Clinton News-Record, 1969-04-03, Page 88 Clinton News•Record, Thursday, A011 $, 19o9
Easter dinner ..
Baked spring posy ham
IS simple and festive
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There is nothing quite as
handsome as a glazed baked ham
for Easter dinner. It is simple to
prepare, and ever SO festive. •
There is a ham just right for
every family,'iarge or small. You
will find the are whole and half
hams; fully -cooked ones and
those requiring thorough
cooking; hams with the bone in,
and lean, modern ones
completely boned and
fully -cooked for quick and easy'
serving. Select the ham that is
custom-made for your family.
For - an easy ' and elegant
Easter dinners serve a Baked
Spring Posy Ham. Glaze it with a
spicy fruit syrup and garnish it
simply . yet elegantly with
toasted almond flowers. Cut a
few slices of ham and arrange
both ham and slices on platter.
Garnish, if desired, with
vegetable calla lily blossoms or '-
Easter eggs.
1 fully -cooked tenderized whole
or half ham; bone -in or boneless
2/3 cup thick peach preserves
1/3 cup liquid honey or light
corn syrup
3 tablespoons vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground cloves ..
Preheat oven to 325 deg.
Remove wrapper from ham;
place on rack in shallow
uncovered baking, pan. Bake in
325 deg. oven as directed on
ham label, or until a meat
thermometer inserted into'
thickest part of ham reaches 130
deg. (About 3 hours for a 12 to
14 pound ham; 2 hours for an 8
to 10 pound ham: 1-3A hours for
a 5 to 6 pound half ham).
While ham is heating, prepare
glaze. Combine preserves, honey
or syrup, vinegar, Worcestershire.
sauceand cloves in saucepan;
mix, heat and simmer 1 minute:
Thirty minutes before end of
baking time, remove ham from
oven and increase temperature
to 375 deg, Trim off any rind or
skin. Brush ham with glaze and
return to oven. Glaze 3 times
during final baking time. Makes -
1 cup glaze, enough for a large
whole ham; half. amount for a
smaller ham.
Decorate top and sides of
ham with flowers made by
arranging almonds, petal -fashion,
around a yellow carrot centre. If
stems are desired, use thin strips
of green pepper. Glaze will hold
flowers in place. Garnish platter
with calla lily blossoms
(directions below) or Easter eggs
and watercress or parsley,
Calla Lily Blossoms
Cut long (21/2 to 3 inch)
carrot sticks; , put in ice water.
Slice large white peeled turnips
paper thin, For each lily, fold
one side of a turnip slice around
one end of a carrot stick; fasten
securely with, wooden pick.
Drop into ice water -until turnip
flares out " calla lily style.
Remove from water; store in
refrigerator.., on damp paper
towel covered with plastic film
until ready to use.
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Pineapple -glazed ham is
bright as Easter bonnet
Spring arrives on Easter for
many people no matter what the
calendar says so here is a
pineapple -glazed ham that will
bring springtime to your Easter
meal.
BAKED PINEAPPLE -GLAZED
HAM
8 to 10 pound fully -cooked
ham, bone -in or boneless
1 cup thick pineapple preserves
'A cup liquid honey
'/a cup orange juice
'/2 teaspoon grated orange rind
1/4 teaspoon ginger
1/4 teaspoon salt
1/3 cup fine dry bread crumbs
2 tablespoons sugar
Preheat oven to 325 degrees.
Place ham, fat side up, on
rack in shallow baking pan.
Day -after -Easter
After the Easter dinner do
you wonder what to do with the
remains, of the meal? Here are
two day -after ideas from the
Food Council, Ontario
Department of Agriculture and
Food.
• HAM -KRAUT BAKE
2 apples
1 can (28 oz). sauerkraut
2 cups diced baked\ham
'A cup firmly packed brown
sugar
1 tsp. cinnamon
Pare apples; quarter, core,
and slice thin,
Drain liquid from sauerkraut,
Mix sauerkraut with ham, half of
the sliced apples, and 2 tbsp. of
the brown sugar ii. a large bowl;
ell
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TOPNOTCH FEEDS LIMITED
Phone 5214910"
Seaforth
Bake, uncovered, for 12 to 15
minutes per pound or to an
internal temperature of 130
degrees, -
For the ` glaze, combine
preserves, honey, juice, rind,
ginger and -salt in saucepan; mix,
heat and simmer 1- minute. Mix
crumbs and sugar.
Twenty minutes before end
of baking time, take ham from
oven and drain off drippings.
Increase oven temperature to
400 degrees. Trim off any rind
and score, if desired. Brush fat
surface with 1/2 of glaze; sprinkle
with 1/2 of crumb -mixture.
Return ham to 400 degree oven
and bake 10 minutes; then
spoon remaining glaze over ham,
and sprinkle with remaining
crumbs. Finish browning. Place
ham on platter and garnish. -
mals
spoon into a buttered 6. -cup
baking dish.
Arrange remaining apple
slices, overlapping, on top. Mix
cinnamon with remaining 2 tbsp.
brown sugar; sprinkle over
apples; cover.
Bake in moderate oven (350
deg.) 1 hour, or until bubbly
hot.
Serves six.
PEACHY TURKEY SALAD
1 cup canned freestone peaches
2 cups cubed cooked turkey
2 tbsp. diced green. pepper
1 cup shredded lettuce
1/9 cup coarsely chopped toasted
almonds, cashews or peanuts
salad dressing to moisten -Cut
peaches in cubes. Add turkey,
green pepper and nuts.
Add sufficient salad dressing
(or mayonnaise) to moisten, and
toss lightly together, taking care
not to mash the firuit.
Adjust seasoning to taste,
adding a little salt or bit of curry
powder if desired. • Chill, if
possible, for 20 minutes or
longer.
Just before serving, toss with
the shredded lettuce. Serve at
once. Yields four servings as a
main salad or six servings if
accompanied by potato or
cabbage salad.
'Clinton� Memorial Shop-
T.
hopT, PRYDE and SON
CLINTON --- EXETER .-- SEAPORTS
Phone 482-7211
Open Every Afternoon
Local Representative
A. ,W. STEEP -- 482-6642
WERE
OPEN
piGPiI4►
WAD AM
HARDw ARE
WE'RE JUST TAKING THE WRAPS OFF
OUR NEWLY RENOVATED STORE
WHY NOT DROP IN AND HAVE A LOOK
AROUND. WE'RE BUSY GETTING
ORGANISED AGAIN, SUT WE'RE READY
TO SERVE YOUR DOMPLr TE
HARDWARE NEEDS,
MADAM HARDWARE
4 A uteit1' st.
481403 ,Mit*
Special recipe
for ham dish
.fiam a l.a Kink is an old
standby, yet it never seems to
lose its 'appeal, In fact, this
recipe is so -Ppecial that yqu will
enjoy serving it to guests.
HAM A 1,A KING
1/3 cqp butter or margarine
1/3 cup green pepper, cut in thin
strips
1 cup freak _mushrooms, sliced;
OR, 1 (44/ounce) can sliced
ninshrooms, drained
5 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
'/2 cup cream
14/2 cups cubed cooked ham
'A cup pimiento, cut in thin
strips
2 hard cooked eggs, sliced
Sherry, if desired
Melt butter or margarine in
top of double boiler, over direct
heat. Add green pepper and
sliced mushrooms; saute until
tender. Then carefully blend in
flour, salt and pepper, Remove
from heat and slowly stir in milk
and cream. -Then look and stir,
over moderate heat, until
mixture boils and is thickened.
Place over hoiling water and
add ham and pimento. Allow
ham, to heat through, then fold
in sliced eggs and sherry .to taste.
Serve in hot patty shells or- over
Thot buttered biscuits, toast or
fluffy rice. Makes about 6
servings.
MEAT WRAPPING
All wrapping paper should be
removed from meat before it-
placed in the refrigerator. It is
best to place it on a dry plate
and cover it loosely with waxed
paper. Since ground meal spoils
readily, -Home Economists at
Macdonald Institute, University
of Guelph, suggest that you use
it as soon as possible after
purchase.
COOK iT RIGHT
Cooking it right in the first
place will eventually save you
time and money, say food
specialists at Macdonald
Institute, University of Guelph.
Properly prepared food satisfies
the appetite, and everyone
cleans his plate without urging:
This means less cleaning up
when the meal is over.
...............
LOW, LOW PRICES ON
FANFARE 82 LUGGAGE
BY THF McBRINE CO. LIMITED
;This first quality luggaya gives you handsome luggage at such low, low prices. Cases
for men and women are all fibreglass reinforced With super tough embossed vinyl
coverings, with dust -tight, tongue -in -groove closure of highly polished aluminum.
Women's cases: brown, gold,
blue, green, navy, white.
VANITY CASE
WEEKEND CASE
WARDROBE CASE
Regular Price
$29.50
$32.50
$42.50
MEN'S CASES: Brown, Grey and Navy
COMPANION CASE
1-SUITER CASE
2-SUITER CASE
Clinton
$35.00
$39.50
$45.00
Sale Price
$22,50
$24.95
$71.95
$26.95
$29.95
$34.95
AIKEN'S
CLOTHING --- FOOTWEAR
Save
-x7.00
-$7.55
-$10.5
-$8.05
-$9:55
-90.05
482-9352
� Now
OPEN
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FOR
ART'S
Transmission
Troubles?
,
I)7` ills .TM ,8 1.(19111
F...r' rate., '1»
fluto Repairs
ALBERT ST. -- CLINTON -- TEL. 482-7903
(Formerly Dory's
If you've got trans-
mission trouble, we'll
get to the bottom of
if.. That's because
we're experts at our
job. Economical, too.
Supertest)
Art Hoggart is a class "A" mechanic and will make
repairs to alt makes and models of cars. He
specializes in automatic transmission tepair.-For all
your motoring needs drive into Art's Supertest.
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For you from
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Savings
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