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a i. 6 THE OSHAWA TIMES, Soturdoy, June 30, 1962 CHINA LUNG HA FU YUNG (Lebster Laced Omelet) % cup canned shredded lob- ster meat % cup bamboo shoots a cup water chestnuts cup celery tbsp. -- mushrooms * tsp. sal tsp. soabiea powder tsp. pepper eggs, well beaten '2 tbsp. peanut oil (or other) Cut bamboo shoots, water ehestnuts and celery into thin slivers. Mix with all other in- gredients except eggs. When ready to fry, heat oil or short- ening in skillet and add eggs to mixture. Blend well. Fry omelets; allow to brown slightly on both sides Bamboo. shoots and water chestnuts may be purchased at Chinese vegetable markets. You might substitute almost any diced, cooked vegetable or a quick-cooking raw one -- green peppers, perhaps. Tips for "tea" totalers: in China, tea is taken without lemon, sugar or cream, so that the true flavor is not hidden. Chrysanthemum blossoms or jasmin flowers are often added to the green leaf blends. HAM AND CHINESE-CABBAGE SOUP % pound slice of ham ' 6 cups cold water 1 teaspoon salt 1 Chinese cabbage about 1 Ib.) Remove rind and bone from ham; cut into %-inch cubes; place in a deep kettle with bone. Add water; sprinkle in salt; cover kettle. Place on high heat; bring to a rolling boil. Turn down heat; simmer about 20 minutes. While ham pieces are simmering, separate leaves of Chinese cabbage and wash. Lay leaf stalks together and thinly slice crosswise. Add greens to ham and broth. Heat to boiling; simmer about 10 minutes longer. Don't let the soup stand too long before serving as it will take on a bit- ter taste. Yield: 6 to 8 servings. COLOMBIA (Carne Claveteada) por Stuffed With Vegetables) pounds beef (chuck) sliced lengthwise quartered sliced carrots, onions, green pepper, lengthwise tablespoon vinegar 14% teaspoon salt ¥% cup water Professionally Cleaned "WASH and WEAR" Looks Better, Longer! ALDSWORTH CLEANERS 36 ATHOL ST. EAST PHONE 725-1812 Free Pickup and Delivery % teaspoon pepper (% tea- spoon if you like it hot) Herb bouquet 1 tablespoon corn meal to each cup of liquid Make incisions in the beef around the entire surface. In- sert a mixture of the vegetables into each cut. Place beef in a deep container. Mix 1 table- spoon vinegar and % cup water and pour over meat. Cover and let stand overnight in the refrig- erator. Place meat in a Dutch oven with lid or in a deep-well cooker; add two cups of water and cook ever low heat. Watch to see that water does not evap- orate, as meat must cook for two and three-quarter hours; then add salt and pepper, herbs to taste, and cook for 15 min- utes more. Remove roast from 4) pan and measure remaining li- quid. For each cup of liquid left in pan, put 1 tablespoon of corn meal into % cup of cold water and stir into a smooth paste. Add to meat liquid and cook for three minutes. Serve with meat. Yield:8 servings. COSTA RICA SOPA DE ALBONDIGAS (Costa Rican Meat Ball Soup) 1% pounds ground beef 2 eggs 2 onions, chopped fine ¥y teaspoon marjoram 1 teaspoon salt ¥Y teaspoon pepper Corn meal or flour 2 quarts beef broth seasonings together; form into small balls and roll in corn meal or flour. Heat broth te - boiling point and drop in meat balls. Reduce heat and simmer until meat balls are done. Yieldz Mix meat, eggs, onions and --8 servings. Pre-Cooked Chicken CAN BE SERVED HOT OR COLD To serve hot remove from bag and heat in 450 degree oven for 20 to 25 minutes. To serve cold just remove from bag. Wilh keep under normol refrigeration. PORT PERRY PACKERS LTD. PORT PERRY, ONTARIO 6M at Country View Brand... Available at Most of Your Favorite Food Stores STARR ... THE HOUSEWIFE'S BEST FRIEND YES MA'AM ce ee FIRST YOUR HUSBAND STARR Furniture & Appliances STARR ... THE HOUSEWIFE'S BEST FRIEND STARR... 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