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Home My WebLink AboutThe Goderich Signal-Star, 1972-12-14, Page 33w • Rarty coo* up? Christmas tables often creak from the weight of old- fashioned favorites. Let us give tradition a pleasant twist by in- troducing some intriguing variations to the ideas you already have planned for enter- taining during, the holiday season.. When friends drop in, . add these ideas to yours! Yuletide Punch Hot Bean Dip Plan a buffet...add these dishes to yours! Chinese Red -roasted Pork Chinese -Style Plum Sauce Jellied Raspberry Cream Mold Corn Salad Make ahead and freeze if you wish 'It' Mincemeat Tea Bread *.lk Delight the Family - Breakfast Bacon Biscuits YULETIDE PUNCH 4 cups apple juice 2 tablespoons honey 1 can (6 ounce) frozen pink lemonade, concentrated, thawed 1 can (6 ounce) frozen orange juice concentrate, thawed 1 bottle (26 ounces) dry white wine 2 oranges, sliced Mix apple juice and honey and heat to blend. Cool. Add concentrates and wine just before serving. Float orange slices for garnish. Makes 18 servings (I!'' cup. each). HOT BEAN DIP 1 can (19 ounces) beans with pork, drained • 112 cup shredded medium Ched- dar cheese 1 teaspoon garlic salt 1 +teaspoon chili powder I/2 teaspoon salt dash cayenne 2 • teaspoons cider vinegar 2 teaspoons Worcestershire sauce 3 slices bacon Place beans in blender and puree (or beanscan be put through a sieve). Combine pureed beans with remaining • ingredients except bacon. Heat in fondue, pot. or chafing .dish.' Fry bacon until crisp, drain; and crumble. Sprinkle over hot dip. Serve with corn chips or cocktail wieners. CHINESE RED ROASTED PORK 2I!''-3 lb. pork butt roast 11/2 teaspoons salt 4 tablespoon sugar 2 tablespoons soy sauce 2 cloves garlic, crushed 2 tablespoons honey 4 tablespoons dry sherry Trim meat from ' bone and discard any •excess fat. Cut meat into strips 1112 inches wide. Rub salt and sugar into both sides of.., meat and let stand 2 hours. Pat dry with paper towels. Mix remaining ingredients; pour over pork strips. Marinate 1-2 hours, turning pork often. Preheat oven to 400,°. Remove pork from marinade; place on rack of broiler pan. Roast for 10 minutes;, at 400°; lower oven to 3259; and roast • pork an additional 45 to 60 minutes. Brush with marinade during last 15 minutes of roasting. Slice pork into bite - size pieces. Skewer onto tooth- picks, serve hot or cold with Chinese-style Plum Sauce. • NOTE: For a more typically Chinese "Red Roasted Pork" add 2 or 3 drops of red food coloring to the marinade. w .1, so CHINESE STYLE PLUM SAUCE 2 cans (14. ounces each) Lom- bard plums, pitted .. ill cup raisins v.,1./.2 -cup. cider -vinegar-- . _ .: 1 cup water 1/4 cup brown sugar' ' 1 teaspoon ground allspice 1 teaspoon salt l! • teaspoon ground ginger 1 teaspoon paprika dash of cayenne pepper -to taste _Combine all ingredients in saucepan; . simmer for 30 minutes or until plums are soft. Rub through a coarse sieve or puree in a blender. Simmer 30 minutes longer, until thick and of marmalade consistency. Pour -into °clean, sterilized sealers, seal and store, or bottle and store in refrigerator. (Keeps several weeks under refrigeration). Makes 21/2 to 3 cups. JELL4ED RASPBERRY CREAM MOtiD 2 packages (15 ounces each) frozen raspberries each) water 2 packages (3 ounces raspberry jelly powder 1 tablespoon lemon juice 1 1 cup celery, chopped 1/2 cup walnuts or pecans, chop- ped 2 cups sour cream Thaw raspberries, reserve juice. Measure juice and add water to make 2 cups total liquid. Hea.,t, the liquid. Dissolve gelatin in hot liquid. Add lemon juice. Chill until slightly thickened (about,1 hour). Mix raspherries,.celey, nuts and sour cream. Fold into partially set gelatin. Pour into a 6 -cup, deep, round mold. Chill until set. Makes 10.12 servings. CORN SALAD 1 can (12 ounces) corn niblets, drained 112 cup celery, diagonally sliced 2 tablespoons green pepper, cut in thin strips 2 tablespoons green onion, chopped 1 tablespoon pimiento, chopped 1 tablespoon parsley, finely chopped 3 tablespoons salad oil 1 tablespoon tarragon vinegar 1/2 teaspoon salt 1/2 teaspoon dry mustard 114 teaspoon pepper " Combine niblets, celery, green pepper, onions, pimiento For those leisure hours .... :4 and parsley. Blend oil, vinegar and seasonings in a jar. Pour over vegetables. Toss. Allow to marinate in refrigerator at least 4 hours or .overnight. Makes.3 cups or 6 servings if used as side salad, 12 servings if used on buffet table. TARRAGON VINEGAR 4 teaspoons dried tarragon 1 cup vinegar • Heat vinegar. Add tarragon. Bottle. Refrigerate. Strain 1 week later. Keeps indefinitely. MINCEMEAT TEA BREAD 2 cups all-purpose flour 1!'' cup sugar 11/2 teaspoons baking powder 1/2 teaspoon soda 1/2 teaspoon salt 1 egg, lightly beaten 114 cup oil or melted shortening 1 tablespoon grated orange rind 2 tablespoons orange juice 1 jar (16 ounce) mincemeat Sift dry ingredients together. Combine liquids and min- cemeat; add to dry ingredients. Stir until all ingredients are moistened (17 to 22 strokes), Take" in a greased 9x5x3 inch loaf pan at 350° for 60 to 65 minutes. Snacks that relax Relaxing at home- during -the - festive season may seem like an impossibility but by planning and preparing a 'few simple snacks in advance, you•can en- joy a leisurely hour or so when. friends drop in. A. great variety of attractively packaged snack foods are readily available in the.grocery stores at this time of year but it can be more economical and more fun to make them at home. The home economists at Agriculture Canada suggest using cereals and Canadian cheese in these easy and quick - to -prepare snack recipes.Why not let the children do .the work? *fter all, they'll probably be the first ones to sample them! MINI PIZZAS 1 dozen 2 -inch toast squares I/4 cup chili sauce 3 process cheese slices, quar- tered 12 slices pepperoni sausage. Spread toast with chili sauce. Top with cheese and. pepperoni•. Garnish with chili sauce. Broil until cheese just melts (about 2 minutes). Makes 12. 1/4 cup crushed. cornflakes Combine cheeses, pnion and tabasco sauce. Blend in enough mayonnaise to make a mixture that can be . easily handled. Form into small balls. Roll in cornflakes ,and chill. Serve on pretzel sticks or toothpicks. Makes about 30 pieces. NUTS 'N BOLTS. 11/2- cups bite -sized shredded wheat cereal 1 cup bite -sized shredded rice cereal 11/2 cup unsweetened circles 1 cup salted peanuts 1 cup pretzel sticks 1/3 cup oil 1/' teaspoon celery salt 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1 tablespoon Worcestershire sauce Combine cereals, , peanuts and pretzels , in large pan. Sprinkle oil over cereal mix- ture, then add seasonings and mix well. Bake 1 hourat 250° F, • stirring 'occasionally. Store in air -tight, container 6 to 8 weeks at room temperature. 6 cups. CASHEWS SNACKS: Make as NUTS 'N BOLTS but add 1 cup salted cashews to cereal mixture. Makes about 7 cups. TANGY HAM DIP 1/2 cup pimiento process cheese spread ' 1 21/4 ounce can devilled ham spread 1/2 cup mayonnaise or salad. dressing , 2 tablespoons- finely chopped fresh. parsley ....�„ 1 tablespoon finely grated onion - 6 drops tabasco sauce Beat cheese until fluffy. Add remaining ingredients. Chill. Serve with crackers or potato chips. Makes about 11/4 cup. CHEDDAR CHEESE DIP 1 cup (4 . ounces) finely grated medium ',Canadian cheddar cheese I/2 cup dairy sour cream 1/8 teaspoon soy sauce 1/2 teaspoon curry powder 1 teaspoon lemon juice 1/4 cup toasted slivered almonds rN. Combine ingredients. Chill. Serve with crackers or potato chips.' Makes about 11/2 cups. SNAPPY SNACKS •8 ounces cream cheese, softened - 1/3 cup crumbled Canadian blue cheese 1 tablespoon finely chopped onion Pew drops tabasco sauce 1 teaspoon mayonnaise (urtirti tigital-fkar. THURSDAY, THIRD SECTION Almond cookies rom Swede so• Christmas cookies tend to be traditions in most. homes .and Cream -Filled Almond Cookies 'welcome .additions cookie collection. Swedish will he to your CREAM -FILLED SWEDISH ALMOND COOKIES 1 cnp butter 1!4 cup granulated sugar l egg - 1/ t cup ground • blanched almonds 1/2 teaspoon almond extract 91 cups sifted all purpose flour 2 squares unsweetened chocolate Sliced toasted almonds (op- tional) Dash of salt 2 cups sifted icing sugar ' 1 egg yolk 1/4 cup raspberry jam Cream /4 cup butter with ; cup granulated sugar. Add egg. ground almonds, and 1'1 teaspoon almond extract; blend r A gift fro!he kltckfs Warm thoughts th Of all the holidays of the year, there is. probably none that brings such joy and an- ticipation as Christmas. It is also' a time for reliving memories of past seasons through the sharing of good • times and good food with family and friends. "From, our home to, yours" takes on the special warmth of the Yuletide Season when ac- companied,by treasured recipes and baked goodies" from your own kitchen. Whether you are 'sending them' across the ocean or across the city, they need to be packed with special care for travelling. First of all you will need a heavy cardboard box or tin just large enough to allow for packing tightly without crowding. If you have a variety of cookies, place the heaviest ones on the bottom. Place two cookies together back to back, wrap and ;place in the .box. Make right rows, taking care to place waxed paper between each pair of wrapped cookies and between the Layers: Wrap each. row in moistureproof paper or aluminum foil. To prevent the cookies from moving. around in the box, `sprinkle popcorn or cereal bet- ween any spaces. Place paper serviettes between each layer and again on the top. Fill the box to within one-quarter of�ari the top, close•'it and Beal it firmlyof with tape. Be sure to label -the box clearly and mark "Fragile, Handle with Care". Since some cookies are not good travellers take care not to include any that require refrigeration or have icings that are likely to melt in a warm place. , For cookies that go travelling in style this . Christmas the home. economists of Agriculture Canada suggest that you try "Butter Twinkles",; "Orange Butter Balls" and "Coconut Fruit Squares". wen. Stll' In tithur'. ,mixing thoroughly. Roll dough slightly less than inch thick on a' floured board. Cut into cookies, using a 2 1' ' inch scalloped cut- ter. Place cookies on ungreased baking sheet.. Bake in :350° F. oven 7 minutes, or until lightly browned.. Melt chocolate over hot•- wa'ter. Drizzle from top of spoon to • form a thin zig ..zag line over tops of half of the cookies. Garnish with toasted almonds. Cream remaining 111 cup but- ter until soft. Add salt. Gradually add part of the icing sugar, blending after each ad- dition until smooth. Then add egg 'yolk and remaining 1/4 teaspoon almortd extract;,blend well,, Alternately blend in remaining icing sugar and the raspberry jam. Spread filling over plain cookies, using about 2 teaspoons for each. Top with chocolate -glazed cookies. Makes about :3 dozen cookies. Like a Christmas outing? Try Henry Ford Museum far its croft exhibition The meaning of Christmas as our forefathers interpreted it is recaptured at the Henry Ford Museum special holiday exhibition, "The Crafts at Christmas - December 941. This . warm and nostalgic event • recreates the time when Christ- mas gifts were i mostly hand- made with lov ng care °and ex- changed, with affection. Throughout the Museum, craftsmen demonstrate the skills of both 4the artisans whose special talents wore greatly respected in earlier days and the nearly -forgotten arts that were once practiced in every American home. Along the Museum's Street of Early American Shops,. authentically costumed craft- smen cast pewter spoons, plates and toy soldiers, hammer and, weld tin candle holders and cookie cutters, :shape pottery mugs and bowls on a foot - operated wheel and blow fan- ciful glass Christmas or- naments. Nearby others demonstrate such essential home arts as rug hooking; -candle- •-raking and quilting, recalling the holiday activities of many early American homes. Little ,girls will be .. delighted with the dolimaker's ingenuity in using rags, socks or corn husks to create lovable dolls. The wood- carver's life -like soldiers and animals will intrigue little boys. Freshly baked cookies, cut in traditional Christmas shapes, will be appreciated by all ages. _. As these and other craftsmen work, the sound of Yuletide music of other eras fills the air. From time to time, visitors hear poncerts of traditional music played on antique in- struments from the Museum's collection. - BUTTER TWINKLES 1 cup butter 13/4 cups icing sugar 2 eggs, beaten 1/2 teaspoon vanilla 21/2 cups sifted all-purpose flour teaspoon soda 1/4 teaspoon salt I/4 cup sour cream Colored sugar ' or tiny decorating candies. Cream the butter and sugar. Add eggs and vanilla and beat well. Sift flour with soda and salt and stir half of it into egg mixture, then stir in sour cream. Add remainder of flour mixture and mix thoroughly. Dough is very soft; chill at least 3 hours to firm. Remove' 1/4 of chilled dough from refrigePator at a time and roll out 1/8 inch thick on a lightly floured board. Cut in rounds or other shapes. Place cookies on lightly greased cookie sheet. Sprinkle with colored sugar or tiny decorating candies, if desired. Bake at 375°F until light golden around edges (6 to 8 minutes). Watch carefully as these cookies brown readily. Makes 5 to 7 dozen cookies. ORANGE BUTTER BALLS 1/2 cup, butter 1/4 cup sugar egg 'yolk 1 tablespoons grated orange rind 2 teaspoons orange juice 1 teaspoon lemon juice 1 cup sifted all-purpose flour 1/4 teaspoon salt 1 egg white 1/2 cup chopped almonds Candied cherries to decorate Cream butter and sugar. Beat in egg yolk. Add orange rind and juice. Sift flour and k salt. Stir into creamed mixture. Chill at least 2 hours to firm. Pinch off small pieces of chilled dough and roll into balls. •Dip. in slightly beaten egg white,'' t travel then in choppedt•almonds, Place on greased cookie 'host and decorate , with small pig ,art candied cberr.iies. Bake'' et' 325°F +fntil fi htly browned (about 25 minutes)- 111.4104 about 3 dozen cookies, COCONUT FRUIT SQUARES d2' cups sifted all-purpose- flour 1/2 teaspoon • salt 1/4 cup sugar 2/3 cup butter 11/2 cups shredded coconut 1/2 'cup chopped walnuts 11/2 cups chopped dates 3/4 cup chopped candied cherries 1/2 cup chopped mixed peel 1 15 ounce can sweetened con- densed milk Mix flour, salt and sugar. Cut in butter until mixture resembles coarse bread crumbs; pat in bottom of 9 x 13 -inch pan. Bake at 350•°F until lightly browned (10 to 15 minutes); Combine remaining ingredients and spread evenly over baked base. Return to oven and bake at 350°F until lightly browned (25 to 30 minutes). • Makes about 4 dozen squares tilaarPfirit l'AfN 4419-047, MikafPfrga8 ranberries at Christmas Cranberries are truly a North American fruit, discovered and used by the Indians long before the arrival of the explorers. They were used with dried deer meat to make "pemmican" and were also added to beans and corn to make "succotash". The juice was frequently used as a. dye to color blankets and rugs. Cranberry culture is highly specialized as the cultivated varieties must be grown on bogs simulating the condition's- under onditionunder which the original will strains are grown. This in- volves periodic flooding of the bogs and submergence . of the vines to protect them against heat or cold. The first commercially -grown "cranberries were harvested in Massachusetts in 1832. It was not until 1870 that cultivation began in Canada in Nova Scotia, then moved to P.E.I., Quebec and more recently to British Columbia. British Columbia now has the largest Canadian -production - about 10 million pounds per year. Fresh cranberries will be available in abundance this month. They may be stored 'in the freezer and used to make those delicious pies and breads again even after the Christmas season is passed. The berries need only be washed, sorted over to remove any bruised ones, and packed in a plastic bag. The two ruby -red cran- berry pies tested by the home economists at Canada Agriculture will be a welcome treat now or at any. season. SPICY CRANBERRY PIE 1 cup seedless raisins .1/4 cup boiling water 1/4 cup orange juice 1 tablespoon lemon juice 11/2 cups cranberries 1 teaspoon grated orange rind 1 teaspoon grated lemon rind 1 tablespoon chopped milted peel 1/8 teaspoon salt 1/8 teaspoon cloves 1/4 teaspoon cinnamon 1/4 cup brown sugar 1 cup chopped apples pastry for 2 -crust 9 -inch • pie .1 tablespoon butter Bring raisins, water, orange and lemon juice to boil. Add cranberries and continue cooking until skins begin to pop (2 to 3 'minutes). Add next 8 ingredients and cool. Line pie plate with half the pastry. Pour in filling and dot with butter. Cover with pastry, seal edges and cut steam vents. Bake 10 minutes at 450° . F; turn oven, control to 350° F and continue baking until crust is golden brown (25 to 30 minutes). 6 ser- vings. CRANBERRY RAISIN PIE 1 cup seedless raisins . 1/2 cup water 1 cup sugar 1 tablespoon flour 3 cups cranberries 1 teaspoon ,vanilla 1/8 teaspoon almond. extract pastry . for 2 dust 9 -inch pie 1 tablespoon butter Bring rarsins and water to boil. Add combined sugar and flour. Stir and cook until thick. Add cranberries and continue cooking until skins begin to pop, 2 or 3 minutes longer. Cool and add flavorings. Line pie - plate with half the pastry. Turn fining into shell, and dot with butter. Cover with"" remaining pastry, seal edges and cut steam vents. Bake 10 minutes at 450° F, turn oven control to 350° F and continue baking un- til crust is golden brown (20 to 35 minutes). 6 servings. a As a special treat for children ,of all ages, a display of antique electric model trains is .set-up in the Special Exhibit Area. Taken from ' the Museum's collections; they are larger than - more recent 'types and are com- plete with stations, bridges, .lampposts ,and crossing bridges all made before 1930. Because of' the age and rarity oft the trains, they will be operating only periodically. In a final bit of nostalgia, the Museum will be decked with the intriguing and often quairit• Christmas decorations from out of the past. Families today can ex- perience the kind of Christmas their ancestors knew at the Henry Ford Museum "Crafts at Christmas" at no additional charge beyond the regular Museum admission of $2.25 for adults and $1.00 for children 6 through 14. Children under six are admitted free. CRANBERRY PiE-The color of Chrlstma$ is mirrored in:thill deur wows Pie !Amino with cranberries. The home economists, Agriculture Canada, su 1 that you ma$ it and enjoy if again later by freezing extra berries or an 'extra pie,