Loading...
HomeMy WebLinkAboutThe Lucknow Sentinel, 1978-12-20, Page 14• 146,--tionow Sit*, vrethhogdoy, Docomber 20, 1978 • freaking out with hearty good wishes for a Christmas bright and cheery! We're happy to extend thanks to cherished friends and neighbors. McDONAGH REAL ESTATE AND INSURANCE. AGENCY LTD. 1 ;11 -co TOI cfow s\.12sk,s JP, 54-ico 1P,S2SW) • zx inginQ our way to you with. holiday greetings and best wishes for harmony on earth. Thanks one and 011. • Lloyd and Beth Johnston DONNA, DENNISAND DOUGLAS 11•I1.3 HOPTOOD Desserts —the traditional` and the unusual CHRISTMAS CAKE 1/2 pound brown suger (1 cup) 1/2 pound butter (1 cup) 5 eggs (beaten) 3 pounds seedless raisins 1 pound dates 1/2 pound cherries 1/2 pint pineapple 'A pound almonds A pound mixed peel 1 tsp. lemon extract , 1/2 pound flour (2 cups) 1 tsp.' baking, powder 1/2 tsp. soda 1/2 tsp. nutmeg 1/4 tsp. cinnamon 1/4 tsp. cloves 1/2 cup sour milk Combine sugar, butter and eggs in a bowl. Add fruit and lemon extract when sugar mixture is mixed. Sift flour and dry ingredients. Add alternately with milk, mixing carefully. Bake two hours at 300 degrees F. • NOTE: T use a wooden spoon instead of electric beaters, to mix cake. A time for dPeace and Joy ...A and time for renewing sharing memories cherished friendships. Johnstone Mobile Feed Service GORDON A. JOHNSTONE, PROP. SWIFT FEEDS Wishing you all At his time of the year, A plentiful measure of YULETIDE CHM LUCNOW MACHINE • ANDWELDING SHOP Phone 538.3635 . BARRY HACKETT LES I AZELDEN CREPES 1 cup sifted all-purpose flour 1 tbsp icing sugar dash of salt 3 eggs 1 cup of milk 1 tbsp brandy butter Sift together flour, icing sugar, and salt. Beat eggs until blended; add milk and brandy. Add egg mixture to dry ingredients, beating until very smooth. Heat a heavy 7 -inch frypan and grease lightly with butter. Lift off heat and add 2 tablespoons of the batter. Quickly tilt the pan to spread batter evenly over base. Return to heat: brown crepe on each side (about 1 minute). Place on waxed paper. Makes 20 crepes. STRAWBERRY CREPES 1 quart strawberries rinsed and hulled Chop 1/2 cup 'strawberries for cream filling. Set aside. Slice remaining strawberries for sauce. Set aside. CREAM FILLING 1 pkg. (8 oz.) cream cheese - 1 "tbsp. light cream 2 tbsp. sugar 1/2 cup strawberries, chopped Combine cheese, cream, and sugar in saucepan. Heat until mixture :is of _spreading. consistency. Add chopped straw- berries. Place a little of the mixture at one end of each crepe. Spread to edges. Roil, then tuck ends under to prevent filling from oozing. STRAWBERRY SAUCE 1/2 cup butter 3/4 cup orange juice 1/2 cup sifted icing sugar 31/2 cups sliced fresh strawberries (reserved) Heat and stir butter, juice ani icing sugar in saucepan. Heat crepes in this sauce. Remove to platter. Add straw- berries to the sauce. Toss to glace the berries. Serve, allowing 2 'tablespoons of saucy berries to each crepe. Be food safety conscious This is the time of the year when many of us are enter- taining often. There is more food around, more leftovers and more chance of food poisoning, if the food is not handled properly. Proper food handling techniques are important, stress the food specialists at the Ontario Ministry of Agriculture and Food. The key is to remember that temperatures between 4 degrees C (40 degrees F) and 60 degrees C (140 degrees F) are in the danger zone range for keeping perishable foods. In this temperature range, food poisoning bacteria mul- tiply rapidly. Keep foods such as meat, fish, poultry, eggs and dairy products hot (above 60 degrees C or 140 degrees F) or cold . (below 4 degrees C or 40'degrees F). Do not leave these foods at room temperature either be- fore or after you've served there. For example, when hand- ling any of these perishable foods, prepare them as quickly as possible to ready them for cooking. If they are prepared well ahead of cook- ing time, refrigerate them. Don't leave them at room temperature. Once the foods have been cooked, either keep them hot or, if any is left over and to be stored, wrap and refriger- ate right away. If the foods are to be served cold, keep them re- frigerated until serving time, serve them and then refriger- ate again immediately. Remember that hands, ut- ensils and contaminated work surfaces are carriers of bacteria. Always wash your hands thoroughly before handling food. Wash utensils and work surfaces after each use to prevent cross -contam- ination from one food to another. Be food safety conscious.