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Recipe Supplement of the Canadian State 56 Molson St., Valleyfield, Quebec J6C 4C1 August 28, 1979 James Publishing Co. Ltd., gP.O. Box 190, Bowmanville, Ontario LiC 3K9 Dear Sirs: On a recent holiday visit to the Bowmanville area, 1 noticed in the Newcastle Independent that a Recipe Supplenient will be published Sept. l9th and a request for recipes. I have several such supplements from the past and enjoyed many of the recipes and, as my husband, cornes froni the Village of Haydon, thought 1 would like to contribute a couple of our favourite recipes. My "in- laws " have promised to keep a copy of the suppiemelit for me and 1 look forward to having it. END-OF-THE-WEEK OMELETTE 2 medium-sized potatoes, cut into ½2-inch cubes 2 tbsps. finely chopped onion 2 tbsps. finely chopped sweet green or red pepper 2 tbsps. chopped celery 2 tbsps. butter 3 large eggs about 1/4 cup 10 per cent cream (milk may be used) sait and seasoned pepper to taste 1.2 cup grated cheddar or Swiss cheese chopped fresh parsley Cook potato cubes in boiling salted water for four minutes or just until tender. Drain, thien dry in pan over low heat. Meanwhile, saute onion, sweet pepper and celery in butter. Add potato cubes, more butter if necessary, and cook, stir- ring frequently, until ptatoes are lightly browned. Spread in a shallow gratin dish or in a 9-inch pie plate. Beat eggs and cream to- gether lightly. Season with sait and seasoned peppe rand pour on top of potatoes. Sprinkle with grated cheese and parsley. Bake in a 350 degree F oven 20 minutes or until eggs are set. Serves two. This can be enlarged to four servings as long as the baking dish used is large enough to allow eggs to set in a reasonable short time. Delicious served with a fresh tomnato salad and home- made wholewheat bread. RAISIN-CARAMEL DUMPLINGS 1/2 cup raisins 1 cup brown sugar, packed 2 tbsps. butter or margarine 2 tbsps. vanilla 1 cup ali-purpose flour one-thîrd cup white sugar 2 tsps. baking powder 1,4 tsp. Sait i tbsp. vegetable oil ,12 cup milk Put first four ingredients and one cup water in 10", skiliet. Bring to boil and simmer, uncovered, five minutes. In small bowl, mix next four ingredients. Add oil and milk and mix well. Drop by spoonfuls onto simmering mixture, cover and cook six minutes or until done. Serve at once. Makes six servings. Each serving cani be topped with tiny marshmallows or with light cream. DEEP DISH APPLE-PLUM PIE Pastr3ý: 1/ cups ail purpose flour 12 tsp. sait 12 cup butter or margarine 4 to 5 tbsps. ice water Combine flour and sait in a medium size bowl. Cut in butter with pastry blender until mixture is crumbly. Sprinkle water over mixture, a littie at a time, mix with fork just until pastry holds to- gether. Gatheèr jnto a bail, flatten; wrap and chili one hour. Filiing: (Sufficient for two pies, bake one pie, freeze filling for a second pie) 4I lbs. red plums. 2 large cooking apples 1 two-thirds cups white sugar 1/ cup quick-cooking tapioca 2 tsps. grated lemon rind 2 tsps. vanilla, 14 tsp. sait 1/4 cup butter or margarine Prepare and chill pastry. Halve plums, pit and cut into slices. Pare apples, halve, core and dice. Place fruit in large bowl. Sprinkle with sugar, tapioca, lemon rind, vanilla and saît. Toss lightly to mix. Let stand 20 minutes. Roll out chilled pastry on lightly floured surface to -a circle large enough to cover a six-cup shallow baking dîsh or deep pie plate. Cut several decorative slits near centre. Spoon haîf of plum mixture into dish, dot with haîf the butter. Covýer with pastry, fold the edges under, flush with side of baking dish. Pinch to make stand up edge, flute. Bake in hot oven (400 degrees F) for 50 minutes or until pastry is golden and juices bubble up. Cool slightly. May be served warm with vanilla ice cream. To shape filling for second pie: bine another bairng dish with a'double thickness of heavy duty aluminum foil, using two 18-inch square pieces. Spoon remaining fil- ling into foil-lined dish; dot with remaining butter. Wrap excess foul snugly around to enclose filling. Place in freezer; when frozen, remnove dish, label, date and return to freezer. To bake frozen filling: Remove foil; place frozen filling in-the samne baking dish used to freeze it; cover with pastry. Bake in a hot oven (400 degrees F) for one hour and ten minutes or until pastry is golden and juices bubble up. These are just three family favourites, hope your readers find themn enjoyable. With every good wish. Sincerely, Helen M. Graham (Mrs. James L.) CHEESEBURGER PIE Pastry for 9 inch one crust pie 1 pound ground beef 1 teaspoon sait 12 teaspoon ground oregano 1/ teaspoon pepper 12 cup fine dry bread crumbs 1 can (8 ounces) tomfato sauce 14 cup chopped onion Microwave Oven NE-1920C by Panasonic, Forge t about tîme, temperature, power, or turnîng, and let... "The Genlus il" do it ait for you! When Panasonic introduced The Cenuis micro- wave oven, we truly simplified cooking with a concept called Auto Sensor Control. Now Pana- sonic takes that concept one step further, with the Genius Il. Imagine complete microwave de- f rosting.,and cooking ail at the tap of' a single control! Its possible with the Genius 11, because it does ail the calculating s0 you can concentrate on the creating! Humidity Sensor What makes the Genius ls humidity sensar better than the temperature probe faund in ather microwave avens? Versatility, because Auto Sensor caaking works for a wide variety of faads. Plus, the Genlus Il waorks on frazen toads, tao. Variable Power Levels n addition ta Auto Sensor Contrai, the Genius Il micrawave oven has variable powver settings f rom WNarm ta High, 50 you can coak by theconventional power and time method when you choase ta. Three-Stage Memory The Genius Il has a new three-stage memory that allaws yau ta program any cambination of caaking powers and times with defrasf, delay/stand and warming times. If even aiiaws you ta combine Auto caaking wth other functians. DelayfStand The Genius Ilis new delay/stand funct ion can be programmed ta caunt dawn up ta 9 haurs 99 minutes before, between ar after microwave activity. And with the Genius ils three-stage memory capacity, you can use the delaylstand functian together wih some Auto programs, or with conventianally pragrammed defrost and cooking times. Defrost Our def rost function includes autamatic standing time, which aîiows food ta stand and thaw evenly before being coaked. Standing lime is equal ta the time set for def rost. Multifunction Reaclout Digital readout displays Auto prýogram or counts down cooking time. After cooking is completed, tl automatically changes to a digital clock, or use tl as an electronic digital timer in the kitchen tor up to 9 hours 99 minutes. Convenent indicator lamps display pawer/time stage, Auto Sensor function <Def-Cook or Cook), dlef rost function and cooking powers. Touch Controls Set cooking functions, choose an Auto program or select time and power settings with simple touch controls. Each tap on the controls is accompanied by a pleasant "beep" that tells you your selection has been accepted and entered. Quality Engineering Alil ot the Genius ls major components are precisely manu- tactured in our own tactories, to assure you of high quality f rom start ta f inish. And there are even more attractive features, like a clear view oven'door that lets you see the cooking in progress. Three safety seals around the door, and three sep- arate safety interlocks that cut off the microwave energy thie moment the door is opened. Plus, an extra-large 1.32 cu. ft. total interior and handsome walnut grain cabinet. just slightlY- ahead'of our time1 Bowmavile udioViso Authorized Panasonic Dealer 20 King St. West, Bowmanville 623-2312 F ýsman, September 19, 1979 5 ¼ý cup éhopped green pepper, if desired Cheese Topping (below) ½cup chili sauce Heat oven to 425 degrees. Pre- pare pastry. In skillet cook and stir ground beef until brown. Drain fat from skillet. Stir in sait, oregano, pepper, crumbs, '/2 cup of the tomato sauce, the onion and green pepper. Pour into pastry-lined pie pan. Spread Cheese Top- ping eveniy over filling. Cover edge with 2 to 3 inch strip of aluminum foul to prevent excessive browning; remove foul last 15 minutes of baking. Bake about 30 minutes. Cut. into wedges. Stir together remaining tomnato sauce and the chili sauce; heat. Serve with pie. Cheese Topping i egg 1/ cup ntilk 1½ teaspoon- each sait, dry mustard and worcestershire sauce 2- cups shredded mnellow natural cheddar cheese (about 8 ounces) Beat egg and milk in bowl. Stir in seasonings and cheese. Ruth Richardson Pontypool, Ontario