HomeMy WebLinkAboutThe Goderich Signal-Star, 1969-12-25, Page 2341%
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hristrnas
PARTY SALEADN DIVAN
2 cans (73A 0Z. each) salmon.,
1. package (10 oz.) frozen
brocolli
3 tablespoons butter
.3 tablespoons flour
teaspoon' salt
IA teaspoon paprika
11/2 cups milk
1 tablesplovi dry white
Vermouth
1/3 cup corn flake crumbs
'A cup grated Parmesan cheese
2 teaspoons dried parsley flakes
Remove skin and bones from
drained salmon and break Into
chunks...Cook brocolli according
to package. directions. Drain and
then place in the bottom of a
butter 2 -quart casserole dish.
Place chunks of sahnon on top.
Melt butter: Add flour and
seasonings and ,milk slowly,
cooking until sauce thickens and
comes to the boil. .Add
vermouth and let boil up one
minute. Pour sauce over salmon
and brocoUl. Mix corn flake
crumbs, Parmesan cheese, and.
parsley flakes. Sprinkle on top
of casserole. Bake at 450 degrees '
F. for 15-20 minutes. Let stand
5-10 minutes before serving.
Makes 4 servings.
* *
PARTY MORNAY
1 can (73A oz.) salmon
2 packages Mornay casserole
base
P.
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cminoscirmA
.--4
111 appreciation of your patronage...
Best wishes to customers and friends
for a holiday filled with the happy
sounds of laughter. Merry Christmas.
BRINDLEY TRANSPORT
ok
•
•
CMay this holiday season
he for al our customers a
truly blooming one.
We thank you for your kind patronage.
GARDINER'S. DAIRY
GODERICH
524-7822
CI11
t
fowl
package (2 envelopes) dry
mushroom soup mix
5 lipe boiling Water
1 tablespoon butter
4 tablespoons green pepper
2 cups sliced Mailrooms •
Drain and flake salmon,
reserving the liquid. Place
noodles 'and sauce mix Into a
3 -quart casserole dish. Place
Mushroom soup Mix on top.
Add boiling water and sahnon
liquid and stir carefully. Melt the
butter in a frypan.A,dd chopped
green pepper and mushrooms
and cook lightly. Do not brown.
Add with flaked salmon to
casserole dish. Cover and bake at
375 degrees F. . for
approximately 20 minutes,
stirringafter 10 minutes. Let
stand 5 minutes before serving.
Makes 8-10 servings.
* *
SALMON SOIJFF LE
1 can (73/4 oz.) salmon
'A cup prepared biscuit mix
1 cup milk
1 tablespoon lemon juice
1 teaspoon grated onion
'A teaspoon salt
3 eggs, separated
% teaspoon cream of tartar
Drain and flake salmon. Bring
eggs to room temperature. Add
milk gradually to biscuit mix to
make a paste, then rest of milk.
Bring to the boil and boil one
minute, stirring constantly. Take
from heat. Blend salmon, lemon
juice, onion, and salt and add to
milk mixture. Beat egg yolks
slightly. Add salmon mixture.
Beat egg whites and cream of
tartar until soft peaks are
formed. Fold gently into salmon
mixture. Bake in an ungreased
11h -quart souffle dish set in a
pan of very hot water at 350
degrees F. for approximately 50
minutes, or until a silver knife
comes out clean. Makes 4-6
servings.
*
SAVORY SALMON PINWHEELS
2 cans (73A oz. each) salmon
2 cups biscuit mix
1/2 cup milk
2 tablespoons green relish pickle
1 can (10 oz.) bisque of tomato
soup
1/4 cup milk
Mash salmon, including juice,
but removing skin and bones.
Combine biscuit mix with the 1/2
cup milk, stirring 20 times.
Knead 8 times. Roll out on a
lightly floured cloth or board
into a rectangle, 1/4" thick,
approximately 8" x 11". Spread
with pickle. Combine 1/3 of the
tin of soup with the mashed
salmon. Spread on top of dough.
Roll up as for a jelly roll. Cut
this 8 -inch roll into 6 slices.
Place the slices, cut side down,
in a buttered casserole dish.
Bake at 450 degrees F. for 15-20
minutes, until biscuit dough is
nicely browned. Combine
remaining soup with the 1/4 cup
milk. Heat and serve over the
pinwheels. Makes 6 pinwheels.
.Lighting the Way
Light and. Christmas go
together, for the deepest
meaning of the holiday rep-
resents Christ, the Light of
the world. From the' bonfires
and candles of yesteryear to
the twinkling electric orna-
ments of today, light symbol-
izes Christmas.
According to Irish legend,
a candle should always be
placed in the window on
Christmas Eve. Each Christ-
. mas, it was said, Christ wan-
ders the earth in search of a
welcome, and a candle should
light the way.
4
i
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rkey
rm. •
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.without tear's
It's hard to picture a
traditional Canadian Christmas
without a turkey. He's the
undisputed king of the festive
board, and everyone would be
disappointed if he didn't appear.
But there's no rule against giving
him an unexpected "lift" with
an exciting new dressing and
serving it with slightly different
garnishings.
Here's a stuffing that's made
without tears ... no peeling or
chopping of onions this time! It
gets its tangy flavor from a
package of dried onion soup mix
and sausage meat, and a can. of
drained chopped oysters may be
added if desired. If your family
likes "seconds" of dressing (and
we predict that they will) we
suggest doubling the recipe and
baking the second lot separately
in a casserole as you cook the
turkey.
For a change in pace,
surround the bird with potato
balls (either Irish or sweet
potatoes, mashed and formed
into balls) rolled in coconut.
Turnip takes well to the same
treatment. Orange slices and
frosted grape have both eye and
palate appeal..
To frost grapes, dip them into
slightly beaten egg white, let
excess drain off, then dip into
your choice of ..fruit -flavored
gelatin and chill for about three
hours. They may be stored in
refrigerator overnight of longer.
STUFFING WITHOUT
TEARS
• ••••••>
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•••••••;.•7-7 " 72/
?"'Sra.:;,::::,P. • /.
....A •
hristmas is a ,
winter wonderland, covered
by a blanket of pure white snow. We
send you our sentiment
during this brisk season through our
warmest wishes and a hearty "Thanks."
Merry Christmas.
St Mrs. George Turton
I V.
1 envelope Lipton onion soup
mix
2 cups boiling water
2 qts. bread cubes
1 cup butter or margarine
1/2 cup chopped parsley
2 tsps. poultry seasoning
'/2 lb. , pork sausage meat,
browned
1 (5 -oz.) can oysters, *drained
and chopped (optional)
Pour boiling water over the
soup and let stand until ready to
use. Spread bread cubes in flat
pan or tray and toast lightly
under broiler or .hot oven. Melt
butter or margarine in large
saucepan, add toasted bread
•
cubes and mix well. Pour onion
soup over the bread and cover
tightly. Then heat slowly 5 to 10
minutes to allow bread to steam.
Stir occasionally and carefully,
so as not to break up bread
cubes, Add remaining
ingredients and combine
thoroughly. Makes 21/2 quarts
dressing, or sufficient to stuff an
8 to 10 pound bird.
rsrentimmratzmivoimmcvamo
CARDS WERE GENERAL
Most of the popular Christ-
mas cards of the later 19th
century in Europe had no
particular Christmas signifi-
cance. There were some man-
ger scenes and others of re-
ligious nature, but these were
far outnumbered by land-
scapes, flowers, kittens, and
similar subjects.
r
Re kind to
your sifte-,
At this UMe Of year, for many
of US the social life tends to
quicken. During the Christmas
holiday season the hazard of fire
in the home also Increases and
we can expect to be reading of
tragedies affecting many
As a safety promotion we are
reprinting, the following from
"Fire Safety Information for
Parents and - Babysitters"
prepared by the Citizens' Safety
Council of Metropolitan
Toronto:
Fire Safety Advice To Parents
1. Know.your babysitter.
2. Only persons who have a
sense of responsibility and a
liking for children should be
entrusted with their care.
3. Employ a person who lives in
the • same neighborhood, if
possible.p
4.Employ
the same babysitter
regularly.
5. Both you and the babysitter
should know fire safety rules.
6. Leave instructions to the
babysitter in writing as well as
giving them orally.
Always supply the sitter with
the following information:
1. Your destination and phone
number — or how you can be
reached; or the name and
number of some responsible
person to be called in an
emergency.
2. The location of all exits.
3. Location of telephone.
4. Emergency phone number of
FIRE, POLICE, DOCTOR. '
5. Street liame and house
number.
6. How to control the heating
equipment.
7. -Provide a flashlight in case of
power failure.
•
,,,CrOPER101
May yoU itavi your
a eftriono
with, hqpiPms,
•'dosed tur ovary way.
Many thanks /or yogr support"'
DON ABERHART AND STAFF
ABERHARTIS GARA
.39 St. Andraw$ St.
711erq
Thristmas
liCiping you will have an
old-fashioned holiday
with all its joy, •
contentrnent, peace . . .
and sending you
heartiest thanks!
•
•-•
SCHAEFERS'
• INTERIORS
'216--"I'rok--YrrAr--77-dorX-
We're
sending you all
our best wishes for the New Year.
Our thanks for the pleasure of serving you.
From The Staff Of
GODERICH FRENCH
DRY CLEANERS
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