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HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-11-26, Page 248 r ,ODDER, CH Sa,INA ST"AR, ' 'HURSDA;X't NovEmt ER. 26, 19Y0 How about making your appetizers in'November for the festive parties ahead? -These zesty appetite teasersare made of pork and may be frozen for 6 weeks. The home economists of Canada Agriculture used minced pork in the "Miniature Pork Pies" and "Spicy Pork Balls,' and a honey sweetened fruit sauce for the "Sparerib Appetizers." Freezer tips Make -ahead party food Horne - freezers have -_now become an important item in many homes,, having first made their impact on rural' households. These freezers made it possible for .the rural homemaker to store quantities of meat and :poultry and to preserve her homegrown vegetables arid fruits more conveniently than by canning or pickling. The urban homemaker soon discovered the 'convenience of a home freezer although at first she- bought most of the contents prepared and frozen. As time passed such items as baked goods, casseroles and even jams appeared in the freezer. When the homemaker was to ' become a hostess, she realized she could use her freezer to store "bake -ahead" items for entertaining. If •she knew she could make savory appetizers in November to serve six weeks later she • would likely do so. The home economists of Canada Agriculture have provided three such recipes. Each recipe uses pork and the appetizers have been acclaimed after six weeks of freezer storage. Directions are also included for heating at serving time. The recipes for "Miniature Pork Pies" and "Spicy Pork Balls" in a zippy tomato sauce each make about 30 individual pieces, and the "Sparerib Appetizers," using 3 pounds of ribs, provide about 60 one -inch morsels. t j 1 MINIATURE PORK PIES 1 pound lean minced pork 1/4 cupchopped onion % teaspoon. salt 1/4 teaspoon savory Dash pepper Dash cloves 1 small bay leaf 1/4 cup boiling water 2 tablespoons bread,erumbs Pastry for 2 -crust 9 -inch pie A Mix pork, onion and seasonings. Add bay.,, leaf ' and water. Simmer uncovered about 20 minutes, stirring occasionally. Remove bay leaf ,.drain and cool.. Add bread crumbs., Line 11/2-lvrich tart tins with pastry. Fill fart shells with 11/2 teaspoons • pork mixture. Cover with pastry, seal edges and cut steam vents. Bake 15 to 20 minutes at 425 degrees F. Males about 30. (' Cool and freeze up to 6 weeks. Bake frozen 25 to .30 minutes at 42& degrees F. SPICY PORK BALLS 11/2 pounds lean minced pork 1 cup finely chopped onion 1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon ginger 1 beaten egg 2 tablespoons fat Mix porky onion, seasonings and egg. Form in 1 -inch balls. Brown meat balls in fat until done (about 8 minutes). Remove from fat and drain. 2 cloves garlic, crushed 1 28 -ounce can tomaioes 1 51/2 -ounce can tomato paste 1'/2 teaspoons salt 2 teaspoons sugar 1/2 teaspoon oregano 1/8 teaspoon pepper 1/4 teaspoon crushed chili peppers 1 bay leaf 3 drops tabasco sauce Drain all but 2 tablespoons fat from pan. Saute onion - in fat until -transparent. -Ad.drema(ning:.. ingredients, cover and simmer until thick (about 2 hours), stirring occasionally. Pour sauce over,meat balls. Makes 30. Cool and freeze up to 6 weeks. Thaw for 45 minutes. Parsnips make good eating As the fall vegetable harvest bursts into splendor, one vegetable that seldom receives credit is the parsnip. Parsnips are very different from other root and tuber vegetables such as carrots and potatoes. ' When -you buy carrots, you know that young small carrots will taste much, sweeter than larger ones. But with parsnips, the opposite is . true because these vegetables become sweeter as they mature. So for sweet -tasting parsnips, the larger they are the better tasting they will be.. Parsnips are delightful - if par -boiled for a short time and • then cooked in - a brown sugar -butter mixture until glazed. They are also a delicious addition to your favorite turkey Lstuffing recipe. Sauce 1 cup chopped onion PREVENT DISCOLORATION IN HARD—COOKED EGGS. Heat covered 15 minutes at 425 degrees F. SPARERIB APPETIZERS 3 pounds side spareribs Salt and pepper Cut . spareribs in 1 -inch. lengths, and . into individual ribs. • Bake covered 1 hour at 325 Sauce 1 tablespoon lemon juice 1t/.i-.cups :g' tinge juice . .. -- 2 tablespoons grated orange rind 6 tablespoons honey 2 tablespoons cornstarch. Combine ingredients. To serve,., add cornstarch and cook until clear and thick. Pour over ribs. Makes about 60. To freeze, do not thicken sauce. Cool and freeze up to 6 weeks. Heat covered 20 minutes at 325 degrees F. If necessary, combine cornstarch with 2 tablespoons water, add to sauce and continue heating 10 minutes longer. With eggs currently in good supply at economical prices,. they are an excellent feature fpr lunch box -meals for your back -to -school set. . Home economists at the Ontaio Food- Council remind you that reggs should always be cooked at low to moderate temperatures and cooled rapidly, to help prevent the greenish -black discoloration that sometimes - mars the appearance of the surface of the yolk, and that causes the pungent odor o f ten associated with hard -cooked eggs, Discoloration ' of the yolk surface is caused by a chemical reaction between sulfur and iron 'n the egg, which forms ferrous • sulfide, a harmless, but unattractive substance 'with a strong odor. The amount of discoloration depends on the time and the temperature used in cooking. To help prevent this discoloration, hard -cook eggs for 25 to 30 minutes in water held - just below the simmering point: Plunge them iinmediatelf -into cold water and chill them thoroughly. .CI:nc I EN AND ALMONDS (tried and proven) 1% cups raw chicken meat 2_ tablespoons fat 1/2 cup bamboo shoots 1/ cup mushrooms, sliced 1 cup celery, finely diced ih cud blanched almond's 1/a cup' fresh or frozen green peas (cooked) 1/2 teaspoon salt. 1 tablespoon 'soy sauce 1 cup water Cut chicken in 2 inch strips; brown in hot fat. Cook until. tender, Add ,all ingredients except the almonds; simmer five )minutes. Manch the almonds and cook slowly in 1 tablespoon butter until just beginning to .brown. Add the ahhonds to the chicken mixture, Serve at once.. Very dice tot a supper party dlsb Samsonite Silhouette THE PERFECT GIFT FOR EVERYONE Give your favorite people the luggage that takes the honors for style. Samsonite Sil- houette, slim trim shape -- Hidden, locks — light, strong m.agneasium_frame. 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