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,PAGE 4, WEDNESDAY DECEMBE R 1, 1982, WHITBY FREE PRESSRECIPE GUIDE CHRISTMAS FEAST; For an 'Interostlugand fun change f ro m tho tra-, ditbonalturkey dinueror bus'.a Party thee for *tio holiday get-ý ,,togèthers, try a kabob s Gus, participate lu prepar,'g their .own mel lyou bve te do isprovide the raw inge dieuts - and place -them *ou the table., Each guest ma"es up, their own favourite kabob combi- nation. To this you can add a mke-your-own salad. Top it ail off witb eitber a platter of holiday sweets or a briug bowl of colourful fruit. Here'are some kabeb com bina tion suigges- tions: one skewer for each guest, 2 -4 -OZ. 0'f fairly ean beef, parkioir lamnb ,per ýguest, cuûbed; (mayuse -raw sbrmp if budget: shows);- -plenty *of -green -sud/or réad peppor cbunks; medium slzed ý-whole, ýmusl- rooms; phInepple, chunks; cherry tomaâ- toos; ýpeacb ' suces; onion segments or silverakins; can of smail, round potatoes; apple segments. To this list, add ingre-, dients of your, owu crea- tion. Place skewers on a broillng.,rsck; broil ac- cordiug to deslred de- HOLIDY DISHES. Sc 185 B Whitt gee qîofcloueneas (pork ahould be weli dlone). Fi'Uly, eujoy ..oach other's comipany as yoa sit together creatingth ropasti Mrs. Franesca Gze Whltby, Ont. ENGLISHPoRK PIE, 4o.,howater. 1-2 Ibs. lan pork i lb. saUsage meat 1i embu ½top. Sait 14 'tsp. pepper 2 tbsp. stock' 1 >egg, bea ten ipkg. Kuex unaflaývoured gelatfin: ½cube OXO Mix the flour sudi tsp. sait. Meit lard in hot wster and when cooler stir into flour;- knead well. Cut off one-third. Roll out ' the rest and put into 911 round ovenware preferred, greased well. Pull and work up the sides of the pan to the top. Dice the pork sud sliceî the onion. Spread one-haif the sausage meat on-base of pastry. Layer with pork, onion, STUFFED BREAST 0F CHICKEN 4 chlcken breaste 1 4% oz. can mushrooms, fbuely chopped 14 c. fbnely chopped celery i tbsp. filniey chopped parsley 1 tbsp. corn obl V2 c. flour 1 tsp. sait Dft Porm Speciai 38.00 (includes cut & style) Make up Application for special occasion 10.00 ' Off er expi res Dec. 18182 * rock St. N. 668-3892 by soaaouiug. Repeat lay-, ers finlshlng, with. sau- sage-meat.ô Pour,in 2 tb- sp. stocký Roll out pastryfor lid. Make a bobl inthe cen- trïe½"1. Brush wlthegg. and ..bake at ,350 for 1 hour, thon lower to 3w for another hour. When cool, mix gels- tin iu 2 oz. hot water. Put ln OXIO cube,, mlx and pour throuhbobo. This;wlmae a jelY. Cool and pt"lu frldge, serve cold. Exelnfo buffets. Also, if you don't, bave enough pork you can bell 3 or 4 eggs bard, putting them end up as youtre flling, the pastry, very attractive when cut, and tasty. ý Mrs. Jane Hartley Ashburn, Ont. LEFTO VER TURKEY SUPPER 6 sluces cooked turkey (2 c.) 2 c.(10Ooz.)>frozen broccoli spears 6 sluces proces Cheddar cheese Ican evaporated mlIk 1 cancreainof mushroom seup 12 French fried onlon rings Heat oven to 3500. Arrange, .turkey lu uugrossed- baklng dlsb (ll14x74%x1'4),TOP with cooked bot brocco- li, cover wlth cheese., Stir togethermilk sud soup; pour over chooso. Bsked .uncovered ',25, minutes'. Sprinkle wlth onln rngsand bake 5 minutes longer." Robin lÇrulthof Shakeorefpepper 3 tbsp. corn oil 1 C. thlnl lem '4tip. bauil,< crumbled- '4c. cern syrup 'uC. water Preheat oven te 3wie Boue chieken brea«s. SlUt thlck portion 0of each breast to form: a pocket. Inu a large fryieng pan saute ,',musbroomas, celery and--parBley lu.n the 1 tbsp. -oil uniiti celery 18 tender.-,Spoon mixiture ,jute pocket of each chieken breast sud tie up to seal., Carefully coat' each breast wlth flour, sait and ppr. 'Heaàt the 3 tbsp Il lufrying pan and browu chicken on botb sides. Remove te a bakiug dish. To fryinÎg pan add onions and. fry until brown. Top chieken breasts with the fried onion sud basil. Spoon the corn syrup over cbicken. Add wster to fry pan to dlean pan and then pour over cbicken. Bake at 3500 uncover- ed for 30 to 40 minutes, basting .*occasionally. Serves 4. Mrs. Dorene MacCarl Whitby, Ont. itbsp. chopped parsley Fit pastry into a 9- inch pie plate or quiche pan. Prick well with a fork. Bake lu a hot oven, 425!,, for 10 minutes. Combine pineapple, ham sud cheese. Turn into partially baked pastry sheil. .Beat, to- gether eggs, cream, sait, pepperand Taïaco su Our over bam/plueapple mix- ture. -Sprinke with Par-. iey. >Reduce oven heat to moderato -35W. Bake quiche for 30 te 35 min- utes or until set lu cen- tre. ,AlloW .to stand '10 minutes before cuttiug. Mrs. L.Parrott Oshawa, Ont. * POTATO LOGS 2%'c. niashed 44c. scalded nibik ' .butter, 1 tsp. sait, Peper Pearaley 2 tbsp. oubon Combine ail ingre- dients. Form into logs. Dip lu' boston egg sud robi in coruflakes. Bake %4 bour at 3500. Decorato' witb parsley. < G. Ewing Brooklil, Ont. FPESTIVAL QUICHE Pastry for 9-inch pie sheil 1c. weil drained pineapple chunks ic. cubed cooked ham 11/2 c. grated Cheddar cheese 3 eggs 1 c. Iight ra 3/4 tsp. salt Dash pepper 3 drops Tabasco ~STOKLY VAN CAMP Ii *e0 Wishes You The Bes't Thisý Hioliday Season -f. e. ISour Cream Pum pkin Pie. ¾c. brown sugar ½h tep« -Salt 1 tblsp. flour 1½ tep. cinnamon 1/4 tsp. ginger 118 tep. ground cloves 1¼ tep. nutmeg 2 eggs 1 can (14 oz.> Stokely's Finest Pumpkln 1 cup evaporated miIk ½ 2cup water Thoroughly mix together the brown sugar,- sait, flour and spices. Add. sllghtly beaten eggs and pumpkin; mix until weil blended. Stir in milk and water, then pour into a 9-inch unbaked pastry sheli. Bake at 4500 F. for 20 min- utes; then reduce' heat to 3500 F. and continue bakin g 20 minutes longer, un- tii f irmn or when an, inserted knife cornes out dlean. Cool 5 minutes. TOPPING: 3½l tblsps. sugar < tsp. vanilla Icup sour cream- Biend togeth.er and spread on top-of pie. 'Return to'oven for 10 minutes and, then cool before serving. Makes 8 to10 servings. STOKLY VAN CAMP N I -i HELPF -UL HINTS' By CONSUMERS GAS TradltbomaI Rest Turkey -ln the Oven. To preparo: Wasb the tur- key insido sud out. sud rub ,the cavity llghtly with sait. Stuff, uslng 1 cjip dressiug per pound of turkey sud fasten opeumng. lie legs suugly agsinst tailsud place wlng tips on back. To cook: Cover top sud sides of bird with fat-moisteued, dcean cheesecloth, or greased brown paper, or f011. Place breast side dowu on a rack lu a shallow roastiug pan, with no lid, sud no Water, sud roast accordiug to the chart below.' Turu breast Up, during hast hour0f cookiug.-* Ready to cook weigbt 8 to 12 lbs (3.5 kg to .5.5 kg) at 3250 (1600C) for 4 to 51hhours. Ready to cook weigbt 12 to 16 lbs. (5.5 kg to 7.2 kg) at 3000 (1500C) for 444 to5½ hours. Resdy to cook weight 16 to 20 lbs. (7.2 kg to 9.0 kg) at 3000 (1500C) for 51/ to 7hours. Ready to cook weigbt 20 to 24 lbs. (9.0 kg to 10.8 kg) at 3000 >(150,C) UNDECIDED WHAT TO GIVE FOR CHRISTMAS? When purchasing a TRAVEL GIFT CERTUFICATE Sbrlng this ad and receive For more Inf ormat Ion 'Russell Travel "Vour travel Is our business" AI Pasmport Picture Complsmenteay .Marl on wlth booklng. 126 Brook St. S. Mon.-Fri. 9-6 Whltby 668-5000 Satu rday 10- 1 I ~. e ' * dom -, I I11 1