HomeMy WebLinkAboutClinton News-Record, 1978-11-30, Page 45sAs5ix s rsax x x ; s55x x x rzax mss xZs s s mmio x x zgw.i=:11mA)WAYVA
Party munchies
to make ahead
1 lb, sharp Cheddar cheese grated or fully shredded
2 tbsps. butter or margarine, softened
1 tsp salt
Dash of cayenne
One-third cup dry sherry
Combine ingredients and blend well adding sherry
last. Makes about 2 cups Mrs. Reg. Bridle
Goderich
1/4 lb. butter or. margarine
1/4 lb. Imperial Cream Cheese
1/2 tsp. salt
1/8 tsp. Cayenne pepper
1 cup a -p flour
1 cup rice crispies or chopped nuts.
Mix together and knead. Make into rolls. Put in
refrigerator overnight. Slice 1/8" thick. Cook 10 mins.
350 degree oven.
Mrs. Reg. Bridle
Goderich
11/2 lb. ground beef
1/2-3/ cup fine bread crumbs
1 tsp. salt
1/4 tsp. pepper
1 egg slightly beaten
1/2 cup milk
2 cups tomato juice
2 T. flour
3/4 cup barbecue sauce
1/4 cup water
20 oz. tin pineapple chunks
Peppermint flavoring
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Early in day
1. Toss together beef, crumbs, salt, pepper, egg and
milk until well -blended.
2. Shape into 1/2"-3/" balls. Place in shallow pan.
Refrigerate.
3. In saucepan, combine tomato juice and flour
until smooth. Add barbecue sauce and water and
blend well. Set aside.
4. Open pineapple: Stir in 2-4 drops peppermint
extract. Leave for 2 hours. Drain. About 11/2 hours
before party.
1. Bake meatballs at 350 degrees F for 30 minutes.
2. Drain excess fat from meatballs; pour on tomato
sauce. Bake 30 minutes larger.
3. To serve - spoon into chafing dish. Add drained
pineapple. (50-70 meatballs)
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GODERICH
Pizza Dough:
1/2 teaspoon sugar
1 cup lukewarm water
1 package active dry yeast
2 tablespoons oil
2 teaspoons salt
3 to 31/2 cups whole wheat flour
Dissolve 1/2 teaspoon sugar in lukewarm water and
sprinkle yeast over top. Let stand 10 minutes. Stir in
oil, salt and enough flour to make soft dough. Turn
onto floured board and knead until smooth and elastic
(8 to 10 minutes). Shape in a ball and place in greased
bowl, turning to grease top. Cover and let rise in warm
place until double in bulk (about 11/2 hours). Punch
down, divide in half, cover and let rest 10 minutes. Roll
each half in 12 -inch circle and place on 2 greased pizza
pans or cookie sheets.
1/2 cup chopped onion
2 tablespoons oil
1 28 -ounce can tomatoes
2 teaspoons sugar
2 teaspoons oregano
1 tablespoon dried parsley
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 cups (16.ounces) dry curd cottage Cheese
1 cup (4 ounces) grated medium cheddar cheese
Saute onion in oil until transparent. Add tomatoes,
sugar and ,spices. Simmer uncovered until thick,
stirring occasionally (about 30 minutes). Combine
sauce and cottage cheese. Spread half of sauce on
each pizza dough, Sprinkle with cheddar cheese. Bake
15 to 20 minutes at 450 degrees F. 10 servings.
RUM PUNCH
11/2 25 -oz. bottles of rum
11/2 30 oz. bottles ginger ale
Juice of 12 oranges (approx. 20 oz.)
6 oz. pineapple juice
3/4 cup powdered sugar
Stir gently, pour over block of ice in large punch bowl.
GIN PUNCH
2-25 oz. bottles gin
one-third cup fruit sugar
18 oz. orange juice
4 oz. lemon juice
6 oz. pineapple juice
1 30 oz. bottle Tom Collins Mix
1 30 oz, bottle soda water
Pour over block of ice in large punch bowl. Garnish
with slices of orange and lemon.
The expert touch: When fruit juices and sugar are
used, dissolve the sugar in the juice before combining
with other ingredi:ents,'Never stir vigorously after any
carbonated mix has been added. Do not add ice until
guests arrive. One gallon (128 oz.) makes ap-
proximately 36 servings
RYE PUNCH
11/2 25 oz. bottles rye whisky
1 30 oz. bottle ginger ale
1 30 oz. bottle soda water
Juice of 12 oranges (approx. 20 oz.
Juice of 6 lemons (approx. 10 oz,)
1 cup brown sugar _,
Pour into large bowl, add lumps of ice. Add 1 dozen
slices of orange and 4 slices of quartered pineapple.
Stir gently and serve.
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MARTINI COCKTAIL
21/2 oz. gin
1/4 oz. vermouth
Stir well with cracked ice and strain into 3 oz, cocktail
glass. Serve with an olive, or twist of lemon peel.
HOT TODDY
1 lump sugar
1 cinammon stick
4 cloves stuck in lemon slice
11/2 oz. rye whisky
Mix and add boiling water.
STINGER
COCKTAIL
1 oz. creme de menthe
13/ oz. brandy
Shake well with ice and strain. Serve in cocktail glass.
VODKA COCKTAIL
2 oz. vodka
1/2 oz. cherry brandy
Shake well with cracked ice and strain.
OLD FASHIONED
COCKTAIL
Use Old Fashioned cocktail glass, 1/2 lump sugar; 2
dashes bitters. Add enough water to cover sugar and
muddle well.
Add 1 cube of ice.
2 oz. rye whiskey. Stir well.
Add twist of lemon rind and drop in glass. Decorate
with slice or orange, lemon and a cherry. Serve with
stirring rod.
KILT LIFTER
Equal partsdrambuie liequer and scotch
served on the rocks.
THE BLACK
RUSSIAN
1 part kahlua and 2 parts vodka over the rocks.
WHISKY SOUR
11/2 oz. rye whiskey
1/2 oz. lemon juice
1/2 tablespoon powdered sugar
Shake well and add a slice of orange and one cherry.
CUBA LIBRE
Juice 1/2 lime - drop skin in glass
2 oz. rum
2 cubes of ice
Fill glass with any cola
Use 10 oz. glass and stir well.