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HomeMy WebLinkAboutThe Goderich Signal-Star, 1978-11-30, Page 42Page 2deA'Al:gAgiefiEA x:5AwsitsA ` OSx'v;AstiS S i3` ii xS3s 315E k3C5 lzAlmaiitZlis `S:.3x xMI KTCx'fs+i'E:V 41, eibler4* Christmas Day Menu Brunch Eggs Benedict with Hallandaise Sauce * ' Sweet breads Coffee Dinner Chilled apple or tomato juice Salad of your choice or Company Chowder * Roast turkey with your favorite dressing Potatoes Gravy Cranberries French turnips * Carrots in Nests * Christmas Pudding * Pecan sh,ortbread * or Orange Cream Trifle Coffee, `tea *Recipe given EGGS BENEDICT 6 medium sized slices pre-cooked ham, 1/4" thick 3 English muffins, split and toasted 6 poached eggs Hollandaise Sauce (recipe below) Saute ham slices in butter or margarine. Place on toasted muffins. Arrange on each a hot poached egg. Pour Hollandaise Sauce over all. Garnish with parsley chopped. Serve hot. Makes 6 servings. BLENDER HOLLANDAISE SAUCE (easy method) 1/41b. sweet butter 3 egg yolks 2 tbsp. lemon juice 1/2 tsp. salt dash cayenne pepper Heat butter in saucepan until very hot, not browned. Put egg yolks, juice and seasonings in blender. Blend a little bit, open top and add hot butter slowly with blender on low speed. Sauce will thicken and be ready to serve. Margaret Aitken Goderich VranesinialEttEMIllsiMgreASYSZVSSMreziMMSMEMYeiatEidiStMaM FRENCH TURNIPS 2 cups cooked mashed turnip 1 beaten egg 2 tablespoons butter pinch savory salt and pepper to taste Mix all ingredients and place in oven -proof casserole. Melt 3 tablespoons butter over medium heat. Add 3 tablespoons flour then 1 cup milk. Cook, stirring constantly until sauce thickens. Pour over turnip. Sprinkle with 1/2 cup grated cheese. Bake at 350 for 1/2 hour. Serves four. Margery Ruby London CARROTS IN NESTS 31/2 cups diced carrots (about 11/2 pounds) 3 tablespoons butter 1/4 teaspoon nutmeg 1 tablespoon lemon juice 2 10 -ounce packages spinach 1 teaspoon salt 1 tablespoon butter Dash pepper 2 teaspoons chopped fresh parsley Cook carrots in boiling salted water until tender (about 15 minutes). Drain and add 3 tablespoons butter, nutmeg and lemon juice. Cook spinach with salt until just wilted (about 5 minutes). Add 1 tablespoon butter and pepper. Shape spinach in 6 nests in serving. dish. Fill with hot carrots and sprinkle with parsley. Makes 6 servings. Salads should have lots of imagination, plen4y'of color and be of the freshest foods available. These in- teresting salad bowls combine fruit, cottage cheese, farmer's cheese, jellied moulds, bread triangles, greens, biscuits - just about anything that is fun to eat.