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10 Recipe Supplement, The Canadian Statesman and Newcastle SAVORY CHICKEN N DUMPLINGS 4 lbs. stewing chicken, cut-up 1 cup all-purpose flour 1 tsp. salt one-eighth tsp. pepper 2 tsp. paprika Veg. oil 1 cup water 3 tbsp. flour Milk Herbs: rosemary and thyme leaves STUFFED CABBAGE ROLLS and TOMATO SAUCE 12 -14 cabbage leaves \ l fz lb. hamburger V2 cup uncooked Instant rice 1 med. onion, chopped fine 1 can (4 oz.) mushroom stems and pieces 1 tsp. salt one-eighth tsp. pepper one-eighth tsp. garlic salt 1 can (15 oz.) tomato sauce 1 can tomato soup 1 can sugar 1 tbsp. corn starch 1 tbsp. water r **v«v %+mum mjti vi vcg. Uli ill Cover cabbage leaves with skillet and cook chicken pieces boiling water, cover and let until brown on all sides. Drain stand until limp, about 12-15 off fat, reserve. Add: water, min. Remove leaves. Drain. chopped onion, herbs to Mix hamburger, rice, onion, chicken, cover and cook, mushroom (with liquid), salt, adding water when necessary pepper, garlic salt and x k cup until chicken is done 2M>-3 of tomato sauce: Place % cup hours Heat 3 tbsp. fat in hamburger mixture in skillet, blend in 3 tbsp. flour, cabbage leaves and roll up, cook over low heat, stirring tucking in sides. Place until smooth and bubbly. Add cabbage rolls, seam side down enough milk to reserve liquid in ungreased deep baking dish to make 3 cups. Pour into Coat chicken pieces with flour mixture (1 c. flour, salt and pepper and paprika). Heat thin layer of veg. oil in or pan. Mix remaining tomato suace and tomato soup, sugar and pour over cabbage rolls. Cover and bake in 350 degrees F. oven for 45 min. (until hamburger is done.) Mix com starch and 1 tbsp. water in a squcepan. Stir skillet. Heat to boiling. Return chicken to gravy. Dumplings: 3 tbsp. all-purpose flour 2 tsp. baking powder 3 tbsp. shortening % tsp. salt % cup milk Mix ingredients to resemble Independent. June 8,1983 THE DOUBLE AUSSIE PARTY TIME Here are two Australian recipes traditionally served at children's parties - but a favorite any time for everyone. everyone. CHOCOLATE CRACKLES (no cooking) 4 cups Rice Crispies IV2 cups icing sugar 1 cup desiccated coconut 3 (or 5) tablespoons cocoa 250 gms (1 packet) Palmin (coconut fat, available at Dykstra's) Mix all the dry ingredients in a large bowl. Melt the Palmin in a saucepan and pour over the dry ingredients. Stir until mixed. Spoon into paper cupcake containers which you have arranged on a cookie sheet. Chill until they harden. (May be hardened by placing in freezer for 20 min. ) Serve cold. Keep in a plastic bag in fridge (if they last! ) Mrs. Pamela Fulton (Aussie in exile) 2lSunicrestBlvd. Bowmanville Easy-toppin 9 cake makes a perfect Dad's Day surprise Dads are great at sharing -- whether it's advice, cashorthe car keys. Why not make Father's Day a sharing time, too, by involving involving the whole family? Here's a cake recipe the youngsters will find easy and fun to bake for Dad. It's a chocolaty-rich fudge cake that makes its own frosting. The topping, sprinkled on the batter before the cake goes into the oven, is chopped nuts and flavored chips. The kids can choose Dad's favorite fla vor -- chocolate, peanut butter butter or butterscotch -- or surprise surprise him with a sprinkling of each. The young bakers can mix and bake their cake right in the same rugged glass-ceramic dish, then cany it proudly to the table for serving. And after Dad has enjoyed his special cake, he can share the 4V4- quart French White casserole with Mom, for more delicious cakes, casseroles and roasts for years to come. , iwiA mgicuicm» iu reaemuie ca ^^. a 8 e r< >Us. fine crumbs. Stir in milk. Drop Heat to boiling, stirring, boil by spoonfuls onto hot chicken for 1 min. Serve with cabbage pieces. Cook uncovered 10 rolls. Yield: 4-6 servings. Betty Taylor Orono min., then cover and cook 20 min. longer. Makes 8 servings. Betty Taylor Orono COLE SLAW % large green cabbage 2 onions x k cup granulated sugar 1 tsp. salt 1 cup vinegar 2 tsp. prepared mustard V4 cup granulated sugar V\ tsp. celery seed % cup veg. oil Thinly shred cabbage and onion. Mix in salad bowl with sugar and salt. In saucepan stir together vinegar, mustard, sugar, celery seed. Gradually pour in oil, stirring constantly. Cook, stirring constantly, until it starts to thicken. Cool. Pour over slow and refrigerate for at least 12 hours. Betty Taylor Orono NUT BREAD Preheat oven to 350 degrees F. 50 - 60 min. Blend or sift: 2 cups all purpose flour % cup sugar 4 tsp. B. Powder 1 tsp. salt Add 1 cup finely chopped walnuts. Make a well in the centre. Combine and add 1 beaten egg 1 cup milk 2 tbsp. oil Blend only until combined. Pour into greaded 9x5" loaf pan. Let stand 20 min. before baking. Betty Wright Ennskillen MERINGUES 4 egg whites (room temperature) temperature) pinch of salt 1 cup white sugar 1 teaspoon corn starch 1 teaspoon white vinegar Preheat oven to 250 degrees. Beat egg whites and pinch of salt in large bowl (slowly at first, preferably with a hand beater, getting in lots of air by lifting the beaters). When white, beat at high speed. When the eggs are stiff enough (i.e. will hold the weight of an egg placed on top) add sugar gradually. Then fold in corn starch and vinegar. Spoon onto a foil lined cookie sheet using 2 teaspoons. teaspoons. Meringues will increase in volume a little. Sprinkle with colored sugar decorations if desired and cook at the bottom of the oven for Vz - % hour (depends on the size of your meringues). The idea is not to cook them but to dry them out. They should remain white or cream and be slightly crunchy with chewy insides when cooled. Mrs. Pamela Fulton (Aussie in exile) 21 Sunicrest Blvd. Bowmanville EASY-TOPPE'P FUDGE CAKE is a chocolaty-rich treat that the youngsters will enjoy halting for Father's Day. The cake* which makes its own frosting, can be mixed, baked and served in the same durable, handsome glass-ceramic dish. Ice cream creations to delight Re-create an old-fashioned ice cream parlor at home and invite your friends to indulge in spirited concoctions to delight delight everyone's sweet tooth! Sinfully delicious frothy drinks such as the Flying Dutchman, a Sabra Swirl or Dorsey's Delight are quick to make. Or, try your hand at a sundae sundae with the ice cream of your choice served with pineapple or chocolate sauce. Truly a pleasure! FLYING DUTCHMAN 2 oz. Vandermint Liqueur 2 scoops vanilla Ice cream Combine in blender until frothy. Garnish with a sprig of mint. SABRA SWIRL 2 oz. Sabra Liqueur 3 scoops vanilla ice cream 1 tablespoon honey (optional) Combine in blender until frothy. Garnish with pineapple and straws. DORSEY'S DELIGHT 2 oz. Cheri-Suisse Liqueur 1 oz. Leroux Creme de Cassis Liqueur 2 scoops vanilla ice cream Combine in blender until frothy. Garnish with a straw. LASAGNE 2 tbsp. oil 3 lbs. hamburger 1 med. onion, chopped fine 2 green peppers, chopped fine IV2 cups celery, chopped fine 1 tin mushrooms, drained Vz cup chili sauce 1 cup ketchup 1 5 oz tin tomato paste 1 48 oz. tin tomato juice Salt and pepper to taste V4 tsp. crushed chili pepper 1 to 2 bay leaves 1 to 2 garlic (whole) Place oil and hamburger in dutch oven, brown. Drain and wash in hot water, place in dutch oven, add salt and pepper to taste, add ketchup, tomato paste and chili sauce, stir together. Let boil. Add onion, peppers, celery and mushrooms, stir, add chili peppers, bay leaves and garlic, (add more tomato juice if desired). Reduce heat and let simmer for 3-4 hours. Pre-cook noodles - Take a 13 x 9x2 inch pan, pour small 0/ 2 cup) amount of tomato juice in bottom of pan, layer of noodles, meat sauce, cottage cheese and mozzarella cheese and a layer of noodles, continue this way until your pan is full. Cover in tin foil, place in oven at 375 degrees for V-k hours. (Check lasagne often while cooking). Makes three 13 x 9 pans. Joann Perrault Port Hope SPIRITED ICE CREAM PARLOR CONCOCTIONS to please the sweet tooth of anyone at the party. CHOCO-MINT SAUCE 1 cup semi-sweet chocolate pieces 1 tablespoon butter 1 tablespoon light corn syrup Va cup cream Va cup Vandermint Liqueur Melt together chocolate pieces and butter; remove from heat. Stir in com syrup, cream and Vandermint. Serve over ice cream. PINEAPPLE SAUCE Vi cup sugar 1 tablespoon cornstarch % cup cold water 1 small can crushed pineapple 2 tablespoons Leroux Triple Sec Liqueur Combine sugar, cornstarch, water and pineapple in a small saucepan; bring to a boil. Cook, stirring until translucent. translucent. Remove from heat and add Leroux Triple Sec Liqueur. Serve over ice cream. BUTTERSCOTCH KRISPIES x k c. butter l k c. peanut butter two-thirds cup icing sugar Small pkg. butterscotch pudding pudding mix (instant) 1 egg l /z c. nuts 2 c. Rice Krispies 1 c. coconut Grease cookie sheet. Blend butters, sugar and pudding. Mix. Beat in egg. Add rest. 375 degrees - 8 min. Nancy Bryans R. R. 1, Blackstock SLUSH 7 cups water ' 2 cups sugar Boil and cool. Add: 12 ounces frozen orange juice 12 ounces frozen lemonade 26 ounces gin or vodka Place in freezer; stirring every 3 to 6 hours for 24 hours. To serve, spoon into tall glass and mix with 7-up, ginger ale or sprite. This is a delicious summer cooler. Clem. Dowholis ' R.R. 3, Bowmanville CAROB YUM BALLS V2 cup peanut butter 2 tbsp. butter, softened y 4 cup honey (or a bit more) % cup toasted wheat germ. % cup carob powder . toasted wheat germ is available available in the supermarket. Mix peanut butter, honey and butter until well blended. Mix in wheat germ, then carob powder. Shape into 1" balls. Chill, (You may add a spoon of water if it's too stiff.) This is a completely nutritious snack. There is no sugar or caffeine from chocolate, yet the carob tastes chocolatey. Carob is available from the health food store. You may also roll the balls in coconut if you wish. Mrs. Roslyn Campbell SPICY ICED COFFEE 8 tablespoons dark roast coffee x h teaspoon ground cinnamon Ya teaspoon ground cloves Ya teaspoon ground allspice 24 ounces cold water Fill coffee filter or basket of coffeemaker with coffee grounds as usual. Sprinkle spices on top. Brew. Let cool, or refrigerate. Pour over ice in four tall glasses when ready to serve. Delicious black, or fine with cream and sugar. COFFEE CREAM PIE (One 10-inch pie) Yi cup sugar Ya teaspoon salt 2 egg whites, beaten stiff Yi cup pecans, chopped 1 10-inch buttered pie tin Gradually add sugar and salt to the egg whites, beating as added. Fold in the pecans. Press into pie tin. Bake at 250°F; for 1 hour. Cool. Filling Yi cup of hot dark roast coffee % pound of marshmallows, marshmallows, cut in half 2 egg yolks, beaten 2 cups whipping cream Yi teaspoon almond extract Combine coffee and marshmallows marshmallows in saucepan. Add beaten egg yolks. Stir constantly constantly while cooking three minutes. Cool. Fold in whipped cream and almond extract. Pour into meringue meringue pie shell and refrigerate overnight. Sprinkle with shaved chocolate chocolate prior to serving. EASY-TOPPIN' FUDGE CAKE % cup oil 4 envelopes (1 oz. each) pre-melted unsweetened chocolate or four squares (1 oz. each) unsweetened baking chocolate, melted 2 cups sugar 2% cups all-purpose flour 1 teaspoon soda 1 teaspoon salt 1 teaspoon vanilla lYi cups water 6 oz. package of semi-sweet chocolate, peanut butter flavored or butterscotch flavored bits (or any combination to make 1 cup) Yi cup chopped wabuts In a 414-quart Corning Ware French White open casserole, casserole, combine all ingredients except flavored bits and nuts. Beat with a fork until smooth and creamy. Scrape bottom and sides of pan with rubber spatula. Spread evenly in pan. Sprinkle with flavored bits and nuts. Bake at 350°F. for about 30 minutes or until knife inserted in center comes out clean. Cool in pan. BLACKBERRY JELLY Blackberries Water Sugar Select blackberries, about half of which are underripe and half fully ripe. Wash, place in kettle and add 1 cup of water for each 3 quarts of berries. berries. Heat slowly to boiling and boil about 5 minutes. Strain through jelly bag. Add % cup sugar for each cup juice, cooking only 3 to 4 cups of juice at a time. Boil juice 3 minutes, add sugar and boil rapidly until juice gives test for jelly. Pour into sterile glasses. Cover with paraffin and store in cool place. CARROT, APPLE AND PEACH MARMALADE 1 pint diced carrots 1 pint diced tart apples 1 cup diced peaches Juice 1 lemon 3 cups sugar Combine ingredients and boil rapidly until mixture is clear. Pour into sterile jars and seal. Makes about 2Yi pints. CANTALOUPE/PLUM JAM 2 medium cantaloupes (2 cups puree) 2 pounds red plums (2 cups puree) 4 cups sugar 1 tablespoon lemon juice Remove rind from melons, halve melons, remove seeds, and cut flesh into chunks. Puree Puree in a blender or food mill. Remove pits from plums and puree the flesh. Put both fruits in a 4- to 6-quart kettle and bring to a boil. Add sugar and lemon juice. Gently boil the mixture until the desired consistency, consistency, from 30 to 45 minutes. minutes. Skim off any froth from the top. Pour into sterilized pint jars and seal. Makes 2 pints. GRAPE CONSERVE 3 quarts firm wild grapes 1 cup water 1 pound seeded raisins 5 pounds sugar Grated rind and juice of 2 oranges and 1 lemon 1 Yi cups chopped nut meats Remove seeds from the grapes and simmer for Yi hour with the water. Add the raisins and sugar, cook until thick -- about 45 minutes. Put in the orange and lemon rind and juice, simmer 5 minutes, stir in the nut meats at the last moment. moment. Turn into small glasses and seal. Makes about 3 pints.