The Huron Expositor, 1974-12-26, Page 117
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Fla e' acor" s..._... lti q 1 ,. ith. o Tuxk i '.do .e Who: '
11'.,., .t. iiBs, .....e s ...n, . ho . sandwi h. s• used ca se of ,or a .. ..
T. t gist try �'o . Ipwer tecu eratute. of c., R. , 9' C .e,., .. a>a :, s ..,i s , . e c e rs ' e d d : ivh i es d. fi
h,�Ch Christmas ,somethin ..J� P � . r?#t��g_�,' Gad cttRtM., ».i�•.isb:l:, x 1..,, �nft...��t.�:� .'�►u;�ill��tl
charcoal fire, raise rill or, leaving a, few briquets to. , lightly browned acid Louder, wrapped-.l� htl and rofroxen. ,,: ,
little'.different f rthe traditionallightly Mrs, R,,$,h :h ttk Prestded,.atldi 'a'Chrxst . a sto ,,,,,The;G.ift,after, r�ii h:aa- u ::,ur . eiwed�, -
g '' t se arafe coals. o rase Chock fox doneness b Clittin 'a, Different s f ha oa s ' c,. ; I? „ ,. ,
family meal., IGxt fir. the Tamil p 1' aB e t brand„ ..P. c..:, re .. l opened the rttee tt >Fi Wtb .�t..4Cia • ... „
.. Y e surround each. T frequently s all, slit In largest a o eta ,.p � ...,, �
around hea hs d s c a c t, mperatuxe, tap the outer gray . rn. ge p, rt f meati give,aff varying de reel of haat, he Chris as tat x .
rt :i ,.e nd li r eat with 'tons untri f rk tender, g "Tho . ; .Z.tai.. p , ....:: ,. r:
grill part of the meal xi ht in the layer frotri coals and push costa<•.. _ ... Q, NO�'E. Turkey breasts vary In To test the temlpgratu. re of a Christmas carpi yvas sung ,vitt
g closer together. If more coals re about 1 hour, f minutes. Size from about 3 ounds to 12 charcoal ri !l 'il dnd Fa XP�SITO'' P, A, sik" ipr
fireplaces It makes an especgallyw g a P b . quet Ere, it >s.• Mrs. ; M ,R.Jzennle at the ptamo. A = , ,
arra dud cosy ern needed, act to outer edge of . When.. gogked, remove from pounds. For a'small turkey lir east recommended that you cautiously Mrs.I: er Rivers read. the
ra u coy goth i g .for ,the im p c''
smaller family:. hot coals. coals; cut in hail and rIPmove (under 4 pounds) crack breast hold your hand, palm side down, scripture lesson taken from the w
T tech When y ou re finished grilling seeds: Serve immediately, with bone, flatten meat and grill in one just abo the rill. Jude P
The techniques for ,charcoal g g, Glad Tidings, , Iv, ;; ' 1({
either let the coals burn out in the buttes salt and pepper. About 1 ` iec .Time will vary with e g The secretary readjF',r a
cookery In the fireplace are p e l a y th th temperature by . number. of • the minutes and Miss Janet Cluff { t
grill firebox or empty the live aablespoon of maple syrup maybe `size and thickness of the breast. If seconds hand an be ke t in '
simple and -let y ou enjoy the P read the treasurer s report•, � � ,. IN
�4 lelicious flavor of foods cooked coals out in the fireplace to use as lidded to each squash half. Allow u0iug i large frozen turkey br east position. for this recipe a low The Presbyterial will be held in
over charcoal briquets all , year a base for starting 'a, •wood fire, (one acorn squash for 2 servings-. which has been thawed, cook both temperature is desired . Your First .ICli fob on .Jan. 8th, 1975
For the ,fireside Christmasbreast;,pieces. Leftover cooked hand should be kept in position wh ri reports alre to be ready.
arplind. Special'chareoal grills are o e p
a dinne% try aturkey breast,a nice turkey may be served cold for for five seconds.
In nufactured • for use in the h f h 1 t k M t Grilled Turkey Breast The ,l4nuary meeting will be a
fireplace. The grill and firebox or
c ange rani a w o e ur eye os
turkey breasts are found in the
(Makes 8 to 10 servings)
pan are attached to, a pole that
adjusts to fit in the fireplace
frozen meat section of the
1 turkey breast, about 8 lbs.
Salt
opening. But any of the smaller
supermarket and. range in size
from 3 to 10 pounds. For the
and pepper
1/2 pound sliced bacon
k grills that will fit in your fireplace
may be use including hibachis,
larger 8-10' pound breast, simply
Cut through skin along both
the smaller odels of the kettle
fillet it or remove it from the
breast bone on either side.
sides of the breast .bone and
remove breast meat. Follow
cookers and he portable grills.
Adequate v ntilation is a must
The boned breast is wrapped in
contour of carcass, taking off as
for all charcoa grilling, so make
bacon and grilled very slowly over
a bed of coals. The key to juicy;
much meat as possible in two
lar ge pieces. (Simmer bone in
s sure the firepl 'ce flue or draft is
tender tiKkey breast is to grill it
water with seasonings and use for
open and the s oke goes up the
\ chimney. To Ii ht the briquets,
slowly. Ifthere is room, while the
soup stock, gravies, etc.)
lof
r
use either a liqui or solid starter
turkey is cooking,' do double duty
with the lighted briquets and cook
Sprinkle each piece turkey
with salt and pepper. Wrap Bacon
;\ or an electric typ starter. Never
the squash too., Pjace the whole
strips ai'•ound each piece 'and
use
use gasoline or erosene• After
�► lighting the c'arcoal never
squash right onatlie coals and let
secure bacon with skewers.
remove it from fire lace•
P
them cook, turning often, and the
Grill about 8 inches from low
.the
is simply delicious.
coals for 1 hour. Turn occasionally
W.
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THANK YOU SANTA - Ann Wilson looks pretty pleased as she accepts her present
frorp Santa at the St. James Kindergarten Christmas party obi. ,VgPd9egcJayY_
afternoon. In the background' is. Miphap),Rettles.who:acted as'S i;�'s,.f;br v�iaen
the old man visited the class a6d two other kindergarten pW I
all. our friends
an d ' c u sto me rs.
EGGS FOR MERRYMAKING Food Advisory Services Agriculture Canada :{.<•: •� ta.. �>°{,'> __: <'
su m est serving this light "Eggnog Parfait Pi f
e durin the esfive season. Anyone `` �••••
who loves the flavor and velvety consistency of a custard will enjoy it. CHECK THIS LIST FOR THE IGA STORE NEAREST YOU CHOICE QUALITY -Natures Best PURE FRESH FLORIDA - TOP VALLIHUNTS
14 or: 64 or
C 14 oz. 0
cream style Corn s 1.00 Orange Juice �:,.,� htl. Tomato Sauce rn 39
a In Oil or Tomato Sauce - BRUNSWICK FROZEN - BLUEWATER FROZEN CONCENTRATE - MONEY DEW
�O Piena Christmas treat 3k/.oz. C 3ory ■ 1Zrcmr. 0
Sardines 2 tins 31 Fish Fries 19 Orange Drink 49
" gg • Six Varieties , Cheddar Cheese, Pizza, etc. FROZEN JULIENNE CUT , McCA1N FANCY FROZEN . FRASERVALE
Seaforth Weston Biscuits okg: e a French Fries 2kb e . Brussel Sprouts 21b' o
Eggs, which symbolize fertility and to holiday breads by brushing I/, cup butter melted g 59 P ii�� p w�a•
and new life' appropriately play an the crust with egg whites before 2 egg yolks REGULAR - HOSTESS FOUR TYPES - BLACK DIAMOND FROZEN FOUR VARIETIES
important part in Christmas baking.Egg whites make popular �/, cull milk Mato. 2so�9 ` 91" Chedd6r Cheese 1 A 89° Chun King Dinners t1IrY9:
cooking. Without eggs, how could meringues such as the "Fruit and 1 envelope. unflavored gelatin
you ever begin to prepare your Nut Meringues". '/. cup milk ) �� � �Or • Y � A.V. � 2F. 2V. � � Z-0. ' 2 .pO 2 moi. 2V— J 2,�,-:10. ZV. . 2V. . AW � � -AV. J r A.V. J •
favorite treats from beverages to Food Advisory Service's, 1 pint vanilla ice cream •�
Aaked goods? AgricultureC,anada suggest 1/8 teaspoon nutmeg •
Whether you use eggs in serving "Eggnog Parfait Pie" 1' teaspoon rum extract , '• ��+ • �~ �"`"�l ,
durin the festive season. Tliis . {:•:• , ••�.•.:{: «•.n<„ 'v �' .yam - �`'`i``'`'>i`?`'>.?••>{'°<t:` �-`'� �^�� '7``"'``":.r}'
desserts, main dishes, appetizers g 2 egg whites
light dessert lends itself t0.ieCombine
crumbs and su or snacks, the family diet isar
eartYseryed after a hmeal.enthen stir in butter.Reserve 2iched with an economical hi h � �,}: v�: v:: • �:{;:... ^•., :`:.•:}ti•:{.:nii.:v....C:. „•::...1L•.• :.:.•:�s{::;•. �'+... "4`{
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enjoy this Pie
w �� E{ •.. Cquality protein food. Egg eAn onewho loves theflavor rand tables onfor topping and press
aiso a good source of iron, velvety etY consistency of a custard intot o 8 -Inch pie ;•v
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h es.Boke8 minutes at350OF C0 1. �0s horus and vltamin A. Treat .
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.. ,4<.this nutritious food with respect. . !reit and Nut Meringues To make filling. combine egg........ .:.•,.
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As soon as eggs have been 2 egg whites yolks and 3/4 cup milk. Stir and k. <;:...,
purchased, store them in the '/4 teaspoon salt cook until thickened. Remove
refrigerator large end up. Cook 1A cup sugar frommilk heat, Soak gelatin in 1/4 cup nn Staff
eggs over low or moderate heat, '/� teaspoon' vanilla milk 5 minutes then melt over hotfrom the Management a •
High heat makes them tough and 1 rug chopped dates or catT•died water. Add with ice cream.
*eathery. cherries nutmeg and rum extract to �-" , .
If you are using a recipe th l cup chopped nuts t custard mixture•Stir until ice
calls for only egg white or eg Beat egg wites and YIt until ckam is dissolved. Beat egg f Seaforth I .G.A*yolks, refrigerate the leftovers i stiff but not drhGradual1 beat in whites until stiff. Fold into ®e
tightly covered containers. Add sugar until stiff peaks form. Add custard mixture. Pour into baked • , • •
little water to the yolks. Use th vanilla. Fold in fruit and nuts. shells. Chill until firm (about 3 h • • • • •''.f .:.1•�•.✓�:•i� •'�
whites within a week, and th Drop by teaspoonfuls on lightly gr ' ours). Garnish with remaining
yolks, within two or three days.' greased cookie sheets. Bake at Wafer crumbs. 10 to 12 servings.
Yolks may be added to eggnogs, f until crisp (25 to 30 minutes).
sauces, sugar frostings, ,cram Turn -heat oq and leave
fillings and casseroles. In many meringues in ov n until cool. Every week ,more and more A :. Friday 9P.m.'
recipes, two egg yolks may Makes about 4 dozen. people discover what mighty jobs Seafodh open day dnesday r�A r �<
oreplace one whole egg. Add Eggnog Parfait Pie are accomplished by .low cost
3glamor to eggnogs by folding in 2'/i cups graham wafer crumbs Expositor Want Ads. Dial
beaten egg )yhi�te's t efore serving '/2 cup sugar Seaforth 527-0240.'
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