Clinton News-Record, 1969-12-04, Page 152A clirOn News-RePPOLThorgioy,Deper0er4, 1969
Ice cream is delicious base , , .
for .Yule partytime desserts Tomato Baked Beans with
Sauteed Wieners
cabbage Slaw
Sliced Pears
Easy on the dollar, easy on,
the conk, bean-haSed:dishe§ Pep
up mealtime with old-fashlotied
goodness. For a real'
protein-packed meal, the
Ontario Food Council, Ontario
DePartimPnt Of Agriculture and
Food, suggests yon serve beans
with wieners, luncheon meat,
sausages, or Cheddar cheese. Or
top beans temptingly with
chopped apple, tomato, plump
raisins, or maple syrup.
Plentiful and priced right,
pears are an ideal complement
for this fall meal.
Tomato Baked Beans
7 1/2 cups boiling water.
21/2 cups dry white beans
1 medium onion, sliced thin.
1/3 cup butter
1' 28,oz can tomatoes and juice
•
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Necks & Backs II 51
9
the
Canada Pension Plan
will take two important
steps forward
for your benefit
Disability Pensions
payable for the
first time
Disability Pensions for contributors to
the Canada Pension Plan will become
available in 1970 for those who have
contributed for 5 years. Generally, a
person is considered to be disabled if
he has a physical or mental disability
that is so severe and likely to continue
so long that he cannot get steady work.
Benefits will also be available for a
disabled contributor's dependent chik
dren.
The Canada Pension Plan also may
provide rehabilitation measures where
practical. Eligibility for a pension will
be based on an assessment of on appli-
cant's medical condition. If you think you
might be eligible for a Disability Pension
contact your nearest Canada Pension
Plan Office. The address is listed below,
Menu of the.. week.
.Free4erS, .are. Proving to, be
real time savers fOr today's busy
homemakers, They provide the
ingredients for easy meals and.
storage for prepared dishes,
When there is a dessert stowed
away in the freezer you will have,
more time for those last minute
KeParati944.-
The basis of many frozen
desserts is ice cream, a favorite
with. all Ages. Ice cream may be
as,sembled with cake and
meringue, stored in the freezer
Overnight, then arrive at dessert
time :as the familiar Baked
Alaska, Meringue may be made
into shells or .a pie, baked, filled
with ice 'cream of your favorite
flavor, then frozen. Additional
ideas for serving ice cream in a
holiday mood are provided by
the home economists of the
Canada Department of
AgricultUre:
VANILLA STRAWBERRY
LOAF — Cut 1 pint each of
vanilla and strawberry ice cream
into 4 lengthwise sticks and fit
together checkerboard-fashion.
Wrap each brick in aluminum
foil and freeze until firm. Just
before serving, decorate brick
with whipped cream, top with
slightly thawed strawberries. Cut
into slices. Makes 6 to 8 servings.
STRAWBERRY ICE CREAM
ROLL — Soften 1 pint
strawberry ice cream slightly and
shape into a roll the same
circumference as chocolate
wafer cookies.Roll tightly in
chilled aluminum foil and freeze
until firm, about 1 hour. When
firm,- unwrap and cut into
1/2-inch slices. Alternate slices
with chocolate wafers (you will
need 10 to 12), wrap and press
into an even roll. Unwrap, roll in
1/3 cup chopped nuts, then
rewrap and freeze overnight. Cut
into diagonal slices to serve.
Makes 6 servings.
ICE CREAM JEWEL LOAF —
N. Stack layers of varying colors of
ice cream in a loaf pan lined
with plastic wrap. Freeze until
firm. Unmold, cover with
sweetened whipped cream and
tinted coconut. Cut into slices
and serve.
A special conversation piece
for holiday tables was developed
by the home economists of the
Canada Department of
Agriculture. "Frozen Fruit
Puddings" combines various
dried and glazed fruits and nuts
with a rich ice cream. The
slightly' softened ice cream
mixture is packed quickly into
individual metal molds, covered
and frozen. The frozen desserts
may be unmolded, garnished and
returned to the freezer to await
serving time.
FROZEN FRUIT
PUDDINGS
1 6-ounce bottle maraschino
cherries, chopped
'/2 cup seedless raisins
1/4 cup water
1/2 cup finely sliced dates
1/4 cup finely chopped citron peel
1/4 cup finely • chopped, mixed
glazed fruit
1 tablespoon brandy (optional)
1/4 cup slivered, toasted almonds
1 quart rich vanilla ice cream
Drain cherries and save juice.
Simmer raisins 5 minutes in
water, covered; drain. Add
fruits, peel, cherry juice and
Avoid the Christmas rush and
bake now. Here, from the Food
Department, Macdonald
Institute, University of Guelph,
are some family favorites that
you can bake and freeze ready
for the festive season.
Almond Toasts
2 cups all-purpose flour
1/2 tsp salt
1 cup icing sugar
1 cup butter
1 5-oz can diced toasted
almonds
1 tbsp vanilla extract
Preheat oven to 325 deg. F.
In large bowl combine all
ingredients. Blend well. Shape
into balls or crescents using a
rounded teaspoon for each. Bake
for 15-18 minutes. Do not
brown.
Cheese Fingers
2 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking powder
1/4 cup sugar
VI cup butter, softened
I 3-oz package cream cheese
softened jelly
brandy; cover and let stand 24
hours. Add nuts. Turn ice cream
into a chilled bowl and beat to
soften slightly, but not enough
to melt. Stir in fruit mixture and
pack quickly into chilled
individual molds. Cover and
freeze until firm (about 4
hours). Unmold by dipping
molds into cold water for a few
seconds. 8 servings.
•
For additional ideas for your
holiday entertaining write for
your free copy of "Festive
Foods," publication 1407, to
the Information Division,
Canada Department of
Agriculture, Ottawa.
Combine all ingredients
except jelly. Blend well. Roll out
on floured surface, half at a
time, to a 12 x 3 inch strip. Cut
into 3 x 1 inch strips. Make a
deep groove lengthwise down
centre of each cookie with a
knife handle. Place on ungreased
cookie sheet. Fill each groove
with jelly. Bake at 350 deg. F
for 20-25 minutes.
Chocolate Cherry Squares
1 6-oz package semi-sweet
chocolate pieces
4 cup all-purpose flour
'/2 cup butter, softened
1/3 cup packed brown sugar
maraschino cherries
Melt chocolate pieces over
low heat. Remove from heat and
set aside. Combine flour, butter
and sugar until well blended.
Press • into 8 inch square pan:
Bake at 350 deg. F for 15-20
minutes. While warm cut into
squares. Arrange on waxed
paper. Place a cherry on each
square. Top with one-half
teaspoon of chocolate. Let stand
until chocolate hardens.
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2 cups bean liquid (add water if,
necessary)
1 OP salt
1/3 tsp dry mustard,
pinch Of ginger
dash of Cayenne
1/3 cup molasses
1/3 cup chili sauce
Boil,
Add beans to boiling water,
for 2 minutes. Cover
tightly, remove from heat, and
let stand ,1 hour. Drain, reserving
liquid, and turn beans into large
saucepan, conibine 2 PlIPs of
reserved liquid, with
remaining ingredients except
molasses and chili sauce, and
pour over beans. Bring to boil,
reduce heat and simmer for 1
pour. Turn into 2-quart baking
dish. Combine molasses and chili
sauce. Pour over beans. Cover
beans and bake at 35 deg. for 1
hour- 'Remove cover and bake 1
hour longer or until beans are
tender. Serves six to eight,
Bake holiday cookies
Retirement
Pensions
payable at 65
In 1970 the Retirement Pension age will
be reduced from 66 to 65. If you are 65
. . . if you've been contributing to the
Canada Pension Plan, and if you've
retired from regular employment, contact
your Canada Pension Plan Office now.
If you will be 65 in 1970 get in touch
with your Canada Pension Plan Office
three months before your birthday. The
people there will help you fill out the
application form that starts your pension
cheques coming. They'll explain how
your pension is worked out . and
when you become eligible, You'll, get
all the answers to questions about your
retirement pension. Payment is not
automatic, You must apply. The address
of your nearest Canada Pension Plan
Office is listed below.
Your nearest Canada Pension Plan Office is:
20 King Street E,
Kitchener, Ontario.
576.5750
p ISSUED 'BY THE DEPARTMENT OF NATIONAL. HEALTH AND WELFARE,
• THE. HONOURABLE JOHN MUNRO, MINISTER