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Clinton News-Record, 1971-12-09, Page 17Serve A -White Christmas For Gala Holiday Dessert Holiday eggnog rises to new heights as a Christmas Bavar- ian dessert. A velvety white chiffon, Christmas Eggnog Bavar- ian has a fruit cocktail topping accented with Curacao for a delectable look and flavor. This dessert is quick to prepare since you use bottled eggnog and whipped cream spiced with nutmeg. And the secret of holding the mixture high and firm is using unflavored gelatine which lets the natural holiday flavor of eggnog come through. An added holiday plus is that you can make this towering dessert in the morning and have it all set for dinner, with a minimum of work. Christmas Eggnog Bavarian 2 envelopes Knox 1/2 teaspoon nutmeg, Unflavored Gelatine optional 1/4 cup sugar 1 tablespoon brandy or rum 1 can (29 ounces) fruit r flavoring, optional cocktail 1 cup heavy cream, whipped 3 cups commercially 1 tablespoon Curacao prepared eggnog Mix together gelatine and sugar in saucepan. Drain 1 cup syrup from fruit cocktail; add to gelatine-sugar mixture. Place over medium heat, stirring constantly 3 to 4 minutes until gelatine is dissolved. Remove from heat; stir in eggnog. Add nutmeg and flavoring, if desired. Chill until mixture is the consistency of unbeaten egg white. Fold, in whipped cream. Turn into a 6-cup mold; chill until firm. Add Curacao to re- maining fruit cocktail for sauce; chill, Until()ld Bavarian and serve with fruit cocktail sauce. YIELD: 8 servings. Stuffed Eggplant Jambalaya can be a gourmet treat LET US MAKE YOUR OW FURNITURE BETTER THAN NEW! For a free estimate anti a took at our newest samples of materials — CALL CLARK UPHOLSTERY Phone 623-4212 R. CoOk, Prop, Blyth, Ont, WE HAVE A vnee,. PICKUP ANC OEL1VERY SERVICE • 49 Use cheese for holiday Pt, lei-tabs rri g Cheese is the answer to holiday entertaining, At Christmas, too many nuts and goodies simply "go to waist". A cheese tray with fruits, crisp crackers, and rye breads is welcome change from the empty calories in nibblers and sweets. Cheese and wine ate all-time favorites. A wide variety of cheese is now made in Ontario, but Cheddar still tops the list in popularity. Food specialists at the Ontario Food Ontario Department of Agriculture and Food, suggest combining Cheddar and port wine in this tested recipe. It keeps well and can be made two to three weeks before serving. Flavors blend and mellow during storage. Sharp Cheddar has a More crumbly'texture because it is aged longer and will make a Smoother spread. PORT WINE POTTED CHEESE 112 pound medium or sharp Cheddar, finely grated 1 tablespoon port wine 2 tablespoons unsalted butter 1/4 cup port wine Combine grated cheese and 1 tablespoon port. Cover arid refrigerate overnight. Cream cheese and butter. Gradually add 1/4 cup port, creaming until blended. Plane in a pottery crock, cover and refrigerate, 13ring to room temperature to serve. Makes 21/2 cups. Serve in a buffet with crackers and rye bread, or make and give AS a gift! Kleenex Napkins KRAFT, SALAD DRESSING pkg oi 18059c Its Me Real Thing CA -COLA $ I 00 26-f L-02 winnosi. BOTTLES PLUS BOTTLE DEPOSIT SUPER-RIGHT QUALITY, SLICED, SKINLESS SX BRAND, BULK Pork Hocks PRI A YEAR AGO AN lb 2 8c SUPER-RIGHT BRAND, SLICED (Priced Lower Than a Year Ago) Side Bacon 1-lb vac pac 5 9c BURNS BRAND, STORE PACKED ogimminftr.111.011110mm..1.111MImmloi we care WEST ST., GODER1CH SOLVE ALL OF YOUR GIFT PROBLEMS WITH FAMOUS JANE PARKER FRUIT CAKE 11/2 -LB PIECE 3-LB RING 1.79 $3.49 (PRICED LOWER THAN A YEAR AGO) KRAFT PHILADELPHIA CREAM CHEESE LIMIT 3 PER CUSTOMER WITH $5,00 MINIMUM PURCHASE Save with these Low Prices! INSTANT Hershey Chocolate CHICKEN RICE, tHICKEN NOODLE, VEGETABLE SEEP, MUSHROOM Clark Soups 10.11-ez tins 69c WHITE, PINK, AQUA, YELLOW, -GREEN, PAPER Kleenex Towels plcg of 2 rolls 59c PRICED LOWER THAN A YEAR AGO) ASSORTED COLOURS, FAMILY Miracle Whip 32-11.otjar 68c ANN PAGE (PRICED LOWER THAN( A YEAR AGO) Ketchup 320,(1../blis1,00 r‘ "INN (PRICED LOWER THAN A YEAR AGO) 2.1E04, 79c OVER 2/3 FRUITS AND NUTS Beef Liver &CR PKG PRICED LOWER THAN A YEAR AGO lb 59c Side Bacon Polish Sausage BURNS BRAND, BY THE PIECE, END CUTS VON, ‘b\ Hs 7 5 I 16 6 9c lb 45c ib 49c • ti W13 _.):1 p SUPER-RIGHT QUALITY, MEATY 5-LB RING $4.99 Sausages Beef & Pork 3-LB CELLO BAG 21 fog 395i cucumBERs Canada .N-0, 1 Grade, Mexica loot] IGrben n Slicbri CliEek 77113E CAN TA/EPS! SAICO, PURE, FROZEN ; Orange Juice 12-1(-oz tins 1LUU CARNATION, Regular Cut, Fancy Quality, frozen French Fries 2 2.16 pkgs $9c FROZEN Aunt Jemima Waffles 9'62 Pk939c SX BRAND, FROZEN Hamburg Patties 24 box 1.49 Pore er tap (;rind (Priced tower Than a Year Ago) A&P Coffee Vat Pat 2'16 fin1.8 9 FRITO LAY Potato Chips 11-az twin Pkg 6 5c LOWNEY'S CHEST, ASSORTED Chocolates 21/2-16 box 219 0.T.F, BRAND, CHOICE QUALITY, CRUSHED Pineapple 414,11-oz tins 1.00 Q.T.F. BRAND Tropical Fruit Salad 3 14 .11-ez tins 1.00 Beef, Chicken, liver (Priced tower Than a Year Ago) Dog Food Or. tallacN 2 15 `oz tins 25c ALLEN'S, PURE, VITAMINIZED Apple Juice -413.11•oz tin 3 7c Peaches or fancy Pear Halves, Fancy Fruit Cocktail Austral Fruit 14-11-0Z lin 29c JANE PARKER, SLICED RAISIN BREAD (BUY 4 SAVE 31e) 1 16-oz $ S loaves Canada Nos I Grade, Ontario Grown '191 Green Peppers Elm CRISP, LARGE tI;LE 26 Alt prices shown in this ad guaranteed effective through Sat, Dec. II, VOL , u. • .a.•. •••.• • 24.*,,00fidi .••• .rik..•• • Handsome Certificates with pre. sentation envelopes available ih denonsinationt of $1, $5, and $10, tedeetnaida at any A&P food Store in Canada. Give Theo A&P Gift Certificates SOMETHING 000D IN STORE FOR EVERYONE bN 'YOUR GIFT tISTt . • . JANE PARKER LEMON MERINGUE PIE*23.0Z SIZE OR (SAVE 10c) BLUEBERRY FULL 8",24 OZSitZ NE tAHE Y. CARROTS & ONION Bologna SWIFT PREMIUM Wieners PRICED LOER A YEAR V THAN AGO 1602 pkg 5 9C la vac plc 5 9c FRESH CHICKEN PARTS LEG QUARTERS BREAST QUARTERS MIXED QUARTERS lb ,CHICKEN HALVES it WHOLE ,cUT UP r MAPLE LEAF BRAND, SLICED AGROUND CHUCK FRESH NOTICE TOWNSHIP OF TUCKERSMITH SECOND 1971 TAX INSTALLMENT DUE ON OR BEFORE DECEMBER 15 1971 JAMES I. McINTOSH Clerk-Treasurer At the last regular meeting of the Clinton Kinettes, held at the Clinton public School, it was decided to purchase Christmas gifts for three foster.children in Huron County. Plans were made for the club's Christfnas ^ and New 'Year's parties, Members volunteered to make favours for New Year's food trays at Clinton Public Hospital, :417.00:14040:41 AO 00;0;0201;0 • .Beta Sigma Phi m ee t s • Next time you invite special The ingredients given by friends for dinner, and you want Executive Chef Teltz in his to serve a gourmet dish that's recipe will be more than outstandingly good and yet sufficient to give generous simple to prepare, try a Stuffed servings to four people. Eggplant Jambalaya recipe that's highly recommended by INGREDIENTS Wolfgang R. Teltz, . Executive .. 2 large eggplants Chef at The Sutton ,Placetlotek, 2 cups water ! in Toronto. 1 ,. ... i ,,,,,,,te.,k „ ,—,1 teaspoon salt This is a gourmet treat that 2 tablespoons butter will be particularly enjoyed by those who like shrimps, rice and eggplant, since all three of these ingredients are featured in this recipe. Aubergine, or eggplant as it's called in this country, may not be familiar to everyone, The purple colored fruit of a plant originating in India, and which has been cutlivated in France since the beginning of the 17th Century, eggplant is one vegetable that happens to grow better in America than it does in France. It can be obtained at almost any supermarket or fruit and vegetable store. Here's a tip about the "one pound of chopped shrimps" that is an important part of this Stuffed Eggplant Jambalaya recipe. While you may choose to cook fresh shrimp and then devein and chop theta, it has been found by kitchen testing that excellent results can be obtained more easily by using frozen shrimp that has been precooked and deveined and which only needs to be soaked in cold water for two minutes before using. THE MAX FERGUSON SHOIAf Kinettes meet, plan for Christmas Clinton News-f$ecorq, ihurs.clgY, .0ecernber 9, 1971 5A The Clinton chapter of Beta Sigma Phi held a dinner meeting on Nov. 23 at the home of Betty-Jo Qudmore, The members enjoyed a cold dinner before the meeting was called to order. Following the opening ritual the roll call was taken and minutes of the last meeting read. The president read some communications and brief reports were given by the' treasurer and the Ways and Meant, and Social chairmen. It was decided following a discussion on a Christmas project to purchase an artificial Christmas tree and lights for the hospital, The members will donate the remainder of the decorations. Linda Meade then gave the Cultural Programme, titled "Love's Miracle in Marriage". She led a question and answer Chalky white or dark patches on frozen turkey promise a dry, tough Christmas dinner. White areas and dark patches are "freezer burn", Freezer burn results when frozen foods lose moisture. It means food has not been properly handled or stored. Partial thawing and refreezing is a common cause of freezer burn. Thawing begins whenever temperature rises, during transportation or in overloaded frozen food counters. Turkeys stacked above the load line in retail counters are not kept at temperatures low enough to maintain quality. Torn, broken packages are another cause of freezer burn. Cold, dry air draws moisture from the meat when the wrapping is torn. For high quality frozen turkeys, food specialists at the Ontario Food Council, Ontario Loss of moisture causes freezer burn Freezer burn on frozen food is caused by loss of moisture. It indicates long storage or poor handling of food. Moisture is lost if frozen foods are partially thawed and then refrozen. This can happen in overloaded frozen food counters or with a rise in storage temperature during transport or in retail stores, To maintain quality of frozen food, temperatures just below freezing (32 degrees) are not low enough. Quality is maintained only at 0 degrees or lower, Low temperature itself does not guarantee quality. A torn package or wrapping that exposes food to the cold dry air of the freezer allows moisture to escape by evaporation, and freezer burn results. Freezer burn is characterized by a change in colour. Large chalky white areas or dark patches appear on poultry. Red Meat like beef becomes light pink and may have gray spots, Vegetables will fade to a pale green. The loss of moisture also results in loss of flavour, dryness, and poor colour in the cooked product, say food specialists at the Ontario Food Council, Ontario Department of Agriculture and Food. Buy frozen foods in well,sealed, undamaged packages and inspect meats for freezer burn. A layer of frost inside the package is another sign of thawing and refreezing. Do not buy foods stacked above the load line in frozen food counters. FIGHT TB-AO Extensive medibil re- search brings litope of surer recovery to millions of people throughout the world who suffer from tuberculosis and respira- tory disease. Christmas Seals help sup- port your nil a ssociations" war on TB and RD, it's a Matter of life end breath. period on the subject. Following the regular meeting the chapter welcomed JoAnne Mullen of Bayfield into the Zeta Omega chapter of Beta .Sigma Phi in a special candlelight ritual. JoAnne has transferred to this chapter from Richmond Hill and the girls of Clinton Chapter are pleased to have her join them, Zeta Omega then held their first Pledge Ritual for the three new members. Marion Durnin, Londesboro; Mary Jean Gem and Vivienne Ray of Clinton, became pledges of Beta Sigma Phi sorority and were welcomed into the chapter in a candlelight ceremony. The four honoured members were each presented with a yellow rose and the closing ritual was repeated in unison, Dessert and coffee completed a very special evening for the sorority. Department of Agriculture and Food advise checking carefully before purchasing. Look for signs of freezer burn, damaged wrapping, and ice crystals inside the wrapper, Look for the load line marked on the freezer counter and don't buy turkeys stacked above it. Together again! The inimitable Max (he's the one with the run- ning shoes) and the irrepressible Allan McFee (the sartorially splendid gentleman on the left) are reunited in The Max Ferguson Show, heard weekdays at 2:30 p.m. EST on CBC Radio. Lots of chatter and music (Max's choice), humor, a sound quiz, and guests who make witty and wacky observations on the passing scene. All of it lively, low key and topical. "Positively, Mr. Ferguson." "Absolutely, Mr. McFee." 1/2 cup celery, diced 1/2 cup green onions, chopped IA cup green pepper, diced IA cup parsley, chopped 2 cups rice, cooked 1 lb. shrimps, chopped 1/2 teaspoon salt 1 teaspoon Bovril beef cordial METHOD Cut your eggplants in half, lengthways, Scoup out the center of the eggplants and dice. Save the eggplants shells, put them into a saucepan and into it add the 2 cups of water and 1 teaspoon salt, Boil for 5 minutes and then drain thoroughly. Next you melt your 2 tablespoons butter in a frying pan or skillet. Add celery, green onions, green pepper end parsley. Saute until tender, Then stir in the diced eggplant, rice, shrimp, 1 teaspoon Bovril beef cordial, and 1/2 teaspoon salt. Cook 5 minutes, stirring constantly, The final step is to fill your eggplant halves, and bake in a 375 degree oven for approximately 20 minutes, Serve immediately. Shop carefully