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Home My WebLink AboutThe Brussels Post, 1974-12-25, Page 13CHRISTMAS enjoy peace at heart and hearth for Christmas.' Warm thanks. A Very Merry Christmas and a HAPPY NEW YEAR to All Our Customers and Friends • RYAN BULLDOZING R.R. 1, Walton MtGavin • • • • Farm Equipment Phone: Seafoith 527..0245 tit Phone 13ths8618.. 887.6365 Turkey salad canbe money saving dish e imediately With epper. About 1 1 ale syrup may be lash half. Allow for 2 servings, Christmas has come again with its array of glorious foods.Tables are heavy with golden turkeys, creamy potatoes, glazed vegetables, ruby cranberry sauces and relishes, steaming plum puddings and sparkling wines.But aft er this meal is gone, how do we make use of leftovers. We have all made soups, stews, hot and cold sandwiches or casseroles with leftover turkey.But how about a salad? For a quick, light lunch on Boxing Day, Food Advisory Services, Agriculture Canada, suggest a "Turkey Rice Salad". It combines leftover turkey, cooked rice, seasonings and dressing in an economical, yet flavorful salad. Turkey Rice Salad 2 cups diced cooked turkey 3/4 cup cooked rice 1/4 cup chopped onion 1/2 cup diced celery 1 tablespoon chopped fresh parsley 1 teaspoon prepared mustard 1 teaspoon salt: 1/8 teaspoon pepper 1/2 cup salad dressing or mayonnaise Combine all ingredients except dressing. Add dressing and toss. Chill. May be served on lettuce. 4 servings. This salad is also good made with cooked chicken in place-of turkey. EGGS FOR MERRYMAKING — Food Advisory Services, Agriculture Canada, suggest serving this light "Eggnog Parfait Pie" during the festive season. Anyone who loves the flavor and velvety consistency of a custard will enjoy it. Eggnog Pie-a Christmas treat trance u for ct itt hold nk yo. LTD. Eggs for Merrymaking Eggs, which symbolize fertility and new life appropriately play an important part in Christmas • cooking. Without eggs, how could you ever begin to prepare your, • favorite treats from beverages to baked goods? Whether you use eggs in desserts, main dishes, appetizers or snacks, the family diet is enriched with an economical high quality protein food. Eggs are also a good source of iron, phosphorus and vitamin A. Treat this nutritious food with respect. As soon as eggs have been purchased, store them in the refrigerator large end ' up. Cook eggs over low or moderate heat. High heat makes them tough and leathery. If you are using a recipe that calls for only egg white or egg yolks, refrigerate the leftovers in tightly covered containers. Add a little water to the yolks. Use the whites . within a week, and the yolks, within two or three days. Yolks may be added to eggnogs, sauces, sugar frostings, cream fillings and casseroles. In many recipes, two egg yolks may replace one whole egg. Add glamor to eggnogs by folding in beaten egg whites before serving and to holiday breads by brushing the crust...with egg whites before baking.Egg whites make popular meringues such as the "Fruit and Nut Meringues". Food Advisory Services, AgricultureCanada suggest serving "Eggnog Parfait Pie" during the festive season. This light dessert lends itself to be served after, a hearty meal. Anyone who loves the flavor and Velvety consistency of a custard will enjoy this pie. limit and Nut Meringues - egg whites f teaspoon salt V2 cup sugar 1/2 teaspoon vanilla 1 cup chopped dates Or candied cherries 1 cup chopped nuts Beat egg whites and salt until stiff but not dry. Gradually beat in sugar until stiff peaks form. Add vanilla. Fold in fruit arid nuts. prop by teaspoonfuls on lightly gr greased cookie sheets. Bake at. f until brisp (25 to 30 minutes). Turn heat off and leave meringues in Oven until' t Ool, Makes about 4 dozen. Eggnog Parfait Pie 21/2 cups graham wafer crumbs 1/2 cup sugar 1/2 cup butter melted 2 egg yblks K cup milk 1 envelope unflavored gelatin 1/4 cup milk 1 pint vanilla ice cream 1/8 teaspoon nutmeg 1 teaspoon rum extract. 2 egg whites Combine crumbs and ,sugar then stir in butter.Reserve 2 tablespoons for topping and press remainder into two 8-inch pie plat es.Bake 8 minutes at 350°F. Cool., - To make filling, combine egg yolks and % cup milk. Stir and cook until thickened. Remove from heat. Soak gelatin in 1/4 cup milk 5 minutes then melt over hot water. 'Add with ice cream, nutmeg ' and rum extract to custard mixture. Stir until ice cream is dissolved. Beat egg whites until stiff. Fold into custard mixture. Pour into baked shells. Chill until firm (about 3 h ours). Garnish . with remaining wafer crumbs. 10 to 12 servings. TURKEY AND CHRISTMAS The festive season is in full swing and it's time to think about buying the Christmas turkey. Stocks are plentiful right now, especially in the heavier birds of 16 to 24 pounds. Before you make your purchase, check the grade printed on the bag or on the tag. There is usually a price difference between Grades A, B and Utility. Canada Grade A turkeys are the top (natality available at the retail level.The birds are well formed, fattened and fleshed. Many of these are sold as "self-basted" , turkeys which have been injected with fat. They are usually more expensive than their regular counterpart. Canada Grade B birds are not as well fleshed and fattened as Canada Grade A birds and may have minor imperfections which do not affect the eating quality, Canada Grade Utility birds may have moderate sized tears and one or more parts missing, but the eating quality is still acceptable. They are hornially the lowest priced. For a small family, a 16 to 24 pound turkey may- seem rather large. Here is a guide that will help you calculate the number of three-ounce servings a 16, 20 and 24 pound bird will provide A 16 pound bird will yield 34 servings. A 20 pound bird will yield 42 servings. A 24 pound bird will yield 50' servings. About half of the meat will be white breast meat. If you do mot plan on serving the whole turkey, you could ask your butcher to cut it in half for you. Store one half in the freezer and roast the other one as you would a whole turkey. Stuff the cavity and cover the cut side with foil and tie or skewer drumstick and wing tip close to the body and skewer skin to the meat along the cut edges. • Somel• people enjoy leftover turkey during the holidays almost as much as for Christmas dinner. All you have to do is remove the stuffing from the bird and cut the meat from the bones.Store ' the meat in plastic bags or covered plastic containers in quantities suitable for your favorite recipes. From Food Advisory Services, Agirculture Canada come some helpful suggestions to make the most of your leftover turkey meat. Turkey French Toitst: Sandwich a turkey salad between 2 slices of bread, dip in an egg mixture and fry in butter until golden brown. Superb with a crisp green salad. Turkey Dip: Combine leftover turkey with grated cheese, sour cream and seasonings. Serve to company with chips or crackers along with a sparkling cranberry punch. Turkey Burgers: Mix ground leftover turkey with bread crumbs, onion and seasonings and serve on a hamburger bun with. cranberry sauce. Kids love them, not to mention grown-ups., Turkey Casserols: Mix small turkey pieces with graVy and vegetables, cover with mashed potatoes and bake until broWn. A great way to use up all the leftovers. Turkey a la King: Combine turkey With a thick cream sauce, green peas, celery and mushrooms arid serve piping hot on toast or patty shells. Accompany with a tossed salad for a perfect luncheon. BRUSSELS TRANSPORT BRUSSELS, ONTARIO MERRy ChRISTMAS To All We've asked Santa to deliver good cheer, happy times, and our heartiest wishes to show our appreciation for your loyal friendship and continued patronage. THE. BRUSSELS POST- DECEMBER: 25'i 1974 ---11