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Home My WebLink AboutClinton News-Record, 1978-11-30, Page 52Page 22 Entrees...usingpopular fowl NEXT DAY TURKEY PIE 11 cups cubed cooked meat from left over turkey 111 oz. package of frozen peas and carrots 1 14 oz. can of cream of chicken soup BIseult topping 1 cup sifted pastry flour 2 tsp. baking powder i% tsp. salt ; 2 tbsp. shortening 1,4 cup grated cheddar cheese one-third cup milk In greased 11/2 quart casserole place layers of frozen vegetables and meat. Spread soup over; rinse can with 2 tablespoons of water and add. Cover casserole and bake in a moderate oven, 375 degrees for 45 minutes or until vegetables are almost cooked. and Meanwhile sift together flour. baking powder salt. Cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Add mil ► and mix lightly with a fork to form a dough. Roll one-third to inti thick and cut in 2" rounds. Increase oven temperature to 425 degrees. Place biscuits on hot casserole mixture and bake for 15 to 30 minutes or until biscuits are cooked and lightly. browned. Makes 6 servings Sandra Westerhout Clinton For All Your Gift Giving.. Towe by Sp. id. Martex. JP. StevensCa ell. Coot soaps and bath thinkas, shower er aur&gas hers wastebaskets decorative veli and counter lop acceo,ries. Char- terholsse and Vinlose Cherry mai tables. ea3 tables. f r poster bed seminar cht Ka c pieces Peres de.. -orator mom_ Come 33 i s. ABOVE �Ia eeCCS SAVORY APPETIZER ROLL One-third cup flour teaspoon salt 1 i4 teaspoons sugar 2 beaten eggs 3/4 cup milk 1 tablespoon melted butter 21,4 cups chicken salad - sandwich filling Olives 4 ounces cream cheese softened Mix flour, salt and sugar; addM eggs and milk and beat until smooth. Stir in melted butter. Pour into hot ..,greased jelly -roll pan and bake 25 minutes at 350 degrees F. Turn out, spread with chicken filling. Place olives along long side and roll up; chill. Beat cream cheese and spread on roll. May be garnished with olive slices or sprinkled with chopped parsley. Makes one 1 S -inch roll. To serve: slice. BRAISED DUCK WITH APPLES IA cup seedless raisins 5 -to 6 -Ib. duck ' cup butter 1 cup dry white wine (Muscade is a good choice) salt and pepper 11/2 tbsp. Calvados brandy 6 to S conking apples, peeled, cored and sliced Soak raisins in water until soft, drain and set aside. Prick duck skin with fork and rub with salt In large ovenproof dish, melt half the butter, add. duck and saute over medium heat until evenly browned on all dam:. Pour wine over top, season to taste, add raisins and cover dish. Cook in a 400 degree F. oven 45 minutes to 1 hour: or until duck is tender when pricked and juices run clear. Remove fat from surface of sauce, add Calvados and return dish to oven to keep warm. Melt remaining butter in a small heavy skillet, add apple slices and saute over low heat until tender. Place duck on a warmed serving platter and surround with apple _slices.. Strain sauce, pour over duck and serve at once. Serves 4. Mrs. Reg Bridle Goderich .En trees... f ish SCALLOP CASSEROLE oz.. pk.g_ fen scallops. defrost by placing in a bowl off cz,l,d water - change once or twice. p melted butter or margarine 144cts crushed soda biscuits It c z - you may need a little more Fr: nd pepper or paprika Cabine butter and soda crumbs. arrange alternate -s biscuits and scallops in a greased cassera e. Pr .alk, sprinkle with pepper or paps . Bake oegre degreesfor 25 minutes. Serve with Kraft tartar - a mus • Mrs. Reg. Bridle Goderich Christmas hints Buy turkey ahead Christmas is approaching quickly. If you are planning to serve turkey for your holiday meal, it's a good idea to decide exactly what size you'll need and what to look for before you buy, say the food 'specialists at the Ontario Food Council, Ministry of Agriculture and Food. " Whether the gathering is going to be small or large, allow 1/2 to 3/4 pound per serving. It is wise to buy more than the exact amount needed to allow for seconds or leftovers. Leftovers can be used for sandwiches, in soups, casseroles, salads or pies. Any turkey that you don't plan to eat theday after Christmas should be frozen right after Christmas dinner. Turkey meat can be frozen up to two months. When buying a turkey, always look for the Canada Approved or Canada health inspection stamp on the tag, bag or label. This is your" assurance that the turkey has been inspected and is safe and wholesome. Next, look for the grade name. The most common grade available is Canada Grade A. Canada Grade B is as good eating quality as Grade A, but not as well- fleshed- or fattened. Canada Grade Utility must at least qualify -for Canada Grade B, but may have one or moreof its parts missing. Turkeys will also be marked as young or mature. Mature turkeys used for egg production first, are not as tender as young birds raised for meat only. When shopping, you'll notice that some turkeys may be labelled Deep Basted or Self -Basting. This means that the turkey has been injected with vegetable oil or butter as a basting ingredient to increase the juiciness of the cooked turkey. You can get this same moist quality by buying a regular turkey and basting it yourself. If you plan to buy a fresh turkey, wait and buy it no more than 2 or 3 days before you cook it. If you plan to buy a frozen turkey, you can buy it now and store it in the freezer at -18 degrees C (0 degrees F) or lower until the time to thaw it for roasting. Vary the stuffing Begin with a basic bread and butter mixture, but don't be afraid to use a different bread, such as whole wheat. Mushrooms, celery, onions and green pepper, sauteed in the butter are delicious additions, as are chopped apples and whole cranberries. Various meats can be cooked and added to the stuffing. Use ground beef, sausage meat, or diced bacon. Chopped walnuts, pecans or chestnuts can enhance the flavor of any stuffing. Savory or marjoram add tasty variety in seasonings. Nutmeg and cinnamon are interesting in an apple stuffing. If a moist stuffing is desired, small amounts of apple juice or white wine can be mixed into the stuffing. Allow about 3/4 cup of stuffing per pound of turkey. Because stuffing expands during roasting, stuff lightly. For easier handling and serving, stuffing can be baked in a greased, covered casserole along with individual servings, bake stuffing in greased covered custard cups during the last half hour of roasting. 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