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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 71 to talk to me lose track of en the public nett Street wi ,-otning to II? Crich, can we hanged a baker on Main -I says. "TN becomhig )w", he adds, likes being a e may be more , he. says "but' ig in a small 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