Recipes which are atirac- tive and delicious, as well as being good for you, are hard to find these days. When a recipe with these qualifica- tions does come aleng, and is economical to prepare as well, you'll use it again and again fer special occasions and family fare alike.

One such recipe is Meaty Spanish Rice Pie -- an easy to prepare one-dish meal that sizzles with appetite appeal. The flavorful ‘‘crust’” on this dish is made with ground beef, milk and onion. Corn Flakes cereal crumbs added to the beef mixture add extra flavor and nutrients, as well as hold the meat mixture together during baking. The filling is a combination of cooked rice, green peppers, chili powder and _ other seasonings. For extra good- ness, shredded Cheddar

The winner of our recipe contest this week is Mrs. Mavis Holgate of North

Vancouver with her recipe.

for ‘‘Never Fail Fudge’ Mrs. Holgate wins a voucher for $10 worth of meat of her choice from the TOWN BUTCHER LTD., Lynn Val- ley Rd., North Vanccuver.

You could be our next’

winner. Send your favorite recipe, along with your name and telephone number to the North Shore News, #202 - 1139 Lonsdale Ave., North Vancouver, V7M 2H4.

NEVER FAIL FUDGE 2 cups white sugar 2 cups dark brown sugar 1 cup evaporated milk 1 cup butter “y cup cocoa

Place above ingredients in large pan. Bring to boil and cook over medium heat for 10 minutes. Take off stove and add 2 cups sifted flour and 1 tsp. vanilla,

Beat until smooth. Pour into 2 well greased pie plates. When partially set cut into squares. Coconut or

‘ahead and_ frozen,

pa

, 1977 - Nortii: “Shore News

cheese is sprinkled on top during the last few minutes

of baking.

For a well-balanced din- ner, the Kellogg: Nutrition Council suggests serving wedges of this spicy main dish with a tossed green salad, a hot cooked vegetable and whole wheat bread or rolls. The dish can be made witich makes it ideal for the homemaker in a hurry!

MEATY SPANISH RICE PIE

173 cups tomato sauce (15 oz. can)

1 cup water

‘A cup uncooked regular rice

1’% teaspoons salt

1% cups Kellogg’s Corn

Flakes cereal 2 cup milk 4 chopped onion 1 Ib. lean ground beef 2 tablespoons finely chopped

green pepper

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Ys teaspoon chili powder —__IRNHNNNITENTVEUUVEUNINNNN1521111

1/8 teaspoon pepper 1 teaspoon sugar

% cup shredded Cheddar cheese

1. Bring tomato sauce and

+ a hail Rte fa wi water to ce MWAhe areas aa rice

and % teaspoon of the salt. ‘Cover tightly and cook 15 minutes over low heat. Remove immediately.

OPEN SATURDAY OPEN MONDAY: 9-9

2. While rice is cooking, measure Corn Flakes cereal. Crush to % cup. In large mixing bowl, combine crush- ed cereal, milk, onion and. the remaining 1 teaspoon salt. Add ground beef. Mix only until combined. Press mixture evenly around sides and in bottom of 9-inch pan to form meat pie shell. Set aside.

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3. Stir green pepper, chili powder, pepper and sugar into rice mixture. Spoon into meat shell,

spreading even-

4. Bake in oven at 350°F. about. 30 minutes or until meat pulls away from sides of pan. Remove from oven. Sprinkle with cheese. Rettrn

to oven and bake about 3 minutes longer or until cheese melts. Cut into

wedges to serve.

Yield: 6 servings.

_ DINNER ~ 4-10:30 p.m. LUNCH Mon. -Sat. 11-4 p.m. - Mon.-Fri.

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chopped walnuis may be added.

AMERICAN EXPRESS

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