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Page 6 Recipe Supplement of the Canadian Statesman, September 27, 1978 a tBr-unch Mexicano' for a fun family fi-esta ai home! Attention amigos: you're invited to 'Brunch Mexicano" -a colorful feast from south of the border! Capture the spiit of a meal Latin-style with -Arroz Mexicano" (Mexican Rice), a delicately spiced yet hearty main dis!>. Since it's sautéed, baked, and served ail in the Wear-Ever@ Premium Au Gratin Pan with DuPont's premium non-stick Si- verStone surface, this1 im- pressive entrée is simple to prepare and quick to dlean up after. A traditional Mexican punch and crisp taco chips are the perfect accoîupani- ments to the piquant main dish. Dessert might be a lush fruit salad. For extra atmosphere, play lively guitar mu sic in the background. It gives the guests at -Brunch Mexi- cano" just one more-reason to shout "Olé"!1 ARROZ MEXICANO (MEXICAN RICE) 8 shces bacon 1 clove garlie, minced Vcnp chopped onons 1/nep sliced green peppers /cup sliced red peppers 1 /2 tablespoons seeded, chopped Jalapenio or green chili peppers 1% tablespoons ch ili powder 2 teaspoons sait BRING THE SPIRIT 0F MEXICO to your party table with "Brunch Mexicano," a festive midday meal from south of the border. Your main dish-a spicy rice con- coction called "Arroz Mexicano"-can be sautéed, baked, and served ail in the Wear-Evera' Premium Au Gratin Pan with DuPont~s premium non-stick Silvertone surface. ' 1 can (8-ozs.) tomatoes, coarsely chopped 1 can (8 ozs.) Lmt saee 4 cnps cooked rice 1/2 cnp raisins /2cup toasted slivered almonds 6 bard cooked eggs, peeled, quartered In Wear-Ever Premium Au Gratin Pan with SilverStone surface, cook bacon over medium h'eat until crisp; drain on paper towels; crum- ble and set aside. Reserving 1 tablespoon bacon drippings in pan, sauté garlic and onions over medium heat untîl wilted;- stir in green pepper. red pepper, Jalapeilo pepper,,chili pow- der and sait; cook 2-3 min- utes longer. Stir in tomatoes, tomato sauce, rice, raisins, almonds and reserved bacon'; arrange hard cooked eggs in and around rice mixture. Bake at 350'F. 20 minutes or until heated through. Garnish with parsley, as desired. Serve immediately from pan. Christmas Chefse Bails 1 4 oz. pkg. creem cheese (plain) 2 cups icing SugOr 1 cup desiccated coconut 11/ tsp. almond flýivouring Cream cheese anid add icing sugar and flavouxfing. Shape into balîs and roll inl coOinut. Place in fridge for about 4 hours. These freeze well and for an added touch sprinkle in green and red food colourmng when ereaming cheese. Makes 11/ dozen. Sally Barrie Marinated Carrots 3 lbs. carrots - peeled, sliced and cooked until amost tender 1 green pepper-chopped fine 1 large onion-ringed Sauce i can tomato soup 1 cup white sugar 1 tsp. dry mustard 1 cup cooking oùl ,4 cup white vinegar 1 tsp. sait Let carrots, pepper and onion rings sit in sauce for at least 24 hours. Keeps up- to 2 weeks in fridge. Sally Barrie Date Squares 1/ cup butter 1/ cup white sugar 2 egg yolks 11/ cups flour 1 tsp. baking powder 1 tsp. vanilla Filling 1 cup chopped dates 11/ cups boiling water, Cook until thick Cream butter and sugar, add beaten egg yolks. Sift flour with bakîng powder and stir in, add vanilla. This makes a very stiff dough. Spread into greased shallow pan. Spread the date filling over. Beat 2 egg whites stiff slowly beat in 1 cup brown sugar. Bake in 350 degrees oven until brown. Thelma Lane Chinese Chews 2 eggs 2/3 cup white sugar 2/3 cup [tour 1 tsp. baking powder fruit and nuts chopped. Mix thoroughly. Spread in 8" pan. Bake 30 minutes - 350 degrees. Cut in bars while warm. Rol ini fruit sugar. A. Rickard Corn Relish 4 cups peeled ripe tomatoes 2½ ceups chopped onions 2'/2 cups chopped cucumbers 6 cobs corn - cut -from cobs 1 small bunch celerv 2 cups white vinegar 11/2 cups granulated sugar 1 cup corn syrup 2 tblsp. sait 1 tsp. dry mustard 1/2 tsp. white pepper 1/ tblsp. -turmeric Measure ail vegetables, into kettie. Add remaining ingredients. Boil uncovered for 1/ hour. Mix 61 tblsp. flour with '/4* cup cold water. Add gradually to mixture. Cook until thickened. A. Ri ekard 1/3 tsp. Sait 1 tsp. vanilla 1/ cups dates /2 raisins cups nuts'5 Beat eggs, add sugar. Add flour sifted with baking PRIIIUU powder and. sait. Add vanilla, . es.nyureatymk1Oisright.