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54 THE DAILY TIMES-GAZETTE, Tuesday, June 10, 1938 CHILI CON CARNE tbsps. shortening medium size onion, finely chopped . cloves garlic, minced 1b. ground to 2 tbsps. chili powder tsp. salt tsp. cayenne pepper tsp. black pepper cans tomato soup (condensed) No. 2 can (2% cups) red kid- ney beans Melt shortening in a saucepan; add onion, garlic and beef, brown slightly. Add seasonings, soup and kidney beans. Cover and cook slowly for about 30 minutes, stir- ring occasionally. Serves 6. Mrs. Doris Trew, Happy Helpers Group, Neorthminster W.A. BEEF AND MACARONI CASSEROLE tbsp. butter or margarine small onion (chopped) 1b. ground beef cups cooked macaroni can tomato soup tsp. salt Dash of pepper Heat oven to 350 (moderate). Cook onion in butter until soft. Add the ground beef. Cook until brown. Combine, with remaining ingredients. Place in greased 2 quart casserole. Cover, Bake 30 minutes at 350 deg. Makes 6 serv- ings. Mrs. D. W. Wilson, Beta Sigma Phi. CHOP SUEY Trim meat from 3: pound end or shoulder pork chops. Brown meat in the fat. Simmer pork bones with 2 cups water for 15 minutes. To meat, celery, sliced diagonally, and 2 large onions, sliced. Cook 5 min- utes. Add stock from bones, 2 tbsps. soy sauce, and 1 tbsp. molasses. Bring to boil. Simmer, covered, for 30 minutes. Add one 1-pound-3-ounce can bean sprouts, drained. Bring again to boil. Blend 3 tbsp. corn- starch and % cup cold water. Add to meat mixture; cook, stir- ring constantly, until thickened. Serve on hot rice. Mrs. D. Wilson, Beta Sigma Phi. BARBECUED SPARERIBS Ibs. spareribs, cut ir 5-inch pieces tsp. salt tsp. pepper tbsp. butter or margarine cup finely chopped onion 8-ounce can tomato sauce tbsp. vinegar tbsp. lemon juice tbsps. brown sugar tsp. salt tsp. dry mustard > tsp. tabasco sauce clove garlic 1, cup water Set oven for moderate. 350 deg. Place spareribs in shallow pan, sprinkle with the first amount of salt and pepper. Bake, uncovered, 45 minutes. Combine butter, onion, tomato sauce, vinegar, lemon - juice, brown sugar, remaining salt, mustard, tabasco sauce, bay leaf. garlic, and water in a saucepan. Bring to a boil and simmer 5 minutes; remove the garlic from the sauce. Then spoon half the sauce over the spareribs and con- tinue baking 1 hour longer, bast- ing twice with remaining sauce. Mrs. J. Wilson, Beta Sigma Phi. a = - ns A] 1 1 1 1 1 2 1 1 p- 5) ed add 2 cups| PORK CHOPS, CREOLE STYLE end pork chops (about 1% lbs.) tbsps. flour tbsp. fat No. 2 can tomatoes, grade C 15 green pepper, chopped 1/3 cup chopped onion 1% tsps, salt Dash cayenne 1 tbsp. worcestershire sauce 1 8-ounce package elbow macaroni, cooked Sprinkle' chops with flour; brown slowly in fat. Add remain- ing ingredients except macaroni. Cover and simmer 1 hour. Serve chops with macaroni topped with pan sauce. Mrs. J. Wilson, Beta Sigma Phi. PINEAPPLE PICK-UP 2 tbsp. butter or margarine 1 cup sliced onion 1 pound can baked beans 2 tbsp. molasses 15 tsp. powdered dry mustard 1 12-ounce can luncheon meat 1 No. 2 can sliced pineapple, drained Melt butter in a large skillet; brown onion lightly. Add beans, molasses and mustarfl. Cut lunch- eon meat in long thin strips. Put several strips through each pine- apple ring; arrange on top of beans. Cover; heat thoroughly. Mrs. J. Wilson, Beta Sigma Phi. BANANA OMELETTE 6 eggs 6 tbsps milk 3 tsp. granulated sugar 14 tsp. salt 13 tsp. pepper 14 tsp. grated nutmeg 1 tbsp. butter 2 medium bananas, thinly sliced 2 tsp. lemon juice Beat eggs until yolks and whites are combined. Gradually stir in milk, sugar, salt, pepper and grated nutmeg, Heat butter im frying pan. Pour in egg mixture and cook slowly over low direct heat. As omelette cooks, push edges of batter toward centre and tip pan to allow uncooked batter to flow to edge of pan When brown on one side, dry top of omelette by placing it in a moderate oven, 350 deg., with oven door open. Combine sliced bananas and lemon juice; arrange bananas on one side of omelette and fold over other side of omelette to cover them. Garnish with sliced bananas and parsley and serve immedi- ately with broiled bacon or ham. Mrs. J. Wilson, Beta Sigma Phi. MACARONI AND CHEESE 15, box macaroni cooked 2 thsps. flour 4 tbsps. butter 1 tsp. dry mustard salt and pepper 2 cups milk 1, package grated cheese bread crumbs Make sauce with flour butter, mustard, salt, pepper and milk. Add to cooked macaroni in cas- serole, Stir in grated cheese. Sprinkle with bread crumbs and dot with butter. Bake in 375 F. oven for 25 minutes. Mrs. Laura Collins, Happy Helpers Group, Northminster W.A. sss Roast Peppers, Plant, Olive Oil, Anchoves, Ravioli, Spices, GROCERIES and MEATS Imported Italian Products Our Specialty Sweet Baby Clams, Chees®, Artichoke, ITALIAN GROCERS 502 SIMCOE ST. S., OSHAWA RA 5-4642 Giardiniera, Egg Coffee, Salami, etc. Ceci Peas, Figs CREAMED KIDNEY AND MUSHROOMS 1 beef kidney (about 1% pounds) 3 thsp. flour 3 tbsp. margarine Ss 1 small onion, chopped 1%2 cups water - 1 tsp. salt % tsp. pepper 14 1b. mushrooms 15 cup milk Wash kidney: remove outer membrane. Split through centre; remove fat and tubes; cut into small pieces. Soak in water for 1 hour. Drain. Roll in flour; brown in 2 tbsps. margarine. Add onion, 12 cups water, salt, and pepper. Cover; simmer 1% to 2 hours. Cook mushrooms in remaining margarine. Add to kidney. Stir in milk; heat slowly, and serve at once. If desired, 2 tbsps. sherry may be added before serving. (Lamb, pork or calf kidneys may be used. For lamb and calf kidneys, cut cooking time in half.) Mrs. J. Wilson, Beta Sigma Phi. SALMON BURGERS 1 pound can salmon, flaked 3% cup coarse cracker crumbs 1 egg 1 small chopped onion 1 tbsp. butter seasoning Mix flaked salmon with cracker crumbs and egg. Saute onion in butter, add to salmon mixture, season. Shape into patties and brown in butter. Warm split buns and place hot salmon cakes be- tween. Serves 6 generously. Mrs. J. Cooper, Bathe Park Auxiliary. BAKED PORK CHOPS Dredge 6 chops in flour and brown in pan with small amount of fat. Put chops into casserole. Add the pan gravy and % cup cream to the chops i ncasserole; also 2 can of mushroom soup. Bake one hour. Mrs. Uriah Jones, Lyceium Art Association STUFFED GREEN PEPPERS Cut stem end from peppers and clean out inside. Wash and stand upside down to drain thor- oughly. - Mix together: 1 Ib. ground beef 1 Ib. ground pork 2 tsp. salt % tsp. pepper 1 cup half-cooked long greim brown rice . Stuff the peppers with above mixture. Combine in pan, 2 small tins of tomato paste and.3 cups water. Place stuffed peppers im sauce and cook at medium high heat for 30 minutes. Ha A Sully Nn. Ppy Northminster W.A. \ ~d -- want to be! STUDIO 451 SIMCOE ST. S. tr 2 Slim Down to Be Our personalized re- ducing program the quick, healthful way to become the shapely beauty you JANE BLACK SLENDERIZING FINISHING MODELLING a Lovelier You RA 5-9602 "MONEY DOESN'T GROW ON TREES' ...BUT IT GROWS IN YOUR POCKET 'WHEN YOU SHOP AT... Whitby Bargain Centre "The place where old friends meet" BARGAINS EVERY DAY OF THE YEAR ® Ladies', Men's and Children's Wear @ Footwear for everyone in the family ® Bedding ® Camping accessories, etc. TOP QUALITY AT ROCK BOTTOM PRICES Be our guest aot the Oshawa Drive-in Theatre. Receive your FREE admission tickety here. Open Fridays 'til © p.m, -- -- 118 Brock St. N. MO 8-4081 LAE ANE EEE EASE A RSPEI E ERE EE Ee Eee reM BASE DRE RBEREAND . sem eae A PT $9 SEARBEARTAEREEEANE hmiioh heed A AREER EE al EE ERE