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BONELESS RUMP ROAST 3% to4-Ib.*boneleus beef rump roast 2 tep. Sait 1 tsp. dry mustard 1/ tsp. garlie powder V4 tep. pepper SAUCE: 1 tbsp. catsup 1 tsp. Worchester- shfre sauce lkc. dry red wie or broth Sprinkle roast with seasonmngs. Place roast, fat side down on micowve roasting jrack, in 2-quart (12 x 7) glass baking chah. Microwave on ROAST for 20 minutes. Turn'fat ýP side up. Pour Sauce over roast.- Insert probe. Micro- wave on SIMMER to 145 degrees (approx. 30 minutes). Let stand, covered with foil, 10 minutes before serving. Sauce: .Combine cat- Sup, Worcestershire sauce and wine in smfal mixing bowl. Makes 9 to 12 servings. 1, TANGY BREADED. ,)PgRK CHOPS egg 1ý 2 large cloves gar- lic, crushed 1%½tsp. prepared <mustard 4pork Chop,cut ½"thlck (i%/ Ibs.) ic. dry bread crumbs Y4 C-.Ol j In shallow dish beat jtogether egg, garlic and mustard with fork until' well blended. Dip chops in1 egg mixture, then in crumbs to coat well. In large heavy skillet over moderate heat cook chops in oil, turni- ing once, 20 minutes or until browned and no longer pink inside. Serve hot or cold. Makes 4 servings. Mrs. M. Wojcik COQ AU VIN 2 Ibo. email chieken pieces or haived chicken breasts 1 tbsp. butter Sait and pepper About. 12 tlny onlons, ,peeied 2 cloves garlic, mlnced 1 c. chlcken stock ¼c. dry red wlne ¼top. thyme i mali bay leaf, crumbled ic. emali or sliced mushrooms chopped parsIey Brown chicken in but- ter in heavy fry pan or brown, skinside up, un- der, broiler. Sprinkle with Sait a nd, pepper. Add. onions, garlic, stock, wine and season-, ings. Cover 'and simmner abo6ut 45 minutes or unil chicken is tender. Ad- just color with gravy browner, if desired. Add , mushrooms during last 15 minutes. Taste and adjust cea-- sonings. Sprinkle with chopped parsley. serves f our, about 320 calories each. Canada Safeway Limited. (The Good Food Collection) CHICKEN IN MUSHtROOM-WINE SAUCE 6.8 large chlcken breasts, halved ican (10% oz.) con- densed créam of mushroom soup 1 'can (3 oz.)suilced mushrooms, dralned 1 envelope (1½ oz.> onion soup mix %-.% c. white wlne, (sauterno) ismall jar pimento, dralned Wash chicken breasts and pat dry (skin if you wish>. Place* meat side up in ungreaced baking pan (13 x 9x2). Stir together soup, mushrooms, onion mix and wine. Heat until warm. Spread over chicken pieces. Cover; refrigerate (until 1 hour orms before dinner). Heat oven to 400 de- grees. Bake, * covered, for 35 minutes. Uncover and bake for 20 minutes or until tender. Drain off any fat with spoon. Place chieken on heat- ed platter. Spoon some of gravy over breacts. Top with a slice of pimento for color. Serve the rest of the gravy in gravy boat. For Sunday dinner use whoie cut-up chick- en In emali pleces. A neyer-faau dinner. Serve wlth rice and green vegetable. Mrs. Helen Cartlidge Whitby,Onai STIR-FRY SHRIMP AND CHICKEN WITH VEGETABLES 2 whole chlcken, breasta, halved -5oz. smail uncooked shelled shrlmp 2 tsp. soy sauce 2 tbsp. dry sherry /2tsp. ground ginger iclove garllc, crushed 1-2 tbsp. cooklng oil 2 c. fresh broccoli l in ali pleces 8tlny onlons ic. celery,-sliced i' small green pep- S per, cut ln squares V4 c. chlcken broth 1 c sliced fresh mushrooms A few snow peas 8 ých erry tomnatoes, haived Skmn and bone ,'chicken breasta; ceut in 3-inch strips. Marinate chick-' en pieces and shrimp' for 30 minutes in mixture'of coy sauce, sherry, gin- ger and garlie. Heat oil in wok or large fry pan., Add chicken and shrimp. Stir-fry over medium heat for 3 to 4 minutes. Remove and set acide. Add. broccoli, onions, celery, green pepper and chicken- broth. Coverand steam until nearly tender, stirring often. Add mushrooms and peas; stir-fry or steam'i to 2 minutes. Add tomatoes, chicken and shrimp.. Co ver briefly to steam until hot. Salt to taste. Makes 4 servings, about 200 calories each. Serve with "Nice Rice.'" NICE RICE: 1 c. converted rice 21/ c. chlcken broth 1/ c. each chopped onlon, celery and green pepper Cook rice acco rding to package - directions, using 2½/ c. chicken broth instead of water. Add onion, celery and green pepper. Makes 4 servings, about 90 calor- ies each. BUNK.ING 007- 433-8683 Baked.. fresh.. daily on premi-ses. Kaisers 1.9 doz. Absolutely no additives or preservatives in any of our breads or buns. Sat.- Sun. 9:00-5:00 SLIMMER CHEESE BURGERS 250g(% lb.) lean ground beef 50 mli(Y4 c.) chopped 'onlon 1 ml (y4 s p.) sait 2 sluces cheese 4 sluces very thin whole wheat bread toasted 2 large lettuce leaves 2 'sucestomato Inmedium bowl, ýcom- bine beef, onion and Bait; mix weil. Shape into two 7.5 cm (3 inch) patties. Broil 3 to 4 min, on each side;, immediately top each patty with cheese slice. Place patties on toast; top with lettuce and sec- ond slice toast. Serves 2.* To measure a dash: A dash is a measure of les than ý 1/8 0of a tea- spoon. As a general rule, consider a dash to be about 1/16 of a tea- spoon (Y4 of a Y4 tea- spoon measure). BUTCHER BLOCK Freezer Orders- CoUd Cuts,& Platter$ Quallty Fresh Meat> Park Chops Rouladen (Beef). B.S7/g. 29811b. 6.57kg./ -2-9811b., 666-1545] 1626 Brock St S. Whitby White Bread Whole Sliced 31.49 Store Hoû*rs: Mon. - Wed. 9:00-7:00 Thurs. and Fri. 9:00-9:00