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50c OFF ON DEVELOPING With every roll of Color Print Film brought in. you will receive a valuable photo finishing coupon worth 50c off on developing McHENRY 4400 W. RTE.120, In The Market Place ROUND LRKE •110 655 Railroad Avenue Stride Rite® is ready for Easter (and after!) with the widest selection of shoes ever. Available in more sizes and widths than any other children's shoes made, and fitted only by our trained profes­ sional shoe specialists. And at Stride Rite, we make shoes that last. So when your kids get Stride Rite shoes for Easter, don't be surprised to find them still looking great past the Fourth of July! Stride Rite®. The right choice for growing feet. OPEN MON.-FRI. 8 to 5:30 SAT. 8 to 5:00 1007 N. RIVERSIDE DRIVE, McHENRY PHONE 385-2801 Fast Foto [DRIV^f^lUV^^ROCESSINGJ IrsNlnRICK! I'icturv America with Fuji. ~ SAVINGS 59C or MOF YEAR 'ROUND on Fuji REPLACEMENT FILM For every roll of Color Print Film brought in for processing, you will receive a replacement roll of Fuji color print film at 99c for 20 exp. and $1.19 for 24 exp. (A saings of 59* or more!) • - PLUS - PLAINDEALER - PAGE 16 -FRIDAY, APRIL 6.1979 hoes for the Fourth of July this Easter? A meal opener deluxe or it can stand alone Paris may be oceans away, but you can capture the flavor in one rich dish that's a grand opener for any menu. Beefy French Onion Soup, the traditional recipe of the famed Paris market, Les Hal- les, combines a zesty beef broth, onions, and cheese- toast in one dish so satisfying it can actually be served by itself. Just add a simple salad, a loaf of crusty French bread, a jug of wine -- and, voila!, you'll have a meal extraor­ dinaire. Though the recipe looks expensive, its base ingre­ dient, meaty beef shanks, makes it a real money-saver to prepare. Ortho's new book, "Elegant Meals With Inexpensive Meats," points out that the bony cuts of meat make the most flavorful soups, in addition to saving you time and money. Bought ahead and frozfen, beef shanks can then be used at your convenience, whenever you're in the mood for a hearty meal that re­ quires a minimum of effort. BEEFY FRENCH ONION SOUP 2-Vi to 4 pounds beef shanks 6 tablespoons butter or margarine 1 tablespoon salad oil 1 large onion, finely1 - ehopped 2 large carrots, thinly sliced 1 tablespoon salt V, teaspoon whole black peppers 5 sprigs parsley 1 bay leaf 2 quarts water 8 medium onions, thinly sliced and separated into rings 1 clove garlic, minced or pressed 2 tablespoons flour 1 cup dry white wine 6 thick slices French bread 1 cup each shredded Swiss and Parmesan cheese 1. In a large soup kettle (at least 6-quart size), brown beef shanks well on all sides in heated mixture of 1 ta­ blespoon of the butter and oil. Add chopped onion, carrots, salt, black pep­ pers, parsley, bay leaf and water. Bring to boiling, re­ duce heat, cover and sim­ mer for about 3 hours, until broth is richly flavored. 2. Strain broth into a large bowl. When meat is cool enough to handle, return it and marrow from bones to broth in chunks; discard vegetables and bones. Chill soup; skim off fat (this much can be done 1 to 2 days ahead). 3.In the same large soup kettle, heat remaining 5 ta­ blespoons butter. Add sliced onions, cover and cook until limp, about 10 minutes. Uncover and cook over low heat, stirring fre­ quently, until onions brown lightly, about 30 minutes longer. (Reduce heat if on­ ions become too brown.) Stir in garlic and flour. Cook and stir until bubbly. Remove from heat and stir in about 1 quart of the broth. Return to heat, and mix in remaining broth with beef and wine. Bring to a gentle boil, cover, reduce heat and simmer until ready to serve. Salt to taste. 4. Meanwhile, place bread in a single layer on a baking sheet in a 250-degree oven. Toast for about 30 minutes, until bread is very dry and barely browned. Sprinkle about Yi cup of the mixed cheeses over each toast slice. 5. To serve, ladle soup into heatproof bowls. Top each with a cheese-and-toast slice. Place under broiler, about 5 inches from heat, until cheese is melted and lightly browned, 3 to 5 min­ utes. Serve immediately. Makes 6 servings. SALAD GREENS Y o u p r o b a b l y n e v e r thought of it, but Ruby Let­ tuce is a beautiful house ?Iant. Kept near a window o r l i g h t , w a t e r e d a n d fertilized well, it will give you salad "makings" all winter long, according to Ortho. This French onion soup, featured in Ortho's new book, "Eleg­ ant Meals With Inexpensive Meats," can make a delicious and filling lunch. Made with meaty beef shanks, wine, carrots and onions, it's served with thick slices of French bread topped with Parmesan cheese.