The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

14 Recipe Suppiement of the Canadian Statesman, September 19, 1979 APPLE STRUDEL one-third cup shortening or butter 3/ cup sugar Add 1 egg and 1 tsp. vanilia Beat until light and fluffy Biend or sift together: 1¾/ cup flour 1/ tsp. nutmeg 3 tsp. baking powder Il½ tsp. sait Add ta cream mixture with about 1 cup of milk. Pour batter into greased pan 8 by 10f". Cut 3 medium apples and press in the cake batter. Sprinkle on top: 1,4 cup brown sugar mixed with 1 tsp. cinnamon. Bake 40 min. in 350 aven. Mrs. Joan Tax MARSHMALLOW SQUARES 1 pkg. miniature marsh- mallows 1 can Eagle brand milk 2 c. graham wafer crumbs 1 tsp. vanilla one-third cherries or nuts ½cup angel flake coconut Blend marshmallows, miik and wafer crumbs, salt, vanil- la and cherries and nuts. Line an 8 inch square pan with 12 of the coconut. Add marshmal- low mixture. Press down firmiy. Sprinkle remaining coconut on top. Press. Let ripen 24 hours la refrigerator. Mrs. Joan Tax CHOCOLATE CREAIM SQUARES 6 chocolate chips 2 oz. bitter chocolate lzcup graham wafers crushed 14 cup firmly packed brown sugar 12cup melted butter one-third whipping cream or I pkg. dream whip 1 cup miniature marsh- maiiows Meit chocolate and chips over hot water. Cool. Mix together wafer crumbs, brown sugar and mnelted butter. Press haif of the crumb mixture in bottom of a 7 by il inch pa. Beat cream until stiff. Foid in melted chocolate until -well mixed. Fold la marshmai- lows. Spread over crumb mixture. Lightly press re- maining crumbs over top. Chili at ieast two hours or better chili overnight. MIrs. Joan Tax, R.R. 4, Bowmanvilie TIIREE FRUTIT CAKE '2c. rmargarine 1 c. white sugar 1 egg 1ý34 . flour 1 tsp. baking soda 1 tsp. baking powder Il orange (whole thing grated)i 1 banana mashed ic. raisins 4~ tsp. sait ½i c. sour miik Cream margarine and sugar. Add egg. Put in blender orange, milk and banana. Blend in flour alternateiy with blender mixture. Bake in 8'" x 8" pan 350 degree oven 45 Min. Icing 6 tbsp. brown sugar 3 tbsp. butter 2 -tbsp. mill< Bring above to boil then add icîng to thicken. Nancy Bryans R.R. 1, Blackstock SCALLOPED TOMATES 3 tbsp. butter 1/4 c. onion minced 2 c. fresh bread crumbs '/2 tsp. sugar 1 tsp. sait '/4 tsp. pepper dash cayenne 312 c. fresh tomatoes 1/4 c. bread crumbs 1 tbsp. melted butter Oven 375 degrees - 45 min. In saucepan meit 3 tbsp. butter. Saute onion. Add 2 c. crumbs, sugar, sait, pepper. cayenne. Layer tomatoes and crumb mixture in greased 112 qt. casserole. Sprinkle top layer of tomatoes with 1/4 c. crumbs and 1 tbsp. butter mixed. Ba1,ie uncover- ed. Nancy Bryans R.R. 1. Blackstock PEA SOUP i Hambone, bain hock, or beef bones, whatever you prefer 1 lb. split green peas 2 leeks chopped 2 or 2 potatoes 12 eups water Simmer soup bones la water about 2 hours. Put la split peas. Let simmer for about one hour. Add potatoes-and leeks and sim- mer until ail vegetables are soft. Remove soup bones. Put the rest through food mniii. Put, back on burner la pot and heat. Add sait and pepper to taste. Joan Tax SWEET and SOUR SPARERIBS. First fry your spareribs until nice and brown. Then la a bowl mix together 1 cup white sugar '~cup catsup 'cup vinegar 2 tbsp. cornstarch i cup water Put meat la pan casserole or roasting pan. Pour the mix- ture over meat. Bake covered in a 300-350 degree ovea for 112 hours or, until done the way you like it. Joan Tax LASAGNA 11lb. ground beef 1cup chopped onions 19 oz. can tomatoes 10 oz. tomnato paste one-third cup water sprinkle of parsley flakes sprinkle of gariic sait sprînkle of Lowry's seasoned sait sprinkie of sait and pepper 1 can siiced mushrooms /lb. mozarelia cheese sliced /lb. lasagna noodies cooked '/2 lb. Velveeta cheese suices 1/ cup Parmesan cheese Brown the meat. Add onions' and cook until tender. Drain off excess fat. Stir in toma- toes, paste, water and season- ing. Simmer for 30 min. covered. Then add mush- rooms. In a 12 by 8 dish layer haîf the noodies, then haif the meat sauce and cheeses. Repeat layers, with cheese iast. Bake at 350 for 40 min. Mrs. Joan Tax R.R. 4, Bowmanville STEW THE EASY WAY Stewing beef chunks 1 pkg. onion soup mix 1 ýan mushroom soup 1 c.an water or tomato juice :'iîced carrots potato chunks peas Mix dry onion soup mix with mushroomn soup and water la roasting pan. Add beef chunks, carrots and potatoes. Bake at 300 degrees al afternoon 4-5 hours. Start with lid on. Add peas at iast' with enough time to cook thém if fresh, or heat through if canned. Take lid off last 30 min. Mrs. Joan Tax LEMION CAKE Beat together 4 eggs 2 c. ;tjgar Mix in 1 tsp. iemnon flavorîng 1 tsp. baking soda 2 tsp. creami of tartar 1 C. oil Add 1 c. iik alternately with 3 c. flour EdnaWyeg BRAN MUFFINS 1 c. flour 1 c. brown sugar 1 c. bran i tsp. baking soda one-third c. Vita B (optional) raisins 1 egg ý/2 c. oil 1/2 tsp. sait 1 c. buttermiik M~x ail ingredients together and bake at 300 degrees F for 25 minutes. Edaa Wybenga MAPLE CREAM FUDGE Combine -la saucepan 3 c. brown sugar 1 c. white sugar 1 tsp. sait 1 c. evaporated miik or cream 2 tbsp. butter or margarine Cook mixture tintii it reaches soft ball stage (236 degrees F) Remove from heat and cool. Beat until fudge ioses its gloss. Then quickiy stir in 12 c. chopped nuts 1 tsp. vanila Pour into greased pan. When cool cut into squares. Edna Wybenga ZUCCHINI LOAF Combine 1 C. oul 3 eggs 2 c. grated zucchinî 1 tsp. vanilia Ia a separate bowl combine 2 c. sugar 3 c. flour 1 tsp. Sait 14ý' tsp. baking powder 1 tbsp. cinnamon 1 tsp. balýing soda il2 c. raisins or nuts or dates Add the two mixtures to- gether.. Pour into 2 buttered loaf pans. Bake at 325, degrees F for about 1 hour. Edna Wybenga EGG(-NOG LOAF 2 eggs 1 and one-thirds cups white sugar 1,2 cup shortening 3 cups ail purpose flour 3 tsp. baking powder '2tsp. sait 2 cups egg-nog> 1-2 cups chopped mixed caadied fruit, Grease 2 ioaf pans. Sift together flour, baking powder and sait. Add a littie to candied fruit. Cream shorten- ing, biead la sugar, add eggs and heat weil. Add dry ingredients aiternately with egg-nog, fold la fruit. Bake at 325 degrees for 50-60 min. Mrs. E. Fee R.R. 2 Blackstock, Ont. ZUCCUINI BREAD 3 cups ail purpose fiour 1½ cups white sugar 1 tsp. cinnamon 1 tsp. sait 1 tsp. baking powder 3, tsp. baking soda 2 cups shredded unpeeled zucchini 1 cup chopped nuts 1 cup raisins 3 egss plus 1 cup vegetable oil In'a alarge bowi stir together flour, sugar, cinnamon, sait, baking powder', soda, zucchi- ni, nuts and raisins. Ia another bowi heat eggs and oil. Pour flour mixture and stir weii until moistened. Turn into two greased 9x5x3" loaf pans. Bake at 350 degrees for 1'/2 hours or until pick inserted cames out dlean. Coolinl pan 10 min. lnvert on rack, turn top side up and cool complete- iy. Mrs. E. Fee R.R. 2 Blackstock NUTRITION HI-LITES FRUITS and VEGETABLE GROUP: Include at least two vegetabies. Choose a variety of both vegetables and fruits - cooked, raw or their juices. Include yellow, green or green ieafy vegetabies. Exampies of one serving -125 mi ('2 cup) vegetabies or fruits -125 mi (1-2,Clip) juice -1 medium potato, carrot, tomnato, peach, apple, orange or banana MILK and MILK PRODUCTS GXROUF: Children up to il years 2-3 servings, Adolescents 3-4 serv- ings, Pregnant and nursing women 3-4 servings, Aduits 2 servings. Skim, 2 per cent, whole, buttermiik, reconstituted dry or evaporated milk may -be used as a beverage or as the main ingredients in other foods. Cheese may also be chosen. Examples of one serving: -250 ml (1 cup) milk, yoghurt cottage cheese -45 g (11-2 ounces) cheddar or process cheese BREAD and CEREALS GR OUP: 3 to 5 servings whoie grain or enriched products are recommended. Examples of one serving 1 i sce bread -125 to 250 mil'/- cup) cooked or ready-to-eat cereai 1 roli or muffin -125 to 200 ml (½,-3, cup) cooked rice, macaroni, spaghetti Try delightful, delicious LAMIAZE DRESSING for baked shrimip, seafood or fresh saiad greens. In bowl, blend 1 (l-ounce) can condensed tomato soup. and i cup mayonnaise. Stir in i-, cup sweet pickle'relish, 1 hard-cooked egg, chopped, 1/2 teaspoon grated onion, 1/ teaspoon prepared mustard and 1 tabiespoon lemon juice. Chili. Makes about 2 1/ cups. MEAT and MEAT ALTER- NATES GROUP: Two Serv- Watching Calories? Try this ings figure-pleasing answer for Examples of one serving salads - TANGY LOW-CAL -60 to 90 g (2-3 ounces) DRESSING cooked, lean meat, poultry, Ia covered jar or shaker, liver or fish combine 1 (l-ounce) can -250 mli (1 cup) cooked dried condensed tomato soup, '/4 cup peas, beans or lentils water, 2 tablespoons lemnon -60 ml (4 tabiespoons) peanut juice, 2 teaspoons grated butter onion, 1 2 teaspoon prepared -80 to 250 ml (one-third-1 cup) mustard, 1, teaspoon sait auts or seeds a generous dash pepI-1. -60 g (2 ounces)ý cheddar,' Shake weli. Chili. Makes about process or cottage cheese 1 '2> cups. 10 calories per -2 eggstablespoon.