The Huron Expositor, 1978-12-14, Page 23Rr PEPE:1\43E1i 14, 1 970
!arming
•, Although the Christmas
spirit may lead you to
splurge in variousss, ways,
balanced menus are still a
must! Family and friends will
thank yOu for it.
‘‘,Canada's Food Guide pro-
vides you with a basic plan. It
recommends a specific num-
ber of servings of food which
should be chosen, every day
from each of the four food
groups: two to three servings
of milk and milk products;
three to five servings of
bread and cereals; four to
five servings of fruits and
vegetables; and two servings
of meat and alternatives.
Include foods from each
group in your . Christmas
menu. For example, turkey
from the meat and alternates
group; stuffing counts as one
DEADLINE
For
ADVERTISING
in the
CHRISTMAS. ISSUE
which will be .
Distributed December 21st
Is
TUESDAY DECEMBER 19
at 5:00 p.m.
Why send
UNICEF
cards?
There are millions of rea-
sons for sending UNICEF
cards this year,. and all of
them are children. Proceeds
frolic card sales help UNICEF
provide the world's neediest
chi Idren with nourishing
fOnds, clean water, health
care and educational op-
portunities, For information
or a free brochure, contact
UNICEF at: Ontario UNICEF
Committee, 38 Berwick
Avenue, Suite 101.d Toronto,
Ontario M5P 1F11. Telf: (416)
487-4153. •
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An Eten Better Chrigmas Gift Idea For '78
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flour
250 ml sugat
IS ml baking powder
5 ml salt •
125 ml, natural bran
7 egg whites
3 ml cream of tartar
125 ml sugar •
125 ml oil
5 egg yolks
125 ml water
5 ml vanilla
Sift flour, 250 ml sugar,
Making powder ana salt. Stir
in bran thoroughly. Beat egg
whites and cream of tartar
until soft peaks form, Gradu-
ally beat in 125 till ingat until
stiff peaks form. Make a well
in dry ingredients and add
oil, "egg yolks, water and
vanilla. Beat until smooth.
Fold egg yolk mixture gently
into beaten egg whites until
well combined. Turn into an
ungreased 3 tube an
(23x10‘ cm). Bake at 160° C C . •
until cake springs back when
pressed lightly (65 to 70
min). Immediately invert pan
and allow tot :stand until cold.
10 to 12 servings.
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Bath Curtains, Rods,
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Wooden Wear
Continues
OFF
•
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SEAFORTH. :
KITCHEN 8i ..BATH•
53 Main St. Seaforth
527-1205
ChristmaS Specials
GABRIEL
Air Shocks
. Air hose
adapter kit
needed
$14.00
18 months or
18,000 mir
warrdnty
SEAFORTH
AUTOMOTIVE
k Main St" S., Seafarth 527'0880
Here's how much food to buy
or capon, allow about 3/4 of a
pound per serving - a six
pdund. bird will serve eight
people. For the stuffing, five
cups will suffice for .a bird
weighing eight pounds.
ror that menu for two,
turn the turkeY traditidh into
an intimate serving of Cor-
nish..chicken or quail. Pre-
pare one Cornish chicken or
two quails per person. Don't
count on too much stuffing -
a ',lox of cinnamon-drenched
apple will fill the cavity of a
,quail. -A wild, stuffing
complements the flavor of
the Cornish chickents,)allow
about '/2 to 3/4 cup of stuffing
for each
If the poultry is frozen, pay
speCial attention to the thaw-
dOose - by
special request
Greenings or other tart apple
Prunes
Ready-to-cook goose
Salt to taste
1. The amount of stuffing
depends on the size of the
goose. Allow one cup for
each pound of the bird,
ready-to-cook-weight. Apples
and prunes may be used in
equal ,measure.
2., Soak the prunes two
hours or longer, drain, and
remove the pits. Peel, pore
and slice the apples. Mix the
fruits and sweeten to taste.
3. Preheat oven to mcicer-"
ate (325°F).
4. Sprinkle the goose in-
side with' salt and fill its
serving f ; p, es cavities with the fruits. Truss
and vegetables supply two tying the legs loosely to the
portions from the fruits and tail,
vegetables group; Christmas' 5. Place the goose, breast
pudding or mince pie con- up, on a rack in an open
tribute another half-serving roasting pan and roast until
of fruit; cheese and crackers the leg joints move easily and
at the end of the meal supply the flesh is soft. Remove the
a half-serving from the milk fat from, the pan as it is
and milk products group. extracted. An eight-pound
When planning 'menus, goose (ready-to-cook weight]
avoid foods that are either s} will take four houro.-ror
too fatty or too sweet. They a ten-pound goose will take
often supply far too many . four and.one-quarter hours; a'
calories for what they're twelve-pound goose will take
worth. So go easy on the five hours, arid a fourteen-
gravy. Remove excess fat in pound goose six hours.
broth and sauces. Chill them
lift off the solid ;tit:
6. Make a gravy from the
drippings in the pan. Danish
"cOolcs sometimes finish off
yogurt rather than cream or
Whenever possible, ;•iise '
the gravyfor roast goose by
sour cream on fruits or stirring in a little'tart currant
vegetables. jelly.
Agriculture Canada's food
consultants advise you_ to
look for frozen or canned'
fruit that is packed without
sugar or in a light syrup. In
terms of frozen dairy pro-
ducts; sherbet and ice milk
,contain less fat than ice
cream. Snacks like candies,
chocolates and chips supply
empty calories whereas crisp
vegetables, fruit, nuts and
raisins offer much more. in
terms of food value, Think
about it! •
Whether you are thinking
of having a romantic dinner
for two or a larger family
get-together at Christmas,
you might be a little unsure
how much food to buy. Food
Advisory Division, Agri-
culture Canada offers some
guidelines for buying poultry
and preparing stuffing for
that bIg supper.
If turkey is on the menu, a
1;pound bird will serve 12 to
16 , people, whereas one 'of
eight pounds will suffice if
only 8 to'" 10 people are
invited: to dinner. A 20
pound bird will satisfy 20 to
25 people. These servings
are generous and will allow
for seconds. For stuffing,
allow abOut ten cups for a
turkey of 20 pounds, and
about seven cups for one of
10 pounds. Don't stuff the
bird tightly because the
stuffing expands during
cooking. Spoon in the stuf-
fing immediately before
cing the bird and don't
forget to remove it right after
the dinner's over and refrig-
erate turkey aad stuffing
separately. These pre-
cantionc ,.,;11 avoid un-
necessary bacterial growth.
Other types of poultry are
just as welcome at Christmas
as turkey. •A five pound duck
would serve four people. If
you choose to serve a chicken
YOUR CHRISTMAS.MENU — Turkey has,for centuries been a favorite
at Christmas. This year, experiment with a different type of stUffing. The
Food Advisory Division, Agriculture Canada developed their own version
of bread stuffing. Add 1/2 pound.pf chopped mushrooms and 1/2 cup of
cashews per 10 cups of bread. For this Christmas we also have a goose
recipe.
Even at Christmas
Don't forget balanced T eals
bread otato
ing procedure. It's prefer-
able to thaw in the refriger-
ator or in cold water; since in
both cases the bird remains
cold and thi$ slows down the
growth of bacteria. In the'
refrigeratoE, allow five hours
, per pound and about one
hour per pound in cold water.
After the bird is completely
thawed, Cook immediately,
or at least within 24 hours if
refrigerated. Happy holidays
and good eating!
FACTS ON FIBER
Why dietary fiber? We
hear it more and more these
days. The reason is that we
consume too many refined
foods and are encouraged to,
change OUT habits and incor-
porate more fiber into our
diets.
"Dietary fiber .is the
indigestible substance form-
ing the structure or outer cell
,wall of plants", explains Lina
Robichon, food consultant,
Food Advisory Division,
Agriculture Canada. "When
we eat foods such as vege-
tables or whole grain cereals,
the body is unable to break
down the fiber they contain
and it therefore passes un-
changed through the intes4-
inal system to be excreted as
a bulky, soft residue. The
advantage of consuming this
fiber is that waste products
move faster through the
body. The intestinal tract,
therefore, remaitts in top
working order."
How does one incorporate
more fiber into the diet? The
answer is to eat more whole
_grain products, and more
fresh fruits and vegetables.
Pick up whole wheat cereals,
breads and muffins. Serve
fresh salads and fresh fruit
cocktail for dessert rather
than sweetened cakes and
cookies. .
Sprinkle a few teaspoons
of bran over breakfast cereal
casseroles, yogurt and fruit.
Or serve your daily bran in a
most attractive outer coat by
.trying this recipe for "Bran
Chiffon. Cake." It also offers
the goodness of protein from
egg whites in a relatively low
calorie cake. Fiber has never
tasted so good!
BRAN CHIFFON CAKE
SOO rill sifted cake and pastry