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
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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
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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.