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4 Recipe Supplement, The Canadian Statesman and Newcastle Independent. June 8.1983 BREAD PUDDING 1 - 2 eggs 1 cup white sugar 1 tsp. almond flavoring 1 tsp. nutmeg 8 slices white bread handful raisins 1 qt. milk Butter your favorite dish, I like small roast pan, cut bread into cubes, put handful of bread crumbs in dish, sprinkle with raisins, do this until dish is full. In bowl wisk eggs, sugar, almond and nutmeg well, slowly add milk, wisk well and pour over bread, press down with fork and sprinkle with nutmeg. Bake about an hour or until set. Can be done in individual dishes, serve with milk. Betty Lou Locke FERGOSA (An Italian Bread) Great with Salmon or homemade soup y 2 cup chopped onion 1 tbsp. butter 1 cup tea bisk y 2 cup grated cheddar cheese one-third cup milk 1 cup grated cheddar cheese 1 egg slightly beaten Poppyseeds Saute onion and butter until the onion is transparent, meanwhile combine the tea bisk, y 2 cup grated cheese and milk and beat until smooth. This will be sticky. Knead 10 times on floured board, working working in small amount of flour if it is sticking too much. Butter 8" or 9" pie pan and also your hands. Spread the mixture on the bottom of the pan. Combine the 1 cup of grated cheddar cheese and egg. Spread on crust, sprinkle with onion, butter butter mixture and poppyseed. Bake at 425 degrees F. for 20 minutes. Cut in wedges. Serve 8. B. Wood Pack well-chilled Ham and Carrot Sandwiches and other picnic food in insulated containers for picnic travel. Make Your Picnic Safe Summer sun, the great outdoors, and picnics, what better way to spend a carefree carefree day. Choose the restful shore of a breezy lake, the comfort of a rolling meadow or the shadowed shelter of a tree. Then sit back, enjoy the serene scenery and cater to your appetite. To help you make the most of your summer outings, the following are a few suggestions suggestions to help with proper food preparation and the planning of an enjoyable picnic fare. Warmer temperatures during during the summer months increase increase bacterial growth. This means that all prepared foods should be refrigerated immediately after they are made. Never leave food unrefrigerated for any length. of time and be sure to defrost meat, etc. in the refrigerator. Place hot foods in the fridge as soon as they are no longer steaming. To help protect your kitchen from bacteria, be sure to scrub all work surfaces, especially wooden boards and utensils, with soap and water after each use. Did you know that commercial commercial real mayonnaise, by creating an acid environment actually helps protect your sandwich fillings from developing developing harmful bacteria? The composition of real mayonnaise mayonnaise is such that Salmonella and other common food poisoning bacteria cannot survive in its environment. For maximum safety, add mayonnaise to sandwich fillings fillings and salads as early as possible and refrigerate right up to the time you are planning to leave. Keeping these hints in mind, you are now ready to add a few twists to your favorite picnic sandwiches. And if you are still concerned about harmful bacteria while you are picnicking in the sun, don't spare the mayonnaise! Ham and Carrot Sandwiches 1 cup coarsely shredded carrots Vi cup diced celery Va cup Hellmann's real mayonnaise 1 tbsp coarsely chopped green onion 1 tsp prepared mustard Va pound cooked ham, sliced 4 buns Stir together carrots, celery Hellmann's real mayonnaise, green onion, and mustard. Roll up ham and place on each bun; top each with 3 tbsp carrot mixture. Cover with top of bun. Makes 4 sandwiches. Tuna-Spinach Sandwich Spread 2 cans (7 oz. ea.) tuna, drained, flaked Vi cup Hellmann's real mayonnaise Vi cup finely chopped fresh spinach Va cup finely chopped green onion 1 tsp Worcestershire sauce 1/8 tsp hot pepper sauce Stir together tuna, Hellmann's Hellmann's real mayonnaise, spinach, green onion, Worcestershire Worcestershire sauce and hot pepper sauce. Makes enough for 4 sandwiches. Tandoori Chicken Sandwiches Vi cup Hellmann's real mayonnaise Va cup plain yogurt Va tsp garlic salt Va tsp ground ginger Vi tsp ground cumin 1/8 tsp hot pepper sauce 2Vi cups cooked chicken, cut into strips 1 cup diced celery 1 cup diced green pepper 4 small pita breads, cut in half Stir together Hellmann's real mayonnaise, yogurt, garlic garlic salt, ginger, cumin and hot pepper sauce. Add chicken, chicken, celery and green pepper; toss to coat evenly. - Place */i cup in each half of pita bread. If desired, top each with sliced lettuce and chopped chopped tomato. Makes 4 servings. servings. TURKEY DIVAN (from a Milk Producer) one-third c. butter one-third c. flour % tsp. salt Va tsp. pepper 3 c. milk Va tsp. mustard Va tsp. Worcestershire sauce 1 c. grated cheese 1 10 oz. pkg. frozen broccoli 1 tsp. salt Va tsp. pepper 6 to 8 slices cooked turkey 2 egg yolks 6 tomato slices (optional) Preheat oven 375 degrees. Melt butter, add flour, salt, pepper and let bubble until thick. Remove from heat and add milk all at once. Add mustard, Worcestershire and blend. Heat until smooth. Stir in % c. cheese. Lay partly cooked broccoli in buttered baking dish. Add salt and pepper. Lay turkey slices over top. Beat egg yolk into cheese sauce. Pour sauce over turkey. Top with tomato slices and Va c. cheese. Bake 10 -15 minutes until bubbling well. Brown top under broiler. Providence-Shaw's W.I. CHICKEN STRATA Serves 6 - 325 degrees - 50 min. Prepare: 8 slices day old bread. Butter 2 slices of bread, cut in x k" cubes and set aside; cut remaining bread in 1" cubes and place half in bottom of 8x8x2" baking dish. Combine in bowl: 2 c. diced cooked chicken or turkey x k c. chopped onion Vz c. chopped green pepper (Opt.) Vz c. finely chopped celery c. mayonnaise % tsp. salt Dash of pepper Spoon over bread cubes. Sprinkle remaining bread cubes over chicken mixture. Combine in bowl: 2 slightly beaten eggs Vk cup milk Pour over all: Cover and chill 1 hour or overnight. overnight. Preheat oven to 325 degrees. Spoon on top: \Va c. white sauce made with mushrooms or chicken broth or 1 can cream of mushroom soup. Sprinkle with buttered cubes. Bake 50 min. or until set. CINNAMON CAKE 350 degrees 40 minutes % c. margarine V/z c. sugar l 1 /» tsp. vanilla 3 eggs 3 c. flour IV2 tsp. baking soda IV2 tsp. baking powder 1 x k sour milk or buttermilk Mix and put half the batter in greased 9 x 13" pan. Sprinkle half of this mixture over it: one-third c. brown sugar, one-third c. sugar and 2 tsp. cinnamon. Add remaining batter and sprinkle rest of cinnamon on mixture on top. CHRISTMAS COOKIES 2 eggs 1 Vz c. sugar 1 c. butter 2Vz c. flour tsp. soda 1 tsp. cinnamon 1 tsp. salt 2 c. dates Vi c. maraschino cherries Vi c. crushed pineapple, drained Vz c. Brazil nuts chopped Vi c. almonds toasted and chopped Drop and bake at 350 degrees for 15 min. Marion James IMPOSSIBLE ZUCCHINI TOMATO PIE 2 cups chopped zucchini 1 cup chopped tomato l k cup chopped onion one-third cup grated Parmesan Parmesan cheese IV2 cups milk % cup Bisquick baking mix (or tea-bisk) 3 eggs Vi tsp. salt Va tsp. pepper Heat oven to 400 degrees. Grease 10 inch quiche dish or pie plate 10" by IV2". Sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in centre comes but clean, about 30 minutes. Cool 5 minutes - 6 servings. Crust is made as pie cooks. CLIP AND SAVE «SAVE-SAVE PRESENT THIS AD AND RECEIVE _ 20% OFF ANY ACCESSORY FOR YOUR BATHROOM or KITCHEN, SHELVING or PINE MIRRORS Beautifully Hand Crafted Canadian Pine and Oak Furniture and Accessories One Coupon Per Customer THE PINE LOFT 167 SIMCOE ST. S. OSHAWA 579-9311 THE PIE TIMBER A self-serve store, bulk pricing and no packaging resulting in lower prices to you, the customer, plus dating back to the old days when all products were in bins, and you served yourself. We feature at least 150 various types of food products ranging from raisins (all sorts), nuts, nut mixtures, baking goods, glazed fruits, dried fruits, soup bases, pie fillings, Christmas cakes, natural food products and lots more. Bring your own containers or use ours. WE ARE OPEN: MON.-THUR. 9 a.m. to6 p.m. FRIDAY 9 a.m. to 9 p.m. SATURDAY 9 a.m. to 5 p.m. The price is right, the atmosphere friendly and a self serve policy, we would love to see you to advise you on our products and exchange recipes. So please drop in even for just a chat. 33 KING ST. EAST 623-1291 RIGHT BESIDE BOWMAN VILLE, ONT. HOOPER'S JEWELLERY IN EYEWEAR From the Christiane line of fashion eyewear comes a startling new look - the Félice frame, with its multi-faceted edges which produce a lighter than air appearance. Ideal for the high minus female, it will be appreciated by all fashion conscious women. Christiane Félice - A rimless frame for all women ... 3 stunning eye shapes... Diamond faceted lens bevelling ... Subtle cosmetic fashion tints ... Available in piano or Rx. Christiane Félice - An electrifying experience in fashion eyewear. shorney's opticians BRIAN C. LARSON, Manager 30 King St. W., Bowman ville - 623-4477