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Home My WebLink AboutThe Huron Expositor, 1972-12-21, Page 11CRANBERRY PIE The color of Christmas is mirrored in this delicious festive, pie brimming with cranberries. Home economists suggest that you make it' now and enjoy it again later by freezing extra berries or an extra pie. Cranberries for Christma s With deep appreciation of your loyalty and good will, we're wishing you all the pleasures of a fine old-fashioned Yule. Be merryl CLINTON COMMUNITY CREDIT UNION Christmas is a special time ,filled with merriment for everyone. We hope yours is exceptionally happy since you made us happy by being a customer and becoming a good friend. MAIN STREET VARIETY w! !Pr P Ffe.rrY• Christnitis• We thank ou WanitlyI 'W. H. DALRYMPLE & BRUCEFIEE.0, ONTARIO 41•••••••••••••••••••••••••••••••••••••••••••••••••••••••••.•••••mmom,M11101•1•••••••••••.M....1•Mmolen. W ay the joys of Christmas . . . peace, serenity and goodwill ... bless you, your family and your loved ones. Thank you hi!. your support. 06 A. WHITNEY FURNITURE — FUNERAL SITRVICE - Phone 5274390, Seaforth 14v:IV:i$11:10,...4v.WOr:IOTOr;0410TIOxIVIOA',Witg:W•10:Itiv.WWW-.4z0:142:WWW:100:10,0FlOrOgitzWiVgAz..1Vr-V:10:10:4R7 07 07 -10:10:0:10710'0:-W- At this Glorious and Holy time, we wish for all mankind the great gifts of peace and joy, faith and love. May our spirits be uplifted, and our hearts filled with happiness and contentment, as we cherish anciw the glorious message and meaning of Christmas. For the confidence and loyalty of those whom we are privileged tp serve, we wish to express deepest gratitude. THE MANAGEMENT and STAFF of tin tOri OLD MILL BLYTIH, ONTARIO FACTORY OUTLET zeir mear mar ler gor 0$1- 2or ogr,20 Nor:0110:2tir otir ztor :40 zia Nor tear ortr Nor :aor :tor 90: mor :zpr :or :ow zontor 2$r ,.zof 24r „144-Itor tor lor F, turn- oven control to 350 degrees F and continue baking until crust is, golden brown (20 to 35 minutes). 6 servings. Sncscks for Reictxthg THE livgps gxposivR, ;EAFoRpir, Cranberries are truly a North American fruit, discovered and used by the Indians long before the arrival of the explorers. They were used with dried deer meat to make "pemmican" and were also added to beans and corn to make "soccotash". The juice was frequently used as a dye to color blankets and rugs. Cranberry culture is highly spec ializas the cultivated var- ieties't•M''t—be grown on bogs simulating the conditions under which the original wild strains are grown. This involves periodic flooding of the bogs and submergence of the vines to protect them against heat or cold. The first • commercially- grown cranberries were hal.= vested in Massachusetts in 1832. It was not until 1870 that culti- vation began in Canada in Nova Scotia, then moved to Quebec and more recently to •British Columbia. British Columbia now has the largest, Canadian production - about 10 million pounds per year. Fresh cranberries will be available in abundance this month. They may be stored in the freezer and used to make those delicious pies and breads again even after the Christmas season is passed. The berries need only be washed, sorted over to remove any bruised ones, and packed in a plastic bag. The two ruby-red cranberry pies tested by home economists welcome treat now or at any season. SPICY CRANBERRY-PIE 1 cup seedless raisins 1/4 cup boiling water 1/4 cup orange juice 1 tablespoon lemon juice 1 1/2 cups cranberries 1 teaspoon grated orange rind 1 teaspoon grated lemon rind PROOF OF PUDDING? In •European countries, finding an almond in the hol- iday pudding means marriage next year. TANGY HAM DIP 1/2 cup pimiento process cheese spread 1/2 cup pimiento process 1 2 1/4 ounce can devilled ham spread 1/2 cup mayonnaise or salad dressing 2 tablespoons finely chopped fresh parsley 1 tablespoon finely grated onion 6 drops tobasco sauce Beat cheese unti I fluffy. Add remaining ingredients. Chill. Serve with crackers or potato chips. Makes about 1 1/4 cups. CHEDDAR CHEESE DIP 1 cup (4 ounces) finely grated medium Canadian cheddar cheese 1/2 cup dairy sour cream 11//28 tteeaasspp0000nn esnoryrsyaptiocewder 1 teaspoon lemon juice 1/4 cup toasted slivered almonds Combin e ingredients. Chill. Serve with crackers or potato chips. Makes about 1 1/2 cups. SNAPPY SNACKS 8. ounces cream cheese, softened ,1/3 cup .crumbled Canadian blue cheese 1 tablespoon finely chopped onion Few drops tobasco sauce 1 teaspoon mayonnaise 1/4 cup crushed cornflakes Combine cheeses, onion and tobasco sauce. Blend In enough mayonnaise to make a mixture that can be easily handled. Form into small balls. Roll in corn- flakes and chill. Serve on pretzel Beef: Supplies are expected to remain above year ago levels. Pork: Supplies will continue to average below year ago levels. Eggs; Supplies will be slightly more than buyers' needs. Poultry: Broiler chickens will be in ample supply. Turkeys will be in sufficient supply to t take care of buyers' needs. Was or toothpicks. Makes about 30 pleCeS.— NV TS'Ist BOLTS 1 1/2 cups bite-sized shredded 1 wheat cereal cup bite-sized shredded rice cereal 1 1/2 cup unsweetened circles 1 cup salted peanuts 1 cup pretzel sticks 1/3 cup oil 1/2 teaspoon celery salt 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1 tablespoon Worcestershire sauce Combine cereals, peanuts and pretzels in -large pan. Sprinkle oil over cereal mixture, then add seasonings and mix well. Bake 1 hour at 250 degrees F, stir- ring ovasionally. Store inyair,- tight ,c ,Tntainer 6 to 8 weeks at room temperature. 6 cups. CASHEWS SNACKS: Make as NUTS'N BOLTS but add 1 cup salted cashews to cereal mix- ture. Makes about 7 cups. Fruit: Adequate supplies of apples and pears are expected to be available fn most areas during December. Supplies of apples in Maritimes, however, will be light. Vegetables: Supplies of potatoes, cabbage, rutabagas, onions, carrots and other root veget- ables will be adequate in most areas except Quebec. 0 I 1 tablespoon chopped mixed peel 1/8 teaspoon salt 1/8 teaspoon cloves 1 /4 teaspoon cinnamon 3/4 cup brown sugar 1 cup chopped apples pastry for 2-crust 9-inch pie 1 tablespoon butler Bring raisins, water, orange and lemon juice to boil. ' Add cranberries and continue cooking until skins begin to pop (2 to 3 minutes). Add next 8 ingredients and cool.,, Line pie plate with half the pastry. Pour in filling and dot with butter. Cover with pastry, seal edges and cut steam vents. Bake 10 minutes at 450 degrees F; turn -oven control to 350 de- grees F and continue baking until crust is golden brown (25 to 30 minutes). 6 servings.. CRANBERRY RAISIN PIE 1 cup seedless raisins 1/2 cup water 1 cup sugar • 1 tablespoon flour 3 cups cranberries 1 teaspoon vanilla 1/8 teaspoon almond extract Pastry for 2-crust 9-inch pie 1 tablespoon butter Bring raisins and water to boil. Add combined sugar and flour. Stir and cook until thick. Add cranberries and continue cooking until skins begin to pop, 2' or 3 minutes longer. Cool and add flavorings. Line pie-plate with half the pastry. Turn•filling, into shelly and. dot with butter. Cover with remaining pastry, seal edges and cut steam vents. Bake .10 Minutes at 450 degrees Relaxing at home during the festive season may seem like an impossibility but by planning , and preparing a few simple . snacks in advance, you can enjoy a leisurely hour or so when friends drop in. A great variety of attrac, tively packaged snack foods are 'readily available in the grocery stores at this time of year .but it can be more economical and more fun to make them. at home. MINI PIZZAS 1 dozen 2-inch toast squares • 1/4 cup chili sauce 3 process cheese slices, quartered 12 slices pepperoni sausage • Spread toast with chill sauce. Top with cheese and pepperoni. Garnish with chili sauce. Broil until cheese just melts (about 2 minutes). Makes 12. December food supFilieA