The Rural Voice, 1991-11, Page 30When You Need .. .
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MINIM
I.C.D. LITES
Stratford 271-9352
COME TO
SEAFORTH, ONTARIO
MID -WESTERN ONTARIO
SHOW & SALE
Saturday, November 30, 1991
12:00 - 5:00 p.m. and
Sunday, December 1, 1991
10:00 - 4:30 p.m.
Farm Toys
Dolls & Crafts
Each Show in Separate Building
"Something for everyone
SEAFORTH
'HE FRIENDLY TOWN"
Admission: Adult $3
Children under 10 free with parent
Sponsored by Seaforth Agricuhural Society
The Van Egmond Foundation
Proceeds for Seaforth Fah Fair expenses
restoration and preservation
For further information contact:
Lyle Haney 519-522-1300
or Ross Ribey 519-527-1390
26 THE RURAL VOICE
RURAL LIVING
SOMETHING NEW
FOR CHRISTMAS
Traditionally, I offer a festive
recipe for this month to give readers
some time to experiment with it before
Christmas. But as I look over my fav-
ourite Christmas cookie recipes, and
reflect back on past holiday baking
sessions, I realize that one of the last
things I want to tackle is a new cookie
recipe. I find myself going back to old
favourites, handed down from my mo-
ther and mother-in-law, that play a
special part in the holiday season.
So this month I scoured through
my tried and true black book and came
up with a couple of interesting recipes
you can make for company or as gifts
for the teacher or Scout leader. The
kids can help, and you can utilize
some of those interesting jars that
have been collecting dust in the back
of the cupboard.
In our house, we recycle containers
such as little plastic mushroom baskets
that can be painted or have bits of rib-
bon glued on them. Insert a fancy ser-
viette or a bit of wrapping paper and
you have a lovely basket for holding
Christmas cookies for gift giving. An-
other item you can recycle at Christ-
mas is silver and gold coffee bags.
The the kids make chains and very
elegant snowflakes for the tree and
windows. These fancy cutouts also
make excellent decorations for gifts.
Now for the adults in the home.
This next cheese recipe is simple, and
uses ingredients usually on hand, ex-
cept for the tin of crab meat. Cheese
is a popular item in our house. I am a
cheesecake fanatic, and always keep a
package of cream cheese in the fridge
for that impromptu, spontaneous din-
ner that requires a special dessert,
quick. Cheese is also a popular treat
to serve, as an ingredient in a cheese
dip like the one here, or served as a
block for guests to help themselves.
If you have cream cheese in the
fridge, you can serve that on a fancy
plate and cover it with a generous
spoonful of strawberry jam spiced up
with a teaspoon or two of horseradish.
Sounds dreadful but it certainly is a
pleasant surprise. To about 1/4 cup of
jam add one teaspoon of horseradish
and mix well. What a surprise to the
taste -buds — a wonderfully sweet and
spicy combination, sure to be an ice-
breaker at any party.
Potted Cheese
1 pound (454 g) old cheddar cheese,
grated
1 small can (160 ml) evaporated milk
2 teaspoons (10 ml) prepared mustard
(mild or spicy, your choice)
1 teaspoon (5 ml) Worcestershire
sauce
pinch of cayenne
2/3 cup (150 ml) sour cream
Heat the evaporated milk in a med-
ium saucepan over low heat while the
kids are grating and shredding the
cheese. Add the grated cheese to the
saucepan and stir just until smooth and
melted. Add the mustard, Worcester-
shire sauce and cayenne. Mix thor-
oughly and remove from heat. Final-
ly, stir in the sour cream.
Pour into an assortment of jars,
crocks and containers, prepare your-
self for about four cups' worth, and
refrigerate.
The kids can make gift cards from
last year's old Christmas cards, and
you could tie a sprig of greenery to the
container to dress it up.
Now for those chilly evenings
when company is coming over and
you want something really warm and
tasty. This dip is a real treat.
Hot Crab & Cheese Dip
1– 8 ounce pkg. cream cheese
1 – 7 ounce can flaked crab meat
1 to 1 1/2 teaspoon Worcestershire
sauce to taste
1 to 2 drops Tabasco sauce to taste
1 tablespoon sour cream
1 tablespoon lemon juice or white
vinegar
grated Parmesan cheese
Mix all the ingredients together
and put in an oven -proof dish.
Sprinkle Parmesan on top. Bake at
350 degrees F for 1/2 hour. Serve
with crackers or chunks of bread.0
Rhea Hamilton -Seeger, In addition
to working in advertising production
for The Rural Voice, serves as a town-
ship deputy -reeve, raises two children,
and is a skilled cook and gardener.