The Huron Expositor, 1976-12-23, Page 2Our cover
For the first time the cover of
the Christmas . edition of the
Huron Expositor is a local photo.
Taken at the historic Van Egmond
House in Egrnondville by
Expositor Photographer Dave
Robb, the front cover depicts a
Christmas of years ago.
The children in the photo are
Laurie, 7, and Darren, 9, Crocker,
whose parents are Jim and Glen
Crocker of Tuckersmith. qrry
(Mrs. Dave) Dale of Seafort , is
in the rocking chair with her
daughter Christine, five months.
Thanks to the Van Egmond
Foundation, who kindly loaned
the kitchen of their house for the
photo taking session..
4
From all of us at:
The
marsamsamartama
523-4595
Out in the country, on top of the hill
one mill south of Blylh
FOR A HOLIDAY FEAST„- Try a crown roast ,of
pork, garnished with apples, for a special holiday_
meal.
r
HE I it./R0t41 EXPC.81/011, oicemBER 23,
,crovvn roast of park
- Start a new holiday tradition thi s year
S
FeLure a glorious Crown Roast
of pork this festive season for a
§pool.41 company dinner or family
dinner. You will find it an exciting
change from the usual roast beef
or stuffed turkey. You might start
a brand new tradition of your
own.
A Crown Roast of Pork is
beautiful in itself and has the
trimmings of a holiday meal -
savory stuffing, spiced
crab apples. With cranberry
sauce, brugsels sprouts with
water chestnuts, ginger-glazed
carrots, mashed potatoes, gravy
and ,Waldorf salad followed by
pumpkin pie you have a delicious
dinner everyone will enjoy.
Have your meatman custom-
size a , pork crown roast to fit the
crowd at your table. Give him
sufficient notice to prepare the
crown, It will keep loosely
wrapped in your refrigerator for a
day or two.
For a crown roast the 7 to 10
centre ribs of the pork loin are
used. They are turned with rib
side out and tied. Twq rib sections
can be tied together for a bigger
roast - 12 - 14 = 16 rib.
' To make your own Crown
R ast, have your meatman saw
rough the ribs-at their base
where they join the backbone. At
home all the equipment you 'will
need is a sharp knife. Use it to cut
away the backbone, chine and
feather bones. (These bones are
the base or bottom bones of a
loin.) Do not remove the ribs.
Remove 1 to 11/4 inch strips of
meat from top of ribs, then
remove the little bit of meat
between the ribs. Now you have a
French Loin Roast,- For a Crown
Roast, turn the rib side to the
outside (the fat layer will be
inside). Form into a crescent or
crown shape bringing cut ends to
gether so they can he tied
firmly.tThread heavy cord into a
large-eyed darning needle then
stitch ends together by lacing
cord through cut ends. Tie ends to
hold crown firmly in shape. Also
tie roast securely around loin at
bottom of ribs.
Crown Roast of Pork
k - 4 to 5 pound crown roast of
pork, 8 - 9 ribs
Thyme
Clove of garlic, cut
3 cups Apple Sage Stuffing.
if desired
Place roast on rack in open
roasting pan with rib ends up.
Cover each rib end with a small
piece of foil. Rub roast with
thyme and garlic. Insert meat
thermometer in loin part of roast,
making sure the tip does not rest
on bone. Roast in a 325 degrees
oven 2 112 to 21/4 hours until meat
thermometer roads 170 degrees
F. Centre of crown can be filled
with stuffing for the last hour of
roasting time. Cover stuffing with
a small piece of foil. Extra
stuffing can be cooked in a
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greased casserole during the last
hour of the roasting time. Place
roast on bed of stuffing on platter.
Remove foil from rib ends. Place
a spiced crabapple on every other
rib end to represent the "jewels"
in the crow n. Surround roast with
more crabapples and sprigs of
parsley. Crown roast can be left
unstuffed, Plan on one rib per
strving about three servings per
pound.
Apple Sage Stuffing
2 cup pork trimmings from roast
1 medium onion. chopped
1,2 cup chopped celery
2 apples, unpeeled and chopped
teaspoon salt
r teaspoon sage
'i teaspoon thynie
3 cups soft bread crumbs
'/2 cup chicken stock or milk
Brown pork trimmings," in
frypan. Add onion, celery and
chopped apple; stir and cook
about 4 minutes over medlun•
heat. Season with salt, sage ..and
thyme. Stir in bread crumbs..Stir
milk or stock into mecture to
moisten. and hold stuffing
together. Use to stuff crown roast
of pork. Or place in a greased
casserole. Bay in 325 degrees F
oven for I hour. •
Makes 3 cups stuffing.
Holiday dinners are always
winners with a handsome ham -
stud it with cloves - glaze it with
melted apple jelly - serve it hot or
cold. Ham is perfect fare for party
buffets and family feasts.
You can be sure your ham will
he top quality it' you buy a
Canadian ham.. proce'ssed by a
Canadian meat packer. That
bargain ham may be a
disappointment. Remember
branded ham processed here in
Canada will be superior to a
cheaper imported product.
•
tt
May the glorious
music of long remembered
Christmas carols brink
harmony and love to your
world. Sincere thanks.
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The ornaments of a
house are the friends
that frequent it.
To you, dear friends,
we say thanks
for gracing "our house"
with your presence. -
BOX FURNITURE
SEAFORTH
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`-` Feeling tired?
Rundown?
Take a walk.
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FOOD STORES
AIL
Prices effective till
-Closing Dec. 24/76
air 'mow, TIORSIffiTS f
• • •
WE RESERVE THE RIGHT TO LIMIT QUANTITIES
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MI6 Christmas eve Pri.Oec.24. 6 ei':iforth Ontario =
PICK.OF.THE.CROP
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