The URL can be used to link to this page

Home My WebLink AboutClinton News-Record, 1984-12-19, Page 44Page 18A—CLINTON NEWS RECORD, WEDNESDAY, DECEMBER 19, 1984 Creativity ends the crush Christmas may come just once a year, but you can start the fun of planning and an- ticipation months ahead by making your own gifts. Hand-crafted gifts are a special way of ap- plying your unique talents to Christmas preparations. They also tell someone how much you care about them by personalizing the gift to suit the individual. With a little imagination, these gifts can releft the creativity and personality of the maker. The important. thing to remember is to relax. Let the imagination wander and en- joy yourself. Making gifts should begin on a small scale, whether they are made by an in- dividual or a family group. Attempting too many gifts or a complicated project can leave gift givers disillusioned and over- whelmed. Where to get your ideas? Visit craft shows and boutiques that specialize in handmade gifts, attend demonstrations, take lessons, buy magazines and books. Homemade gifts can range from or- namental to edible. A Christmas basket, filled with your best kitchen creations makes a delicious gift. Remember to use plenty of cushioning material around baked books that are destined for travelling of a mail journey, Make a checklist of your talents and com- bine them with ideas from local hobby and craft shops. Remember the planning and anticipation is half the fun of Christmas. and the time to start is now. `t'insel's humble beginning According to an old legend, a poor peasant woman, with many children, decorated a Christmas tree with humble trimmings that she had gathered, mostly berries and nuts, and such odds and ends as she had managed to save during the year. She labored far into the night trying to make her tree as beautiful as she could. While she was asleep, spiders came and crawled from branch to branch, trailing their lacy webs behind them. To reward the woman for her devoation The Christ Child blessed the tree and all the spider webs turn- ed into gleaming silver. CI-jRISTMAS MEANS MANY ThiNgS TO MANS/ PEOPLE. To USS IT'S TI -IE PERFECT TIME TO Rcmona Humphrey Patricia Bylsma Janice Stauttener Ann Adams the f1.A1� Stl CLOSED TUESDAY & WEDNESDAY DECEMBER 25 - 26 AND TUESDAY JANUARY 1 "the friendly shop that cares'' CORNER OF GIBBINGS AND RATTENBURY STREETS, CLINTON PHONE FOR APPOINTMENT 4SI-iCiJ Brenda Finch of Bill Millson's Grade 8 class at Hullett Central School puts the prime in- gredient on her plate for the class' annual turkey dinner. The dumer was started several years ago by Mr. Millson in accordance with the "family feeling" the school attempts to attain. (James Friel photo) Easy honiemade hospitality for ready entertaining At this time of year hospitality may mean being ready • for impromptu entertaining when guests drop in. Whether there's several hours notice, or none at all, tasty homemade tidbits can be served if you've done some planning ahead. Many of your favorite recipes. can be made ahead and frozen. Butr some things just don't freeze well and sometimes there just isn't enough. time to defrost something. Here, perfect for those occasions, are some delicious last minute dips and snacking ideas. Stock up now on your favorite crackers, bread sticks and nachos. A pouch of Onion Soup Mix blended with a 500 mL . contain cream of sour creamak, Onion Dip...in jus eecbnds. 'flaw vegetables make colorful and low calorie dippers. Or, if you prefer, use crackers and chips. Delicious variations of this well-known dip can be made with ingredients you already have in your cupboard or fridge. Some sug-, gestions:. — Add'a favorite herb and some Parmesan cheese. -- Stir in sweet pickle relish, finely chopped vegetables or horseradish and bacon bits. — Add a can of tuna o- chicken,then spread on crackers, breads, even cucumber slices or celery stalks. • — .Blend in shredded cheddar cheese or crumbled blue che'e5e: Another unique appetizer...wrap a slice of bologna, cooked ham or other Old cut around a bread stick, a stick of chejitse or a pickle spear. These can be eaten pig] or us- Rerau4f Ike food %ill (I our 411(1•1.44, ICS 11 real "Thank 111111.. 114 we wi 411(44•44. 11o41. w( w•r,e i, the r//lln(Iatioll of •asure'at this Holiday Time to 4)1y your nfull year of happiness 1111111 1)01/6 NORMAN ./O/t NNE POE1,M,iN • (;,I,71'i S,1(,ER !)ON RO.SMA N linlrr-.tilnlir l.arprllarnrlinlr Carpel nw from Plorholmo ecof o� 0g service r Centro, pcuglthe combined p purchasing power mina los Floor Coaaoceb ®IG SAV NGS for you. SoTISF AC710N itte ;*--taCt101 pr nstrong floor fashion ° R- NORHOLME DECORATING CENTRE 34 King Suet Clinton (lust oppidtilito the Post OfHko) 4824528 HOLIDAY HOURS: Monday December 24: Open 8:30 o.rtm. - ? CLOSED DEC. 25 - 26. JANUARY 1 ed as dippers. Four other varieties of soup mixes — Tomato -Onion, Mushroom, Onion - Mushroom and Chicken -Onion — also make " great dips when blended with a 500 mL con- tainer of sour cream. To lower the calories, substitute plain yogurt for part of the sour cream. The taste of each of these dips also can be varied with simple ingredient .addi- tions. To 1 cup (250 mL) dip made with Tomato - Onion Soup Mix, add a small' can of salmon, 1/2 cup (125 mL) each of chopped celery and chopped green pepper. Or add a 113 g can of small shrimp, drained and washed, plus 1 teaspoon (5 mL) Worchestershire sauce: Vary Mushroom pip by adding 2 green onions, chopped, 1 small can tuna, 1/4 cup (50. mL) chopped parsley and 2 tablespoons (25 mL) pimiento. . Three strips of bacon, crispy cooked and crumbled, plus 1% tablespoon (20 mL) prepared horseradish make a tantalizing variation to 'a cup of Onion -Mushroom Dip. Chicken -Onion Dip takeson new character when you add a hardcooked egg, chopped, 3 tablespoons (45 mL) finely chop- ped celery and a teaspoon (5 mL) dry mustard. • These are just a few quick ideas. For addi- tional.recipes, write: Lipton Consumer Cen- tre, 2200 Yonge street, 4th Floor, Toronto., Ontario, M4S 3B6: Holly berries, the legend A legend relates that on the first Christmas night, when the shepherds went to the manager, a little lamb following them was caught by the holly thorns, and the red berries are the drops of its blood that froze on the branches. 44 . Christrnas reindeer? Christmas mousse! "This Christmas I'm cutting down on ex- penses and spending less time in the kit- chen!" That's a vow one hears frequently as the holiday season approaches. Here is one special dish - the mousse- - that is not only festive but economical and quick to prepare. The simple elegance of a mousse makes it perfect for celebrating Christmas, a time for enjoyment and rela.:ation with family and friends. Although a mousse is usually thought of as a tempting dessert, it can also be a savoury appetizer or part of the main course. There are four simple steps to a light and flavour- ful mousse: 1) A gelatin or sauce mixture; 2) Egg whites and egg yolks beaten separately; 3) A blending of gelatin or sauce mixture with egg yolks; and 4) In most cases, folding the mixture into the egg whites. A mousse can be served either individual- ly or in a mold, hot or chilled and topped with a favourite garnish. The eggs used in these recipes below, make an especially light mousse. Eggs add to the good nutrition and flavour too! _A savoury Turkey Mousse is an ideal festive dish. Traditional Christmas is synonymous with turkey, and leftovers can create this unique treat for the New Year's festivities. Make ahead of time to keep in the fridge for casual holiday meals or enter- taining. ' For a unique and elegant dessert try a tempting Creamy Chocolate Orange Mousse. This also can be made ahead and chilled until serving time. Below are recipes for the savoury Turkey Mousse and the delicate Creamy Chocolate Orange Mousse dessert. With the Turkey Mousse and the Creamy Chocolate Orange Mousse chilled and ready for serving, this year's Christmas will be more enjoyable and eggxactly what it's cracked up to be! Turkey Mousse 5 egg yolks, beaten slightly 5 2 cups milk (500 ml) 2 envelopes unflavoured 'gelatin 2 11/2 cups turkey or chicken !Stock (375 ml) . 2 cups chopped or ground cooked turkey (500 ml) 2 hard -cooked eggs, chopped 2 1/4 cup finely chopped pimentos (50 ml) cup finely chopped blanched almonds (50 • 1 cup heavy cream, whipped (250 ml) Green or red pepper, shredded carrots or chopped celery may be substituted for pimentos. Blend eggs and milk. Cook over simmer- ing water, stirring until thickened. Heat the stock and dissolve gelatin. Combine with yolk mixture. Add turkey , meat, hard - cooked peeled eggs, pimento and.amonds. Stir until blended. Let cool and fold in the whipped cream. Pour into a 11/2 quart (1.5 litre), greased mold and chill. Creamy Chocolate Orange Mousse 8 squares semi -sweet chocolate 8 1 tbsp. instant coffee powder (15 ml ) 2 tbsp. boiling water (25 ml) 1/4 cup orange juice or mandarin orange juice (50m1) 2 tsp. grated orange peel (10 ml) 5 eggs, separated 5 Mandarin orange sections (optional) Melt chocolate in top of double boiler. Dissolve instant coffee in boiling water and pour over chocolate. Blend•until smooth us- ing a wire whisk. Remove from heat and stir in orange juice and peel. Set aside. In large mixing bowl beat egg whites until stiff. In medium mixing bowl beat egg yolks at high speed until very thick and lemon col- oured; about five minutes. Add chocolate mixture and continue beating just until smooth. Gently fold mixture into egg whites. Pour mousse into six serving dishes, and refrigerate until firm, about three hours. Just before serving, garnish with mandarin orange sections. Makes six servings. MERBY CIIR1STMAS• t� ALLI Little parts add up to smooth driving. Little wighes add up to big holiday greetings. Hearty thanks to all. HAVE A SAFE CHRISTMAS THIS WINTER.... GET YOUR..,.ALL SEASON RADIALS ALL SIZES AVAILABLE Merry Christmas and Happy New Year from the Management & Staff at... CLE,REVU AUTO WRECKERS 44 . 4,4 e• HWY. a I^IOLMESVILLE TEL. 482-3211 kg