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Home My WebLink AboutThe Goderich Signal-Star, 1973-11-15, Page 124 PAGE 2B--GODERICH SIGNAL -STAR, THURSDAY, NOVEME3E,R 15, 197:3 76' 44.1 04, (1 dinner Iter Illrt 1-? A dinner partv for the Christ- mas seas,'n is fun. There's no nicer vay to show off a Hoole which has just been decorated with e\ergreen loughs, ribbon, lights, tinsel and colored halls. Some'of the b st dinner par- ties are 'those for which all the preparation 1_s done Nary in the week or the day. In this way, even the hostess can enjoy her own part and pr(Ihabiv ac- ocint.••• for the popularity of .the hutfet-rope dinner party where e. eryh,>dV ser\ es t hemselves from <t \ariesy ••f foods. , The following recipes, are ,unable for this kind of dinner party and added to your own fa' erste dishes for a supper gat heru g of this sort, you'll ,.,)roe up with a -festive meal • w• ith \ery little last minute in kitchen time. Meatballs' are great' in a artery of sauces The same meatball recipe is basic - two pounds ground chuck or lean ground. heel, = cup fine dry bread rumbs, cup nmilk'Two eggs, 1 : - 'easpoons salt or part gasal' • TL, i _.: e- ;hake the dif- -teren-. e. Alake any' of the `'tallow ing sauces as much .as a alav ahead- :add the browned meatballs and refrigerate rogerher. Before serving, reheat --low k• r he sauce loci to the "sirnnmering, point. 94, SWEET AND SOUR SAUCE Drain syrup from 2 cans (about 14 oz. -each) pineapple slices for use pineapple chunks with meatballs); reserve pineapple. ('omhine pineapple s‘Tupp with 11 cups chicken broth, 14 cup brown sur'~ar, ` 4 i•up vinegar, 1 tablespoon each soy sauce and catsup, ,and 4 tablespoon's corn- starch,. Cork, stirring, until thickened. Add 1 cup thinly sliced green onions and 3 green - peppers), seeded and cut in f- inch squares Cook 1 minute longer. Remove from. heat and add pineapple chunks and meatball's. Refrigerate pineap- ple slices 'Separately. • CURRY SAUCE Heat 4 cup p 4 ib.) butter or margarine in a heavy pan; add 1 large onion. chopped; saute until limp. Stir in 1 clove garlic, mashed, and .2 tablespoons curry powder; cook about 1 minute more. Add 4 tablespoons flour, 1 tablespoon cornstarch, 2 teaspoons sugar, fj2 teaspoon salt, and dash cayenne; stir over heat- until blended and huhhlGradually stir in -2 cups chicken broth and 1 / up heavy cream; cook until thickened. Remove from heat and add meat. ITALIAN TOMATO SAUCE Chop 4 slices bacon; saute until crisp in a heavy Tan or frying pan. Dram and discard t11 but about 2 tablespoons of the drip: - pings. Add 1 medium-sized onion, chopped, to pan; cook until limp. Add 1 clove garlic, minced or mashed', and 1 can (1 Ib. 12 oz.) pear-shaped tomatoes (break up tomatoes with a fork), 1 teaspoon each) basil and oregano, 1bay leaf, and 11/2 cups beef broth; sim- mer,' uncovered, for about 20 minutes. Blend . together '2 tablespoons cornstarch, 1/4 cup red wine (or additional beef broth), 1 teaspoon sugar, 1/2 teaagoon salt, and 1/4 teaspoon pepper. Stir into tomato mix- ture; cook until thickened. Stir in 1 cup grated Parmesan cheese; remove from heat. STROGANOFF SAUCE Heat 1/4 cup (1// ib.) butter or tnargarine in a heavy pan; add 1 small' onion, minced; saute until limp. Stir in 4 tablespoons flour; cook until blended and bubbly. Slowly stir in 21/4 cups beef broth'; cook, stirring, until thickened. Mix in 1 cup com- mercial sour cream, 1/2 teaspoon dill• weed; salt and pepper to taste. TERIYAKI SAUCE In a pan, blend together 2 tablespoons' cornstarch, 1/3 cup Q,-0(51' ;off sauce, ' I up sugar. 1 ( I0\e garlic. minced or mashed, teaspoons mm( ed fresh ginger tier teaspoon grollrld gl tiger ,Stir in ' cup dr\ white wine and 2 cups beef broth for o11111 wine ttl(1 Ilse 2, a clips broth). (,'(')( k, stirring• until thi kened. A shimmering )el.lm,ed salad is a delightful roust. CRANBERRY SALAD 1 :3 -ounce package pineapple - grapefruit, or orange -flavored gelatin 1 1 -pound can whole cranberry sauce 1 ,-ounie hurtle ginger ale reens Orange and grapefruit sections Ins suacepan, combine gelatin and cranberry sauce. Hear and stir till almost boiling ,and gelatin is dissolved." Chill shghtl�. CairefulIvtir in ginger ale. When, ..fizzing.. has stop- ped, your into 5 -cup star- shaped mold. Chill till set Un - mold. Garnish «'ith,greens and orange and grapefruit sections. Center sections on top with a few whole cranberries' or a rnarasc•hino cherry. Blend equal parts ,.'mayonnaise -and sour cream for dressing. ,~lakes about 8 generous -size servings. CUCUMBERS IN DILL 4 cucumbers- • 1 ucumbers_- 1 tablespoon salt 2 cup tarragon -flavored wine vinegar 1'4 cup water 11 = tablespoons sugar 1' teaspoon freshly ground pep- per 1.2 teaspoon dill weed - 3 tablespoons finely chopped parsley Leave cucumbers unpeeled and score with a fork, or peel them. Slice very thin (you should have 8 cups)' and layer into a bowl, sprinkling each layer 'with part of the salt:Cover and chill 2 or 3 hours; then drain and rinse thoroughly with cold water and drain again. Mix together the vinegar, water, sugar; pepper, dill; and parsley. Pour over the sliced cucumbers and mix well. Chill until ser- ving time (you -can make it a day in advance). ,Serves 12. APPLE COLESLAW 1 large head cabbage 3 red -skinned apples (Winesap or Delicious) 1 cup whipping cream 1/2 pint sour weam • i0 cup white wine vinegar 11/2 •teaspoons sugar 1/2 teaspoon- salt Freshly ground pepper 1 can (131/2 oz.) pineapple tid- bits, drained (optional) Juice of 1,2 lemon - Finely shred enough cabbage to make 2 quarts. Without peeling the apples,. coarsely shred 2 of them and add to the cabbage. For the dressing, mix together the whipping cream, sour cream, vinegar, sugar, salt, and pepper to taste, and pour over the cabbage mixture. If a sweet coleslaw is desired, add the pineapple tidbits. - Place in, a serving bowl, cover, and chill until serving time (up to 12 hours). Just before ser- ing, slice remaining apple (un - peeled ), remove core, and brush the cut surfaces with lemon juice. Arrange apple slices in a pinwheel. design in the center of -the salad. Makes 12 servings. When dessert time rolls round, you'll want to serve something truly elegant . . . . and different. Chocolate is always a favorite and so is pumpkin pie. CHOCOLATE -DATE CI►KE 1,1 cups. boiling water '{ ounces snipped dates 1 package 2 -layer size .chocolate cake mix 1 trounce package semisweet, - chocolate pieces ' c uip chopped walnuts Pour boiling water over dates; cool. Prepare cake mix accor- ding to package directions, sub- stituting date mixture in place of water called for. Pour batter into greased and floured 1.3 x.9 x 2 -inch baking [in. Sprinkle chocolate pieces and nuts over top. Bake in 350° oven 35 to 40 minutes. Serve with Ice cream Sauce: Combine :3 1/ 4 - or 35/8 -ounce-_, package instant vanilla pud- ding mix and 11/2 cups milk; beat' according to package directions, Stir in 1 pint sof- tened vanilla ice cream. ,Chill until serving time. PUMPKIN ICE CREAM PIE 11 2 pints vanilla ice cream 1 cup canned pumpkin 14 cup brown sugar, firmly packed 1:2 teaspoon each ground ginger and cinnamon 1/1 cup candied orange peel or mixed candied fruit finely chopped (optional) :3 tablespoons rum, or orange juice 4 cup whipping cream Pecan halves for garnish 1/4 cup Put a 9 -inch pie pan into the freezer when you remove the ice cream; allow ice cream to stand at room temperature a few minutes, until slightly sof- tened. Then spread ice cream evenly over the bottom apd sides of pie pan; return to freezer if it gets too soft. Keep in freezer while you prepare the filling. For the filling, combine pum- pkin, 'sugar, ginger, and cin- namon in a saucepan. Stir over medium heat until mixture is just below the simmering point. Stir in candied fruit and rum or orange juice; refrigerate until well chilled. Whip cream and fold into chilled pumpkin mix- ture. Pour into ice cream lined pie pan and freeze. Garnish with pecan halves just before serving. Bulge uislv gifts this Chrisl',n(Is for. giving lo friends A good way to rem'emher friends at Christmas, especially those who seem to have everything, is to give them a fruit cake you have baked your- self. Food specialists at the On- tario Food Council, Ministry of Agriculture and Food remind you that now is the time to start your Christmas baking. Ingredients for your favorite recipes are in good supply and fruit cakes taste all the, better for keeping, if properly wrap- ped and stored. When making Christmas cake for presents, don't try doubling the recipe. Bake it in smaller pans or cut it into loaves or quartera after baking, instead. If you wish, you may substitute fruit ingredients but make sure the total weight nJ' fruit is the same as originally called for in the recipe. After removing cakes from the oven, allow them to cool and set. Then wrap them carefully in aluminum foil or in moisture -vapor -proof film. Store in the refrigerator or in the freezer, or place them in a tin with a tightly'fitting lid and store in a cool basement. - About, a week before Christ- mas, will be time enough to devote special attention to decorating and wrapping. And your gifts will be ready, bound to give pleasure 'thh any of your friends. " Hanover has equipped this kitchen with all the standard work -saving features, including adjustable shelves. The drawers are entirely constructed of Canadian Hardwoods and are fish -tailed and tenioned, as the highest class furniture, for lifetime durability and appearance._ For sizes and_types of cabinets available, see the Universal details. 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