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Home My WebLink AboutChristmastime Cookbook, 1980-11-13, Page 12Main Dishes Casseroles, vegetables and soup \ TURKEY PIE (for 3 pies double this batch) 3 tbsp, lard or butter 4 tbsp, flour ‘/j tsp. salt 1/8 tsp. pepper */♦ tsp. paprika 1 tsp. grated onion (more to taste) l’/2 cup turkey broth l/2 cup top milk or cream 1 cup of each vegetable, potatoes, carrots & peas. (Add peas last-need no cooking) 2 cups diced turkey Melt butter and flour on low heat. Add milk, gravy and seasoning. Boil 5 minutes stirring constantly to prevent burning. Add vegetables and turkey meat. Fill 9 inch pie crust with this mixture and bake. You may add some dressing to this pie if desired. Aleda Shantz RR3, Brussels CORNISH HENS For 1 or 2 cornish hens prepare: !4 c. raisins lemon juice % c. brandy 34 c. cooked rice 3 t. butter salt & pepper 2 t. green onions, chopped % c. mushrooms, chopped Soak raisins in brandy for 30 mins. Melt butter and gently saute chopped green onions until limp (2 mins.) Stir in raisins and brandy. Cook 3 min.Add chopped mushrooms, cook gently. Combine with cooked rice, season and stuff into cavities of hens. Place hens, breast-side up, in preheated oven 450©F Immediately turn the heat down to 350° F for 45 mins. Baste birds frequently. To test if the birds are done pierce the skin at the fat part of the thigh with a skewer if the juices run clear, your hen s are ready for the table. Phyllis Nott RR#4, Clinton HOLIDAY CHINESE FOOD Use leftover turkey & make nice change from Christmas cooking. 1 can of Chop Suey vegetables Vi cup celery 1 can pineapple tidbits */4 cup brown sugar 1-2 cups leftover turkey */2 cup onion */2 cup green pepper (optional) almonds (optional) extra water with 1 boullion cube (chicken) to make stock Make stock and boullion cube, add celery, green pepper and onion, cook until just crisp. Add rest of ingredients and heat through for 15 min. Thicken with cornstarch and serve over hot rice. Grace Potter Londesboro BARBECUED SPARERIBS 4 lbs. spareribs 2 T. butter or margarine '/2 c. finely chopped onion 1 c. water 1 c. ketchup or chili sauce 2 T vinegar 2 T lemon juice 2 1. Worcestershire sauce 2 T. brown sugar 1 tsp. salt 1 tsp dry mustard *4 tsp. pepper 1 tsp. paprika METHOD:Have spareribs cut in serving size pieces. Brown slowly in skillet, put in a baking pan. Pour fat off. Melt butter, add onion cook , add next 9 ingredients Simmer 20 min. Set oven for 350° Pour sauce over ribs. Bake covered l*/2 hrs. Makes 4-6 servings. Margaret Siertsema RR#3, Blyth SWEET N SOUR MEATBALLS 1-1 */2 lbs. hamburger onion (small) 1 egg SAUCE *4 c. onion 1 tbsp, flour 'A c. ketchup 1 tbsp, soya sauce c. brown sugar 34 c. water 'A c. vinegar 1 can mushrooms (optional) Mix hamburg, egg and onion. Form into small meatballs. Brown in 450°F oven for 10 min. Combine all ingredients for sauce in saucepan and cook until thickened slightly. Place meatballs and sauce in casserole and cook in 350 F oven for 1 hr. Really good on pork chops. Alice Searle RR3. Walton BAKED CHICKEN Using part of a very small tin of evaporated milk, dip chicken parts and put it over all surfaces. Roll in seasoned crushed corn flakes. Wrap loosely in foil and bake. It will be tender and moist despite its crisp covering. The evaporated milk takes the place of shortening and the corn flakes seal in the flavour. Fowl, meat or fish may be done this same way. May be cooked in deep oil on top of the stove too. Bertha MacGregor Hensail MAPLED PORK CHOPS Lightly brown 6 pork chops, cut in 1” thick. Place in flat baking dish. Pour over them the following mixed together: *4 cup chopped onion 1 tbsp. Worcestershire sauce 1 lA tsp. salt *4 cup water 1 tbsp, vinegar */2 tsp. chili powder *4 cup maple syrup Cover and bake about 45 minutes at 400° basting occasionally. Uncover and bake 15 more minutes. Place chops on platter, keep warm. Thicken sauce with flour, pour over meat. Serve with applesauce. Serves 4-6 Mrs. Vi Burns Londesboro Page 12 Christmas Cookdook