HomeMy WebLinkAboutThe Brussels Post, 1973-12-12, Page 21A GOOD SELECTION OP TIM LATEST KNEE
RECORDS and TAPES as Advertised on 'IV. ,
Ray & Helen's
•
Family Centre
RAY HELEN ADAMS — 887-6671
Sart!! Claus ,has arrived' at: RAY and
HELEN'S with Gift Suggestions for
oiverybocly. •
Gift Wrap, Cards and
Decorations
Radios AC, DC 9.98
Toys and Games for all
ages.
Ladies' Housecoats
15.98 to 29.98
WE 'WILL .14E OPEN
• moNtiAz. ECG lit Ana. 24. EEC; 18.
WE 1, liEC 19*. 11101tat litps. .2k Pitt DEC.; .g1
III 9' •
BRUSSELS STORES
CLOSED BOXING . DAY
January, February March
CLOSED FRIDAY NIGHTS
Brusselsi Business Association
Here are lots of ways
to use Christmas leftovers rea
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What to do with leftover turkey
after the Christmas feast, is a
problem many homemakers en-
counter, Whether there is just a
little remaining or a lot, proper
storage will ensure optimum
quality and safety.
To store leftover turkey,
remove the stuffing from the bird
and cut the meat from the bones,
The stuffing may be stored for
three days in a covered container
in the refrigerator and up to one
month in the freezer. If desired,
use the bones for making soup or
broth. Separate large slices of
meat from scraps and package it
according to the type (i.e. diced
dark meat, white slices) and
amount of turkey • for the
particular recipes in which you
plan • to use it. Plastic bags,
aluminum foil, and covered
containers are ideal for packag-
Ing. Date packages and mark the
contents. Cooked turkey will keep
for three to four days in the
'refrigerator, .but if your family
'tires of it quickly, freezing
extends the storage time. Plain
slices will keep one month at 0
degrees F. or lower and up to
'three months if covered with a
broth or sauce.
The list of dishes which can be
NePared with leftover cooked
turkey is long and varied,
Leftovers can be easily trans-
formed into soups, salads, cas-
seroles, sandwiches, croquettes
etc. Here is an idea from Food
Advisory Services, Agriculture
Canada, which is sure to receive
requests for a repeat perfor-
mance,
TURKEY FRENCH TOAST
SANDWICH
1 cup finely diced, cooked`turkey
2 tablespoons chopped onion
1/4 cup finely diced celery
1/4 cup salad dressing or
mayonnaise
1/a teaspoon prepared mustard
1%2 'teaspoon salt
Dash pepper
8-slices buttered bread
3 eggS
6 tablespoons milk
2 tablespoons butter
To make filling, combine
turkey, onion, celery, dressing
and seasonings. Spread bread
with filling to make 4 sandwiches.
Cut sandwiches in. halveS. Beat
eggs and milk. Dip sandwiches in
egg tnixtured fry in- *Ater until •
golden brown (2 to 3 minutes each
side), 4 servings.
days old (not the ones you
purchased today) for hard cook-
ing. They are usually easier to
peel. Cook eggs carefully to
prevent an unattractive dark ring
from forming around. the 'yolk.
This ring results when eggs are
cooked too long or at too high a
temperature or when they are not
cooled' immediately. Peel, eggs as
soon as they arecold. Starting at
the large end, crack the- shell by
tapping it gently all over on a
hard surface, then roll the„ egg
between your palms to •loosen it.
Start peeling at the large -end of
the egg. If the shell has a
tendency to stick, hold the. egg
under cold running water While
peeling,
Combine chopped, hard-cooked
eggs With salad dressing or cream
or cottage cheese and seasonings
for zesty dips. Make them into
assorted fillings for hearty or
fancy sandwiches or turn them
into the delicious "Festive Eggs"
featured by Food Advisory
Services- for, the Yuletide season.
FESTIVE EGGS
6 hard-cooked eggs
No matter how golden your
turkey and how savOry, the
stuffing; a Christmas ')dinner
would be incomplete without a
seleetioirot 4,00tables,,, dressed
t up specially for the- occasion.
Food Advisory Services of Agri-
Culture. Canada . have prepared
"Piquant Beets", "Duchesa Pot-
atoes" and "Glazed Tilt*" to
adds to—y0Or festive
enjOyMente
PIQUANT BEETS'
2 pounds beets, cooked! peeled
2 radish poops' 'prepared_horse-
,
2 tablespoons honey
3 tablespoons lemon juice
I teaspoon salt
Combine ingredients. Cover
and, heat. servings.
"Quick Piquant beets! Use 2
10-oniite Una sliced beets,
drained.
toUtRESS POTATOES
6 medium potatota
(about 1 pounds)
34tableSpOoria butter
"2 tablespoons
Wilt pepper
This Christmas entertain with
eggs. Quickly and easily, the
ordinary egg can be transformed
into delicious dips, drinks and
appetizers, satisfying main -cour-
ses and tempting desserts. Food
Advisory , Services, Agriculture
Canada, suggest .that you have a
supply of hard-cooked eggs in
• your refrigerator when guests
drop in.
," Reserve the eggs that are a few
ENTERTAIN' WITH EGGS'
A supply of hard-cooked eggs in your refrigerator will' prepare- you for all kinds of entertaining
during the Yuletide season, whether impromptu or planned. These eggs are made extra festive by the
addition of olives, devilled ham, mushrooms or 'cheese• to traditional stuffed eges.
••-
ntertain
•witn - eggs
2 tablespoons soft butter
2 teaspoons salad dressing
mayonnaise
Salt and pePper
Cut eggs in halves lengthwise.
Remove yolks and mash. Com- •
bine with remaining ingredients
and one of • Ahe •following
combinations; mix thoroughly.
Heap into egg white halves.
FESTIVE-HAM EGGS - Add 1/4
cup devilled ham and 2 teaspoons
. prepared Mustard. Garnish with '
pimiento. -
FESTIVE-OLIVE EGGS - Omit .
'salt. Add 2 tablespoons chopped
.stuffed olives an4 1/4 teaspoon dry
mustard. Sprinkle with paprika.
FESTIVE-CHEESE EGGS - Add
%• cup grated old cheddar cheese •
and dash cayenne. Sprinkle, with
paprika.
Remember! it takes but a
moment to place a Brussels Post
Want .Ad and be money in pocket.
To advertise, just Dial 8russela
887-6641.
Suggestions to add
to the. Xmas turkey
1/8 teaspoon nutmeg
2 eggs
Cook potatoes-in boiling Salted
water (1 Cup water, 1 teaspoon
salt) ,until tender. Drain and
mash. Beat in butter, milk and
.--seasenitig.CoMbine 1 whole egg
and I egg yolk. Beat into
potatoes. Shape into 12. mounds
.on-Treased -cookie sheet. Beat
remaining egg white lightly and
brush over potatoes. Hike at 425
degrees P until golden (about 10
minutes)t 6 servings.
GLAZED TURNIPS-
1 turnitt (about I% 'founds)
.cup boiling Water
3/4 teaspoon salt
‘3 tablespoons butter
3 tablespoons brown sugar
1/8 teaspoon nutmeg
1 talbeSpotm lemon juice
Peet turnip and cut in fingers
about 21/4 inches tong: took in
boiling salted water until sink
tender, about IS Minutes. Drain.
combine retraining 'ingredients.
Add tittnip and cook, nneoVerea,
turning frequently, until glazed (6
to 8 Minnie's). 6 utt*itiga,
eittissitis Post DitiMSER tOt‘-.1t