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BRFAK TpIST Egs iN ucsamlkGho dbeer$fýt. -sld r BREAKFAST FRUIT NOG 1 cup apricot, appie or prune juice Combine egg and fruit juice; beat or shake until well blended. Pour into taîl glass. Makes 1 serving. TROPIC NOG 1 egg 1 cup milk 2 tablespoons frozen orange juice concentrate Combine ail ingredients; beat or shake until well blended. Pour into tali glass. Makes 1 serving. STRAWBERRY BREAKFAST SODA 1 egg 1 cup milk 1 tablespoon strayiberry preserves 1 scoop strawberty ice cream Combine egg, milk and strawvberry preserves; beat or shake until well blended. Pour into tal glass. Adci ice cream. Makes 1 serving. APPLE SIDE UP 1 egg 3/4cup apple juice 1/ cup milk 1 teaspoon honey 1/ teaspoon cinnamon Combine aIl ingredients; beat or shake until well blended. Pour into taîl glass. Makes 1 serving. BANANA BREAKFAST SODA 1legg 1 curp miIk 1 small ripe banana, sliced 1 tablespoon honey 1 scoop vanilla ice creamn Combine egg, milk, banana and honey; beat or blend until wvell blended. Pour into taîl glass; top with ice cream. Makes 1 serving. GOLD STRIKE 1 egg 1 cup orange juice 1 tablespoon honey, optional Combine egg, juice and honey, if desired; beat or shake until well blended. Pour into tallI glass. Serve immediately. Makes 1 servirig. Variation: GoId Strike Shrub: Just before serving add a scoop of orange or lemon sherbet to Gold Strike. PEPTAIL Se(gg /2 cup milk 1/2 cup orange juice Combine ail ingredients; beat or shako until well blended. Pour into taîl glass.-Makes 1 serving. NATURAL BREAKFAST NOG 1 egg 1 cup milk 1 tablespoon honey, molasses or sugar 1 teaspoon vanilla, optional nutmeg or cinnamon, optional Combine aIl ingredients; beat or shako until wel blended. Pour into tatI glass. Garnish with nut- meg, if desired. Makes 1 serving. Variation: Breakfast Egg Shake: Add scoop of vanilla, choc- olate or strawberry ice creamn to Natural Break- fast Nog made with honey or sugar; beat or blçnd until thîck and frothy. COFFEE CACKLE 1 egg 1 cup milk 1 tablespoon maple-flavored syrup 1 teaspoon instant coftee Combine ail ingredients; beat or shako until well blended. Pour into taîl glass. Makes 1 serving. ROSY GODDESS DRESSING - a creamy, smootb dressing to use on tossed leafy greens In bowi, combine 1 (l-ounce) can condensed tomato soup, 12 cup sour cream, one-third 'Recipe Supi cup chopped parsiey, 2 table- spoons fineiy chopped green onion, 2 teaspoons tarragon vinegar and 1 small cilove garlic, minced. Chili. Makes about 2 cups. EYE OPENER i' egg 1 cup tomato juice 1/8, teaspoan sait '/a teaspoon Worcestershire sauce Dash-Tabasco sauce Combine ail ingredients; beat with fork just until thoroughly combined. Pour into tali glass. Makes 1 serviflg. FRUIT 'N EGGNOG MIX-UP 3 eggs, sightly beaten 1/ cup sugar 1/8 teaspoan sait 2 cups miik 1/2 teaspoon vanilla Mix oggs, sugar and sait togethor until woll blend- ed. Gradualiy stir in milk. Cook in heavy saucepan over- medium hoat, stîrring constanftly, until mix- ture thickens and just coats a spoon. Stir in va- nilla. Pour into bowl or pitcher, cover and refrig- erato several hours or overnight. Makes approx. 2½/ cups or 3 Fruit 'N Eggnog Mix-Ups. To serve Mix-Ups: Pour approx. 3/ cup eggnog mix-up into taîl glass. Stir in 1/ cup apple, or- ange, grapefruit or cranberry juice. ipiement of the Canadian State,, TAMALE PIE (MEXICO) 2 cups white corn meal 1 tsp. sait 5 cups hot water 2 - 15 oz. cans chili con carne Grated natural sharp cheddar cheese 1. in a double boiler combine corn meal, sait, and 1ýbt water. Cook covered, stirring occa- sionaliy, .30 min, or until it's' fairly stiff. 2. Starf heating oven to 350 degrees F. Heat chili con/ carne. 3. Now line bottomn and sides of 2 qt. casserole with two- thîrds of mush. Pour in chili., 4. Dot top Of chili with rest of mush; then bake -30 min. In serving, sprinkie top of pie with grated cheese. Makes 6 servings. Phyllis Knapp Newtonvilie ENGLISH TRIFLE (ENGLAND) i package regular vanilla pudding mix Amount of milk pudding mix calîs for 1 7" sponge layer cake 1 cup of sherry or fruit juice 1 cup raspberry jam 11/2 cups whipped cream Glaced cherries Walnuts Make up pudding mix and chill. About 45 minutes before serving. 1. Cut sponge cake into quarters, then split in haif, each quarter. Put each haif. cut side up in a bowl. Sprinkle evenly with sherry thon let soak haîf an hour. 2. Spread raspberry jam over esman, Septembpr 19. 1979 7 cakes, thon pour pudding mix over cakes. 3. Garnish top with whipped cream, then decorate with cherries and almonds. Makes 8 servings. Phyllis Knapp Newtonville TIEN SUAN ZOU WAN (CHINA) 1 pound hamburger 1 teaspoon vegetable oul Sait and pepper 1 small can of pineapple chunks 2 tablespoons cornstarch 14 cup brown sugar 12 cup water '4 cup vinegar 1 tablespoon soy sauce 12 green pepper (eut into one inch squares) 1. Form the hamburg into small balîs. Heat vegetable 6ii in fry pan. Brown the meat- halls (medium temperature). Season with sait and pepper. 2. Meanwhile drain the pine- apple chunks and reserve syrup (in a smaii bowi). Combine cornstarch and brown sugar in a smaii saucepan; and water and pineappie juice. Cook, and stir over medium heat until smoothly thickened. Remove from heat and add vinegar and soy sauce. 3. Pour sauce over niceiy browned meat bails. Cover and simmer over iow heat for 20 minutes. Then add pine- ,apple and green pepper and cook 10 minutes more. Serve over bot fluffyrice. Serves 6. PhyllisKnapp Newtonville SPIZZERINKTUM 1 egg 3/ cup cranberry juice 1/ cup orange juice 2 tablespoons honey 1 tabiespoon lemon juice Combine ail ingredients; beat or shake until well blended. Pour into tail glass. Makes 1 serving. $1 .98 ea. 10 blends of spices spice grinders $695 utensils 951 Up Many other useful1 Kitchen Things available f rom RICKABY'S Upstairs Shop On the second floor of RICKABY'S LTD. 27 King St. West BowmanvIlle 623-5556 1 1 F 1 ---lý