PAGE 10, WEDNES DAY, JUNE 2.95 HTYFE RS Elegan t HolIland cheese Jewel briglit lemon gelatin reveals sluces of juicy peur, a11 molded on a not-too-sweet, creamy base featurlng Holland Importad cheese. O-PA -q. - - --A-L- - OFF IN STOCK WALLPAPERSý off ail PirTSBURGH PAINTS Monday thru Thursday 8:30 a.m. - 6 p.m. Friday 8:30 a.m. - 9 p.m. Saturday 8:30 a.m. - 5 p.m.. 103 BROCK ST, SOUTH 668-1104 SAVORY MEATý LOAF 23 cups 'corn flakes or'2. cup peickaged cr lk crumbs 1 egg -3/ cup mIIk 1/9 teaspoon pçpper 1 tablespoon dry mustard 1 tablespoon Worcester- 'sbire sauce -,/3 CUP finely chopped onion and pear mold 2 (3-ounce) packages lemon flavored gelatin i 'h cups boiling water 1 V2 cups cold water 3 firm, ripe pears 2 tablespoons lemon juice 1 envelope unflavored gelatin 2 c ups (8-ounces) shredded imported Holland Edam or Gouda 'h pint whipping4tream Dissolve lemon gelatin in boil- ing water. Stir in 1i'h cups cold water. Chili in refrigera- tor until very thick. Rinse mold. Core and slice one pear; toss with lemon juice; drain on paper towels. Pour 'A cup gelatin into mold. Arrange pear slices in gelatin. Pour in I ½ cups more gelatin. Re- serve 1 cup lemon gelatin. Chili. Sprinkle unflavored gel- atmn over 1/ cup cold water in a small saucepan. Heat over low heat until dissolved. Beat remaining 1 cup lemon gel- atin, unflavored gelatin and shredded imported Holland Edam or Gouda together. Beat cream until soft peaks form. Fold cream into cheese mix- ture. Pour into mold on top of pear-gelatin layer. Chili 4 hours or overnight until firm. Unmold onto serving plate. Core and slice remaining pears. Toss with lemon juice; drain. Arrange around mold. Makes 8 servîngs. FOR FURTHER INFORMATION Holland Chtecs Consumer Bureau 151 Bloor Street West. Suiteci11ot Toronto, Onario Tel: (416) 920-36(v" Savory meut lbat Meat loa - A main dish for the budgetaminded, Good cooks'always cherish recipes that are tasty and economical, especîally today with high food cosus. Here to add to your own collection is Savory Meat Loaf. Money- saving meat loaf receives new flavor interest in this version made with crushed corn *flakes, dry mustard, Worces- terahire sauce and chopped onion. Round out the menu with good nutrition in mmnd by serving cooked spinach, a salad of ieafy greens and crisp raw vegetables, baked potatoes and a fresh fruit dessert. M.~ ground beef If using corn flakes, meas- urze f irst, then' crush into fine crumbs. Place crumibs in large mixing bowl. Add egg, mnilk, s4t, pepper, mustard, Worces- tershire .sauce. .and',onion. Beat well. Add groundý beef. Mix only,, until combined. Preqs meat mixture, evenly into 9 x. 5 x 3-inch loaf pan. Bake in oven at 3500F. about 1 , hour or until well browned and. thoroughly donc. Yield: 8 seivings. Fi, w Up to 5 0%0 20% For your conveniencè, we are now open until 6 P.rn. on Thursdays. Why not corne in and take advantage of the new longer hours. NEW Hours of Business: Monday to Wednesday iOa.m. - 3 p.m. Th ursdasi and Friday 10Oa.m. - 6 p.m. U-'; RO YA L BAN K. servihgq Ontario Frank Bennett, Manager Whitby, Ontario Capture .*~~ .s~ Those ~ COMPLETE PROFESSIONAL WEDDING PHOTOGRAPHY HOME, CHURCH and RECEPTION You get a total of over 30 3/2à n. X 5 in. fuit colour quality photos! ALL- FOR ONLY $89.95 DELUXE PACKAGE You >get the above package Plus 20 3Y2 in. X 5 in. Parents' album prints Plus 12 8 in. X 10 in. Enlargements of your choice A total of over 60 photos! AIL FOR ONLV.$149.95 AIL FUIL COLOUR QUALITY PRINTS 8V EXPER IENCED FUIL -TIME PROFESSIONALS- CAL-I MIKEBURGESs 668-6111 M.B.M. Publishing and Photograehy, e rr- - - -- Wi,