Clinton News-Record, 1974-12-12, Page 18Quick Recipes
Here are two warm snacks
that could serve as centre
pieces for your buffet, or for
the day-after-the party T.V.
football watching.
Snips
1 can (8 oz.) Pillsbury
Refrigerated Quick
Crescent Dinner Rolls
2 tablespoons butter or
margarine, melted
Onion or garlic salt
Oven: 375°
Makes 32 snacks.
Separate crescent dough into
8 triangles. Brush with
melted butter; sprinkle with
onion salt. Cut each triangle
into 4 small triangles. Place
on ungreased cookie sheets.
Bake at 375° for 10 to 12
minutes until golden brown.
Serve warm or cold.
TIPS: Reheat, loosely wrap-
ped in foil, at 375° for 4 to
6 minutes until heated
through.
To make ahead, prepare,
cover and refrigerate up to 2
hours before baking.
Cheesy Supper
Bread
* Refrigerated biscuits topped
with an onion and cheese
mixture bakes into a 10-inch
flat savoury bread which
may be served with a meat
sauce to become a supper
main dish OR may stand
alone as a savoury, nutri-
tious bread to accompany a
salad lunch or light supper.
It is a perfect recipe to give
a favorite or frequently-used
menu a new lift.
1 can (8 oz.) refrigerated
buttermilk or sweetmilk
biscuits
1/2 cup shredded cheddar
cheese
1/2 cup chopped onion
(1 medium)
2 tablespoons butter
12 Wedges or Squares
Preheat oven to 425°. Grease
10-inch round cake pan or
12 x 8 inch baking dish.
Separate biscuit dough into
10 biscuits. Place in pre-
pared pan and gently press
together to form base.
Sprinkle cheese over biscuits,
In small fry pan, sauté onion
in butter over low heat until
tender, 2 to 3 minutes. Top
cheese with onion-butter
mixture. Bake 13 to 15 min-
utes or until golden brown.
Cut .into wedges or squares.
Serve warm.
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WAGE 24,-cbinox NEWS RECORD, THURSDAY, DECEMBER 12, 1974.
411,61.0 EF.P 6014041.04041110 .444M0 14.0. 14014,41100.41
HURON ousiNEss MACHINES
Give the
1
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I
• 113 ONTARIO ST.,
CLINTON, ONTARIO PHONE 482-7338 •
LET PARTY TIME BE
FUN TIME
FOR MOM
Fresh Cranberries .
For A Suer tile it Swint)"
TBR,D meeting
he'd Seaforth Canapes with drinks will
start your party on the right
note, Flavored butters spread
evenly on thin bread or other
canape bases can make simple
or elaborate appetizers. Al-
most anything can be used to
flavor butter, Not only butter,
but, other soft foods may be
spread on plain or toasted
bread or crackers and served
with chicken, seafood,, meat,
vegetable or egg garmshings,
For example;
Sardines mashed with a little
lemon or lime juice spread
oft bread squares and served
hot or cold.
Sausages wrapped in flaky
refrigerated turnover, .pastry,
Soft cheeses blended with
chili sauce, tabasco or Wor-
cestershire sauce,
Blue cheese mashed with
softened butter fillejd into
canape shells and topped
with a contrasting texture of
thinly sliced cucumber, hard
boiled egg or green apple,
The Huron-Perth TB and
Respiratory s Disease
Association held its regular
meeting in the Cafeteria of the
Seaforth Community Hospital
on Wednesday, November 20,
1974; Rev, G. Smith presiding.
In the Education Report
given by A. Dunsmore, RR 2,
Stratford, it was announced
,that the Huron-Perth
Association would take part in
a national and international
"Smoking Education Week",
January 11 - 18, 1975,
It was also announced that
the Youth Board are planning
to monitor smoking areas in
school, with, ,of course, the per-
mission of school authorities.
Mr. Dunsmore stated that
the "Ecologist of the year",
John Wakon and runners-up
Marion Adams and Teresa On-
drejicka of Exeter, would be
presented at a Christmas
Assembly at Northwestern,
Stratford.
T. Leiper of Londesboro
reported that $18,075.10 had
been received to date in the
Christmas Seal Campaign.
W. Leney, Stratford, reported
that financial aid and super-
vision of breathing equipment
is continuing to sufferers in the
area.
Probably no tinrie of the year is more party-oriented
than Christmas and New Year, but behind all the
fun and games, there is an enormous amount of
work for the party organizer and that usually
turns out to be mom. But with a little planning and
the enlistment of the family to look after some of
the details, party time can be fun 'time too.
I
041•411411.0411 • NM 41 um 11 •001 ti NUM r OM • mesa •vow* mew a 4444 14100410 4
OUNIVioitifftkorototoivillti*Nok
NOW—IN FLORIDA — •
Instead of dreaming of hir-
ing a caterer you can carefully
plan entertainment menus and
discover exciting shortcuts, To
help you in your hours of need
I have pulled together some
hints and ideas that have
proved their value in many a
party crisis.
Make Lists
Always try to take advant-
age of dishes that can be pre-
pared in advance so you can
be with your guests and enjoy
their company and your own
party,
Plan a Menu
A hostess who spends all
evening in the kitchen might
as well not be at the party, so
plan a menu you can prepare
well and easily without too
much last-minute attention.
Oven-to-table serving is very
popular and many main dishes
can be cooked and served in
the same dishes; whether it is
casserole or electric frypan.
And don't forget the magic
touch of garnishes and pretty
table decorations to please the
eye as well as the palate.
A freezer or emergency
shelf stocked with frozen cas-
seroles, refrigerator rolls like
those made by Pillsbury and
some cakes or cookies will see
you through any emergency
when friends "drop in" and
you can stay relaxed,
For informal entertaining or
large groups of guests (chil-
dren or adults), casserole
recipes or Chili con Came are
great ideas. They can be pre-
pared a day in advance and
heated up shortly before serv-
ing. Served with a convenience
.product such as hot crescent
rolls and a salad that you keep
crisp in the refrigerator by
covering, they will satisfy the
most demanding appetite.
Dessert can be made the day
before or even at the last
minute if you have a 10-minute
gofirmet spectacular.
Let the children into the act.
They can make festive cookies
with refrigerated products
found in the dairy section.
This year a package put out
by Pillsbury even comes com-
plete with cut-out decoration
forms. This way, they can help
mom and learn the pleasures
and courtesies of entertaining.
Enjoy the enchanted island atmosphere,
run and South Seas Magic at the
Fresh from harvest and delectably ripe, cranberries are bounti-
fully back to bring delight to fall and holiday menus, At their peak
of perfection, It's a good idea to buy all you need now and freeze
some for your holiday cooking ahead. Cranberries are a snap to
freeze and keep. Just pop unopened boxes into your freezer, When
ready to use, simply rinse, drain and use as your recipe directs.
To perk up an every day menu, or to serve traditional stuff-
ing in a very festive way, this Cranberry Bread stuffing can be
baked either in a casserole or loaf pan. Those ravishing red
cranber,eies add color flair and fabulous flavor.
CRANBERRY BREAD STUFFING • '
(Makes 2-quart casserole or 9 x 5 x 3-inch loaf)
8 cups 1/2 -inch bread cubes,
lightly toasted
1 cup Ocean Spray fresh,
cranberries, halved, rinsed
and drained
cup pitted chopped prunes
cup finely chopped celery
cup finely chopped onion
(1 medium)
right on the World's Most Famous Beach
DAYTONA BEACH
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A COMPLETE FLORIDA RESORT
Don't trust your memory. A
little effort spent on making
lists will save hours of time
and lots of embarrassing
moments. Make guest lists and
shopping lists. List the' every-
day things you need, and the
extras like candles, flowers,
matches and mints.
Your guest list is most im-
portant. They're the reason for
your party. During the busy
party season your friends may
have many other invitations so
don't forget to give them lots
of advance notice.
One way to get around this
problem could be a holiday
brunch between 10 a.m. and
noon. Service is always easy
going and informal.
Your shopping list should
be made well in advance as
there are sure to be some items
you won't have in stock. Some
may have to be specially
ordered. Others may have to
be purchased the day of the
party (salad ingredients, cream,
flowers, and ice). By updating
your list from time to time,
you'll catch missing items.
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1 teaspoon salt •
1 teaspoon poultry
seasoning
1/3 cup butter, melted
3 eggs, well beaten
1 can (101/2 ounces)
condensed chicken broth
OR 11/2 cups rich
chicken stock
Around the
kitchen with
Sandra Joy
1/2
1/2
1/4 For the time of your lite
Phone (904) 252-9631
Mix together toasted bread cubes, cranberries, prunes, eel-
'ery, onion, salt and poultry seasoning. •Sprinkle with melted
butter and toss to blend. Spoon mixture into heavily greased
2-quart casserole or 9 x 5 x 3-inch loaf pan. Beat eggs and
chicken broth until well blended. Pour mixture over bread.
Bake in a preheated moderate oven (350°F.) for 1 hour or until
firm. Loosen edges and unmold. Cut into slices and serve with
chicken, turkey or ham.
Finely chopped olives added
to soft spreading cheeses
flavored with Port wine' or
Brandy.
If you have any other kitchen
problerm or would like some
more quick-fire party recipes,
write to me at The Conveni-
ence Food Centre, 165 Uni-
versity Avenue, Toronto,
Ontario M5H 3B8
Only 60 miles from 9,1 AKU TIKI Inn
Disney World when 2225 S Atlantic Blvd.
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DAYTONA BEACH, /4
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ki City, State, ZIP__ .
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the
tiue
pleiecto:hop (
during the fe i
NA(
ocholmiton
Several days before your
party, look over your serving
pieces, linen, and anything else
you will be using. Last-minute
surprises in this department
you don't need. It's too easy to
assume that silver is polished
or that you have enough fuel
for your chafing dish.
The menu is planned around
your guests, the theme or pur-
pose of the party, and the
mood (formal or informal,
buffet or sit-down).
Safe turkey
prepartion
is a necessity
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ere value! For most of us, Christmas
conjures up visions of groaning
dinner tables, buffets and gifts
of food and beverages. While
many stomach upsets are the
result, of overeating and
drinking, some health problems
are related to, unsafe food han-
dling. Here are a few safety tips
The safest way to thaw the
Christmas turkey is in the
refrigerator or in cold water in
a watertight bag or container.
Allow five hours per pound in
the refrigerator or one hour per
pound in cold water.
The turkey may be allowed
to thaw at room temperature if
it is wrapped in a brown paper
bag. This prevents the outside
from thawing faster and getting
warm before the inside thaws.
Allow approximately 1 1/2
hours per pound.
. To speed up the thawing
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temperature for the first 12
hours, followed by immersion
in cold water for the balance of
the time.
Never stuff a turkey the night
before. It is not safe because
moist stuffing makes an ideal
place for bacteria to grow.
For safety's sake use a meat
thermometer to determine the
doneness of the turkey. Insert
the thermometer in the centre
of the stuffing and roast the
bird until the temperature
reaches 165 degrees F.
Do not use the same utensils
or cutting board for raw turkey
and cooked foods. Wash hands
and utensils with very hot
soapy water after handling the
turkey,
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