The Huron Expositor, 1982-12-22, Page 34.Al2 - THE HURON EXPOSITOR, DECEMBER 2Z 1982
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Eggnog. once the customary drink, of
Christmas favourites ,!,ou can make at the American colonists before setting out on a
N. last minute include Eggnog and a few journey. has earned a special place in
t,q,! speicaf goodies. There's also a recipe for holiday festivities. It is a• hospitable
IA left -over holiday turkey. beverage, served at Christmastime when
family and friends gather to share holiday
greetings.
• i
Eggnog is basicallya drrnk of beaten
\); \I . Hvveggs, sugar, milk or cream, and flavcairing.
oever you combine the ingredients, it is-
'
111
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3 -17g].•r '
. ,
•
the flavoring that makes the difference. For
childrenadd a scoop of sherbert or ice
cream to the custard base. A touch of spirits,
might be appealing for adults. Instead OT
, the usual brandy, rum or whiskey. try your
favourite liqueuer. As a rule -of them, % to
"z cup of spirits is right for each quart of
eggnog. A non-alcoholic. punch can be
. flavored. with peppermint, almond or rum
extract.
Serve eggnog chilled from a punchbowl
Or a 'pitcher and don't forget .the garnish.
Sprinkle each serving with nutmeg and add
a cinnamon stick or tiny,candy cane as a stir
stick. •
' Pere's one kitchen -tested recipe for
Festive•Eggnog and for an eggstra special
holiday dessert, try Eggnog Pie.
• FESTIVE EGGNOG
1.2 eggs, separated
1. cup sugar
2 cups light cream
2 cups rum, eye or brandy ,
3 cups whipping cream
Nutmeg .
Combine the yolks with the sugar and
beat until thick and lemon colored. Slowly
add the light cream and liquor and beat until
well blended. .Cover and refrigerate for
several hours or overnight.
Beat egg whites until stiff. Beat whipping
cream in a large bowl; then fold in egg
whites. Add this to the egg yolk mixture in
the punchbowl. Sprinkle with nutmeg. -
Makes about 16 cups.
EGGNOG PIE
3 eggs, separated
11/2 tbsp. gelatin
% cup cold water
•• 2 cupemilk
1/2 cup sugar
tsp. salt '
% cup sugar
2 tbsp rum or 1/2 tsp. rum flavoring
1 tsp. vanilla
1 9 -inch pastry shell, baked and cooled or
chocolate crust
1 oz. semi sweet chocolate, grated
In a small bowl beat egg yolks until thick
and lemon colored. Sprinkle gelatin over
cold water and let stand until softened.
Meanwhile heat milk. 1/2 cup sugar and salt
in saucepan over low heat. Add galetin asnd
stir until dissolved. Gradually stir a small
amount of hot niilk mixture into beaten egg
yolks, then-alowly add beaten egg yolks to
'milk mixture. Cook slowly over low heat Tor
2 minutes. Chill until slightly thickened. In
a large box4 beat egg whites until frothy.
Gradually beat in 1/4 cup sugar and continue
beating until stiff peaks form. Fold chilled
custard into egg whites along with
flavor- Cook
ings. Pour into prepared crust. Chill until
set. Sprinkle with grated chocolate before
serving.
Makes one9-inch pie. 8 servings.
TURKEY WILD RICE BAKE
The perennial search for the ultimate way
to serve yesterday's bird is a step nearer
With this novel way of reeyling
turkey, chicken or even'ham.
.Left -overs become delicious planned -
overs when you start with wild and white
rice mix. Add a creamy smooth milk -based
sauce spiked with Canadian Swiss and
Parmesan. cheeses. which together with
broccoli and cut-up meat turn the second
debut of yesterday's bird into a meal
triumph.
(Makes 5 or 6 servings)
1 (170 g) package long grain and wild rice
mix , •
1 cur(250 mL) thinly -sliced celery
2 cups (500 mL) cut-up cooked turkey or
chicken
2110 -ounce.' 283 gl packages frozen broccoli
spears. cooked and drained
2 tablespoons (30 mL) butter
2 tablespoons (30 mL) flour
2 teaspoons (10 mL) chicken bouillon mix
v: teaspoon (2 mL) dry mustard
4 teaspoon (1 mL) salt
• l'/4, cups (425 mL) milk
344 cup (175 mL) shredded Canadian Swiss
cheese
2 tablespoons (30 mL) grated Canadian
Parmesan cheese ,
Cook rice mix according to package
egs
salt. Gradually stir in milk. Cook over
medium heat, stirring constantly. until
cpicken , bouillon mix, dry mustard and cu.ii butter .
cupwhite sugar 2 teasp. baking powder
Dredge with 1/4 n.flour ,
Bake in greased•pan at.250° F. for 21/2 -hours.
Delgrave,
directions. Stir in celery. Alternately layer
1 teasp. sal:
top. Melt butter in saucepan. Blend in flour. -,
.Mrs. Leslie Bolt
cooked rice and turkey into a round 2 -quart
(2L) casserole. Arrange broccoli spears on
7 • 2% cups flour
mixture comes to a boii. and thiclkens.
Remove from heat; add Swiss and Parme- . CRISPY CRUNCH OATMEAL COOKIES
cup butter 0,2 butter '{i margarine \
cup b, sugar
egg
1/4 cups oatmeal (fine)
p coconut
.JELLO PUDDING FUDGE CANDY Vi cups flour (all purpose)
1.4 oz. pkg. pudding or pie filling (It must be 1/2 •teaspoon salt
the kind you boil). . 1/4 teaspoon baking soda'.
2 tbsp. butter . . 2 tsp. baking powder (small)
V4 cup milk 1.: teaspoon grated rind of either orange or
1½ clips sifted icing sugar lemon, • .
% cup nuts N ' Beat egg, add sugar. butter salt. Beat
Chocolate or caramel pudding flying is well. Add rest of ingredients,....floll in balls
good. . . ' • and place on greased cookie sheet. 'Press
Combine pudding mix, butter and milk: down with a fork. Bake at 325°F..
Bring to a full boil, boiling gently one . JELLY SALAD
minute stirring constantly. Remove from 1 lemon or lime jello
heat. Quickly blend in sugar and nuts. Pour 1 ' cup boiling water
into greased pan. Cool and tat. 1 small tin crushed pineapple
Mrs. Lawrence Taylor 1 tablespoon lemon juice
Belgrave 1, teaspoon salt
PlINDAPPLE GUM DROP CAKE 1 small container cottage cheese
19 oz. can crushed pineapple (drained) 1:., cup nuts (cut up)
1 lb. white raisins . ,, --- ' ' l'eup small marshmallows
1/2 Ib. green cherries cup cream whipped
• 1/2 lb. red cherries Mix and fold together. Put in frig.
EG• 1 lb. gum drops cut
san cheeses and stir until melted. Pour over
broccoli and rice. Sprinkle top with
additional Parmesan cheese. if desired.
Bake in preheated 350° F (180°C) oven 35 to
40 minutes or until hot and bubbly.
(
, .
, 2$1:4?-224r4.4":41"02-14T:4rtArArl#012%":41. 41;20r....2g, 2:tif;40, La:Of:W:2020
CHRISTMAS HOURS: Store will close at 5 p.m.
on Christmas Eve. Closed December 25, 26, 27.
STORE HOURS: Closed Friday, December 31 at 5 p.m. Back to
regular hours Monday, January 3.
FROM THE DELI
MAPLE LEAF
[ASSORTED VARIETIES]
BAKED MEAT
MAR
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SEAFORTH Every Wednesday Is Senior Citizen's Day ,5% Discount or
Free Delivery - We Reserve the Right to Limit Quantities
'LOAVES LB. 1.98
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POUSH
SAUSAGE LB. 1.68
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WHITE & DARK MEAT
0 TURKEY ROLL LB 3.98
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EYE OF THE ROUND
Libby Fancy
TOMATO
JUICE
48 oz. Tin .79
Bertha MacGregor
GNOG PIE -
IlUr, -
JKNECHTEL
im
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MCCAIN
MINCE PIES 680 G PKG
2.49
PRICES EFFECTIVE
UNTIL FRIDAY,
DECEMBER 24, 1982
DUNCAN HINES ASST. VARIETIES
OCEAN SPRAY
CRANBERRY
COCKTAIL or
CRANAPPLE
COOKIE MIXES 460 G 1.491 DRINK 40 OL
2.29
•
PASTRAMI LB 3.98
MAPLE LEAF
COLBY, BRICK OR
FARMER STYLE
CHEESE
POBIttti*
18. 3.28
REYNOLD'S 18" x 25' ROLL
• ALUMINUM
FOIL
Knechtel
vv,4,13, POTATO
0T:35 CHIPS
200 g Bag
.79
1.89
LIPTON FLO-YHRU PKG OF 50
SCHNEIDERS CRISPY CRUST OR
LARD or
SHORTENING
GEM LONG GRAIN
454 G.
.89
TEA BAGS 1.59 RICE 2 KG 1.99
MCNAIR BLANCHED
PEANUTS
400 G CELLO
IPARKAY .., 'S 3 LB. PKG.
1.59 MARGARINE
WELCH'S CONCORD OR WHITE
GRAPE
JUICE 40 OZ. JAR
UNCLE BEN'S ASST.
STUFF 'N
SUCH 170
2.49
- I ROBIN HOOD
ALL PURPOSE ,
2.39 FLOUR 10 KG
WESTON BROWN'N SERVE
5.99
Nescafe
" INSTANT
COFFEE
10 oz. Jar 488
DOLE IN OWN JUICE
PINEAPPLE 19 OZ
PAXO SAGE & ONION
CAN
.99 ROLLS
PKG OF 11
.69
WESTON
lin SOFT 'N CRUSTY
1-6" ROLLS PKG OF 12
.69
PAXO
STUFFING 8 OZ
1.19
1882 STONE MILLED
WHOLE WHEAT
BREAD
.69
MAPLE LEAF COUNTRY KITCHEN
WHOLE BONELESS DELI STYLE
HAM
LB 3.39
MAPLE' LFAF SLICED 4 VARIETIES
BOLOGNA PKCG 1.98
COOL WHIP
TOPPING
1 Litre Tub 1 39
PROD. IAA FANCY
RED
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