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HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-12-31, Page 15• festive t owl for New dear u Be a �reIa xe ' J,os tess fi k, 'TQ f MH 0NAL.STA� Business Let the oven era 16. do th � cooking 1 4 1 W There's no more sea- sonal color than red, and .there's nothing redder than the chubby, shiny - faced Edam_ cheese from Holland. Here's an engag- ing centrepiece for your New Year's entertaining that allows you to eat your cheese and show it. 1 imported Holland Edam cheese (1 lb., 14 oz, ball) 1/3 cup port wine 1/3 cup mayonnaise 1/4 cup chopped nuts Cut a two or three inch diameter slice from top of imported Holland Edam ball; do not remove wax coating from slice or ball. Scoop out the cheese leav- ing '/4 inch all around to form shell. Put the scoop- ed out Edam through food chopper using fine blade.. Gradually blend cheese, mayonnaise and remaining ingredients in a mixer at medium speed. (Or place cheese and mayonnaise in blender at high speed until smooth, "then gradually add remaining ingre- dients). Mixture should be smooth and spreadable. Stuff the cheese shell with the mixture and cover with top. Place miniature marshmallowson wax coating to make clock nu- merals; form the hands from strips of large marshmallow. If you cut the marsh- mallows in half, the cut side will stick readily to the wax. Place'bowl in re- frigerator; remove an 'hour before serving. Surround bowl :with crisp crackers and fresh vegetable slices. Filliig variation: Imported Holland Edam cheese 1/3 cup beer 1/3 cup mayonnaise 1/2 teaspoon caraway seeds Do you ever yearn for meals which do not require much last minute preparation? To be sure, there are the TV dinners and the instant puddings, but have you considered letting the oven coqk the whole meal for you? Of course this involves some ad nonce planning and food preparation but it does mean that mother can relax and enjoy mealtime with the rest of the family. ' For example, if pork chops are planned for dinner why not bake them. It then seems reasonable to use the open( space for the rest of the meal as well. The home economists of Canada Agriculture advise that since 325 degrees F. is the accepted temperature. for cooking meats, the vegetables and dessert must comply with this temperature too. Since the length of the cooking period may vary the foods requiring the longer time should be put in the oven first so that everything can be served at the same time. Another advantage of oven meals is that they can wait a few minutes for a tardy member of the family. CHOOSING THE VEGETABLES The vegetables should go well with the meat which they will accompany. Most vegetables .pr scalloped dishes may be baked at 325 degrees F. Squash cut into pieces with a small amount of water added, will bake in about 50 minutes In a covered pan. It may then be mashed with butter, salt and pepper and reheated. Medium-size potatoes require 80 minutes to bake at 325 degrees F. Vegetables such as carrots, which are usually broiled, may be sliced into a greased baking dish with salt, butter and water, and baked covered for 60 minutes, . May the next year bring forth all the good things in life. Warmest thanks to loyal friends. Stan Hadden Ir 118 St. David Goderich STUDIO . Agriculture suggest two methods of stuffing them. One way is to select 1 -inch thick chops, and have the butcher make a pocket id each by cutting a slit along the outer fat side. Then fillthe pockets with well -seasoned bread stuffing. Skewer each chop together and bake `uncovered at 325 degrees F.: loin and rib chops will require about 35 minutes and shoulder chops about 45 minutes. '. ' The other method of stuffing is to use '/2 -inch thick rib or loin chops which are uniform in size and shape. Brown each side well then place chops fat side up in a greased loaf, ', pan„. alternati chops with ituffing. allow one chop per serving. Skewer or Lie the chops and stuffing together as a roast. Bake at 325, degrees F. until chops in the centre are cooked. If six or more chops are baked together in this manner allow 13 to 2 hours. For six servings allow three cups of well -seasoned dry bread stuffing. (Sage or savory is good with pork.) If desired part of the bread may be replaced with chopped apple. RATATOUILLE 4 cups diced peeled eggplant (1 medium) 2 cups sliced Onion 1 green pepper, cut in strips 1 sweet fed pepper, cut in strips 2 tablespoons chopped parsley 1 teaspoon salt 1/4 teaspoon pepper 3/4 teaspoon oregano 2 cloves garlic, crushed 1/3 cup olive o11 4 medium tomatoes (1 pound) peeled and sliced 1/2 teaspoon dill seeds Mix eggplant, onion, pepper and parsley. Place in greased baking dish. Combine seasonings, garlic and olive oil. Pour over vegetables, cover and bake at 325 degrees F. until eggplant is almost tender (about 50 minutes). Uncover arrange omato slices'' on top and sprinkle with dill seeds. Bake until, tomatoes are tender (about 10 minutes longer). 6 servings. I-ONEY LEMON SPUDDING Batter 1/4 cup butter 1/2 cup honey Legg 1 teaspoon grated lemon rind 1'/4 cups sifted all. -purpose flour 1/2 teaspoon salt 1 teaspoon baking powder '/4 cup milk 2 tablespoons chopped walnuts . Cream butter and nengy. Beat in egg and lemon .rind. Sift dyy ingredi?nt:, and add alternately wi `l. milk. Stir in nuts. Spread batter in greased 8 -inch square pan. Pour sauce over batter. Bake at _325 degrees, F until set (about 55 minutes). 6 servings. Sauce 1/3 cup honey '/4 cup lemon juice 11/4 cups boiling wager Combine ingredients. '2 Garlic is It ono'tlicOonald . L CHARTERED ACCQUNTANT 5,t. David 5t5246253 Goderich, Ontario . A1+ r. _1440isakAi4 14* E$$E* Stt, pili nio Avoilable For ' PUBLIC OR PRIVATE PARTI ES * BINGOS CONCERTS DANCES * F; CONVENTIONS * • flavor builder Garlic is a versatile flavor enhancer. It can be used subtly so it goes almost unnoticed, or lavishly to please a devout garlic lover. Fresh garlic keeps well under cool, dry conditions, so it can . be kept on hand for seasoning foods all year round, Use fresh garlic, minced, chopped, pressed, or whole. To press garlic, peel the clove, sprinkle with salt to make it soft, then put into the press and force through. The garlic press, a very inexpensive kitchen tool, should be a part of every garlic -lover's kitchen. For flavoring a tossed green salad with garlic, try a chapon or a crouton. The chapon is a crust of bread rubbed with garlic, tossed with the salad, then removed before serving. The crouton is preferred by those who like a stronger garlic flavor. To make croutons, brush bread liberally with garlic butter, cut in ' cubes, and toast at 275 degrees F. until golden brown. Chapman' OENEM INSURANCE ' REAL .ESTATE „. PROPERTY MANAGEMENT CaniNP'll.1 k `• Cornmadan csp.rDUHdI Goderich Dia15249662. SIE. Pumps and Injectors Repaired, For API. Popular Makes Huron Fuel Injection Equipment Bayfield Rd" Clinton --482.797 • R: W. BELL Caterir g to Luncheons COCKTAIL PARTIES * BANQUETS, ETC. Special attention to weddings PHONE 524-9371 or 524.9264 OPTOMETRIST '5247661 • The Square chartered accountants • ROYAL BANK BUILDING 383 RICHMOND STREET LONDON 12, ONTARIO Offices in principal cities aaoss Canada CHOOSING1A DESSERT Although fniit cobblers, bettys and cake -type desserts are ,nsually baked at 350 degrees F. they may be baked in a 325' degree F. oven allowing an additional 5 or 10 minutes. These puddings are best served warp. For a new family treat this honey sweetened self -saucing letnon pudding, "Honey Lemon Pudding," • is simple to make. BAKED PORK CHOPS WITH STUFFING OUR ENTIRE STOCK Faked Furs including Borganna, Sno-Leopard, Persotta and many others. choose also from Leather, Suede, Wild Suede, Worsteds, Tweeds, Checks, Wool Boucles, etc. Many of these coats have luxurious Fur collars of Norwegian* Fox, Dyed Fox, Mink, Dyed Muskrat, Lamb and other furs. Colors and styles to suit the most discriminating buyer. Shop early while the size range is good. SOLD THIS SEASON.FROM 50.00 TO 179.00. . All pork chops are ten enough to be broiled or baked. –Stale cl—pork_chops—are— particularly tasty. The home --"" economists of Canada, SEEING IS BELIEVING DRESSES JANUARY CLEARANCE of fine furniture ,at A large group of beautiful dresses, originally priced from $20.00 to $99.00 are now priced to save you many dollars. Rock Bottom Prices SPORT'SWEAR INCLUDES pants, skirts, sweaters, tops in 1970 Fall colours of Rebel Red, Wintergreen, NayY, Alpine Green, Flame Red, Deep Purple and BrOwn. Size range is broken so hurry while it is still possible to put to-gether at two or three piece outfit at a bargain price. SOLD THIS SEASON 13.00 TO 30.00 SALE PRICE $1019' $20 • LIVING ROOM SUITES Kroehier, by Troister, Sklar BEDROOM SUITES by Kroehler, Knechtel Stancor (Peppier), Kaufman DINETTE AND KITCHEN SUITES 1/3)/2 OFF PANT COATS & CAR COATS Our entire stock including Corduroys, Sigedellas, Wool and Mohair, Melton Cioth and Wet Looks of various types. SOLb THIS SEASON 35.00 TO 55.00' SALE PRICE $213to $45 PANT SETS This group includes Plaids, Ducco Dots, Knits and other types. Sold This Season 35.00 To 57.00 • by Superior, Likerty Quality merchandise with Baand Names ,at prices for any budget. • Budget Terms • Open Friday Night Till 9 p.m. SUITS $25 to $40 A group of suits including worsteds, wool Boucles, tweeds, and doubte knits in 2 piece, 3 piece, dress and $ jacket, and costume types. Sold This Season From 60.00 T.o 109.00 8 $90 BLACKSTONE FURNITURE 34 WEST STREET GODERICH OPEN FRIDAY NIGHTS 116 SHOPPE GODERiCH