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SPECIAL CENTENNIAL STEW 3 pounds stewing beef. cubed 1% cups sliced carrots 4 onions, quartered 1% teaspoons salt dash of pepper 2 cans (10 02. each) toma- to soup 1 can (10 02.) water 4 large raw potatoes. peeled and diced 1 bay leaf 1 teaspoon Worchestershire sauce 1 clove garlic, crushed 1 tablespoon prepared horseradish Combine all ingredients in a large casserole. Cover. Bake at 275 degrees for 5% hours. Makes 12 servings. ONE POT SUNDAY DINNER (This recipe halves easily and don’t leave out the horseradish â€" it's great)! Mrs. Glenna Taylor, 309 Cells Road, Richmond Hill. 3 to 4 pound brisket plate roast (unrolled) 4 or 5 medium size onions 4 or 5 potatoes 4 or 5 potatoes 6 to 8 carrots In a Dutch oven over high heat brown brisket well on all sides. Add enough water to cover the bottom of the pan and reduce heat to sim- mer. Add onions around roast and season to taste with salt. pepper. and cook for two hours, maintaining about one- quarter inch of water in pot. “Add quartered potatoes and carrots. Cook one hour more. DELICIOUS VEAL PARMIGIANA Preheat oven to 400 degrees. 1 pound veal cutlets 3 tablespoons butter 1 beaten egg ‘ré cup com flake crumbs 1A1 cup grated parmesan Remove roast and vege- tables to heated platter and make pan gravy with juices left in the Dutch oven. The roast should be carved across the grain to give nar- row strips of meat. Serves four to five generously. Mrs. D. Platt, 121 Rockport Crescent. Richmond Hill. BARBECU ED OVEN STEAK Trim fat from wild game steaks. Lay steaks on board. Sprinkle surface with salt, pepper and garlic powder. Pound meat with edge of saucer. Turn meat over and repeat. Let stand half an hour. Brown steak in a greased fry pan. Barbecue Sauce 1 can tomato soup 3/! cups water tablespoons brown sugar tablespoons vinegar clove crushed garlic large chopped onion cup chopped celery teaspoon dry mustard 2 teaspoons corn starch 12 teaspoon salt Combine ingredients. pour over browned steaks in a roaster. Bake in 350 deg. F. oven until done. Mrs. Kay Demianiuk, 369 Crosby Avenue, Richmond Hill. a H N pâ€"ap-Av-INM cheese 1k teaspoon oregano salt and pepper to taste V2 teaspoon sugar 1 8 ounce tomato sauce 2 or more slices of thin mozarella cheese Melt butter in oblong oven dish. Combine corn flake crumbs, parmesan cheese and salt and pepper. Cut veal into sewing pieces. Dip in egg. then crumbs. Place in dish and bake 20 minutes. Combine tomato sauce. or- egano. sugar and dash of salt. Heat until boiling, stirring frequently. Pour over meat and top with cheese. Return to oven until cheese melts. approximately three minutes. Mrs. Elizabeth Harris. 84 Apricot Street, Thomhill. Turn and bake 20 minutes longer or until tender. Meat Treats For Everyday Or Posh Bufféflfm PRIME MINISTER'S PIE Several years ago a friend gave Mrs. H. James Simms of Thornhill a recipe taken from a book of favorite recipes of famous people. The recipe had been submitted by Lester Pearson. and hence Mrs. Simms and the numerous people she has passed the recipe along to always refer to it as “The Prime Minister's Pie”. Since the recipe serves up to 14 people, Mrs. Simms usually makes several smaller pies and freezes them. ready for use at short notice. She buys the fresh unseasoned meat from her favorite butch- er at the York Farmers' Market on Yonge Street in Thornhill. 1% pounds lean minced pork lé pound minced beef 1 clove garlic crushed 1% teaspoon salt 1/2 teaspoon thyme 1 large cooked potato mashed Lé teaspoon sage J/é teaspoon dry mustard Ma teaspoon cloves 1 can consomme (undiluted) Mix all ingredients except the potato in a pan and bring to a boil. Simmer. uncovered. 30 minutes and add the mashed potato. Pastry: 4 cups sifted all purlose flour 1% teaspoons salt 1 cup lard 4 tablespoons hard butter 2 beaten eggs 2 tablespoons cold water Sift flour and salt into a bowl. Cut in lard until mix- ture resembles fine oatmeal. then cut in hard butter coarsely and stir in eggs and water mixed together, THE WORLD’S GREATEST BEEF STEW 1 12% M; 1A: 17/4 05°30'3wa a: 1 pounds stew beef cut in small pieces cup flour teaspoons Accent teaspoon salt teaspoon pepper cup margarine cups water beef bouillon cubes bay leaf whole whole cloves small onions peeled carrots cut in small pieces potatoes peeled and quartered package (10 ounces) frozen green peas Trim excess beef fat. Com- bine flour. Accent. salt and pepper. Add beef pieces, two or three at a time and coat with mixture. Shake off ex- cess flour. Hold leftover flour mixture. Melt margarine in Dutch oven over moderately high heat. Add beef and brown on all sides. Add water. bouillon cubes and bay leaf. Bring to boil. lower heat and simmer, cov- ered, for one and one-half hours. Remove bay leaf. Insert cloves into onions. Add vegetables to meat, leav- ing out peas. Cover and sim- mer until vegetables are done -â€" about 35 minutes. Add Blend reserved flour mix- ture with two tablespoons water and mix until smooth. Slowly stir flour mixture into hot liquid. Cook, stirring constantly until gravy is thickened. peas Simmer five minutes. Reâ€" move from heat and serve. Mrs. James Dauphinee. 110 Rockport Crescent, Richmond Hill. Chill dough for 30 minutes before rolling out. Line two nine-inch pans with pastry and add meat mixture. Dampen rims and roll out top crusts. Seal edges and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 25 to 30 minutes. Serves 12 to 14 Mrs. H. James Simms, 99 Elgin Street, Thornhil]. LEG OF LAMB AND SHEPPERD’S PIE Wipe the meat with a damp cloth. Do not remove the fell. Cut several gashes in the roast and insert sliv- ers of garlic. Rub the meat with ginger and season with salt and pepper if desired. Dredge with flour. For a dinner that is simple to prepare but elegant to serve we love a leg of lamb: 1 leg of lamb (5-7 pounds) 1 clove of garlic 1 teaspoon of ginger Roast fat side up. uncov- ered, at 300 degrees allow- ing 30 to 35 minutes per pound. Remove garlic be- fore serving. Lamb is delicious re- cooked and never dries out in the process. Our favourite Shepperd's Pie: Use the leftovers from the roast lamb. 3 cups of hot mashed potatoes 2 cups diced cooked lamb 11/2 cups of lamb gravy Arrange half the potatoes in a greased baking dish; add the lamb and gravy. Cover with remaining potatoes. Bake at about 350 degrees for 20 minutes. NOTE: The best lamb is fresh Canadian Lamb. Froz- en lamb should be com- pletely thawed before cook- ing. Never cook lamb over 350 degrees unless the fell (the transparent covering on lamb) is removed. Mrs. Noreen Stevens. For Sinclair Stevens. MP York Simcoe. Mix sugar, vinegar, corn starch and one-half cup water together and pour on ribs. Add SWeet peppers, diced pineapple and sweet pickles if desired. Cook until sauce becomes clear. Mrs. David McKay. 369 Blue Grass Boulevard, Richmond Hill. 214; pounds spare ribs (2" lengths) 2 cups water 4 tablespoons soy sauce’ 1 tablespoon salt 3 tablespoons brown sugar 3 tablespoons vinegar 3 tablespoons corn starch 9? cup water chopped sweet pepper (optional) diced pineapple (optional) chopped sweet pickles ioptional) Place cut ribs. water, soy sauce and salt in saucepan. Bring to rapid boil. Reduce heat and simmer 45 minutes. Remove lid and cook until water is evaporated. SWEET AND SOUR SPARE-RIBS POLYNESIAN PINEAPPLE SIZZLE'RS 1 pound pork sausage links 1 can (10 ounces) pineapple chunks green pepper stalks celery small onion cup brown sugar tablespoon cornstarch syrup drained from pineapple 1/4 cup vinegar 1 tablespoon soy sauce Drain pineapple chunks and reserve syrup. Place saus- ages in frypan and cook over low heat for 12 to 15 min- utes. turning often until browned. Pour off fat as it accumulates. Drain saus- ages on paper towelling. cover with foil to keep warm. HSHNS Mix brown sugar with cornstarch; combine with syrup drained from pineap- ple. vinegar and soy sauce. Add to mixture in frypan: cook and stir until clear and thickened. Add sausages. Serve 0n bed of rice. Serves four. Shirley Thomson. 311 Boisdale Avenue, Richmond Hill. To about one-quarter of fat drippings in frypan add green pepper cut in strips, celery finely sliced, onion sliced and cook until slightly translucent and lightly browned. Add pineapple chunks. MUSHROOM STUFFED PORK CHOPS 6 thick pork chops tin mushrooms onion minced clove garlic crushed cup bread crumbs tsp. each salt and pepper tablespoon butter cup stock or water with chicken bouillon cube 1a cup sour cream Split pork chops in half to the bone. Chop up stems of mushrooms, reserve caps. Saute onion, garlic, bread crumbs in two tablespoons butter, add stems, salt and pepper and cook for a few minutes. Spread mixture in middle of pork chops lhold closed with toothpicks). Salt and pepper outside of pork chops and sear quickly in hot fat. Place in casserole dish with stock and bake covered in a 350 degree oven for 1% hours until tender. \u A\>fif\7\‘h\v-l>-H 1/ 3 CENTENNIAL SPECIAL STEW 3 pound lamb or lean beef 2 large onions 1 head celery or celery heart 6 0r 7 carrots 6 or 7 potatoes turnip (optional) peas (optional) 2 large cans tomatoes 1 teaspoon curry 1A teaspoon cayenne l/é teaspoon thyme 1A1 teaspoon cinnamon 1/5 teaspoon allsplce ‘xfi teaspoon sage salt and pepper to taste parsley. fresh or dry 1 teaspoon mint Cut meat, onion and celery in pieces. Dice carrots, po- tatoes, tumlp. Brown meat and onions in butter or cooking oil. Add spices and vegetables, in- cluding tomatoes. If mix- add water ture seems dry, 9.. n nnnnnnnn DA:I 1“ nun.- Place on a platter and co- ver with mushroom caps which have been sauted for five minutes in the remai- ning two tablespoons of butter. Stir sour cream into juices in casserole and heat briefly Without boiling and then pour over the pork chops. Mrs. Myrna Morehouse 34 Avenue Road Thornhill SPICED BEEF ling spices 5 tablespoons white sugar 2 teaspoons saltpetre 3 teaspoons salt V4 teaspoon cinnamon 1/6 bottle meat tenderizer Cut brisket in two. Peel and cut garlic into slivers. Make slits in meat and insert gar- lic. Put the pickling spices be- tween layers of waxed ,paper or in a plastic bag and crush with a rolling pin, then sprinkle them over the meat. Cover the meat with the re- maining ingredients. Put the two pieces of bris- ket together with the spices in the centre and wrap well with heavy foil, sealing well. Place in a glass dish. Put in refrigerator and leave for 14 days, turning every three or four days. Lay meat on rack in roast~ ing pan and add one-quarter cup of water. Bake uncov- ered at 325 degrees for two hours. Add water when needed. Cover and cook two to three more hours. Mrs. Molly Waite, 235 Baythorn Drive, Thomhill. 6 pounds brisket 4 to 6 cloves garlic 5 tablespoons mixed pick- SOUPS â€" Meat and Vegetable Soups â€" BURGUNDY, SHERRY. Cream Soups â€" SHERRY. SAUTERNE. MEATS â€" Pot Roast â€"â€" BURGUNDY. Tongue â€"â€" BURGUNDY. Lamb Stew â€" SAUTERNE. Beef Stew â€" BURGUNDY. Liver â€" BURGUNDY. SAUTERNE. SEAFOOD - Lobster Newburg â€" DRY SHERRY. Baked. braised or poached Fish â€" CHABLIS or other WHITE WINE. VEGETABLES â€"â€" Creamed Spinach â€" SHERRY. Glazed Carrots â€" MUSCATEL. SHERRY. SAUCES â€" Cream Sauce â€" SHERRY, SAUTERNE. Cheese Sauce â€"â€" SHERRY. SAUTERNE. Tomato Sauce â€"â€" SHERRY 0R BURGUNDY. DESSERTS â€" Fruit Compote â€"â€" PORT. SHERRY, SAUTERNE, BURGUNDY. Puddings â€" SHERRY. Dessert Sauce â€" PORT or MUSCATEL. SERVING WINES T0 COMPLIMENT YOUR MEALS APPETIZER WINES â€" SHERRY, served at room temperature . . . VERMOUTH, chilled or “on the rocks” . . . serve with hors D’oeuvres. RED TABLE WINES â€" BURGUNDY. CLARET, CHIANTI, served at room temp- erature with beef. lamb, veal, cheeses and Italian dishes. WHITE TABLE WINES â€" SAUTERNE. CHABLIS, WHITE BORDEAUX. served well chilled with poultry. pork, veal, seafood and ham. ROSE WINES â€" Serve well chilled with any food. DESSERT WINES â€"â€" PORT. CREAM SHERRY. MUSCATEL. served at room 89A Yonge St. 5.. Richmond Hill, Ont. WINE IS TOO EXPENSIVE YOU SAY?? NOT WHEN YOU MAKE YOUR OWN!! Let us show you how you can have all these wines in your cellar for less than 50¢ a bottle. 89A Ynnze St. S.. 420 Yonge St. S.. 8844300 temperature or chilled with desserts. fruit and nuts APPETIZERSâ€"Cheese Spread or Cheese Balls â€" DRY SHERRY. Meatballs -â€" BURGUNDY, CLARET. SALADS â€" Crab Salad â€" SAUTERNE. Bleu Cheese Dressing â€" SAUTERNE. GUIDE TO WINES ' OPEN 10 am. to 6 pm. Tuesday to Saturday CENTENNIAL SPECIAL STEW 3 pound lamb or lean beef 2 large onions 1 head celery or celery heart 6 or 7 carrots 6 or 7 potatoes turnip (optional) Brown meat and onions in butter or cooking oil. Add spices and vegetables, in- cluding tomatoes. If mix- ture seems dry, add water as necessary. Boil slowly for two hours or until meat is tender. Taste from time to time and add more spices if nec- essary. Serve with .steamed rice. Put two cups of long grain rice in strainer and wash three times to get rid of starch. Drain and add two and one-quarter cups water and a little salt. Cover tightly and bring to a boil. Reduce heat and simmer for 20 minutes, keep- ing lid on while steaming. Serve. Mrs. Clara Klages, 446 South Taylor Mills Dr., Richmond Hill. Next day skim fat from top and add potatoes and carrots as desired. Cook about one hour. Mrs. David McKay, 369 Blue Grass Boulevard, Richmond Hill. OX TAIL STEW 1 large ox tail (about 2% pounds) flour 1 onion 2 tablespoons oil 1 teaspoon pepper 2 teaspoons salt 1 teaspoon sugar bayleaf ‘é cup chopped ‘green pepper 1/2 cup chopped celery small tin tomato sauce potatoes carrots Brown onion in oil and re- move. Dredge oxtail in flour and brown well. Add pepper, salt, sugar, bayleaf, green pepper, celery, tomato sauce. Barely cover with water and cook four hours. Set aside to cool. COOKING WITH WINE Bake in moderate oven (350 degrees) for 25 to 30 minutes. Mrs. M. Leeds. 10 King High Drive. Concord. SWEET AND SOUR PORK CHOPS Combine sugar, corn starch, vinegar. remaining soy sauce. Accent. Cook over medium heat, stirring until clear. Add green pepper, pineapple and juice. Cook 30 minutes. Add onions and pour mixture over ribs. 4 pounds loin pork 9% teaspoon salt 1%; teaspoon pepper Sauce: SWEET AND SOUR SPARE-RIBS 3 pounds spare-ribs 2 teaspoons soy sauce 2 tablespoons corn starch 1‘2 cup sugar U2 cup vinegar 1 tablespoon soy sauce V4 teaspoon Accent 1 chopped green pepper 1 can (20 ounces) pineapple chunks “a cup chopped onion Cut ribs into pieces. Trim off fat. Mix two teaspoons soy sauce with oil. Rub into ribs. Place on rack in shallow pan Broil till brown. Drain fat. Remove rack and leave ribs in pan. juice from 1 can pineapple 1/? cup water M1 cup vinegar V4 cup brown sugar 2 tablespoons lemon juice 2 tablespoons prepared mustard 2 tablespoons Worcester- shire sauce 1 teaspoon salt 14; teaspoon pepper 2 tablespoons cornstarch 2 cans sweet potatoes 2 sliced onions Brown the loin of pork, thin slices. Drain on paper and arrange in roaster. Season with salt and pepper. Cooking the Sauce Drain pineapple. To the juice add water, vinegar, brown sugar, lemon juice, mustard. Worcestershire sauce, salt and pepper. Moisten corn starch in a bit of cold water and then stir into pineapple juice mixture. Cook until it starts to thicken. Add to the meat. the sweet potatoes and onions. Sprinkle with salt and pepper and then pour in the sauce and cover, baking at 350 degrees for two hours. Uncover and bake uncovered for 15 mins. Mrs. Elsie Roman for: Mayor Anthony Roman, Town of Markham. 420 Yonge St. 8.. Aurora. Ont. 727-6760