HomeMy WebLinkAboutClinton News-Record, 1978-11-30, Page 42Page 2 MuCA Pa YAM ME x ASIVFxM Y*50Z5Mic 111Z WAVii Abl VS3 A5S s x 11155x xg WA WSx i s Mc Kt=
Dinner
Chilled apple or tomato juice
Salad of your choice
or Company Chowder *
Roast turkey with your favorite dressing
Potatoes Gravy Cranberries
French turnips *
Christmas Pudding * Pecan shortbread *
or Orange Cream Trifle Coffee,, tea
*Recipe given
EGGS BENEDICT
6 medium sized slices pre-cooked ham, 1/4" thick
3 English muffins, split and toasted
6 poached eggs
Hollandaise Sauce (recipe below)
Saute ham slices in butter or margarine.. Place on
toasted muffins. Arrange on each a hot poached egg.
Pour Hollandaise Sauce over all. Garnish with parsley
chopped. Serve hot. Makes 6 servings.
BLENDER HOLLANDAISE SAUCE
(easy method)
1/4 lb. sweet butter
3 egg yolks
2 tbsp. lemon juice
1/2 tsp. salt
dash cayenne pepper
Heat butter in saucepan until very hot, not browned.
Put egg yolks, juice and seasonings in blender. Blend
a little bit, open top and add hot butter slowly with
blender on low speed. Sauce will thicken and be ready
to serve.
Margaret Aitken
Goderich
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FRENCH TURNIPS
2 cups cooked mashed turnip
1 beaten egg
2 tablespoons butter
pinch savory
salt and pepper to taste
Mix 'all " ingredients and place in oven=proof
casserole. Melt 3 tablespoons butter over medium
heat. Add 3 tablespoons flour then 1 cup milk. Cook,
stirring constantly until sauce thickens. Pour over
turnip. Sprinkle with 1/2 cup grated cheese. Bake at 350
for 1/2 hour. Serves four.
CARROTS IN NESTS
31/2 cups diced carrots (about 11/2 pounds)
3 tablespoons butter
1/4 teaspoon nutmeg
1 tablespoon lemon juice
2 10 -ounce packages spinach
1 teaspoon salt
1 tablespoon butter
Dash pepper
2 teaspoons chopped fresh parsley
Cook carrots in boiling salted water until tender
(about 15 minutes). Drain and add 3 tablespoons
butter, nutmeg and lemon juice. Cook spinach with
salt until just wilted (about 5 minutes). Add 1
tablespoon butter and pepper. Shape spinach in 6 nests
in servingidish. Fill with hot carrots and sprinkle with
parsley. Makes 6 servings.
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COMPANY CHOWDER
3 cups chopped onion
1 clove garlic, minced
1/4 cup fat
1/4 cup flour
1 71/2 oz. tomato sauce
7 cups beef bouillon
2 teaspoons sugar
2 teaspoons Worcestershire sauce
Saute onion and garlic in fat until
onion is transparent. Blend in
flour, stir in tomato sauce and
bouillon. Add sugar and Wor-
cestershire sauce. Bring to a boil,
reduce heat and simmer 30 to 40
minutes, stirring occasionally,
Makes 6 servings. Guests may
choose from the following additions
to custom -make their own soups:
sauteed mushrooms
sliced pepperoni
grated cheese
chopped parsley
diced tomatoes
cooked miniature meatballs
cubed red or green pepper
olives
Chowder. A choice of meats and vegetables accompanies this spicy be
tomato soup base, and is bound to warm up chilly guests in a. -most
delicious way.
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Salads should have lots of imagination, plenty of color
and be of the freshest foods available. These in-
teresting salad bowls combine fruit, cottage cheese,
farmer's cheese, jellied moulds, bread triangles,
greens, biscuits - just about anything that is fun to eat.
Something special for dessert
ORANGE CREAM TRIFLE
1 11 ounce can mandarin orange sections
2 31/2 or 33, ounce packages vanilla instant pudding
mix
1 3 ounce .package whipped dessert topping mix (2
envelopes)
4 cups milk
1 cup heavy or whipping cream
1 teaspoon almond extract
Angel food cake
Brandy
1/2 cup sugar
Line large glass serving bowl with pieces of angel
cake. Drizzle with ample amounts of brandy.
Drain orange sections and place on tray in
refrigerator to dry.
Using the large mixer bowl and the mixer do low,
beat instant pudding mix, dessert topping mix, milk,
cream and almond extract until blended; increase
mixer speed to medium high and beat for five
minutes.
Put half cream pudding mixture in prepared bowl.
Arrange more slices of angel food cake on cream
pudding, drizzle with more brandy. Put remaining
cream pudding on top to fill bowl.
Arrange orange slices on top. In a small saucepan
over high heat, melt sugar, stirring constantly, until
smooth and amber in color. Remove from heat; let
stand two minutes. With spoon quickly drizzle sugar
over pudding by waving spoon back and forth to form
strands. •
Let stand in refrigerator until ready to serve. Serves
12.
2 cups sifted flour
1/4 cup brown sugar
1 cup butter
1/2 tsp. salt
Mix all ingredients together. Add 2 tsp. vanilla and 4
oz. chopped pecans.
Shape into small balls and bake at 350 for 20 to 30
minutes. Roll in icing sugar while still warm.
1 cup ground suet
1 cup large raisins
1 cup small raisins
1 cup white sugar
1 tsp. nutmeg
1 tsp. baking soda
1 cup bread crumbs
1 cup flour
1cup milk-"{"
4 oz. peel
1 egg
red and green cherries
chopped nuts
Mix all ingredients. Steam
place. To serve, steam until
favourite sauce.
2 to 3 hours. Store in cool
warm and top with your
Jo Shrier
,Goderich