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HomeMy WebLinkAboutThe Brussels Post, 1978-12-20, Page 12YOUR CHRISTMAS MENU — Turkey has for centuries been a favorite at Christmas. This year, experiment with a different type of stuffing. The Food Advisory Division, Agriculture Canada developed their own version of bread stuffing. Add 1/2 pound.of chopped mushrooms and 1/2 cup of cashews per 10 cups of bread. For this-Christmas we also have a goose -recipe. *Even at Christmas Don't forget balanced meals Unending good, wishes to you and yours this Chkistulas, H & N DAIRY SYSTEMS 12 THE BRUSSELS POST, DECEMBER 20, 1978 Planning Christmas menu.? Here's how much food to buy Although the Christmas spirit may lead you to splurge in various ways, balanced menus are still a must! Family and friends will thank you for it. Canada's Food Guide pro- vides you with a basic plan. It recommends a specific num-- ber of servings of food which should be 'chosen every day from each of the four food groups: two to three servings of milk and milk products; three to five servings of bread and cereals; four to five servings of fruits and vegetables; and two servings of meat and alternatives. Include foods from each group in your Christmas menu. For example, turkey from the meat and alternates group; stuffing counts as one serving of bread; potatoes and vegetables supply two portions from the fruits and vegetables group; Christmas pudding or mince pie con- tribute another half-serving of fruit; cheese and crackers .at the end of the meal supply a half-serving 'from the milk and milk products group. When planning menus, avoid foods that are either too fatty or too sweet. They often supply far, too many calories for what they're worth. So go easy on the gravy. Remove excess fat in broth and sauces. Chill them and lift off the solid fat. Whenever possible, use yogurt rather than cream or sour' cream on fruits or vegetables. Agriculture Canada's food consultants advise you to look for frozen or canned fruit that is packed without sugar or in a light syrup. In terms of frozen dairy pro- ducts, sherbet and ice milk contain less fat than ice cream. Snacks like candies, chocolates and chips supply empty calories whereas crisp vegetables, fruit, nuts and raisins offer much more in terms of food value. Think about it! Whether you are thinking of having a romantic dinner for two or a larger family get-together at Christmas, you might be a little unsure how much food to buy. Food Advisory Division, Agri- culture Canada offers some guidelines for buying poultry and preparing stuffing for that big supper. If turkey is on the menu, a 12 pound bird will serve 12 to 16 people, whereas one of eight pounds will suffice if only 8 to 10 people are invited to ' dinner. A 20 pound bird will satisfy 20 to 25 people. These servings *are generous and will allow for seconds. For stuffing,, allow about ten cups for a turkey of 20 pounds, and about seven cups for one of 10 pounds: Don't stuff the bird tightly because the stuffing expands during cooking. Spoon in the stuf- fing immediately before cooking the bird and don't forget to remove it right after the dinner's over and refrig- erate turkey and stuffing separately. These pre- cautions will avoid un- necessary bacterial growth. Other types of poultry are just as welcome at Christmas as turkey. A five pound duck would serve four people. If you choose to serve a chicken or capon, allow about 3/4 of a pound per serving - a six pound bird will serve eight people. For the stuffing, five cups will suffice for a bird weighing eight pounds. For that menu for two, turn the turkey tradition into an intimate serving of Cor- nish chicken or quail. Pre- pare one Cornish chicken or two quails per person. Don't count on too much stuffing - apiece of cinnamon-drenched apple will fill, the cavity of a quail. A wild rice stuffing complements the flavor of the Cornish chicken; allow about 1/2 to % cup of stuffing for each. If the poultry is frozen, pay special attention to the thaw- ing procedure. It's prefer- able' to' thaw in the refriger- ator or in cold water, since in both cases the bird remains cold and this slows down the growth• of bacteria. In the refrigerator, allow five hours per pound and about one hour per pound in cold water. After the bird is completely thawed, cook immediately, or at least within 24 hours if refrigerated. Happy holidays and good eating! Goose Greenings or other tart apple Prunes Ready-to-cook goose Salt to' taste 1. The amount of stuffing depends on the size :of the goose. Allow one cup for each pound of the bird, ready-to-cook weight. Apples and prunes may be used -in equal measure. 2. Soak the prunes two hours or longer, drain and remove the pits. Peel, core and slice the apples. Mix the fruits and sweeten to taste. 3. Preheat oven to moder- ate (325°F). 4. Sprinkle the goose in- side with salt and fill its cavities with the fruits. Truss tying the legs loosely to the tail. 5. Place the goose, breast up, on a rack in an open roasting pan and roast until the leg joints move easily and the flesh is soft. Remove the fat from the pan as it is extracted. An eight-pound goose (ready-to-cook weight) will take four hours to roast; a ten-pound goose will take four and one-quarter hours; a twelve-pound goose will take five hours, and a fourteen- pound goose six hours. Bringing .a pock full of warm. wishes for .a jolly Christmas to all. the fine fOlk we count as friendga it's a plea8ure to know you thanks„ -4.**440044. McGEE AUTO ELECTRIC itAtkEDIW:SERVitt" • '355 Josephine. 'Street.'Winghoni Ph 357,14,16..