The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

page 16 Cookery CANDLELIGHT DINNER FOR FOUR VEGETABLE SPEARS WITH CRAB DIP 1 Large green pepper 1 Cup sour cream 1 Can, 7% oz, or 1 pkg. frozen crab meat thawed i Tsp. salt Tap. garlic powder Grated lemon peel from i lemon Celery, carrot, cucumber sticks 1. Cut thin slice from stem end of pepper. Remove seeds and membranes. Set aside. 2. Place sour cream, crabmeat, salt, garlic powder and lemon peel in blender. Buzz on medium-high speed until smooth, about LS seconds. Pour dip into prepared green pepper. (Note: Carefully pick over crab- meat, removing cartilage.) 3. Place the filled pepper on a platter. Arrange vegetable spears around the dip. Serves four. ROCK CORNISH HENS WITH FRUIT SAUCE Allow 1 Cornish Hen, about 1 lb. each, per serving 1 TblSp. onion salt i Tsp. pepper 5 Cup butter, melted 2 Tblsp. wine vinegar or lemon juice 1 Tblsp. cornstarch Dash salt 1 Can, 11 oz, mandarin oranges, drained (reserve syrup) 1 Can, 10 oz, pitted bing cherries, drained (reserve syrup) 2 Tblsp. brandy l. Thaw hens. Rinse under cold water. Dry thoroughly with paper towels. new owneo BY CV a CAROLme HAS BEEN CHANGED TO PHNY 15 DOUG MOULTON PRESIDENT. 2. Combine onion salt and pepper. Rub cavities of hens with seasonings. Place hens, breast side up, on rack in open shallow roasting pan. Brush each with melted butter. Roast 5o â€" 60 minutes at 400°, basting hens occasionally. 3. Blend vinegar, cornstarch and salt in a small saucepan. Measure reserved syrups, adding water if necessary to make 1 cup. Stir syrup into cornstarch. Cook, stirring constantly until mixture comes to a boil and thickens. Cook 1 minute longer. ‘ h. Stir fruits into sauce and heat through. Pour sauce into chafing dish over low flame. Warm the brandy, pour over the sauce and ignite. Serve the sauce with hens. TEL: p» on E .387 - 5| 5‘:- , HOME 587,5819 Fuu. LINE OF HARDWAQE' MEEDS o O CIIF’TEE o IU‘I'CHEN AOQUAN ces - OVERLOOKING ELGIN â€" jARDmE ANNOUNCEMENT EFFECTIVE APRIL 1. 1979 THE NAME SUPER MOTOR SALES LIMITED ALSO TRY US FOR QUALITY BODY REPAIRS AND PAINTING. ELGINVIEW MOTORS LTD. 359â€"5230 TRY US FOR AN OUTSTANDING SELECTION AND GREAT VALUES IN BOTH NEW AND USED CARS AND TRUCKS. POTS de CREME 1 Bar, A oz, semi-sweet cooking chocolate 2 Tblsp. sugar i Cup cream 2 Egg yolks, slightly beaten 5 Tsp. vanilla 1. Heat chocolate, sugar and cream over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. 2. Remove from heat. Gradually beat into egg yolks. Stir in vanilla. Pour into pots de creme cups, demi-tasse cups or other small individual serving dishes. Chill thoroughly. If desired, garnish with whipped cream. Serves h. LAWNMCDVERS (LAwsov) a GARDEN Tm.an PANASONIC 1V: 0 BOAT 2 Mor R - r o FARM SUPPUES o o SALESe RENTAL: o LAWN <L GAKDEN SUPPLIES a 0 SVOEWOR QUAUTY PAINTS & PAIN-r Accessoanes 0 ° FKDVVIEFL ‘T?5<DL£§ o O O oCHAIN SAWS o o PLUMBING SuPpuss o CLOTHING ° tlsumc ‘CAGKLE o WALLPAPEQo \A/z>iiÂ¥1, 13‘3‘7115 a: WWW we’ve madame ear 0? m. gees? ewe owe W reameer éAItell?!FIxefifrfisyazimmmrnmmwsmmwemarxnsxbaseman»a»:manmxzxxa;4JJJJamasstixrrjnannjgsjmupuwgaussgjs - 4â€"»...3 i 4......