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Home My WebLink AboutThe Goderich Signal-Star, 1969-12-18, Page 194 nizt, GCDEWICB SION:i TS TAR, TlitIRSDAY, ttEC MBE to life wi Cranberries are one of our most popular Christmas fruits. Teamed with apples or applesauce they are especially good in salads or as an accompaniment for chicken car turkey. Fresh cranberries are available oo in the fall, and winter months. When purchasing them, look for packages of firm, plump and brightly colored bergies. Fresh cranberries may be stored in their original package in the refrigerator. If they ,are to, be stored for more than two weeks they may be frozen. They need only be washed' and dried before freezing. These recipes were tested and approved by home economists of the Canada Department of • Agriculture. FROZEN CRANBERRY CHEESE SALAD 8 ounces cream cheese 3/4 cup mayonnaise 1/2 cup applesauce 1/4 cup diced celery 1/4 cup chopped ripe olives 1 14 -ounce can jellied cranberry sauce 1 cup whipping cream, whipped _Peat cream cheese until softened. Gradually 'beat in mayonnaise. Stir in applesauce, celery and olives. Cut jellied cranberry sauce in 1/2 -inch cubes. Fold into cheese mixture. Fold in whipped cream. Pour into 8 -inch square pan and freeze until firm (about 3 hours). Cut in squares and serve on lettuce. 6 to 8 servings. APPLE CRANBERRY SLAW 4 cups finely shredded cabbage 3 cups diced, unpeeled red apples ese 11/2 cupschopped cranberries 2 tablespoons chopped onion _1 tablespoon lemon juice 2 tablespoons sugar 1 1/2 teaspoon salt 1/8 teaspoon pepper 1/3 cup mayonnaise Mix all ingredients except mayonnaise. Chill. Just 4. before serving add mayonnaise and toss lightly. 6 to i3 servings. CRANBERRY STUFFING 2 cups fresh cranberries 1/2 cup'butter or margarine 1/2 cup orange juice 1/2 cup white sugar 1/2 tsp. cinnamon 1/2 tsp. cloves 1 8 -oz. package prepared stuffing mix. • Wash cranberries, remove stems and chop coarsely. Combine butter, orange juice, sugar, cinnamon, cloves and 1/2 cup water in saucepan. Cook over low heat, stirring until butter is melted. "Remove from. heat. Add cranberries and mix well. Add stuffing; toss lightly with 'a fork until combined. Makes 5 cups dressing. This recipe for uncooked cranberry relish from the Food Department, Macdonald Institute, University of Guelph, uses cooking apples and cranberries, both in season now. The relish should be kept in the refrigerator and .served within a few days after making. • CRANBERRY RELISH ' 4 cups fresh cranberries (1 pound) 2 cups unpeeled cooking.apples, cored 2 unpeeled oranges 1 lemon 21/2 cups white sugar Put apples, oranges and lemon through food chopper. Mix chopped fruit with cranberries. Add sugar and toss gently to blend all ingredients. Refrigerate. Makes .3 pints. "Eggnog French Toast" is a special lioliday breakfast treat across Canada. Melt 1/4 cup butter or margarine in a skillet. Dip 8 slices of raisin bread into 3,1 cup dairy eggnog, turning to coat both sides. Brown both sides of. bread in hot butter. Makes 4 servings,,. * * * Make gala party sandwiches, "Yule Tree Canapes," to serve during the holidays. Cut 12 Christmas tree shapes from 6 slyes of bread with a tree -shaped cutter. Blend 1/4 cup Roquefort cheese spread, 2 .teaspoons chopped chives, and 2 teaspoons chopped pimento. Spread canapes with mixture. • 4 COTTAGE CHEESE DIP 14 slices bacon 1 lb cottage cheese, sieved 1/4 tsp garlic powder dash of cayenne, dash of pepper 1 tsp onion salt 2 tsp lemon juice 1/4 cup mayonnaise 1/4 cup milk Saute bacon until crisp and brown. Ciumble bacon and combine with remaining ingredients. Blend well. Put into container, .cover and store in refrigerator. Makes about 21/2 cups. APPLE FLAN 1/4 cup butter 1 2 cup brown sugar 5 cups peeled sliced apples 1 baked pie shell (9 -inch) ' 2 tablespoons water 1 teaspoon lemon juice Maraschino cherries I 2 cup whipping cream, whipped Melt butter in fry pan. Stir in* sugar over low heat until melted. Add apples slices, one layer' deep, Simmer gently, turning occasionally, until appleS are tender (about 10 minutes). Remove apples, taking care not to break them. Drain and cool. Add water and lemon juice to rernainin §yriip in pan and cook until mixture is smooth. Arrpnge apples in overlapping rings in pie shell, and spoon syrup over to glaze them..Chill before ie'rving. Decorate with small pieces of maraschino cherries and whipped cream. 6 servings. APPLESAUCE COFFEE CAKE 1/4„cup shortening 2 eggs 2 cups prepared biscuit mix 3/4 cup sugar 1 teaspoon vanilla 3/4 cup milk Preheat oven to q5o deg F. Lightly grease an 8 -inch -square cake pan. Cream shortening and flavorings. Add prepared mix alternately with milk. Turn into prepared pan. Bake at 350 deg F for 35 to 40 minutes. Spread hot cake with 1/4 teaspoon cinnamon and 1 cup sweetened applesauce. DAVERN SLICED SIDE BACON .'2,:.31 • mixture of 1/4 cup butter, 1/2 cup brown sugar, and 1/2 cup flour. Broil until gorden brown about 3 to 5 minutes. "Spicy Yule Tree Canapes" will be a special attraction on the hospitality table in Canadian homes this year. Cut 12 Christmas tree 'shapes from 6 slices of bread with a tree -shaped cutter. Blend 1 can (21/2 ounces) deviled ham, 1/4 cirp toasted chopped almonds, 1 tablespoon minced parsley, and 1/4 teaspoon curry powder. Spread each canape with mixture for an interesting flavor combination! Using a star-shaped cater cut four canapes froin each. of 8 slices of bread. Combine ,1/4 cup pineapple cheese spread, 2 tablespoons chopped parsley, 2 teaspoons grated lemon rind, and 2 teaspoons chopped maraschino cherries and spread each star canape. Makes 32 Yule Star Canapes. • THE OLD MILL BLYTH, ONTARIO WILL HELP YOU PLAY SANTA AND WIN THE DELIGHTED THANKS OF MOM AND THE • WHOLE FAMILY. COME IN AND MAKE YOUR, SELECTION GOVERNMENT�� INSPECTED .CANADA GRADE 'A' FROZEN, PREDRESSED, TOM 15 CONTINUING TILL DEC. 31st >i THE ONLY TURKEY WITH A HANDLE BUY THE BEST . . BUY TOP VALU Toms (20 lbs. up) Broilers (6 -10 -Ib. size) TOP VALU CANADA GRADE 'A' TURKEYS M CANADA GRADE 'A' GOV'T. FRESH TURKEYS .. •a INSPECTED (6 - 26 lb. Size) Lb. . . 1 1 (2az49, Ib. Ib. Size) 47 PERSONALLY SELECTED, TABLE TRIMMED, RED BRAND Round Steak SLOE or Round Steak Roast (BOTTOM B �� °"" ib. OLD MILL Ib. dt I� 'BLYTH. ONTARIO 524-4595 SPECIAL HOURS Friday & Saturday REMINGTO S IGH lirri'I'X' OUAtfl ' `1ES