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HomeMy WebLinkAboutClinton News-Record, 1979-12-20, Page 27news home news Potatoes Rornanoff special holiday treat The festive season is a special time of the year calling for distinctitte, tasty foods 'to highlight the occasion. But it's also a busy time, so the cook certainly appreciates recipes that are easy and can be prepared ahead, say the food specialists at the Ontario Ministry of Agriculture and ,Food. Potatoes Romanoff is just such a recipe. It makes six servings, can easily be doubled, and it's delicious.. Cook Ontario potatoes and mash them anytime during the day, or the day before you plan to serve them. Add the remaining ingredients, put the mixture into a casserole dish, cover and refrigerate until baking time the next day. Potatoes Romanoff is special, convenient and so good - everything you would want for a holiday meal. POTATOES ROMANOFF 5 medium Ontario potatoes, peeled, cooked, drained cup sour cream 1 package (4 oz) cream cheese, cut into pieces 1/2 tsp salt 1/8 tsp pepper 1 clove garlic, crushed 2 small green onions, chopped 1/2 cup grated Cheddar cheese paprika Using a potato masher, mash potatoes, and add the first six ingredients, one at a time, until well - mixed. Spoon into a greased '11/2 -quart casserole. Top with Cheddar cheese. Sprinkle with paprika. Bake un- covered at 180 degrees C (350 degrees F) for 3/4 to one hour. Stuffing adds extra taste to Christmas Stuffing adds an extra special taste to the holiday meal. Whether •you serve turkey, pork, rabbit, or beef, there is a staling perfect for your Selection, say • the food specialists at the Ontario Ministry of, Agriculture and Food. To prepare a stuffing, start with soft bread crumbs, melted butter, "chopped onion, and a few seasonings such as sage, savory, thyme or rosemary. Or for a change, start with whole or cracked wheat bread crumbs. Add some favorites such as Ontario mushrooms, chopped apples, cooked chestnuts or cranberry sauce. Adjust the seasonings to suit each dressing; parsley, nutmeg, cin- namon and ,tarragon are popular. For a hearty stuffing, add various cooked meats such as ground beef, chopped liver, sausage meat, Qr diced bacon. For a real treat, add Ontario wild rice. It has a nutty and very tasty unique flavor, and when mixed with onion, celery, mushrooms, chopped nuts and tomato juice, it's delicious.' s To make any stuffing special ,add a small amount of Ontario white wine for superb flavor and added moistness. Generally, allow about one half to 3/4 cup of stuffing per pound of meat. Always plan to stuff the poultry or meat just before it is to be cooked, not the day,or night before. Stuff the cavity lightly, .since stuffing expands during roasting. Let your imagination run wild and enjoy a really special stuffing this holiday season. Turkey left overs need not be boring Turkey leftovers are as traditional as Christmas Day turkey itself. They're great to have on hand for quick and tasty meals. But. food specialists at the• Ontario Ministry of Agriculture and Food remind us how important it is to take proper care of leftover turkey to ensure good quality and safety: To, maintain food safety, timing is im- portant. Do not leave the cooked turkey and stuffing at room tem- perature for more than 2 hours. Before storing the turkey, first remove all Of the stuffing. Then remove the meat from the carcass in as large pieces as possible. The carcass can then be used for making soup stock. Store the stuffing and turkey separately. Wrap both tightly to prevent drying. Store in the refrigerator for up to two days. If you can't use the turkey and stuffing within this time, then freeze them. To freeze turkey, wrap the meat in freezer packaging or, if desired, slice and place in a freezer container and cover with gravy, sauce or •broth. To 'freeze stuffing, package it tightly in its own con- tainer and freeze. Plan to use the plain -turkey meat within one month and the turkey covered with gravy within three months. Stuffing should be used within two months. • When it comes time to use the turkey leftovers, thaw them in the refrigerator and use them in sandwiches, soups, casseroles, turkey pies and salads. Plan for lots of gooa eating from Ontario turkey at Christmas and af- terwards too. Try pork this holiday The holiday season is - often an occasion to spend a little extra on food. But even so, you can stay within certain limits by serving tempting, seasonal and abundant foods like Canadian pork for example. Recent pork ,supplies are heavy. From January 'till August 1979, nearly 22 percent more pork was produced than in 1978 for the same period. And Canadian hog gradings will top 11 million head in 1979, a new record high. Retailers are promoting pork ex- tensively - specials certainly move pork in volume. An important plus factor,‘ for the pork picture is that beef supplies are in the downcycle and prices are , expected to remain the same or slightly higher. ,Preliminary calculations indicate that Canadians consumed an average of 63 to 65 pounds in 1979, compared to 58.5 pounds in 1978. Although it's difficult to prove, it appears we're more aware of the quality and variety of pork at the dinner table, as com.- pared to a few years ago. Knowing the various cuts is essential when looking for good buys. Shoulder roasts are the lowest priced pork roasts. The picnic shoulder from the lower partof the shoulder, and the shoulder butt from the upper part, may both be stuffed before • roasting. The leg may be left whole or divided into shank and butt. The pork loin (sold as leg end, center cut and rib end) is one of the more expensive roasts. Pork, tenderloin is the highest priced cut and is usually served on a very special occasion. It's sold in one piece or sliced. All pork cuts are tender enough for roasting, broiling or barbecuing. Food consultants at Agriculture Canada recommend cooking in a 160 degrees C (325 degrees F) oven to an internal temperature of 80 degrees C (170 degrees F) or 85 degrees (185 degrees F) on a meat thermometer. In either case, the meat is well done. At 85 degrees C pork is less juicy but more tender. This holiday season, put pork roast on the menu. Following is a consumer tested recipe for "Cranberry Glazed Pork Loin". Cranberry Glazed Pork Loin 2 kg pork loin roast salt and pepper 75 mL brown sugar 75 mL molasses 50 mL vinegar 125 mL water 2 mL whole cloves 1 mL cinnamon 500 mL cranberries Place roast fat side up on rack in roasting pan. Season with salt and pepper. Roast uncovered for 21/2 to 3 h at 160 degrees C or until, meat thermometer registers 85 degrees C. Combine sugar, molasses, vinegar, water and spices. Bring to .boi,1 and add cran- bbrries; simmer 15 min. Press mixture through sieve and pour over roast. Bake 15 min at • degrees C, basting casionally. 10 to 12 vings (90 g each). 220 oc- set- [, • '' ; ' •• ' ,n : ... ' ' ,,, , ' ' 'I. : ,,..,:. , 1 " ,,, , . ":: , ' , ie-ry CQ1flpjiin Granberry Sauce is one of the delectable goodie many people love to serve with the • holiday .turkey. The freqt, tart flavor of cranberrY saude com- plements the flavor of turkey. For a pleasant change, remember to try cranberry sauce with other poultry and 'meats. The taste is superb. You'll want to have cranberry sauce on hand for many occasions. Food specialists at the Ontario Ministry of Agriculture and Food report that Ontario cranberries are grown in the Muslivolta area on about 30 acres of land situated on the Iroquois reservation. The growing and «harvesting operations are managed by the Iroquois Cran- berry Growers. An excellent crop was grown this year and has . harvested about 320,000 lb. of cranberries. Plans for increased production of cranberries are already underway, and it is hoped that the 1980 crop will yield ',more than 500 moo rru'nrik: • Entertaining ideas. Holiday season en- tertaining is on many people's minds. To help you meet the challenge and get .organized for your guests, food specialists at the Ontario Ministry of Agriculture and Food offer a few helpful suggestions. Keep it simple. Plan to serve foods that can be prepared ahead and stored at room tem- perature or in the freezer. For example, make up regular size and -or in- dividual quiches with different fillings, s uch as cheese and onion, mushroom and ham. They can be stored in the refrigerator for up to three days or frozen for about one month and used for main • cdurses, a.p- petlfzers or party snacks. Crepes are another great idea. Crepes can be made in large batches and frozen. Some of the crepe fillings can also be frozen, or prepared the -1 To our many friends and customers for your patronage over the past year. McLeod Fisheries Frozen fish available during the winter months BAYFIELD 565-2470 VAisto;g5iVerMila-lUsUizOliz•ViiNizftaViirobWPiits-WWUs-S*0•W;k5Alks•Vkl4lersAiollizz' cY-1. enrisctrrLas `1/Visa Greetings! May the sweet memories of /Christmas enhance your holidays now and forever. • We sincerely wish all our generous patrons o wonder- ful Christmas! May it be filled with friends, fam- ily, love and joy. 'Thanks for always being there. JACK, BOB AND GARY OPEN MONDAYS INDOCEMBER wt STOck PAM FOR MOST APPLIANCES ' o- MAJOR iliNCE NTRE LT. CHRISTMAS DRAW Draw for one 15 Ib. Grade A turkey every week until Christmas. One ticket for every $100.00 purchase. Tickets remain for ovary draw. You may be lucky. "Merry Christmas" THIS WEEK'S WINNER: Don Joynt fat* to buy 2624724 **0.t,tiviAltitotoogsmostavAiettkiwidoloottoitediototwtttlyazttd‘mittvotitooksoyecatisigtetivoigtootecgtvAllOsievegto. • day before - and refrigerated. Savories such as meatballs and sausage rolls can be made and frozen until needed. You can also prepare batches of mini pastry shells and store tightly covered or freeze. Just before ser- ving, prepare some fillings such as chopped pork, chicken, roast beef or egg. If you have a favorite casserole dish, such as beef bourguignon, veal or pork goulash or lasagna, that you like to serve to guests, prepare them now and store iri the freezer. It's easy to reheat these' prepared dishes when guests arrlve. CLI,NTON NEWS -RECORD, TNURSPAY, Pg. CEMB,ER Mt 1979-.P4GE.34 auce ts turkey Ontario -grown berries are used ex- clusively for processing. After they are harvested around October, they are sent to processing plants to be prepared and packed for the hotel, restaurant and in.: stitutional• trade, QI: for the retail market. At the retail level, consumers can..choose either whole berry cranberry sauce or jellied cranberry sauce. The Ontario products are available in 12 -ounce (341 mL) glags jars. Enjoy the tangy flavor of cranberry sauce with your meals this holiday Seaton. For excellent flavor and bright color, be sure to look for the glass jars of Optario- processed cranberries at your favorite s-uper- market. Our fond thoughts of you will sparkle from one end of Christmas to the other. • Warm 11 thanks. LYLE MONTGOMERY CONSTRUCTION 482-7644 •s" ,.••11. . , SAPPY 1-101,1DV Christmas means the most at home—warm and festive with your loved ones. In the spirit of this universal holiday we say thanks to one and all. DAVE MUSTARD PLUMBING and.HEATING Brucefield 482-9803 "Dave and Cathy Mustard" 238 Albert St. N., Clinton 482-7681 • • . r • • • • • • ... • „•••• May the magic ofChristmas unfold withiny. our heart and home bringing special joys and remembrances. As this season of love and cheer arrives we extend warm wishes for a truly happy holiday. Sincere thanks. Noah & Margaretha Zeernani,Mary Sutter, Doyle Culler? Peggy Richardson, Marg Zeeman, Paul Zeeman --01 ilme fli Hardware A1ORlEDSALE&EN1RE • - • ar ware t k 4' I A • • •