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The Huron Expositor, 1971-12-09, Page 12• Turkey - After The Christmas Dinner Mustero 'FTcciGo s r4s 9 BALL-MACAULAY BUILDING SUPPLIES CLINTON — 482'4514 SEAFORTH — 527-0910 HENSALL -7 2a1-2711 We want to thank you for your patronage during the year and to remind you that our fiscaliyear ends DECEMBER 31st and we would appreciate receiving payment of all outstanding accounts prior to` that time. ACCOUNTS MAY BE PAID AT ANY OF OUR THREE OFFICES CHRISTMAS /4,, OUTDOOR fl Residential Lighting The Seaforth Public Utility • Commission .offers three prizes FOR THE BEST DECORATED HOME - Judging will be carried out by the Seaforth , Chamber of Commerce and will be based on originality of design. • Competition will be limited to homes located in Seaforth. Judging will commence on December 20th and be CQR1- pleted by .11 p.m. , December, /// 22nd. /// , ///ai .OXFAM a baby food? Not exactly. but OXFAM- sponsored Nutrition Programs are feeding starving children and teaching their Mothers abotit nutrition and hygiene so their little •enes won't die. OXFAM 174 11170PIJAMONAL OEVEtOPMENr AMPLE 97 Egllnton Ave., east Toronto 318, Ontario Suggest Color In Christmas Salads al Salads are part of good eat- ing .habits all year round. They can also be used to emphasize the traditions of the Holiday Season either as an accompani- ment to the meal or as a color- ful table center-piece. In keeping with this idea the home economists at Canada Agri- culture, Ottawa have prepared and tested two new. recipes - Cranberry Apple Salad and Tomato Cheese ring. These attractive salads provide Some of the color and 'flavor desired in the holiday menu and ean be made ahead of time." Tomato t\n Cheese Ring may be Se Ved on a buffet with cold cuts nd the Apple Cranberry mold ca. glisten and shine along with the turkey on Christmas day. CRANBERRY A1?P1E SALAD 1 envelope unflavored gelatin 2 cups apple juice 1 1/2 cups cranberries 3/4 cup sugar Dash salt Soak gelatin in 1/4 cup apple juice for 5 minutes. Combine remaining juice, cranberries, sugar and salt and cook until skins begin to pop. Add soaked gelatin and stir until dissolved. Pour into a 4-cup mold and chill until firm (about 3 hours). Un- mold and serve. 6 servings. Cranberry Crunch Salad - Make as Cranberry Apple Salad but fold in 1/4 cup chopped celery and 1/4 cup chopped walnuts when mixture begins to set. Chill until firm (about 3 hours). After the hUstle and bustle of preparing and serving the Christmas dinner, you don't usually want to think about the leftovers. But with a little:plan- ning ahead, any extra turkey can be fitted into future meals in different ways. The family probably won't even notice that it's the same Christmas turkey. First thing to do after the Christmas meal is over, is to remove the stuffing from the turkey. Package• it in foil or plastic and it can, be kept in the refrigerator up to three days or in the freezer up to a month. You can save room in the refrigerator if you remove the meat from the turkey "carcass before storing it. If you plari to use the meat within three to four days, cover it loosely and refrigerate it. Otherwise, the turkey can be sliCed or chop- ped and wrapped well in foil or plastiC and frozen.. Plain tur- key slices or pieces can be kept one" month in the freezer with- out losing flavor or drying out. If you cover the meat with broth or a sauce, or add the meat to a casserole, it can be stored one to two months in the freezer. Home 'economists suggest one especially delicious way of using leftover turkey. The Turkey Cheese is the answer to holi- day entertaining. At Christmas, too many nuts and goodies simply "go to waist". A cheese tray with fruits, crisp crackers, and rye breads is a welcome change from the empty calories in nibblers and sweets. Cheese and wine' are all-titre favorites. A wide variety of cheese is now made in Ontario, but Cheddar still tops the list in popularity. Food specialists of the Ontario Feod Council, Ontario Department of Agricul- Crepes recipe uses two cups of finely diced cooked turkey in the cheese sauce which fills each small crepe or thin pancake. s, TURKEY CREPES Crepe Batter 2/3 cup flour 1/4 teaspcion salt 1 tablespoon sugar 4 beaten eggs 1 1/2 cup milk. 2 tablespoons melted butter Sift dry ingrediertts. com- bine eggs with milk and grad- ually beat into dry ingredients until batter is smooth. Stir in butter. Chill batter 2 hours. Brush a small heavy frying pan with butter and heat until a drop 'of water "sizzles". Pour a small amount of batter (2 to 3 tablespoons) into pan and tilt pan to form a very thin layer on bottom. Cook over medium heat until lightly browned on one side (1 to 2 minutes). Turn and brown other side. Repeat until all batter is used. Cheese Sauce 2 tablespoons butte 2 tablespoons flou 1/2 teaspoon salt 1/2 teaspoon dry mustard Dash paprika . . ture and Food, suggest combining Cheddar and port wine in this tested recipe. It keeps well and can be made 2 to 3 weeks before serving. Flavors blend and mellow during storage. Sharp Cheddar has a more crumbly tex- ture because it is aged longer and will make a smoother spread. PORT WINE POTTED CHEESE 1/2 pound medium or sharp Cheddar, finely grated 1 tablespoon port wine kl Dash cayenne 1 1/4 cups milk 3/4 tb 1 cup grated -Canadian cheddar cheese Melt butter, blend in flour and seasonings. -Gradually add milk. Stir and cook until smooth and thick. Add cheese and stir until melted. Makes about 11/2 cups. Turkey Filling 1/4 cup finely chopped onicSri 1/4 cup finely chopped celery 2 tablespoons butter 1/2 cup chopped mushrooms. 2 cups finely diced cooked turkey '2 tablespoons chopped almonds 1/4 teaspoon salt Dash pepper ' Saute onion and celery in butter until onion is transpar- ent. Add mushrooms and cook 1 to 2 minutes longer. Add turkey, almonds, seasonings and 1/2 cup of cheese sauce. Place a spoonful of filling on each crepe in greased baking dish, brush with little melted butter and bake at 400 degrees F until out 10 minutes). Pour remaining cheese sauce over' epes when'serving. 12 crepes. servings. 2 tablespoons unsalted butter 1/4 cup port wine , -Combine grated cheese and 1 tablespoon port. Cover and refrigerate overnight. Cream cheese and butter. Gradually add 1/4 cup port, creaming until blended. .Place in ,a pottery crock, cover and refrigerate. Bring to room temperature ,to serve. Makes 2 1/2 cups. Serve in a buffet with crack- ers and rye bread, or make and give as a gift! The ROIlaaUS calred them the "food of the gods". The Egy- ptian Pharoahs were. So taken. with their seemingly overnight appearance that they kept them to themselves, thinking they were much too delicate to be eaten by ' the common people. Today we call this "food of the gods" mushrooms. Mushrooms are available to us all year round because of* their cultivation in special houses where the temperature, humidity, ventilation and soil conditions are controlled. The first record of mushroom cqltivation was during the reign of Louis XIV of France. In Canada the commercial pro- duction began in 1.912. •Today mushrooms are the third most valuable vegetable crop in Canada. Mushrooms are pro- duced in all areas of Canada with Ontario being the largest pro- ducer, followed by Quebec and British Columbia. The Prairies and the Maritimes. also grow mushrooms button a much smal- ler scale. We now have an annual production of about 22 million pounds. Whatever their type, and whe- ther they are fresh, canned, dried or frozen mushrooms are aq essential part of good cooking. Home economists have created some new recipes for mushroom canapes and appetizers. With the holiday season at hand why not plan your own magic with these delicious taste tempters. CHICKEN STUFFED MUSHROOMS 1/2 pound mushrooms 2 tablespoons finely chopped onion 2 tablespoons finely chopped celery 1 tablespoon butter 1/2 cup finely chopped chicken tablespoons mayonnaise 1 teaspoon lemon juice 1/2 teaspoon salt Dash pepper 2 tablespoons melted butter Pimiento strips Wash Mushrooms and trim stems close to caps. Chop stems and saute with vegetables in 1 tablespoon butter, 2 to 3 min- utes. Add chicken, mayonnaise, lemon juice and seasohings.Dip mushrooms in the 2 tablespoons melted butter and place in buttered baking dish. Fill caps with stuffing. Bake at 350 degrees F for 15 to 20 minutes. Makes about 2 doien. MUSHROOM APPETIZERS 1/2 pound mushrooms 4 strips bacon -1/2 cup finely chopped 1/2 cup finely chopped 'c ry 1/4 cup chopped green pepper 1 cup soft stale' bread- crumbs 2 tablespoons chopped. parsley 1/2 teaspoon salt Dash pepper .2 tablespoons tomato juice Il 2 tablespoons melted butter Wash mushrooms and trim stems close to caps. Chop trim- mings Cook bacon until crisp. Drain and crumble. Drain all but 2 tablespoons bacon fat from pan. Add chopped vegetables and trimmings from mushrooins. Saute until onion is transparent (3 to 5 minutes). Mix bread crumbs, baCon, parsley and seas- onings. Add sauteed vegetables and tomato juice. Dip mushrooms in melted butter, place in buttered baking dish and fill caps with stuffing. Bake at 350 degrees F for 15 to 20 minutes. Makes about 2 dozen. CRABMEAT AND MUSHROOM • CANAPES 1 6-ounce crabmeat, drained .2 tablespoons chopped green onion 1/4 cup chopped celery 1 5-ounce can sliced mushrooms 1 teaspoon caraway seeds 1/4 cup salad dressing Toast rounds,2-inch diameter 2 tablespoons grated parmesan cheese 2 tablespoons dry bread crumbs Combine first siringredients for filling. Pile 2 teaspoons-fill- ing on each' toast round. Sprinkle combined cheese -and bread crumbs 'over canapes. Broil until lightly browned ( 1 to 2 minutes). "Makes about 3 dozen. . • 2 TNE„ HURON EXPOSITOR. SEAFORTI4, ONT., DEC. 9, 1971 EAFOIRTH MONUMENT ORKS A}..1 -• All Types of CEMETERY MEMORIALS OPEN DAILY T. PRYDE & SON Inquiries are invited — Telephone Niunliem EXETER 235-0620 CLINTON 482-9421 SEAFORTH: Contact Willis Dundas Or Bill Pinder 527-1382 — Bus. 527-1750 Read thiLAdvertisements it's,a Profitable Pastime! TOMATO CHEESE RING 2 envelopes unflavored gelatin 3 1/2 cups tomato juice 1 teaspoon salt 2 teaspoons sugar 1/2 teaspoon Worcestershire sauce 1 tablespoon finely chopped onion 2 tablespoons vinegar 8 ounces cream cheese -1 tablespoon finely chopped green onion • 1/4 Jeaspoon Worcestershire sauce 1 teaspoon salt 1/4 teaspoon pepper • Soak gelatin in 1/2 cup tomato juice 5 minutes. Combine re- maining tomato juice with 1 teas- poon Salt, sugar, 1/2 teaspoon Worcestershire sauce, onion and vinegar, and heat to boiling. Add gelatin, stir until melted and Wain. Pour 1/4 inch aspic mixture into 5-cup ring mold.. Chill until almost set. Chill remaining aspic until it begins to thicken. Combine cream cheese, green onion, remaining Worcestershire sauce, remaining salt and pepper, shape into small balls and chill until firni. Pour remaining thickened aspic over cheese balls and chill until firm (about 3 hours). 8 servings. FOOD OUTLOOK Pork: Supplies will be adequate and prices relatively higher. Beef: Prices will remain firm. Eggs: , Plentiful supplies at moderately low prices. Poultry Meat: Broiler and roaster chickens and brciler turkeys in aniple supply at firm prices. Heavy turkeys in plentiful supplies at low prices. Geese end ducks are in ade- quate supplies at steady prices. Apples: The total Canadian supply of apples is smaller than last year reflecting a large reduction in the British Columbia crop but there are ample supplies elsewhere . Prices will remain steady across Canada. Potatoes: 'Supplies are gener- ally larger than last year at this time with some except-, ions, however prices are expected to increase slightly. St erage Vegetables: Rutabaga, onion and carrot supplies are smaller than last year at this time. Prices will increase slightly. Cabbage supplies however are much larger and prices may decline. I'm my own 'girl Friday.' Wine Potted Cheese For The Holidays 4' le r p 0 9 4 I like to do things myself. Even to looking up numbers in the phone book. They're in such neat alphabetical order, it only takes a second. Then I jot the numbers down in my little "Personal Directory" that Bell gave me. If you haven't already got your pocket-sized Personal Directory — Or would like an extra one — please call us, and we'll send you a copy, free. Bell Canada Smiles . Archeologist to colleague studying ancient stone tablet: "Aell, roughly translated, it says, 'Don't fold, spindle or mu- tilate.' " WARNING Dr. Frank Mills, Acting MOH in Huron County, ad- vises housewives in Seaforth and District that cans of Prem lunch meat, serial numbers E152 E246 inclusive are being recalled. These can's of meat are believed to be under-process- ed and may not be safe for consumption. Housewives may take these tins back to the retailer where they were purchased for a full refund. '16 4