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for stuffing and mix thoroughly. Spread stuffing between slices of eggplant and replace each slice to form the original shape of the eggplant. Hold together with toothpicks. Place in a baking pan, pour oil over all and bake in a mod- erate oven (350 . 375 degrees F) ' for about % hour or until stuff- is done. Serve Sumpoog Letzwadz hot or cold with fluffy rice. A LESSON from Armenian cooks: olive oil cookery is the specialty and is never done in metal pots so get out your old earthenware. Cinnamon, the favorite condiment, is used in almost every dish. Try some in your meat loaf. Delicious. AUSTRALIA ° KALB GUYLASCH (Veal Paprika) 1% pounds boneless veal ¥% cup All-Purpose flour 1 teaspoon salt Dash pepper 14 cup chopped onion 1 teaspoon paprika % cup fat 2 medium tomatoes ¥% cup hot water % cup sour cream Cut veal in t-inch cubes. Dredge with flour mixed with salt and pepper. Saute- onion, veal cubes, and paprika in fat until meat is well browned, Stirring frequently. Cut toma- toes into small pieces, add hot water and rub through sieve. Add to meat, cover, and sim- mer 1% hours or until veal is tender. Add sour cream and simmer 15 minutes longer. More paprika may be added to taste. Yield: 4 servings. BEEFSTEAK AND KIDNEY PIE I pound steak (chuck or round) 2 lamb kidneys 1 tablespoon Robin Hood All- Purpose Flour ¥% teaspoon salt ¥% teaspoon pepper 3 tablespoons fat 1 _ slice onion 1 pint of cold water or stock (canned consomme or bou- illon cubes may be used) --_ pastry for topping of ie ' Cut steak inte one-inch squares and kidneys into slices. Dip into flour blended with salt and pepper. Saute until slight- ly brown in the fat. Add slice of onion and water or stock Simmer 30 to 45 minutes. Cool and pour into casserole. The liquid should come nearly to the top of the dish. Cover the casserole with pastry, brush with egg or milk. Bake in 425 degrees F. oven until brown or about 20 minutes. Reduce heat to 350 degrees F and. cook fur- ther for 45 minutes. Yield: 4 fo 6 servings. Note: One or two tablespoons of chopped parsley and % or 1-3 cup of red wine may be added before putting the mixture into |5 the casserole. BELGIUM FLEMISH CARBONADES (Beef Stew) 2% pounds beef (boned neck, top shoulder, or thin flank) Y% pound smoked ham hock % cup lard or vegetable fat teaspoons salt pound onions, sliced thin tablespoons All-Purpose flour : bottle or can of beer (12 fluid ounces) :" teaspoon pepper teaspoons sugar Bouquet of herbs (marjo- ram, thyme, and rosemary --a pinch of each or 4 teaspoon of the three mixed) 1 clove garlic, minced 2 tablespoons vinegar -- wer Note: Canadians may find this flavorvul dish too greasy. Lard or vegetable fat may be cut to 2 tablespoons, and the vinegar to 1 tablespoon. Cut the beef into strips about 2 inches long and 1 inch thick. Cut ham hock in ¥-inch cubes. Brown beef and ham hock in hot fat in large skillet or frying pan. When browned lift meat from fat and sprinkle with 1 teaspoon of salt. Brown onions in same fat; lift from fat and place in separate dish. Drain off remaining fat except about 2 tablespoons. Stir 2 table- spoons of flour into the fat in _the pan and make a light NO DOWN For All Your Gas Appliances VISIT OUR NEW Gas Merchandise Centre SHORGAS LIMITED CORNER.OF ATHOL & CELINA STS. ENJOY The Wonderful World of Natural Gas COOKING For As Little As 70... ON YOUR GAS BILL PAYMENT 728-9441 4 brown roux. Gradually add the beer and stir continuously until the mixture boils. Add the other 1 teaspoon salt, pepper, sugar, herbs, and garlic to the sauce. Arrange alternate lay- ers of meat and onions in a 2- quart casserole; pour in the sauce. Meat should be well covered with sauce. Cover the casserole; cook in a slow oven (300 degrees F) for 2% hours. More. beer may be added if necessary. Just before serving add the vinegar. Serve in the casserole with plain boiled po- tatoes. Yield: 8 to 10 servings. UMINTAS (Baked Corn) ears fresh corn, or 2 cups corn kernels 2. eggs 1_ tablespoon fat ¥% teaspoon chili powder ¥ teaspoon anise seed (optional) 1 teaspoon All-Purpose flour ¥Y% pound Swiss or goat's milk cheese Scrape kernels from uncook- ed corn. Beat eggs and com- bine with corn. Heat fat, add chili powder, anise seed, and flour, and cook for one minute. Combine with corn and egg mixture. Pour half of mixture into well-oiled 1-quart casse- role. Cover with thin slice of cheese. Cover with remaining corn mixture. Bake in moder. ate oven (350 degrees F) for 1 hour. Yield: 4 servings. ODD FACT In Jacksonville, Fla., a man was sentenced to 90 days in jail On a vagrancy charge despite his plea that his wife works every day. THE OSHAWA TIMES, Saturday, June 30, 1962 3 BRAZIL BULGARIA TORTA DE BANANA (Brazilian Banana Tort) 4 large bananas % cup sugar ¥% teaspoon salt 1 tablespoon butter % cup white wine (or juice of 1 lime) ¥% teaspoon nutmeg 1 baked pastry shell or individual pastry shells Whipping cream Peel bananas and press through sieve. Put pulp into saucepan with sugar, salt, and butter. Stir and cook until mix- ture starts to boil. Remove from fire and cool When it is cool, whip in the wine (or lime juice) and nutmeg. Pour into baked pie shell. Top with whipped cream. Yield: 4 to 6 servings. Note: If firmer mixture is desired 1 teaspoon softened plain gelatin may be added at this point. Pan American Union STUFFED PEPPERS 6 large green peppers 1 teaspoon salt 1 small onion % cup butter or ueltenehis (where legal) 2 medium-size fresh or can- ned tomatoes, cut in small . pieces 2 aioee white bread soaked in milk 1 pound uncreamed cottage cheese 4 eggs, beaten ¥Y, teaspoon pepper 1 tablespoon chopped parsley Wash peppers, cut off tops and remove seeds, and sprinkle inside of each pepper with salt. Saute chopped onion in butter or margarine until trans- parent. Combine onion with remaining ingredients and mix well. Stuff peppers with mix- ture. Place peppers in baking dish and dot with butter. Bake 1 hour in oven preheated te Our List of Dairy Products Is Complete Jersey Milk, Chocolate Milk bs a egular Mi A gs Homogenized Milk beer * -- Creamery Butter 2% Homo one, Son Sweet Butter Skimmed Milk Sour Cream Cottage Cheese OSHAWA DAIRY LTD. "The Dairy That Satisfies' . | FOUND CAN BE BEST! 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