Clinton News-Record, 1979-11-08, Page 45Page 44
HAWAIIAN BURGER BALLS
2 lb. ground beef
1 egg - 6
1/2 cup chopped walnuts
2 tsp. salt
1/ tsp. pepper
1/ cup vegetable oil
1/ tsp. ground ginger
1/ cup cider vinegar
2 large onions, sliced
,1 can (14oz.) pineapple tidbits
3 tbsp. soy sauce
2 tbsp. molasses
4 tbsp. cornstarch
1/4 cup water
1 large green pepper, cut in bit size pieces
Combine ground beef, egg, walnuts, salt, .and
• ginger and pepper in large bowl. Mix lightly until
well blended. Shape into balls. Brown in oil in
large frying pan. Remove and set aside.
Stir onions into drippings in pan. Saute until
just soft.
Drain syrup from pineapple into a 2 cup
measure. Add water to make 2 cups. Stir syrup
mixture into frying pan with soy sauce and
molasses. Heat to boiling.
Place meatballs in sauce. Cover and simmer
15 minutes.
Smooth cornstarch to a paste with water in
cup. Stir into ball mixture. Cook constantly
stirring till sauce thickens and boils " for 3
minutes, Stir ingreen pepper, diced pineapple
and vinegar. Heat slowly till bubbly.
This can be served from a chafing dish for a
cocktaiharty or with hot rice or noodles as a
buffet or luncheon dish,
By Rosemary Corriveau for
Beta Theta (Beta Sigma Phi Sorority)
. Goderich
STUFFED CHERRY TOMATOES
Wash and cut off thin .slice from stem end.
Carefully scoop out pulp With small spoon. and
season shells with salt and pepper. Stuff shells
with tuna, chicken or turkey salad. Top with a
sprig of parsley or a slice of olive. Serve with
assorted crackers.
By Rosemary Corriveau for
Beta Theta (Beta Sigma Phi Sorority),
Goderich
CHEESE -OLIVE STUFFED DILLS
Hollow out .a large whole dill pickle. Fill
loosely with cheese spread. Force pimento
stuffed olives into cavity using just enough to fill
cavity. Chill and slice.
Lucknow and District -
Kinette Club
COCKTAIL FRANKS
1 jar red currant jelly
2 teaspoons prepared mustard
1 teaspoon orange marmalade
1 package cocktail frankfurters
Combine all the ingredients and cook until
frankfurters are done - about 15 minutes.
Remove franks from sauce and place on serving
dish with toothpicks and serve:
Luckno"w aiud District
Kinette Club
SPICED NUTS
2 c. salted mixed nuts or peanuts
1 egg white slightly beaten
5 Tbsp. sugar
4 tsp. cinnamon
1 c. raisins
1/2 tsp. salt
Combine nuts and egg white. Toss until well
coated. Combine sugar and cinammon, sprinkle
over nuts, stirring until well coated.
Spread on baking sheet. Bake 325 degrees oven
for 20 minutes, stirring 2 - 3 times.
Remove from oven and stir in raisins and
sprinkle salt.
Cool. Store in covered container.
By Barbara Desjardin for
Beta Theta Chapter,
Beta -Sigma Phi
Sorority, Goderich
NUTS AND BOLTS
1 box Cheerios
1 box bite size shredded corn chex
1/2"tsp. chili powder
1/2 tsp. Tabasco sauce
1 box pretzel sticks
2 lbs. salted peanuts
1 tsp. garlic salt
3/4 cup bacon fat
3/ cup butter
1 tsp. celery salt
�' Mix butter, fat, spices and -pour over cereals.
Bake 1 hour at 250 degrees.
Lucknow and District
Kinette Club
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Party punch
MCHRISTMAS PUNCH
6 lemons squeezed
2 orange;, squeezed
2 cups sugar
2 cups water
4 large gingerale
2 large cranberry cocktail ($1 bottle)
Slice 1/2 lemon and float on top
By Vanastra and District Lioness Club
CRANBERRY PUNCH (METRIC RECIPE)
11/2 1. bottle of cranberry cocktail
75 ml lemon juice
225 mi. orange juice
710 ml. bottle of vodka
60 ml. sugar
2 cans soda water .284 ml. each
Combine all ingredients but soda. Mix well and
chill. Stir in soda and ice just before serving.
Yield: 32 servings.
Lucknow and District
Kinette Club
FRUIT PUNCH
1 48 -oz. tin pineapple juice
1 48 -oz.. tin orange juice
1 4,$ -oz. tin grapefruit juice
2 26 -oz. bottle lemon lime pop
Blend and chill. Pour into glasses and top with
a scoop of lime sherbert.,
By Linda Dixon for
Vanastra Lioness Club
SPICED APPLE CIDER
2 qts. apple cider
2 tsp. whole allspice
2 tsp. whole cloves
4 cinammon sticks
• Place spices in gauze bag and place in cider.
Simmer 20 minutes. Serve hot with orange peel,
crab apples or apples chopped. Good served hot
or cold. •
By Barbara Des jardins for
Women's Day Out,.
Goderich.
HOT SPICY APPLE EGG NOG
2 eggs, separated •
1/2 cup heavy cream, whipped
1/4 cup sugar
1/2 tsp. salt ti
1/2 tsp. cinnamon
Dash of nutmeg
two-thirds cup apple juice
3 cups scalded milk
Beat egg whites with rotary beater until stiff.
Blender -whip cream and set aside. Puf egg
yolks, sugar, salt, cinnamon, nutmeg and apple
juice in blender container, cover and process.
"Stir" until sugar is dissolved. Remove feeder
cap and add scalded. milk $lowly - when well
blended, pour over egg whites and quickly fold
together. Serve hot, topped with a mound of
whipped cream. Makes 1 quart.
Marion Shepherd
Beta Theta Chapter
. Bea Sigma Phi
HOLIDAY EGGNOG
6 eggs separated
1 pink brandy or whiskey
one-third cupdark rum
1 pint chilled milk
3/ cup sugar
1 pint chilled heavy cream whipped
nutmeg
Beat egg yolks until thick. Slowly add and beat
in brandy and rum. Stir in milk. Whip egg whites
until very foamy. Gradually add am( beat in
sugar, beat just until egg whites form sdit, shiny
peaks. Fold egg whites into brandy mixture, fold
in cream. Chill. Serve in a chilled bowl, sprinkle
with nutmeg. Makes about 24 servings..
By Eleanor Larder for
Beta Theta Chapter of
Beta Sigma Phi Sorority,
Goderich
ATHOLE BROSE
1 pint medium oatmeal
1/2 pint cold water
.1/4 pint malt whiskey
4 dessertspoons honey
1/ pint cream
Mix the oatmeal in a basin with the water.
When blended, cover and stand for about 1 hour,
then strain, pressing the oatmeal well down with
a wooden spoon so that all the creamy liquid is
blended with the water. Mix liquid with the
whiskey and honey. Stir till blended, then stir in
the cream. Serve at room temperature in wine
glasses.
There are many versions of this traditional
Scottish beverage. Sometimes Drambuie is
substituted for the whiskey: Again, cream is
omitted and the whiskey or Drambuie is doubled
in quantity. In some parts of Scotland this
beverage is reserved for buffet parties at
Hogmanay (12 midnight on December 31).
Mrs. I. Bain for
Women's Day Out,
Goderich.
Page 45
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