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HomeMy WebLinkAboutThe Citizen, 1991-12-23, Page 35THE CITIZEN, MONDAY, DECEMBER 23,1991. PAGE 35. WILL DO SNOWBLOWING. Reasonable rates. Phone 887-6580 or 887-6536 anytime. 50-2 HANK'S SMALL ENGINE Sales and Service, Highway 4, Londesboro. Complete services for small engines. Dealer for Canadi- ana, Bolens, Weed Eater, Poulan and Badger Farm Equipment. Call 523-9202. tfn ALUMINUM AND CUSTOM welding, ornamental railing, trail­ ers, custom hitches, pigs/cattle pen­ ning, machinery repairs and fabricating. Call Peter de Jong, 523-4816. tfn TREAT YOURSELF TODAY. Manicures - $5.00; Pedicures - $10.00; Reflexology - $10.00; Waxing - $4.00 to $12.00. Phone Deb Datema, 523-4984. 36-tfn PROFESSIONAL-LOOKING RESUMES, reports, essays provid­ ed on the most modern desk-top publishing equipment at The Citi­ zen. Call 523-4792 or 887-9114. 43-tfn Commercial Motor Vehicle Inspections (with yellow sticker) BRIAN ARMSTRONG 887-6820 a VEHICLES FOR SALE 1978 VOLKSWAGON RABBIT, as is, $300. Call 523-9636 after 6 p.m. 50-tfn 1980 OLDSMOBILE CUTLASS. Phone 357-1548. 51-1 WANTED HIGH SCHOOL STUDENT looking for part-time employment, has experience in farm and store environment. Call Greg at 523- 9660. 48-tfn WANTED TO BUY: SCRAP cars and trucks. L & B Auto Wreckers, 1/4 miles south of Brus­ sels. Call 887-9499. 09-lfn SMOKED TURKEY BARLEY SOUP Smoked turkey carcass with skin and some meat left on 2 cups chopped celery 2 cups chopped carrots 2 cups chopped onions 3 bay leaves About 6 cups water (more if needed to barely cover turkey) 3/4 cup barlev Salt Pepper Combine turkey carcass, celery, carrots, onions, bay leaves and water. Simmer gently three hours or so. Drain off and degrease the broth. Remove the bones. Return vegetables and turkey pieces to broth. Add salt and pep­ per to taste. Bring to boil. Add bar­ ley; cook on reduced heat until the barley is lender, about 15 minutes. Serve with tossed salad and french bread. Cook up a tasty Christmas with special festive recipes CRANBERRY WASSAIL BOWL 1/2 cup blanched almonds 1 cup seedless raisins Rind of 1 orange, peeled in strips Rind of 1 lemon, peeled in strips 1 tsp. whole cloves 1/4 tsp. coriander seed 2 cinnamon sticks (3-inch) 1/2 tsp. whole allspice 6 whole cardamom 4 cups water 8 cups cranberry cocktail 2ia cups pineappie/grapefruit juice Combine all ingredients except fruit juices in a saucepan. Cover. Bring to a boil then reduce heal and simmer 15 minutes. Cool. Chill fruit juices. If desired, strain spice mixture. Just before serving, pour with chilled juices over a block of ice in large punch bowl. Or serve hot in mugs, using cinnamon sticks as stirrers. Makes 15 cups (3.75 L). HOLIDAY BEAN SAUTE 3 tbsp, butter or margarine, divided 1/4 cup filberts (hazelnuts) or walnuts, chopped 1 medium onion, Finely chopped 1 clove garlic, minced 1/2 cup sliced celery 1/4 cup chopped red pepper (optional) 1 can (14 oz.) cut green beans, drained 1 can (14 oz.) cut wax beans, drained In frying pan, melt 1 tsp. butter over medium heal. Saute nuts 1 to 2 minutes, until lightly browned. Remove from pan. Add remaining butter to pan. Saute onion, garlic, celery and red pepper 5 minutes or until tender. Stir in beans and heat through. Pour into serving bowl and sprinkle with nuts. Makes 6 servings. Preparation Time: 8 minutes. Cooking Time: 10 minutes. CHEESE CORN BISCUITS 2I/2 cups all-purpose flour 4 tsp. baking powder 2 tsp. dry mustard 1/2 tsp. salt 1/3 cup shortening 1 cup shredded cheddar cheese 1 can (14 oz.) cream-style corn Combine flour, baking powder, dry mustard, and salt. Cut in short­ ening until mixture is crumbly. (Food processor may be used.) Add cheese. Stir in corn, mixing just until dry ingredients are moistened. Turn out onto floured board and knead 12 limes. With floured rolling pin, roll out to 3/4 inch thickness. Cut with floured round 2-inch cookie cutter. Place on bak­ ing sheet. Bake al 450°F. (230°C) for 12 to 15 minutes or until golden own. Serve warm. Makes about 2 dozen. Preparation Time: 15 minutes. Baking Time: 12-15 minutes. APPLE TOURTIERE PIE lw pounds ground pork 1 medium onion, chopped 2 tbsp, flour 1/2 cup chicken broth 1 tsp. Dijon mustard 1/2 tsp. dried thyme 1 tsp. salt 2 small apples, peeled and sliced Fast and Festive It's a busy time of year, but this Fast Festive Fruit Cake lets you serve up a traditional Christmas treat without the time consuming effort. Roll out half of dough and fit into a 9-inch plate. Trim edge even with pie plate. In frying pan, brown pork with onion. Drain off fat. Stir in flour. Add chicken broth, mustard, thyme and salt; cook and stir until thickened. Place apple slices on bottom of pie shell. Spoon in pork mixture. Roll out remaining pastry and place over top of pie; trim edge to 1/2-inch. Fold underneath bottom crust; seal and flute edge. Slash top with knife. Place pie on baking sheet. Bake in preheated 400°F. (200°C.) oven for 35 to 40 minutes or until pastry is golden and filling is bubbly. Makes 6 servings. ROAST TURKEY WITH WILD RICE STUFFING 1 small turkey (about 8 pounds), domestic or wild 1/2 large lemon 1“ cups (3 sticks) butter, melted 1 tsp. salt Freshly ground black pepper to taste Wild Rice Stuffing (recipe follows) 2 tbsp, madeira Pinch of dried thyme Pinch of dried rosemary 2 tbsp, heavy cream Preheat the oven to 500°F. Rub the surface and cavity of the turkey with the lemon, then thor­ oughly coat the surface with some of the melted butter, using a basting brush. Sall and pepper the bird inside and out. Lightly sluff with the Wild Rice Stuffing and sew up the opening. Place the turkey in a roasting pan just large enough to hold it. In a small saucepan, mix the Madeira with the rest of the butter and bring to a boil. Add the thyme and rosemary. Reserve for basting. Roast the turkey uncovered for 10 minutes. Turn the heat down to 35O°F. and continue to roast for 2 hours (15 minutes per pound), bast­ ing frequently until the turkey is nicely browned and tender. During the last 10 minutes of cooking, baste the bird with the cream. To make an outdoor dinner, transfer the turkey to a large piece of double-thickness foil and wrap well. Put into a plastic bag, wrap in several layers of newspaper, and place in an insulated carrier. The turkey will stay warm for up to 2 hours. Serves 8 or more. WILD RICE STUFFING 1/2 cup (1 stick) butter 4 chicken livers 2 tbsp, brandy 1/4 cup finely chopped shallots 1/4 cup finely chopped red onion 2 cups wild rice, well washed 4I/2 cups chicken stock 1/2 cup chopped celery 1/2 cup chopped green bell pepper lw cups coarsely chopped cooked chestnuts 1/2 cup minced fresh parsley 1/2 pound pork sausage, cooked, crumbled, and drained on paper towelling 1 cup toasted coarse bread crumbs 1/8 tsp. cayenne (ground red) pepper 1/2 tsp. salt Freshly ground black pepper Melt 2 tbsp, of the butter in a small frying pan. Add the chicken livers and cook over low heat for 6 minutes, or until they are lightly browned and still pink inside. Remove the livers and deglaze the pan with the brandy. Add any liq­ uid and browned bits to the chicken livers. In a large, heavy-bottomed pot, melt 4 tbsp, of the butler and cook the shallots and onion over gentle heal for about 5 minutes, or until they are soft. Stir in the wild rice, slock, celery, and green pepper. Bring to a boil, reduce heat, cover and simmer for 40 to 50 minutes, or until the rice is lender and the stock has been absorbed. Off the heal, stir in the chestnuts, parsley, sausage, and remaining butter. Coarsley chop the chicken livers and stir them into the rice along with the bread crumbs, cayenne, salt, and pepper to taste. Makes 8 cups. PUMPKIN PIE 1 unbaked 10-inch pie shell 1 egg white, lightly beaten 2 eggs 2/3 cup milk ll/} cups evaporated milk 1 cup granulated sugar 1 tbsp, ground cinnamon 1 tsp. ground ginger 1/8 tsp. ground cloves 1/8 tsp. ground nutmeg 1/2 tsp. salt 1 pound (2 cups) mashed fresh or solid-packed pumpkin (not pumpkin-pie filling) Preheat oven to 350°F. Brush bottom of pie shell with egg white and set aside. In a large bowl, beat eggs. Add milk and evaporated milk and mix. Add sugar, cinnamon, ginger, cloves, nutmeg and salt. Mix well. Add pumpkin and mix again. Pour mixture into prepared pie shell. Bake for 1 hour, or until filling feels firm when lightly pressed with fingertip. Remove pan to wire rack and cool. Serve with whipped cream if desired. Yield: one 10-inch pie. LAST MINUTE FESTIVE FRUIT CAKE 2 cups raisins 1 (19 oz. can) peach slices, drained and chopped 1 cup firmly packed brown sugar 1 cup vegetable oil 1/2 cup orange juice 2 cups whole glac6 cherries 2 cups chopped walnuts 4 eggs, beaten 3 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1/4 cup corn syrup Combine raisins, peaches, brown sugar, oil and orange juice in a medium saucepan. Heal just to boiling; remove from heat and cool. Add cherries and nuts to cooled mixture. Stir in beaten eggs. Combine flour, baking powder, salt, cinnamon and cloves. Stir into fruit mixture. Pour into two greased and floured 81/2 x 41/2-inch loaf pans. Bake at 300°F. (150°C) lw to 1* hours. Cool in pans for 15 minutes; remove from pans and finish cool­ ing on rack. Heat com syrup just until bubbly; brush syrup over cake. Garnish as desired. Makes 2 loaves. Store wrapped in foil or airtight container.