i UW IN CHES CeO COUR MED

&

’

Wy

o &

24 - 1 inch cubes apple

24-1 inch chunks fresh or
frozen peaches

14 cup orange juice
14 cup lemon juice
14 cup granulated sugar

On wooden skewers alternate strawberries, apples and peaches.
Blend juices and sugar. Pour over kabobs and chill. Serve with
Sherry Sauce.

SHERRY SAUCE

1 cup commercial sour cream
3 tablespoons icing sugar
1 tablespoon sherry

. Combine sour cream, sugar and sherry.

CANADIAN PEAMEAL BACON WITH PEACH GLAZE

1 - 2 pound Canadian
Peameal Bacon

14, cup peach preserves

14, teaspoon hot prepared
mustard

14, teaspoon ground cloves

Place Peameal Bacon on rotisserie spit. Anchor with holding
forks. Tie roast with string at 2” intervals to curve it nicely.
Combine peach preserves, mustard and cloves. Rotisserate Peameal
rest . a 300°F. GAS oven, for one hour. Brush with glaze every

minutes.

SAUTEED KIDNEY WITH BACON

4 veal kidneys Salt
or Pepper
10 lamb kidneys 2 teaspoons grated onion

12 slices bacon 3%, cup water or stock
3 tablespoons sifted
all-purpose flour

To prepare veal kidney, remove outer skin. Cut in half, remove
White vein and fat. Cut kidney into sections or thin slices. To
prepare lamb kidney, remove outer skin and cut meat into slices.
Set Temperature Controlled Top Burner at 300°F. Cook bacon until
crisp. Move bacon to side of pan. Dip kidney slices in flour,
seasoned with salt and pepper. Sauté in bacon fat 5 minutes or

:
eo
NN

until golden brown. Add grated onion and water. Reduce tempera-
ture to 220°F. Simmer 5-10 minutes. Serve with crisp bacon on
toast.

ONTARIO SCRAMBLE

2 tablespoons butter 14, cup pipped tomato

6 eggs 1% cup cubed Canadian
¥Yz3 cup water cheddar cheese
Hpoweewhe : tenn ae
14, teaspoon pepper cnopped € pepp

1 tablespoon finel
1 teaspoon chopped cicoeed onion
parsley

Place butter in a 10” skillet. Set Temperature Controlled Top
Burner at 200°F. Blend eggs, water, salt and pepper. Pour into
skillet. Cook until partially set. Stir in parsley, tomatoes, cheddar
cheese, green pepper and onion. Cook until eggs are set.

PLUM COFFEE CAKE

2 cups sifted all purpose 14, cup milk, scalded
flour 1 egg, beaten

14 cup granulated sugar 114 cups Ontario plum

14, teaspoon salt jam

14 cup butter 4 - 6 tablespoons milk

2 packages active dry 114 - 2 cups sifted icing
yeast sugar

14, cup lukewarm water

Sift togther flour, sugar and salt. Cut in butter. Sprinkle yeast
over lukewarm water in a bowl and stir until dissolved. Blend in
scalded milk, beaten egg and flour mixture. Place in a greased
bowl. Cover. Place in Low Temperature GAS oven at 140°F. and
let rise for 25 minutes. Punch down dough. Turn onto a well
floured board and divide in half. Roll one half to a 16” x 12” rec-
tangle. Place on a greased 15” x 10” x 1” pan. Spread with plum
jam and turn in edges of dough. Roll other half of dough to cover
plum jam. Cover pan and return to Low Temperature GAS oven at
140°F. for 15 minutes. Bake in a 350°F. GAS oven 25 minutes. Turn
out of pan at once and cool. Combine milk with sifted icing sugar
to a thin spreading consistency. Spread on coffee cake.

@ *