HomeMy WebLinkAboutClinton News-Record, 1978-11-30, Page 43N = sS ==VAZAVSstZxS xs, x xA s: x WA SPage 5
Dear Friends,
Christmas is a time for family. for
tradition, for love, for joy. It is also a time
for good food...and no one appreciates
traditional Yuletide recipes served up with
love and a warm smile more than your own
family and friends.
That's what this bonus cookbook in
your weekly paper is all about. It is
tradition - roast turkey. cranberries.
mashed potatoes, gravy and Christmas
pudding. It is also special family food
favourites donated by area cooks; and
happiness and excitement served up in a
sparkling party section; and love all year
round shown through all kinds of old and
new recipes that could easily become
traditional at your home.
It is our hope you will try some of
these recipes in time for Christmas and
that you will file this booklet away, for
ready referencein the months to come.
Good eating to all,
From the editors
BOUILLON DIP
Ingredients
2 beef bouillon cubes
3 tablespoons boiling water
1 pkg. (8 oz.) cream cheese
1/4 cup grated onion
Method: Dissolve bouillon cubes in boiling water. Add
cheese and onion. Combine thoroughly. Chill. Serve
with potato chips or crisp crackers. Makes about 11/2
cups dip.
...... \
a
gourmet s cookbook Supplement to
CLINTON NEW e
RECORD GODERICH SIGNAL STAR
bursday november 30
y Parties Page 5
For the buffet table Page 6
Munchies to make ahead Page 8
Page 9
Page 10
Page 19
Page 14
Page 15
Page 16
Page 20
Page 22
Page 24
Page 27
Become a good mixer
From other countries
Featuring hamburg
Other meats
Fowl, fish
Meatless
Desserts
Fruit
Squares
Cookies
Christmas
Cakes
Parfaits
Page 28
page 32
Page 34
Page 35
Page 38
Page 39
Ingredients
1 pkg. (4 oz.) cream cheese
2 tablespoons mayonnaise
1/4 teaspoon salt
1/2 teaspoon dry, mustard
12 slices salami - 31A4" size
Method
Mash cream cheese with a fork; add mayonnaise, salt
and mustard. Mix until mixture is smooth. Remove
outer skin of salami. Spread each slice of salami with
cream cheese mixture; stack 6 slices together. Chill
for at least 2 hours. Cut in small wedge shapes. Serve
on toothpicks. Makes 35 to 40 wedges.
Ingredients:
1/4 cup soft butter
1 cup (about 14 Ib.) grated cheddar cheese
1/4 teaspoon salt
few grains cayenne
1/2 cup crisp rice cereal
1/2 cup sifted all-purpose flour
Method:
Combine butter, cheese, salt and cayenne. Crush rice
cereal with a rolling pin. Add cereal and flour to the
butter mixture; combine until well blended. Shape in
small balls, allowing about 1 teaspoon for each. Place
on ungreased baking sheet; flatten with a floured fork.
Bake in a moderate over (375 degrees F) for 8 to 12
minutes. Cool. Makes about 21/2 dozen crisps.
And Remember, Ladies,
To Make Your Christmas
& New Yeart Appointments
Early
By the way, we now style men's hair tool
Phone: 524-2943 '-