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wmmim. S ROUTES 14 & 31 COME CELEBRATE OUR 1st Monday thru Saturday, September 914 t--SPECIALS OF THE WEEK 1/j PRICE-- Full Slab $£ 50 BBQ RIBS 0 Alaskan King CRAB LEGS *8M Reg. 12.95 Reg. 15.95 CRYSTAL LAKE EATING & DRINKING EXTRAVAGANZA EXTRAVAjSA •723* 815-459 * _ . ' ' . NORTHWEST HERALD Section B W»dn«sd«y. Stpttmbr n, IHS P>q« 3 Food ' Corn finds way to pudding jrican Corn Pudding 4 to 6 ears (about) fresh corn on • cob, husked •2 tablespoons Argo cornstarch 1 tablespoon sifg^r 1 teaspoon salt! * \ teaspoon pepper' J 3 cups milk 1 cup light cream 4 eggs } tablespoon corn oil margarine, • melted Grease Il3/4x7tex2-inch bakin dish. Using a sharp knife, cut corn kernels from cobs. Measure 2V2 cups. In large bowl, stir together cornstarch, sugar, salt and pep­ per. Gradually stir in milk and cream until smooth. Beat in eggs until well blended. Stir in corn and margarine until well mixed. Pour into prepared dish. Place in large shallow roasting pan. Pour enough hot water into pan to come up as high as corn mixture. Bake in 350°F oven 50 to 60 minutes or until knife inserted in center comes out clean. Makes 6 to 8 ser­ vings. Note: 2M> cups drained, canned whole-kernel corn or thawed, frozen-corn kernels may be substituted for fresh corn kernels. THE CUNKMJE COMPUTER will analyze your skin's need and ted you what products and procedures are right for you. And remember, all Clinique products are allergy tested and 100% fragrance free. Extremely gentle Extremely effective. ' , SPRING HILL ^'crgp A ROUNDTABLI DISCUSSION WITH THt MKROWAVK KXKRTS * Now is time to can that summer harvest ' How can I create a more appeal- ingp-browned appearance for microwave cooked food? Home economists in the Betty Crocker®Kitchens suggest: • For a sweet topping for batter breads, muffins and coffee cake, mix % cup brown or granulated sugar and % teaspoon cinnamon or 1 tablespoon sugar and % teas­ p o o n c i n n a m o n . B r u s h f i r m , shapefrHareads with butter or margarine; then roll bread in the mixture or sprinkle it on bread before microwaving. • To add flavor, texture and color, stir into the flour for a 9-inch one-. ; crust pastry: % teaspoon allspice or two tablespoons finely chopped nuts or one tablespoon toasted sesame seed. • Good for microwaving are dark batter cakes such as chocolate or gingerbread. If the cake will be removed from the baking dish, you can coat the greased dish with finely chopped nuts or corn flakes crumbs before pouring in the bat­ ter. Representatives of Nordic Ware® say browning pans can help you create the appealing ap­ pearance of conventionally cook­ ed foods. These pans permit browning, searing, grilling and frying. The utensil must be preheated first, just as you would preheat a heavy skillet for rangetop cook­ ing. Once preheated, you can fry eggs, grill sandwiches and steaks, saute vegetables.heat frozen piz- za (and achieve a crisp crust), prepare French toast and much more. * Here's a recipe tested and ap­ proved by the Betty Crocker Kit­ chens for Nordic War browning skillets. Cinnamon French Toast 2 eggs 1 tablespoon milk 1 teaspoon sugar teaspoon ground cinnamon VA teaspoon almond extract 4 slices French bread, each 1-inch thick 1 teaspoon butter or margarine Warm syrup or orange mar­ malade Beat eggs, milk, Sugar, cin­ namon and almond extract with fork in large bowl. Place French bread slices in egg mixture, turn­ ing to coat. Allow to soak while prehating All-in-One skillet, M i g h t y S i z z l e r T M o r Sizzlin'Skillet™. Preheat skillet at High for about five minutes (time may vary with skillet). Place butter on preheated skillet; spread evenly across surface. Place bread slices on skillet. Microwave at high for 1 minute; turn slices. Microwave 40 to 50 seconds longer, or until egg mix­ ture is set. Serve with warm syrup or orange marmalade. Serves 2. You can send questions on microwave cooking to: Nordic Ware Micro' Round, P.O. Box 16132, Minneapolis, MN 55416. It's 90 degrees in the shade and time to think about freezing. This may sound like a direct contradiction, but it's not, especially if your kids just picked 15 pounds of blackberries, and your home garden keeps producing endless supplies of tomatoes. If you are overloaded with fresh fruits and vegetables from the summer's bountiful harvest, it is time to think about freezing or canning them. "What a good idea," you say, "but I have no idea how to begin." Many people don't. That's why the Department of Agriculture has two booklets, "Home Canning of Fruits and Vegetables" (Item 199N, $1.50) and "Home Freezing of Fruits and Vegetables" (Item 200N, $2.) To order these booklets, w r i t e t o t h e C o n s u m e r Information Center, Dept. RW. Pueblo, Colo. 81009. Please include the item numbers for the booklets you would like along with the price. If you are going to can your fruits and vegetables, you must make sure you have the right canner for each food. For fruits, tomatoes and pickled vegetables, use a boiling-water-bath canner to safely process these high acid ' Joods. For all common vegetables Jexcept tomatoes, use a steam- pressure canner, since processing these low-acid foods safely in a reasonable length of time takes a temperature higher than that of boiling water. When canning low- ' acid food, be sure to follow all canning recommendations to prevent botulism and other spoilage. "Home Canning of Fruits and Vegetables" answers important questions about home canning. For example, those who are trying to cut back on sodium should know that adding salt to foods is usually not necessary for safe processing. Salt is generally used for flavoring canned vegetables, except for pickled products. If you've decided that freezing is the way to store your excess fruits and vegetables, make sure you have the right kind of container for freezing. To retain highest quality in frozen food, packaging materials should be moisture-vapor-proof to prevent evaporation. Glass, metal and rigid plastic are examples of moisture-vapor-proof materials. Most plastic bags, wrapping materials, and waxed cartons made especially for freezing are moisture-vapor-resistant, and fruits and vegetables will keep their qualitytf frozen in them for up to a year. Ordinary waxed papers, and paper cartons from cottage cheese, ice cream and milk should not be used for freezing as they are not sufficiently moisture-vapor resistant. Canning and freezing your excess produce are good ways to assure that nothing will ever be "out of season" in your house. NEW EXPANDED MENU We've kept all your favorites end added your requests...including a gre*t selection for the kids. ALL NEW LUNCH MENU , A splendid variety from luncheon entrees and fresh seafood to burgers, deli-style specialty sandwiches and salads. All reasonably priced with September's style...beautiful room, highest quality f6od and excellent service. September's September Special LIVE WHOLE • Flown in Fresh dally •available everyday • complete dinner Rt. 14* Crystal Lake MAINE LOBSTER '12.95 PLUSOUR REGULAR DAILY SPECIALS 815-459-2660 312-658-3332 LEAVE IT TQ CLINIQUE to put together all the beautiful little helpers you need Right Now. Starting with Dramatically Different Moisturjzing Lotion, that fabulous drink of moisture that refreshes and revitalizes tan, tired skin Next, Honeyed Beige Balanced Makeup Base, new Clover Powder Blusher with brush for a warm pink show of glow and Watermelon Re-Moisturizing Lipstick. Last. Non-Aerosol Hairspray, a fine mist of control. Offer good through Sept 21 One to a customer please. Hurry in for yours right now. Cosmetics