The URL can be used to link to this page

Home My WebLink AboutThe Huron Expositor, 1982-12-15, Page 24f j A24 - THE HURON EXPOSITOR DECEMBER 15, 1982 ;Try a new recipe for Christmas tik This week we've got new suggestions for 114 Christmas dinner and some party recipes, • thanks to Expositor readers. A turkey without all the b liday • trimmings is still terrific eating...but the ▪ festive season means festive turkey and that kg includes the stuffing. y Stuffings can be made in hundreds of be ways and everyone has their own favourite. The basic is the ever -popular bread stuffing ' - a savory blend of bread cubes, onion, IR celery and seasonings. if you're looking for be a change this year. consider adding 14 chopped apple or dried fruits, sausage, ke mushrooms or nuts. Allow about '/2 to 3/, cup stuffing for each be 0.5 kg (1 Ib.) of turkey, Place two-thirds of • the stuffing in the body cavity and the remaining third in the neck cavity. Pack the stuffing loosely because it swells during • cooking. - Tempting though it is to prepare and stuff 14. the turkey ahead of time, it shouldn't be done for several reasons. Moistened • stuffing doesn't keep well, and if it is chilled tilf before cooking, will take too long to reach • 74°C (165°F), the temperature needed to 14 kill food spoilage bacteria. If you are concerned with saving time, prepare the ingredients ahead of time and • combine them just before stuffing the bird and roasting. Or, cool( the stuffing outside the turkey in a covered casserole for 30 to 60 tgi minutes. MUSHROOM STUFFING 9 cups soft. stale bread cubes 1 tsp. salt '4 tsp. pepper I tsp. sage ' tsp. thyme " cup chopped parsley 1 cup butter, melted I Targe onion, chopped 1 cupchopped celery Ph 1 cup chopped mushrooms Mix bread cubes, seasonings and parsley. Saute onion, celery, mushrooms in butter and add to bread mixture. Toss lightly but thoroughly. Makes: 9 cups stuffing. FRUIT -NUT STUFFING 6 cups fresh bread cubes 1 cup butter '/: cup chopped celery I cup chopped cranberries 1 cup chopped, dried apricots '/2 cup raisins '/z cup chopped walnuts or pecans I tsp. salt 1/2 tsp. pepper '/2 tsp. savory Prepare bread cubes and set aside in deep bowl. Melt butter. Saute celery, cranberries, apricots and raisins in half the butter until celery is tender and fruit is plump. Add to bread crumbs in bowl, along with the nuts, additional butter and seasonings. Toss to mix well. Makes: 7 cups. MOLDED CRANBERRY SALAD 1 pkg, lemon gelatine : cup boiling water '•: orange cut in small pieces ' : cup nuts 2 cups raw cranberries : cup orange or pineapple juice .Mix jelly powder and water. Add orange pieces (cut up in small pieces). Add nuts cut up fine. Add cranberries and juice. Crush cranberries before adding. Pour into greased mold. Effie Stephenson DESSERT OR SALAD 1 package instant pistachio pudding powder 1 small carton' of sour cream 1 package of dream whip 1 small tin pineapple chunks and juice 2 tablespoons mayonaise METHOD: You mix dream whip with '/2 cup milk. whip until stiff, then pour your pudding powder in and beat and stir well. Then add sour cream, lastly add the pineapple and juice, stir well and let set. If you aChristmas you may re making it for add some red'and green cherries to make. u very attractive salad or dessert. Ruth Johnston Belgrave MINCEMEAT -BAVARIAN PIE 1-3 oz. pkg. lemon jello '/4 cup sugar 1 cup boiling water % cup cold water 2 tsp. brandy (optional) I envelope Dream Whip 1 cup moist mincemeat 1.9" baked pie shell Dissolve jello and sugar in .boiling water. Stir in cold water and brandy. Chill until slightly thickened, prepare Dream Whip topping as directed on pkg. Stir in 11/2 cups into jello until blended, stir in mincemeat, pour into pie shell. Chill until set and firm. Garnish with remaining dream whip and -serve. Mrs. Ruby Hanna Belgrave CRANBERRY PUNCH ' ' : cup w. sugar cup water cups cranberry juice cocktail cup orange juice ' : cup lemon juice I quart ginger ale Cook sugar and water together until boiling. Boil slowly 5 minutes. Cool. Mix with cranberry. orange and lemon juice. Add ginger ale at serving time and some ice if wished. Effie Stephenson BRANDY ALEXANDER PIE Not your every day, run-of-the-mill dessert. this one needs your loving care but the' results are worth every' bit of the attention you give., h is Festive Fare of the highest order. great for a Christmas Open House or a wonderful way to welcome the New Year. (Makes one 9-inc/ 1 L pie). 11/4 cups (34 mL) chocolate Wafer crumbs 3 tablespoons (45 mL) butter, melted 1 envelope unflavoured gelatin '/4 cup (175 mL) sugar 1/4 teaspoon (1 mL) salt 3 eggs, separated )/4 cup (175 mL) milk '/, cup (75 mL) chocolate liqueur 2 tablespoons (30 mL) brandy 1 clip (250 mL) whipping cream Combine wafer crumbs and butter. Press onto bottom and sides of a 9 -inch (IL) pie. plate. Chill. Combine gelatin, '/: cup (125, ml) sugar and salt in saucepan,, Beat together egg yolks and milk. Gradually add to gelatin mixture. Cook over low heat, stirring constantly, until gelatin and sugar are dissolved. Stir in liqueur and brandy. Chill until mixture mounds from a spoon. Beat egg whites until frothy. Gradually beat in remaining '/4 cup (50 mL) sugar. Continue to beat until stiff peaks form. Whip cream until softly stiff. Fold meringue and whipped cream into gelatin mixture. Spoon into prepared pie shell. Chill until firm: Garnish. MINCEMEAT ®ROP COOKIES '/4 cup shortening, 1'/: cups sugar 3 well beaten eggs, 3 cups enriched flour 1/4 teaspoon vanilla I teaspoon soda 1 cup mincemeat, 3 tablespoons water. 1 cup broken nuts inner Cream shortening and sugar, add egg and heat well, add half of sifted dry ingredients to creamed mixture, add finely crumbled mincemeat and water, stir until blended, add nuts and remaining flour mixture. Mix well. Drop by teaspoon onto greased cookie sheet. Bake in moderate 350" oven 10 to 15 minutes. Bertha MacCireeor PARMESAN CHICKEN WING SNACKS (Makes 48 snacks) 24 chicken wings 1 cup (250 mL) fine dry bread crumbs 1 cup (250 mL) grated Canadian Parmesan cheese 3 tablespoons (50 mL) Finely -chopped parsley 1 teaspoon (5 mL) salt 1 teaspoon (5 mL) crushed oregano '/4 teaspoon (1 mL) garlic powder 1 cup (250 mL) butter, melted I'teaspoon (5 mL) dry mustard '/: teaspoon (2 mL) Worcestershire sauce 1 (71/2-ounce/213 mL) can pizza sauce • Remove tips from chicken wings: Use for stock if desired. Halve chicken wings. Combine bread crumbs, Parmesan cheese. parsley. salt, oregano and garlic powder. Stir together butter, dry mustard and Worcestershire sauce. Dip each chicken wing in butter mixture then in Parmesan cheese mixture. Arrange in a'single layer in two large shallow pans. Bake one pan at a time in preheated 400°F (200°C) oven 30 to 35 minutes or until cooked. Heat pizza sauce; serve with chicken wings for. dipping. :4 1.4 1 :0:10 A' .1' 2021114f : :..fT :41" 20:O.r :4 01 :ei.- F �T. 121. 4T:0:4r f :W ' 0' iggx PRICES EFFECTIVE UNTIL SATURDAY, DECEMBER 18, 1982 ROTH F STORE Thurs. &Fro 9-9 P. M. Saturday 9-6 P. M. HOURS: Monday, Tuesday, Wednesday 9-6M. SEAFORTH Every Wednesday is Senior Citizen's Day 5% Discount or Free Delivery - We Reserve the Right to Limit Quantities FROM THE DELI SCHNEIDERS COOKED SALAMI LB. 2.98 SCHNEIDERS REGULAR 8, COARSE LIVERWURST LB. 2.38 • SCHNEIDERS REGULAR COOKED HAM LB. 3.98 SCHNEIDERS "LOOP STYLE" POLISH SAUSAGE LB. 2.98 VVinner of the Lucky Draw for a Duttman Christmas Cake was FLOYD DALE, SEAFORTH p r+ , Red Rose Orange Pekoe Maxwell House' Assorted Varieties VAC PAK COFFEE JeII-o Assorted Varieties JELLY POWDERS 3/1.00 85 g Pkg. See Scoop 'n Save advertises ..3 mot on previous page for many more exciting food values! BLUEWATER HADDOCK FISH FRIES 8 01. PKG. 1.79 PALANDA MANDARIN ORANGES 284 ML .69 BLUEWATER HADDOCK ALCAN ALUMINUM FISH & CHIPS PKG? 1.59 FOIL WRAP 12" x 50' ROLL 1.89 BOUNCE SCENTED OR UNSCENTED FABRIC SHEETS SOFTENER BOX OF 40 3.159 QUAKER ASST. VARIETIES HARVEST 400 G PKG. CRUNCH CEREAL ' 1.49 NABISCO PAMPER ASST. VARIETIES SHREDDIES 500 G BOX 1.29 CAT FOOD 67INOZ 3/1.00 STOKELY VEGETABLES Green, or Waxed Beans, 14 oz.. Cream Style Corn, Peas, - Whole Kernel Corn 2/1 .00 (12 oz. Tin) ROBIN HOOD FLAKY PIE CRUST 540 G. PKG. KNECHTEL'S 1.29 I POTATO CHIPS 200 G .79 COLBY OR MOZZARELLA BADEN CHEESE MIR LIQUID 340 G. PKG. 2-750 ML DETERGENT BOTTLES MAPLE LEAF CLUB HOUSE RED MARASCHINO 2.49 CHERRIES 250 ML WESTON PLAIN 2.39 ENGLISH MUFFINS FLAKES OF WHITE CHICKEN 6.5 OZ. TIN 2.39 ASST. VARIETIES PURITAN STEWS 1680 G TIN PKG OF WESTON RASPBERRY OR CHOCOLATE 1.89 .79 SWISS ROLLS PKG OF 4 .S9 1882 STONEMILLED WHOLE WHEAT BREAD MEAT 500 G PKC.. 1.28 SC HNEIDERS ALL BEEF CELLO PAK 500 G PKG. STEAKETTES 1.88 MAPLE LEAF PROD. OF JAPAN *1 MANDARIN ORANGES CASE PROty, OF USA CANADA ((1 TANGELOS PROP. ONTARIO CANADA at CHOPPED SUET lis G PKG. 1.28 SCHNEIDERS ASST D VARIETIES SANDWICH SPREAD ROLLS 250 G PKG. 4099 POTATOES 10 in BAG PROD. ONTARIO Q1 CABBAGE .aa FIS ID