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Recipe Supplement of the Canadian, Statesman, Septelmber 19, 1979, 15 BREI<FST ON A PL4TE SUNNY WINTER OMELET 1/ banana, peeIled and sliced (approx. 1/ cup) 1cup flaked coconut Combine ingredients; set aside while preparing omelet. Makes approx. 1 cup. 4 eggs 1/4 cu8p water ½teaspoon salit Dash pepper 1 tablespoon butter Mix eggs, water, sait and pepper with fork. Heat butter in 1O-inch omelet pan or skillet until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner, carefully draw cooked por- tions at edges toward center so that uncooked portions flow to bottom. Tilt skiItet as it is neces- sary to hasten flow of uncooked eggs. Siide pan rapidly back and forth over heat to keep mixture in motion and sliding freeiy. Whiie top is stiii moist and creamy-ilooking, spread 1/ cup reserved filiing on hait of omelet. With pancake turner fold in hait or roll, turning out onto piatter with a quick flip of the wrist. Top with remaining fiiiing. Makes 2 servings. REALLY QUICK FRENCH TOAST 1 tabiespoon butter 1 egg 1 tabiespoon milk 2 slices bread Syrup, preserves or confec- tioner's sugar Melt butter in 1O-inch skiiiet or griddie over high heat until just hot enough to sizzle a drop of water. Meanwhite, beat egg and milk with fork in pie pan until weIt biended. Dip bread slices in egg mix- ture; turn and coat evenly. Place in hot skillet. Reduce heat to, medium, cook until lightiy browned; turn and brown other side. Serve with JIFFY SCRAMBLED EGGS 1 tablespoon butter 2 eggs Heat butter in 6-inch skiiiet over medium-high heat until just hot enough to, sizzle a drop of water. Break eggs into pan; içnmediately scramble with fork. Continue stirring with fork until eggs are thickened throughout but stili moist. Makes 1 serving., Note- For -a quick breakfast: Serve eggs f rom the skiliet. FRIED EGGS- BUTTER POACHED'STYLE Fat 2 Eggs 1 teaspoon water Use just enough fat to grease skillet. Heat skillet, until hot enough to sizzle a drop of water. Break and slip eggs into skillet. Cook over 10w heat until edges turn white, about 1 minute. Add 1 teaspoon water for 2 eggs, decreasing proportion slightty for each additional egg being fried. Cover skillet * tightly to hold in steam, which bastes the eggs. Cook to desired firmness. A quarter cup of vinegar on the stove next te frying a~ods can help get rid of offensive odors. WISER'S DELUXE CULINARY CLASSIC AGAIN UNDERWAY Canadian chefs are being invited for the second year to enter the Wiser's DeLuxe Culînary Classic, a talent search wbich will culminate with the national champion- ship in Montreal on November The Wiser' s DeLuxe Culi- nary Classic is officially endorsed by the Canadian Federation of Chefs de Cui- sine, which represents profes- sional chefs across the country. This year'scompeti- tion will be divided into two categories - prof essional chefs which consists of sous chefs, chef saucier, chefs -d'partie, pastry chefs, cooks etc. They Will be competing. for the Wiser's DeLuxe trophy. A newv student category will be open to ali apprentice chefs who are currently working under the guidance of a professional chef or enrolled in one of the accredited professional chef courses offered throughout the country. "A look at last year's winners is ahl that is needed to show what tremendous talent we have in Canada among our chefs," said Clifford Hatch, Jr., President, Wiser's Distil- lery Limited. Mr. Henri Dane,, president of the Canadian Federation of Chefs du Cuisine, went on to add, "The Wiser's, DeLuxe Culinary Classic is a great opportunity for Canadian chefs to prove their skîlls in their own country. Our asso- ciation is pleased to be supporting the Classic for the second year." Mr. Dane is also senior instructor, professional cook- ing, in the Foodservice Divi- sion of the Southern Aberta Institute of Technology in Calgary. Chefs participating in the. Wiser's DeLuxe Culinary Classic will be required to submit an, original rcieof their own creation, containn one or more of nine Itquors or wines specified.. Judging at the national level will be divided into five categories - Hors d'oeuvres, Meat, Fish- Seafood, Poultry-Game and Dessert. The deadline for submission is midnight Octo- ber 8, 1979. The recipes will be judged by a panel of seven membhers in each of four geographical regions - the Western pro- vinces, Ontario, Quebec and Atlantic provinces during the week of October 22. One winner will be named in each category in each re- gional. These 20 regional wnners will then be invited to the finals in Montreal where they will prepare their recipes for judging in their category before a'panel of nine judges, including some of the most honored chefs in Canada and the U.S. Five national category win- ners will be selected to receive Waterford- crystal trophies, miniatures of the Wiser's DeLuxe Culinary Classic Trophy. The one chef from the five achieving the highest scoring from the judges, which is based-on international stand- ards, will receive round trip airline tickets for two to Europe, where they will have the opportunity to tour select- ed wine and spirit establish- ments. The Wiser's DeLuxe Trophy, a magnificently- handcrafted 13-inch piece of Waterford crystal mounted on a handsome wooden base, will tour the restaurants or hotels which employ the five national winners. "We recognize that to pro- mote the fine quality of Canadian cuisine not only the chefs but their employees as well- deserve credit for their, imagination, achievement and efforts," says Clifford Hatch, Jr. ONTARIO HAS GOOD VARIETY OF APPLES TO CHOOSE FROM Apples are a popular fruit, just right for snacks, salads and many desserts.. Their crisp yet juicy texture and delicious, sweet or tart flavor make them the "good anytime" fruit. Food specialists at the Ontario Ministry of Agricul- ture and Food report that the early varieties have been on the market for several weeks now. The late or storage varieties becomne available a little later - somne starting about mid-September. In Ontario several varieties of storage apples are grown. The main ones to look for when buying Ontario-grown apples include the following. The Mlntosh apple is a well-known favorite. It's medium in size, globular in shape and deep red or striped with yellow spiashes on one side. Watch for it about mid to late September. Cortland is a large globular apple with a bright red striped appearance. It appears on the market around mid to late September. Red Delicious is an elongat- ed apple narrowing to a five-point base. It is a deep red-striped color and will be available in late October. Northern Spy is a large bright red-sfriped apple avail- able on the market in October. The following three new varieties are becoming popu- lar and will seen on the market more often. Idared is a large apple which is deep red with greenish yellow patches. Look for this one in October. Empire is a medium-dark red-striped apple. It is slightly oblong with numerous con- spicuous dots. It wiIl be available in November. Spartan is a medium round- conical apple. It has an intensive dark redl blush over faint stripes. It is ready for market in October. Ahl of these apples are good for both eating and cooking except Red Delicious and Spartan. The texture of both these varieties makes them better eating apples than cooking apples. r CHIVED CHEESE OMELET 1/ cup shredded Cheddar cheese 4 eggs 1/ cup water 1 tablespoon chives 1/ teaspoon sait Dash pepper 1 tablespoon butter Measure cheese before preparing omelet; set aside. Mix eggs, water, chives, sait and pepper with fork. Heat butter in 1-inch omelet pan or skillet until just hot enough to sizzle a drGp of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner, carefully draw cooked por- tions at edges toward center, s0 uncooked por- tions flow to bottom. Tilt skillet as it is necessary to hasten flow of uncooked eggs. Slide pan rapidly back and forth over heat to keep mixture in mo- tion and sliding freely. While top is still moist and creamy-iooking, sprinkle 1/4 cup cheese over hait of omelet. WVith pancake turner'fold in hait or roll, turning out onto platter wth a quick fip of the wrist. Sprinkle re- maining cheese over top of omnelet. Makes 2 servings. Paradise of Foods AIl1 Over the WorldI1 is located ai 77 KIng St. West Bowmanvllle ........ LARGE SELECTION 0F: For* Delicatessen Foods Quality* Gourmet spices and *Ha od * Service Hat od *Cheeses *Fresh meat and 'URIKER produce ~ ~x -r2) *~~ *Groceries ~. . *Meat and cheese cr ....... -- -p-latters for parties Fruit baskets z¾ CALL: 623*3541 D)YKSTRA'SDLCTSE and FOOD MARKET