Times Advocate, 1997-12-17, Page 53Page 20 Times -Advocate, December 24, 1997
C'C?MM111UITY_
Recipes for the holiday season]
Eggscellent recipes for the holidays
There's no time like the holidays
to renew old acquaintances. to gel
uigether with family and friends.
And there's no time like • the
holidays to re -acquaint ourselves
with Canadian eggs. to get together
-.with the traditional' dishes, drinks
and delights.
• We want everything to be perfect
fur the festive season. But as "the
holidays approach. we 'realize just
how little time there is to do
everything "wc hope to do.
• That's why . we want foods that
are easy to prepare, taste good. look
great • and are .consistently
nutritious. That's why we. want the
versatility and advantages offered
by Canadian eggs. .. .
Today. Canadian eggs are
increasingly popular. And little
winder. They're perfect for simple,
fancy hors d'oeuves, a must for
traditional drinks and great for a
wide variety - of . holiday
decorations. .
This year, the Canadian Egg
Marketing Agency is making it
even easier to bring home eggs for
the holidays. Holiday Recipes, 12
pages of tasty and nutritious recipes
for holiday -.entertaining, are in
grocery storage cases and baking
sections . across Canada for the
holiday season, Also available are
Valuable coupons and a chance to
win great prizes.
Here are a few samples of the
treats you'll find in - Holiday
Recipes. -
Luscious holiday eggnog
-Because this eggnog is cooked.
this recipes makes a wonderfully
thick, elegant drink that goes down
oh so smoothly...
6 large eggs
I/2 cup sugar
4 cups milk
2.tsp. vanilla extract
1/2 cup brandy (optional)
2 cups whipping cream
Grbund ginger
In a large heavy saucepan., beat
eggs and sugar until well blended.
Gradually stir. in milk. Cook over
medium kw heat. . stirring
constantly,' until mixture 'is" thick
enough to coat a spoon, about 25
minutes. Pour custard into a large
howl. 'Stir in vanilla and brandy.
Chill howl in ice water for a,few
minutes, stirring occasionally.
Cover and refrigerate at least 3
hours or overnight.
To serve, beat whipping cream
• until soft peaks form. Gently fold
whipped cre.am into custard.
'Sprinkle lightly with nutmeg.
Either keep eggnog refrigerated or
place bowl on a bed of ice. Serve
within 2 hours. Refrigerate any
leftovers .and use for French toast
the next morning. Makes 16-1/2
cup (125 mL) servings.
'Devilled eggs - variations on a
theme
There is nothing devilish about
these. By adding a few ingredients
here or there, making a minor
adjustment with a spice or two you
can prepare devilled eggs like
never before. And just watch how
quickly your guests devour these
little devils...
Basic recipe
12 hard -cooked eggs, peeled
1/4 cup regular or light
mayonnaise
2 isp. dijonnaise
Pinch of salt and pepper
Cut eggs in half lengthwise..
Remove yolks. With fork, mash
yolks, add mayonnaise, dijonnaise,
salt and pepper. Divide amount in
half, add the ingredients for one of
the variations below. Refill whites
with stuffing and garnish. as
directed. Serve immediately or
store, covered, in refrigerator. Use
within 3 days. Makes 2 dozen
appetizers (enough for two
variations below). -
Herbed eggs
To "half of stuffing, add 1 tbsp!
(15_ mL) each minced fresh chives
and minced fresh parsley, and a
pinch each dried tarragon , and _
garlic powder. Garnish with cher."v
tomato wedges. Makes 1 dozen'.
California -style eggs
To half of stuffing, add 1 tbsp.
minced sun-dried tomatoes, 2 tsp.
minced fresh basil or 1/4 tsp. dried
basil and a dash of balsamic
vinegar. Garnish, with sun-dried
Top with black caviar. Makes 1 '•
dozen. _
Eggs with shrimp and olives
To half of stuffing, add 1/4 cup'
mashed cooked shrimp, 1 tbsp.
minced fresh parsley, drained
horseradish and lemon juice to
taste. Garnish with a rosette, of
mayonnaise, small cooked shrimp
and sliced black. olives. Makes 1
dozen.
Decorating holiday eggs
Now you're cooking! But don't
stop. Eggs also make wonderful
holiday season decorations:
The holidays are the perfect
opportunity to put your children's '
creative skills to work - and --on
display. Put their artwork on view
when you entertain. By all means,
succumb to the temptation 'to join
in. No one is ever too old or too
young to 'enjoy . the versatility of
Canadian eggs. -
When painting eggs, hard -cooked
or blown -hollow eggs are best.
Small children will probably prefer
to work with the hard -cooked
variety. And they can be eaten
later. Just be sure to use a .
non-toxic coloring dye, such as
food coloring, for the painting. If
you do plan on eating the eggs.
keep them in the refrigerator until
you're ready to display- them.
When you do display the eggs. put
them in a bowl of ice:
Those of you in search of an .
artistic challenge will want to try
your hand at Blown -hollow eggs.
Using a darning needle, puncture
a small hole it the small end of a
- refrigerated egg. Then
puncture a bigger hole at the lodge
end, making sure that .you. break
through the yolk. Place the egg
over a bowl and blow through the
small hole.
Let the egg dry for 30 minutes
and then let your imagination take
ov r. lit ctoe eggs? -'"I r`ee -
decorations? How about Santa
Claus egg supreme?
You'll' appreciate the fact that
Canadian eggs are versatile enough
to meet the demands of even, the
most imaginative holiday artist.
And that. versatility goes well
beyond decorating.
From holiday. drinks, 16 superb
hors d'oeuvres. to arts and crafts,
eggs fit the hill every time! This
year, bring them home , for the
holidays.
•
tomatoes and parsley. Makes, 1
dozen.
Smoked salmon devils
To 'half of stuffing, add 1/4 cup
mashed smoked. salmon, 2 tsp.
minced capers, minced fresh dill
and lemon juice to taste. Garnish
with smoked salmon and dill.
Makes 1 dozen.
Dialed eggs and caviar
To half of stuffing. add 2 tsp.
each minced roasted red pepper and
Minced fresh dill or 1/4 tsp. dried
dill and a few drops temon juice.
One of my favourite times'of year is Christmas -' at 350 deg. F. for 15 min.
time. 1 love to experiment with new recipes, and try 1 cup of red and green candied cherries, chopped
out -old favourites. It seems a good excuse to do extra 3/4 cup of semi=sweet choc. chips
baking - we reason there will 1/4 cup of chopped brazil nuts
be more people to enjoy the M -"-+'a,'' 06 s'imfrhrmin- 1/4 cup of chopped pecans
food! M►` own children love To Al, . 1/4 cup of chopped almonds -
to help decorate cookies and prepare in- . 1/2 cup of chopped mixed fruit or peel
gredients for a square of some sort. The following . 1/ can of sweetened condensed milk
recipe conies from my Mom and is my all time favour- • Mix well together and then carefully spoon over .
ate square. Enjoy' the baked base spreading evenly. Return to oven for
MOM'S SQUARES, -25 minutes or till nicely browned all over. Cool be -
3/4 cup of melted margarinefore cutting. Tip: I doubled the recipe and made it in
1/4 cup brawn sugar .my jelly roll pan. This freezes very weft.
1-1/2 cup flour Debby Wagler
• Mix together and put into 9 by 13 inch pan. Bake -
the season for desserts...
even for those with diabetes
By Dawn McGuffin-Town
South Huron Hospital Dietician
EXETER -' A few weeks ago 1
mentioned in the article on
Dicbetes Education that people
with diabetes can cat pie. Well to
set the record straight - yes, pie can
be included but for good meal
balance and carbohydrate (sugar)
distribution. knowing how much
sugar is in the pie would help.
Included are a ,few good recipes
that have been tried and tested at
South Huron Hospital. You don't
have to be a diabetic to enjoy them
either.
Strawberry Rhubarb Pie
Preparation . time: 15 minutes.
Baking time: 40 minutes.
I frozen pie pastry shell
4 ' cups fresh or
unsweetened rhubarb. sliced
2 cups fresh or frozen
unsweetened strawberries, sliced
1/2 cup all purpose flour
I cup hulk granulated artificial
sweentener
(We used Splenda- it 'is heat
stable, stays sweet)
1/4 cup unsweetened desiccated
coconut
1/8 tsp. almond extract
in a bowl. combine rhubarb and
strawberries. Sprinkle with four
and almond extract and sweetener.
Toss gently.
frozen
, Spoon into prepared pie crust; - margarine and water until crumbly.
spread evenly. With fingers press onto the bottom
Bake in a 220 degree C (425 F) and sides of a 9 inch pic pan. flake
oven for 30 minutes. Remove from in a 375F degree oven for 10
oven. Sprinkle evenly with* minutes.
coconut; ,yeturn to oven and . Filling:
continue to bake 10 minutes longer Meanwhile, in a heavy saucepan,
or until fruit is tender and top is combine 1/2 cup of the milk and
golden brown. You cbuld replace cornstarch; mix well. Add
coconut with an artificially remaining milk. Place over
sweetened whip topping.
Makes I pie, 8 servings
Each serving: 1/8 of pie
1 starchy choice
1 fruits and vegetables choice
1 fats and oils choice fork; add a small amount (1,/2 cup)
26 g. carbohydrate, 3 g protein, 7 of the hot . mixture to beaten egg
medium heat and cook, stirring
until mixture comes to a boil;
reduce heat and simmer, stirring,
for 2 minutes. Remove from heat.
in a bowl, beat egg yolks with a'
g fat, 179 calories.
Banana Cream Pie
Preparation time: 20 minutes
Baking time: 10 minutes
Crust
3/4 cup graham wafer crumbs
2 tbsp. margarine or butter
2 tsp. water .
Filling:
2 cups 2% or skim milk
1/3 cup cornstarch
2 egg yolks, or 1 whole egg
1/3 cup bulk granulated artificial
sweetener, like Splenda, equivalent
to 1/3 cup sugar
2 tsp. vanilla
2 small bananas
whipped topping, optional
Crust: 26 g. carbonhydrate, 4 g. protein,
In a bowl, combine crumbs, 7 g fat, 183 calories.
stirring until smooth. Return
immediately to hot mixture stirring
constantly. (The hot mixture will
cook the egg).
Stir in sweetener and vanilla.
Slice 1 banana and arrange slices
on the bottom of cooked pie crust.
Spoon half the pudding mixture
over bananas. Slice remaining
banana and arrange slices over
pudding, then pour remaining
pudding over bananas. Refrigerate
to chill. Garnish with whipped
topping, if desired, and serve.
Each serving: 1/6 pie
1 starchy choice
1 fruit choice
1 fat and oils choice
Grand Bend Christmas concert
Doing the reindeer boogie. The Grand Bend Public School Christmas concert attracted a
full house of parents, grandparents, relatives and friends on Wednesday night. Pictured
from left are Katherine Sheppard, Meghan McGill, Michael Fischer, Katie Jordan, Jessie
Vandeworp, Philip Duby, Ashley Robertson and Colton Kadlecik.
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