Times Advocate, 1989-12-13, Page 7Easy eating - Ten easy -to -make dishes were demonstrated at CCAT.
The proof - Sampling some of the dishes prepared during
course are Marian Reith, Ilderton (left) and Shirley Phillips,
a CCAT
Exeter.
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Recipes for easy entertaining
Cranberry Claret Jelly In large pot of boiling salted water,
cook potatoes until tender but not
mushy, about 20 minutes. Drain;
return pot briefly to heat to dry po-
tatoes; let cool and peel. Mash un-
til smooth; blend in cream cheese
and butter until melted. Mix in
sour cream, onions, parsley, salt
and pepper to taste and marjoram.
Transfer to a 8x8 inch baking dish,
smooth top and sprinkle with
crumbs. (Can be made ahead, cov-
ered and refrigerated for up to 2
days; add 10 minutes to baking 1
time., Bake in 400 degree oven for
about 20 minutes or until light gold
and heated through. Makes 9 to 10
servings.
Yield: 4 1/2 cups
1 cup bottled cranberry juice cock-
tail
1 cup red wine
3 1/2 cups sugar
1/2 bottle Certo Liquid Fruit Pec-
tin
Combine juice, wine and sugar in
a saucepan. Bring to a full rolling
boil and boil hard 1 minute, stir-
ring constantly. Remove from
heat. Immediately stir in liquid
fruit pectin. Ladle quickly into
jars. Coverat once with 1/8" hot
paraffin.
Hot Crab Dip
1-8 oz. (250 g) cream cheese
1/4 cup mayonnaise
1/2 t. garlic powder
1 can crabmeat
1 cup gated cheddar
Combine all ingredients in mixer
or food processor. Place in onion
soup bowls and heat. Serve with
crackers.
Spinach dip
1 c. mayonnaise
1 c. sour cream
1 envelope Knorr's Vegetable
Soup Mix
1 pkg. frozen spinach (thawed and
chopped)
Combine all ingredients. Hollow
out a round loaf of white or pum-
r —nickel.
Cocktail meatballs
1 lb. ground beef
1 egg
1 pkg. onion soup
1/4 cup bread crumbs
garlic salt to taste
salt and pepper to taste
Combine and form into -balls;
brown and remove from pan.
Sauce
1/2 bottle chili sauce (3/4 cups)
1/2 jar currant jelly or grape jelly
(1/2 cups)
juiceof 1/2 lemon
1/2 bay leaf
Combine above sauce ingredients
and cook over slow flame for 30
minutes. Add meat balls and cook
until done.
Layered Vegetable Salad
This attractive salad is perfect for
a crowd. Prepare it a day in ad-
vance; any leftovers will keep well
in the refrigerator for 3 to 4 days.
1 pkg. (12 oz./340 g) frozen peas.
Put salt and sugar in cooking water
1 small head lettuce (iceberg or ro-
maine), shredded or thinly sliced
1 large green or red pepper, seeded
and chopped
3 stalks celery, thinly sliced. diago-
nally
1-3/4 cup mayonnaise
1 L granulated sugar
1 cup grated sharp Cheddar cheese .s
8 slices bacon, cooked, drained and
crumbled
Garnish
tomato wedges
black or green olives
hard -cook egg slices
Blanch peas in boiling water for 1
to 2 minutes; drain and cool under
cold water, drain and dry. Line bot-
tom of 8 or 9 inch round salad bowl
with layer of leuuce. Over 'lettuce,
layer separately green pepper, on-
ion, celery and peas. Spread with
mayonnaise; sprinkle with sugar
and cheese. Refrigerate, covered,
for at least 8 hours. Just before
serving, sprinkle top with crumbled
bacon. Top can be garnished with
rows of tomato wedges, black or
green olives and /or egg slices. To
serve, spoon down through layers
so each serving has some of each
layer. Makes 8 to 10 servings.
Herbed Potato Casserole
Here's an appetizing new way to
present that old standby - the
make -ahead potato casserole.
10 potatoes (about 3-1/2 lbs)
1/2 lb. (250 g) cream cheese
1/4 cup butter
1 cup sour cream
1 cup chopped green onions
1/2 cup minced fresh parsley
salt and pepper
pinched dried marjoram
1/2 cup coarse bread crumbs
A great Christmas Gift Idea
LUGGAGE
Choose from
Garment bags from
Totes from
Carry -on, from
by McBrine and Samsonite
one of the largest selections in this area
$66.00
$24.95
$42.00
Attaches from $34.95
3 piece sets from $69.95
Vanity cases,
24", 26" 28" sizes as well
NOTE: We still have a few pieces of "Samsonite
Caribbea 100" (discontinued). Specially priced for
final clearance. We just might have the colour and
size to complete that set, '
Stogisl'e
Main SI. 23S 1933 tater
Qualify Footwear... Courteous Service
Rutabaga Puff
1 rutabaga, cubed (750 ml)
2 eggs, separated
250 ml. applesauce
45 ml melted butter
15 ml brown,sugar
2 ml salt
1 ml nutmeg
dash white pepper
Cook and mash rutabaga. Beat egg
yoks. Add rutabaga, applesauce,
melted butter, brown sugar, salt,
nutmeg and pepper. Combine thor-
oughly. Beat egg whites until stiff.
Add egg whites at last minute. If
doing ahead, don't fold in until
ready to bake. Fold into rutabaga
mixture. Pour into greased casse-
role dish. Bake at 180 degree C for
50 minutes. Makes 4 to 6 servings.
Green Bean Casserole -
You can make this ahead, set in the
refrigerator and heat just before
dinner. Try with ham or corned
beef. Serves 8.
2-12 oz. packages frozen french -
cut beans, (cooked and drained)
1-5 oz. tin water chestnuts,
drained, sliced
1/2 cup toasted, slivered almonds
1/2 cup butter
1 lb. lean fresh mushrooms, sliced
1 medium onion, sliced
1/4 cup flour
2 cups milk
1 cup cream
1 1/2 cups grated sharp cheddar
cheese
1/8 t. Tabasco sauce
2 t. soya sauce
1.1. salt
1/2 ucce
Saute'ed onion and mushroom
in butter. Add flour and mix. Add
milk and cream, stir until thick-
ened. Add remaining ingredients
and simmer until cheese melts.
Add cooked beans, mix well. Pour
into greased shallow casserole.
Sprinkle with toasted slivered al-
monds.
Bake at 350 for 35 to 40 minutes.
December 13, 1989
Page 7
Cookbook correction
Just as regular as T -A's annual
cookbook are the annual cook-
book corrections. Sorry about
that!
Add 1 lb. butter to the White
Fruit Cake on page 9.
The Salmon Spread on page 26
calls for 1 8 oz. pkg. cream
cheese, not 12.
xvirpowircippriffrincrircinirc
For The
Festive Season
114)
:
Fresh
Country
Buns
Mincemeat
Tarts
Nutritious
Bran Muffins
doz.
11.19
Chop Suey
Loaf $1.99
lb. $4.79
lb. $3.99
6/$1.99
6/$1.49
Old Cheddar
Cheese
Havarti Butter
Cheese
Deluxe light or dark Christmas cake
Same price as last year
lb. $3.99 light
Ib. $4.49 dark
Attractive Cheese Gift Baskets
Make a perfect gift
Cheese plates - made to order!
!et
Christmas candies, nuts, 'cookies, snacks, baking supplies
n • Fancy crackers, jams, jellies, apple butter and more.
• For your Christmas dinner, enjoy our fine quality baking products
Over 60 varieties of Canadian and imported
Cheeses fresh of the blocks!
Prepackaged fancy imports
Dinner rolls, bread, mincemeat pies and tarts,
shortbread cookies, donuts. -
We have a wide variety of
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