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_ A and cut into julienne E. 1 medium size onion, peeled T {I and chopped ' _ 1 clove of garlic, peeled and lt, chopped fine , 'iti Put the above in a stock . -,2 pot. Cotter with 8 cups of com " _ l1] waterytrtti, bring, to, a toil, [ft Lower heat, partially cover 'l? with: a lid and allow to l l simmer 30 minutes or until [33' beets are tender. (c Add one 20 ounce can of H tomato juice, bring soup to a 'rr. boil (hensimmer a further 15 2! minutes. y, t 11irk.ih'Mreets,4tospeeied 4,: Meat Pie il lb. hamburg i? or 3 carrots chopped i? sticks celery chopped II or 2 onions chopped . Put meat in saucepan. have; with water and bring To serve cold, ladle soup into bowls. Top each bowl with a spoonful of sour cream and a sprinkling of chopped dill weed. To serve hot, ladle soup into bowls then tstir into each serving 1 'to'lr'tablespoons of 35 per cent cream. Serve with a good quality (rye bread and salted butter. Loci-veg a to 10 persons. KMrs.) Nadia Miller ‘63 Dunedin Drive Toronto, Ontario to a boil. Stir to break ui meat. Add vegetables. Add the juice of one large lemon, 1 tablespoon of fresh chopped dill weed, salt and pepper to taste. Simmer an additional 10 minutes. Cool the soup in the pot and refrigerate overnight. like 30 min. at 375 degree Thicken with flour and met also gravy browning r color. bet thicken. Meanwhile line sq. cake In with pie dough. Strain meat mixture keep my for over pie. Put rained meat into pan. m with dong. prick holes Ban iiiiiCriis'iii T ’1 333mm; in im deitt"ie oven until nicely sift and thprika. Stead this mixm over meat. _ stirring, for three minutes. Add the meat and stir and cook till lightly browned. Stir in the % tsp. salt, the pepper, the Worcestershire sauce and flour. Spread this mixture evenly in pastry lined pan. Combine cottage cheese, t q). qetteeetttersttire sauce , thlsp. tiottr In. carton of cottage cheese , cm lightly beaten 1 up. horseradish Va tsp. salt Ya tsp. paprika Heat oven to 375 degrees. Line a ' inch pie pan with pasty. building up a high fluted edge. Heat butter in heavy skillet. Add onion and green pepper and cook gently, ”MW 3306. Mytcnhellfua te' pk :thnhu- ttttel, chewed anion 'v/gl/fer, chomedyeen X?! Jr!ah. grilling _ id: :1? 11/2 Ily, round stesititit into Boil covered until potatoes are tender, 10-15 minutes. Line pie pan with pastry, brush with melted butter. Pour in filling. Top with Pastry. Brush top with cream. Bake at 400 degrees until top is golden brown. Serves 6. Mrs. Noreen Dyke 46 Masseygrove Crea. Rexdale, Ontario. Steak and. Onion Pie Pastry two-thirds cup lard 2 cups unsifted all purpose flour Iva tsp. salt 1/4 tsp. savory bk cup cold water Brown meat over high heat. Add water and bring to d boil. Add browned onions. Cover and simmer for We hours. Add the diced potatoes. In a dutch oven,' brown onions lightly in shortening. Remove with slotted spoon. Roll meat in mixture of flour, salt, garlic powder, pepper,' paprika and tur- meric. Mix lard flour, salt and savoury until pieces are the size of small peas. Add water gradually, working it in with a fork. Shape into a ball. Divide in two for upper and lower crusts. 1/4 cup flour *' a 2 tsp. salt li, tsp. garlic powder lie tsp. pepper Me tsp. paprika a 1 tsp. turmeric "' fl1a cups water .1; J'. . 2 cups diced raw potatoes. a buttered 2-quart casserole;sprinkle top with remaining cheese. Bake at, 350 degrees F. for 25 min. ,' 2 Serve with sauce Sauce " Saute mushrooms, onion iand garlic in hot oil until golden. Add ground beef and brown well. good for teenpage parties. Mrs. Edith Calvert, 311 Dixon Road, _ . Weston, Ont. V Add remaining suace ingredients; cover and simmer 1 hour. This is a good Sunday dinner Polenta: Mix cornmeal and cold water. Add boiling water, salt and pepper. Cook, stirring occasionally until smooth and thickened. Add 1 cup Parmesan cheese and mix well. Spoon mixture into lh tsp. lemon juice 1 tsp. oregano “a tsp. pepper ,dash of tobasco " culis -irated Parmesan 1 pound ground beef 2 (8 oz.) cans tomato sauce 1% cups water 2 carrots sliced 1 cup celery sliced 1/4 cup vegetable oil 1 cup sliced mushrobms h cup finely chopped onion 1 clove garlic, crushed 1ctirstt?iiintrmtter 'etqmyeiimrdirpmesat ?etqtrtxtltlreater “as 'rrvings is especially Old favourites nly PS, Bisquit mix can be used for this. Miss Lynne Cousins 54 Messy Grove W. Rexdaln Melt shortening in dutch oven add la cup sliced onion and one can tomatoes soup and Me lb raw ground beef salted to taste. Bring to boil and spread dough over the top and bake in hot oven at 475 for about At "W turn upsidedown on platter serves 8 people. I' Peel Pumpkin, cut into small squares, put into boiling salt water/boil till tender. Strain g8titTr't; Boil qrt. milk. Me ; in saucepan, stir iit-"flotsr', nutmeg, teaspoon '," white pepper. Pour boiling milk in by degrees, stirring all the time. Add pumpkin pulp and mix well, Add sufficient milk, to make consistency of cream. Add more seasoning if required. Irene Lloyd, 25 Superior Ave., Mimico, Tor. 14 Beef upsidedown Pie 1% cups flour 1 tsp. salt 1 tsp. celery seed 3 tbsp. shortening 3 teasp. baking powder 1 teasp. paprika ta teasp. white pepper 3/4 cup milk or half of each Place the pizza dreams on a cookie sheet and broil them until the cheese melts and the bacon is crisp. _ Mrs. E. Joyce Meitz 91 Riverdale Dr. Rexdale, Oht. Pumpkin Son") 3 lb. Pumpkin 2 oz. butter, pepper & salt. Pinch of nutmeg (optional). 1 quart milk, 1 table spoon flour. Spread the buns generously with Tomato paste. On top place slices of cheese (any kind you like). Cut stripes of bacon into bite- size pieces and place them on top of the cheese, Sprinkle with oregano. _ Bacon Oregano Transfer' remaining stuffing to a covered casserole. Bake half an hour before hens are done, removing cover during last ttpt minutes. Mrs. R. J. Thomas 15 Queensborough Cres. Weston M9R 1A1 Pizza Dreams A Fast, Simple idea for lunces or snacks _ Hamburger Buys; Tomatoe Paste' Saute onion and celery in butter for 3 minutes. Toss through crumbs. Stuff Rock Cornish hens. V2 cup diced celery Combine crumbs, parsley, seasonings and apricots. Peel and section oranges. Add to dressing. 4 small oranges one-third cup butter or margarine Mi cup chopped onion glutamate 1% tsp. salt Ye tsp. pepper % tsp. thyme 10 cups soft head (rumba Fa cup chopped parsley t, tsp. monosodium (preparation time: 20 minutes if crumbs are coarsely cut dried Cut kidney in quarters lengthwise and trim out centre fat portion. Cut kidney into Worn/4” pieces. Soak in 4 cum cold water for Me hour. Cut'beet into 1 or 1%" pieces. In a paper; bag mix together the flour, salt and pepper and dredge the beef in it. Melt the butter or margerine in a large heavy pan. Shake beef from flour and brown in fat. Drain and dry kidney pieces. Dredge in remaining flour in bag and add to beef in pot and brown it a little. Add the 3 cups boiling water, bouillon cube and onion, cover and simmer 11/2 hours. Cool and chill. Cut chilled dough in half. It is a lovely plastic dough and your warm hands will soon make it rollable. Roll out on floured board into a long oblong. Cut in half length- wise and use long pieces to line sides of deep baking dish. Roll cut second half of dough to fit top. Gash at centre. Turn cold meat filling into side-lined baking dish. Seal on gashed top crust. If desired brush with diluted egg yolk. Bake at 400 degrees F. for 15 minutes then reduce heat to 350 degrees F. for 11/2 hours. Ann Turner 250 James Town Cres., Rexdale, Ont. to taste 2 lb. beef 1/5 cup flour Ph teaspoons salt Ya teaspoon pepper 1% tablespoons butter or margarine 3 cups boiling water 1 chicken bouillon cube 1 taNespootivireeii onion flakes or grated onion 1 teaspoon salt 2 teaspoons baking powder 1 cup good quality shortening % cup boiling water 2 teaspoons vinager or lemon juice 1 egg yolk In a mixing bowl add the salt and baking powder to the flour. Add. Ir cup of the shortening and cut in with pastry blender. In a small bowl pour the boiling water over the remaining V2 cup shortening to soften it and melt it. Add vinegar or lemon juice and when cool enough/stir in the egg yolk. Stir this liquid mixture into the flour mixture to blend. Press it into a mass, cover and chill until stiff. Meat Filling lie lb. kidney (beef) or more Make English Pastry first (Note: if desired plain pastry or biscuit dough maybe used instead but lowers this to an culinary class Beef and Kidney Pie.) 2_euptt stirred but not sifted Bat and Kidney " 3855 BLOOR ST. WEST PHONE 233-9100 (JUST WEST OF SIX POINTS PLAZA) ARTISTS CARAVAN W. F. GRIFFITHS - DAWNE BARNES ANN SAMMONS - RUDOLPHO High Discounts To All On Art Supplies STABLE ARTISTS Tear a sheet of wax paper 2 feet long. Sift half of the bread crumbs in a long row down the middle of the paper. Spoon the cheese mixture onto the bread- crumbs. Sift 2 to 3 tablespoons of breadcrumbs over the top of the cheese mixture. Using the wax paper and your hands shape the cheese into a log using the breadcrumbs to prevent any sticking. Refrigerate until the log is firm, about 3 to 4 hours. Serve the ap- petizer on a long tray. Decorate the top of the log with three daisies made from the remaining olives. Serve with a sesame seed topped cracker. (Mrs.)' Nadia Miller 63 Dunedin Drive Toronto, Ontario 1 tablespoon prepared 4 tablespoons green relish 5 tablespoons mayonnt.ise 10 tablespoons very tine dried white breadcrumbs 3 green pimento-stuffed olives Soften and cream cheese with a wooden spoon. Add the next six ingredients and mix very well. 3 black olives seeded and Ehopped very fine 12 green pimento-stuffed olives chopped very fine t green onions chopped very fine l ' ounce package cream Ya Serves 8 to 10 persons - BODO LOHSE - R, ROBERTSHAW 10. Decorate. I usually prepare up to Jelly is firm the night before. It is better to leave the cream until about' an hour before serving, otherwise it may go a little liquidy. Miss Irene Ann Wladyka, 272 Sixth Street; Toronto 510, Ontario. 8. Chill until custard quite firm. 9. Whip cream until very stiff, and smooth over custard. 6. Chill until jelly is quite firm. 7. Prepare custard ac- cording to instructions on tin, and pour over jelly. 5. Pour over fruit slowly, giving juice time to soak into the Jelly roll - otherwise everything will start floating! 2. Soak roll with sherry and juice from fruit (but retaining 1 cup of juice for jelly) 3. Cover rolls with fruit. 4. Prepare jelly according to instructions on packet but substituting one cup of cold water with fruit juice. (If there is not enough of juice to make up one cup, just use water.) Scottish [rifle 1 pkg. Jelly Rolls; strawberry or lemon (4 to a packet) 1 tinfruit; mandarin oranges or half peaches (large) lpkt. Jelly - lemon, orange or strawberry flavour (makes 1 pint) 1 pint Custard (I use Birds Eye) 1 ctn. Whipping cream (small) 6 this. Sherry Some mandarin oranges, marischino cherries, chocolate vermicelli for decoration. 1. Cut jelly rolls into one inch or half inch (your preference) slices and cover bottom of bowl. is