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Cut the slices of ham in half and place 2 halves on each breast so that the ham does not overlap the chicken. Sprinkle each with a quarter of the first measure of cheese. add a few rosemary spikes and roll up tightly and neatly. secure with cocktail sticks. CHICKEN ROULADES Dip in or‘ brush each rou- lade with beaten egg. then coat in a mixture of bread- crumbs and cheese. Pat the coating on firmly and recoat a second time if wished. chicken breasts ounces Gruyere cheese. grated rosemary eggs, beaten slices of cooked ham ounces fresh white breadcrumbs ounces Gruyere cheese, grated 3 ounces butter 1 tablespoon corn oil Beat the chicken breasts un- til flattened. wt“ M ##N Melt butter with oil in a frying pan fry the roulades quickly until browned, then reduce the heat and cook slowly for about 15 minutes. Drain well and serve plain or with a sauce such as fresh tomato or Hollandaise. Serves four. Mrs. Ena M. Allan. 152 Libby Boulevard. Richmond Hill. 1/ cup chopped onion 1 tablespoon butter - 1 cup catsup V4 cup water 14: cup lemon juice 2 tablespoons brown sugar dash of pepper dash of cayenne pepper 3 tablespoons Worcester- shire sauce 1/2 tablespoon prepared mus- tard 1% cup chopped celery (op- tional) left-over turkey and stuff- ing. Cook onion in butter until golden. Add rest of ingred- ients except turkey and stuffing. Simmer sauce, cov- ered, for 15 minutes. In shallow casserole ar- range layer of turkey then layer of stuffing, then an- other lawer of turkey. Pour sauce over turkey in casser- ole. Preheat oven to 325 de- grees. Heat rest of butter and saute onions and mushrooms for five minutes. B l e n d two tablespoons flour, broth and milk. stirring constantly until smooth and slightly thick. Add sherry. Cover and bake in 350 degree oven for about 20 minutes. Mrs. D. Platt, 121 Rockport Crescent, Richmond Hill. Place noodles in bottom of large casserole. Coat washed chicken well with one-half cup flour, salt and pepper in bag. Pour sauce over chicken. Cover and bake one hour. Remove cover and bake half hour longer. Garnish with parsley. Mrs. Jean Logan. 426 Marybay Crescent, Richmond Hill. SMOTHERED CHICKEN coy-‘53 envelope chicken noodle soup mix cups boiling water pounds cut up chicken cup flour teaspoon salt teaspoon pepper cup butter cup minced onion can (10 ounces) mushroom pieces tablespoons flour cup milk tablespoons sherry parsley (optional) Stir soup mix into boiling water Simmer large seven in saucepan. minutes. Strain. Reserve broth. Heat half the butter in pan. Add chicken and brown. Ar- range chicken on noodles. TURKEY IN DIABLO SAUCE Make Mine Chicken SCALLOPED CORN 1 large can creamed style corn 1"2 can evaporated milk (or 1 small can) 21/.) cups rolled soda biscuits 2 eggs. separated salt and pepper butter or margarine Mix creamed corn, salt and p e p p e r. evaporated milk, rolled soda biscuits. Beat egg yolks till smooth. mix all to- gether. Whip egg whites but not stiff. cut into corn mixâ€" ture. Put dots of butter or margarine on top. Bake in 375 oven for one to one and a half hours. It is done when a knife comes out clean. Mrs. Rene Souffriau. 304 Bayview Plaza. Apartment 1, Richmond Hill. Described by the Rich- mond Hill woman who subâ€" mitted it as "An Engilsh classic. chicken oven-stea- med in cream with nutmeg for fragrance, curry for fla- vor. green onions or water- cress for texture. Can be served with rice and car- rots for color". 3 to 4 pounds chicken 1 teaspoon salt $4: teaspoon pepper V4 teaspoon nutmeg or mace 1 teaspoon curry powder 3 tablespoons butter or CHICHESTER CHICKEN LEMON CHICKEN sauce 6 to 10 green onions 1 bunch watercress (optional) Cut chicken into individual pieces. Blend together the salt. pepper. nutmeg and curry powder. Roll the chic- ken in this mixture until each piece is well coated. BAKED SPAGHETTI SQUASH 2 spaghetti squash halved and seeded Fill centres with the follow- mg: [cabalâ€"33$ 1/2 1/2 pound chuck beef or round steak dried bread crumb cup milk egg tablespoons ketchup tablespoons chopped onion teaspoon Worcestershire sauce teaspoon salt teaspoon parsley flakes teaspoon freshly ground Heat the butter or marga- rine in frying pan. then brown each piece of chicken until golden all around and place in an elegant baking dish. Pepper Place in covered casserole and bake in 350 deg. F. oven. Teresa Flood, 421 Centre St. 13.. Richmond Hill. While the chicken is coo- king, clean the green onions, leaving as much as possible. Cut each one into long thin shreds, starting in the midd- le of the white part up to the end of the green part. Place next to each other on a flat plate and cover with ice cubes. Put in refri- gerator. They will become crisp and the stems take ve- ry interesting shapes. Stir together the cream and Worcestershire sauce. Add to fat remaining in frying pan. Stir to clear up pan and pour over the chic- ken. Cover and bake at 350 degrees for one hour or un- til the chicken is tender and the cream is reduced to a thick yellowish color. When ready to serve. set the cold green onions on top of the hot chicken and surround with a crown of watercress. Serves six to eight. Mrs. N. Brown, 121 Cascade Circle, Richmond Hill. margarine 2 cups rich or light cream 1 teaspoon Worcestershire . . VEGETABLES . . H H 1 1/2 tablespoons salad oil cut up chicken (2 to 3 pounds) can (20 ounces) tomato juice .cup lemon juice tablespoon sugar medium onions sliced tablespoons Worcester- shire sauce tablespoon prepared mustard tablespoon salt pepper to taste Brown chicken in oil. Place face down in casserole. Pour over liquid and cook in med- ium oven (350) until tender, basting often. Davd Stewart, 84 Lawrence Avenue, Richmond Hill. Slowly frypan cooked Serve with it, a platter of thickly sliced Richmond Hill garden tomatoes and crisp lettuce. Teresa Flood. 421 Centre St. 13.. Richmond Hill. Slowly simmer in covered frypan 2 tablespoons cooking oil: 1 green pepper sliced 2 medium onions sliced Add: 1 cup mayonnaise 1/2 cup plain yogurt 2 teaspoons minced parsley 11/2 teaspoons minced dill w teaspoon curry powder 1 teaspoon honey 1 teaspoon soy sauce Blend ingredients thoroughly. Wonderful on fish, also on cooked vegetables. There is no need to heat the sauce to serve on vegetables. L. G. Putnam, 418 East Keith Road, North Vancouver. British Columbia. Sauces. Relishes: Use canned soups, mayonnaise. sweet pickle relish, hot mustard sauce. Cook vegetables in a chicken or beef broth. MARROW MEDLEY CURRIED YOGURT SAUCE 1 MANDARIN CHICKEN BREASTS chicken bouillon cubes cups water tablespoon minced onion tablespoons lemon juice bay leaf tablespoon cornstarch can Mandarin oranges cup seedless grapes Remove bones from chic- ken breasts. Mix flour, pap- rika and salt in pie plate. Dip chicken in flour. Melt two tablespoons butter in deep pot and brown chicken slowly. ._. {J bâ€"Ibâ€"‘Hbâ€"INbâ€"ISN Stir in chicken bouillon dissolved in water, add on- ion, lemon‘ juice and bay leaf. Heat to boiling. Cover and simmer 25 minutes. Re- move bay leaf. Mix cornstarch with a little cold water to make a paste Add slowly to gravy, stirring constantly for about three minutes. Stir in grapes and oranges and heat until bubbly. Serve over rice. ‘ Prepare the rice as direct- ed on package. adding 1 ta- blespoon parsley, 14 tea- spoon rosemary and 14 tea- spoon basil to boiling water. Serves six. Mrs. Marsha Plewes, RR 2, Gormley.’ 6 chicken breasts 1/4 cup flour lé teaspoon paprika W teaspoon salt medium sized vegetable marrow that has been halved. seeded and sliced cups sliced boiled potatoes to 2 cups cooked green beans (fresh are best) salt and pepper to taste dash of cayenne simmer in covered until marrow is just TROUT MEUNIERE Heat oil in heavy skillet and browu slowly on both sides to golden color. Serve with hot tomato sauce. L. G, Putnam, 418 East Keith Road, North Vancouver, British Columbia. NORWEGIAN FISH PIE 1 can tomato soupâ€"stir While above is simmering put about 2 pounds of fish in a baking dish dotted with but- ter, season to your liking with lemon, salt and pepper. etc. When vegetables are done pour over fish and cook at 400 degrees for one hour. Serve with baked potatoes. For dessert have baked apples â€" can all be done in oven at same time. Mrs. William Lazenlby, 24 Knollside Drive, Richmond Hill. 8 small fresh or frozen trout, each about 6 to 8 inches long 1/5 cup milk flour salt pure vegetable oil or clari- fied butter V2 cup butter or margarine few drops lemon juice pepper parsley, finely chopped 8 thin lemon slices 1 pint thick white sauce (about 2%” deep) 2 eggs pound white fish smoked fish pepper and salt to taste parsley (optional) grated cheese (optional) Make sauce. Add yolk of eggs well beaten and cook thor- oughly. H If trout are fresh. clean them. Remove fins and tails but leave heads on. Thaw frozen trout. Put milk in shallow dish; put flour and salt in a second dish. Dip fish in milk, roll in flour; shake off excess flour. Into a large heavy skillet put enough oil or clarified butter to cover bottom. It should be about one-quarter inch deep. Heat until very hot â€" it must be hot to keep fish from sticking. 1 pound tin pink salmon 2 eggs slightly beaten 1 cup leftover mashed potatoes 2 tablespoons wheat germ dash of cayenne 1 tablespoon lemon juice 1/4 cup cooking oil 1 teaspoon grated onion sesame seeds Mash salmon, including bones and skin. Stir in eggs and potatoes. Blend thoroughly. Add seasonings, onion and lemon juice and mix well. Shape into patties one-half inch thick and coat with sesa- me seeds. 2 carrots 1 green pepper 1 onion Chop and simmer in butter about 20 minutes covered. Add: Saute fish 12 to 15 min- utes or until golden on both sides. Remove to platter; keep warm. Pour off oil from skillet. Add butter or margarine; cook until light- ly browned. Add lemon juice, pour over trout. Sprin- kle with salt, pepper, and chopped parsley. Place a lemon slice on each trout. Garnish with parsley. Makes 8 servings. Mrs. Genevieve Chornenvki, King. SALMON PATTIES BAKED FISH Wash and dry fish, cut in serving size pieces. Add to sauce and beat it in with a wooden spoon. Pour into greased baking dish or cas- serole. Beat egg whites until stiff and fold into fish mix- ture. Cook in moderate oven (350 degrees) until set. A little chopped parsley or grated cheese may be added to the sauce or sprinkled over casserole if desired. Mrs. Alex Knight, King City. tablespoons flour tablespoons butter cup milk cup medium cheddar cheese grated 1 tablespoon Worcestershire sauce salt and pepper to taste 2 cans shrimp can mushrooms drained Mozarella cheese brandy 8 scallop shells Melt butter, add flour and blend. Add milk and cook over medium heat until thick- ened. Add Worcestershire sauce and cheddar cheese. Stir until cheese is melted. Season to taste. §HNN l pâ€"A Cover with sauce and top each with slice of Mozarella. Bake in oven at 400 degrees until cheese is meltedâ€"about 20 minutes. Serves eight. Mrs. Molly Waite, 235 Baythorn Drive, Thornhill. Cover each scallop shell with shrimp and mushrooms. Po‘ur one teaspoon of brandy over each shell. SHRIMP A LA DINO BARBECUED FISH 3 to 4 pounds salmon or trout 1 lemon 4 teaspoons butter or margarine 1 teaspoon cooking sherry 1 large onion 1 cucumber Clean fish; melt butter, add lemon juice, cooking sherry, and brush the inside of the fish with this mixture. Places slices of onion and cucumber on top of fish. Place the fish between two cake racks and tie corners of racks. then cook fish over barbecue for 15 to 20 minutes, turning once or twice. Re- move onions. cucumbers. Fish will be pink, tasty and flakie. The perm basic for natural hair fashions now at Bruno of Italy -u.., ... v.‘.. u. Avv uuDAVVV Jntil cheese is meltedâ€"about in and keep hm in Oven 20 minutes. Serves eight. Eigeiasgart: Sigfiterfggvmgs Vlrs. Molly Waite, ' . . ' 235 Baythorn Drive, 21h Klmgilhm Trall' Fhornhill. T 0m ‘ - PERFECT TOUCH The contributor of this recipe informs us that they still own their home in Rich- mond Hill and are planning to return to it in the near future. Mrs. Nancy Northop, 3366 Viewmount Drive, Port Moody, British Columbia. It's almost like giving your hair back its youth. Can you imagine saying that about a perm? We can, because we’ve seen it work at Bruno's ‘Perfect Touch' is the new European controlled- action perm â€" a cold wave that actually babies your hair. Takes it carefully (and you comfortably) through a conditioning process that leaves no frizzy ends, no kinks. So even if your hair is very fine or has become limp and- damaged, it can enjoy full body and subtle curl. Add to that a lustrous sheen and you have the elements of today’s carefree. youthful hair fashion. You know -â€" that ‘been to the hairdresser? no, not me’ look. Enjoy it Bruno's Beauty Salon. Short hair Long hair 263 Baythom Dr. (East of Yonge St.) BRUNO of ITALY 30.00 25.00 THORNHILL 889-8154 HAIR STYLISTS SWEET AND SOUR SHRIMP 1 package (14 ounce) frozen shrimp cloves garlic chopped cup chopped green onions cup chopped celery tablespoons butter tablespoons cornstarch cup water 2/3 cup red currant jelly 1/3 cup vinegar 1/4 teaspoon salt 1 green pepper thinly sliced 1 can mushroom 4 cups cooked rice To prepare this gourmet cas- serole. prepare shrimp ac- cording to package directions. Saute garlic, onions and celâ€" ery in butter until tender. bâ€"‘NNDâ€"‘HN CREAMED SEAFOOD b-INNHJI N » tablespoons butter cup dry white wine pounds cooked shrimp cups cooked lobster can (8 ounce size) sliced mushrooms cup milk cans (10% ounce size) cream of mushroom soup salt and pepper to taste flour to thicken 1/2 cup sherry Melt butter in large sauce- pan. Add wine. shrimp, 10b- ster meat. mushrooms, milk and soup, Simmer ten mins. Add salt and pepper to taste and thicken with flour if necessary. Mix two table- spcons flour with water to make smooth. thin paste, and add gradually to hot mixture, stirring constantly, until de- sired thickness is achieved. Blend cornstarch with wa- ter and add to mixture along with red currant jelly, vine- gar, salt and green pepper. Simmer for ten minutes. Add mushrooms and shrimp. Simmer two minutes. Serve over rice, or mix rice Add sherry and heat until bubbly. Pour into chafing dish and keep warm to serve. Makes eight to ten servings. Mrs. W. S. G. Phillips. 345 Sugar Maple Lane. Richmond Hill. Cookbook "73â€"5