The Citizen, 1990-11-21, Page 41Salads
CHRISTMAS SALAD
2 eggs, beaten
4 tbsp, vinegar
4 tbsp, sugar
Put the above in a double boiler
and heat until thick and smooth.
Add 2 tbsp, butter. Let mixture cool
and add:
2 cups pineapple, drained
Main Courses
Figs and cranberries combine to make an unusual sauce for duck or any
kind of game.
CHANNEL
ANTENNAS
ROYAL CRANBERRY-FIG SAUCE
2 cups fresh or frozen cranberries
2 cups port wine
1 cup finely chopped dried figs
113 cup sugar
1 tbsp, slivered orange rind
In a saucepan, mix together all
ingredients. Bring to a boil; lower
heat and simmer 5 minutes or until
figs are tender. Remove from heat
and let stand 10 minutes to thicken.
Serve warm.
Makes 3 cups.
SPICED CRANBERRY PEAR
SAUCE
2 cups cranberry apple drink
2 cups fresh or frozen cranberries
2 oranges, cut up
2 cups cut up marshmallows (plain
or coloured)
112 cup red and green cherries
1 cup whipping cream
When first mixture is cold, fold in
fruit and whipped cream. Place in
salad bowl and set in refrigerator.
Karen Bowles
RR 3, Brussels.
J**'*'-
We're
Cooking
Up
Some
Excellent
Values!!
2 pears, peeled, cored and diced
1/3 cup slivered almonds
1 /4 cup sugar
1 cinnamon stick
Dash cloves
2 tbsp, orange liqueur
2 tbsp, cornstarch
In a saucepan, mix together
cranberry apple drink, cranberries,
pears, almonds, sugar, cinnamon
stick and cloves. Bring to a boil;
lower heat and simmer 5 minutes or
until cranberries are tender.
Mix together orange liqueur and
cornstarch; stir into cranberry mix
ture and over medium heat until
sauce thickens. Remove cinnamon
stick and serve hot.
Makes 4 cups.
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BOOSTERS,
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SALES & SERVICE
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Page 13