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The Huron Expositor, 1987-12-16, Page 66A'— T -E HURON EXPOSITOR, DECEMBER 16, 1987 rHoover's Mechanical Plumbing & Heating WO JOB TOO SMALL OR T00 BIG' REASONABLE RATES PHONE 482-5493 McLaughlin Chev-Olds Ltd. 13 Main St. Seaforth 527-1140 • Service • Selection • Savings Satisfaction • Leash -1g • Complete BODY SHOP Service Last minute Christmas recipes to try LEMON SHORTBREAD BARS 1 cup all-purpose flour r/z cup granulated sugar '/s cup butter Topping 1 cupgranulated sugar 2 tbsp. all-purpose flour 1/2, tsp. baking powder .,,......e. Grated rind of one lemon 2 tbsp. lemon juice 2 eggs Icing'sugar Crust: In bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Press evenly over bottom of lightly greased 8 -inch square baking pan, Bake in 350 degree oven for 15 minutes or until edges begin to brown: Remove from oven; cool for CLOSED SATURDAY DECEMBER 26T" OPEN MONDAY, DEC. 28TH Our 'After -Christmas sale' starts Monday Shop early for timely savings and outstanding values! ROGER ADAMS LIMITED 126 MAIN, ST., SOUTH SEAFORTH_ hula DISHWASHERS Something to think about. A dishwasher is a major investment...and a deci- sion that lasts a Jong lime. To help you make the right choice, we invite you to compare all the ver- satile and exclusive features an Inglis dishwasher can offer. Examine the design and performance, discover the sophisticated technology. and con- sider our high standard of excellence. ft won't • take loll to see why Inglis home appliances are more than a tradition in thousands of Canadian homes' *Clearout Models *Manufacturers Display Models *Showroom Floor Models *Some Scratch and Dents *Special Purchase Models FURNITURE • T.V. • APPLIANCES SEAFORTH 527.1213 SEBRINGVILLE 393.6181 TOLL FREE 1-800.265-4567 t_ OUTSIDE OF Br'Y'rif about 10 minutes. Topping: Whilecrust is baking, in bowl, combine sugar, flour and baking powder, :salt and lemon rind. Beat together lemon juice and eggs. Stir into sugar mixture until smooth; Pour over warm crust. Bake in 350 degree oven for 15 minutes or until top is set. Sprinkle-icing-sugar-over-topreool-in-parr.--- Cut into bars. Makes 18 bars. To freeze: placein waxed paper -lined box or cookie tin. Separate layers with waxed paper. Wrap, seal and label. GINGERBREAD NAMETAG COOKIES. Gingerbread nametag cookies from a no - fail mix are a wonderful way to personalize gifts,, set a festive table or hang on the Christmas tree. 1 pkg. Robin Hood Gingerbread'Mix % cup butter, sofened • 1 egg 1 tbsp milk .. • Assorted icings to decorate . • Combine mix, butter, egg and milk. Mix well. Knead with hands to make a smooth dough. Chill dough if necessary for easy roll- ing. Roll out dough on floured surface to % inch thickness. Cut with floured cutters and place on greased. baking sheet. (If cookies —ar-e-to-be_used as -Christmas tree ornaments- -or gift giving name tags, insert the large end of•a toothpick through cookie atone end and cleave there during baking. Bake at 375 degrees for eight to 10 minutes. Don't overbake. Remove and let cool 'completely. Decorate and personal*. cookies with a name in icing. Thread color- ful ribbon or yarn through hole if desired. DILLY CHEESE BALL • 1 pkg. (8 ozs,) cream cheese, softened 1% cups grated sharp cheddar cheese 'fa cup chopped dill pickles • y cup finely chopped green onion 2 tbsp. mayonnaise 1 tsp Worchestershire Sauce b cup finely chopped walnuts 2 tbsp. finely. chopped parsley Combine first five ingredients, beating un- til smooth. Cover and chill until firm or overnight. Shape into a ball and roll in mix- ture of nuts and parsley. Serve with assorted crackers. CHRISTMAS ALMOND WAFERS 1-1/2cups cake and pastry flour 1 cup cornstarch 3/4 cup icing sugar 1 tsp. almond extract 1 cup Country Crock margarine, chilled Colored sugar optional. • • Mix until a soft dough is formed. Shape in- to balls, wrap in plastic or aluminum foil. Refrigerate 1 to 2 hours or place in freezer % hour. Roll dough on a lightly floured board or pastry cloth to '/a -inch thickness. Using shaped cutters, cut out cookies and place on an ungreased baking sheet. Decorate with colored sugars if desired. Bake in 325 degree oven 12 to 15 minutes or until very lightly browned. PAINTBRUSH COOKIES Here's a fun 'activity to enjoy with children who are eager to help with holiday preparations. Colorfully decorated cookies are fun and easy to create by painting the Christmas Almond Wafers prior to baking. For the paint, beat an egg yolk with 2 tsp. water; divide into four small dishes; using food coloring tint each a different color. Paint cut-out dough shapes and bake as directed. During baking, color will darken slightly and become glossy. Pork Tourtiere, a French Canadian Christmas tradition, makes a hearty holiday meal. TASTY PORK TORTIERE 1 envelope Robin Hood Flaky Pie Crust Mix • 2 lbs. ground pork 1 onion minced % cup boiling water 2 cloves garlic, minced 11 tsp. salt Y.; tsp. sage % tsp. cinnamon % tsp. cloves % tsp. pepper. 3 medium potatoes Prepare pastry according to package directions. Wrap and set aside. Combine pork, onion, water and season- ings ,in a heavy saucepan. Cook over low heat, stirring constanyly, until meat loses pink color and approximately half the liquid. has evaporated. Cover and cook 45 minutes longer. Mean- while boil and mash potatoes. • Mix potatoes and meat mixture until thoroughly blended. Set aside to cool., Roll out half the pastry and line a nine inch pie plate. Fill with pork. Roll out remaining pastry and, cover pie. Seal well and flute edges, slash top crust. Bake at 450 degrees for 10 minutes, then reduce to 350 degress and bake 30 to 35• . minutes or until golden. Serve warm. Makes six to eight servings. NO -KNEAD CRANBERRY COFFEECAKE Cranberries are a traditional Christmas treat and what better way to feature this holiday favorite .but in a delicious homemade coffeecake. This coffeecake is actually made from yeast dough. The dough does not require kneading and a one -rising technique makes it fast and easy. A delicious cream cheese icing tops the cof- feecake. This ,is an elegant bread and it makes a wonderful centrepiece. No -Knead Cranberry Coffeecake is made with Fleischmann's Fast Rising Active Dry Yeast. This yeast is dissolved in warm water (110 degrees F) and sugar before it is added to the dry ingredients. It will foam when mixed with the water and sugar in- dfeating it is ready for use. I cup warm water 2 tsp. granulated sugar 2 (8 g. envelopes) Fleischmann's Fast Rising Active Dry Yeast 1 cup milk 2 tbsp. margarine 1 tsp. salt ] cup granulated sugar 3 cups all purpose flour Grated rind of one orange 1 cup coarsely chopped fresh or frozen cranberries ' 1 cup chopped pecans GLAZE . 1 250 pkg. of cream cheese, softened 1-3 tbsp, icing sugar GARNISH Red sprinkle candies or coconut (optional) COMBINE warm water and two tsp. sugar in a large bowl; add yeast and let stand until foamy, about 10 minutes. HEAT and stir milk, margarine, salt and sugar just until margarine starts to melt; cool if necessary to lukewarm. ADD to yeast mixture; add 11/2 cups flour; beat until smooth with electric mixer or by hand. STIR in remaining flour, orange rind, cranberries and pecans to make a stiff' batter. SPOON into a greased 10 -inch tube pan. COVER with -plastic wrap and place on a baking sheet over a shallow pan half-filled with boiling water, let rise 45 to 60 minutes or until doubled in bulk. BAKE at 375 degrees for 30 to 35 minutes. LOOSEN•edges,of bread with a• knife; ,in- ^ ^ vert and remove from pan. COOT, on a wire rack. BEAT cream cheese, icing sugar and 1 tbsp. milk together until smooth for glaze. Blend. in -some additional milk if desired. DRIZZLE over surface of bread, adding a little more milk if necessary to allow glaze to slightly run down an the sides. SPRINKLE red sprinkles or coconut on top of glaze if desired. Makes one coffeecake. When planning parties for the holiday season, keep non-alcoholic beverages on hand for the "designated drivers" and for those guests' who simply prefer beverages without alcohol. More and more people prefer healthy, low calorie beverages - hot or cold. HOT SPICED CRANBERRY TEA A warming drink that's not overly sweet. Use a nutcracker to break the whole nutmeg into small pieces. 2 cups cranberry coocktail 2 cinnamon sticks 4 whole cloves 1 small piece of nutmeg 2 cups freshly brewed tea. In a saucepan, combine cranberry cocktail and spices. Bring to a boil, reduce heat and simmer gently for 10 minutes. Remove and discard spices. Half fill four large mugs with mixture. Top with hot tea. If desired, sweeten to taste with sugar or honey. PEACH LIME GINGER SPARKLER For each serving, place five or six ice cubes in a tall glass. Add I tbsp. Lime Ginger Syrup (see recipe on this page) and equal quantities of: freshly brewed hot tea, peach nectar and sparkling or carbonated niineral water. Stir well and serve. Because It's Christmas! A Wool and Leather WONDERLAND * SO SPECIAL * You'll want to drive to see us 1 Mile South of Blyth, on Hwy. 4 — �uer:len *The tonmut ; Arii1rnrrere K_r1 OO LIME GINGER SYRUP % cup lime juice 2 tbsp, water - % cup honey r/a cup granulated sugar 2 -inch piece fresh ginger root, peeled and thinly sliced. Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer gently, uncovered, for 10 minutes. Let cool, then strain into a screw top jar. Discard ginger root. Cover tightly, label and refrigerate until ready to use. Makes %cup. For large parties to casual evenings with friends, if you do arty entertaining at all then you know how much people of all ages love a tasty dip with crackers, chips or vegetables. HAZELNUT MERINGUE COOKIES • 2 egg whites % cup granulated sugar r/a tsp. salt 'IA tsp. vanilla " 1/4 tsp. vinegar 1 cup hazelnuts, finely ground) Line baking sheets with brown paper. In mixing bowl, beat egg whites until soft peaks form. Gradually add sugar and salt; continue beating for three to four minutes until meringue is very stiff and sugar has chopped (not dissolved. Beat in vanilla and vinegar. Fold in hazelnuts. Drop by spoonful in mounds on prepared baking sheets. Bake in 300 degree oven for 30 minutes, or until light brown. Turn off heat; Ieave in oven until oven is cool or over- night to thoroughly dry. Lift off paper. CHUNKY SHRIMP DIP 2 cups cottage cheese %cup seafood sauce 8 ozs. cooked shrimp, coarsely chopped % cup chopped dill pickles 2 green .onions, finely chopped 1 tbsp. lemon juice 1 tsp. salt r/a-i tsp. dried dill weed Makes about four cups. SALMON DIP 1 pkg. (8 ozs) cream cheese, softened 1 cup sour cream IA cup chopped dill pickles 2 green onions, finely chopped 1 can salmon, dried and flaked 1 tbsp. lemon juice 1 tsp. paprika tabasco to taste salt and pepper Makes about three cups. (519) 523-4595 CHRISTMAS HOURS: Monday to Saturday 9..9 MaJor Cards Welcalne CHRTS`FMAS BUREAU - Mara Philips and Leena Scott show just a small fraction of the goods and foodstuffs which were donated to the Christmas Bureau this year. All last week people brought in food, clothes, and toys to go to needy families in the Seaforth area. Seaforth District High School, St. James Separate School, the Lions, and many church associations brought in siginificant Contributions. Mrs. Phillips and Mrs, Scott were not the only people helping out, and Marg Burton, Elsie Williams, Nancy Gridzak, _and SW Phillips Were all part of making it a sucdess, Corbett photo.