The San Bernardino County Sun from San Bernardino, California • Page 61

THE SUN C-3 A (SllesfiBTi of venders' Shrisfmas redpes 000 Thvri Dm. 11, 1980 reduce heat to 350 degrees and bake an additional 15 minutes, or until thoroughly heated. Serve with tomato catsup or pickled beets. Baked tourtieres may be frozen and reheated before serving. Li) mixture into a 9-by-13 casserole dish.

Arrange asparagus spears evenly on top in a single layer. Spoon remaining ham mixture on top. Sprinkle remaining cheese over the top. Cover with foil and bake at 375 degrees for 30 minutes. Uncover and bake 10 minutes more.

Serves 8-10. SWEET AND SOUR RED CABBAGE Kai Marshall, San Bernardino 24 pounds red cabbage 2 tablespoons fat Vi teaspoon salt teaspoon pepper 4 cloves Vz teaspoon allspice Vz cup sugar 3 tart apples Vz cup vinegar water to cover all ingredients Cook all ingredients (except apples) for 5 minutes. Add pared and sliced apples to cabbage mixture, cook for 30 minutes. Caraway seeds may be added. Red food coloring may be added to enhance color.

TOURTIERE (Meat Pie) Grace M. DeLong, Highland "One of my longtime favorite recipes, strictly Canadian (my native country) and always served during the Christmas and New Years holidays." Preheat oven to 425 degrees. In a saucepan, combine the following: 1 Vz pounds ground pork 1 cup finely chopped onion Vz cup water 1 bay leaf 1 teaspoon salt Vz teaspoon thyme V4 teaspoon ground cloves teaspoon pepper Bring to boil and cook, stirring constantly, until meat loses red color. Cover, reduce heat and simmer for 45 minutes or until very tender. Remove bay leaf.

Make pastry for two-crust pie. Roll out half the pastry and line a 9-inch pie plate. Fill with meat mixture and cover with top crust made from remaining pastry. Seal and flute edges. Slash top.

Bake for 15 minutes or until golden. Then Side dishes CARROT CUSTARD Terri Kley, Yucaipa 3 cups shredded carrots 2 cups cooked rice 2 cups shredded cheddar 2 tablespoons grated onion 1 teaspoon season salt IVz cup milk 2 eggs beaten Mix all together except Vx cup cheese. Place in buttered 8-inch baking pan and top with remaining cheese. Bake in 325-degree oven 30 minutes or until a knife inserted in the middle comes out clean. Serves eight.

RHUBARB CONSERVE Michele Martindill, San Bernardino 2Vz pounds rhubarb, diced 2Vk pounds sugar 24 whole oranges 1-2 whole lemons 2 cups each seedless raisins and chopped dates 2 cups chopped walnuts Let rhubarb and sugar blend overnight. Slice and dice citrus. Put everything except walnuts into saucepan and bring to a boil. Stir occasionally and simmer until thick. Add walnuts 5 minutes before removing from heat.

Prepare 5 pint-size canning jars and pack to within Vi-inch from top. Process 10 minutes. Excellent served on toast, with meats, or as a filling. MARINATED CARROTS Mrs. James Barnes, Alexandria, Va.

2 pounds carrots, scraped, washed and sliced 1 large onion, chopped (Continued on C-4) i 1 riffling Mtnimrff (Continued from C-ll juice from red beans, tomato sauce, and spices. Heat to boiling, then simmer, covered, for 20-25 minutes. In the meantime, cook noodles according to package directions until barely tender. Add noodles, olives and beans to meat mixture. Mix carefully.

Pour into buttered 3-quart casserole. Grate cheese liberally over top. Bake covered at 325 degrees for 45 minutes or until bubbly. Serve with green salad and garlic bread. This casserole is even better the second day, and can be frozen and reheated later.

SPANAKOPITA (Greek spinach entree) Janice Teter, San Bernardino 2 cups crumbled feta cheese 1 cup chopped onion 2 to 3 cloves garlic, minced 1 cup sliced mushrooms 2 cups (1 lb.) cottage cheese or pot cheese 2 lbs. fresh spinach lb. melted butter 5 eggs 3 tablespoons butter 1-2 teaspoons basil one ib. package filo dough salt, pepper to taste Filling: Clean, stem, chop the spinach. Salt it lightly and cook, adding no water, for 5 minutes.

Cook onions, garlic, mushrooms in butter. When soft, combine with remaining ingredients (except filo dough) and spinach. To assemble: Spread melted butter on a 9-by-13 baking pan. Let edges of dough climb sides and brush generously with butter. Keep layers of dough coming, one on top of another, brushing each with butter.

When you have a pile of 8 leaves, spread half of the filling on top of it. Continue with another stack of 8 or so leaves. Do not skimp on butter. Then apply remaining filling, spreading it to edges. Fold excess filo down along the edges, making tidy corners.

Pile as many more layers of filo and butter as baking pan will accomodate. Butter top leaf. Bake uncovered at 375 degrees for about 45 minutes, until golden. Makes 8 generous servings. Chilled leftovers can be sliced and served as hors d'oeuvres.

EGGPLANT PARMIGIANA W.T.L., Rialto 1 large eggplant Vz pound mozzarella cheese 1 pint pasta sauce (Ragu or similar) cup grated parmesan cheese Slice eggplant into -inch thick slices. Slice mozzarella cheese into -inch thick slices. Place in a pyrex dish; alternate layers of eggplant slices and mozzarella slices, with the tomato sauce added so that the sauce is under and around the eggplant and cheese. Top with the parmesan cheese. Bake 35-40 minutes at 350 degrees.

Serves 4-6, more if used as side dish. For added zest, fry four Itlian sausages till brown (about 20 minutes), then add to the dish 10-15 minutes before serving. PARTY POTATOES Karen Beaupre, Calimesa IV2 24-oz. bags O'Brien frozen potatoes Vz cup butter 2 cans cream of chicken soup 2 cups sour cream cup green onions, chopped 2 cups grated cheddar cheese. Heat butter and soup.

Blend in sour cream. Add onions and Cheddar cheese. Mix all this with Staff photo by trie lalng Janice Teter, of San Bernardino, with her Spanakopita the grated potatoes. Put in buttered casserole dish. Dot with 3 tablespoons butter.

Sprinkle with crushed corn flakes. Bake for 45 minutes at 350 degrees. ASPARAGUS-HAM CASSEROLE Susan Roecker, Redlands "This recipe is excellent for a buffet supper. It can be prepared early and heated just before serving." 2 cups cooked ham, cubed 2 cups cooked rice 1 cup grated cheddar cheese 1 cup mushroom soup, undiluted 3 tablespoons grated onion 1 heaping cup sour cream 1 can asparagus spears Combine the ham, rice, soup, onion, sour cream, and half the cheese. Put half of this i to Af 1 Sri aittrf I by Walter Carpels 1 LnjiLiill 2 Average Living Room Hall Carpet- rnrvpA ffVf fi Xfl 0Nl fhJ I FromOnlyl ChU LSiUk--- Average Bath (6X6) Fully installed 8 2 -1' --amwSsip Iff 1 with new No Wax Vinyl.

(Price in- 5(0? C95 I 1 frSMiW- jp I fiZES!" prep) MS) 1 5 ii iir 1 From Only.M.MM.M..N.........M.mMmM zyZS ip Average Kitchen (9X12) Fully in- aaap 1 SksmMAm- stalled with No Wax Vinyl. (Price fmf 5 1 1 MskW I includes average floor prep) SXSl 1 BWll From Only. jf? jII vl: I Other Specials Available in Carpeting Vinyl I nf rlp I Drapes Mini Blinds Woven Woods 1 1 ''ISm Rg Hair Styling for Men and Women Proudly Introduces YOLANDA PEAK Manicurist Manicures Pedicures Special tffUr Reg. $40. NOW 1 ONLY WITH THIS COUPON THRU DEC.

31, 1980 OPEN 7 DAYS EVENING APTS. WELCOME WM C3 litl msssa u-ii uutNStNU3arji'1 UMiSMBimt gMRMMSWUFZ itti REDLANDS MALL 793-0517 IN CALIFORNIA CHRISTMAS Features Balanced Wave Cooking System Defrost cycle lets you defrost frozen foods in minutes Automatic MEALTIMER control for up to 30 minutes of continuous cooking or defrosting Automatic shut-off and end-of-cooking signal Whirlpool Micro Menus Cookbook included with purchase. Model RJM 7100 REG. 349.95 of PASTEL STRIPES FOR HOLIDAY NITES SMI SW788 HO- STARTINO DECEMBER 15th 1 1 VVV" Extended Christmas 1 Jf J'' i' Shopping Hours: Mon. thruThurs.

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Program ends Dec. 31, 1980. 7 REG-O00 575 W. BcseSin Between Sis. SScn Bernardino Sales Service ooo tioo i i iV i J- rk i 689 WEST 2ND ST.

SAN BERNARDINO 2318 No. STERLING SAN BERNARDINO (MERVYN'S SHOffINC CENTER) TV APPLIANCES KITCHENS OPEM SUNDAY 11-5 Making People Happy 38 Years TILL CKZISTLl AS (CEMCO SHOPTINC CENTER) ACROSS FROM CtNTKAl 1 1 au 883-3081 884-2929 Mon. Fri. 8:30 to 8:30 nC! i ran i Sot. 8:30 to 5:30 EASY CHRISTMAS RETURNS.

EXCHANGES OR CASH REFUNDS. WASTER CHARGE AMD VISA A 4, 1.