The Cadre', vol. 8,‘no. 11.", December 2, 1976, page1.8.V 1

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Stop! -

Before you go out and spend every .last hard-earned penny on useless Christmas presents, read these reci- pes and you’ll make everybody happy: you, your dinner guests, and the dogs (i can .assure you that there’s enough here for a real feast).

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FRAMES“? WW“

Egg N09:

6 eggs - ~-

1/2 lb of Confectioner’s sugar

1/4 tsp of salt

1l8 cup of vanilla

4 cups of evaporated milk

1 1/2 cups of water

2 cups of dark rum brandy, bourbon, or rye nutmeg -

1) Beat the eggs. Add the sugar, salt, vanilla. Stir in the milk, dilute it with, the water, add the liquor.

2) Cover and refrigerate for 24 hours. 3) Sprinkle with nutmeg andserve.

lama...” fluent—I

Turkey: Cooking Time: a 8-12 lbs . . .4-5 haurs 12-16 lbs . . . 5-6 hours 16-20 lbs . . . 6—7% hours 20-24 lbs . . . 71/2-9 hours .at 325oF

Stuffing: 1 small onion, diced 1/2 lb of mushrooms 2 tbsp of oil 3 cups of crushed corn flakes 2 tbsp of oatmeal or cornmeal 1 grated carrot ‘ 1 grated stalk of celery 3 eggs salt and pepper 1) Brown the onions and mushrooms

in oil. ' 2) Combine all ingredients and mix

1 well. L

Cheese Straws: - 1 cup of sifted flour 1 1/2 tsp of baking powder 1/2 tsp of salt 2 tbsp of butter or margarine

cheese _ - 1/3 cup of cold water

Creamed Onions, Pecans and Cheese: 20 small 'onions ' 1/2 cup of water

1 1/2 tsp of Salt

1 1/4 cup of margarine

1/4 cup of flour

1 1/2 cups of milk

1 cup of shreddedcheese

1/2 cup of chopped pecans _

1) Place the onions, water,and 1 [2 tsp salt in 1 1/2 quart saucepan. Cover

‘ and bring it to a boil. Reduce the heat,

simmer for 15 minutes or until onions are tender.

2) Melt margarine in a saucepan. Blend in flour, stir in milk and re- maining salt. Cook-over medium heat, stirring constantly until thick.

3) Add the cheese, stir until it’s melted. . . j

4) Add onions and heat through. Place it in a serving dish and sprinkle with pecans.

Note: This dish can be made the day before and reheated at 325oF.

1/2 cup of. grated sharp cheddar

1) Sift the flour, baking powder,.and salt into a medium sized bowl, cut in the butter or margarine and cheese until the mixture is crumbly. Sprinkle 7 the water over it, mix lightly with a fork just until the pastry is held together;

2) Roll out a rectangle, 12 x 10, on a lightly floured‘pastry cloth or board. Divide it half lengthwise, then cut ’ each half crosswise into 1/2 inch strips. Bake it on a cookie sheet at 4250F for ten minutes. Let them cool, until ready to eat. ‘

V

7 Sweet Potato Puffs: 4 cups of cold cooked mashed sweet potatoes (about 6 potatoes) 2 egg yolks 1 tsp of salt 1 I4 cup of melted butter 12 large marshmellows 4 cups of large cereal flakes. 1/ 2 cup of margarine - 2 tablespoons of sherry (optional) V 1) Corfibinethe mashed potatoes with egg yelks, salt, butter and sherry. Mix well. 2) Divide mixture into 12 portions. Flatten each one and mold it_i_nto a ball. Place a marshmellow in the center of each portion, leaving a small V opening at thetop of each ball. ' 3) Combine the cereal flakes and the

margarine, rollthe potato balls in the

mixture. -. 4).P|ace the balls on a cookie sheet. Bake in a 3500F oven forszo minytes.

' gradually. .

English‘Plum Pudding: . 3/4 cup of siftedflour

‘ 1' tsp of salt

3/4 tsp of baking soda - 1/4 tsp of nutmeg ‘

1l2 ’tsp of made:-

1/2 pound of chopped raisins

. 1 /2 pound .of chopped dried Currants

1/4 p0und of chopped citron

‘ 1/8 pound of chopped lemon peel ' 1/8 pound of chopped orange peel

1/8 pound of chopped blanched almonds 3/4 cup of hot milk

‘ 1/2 cup of fine bread crumbs

1/2 pound of brown sugar

4 eggs separated

1/4 cup of sherry

1I2 cup of fruit jelly

1/2 lb chopped suet

1) Stir flour, salt, baking soda, and spices together. ._

1) 'Stir flour, salt, baking soda, and spices together. Stir in fruits and almonds. -

2) Pour the milk over the bread crumbs and let it stand for 10«minutes.

3) Beat the/sugar with egg yolks until fluffy and light. Add the suet .and. bread crumbs to mixture andv;stir in flour-fruit cembination. 7 1 ' . 4) Add the fruit jelly and sherry and mix thoroughly. Fold in stiffly beaten

egg whites.

5) Fill a large greased mold 2/??ull,

'cover it tightly and steam for 3 1/2'.

hours. _‘ . Note: The fruit should be soaked in

’ 1/2 cup of sherry over night before

being used. Puddings should be made

-/ about two weeks in advance in order to

ripen.

To Steam:

Grease the molds and covers. Use a steamer or a deep covered kettle With a rack. Have water to half the depth of the mold, boil it, adding , water as needed. -

To serve: a ' 1) Heat in top of a double boiler for1 1/ 2 hours. ' , r 2) Put it on a plate and pour 1I4 cup of’

heated vodka over the pudding. Light,

serve flamming. _ 3) Top with hard sauce.

Hard Sauce: 4 ounces of unsalted butter 1/2 lb of icing sugar, sifted. 3 tbsp of brandy, or rum ’ 1)Cream.the'butter well and add sugar 2) Add brandy or rum and store in the refrigerator until ready to serve. 4 ounces of unsalted butter 1/2 lb of icing sugar, sifted. 3 tbsp. of brandy 'or rum . I , 1) Cream the butter well and add sugar

' gradually.

2) Add brandy or rum and store’in the refrigerator until ready to serve.

These recipes would not have been possible without.the help, of Mrs. Ethel Bisgrove. Thanks Mrs. Blsgrove and a Merry Christmas to all! , -

- ’ Julie Wexler

McGill Daily .

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