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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - December 20, 1973, Lethbridge, Alberta WWVVIIIUVI IVIV Sweet smells from a Christmas kitchen Keep it avoid poisoning Simple snacks This Christmas entertain with eggs. Quickly and the ordinary egg can be transformed into delicious drinks and satisfying main courses and tempting desserts. Reserve eggs that are a few days old lor hard cooking as they are usually easier to peel. Cook eggs carefully to prevent an unattractive dark ring from forming around the resulting from eggs cooked too long or at too high a temperature or when not cooled im- mediately Peel eggs as soon as they are starting at the large end. Crack the shell by tapping it gently all over on a hard then roll the egg between your'palms to loosen it. If the shell has a tendency to hold the egg under cold running water while peeling FESTIVE. EGGS 6 hard-cooked eggs 2 tblsp soft butter 2 tsps. salad dressing or mayon- naise pepper Cut eggs in halves lengthwise. Remove yolks and mash. Combine with remaining ingredients and one of the following mix thoroughly Heap into egg white halves. Festive-ham eggs Add V4 cup devilled ham and 2 tsps. prepared mustard. Garnish with pimiento. Festive-olive eggs Omit salt. Add 2 tblsp. chopped stuffed olives and tsp dry mustard Sprinkle with paprika. Festive-mushroom eggs Saute cup finely chopped fresh mushrooms and '4 cup finely chopped onion in the butter before adding to egg and mayon- naise mixture. Add tsp. Worcestershire sauce Garnish with parsley Festive-cheese eggs Add cup grated old cheddar cheese and dash cayenne. Sprinkle with paprika. Hot Mushroom Turnovers 3 packages ounces cream softened 'z cups butter or soften- ed cups silted all-purpose flour 'j Ib. minced 1 large minced 1 large minced 1 tsp salt '4 tsp. thyme leaves 2 tblsp. all-purpose flour 1 4 cup sour cream 1 egg. beaten Early in day or 2 hours before ser- ving. In large with electric mixer at medium beat cream 1 i cup butter or margarine and 1V2 cups iiqur until soft dough forms. Wrap dough in wax refrigerate at least 1 hour. About 1 hour before serving Preheat oven to 450 degrees F. In skillet over medium add 3 tablespoons butter or margarine. Saute mushrooms and onion until about 5 minutes. Stir in thyme and 2 tblsp. flour un- til stir in sour cream. On i loured thinly roll out half of cut into 12 circles with a inch cookie cutter. Roll dough scraps into refrigerate. On .ialf of each place a teaspoonful of mushroom mixture. Brush edges with fold edge over tilling to meet bottom with press edges together and prick tops in 3 places to let out place on un- greased cookie sheets. Repeat with remaining dough and mushroom filling Brush turnovers with egg. Bake 12 to 15 minutes or until golden. Makes 24-30 appetizers Extra appetizers can be frozen for tuture use. Simply reheat before ser- ving Tangy punches No-fail punches always are welcome during the holidays A tantalizing base for a punch is more important than its container and one doesn't need a crystal bowl for a guest- pleasing concoction. Use your im- agination. A large plastic utility tub or king-size pail decorated with cheery cutouts or ribbons will do. It is easier for most guests to serve themselves when pitchers are used for Dunch. These basic punch recipes are refreshing for parties with or without the addition of wine or other alcoholic leverage. Creamy Cran-Peach Punch 6 cups cranberry juice chilled 3 cups cubed fresh peeled or cann- ed peaches 3 cups vanilla ice cream 1 teaspoon almond flavoring Put cranberry juice cocktail and teaches into blender. may hp iccessary to blend a small amount at a ime. depending on size of at top speed for 30 seconds until mooth. Add ice cream and almond whirl until smooth and creamy. Add 1 cup white wine i Makes 12 servings. Frosty Sunshine Punch 1 envelope orange flavor crystals 2 cups cranberry juice 2 cans ounces club soda Combine orange flavor crystals with cranberry juice and club stirring until completely dissolved. Pour over ice cubes in a large jug. or punch bowl. Makes 12 to 14 servings. By JUDE CAMPBELL Herald Staff Writer Festive feasting this season may bring on more than just a few extra pounds. What many party-goers will put down to a touch of the or perhaps a case of the one-too- manys. will in reality be a dash of tood poisoning. That triendly get-together down the or your own could be the breeding ground for a staphylococcus or streptococcus infection Contamination of party Christmas dinner or Boxing Day lelt-overs takes place say city health inspectors I. H. Potter and Patrick Hirsche. and pass very much unnoticed by the hostess. s a simple says Mr. Potter is caused by improper handling from the 1 ridge to the table and by im- proper personal Mr. Potter explained much of the fault lies within home refrigeration practices For food to be stored sately. temperatures inside the unit should be 40 degrees or preferably whereas most homes tend to leave I ridges in the 50 to 60 degree range When thawing especially the homemaker should not place it on the kitchen counter or in the sink overnight but should remove it from the freezer and place it elsewhere in the fridge. allowed to reach room temperature provides an ideal media lor the incubation of and just one contaminated item opens the door to more affected says Mr. Potter. For this poultry should never be cut or dressed on a com- mon bread board used for the preparation ol salads or other meats Common mistakes made in the home include preparing a meal too far in advance of the arrival of guests Foods should be made and served immediately to avoid any possibility of bacterial incubation. Leftovers such as ham or any other should not be allow- ed to stand for even half an hour before being stored in the fridge. says Mr. Potter. Meals should be rapidly cooled by placing the pan in cold or even placed outside in cold weather you're willing to take a chance with neighborhood Re-heating leftovers is also a dangerous practice says Mr. Hirsche. unless foods are brought to boiling point before being consumed people tend to warm up the Christmas cabbage rolls or gravy before but the amount of heat introduced isn't near enough to destroy any existing he says. buffet-style foods are contaminated because of excessive handling which usually precedes the serving. like to set out attractive and usually arrange tomatoes and the like with their and each time increasing chances of lood he explained. Coughing over the running a hand through a hair-do or wiping up a youngsters' spill off the floor and then touching some item is enough to spread bacteria. Many toods are contaminated while being prepared by a person who might have a minor nick on a a hangnail or dirt under a nail. are all things the average person just doesn't think about while setting out to make an everyday meal or planning for a special even- ing ot at-home says Mr Potter. a common butter which is usual in most incubates bacteria. Especially if it's allowed to remain on the counter for days in order to ensure having soft Hints for the prevention of possi- ble food poisoning are few and simple. Housewives should keep a bar of soap handy at the kitchen and should always wash their hands thoroughly before beginning to prepare a and always before handling another type of food. Cutting boards should be dis- infected regularly with a bleach and water and bleach should contain no less than a 5 per cent chlorine base in order to effectively kill bacteria Mr Potter also suggests that housewives be more discriminating when purchasing meats. should be and buy only the best and freshest of foods. It'll keep longer if she wants to freeze it. and will taste better as well she'll find that better stock will be kept in store He added that meats should never be thawed and as spoilage and contamination are the only possible results. Unused hamburger is especially and should be portioned into usable amounts and wrapped separately prior to treezing chances with food is a bad risk. Almost every case of food poisoning can be traced to a staph infection caused by says Mr Potter although a mild case of poisoning affects you like flu. a good case makes you think you're about to die Take care with holiday turkey Have you ever thawed the Christ- mas turkey on the Or stuff- ed it the night before cooking Or allowed the dressing to remain in- side the bird while you prepared the rest of the If you can answer yes to any of these then you've taken a chance with the health of your fami- ly and friends. is an offender when it comes to following sanitation rules in the says Marilyn district home economist. the little things housewives do. without that might one ciay cause a problem with food poisoning in their homes. Most women know the but there just doesn't seem to be enough time to practice them day to says Miss the idea is cleanliness achieved by tollowing three keep your kitchen and your cooking uten- sils clean. Common danger areas are kitchen surfaces such as cutting which provide perfect breeding grounds for kitchen which are constantly in contact with bacteria and dishes which are cracked and chipped. Kitchen especially blenders and hand as well as all spoons should be kept particulari- ty clean because of their use in close proximity with foods. foods in the kitchen is a common says Miss how many wives think of tearing off lettuce leaves with Or remember not to taste the stew and then mix it with the same Or how often is a knife dipped in water and used She added most homemakers tend to give cutting boards quick swipe with a damp rather than being sure and using soap and hot as well as disinfecting regularly with a bleach solution. Allowing pets to be fed in the kitchen is another bad habit which exists in many households. Dogs and cats allowed to roam the neighborhood can bring in numerous types of bacteria on their and dishes which aren't washed after each feeding incubate bacteria which could infect the family's food. is a bad time of year lor increased incidences of minor lood says Miss Tatem. when the woman is confronted with more people to feed at one sitting. She's generally un- sure of how to handle foods in such great and usually ends up making mistakes which probably won't kill but could make it pretty uncomfortable for a Most susceptible to mishandling is the Christmas turkey. From purchase to many things could be done resulting in the serving of risky meat. one turkey should never be thawed overnight on the kitchen says Miss Tatem The best method is to allow the bird to thaw inside the refrigerator or completely in cold or under cold running water or if need be. in a paper bag on the counter bag acts as an insulator and aids even But. how many people have room in the fridge for a 15 pound or are willing to let the water run that long or have a sink big enough to handle a submerged Prior to the bird should be as bacteria tends to set- tle on the skin and the cavity wiped of excess moisture. The surface should be dried with a paper towel but not with a cloth towel as most women will forget and wipe a contaminating it with' any bacteria taken from the skin of the bird. 'Stuffing is a superb food for says Miss Tatem. has milk and eggs in it which are great for it's put into a moist cavity and if not handled properly it's perfect for food A frozen turkey should never be nor should a turkey be left stuffed overnight prior to cooking and it should not be cooked in an oven less than 325 degrees. thing to keep in mind is serv- ing time. From stove to table to the food mustn't be exposed longer than two hours. Anything over that in the danger zone of temperatures 40 and 140 is playing with says Miss Tatem. general rule to keep in mind is to serve hot foods hot and cold foods cold. In there's a chance for bacteria. Where there's bacteria there's a better chance for toxins and then there's a risk to your and vmir familv'c tiAalth Festive treat True English-style mincemeat com- bined with ice cream can be prepared well ahead of time but not less than twenty-four hours to allow sufficient freezing time. Mincemeat ice cream pie is a really delicious confection. buttery toasted coconut presses into a pie plate as pie crust and this filled with a mixture of soft ice and fruity mincemeat. Later it is decorated with ice cream drizzled with chocolate garnished with walnuts. If you haven't a freezer and pine to try make room in the freezer com- partment of the refrigerator but be sure the temperature is set to keep ice cream solid. Christmas is coming. Happy holiday desserts at your house. Mincemeat Ice Cream Pie Crust 2 cups shredded coconut 1 3 cup butter or margarine Combine coconut and butter or margarine in a skillet. Cook over low stirnng until coconut is toasted golden brown. Press-into pie plate to form pie shell. Place in ireezer to set while preparing filling Filling 1 pint vanilla ice cream 1 jar mincemeat In a cold mixing stir ice cream to soften slightly. Mix mincemeat into ice then spread into prepared pie shell. Cover and place in freezer overnight. Garnish Vanilla ice cream Chocolate Sauce Walnut halves Using a small shape vanilla ice cream into balls and arrange around top edge of filling. Drizzle chocolate sauce over each scoop and garnish with a walnut half. Return to Ireezer until serving time. Chocolate Sauce 1 3 cup butter 1 cup instant chocolate drinking powder 1 tblsp milk Melt butter in saucepan. Mix in ins- tant chocolate drinking powder and bring just to a boil. Remove from cool slightly before pouring over ice cream Special touches Hard Sauce I 3 cup butter 1 cup sifted icing sugar -4 tsp. vanilla 1 tblsp cream Cream together the icing vanilla and cream. Chill and serve cold. Butterscotch Sauce I1 cup brown sugar 2 tblsp. butter '2 cup corn syrup 1 3 cup light cream or evaporated milk Dash of salt Heat butter and corn syrup over very low heat and cook without stirring until a soft ball forms when a little of the mixture is dropped into cold water degrees Cool stir in cream and salt Serve sauce warm or dilute with a little cream il sauce thickens excessively on storing. Makes cups. Chocolate Clusters 2 packages ounces chocolate 3 cups peanuts. milk or a combination of semi-sweet chocolate and butterscotch chips may be used. Heat chips over boiling water until partially then remove and stir rapidly until entirely melted. Add peanuts and mix well. Drop from teas- poon onto waxed paper. Chill until firm. Makes about 4 dozen clusters. Store clusters in refrigerator Holidays are a time for elegant eating and for Christmas Day would not be complete without the favorite Christmas pudding buried in a rich sauce. Golden Christmas Pudding 2 cups sifted all-purpose flour 2 tsp. baking soda 1 tsp. cinnamon ''z tsp. nutmeg tsp. cloves 2 cups dry bread crumbs 2 cups chopped suet 2 cups brown sugar 2 beaten eggs cup molasses 2 cups buttermilk 2 cups seedless raisins 1 Ib. candied cut in halves 1 Ib. cut mixed peel 1''2 cups currants '2 cup flour cup slivered blanched almonds Sift flour with baking soda and spices. Add bread crumbs. Combine brown eggs and molasses. Add flour mixture alternately with buttermilk to suet mixture. Combine fruits and sprinkle with V2 cup flour. Stir fruit and almonds into batter. Turn into greased molds. Cover with tie lightly and 6-ounce molds about 'z hour. 3-cup molds about 2 hours. To reheat steam hour. Serve with a rum or hard sauce. Makes about 11 cups. For something a little easier on the but still very this holi- day pudding is perfect. Grated carrots give it a bright cheerful appearance will IA rtrantflA ritirl AIMMMM n delicious zest. Warm from the it is great with an orange or custard sauce. Holiday pudding ''4 cup butter ''z cup brown sugar 1 beaten egg 1 cup grated carrot 1 tblsp. grated orange rind 3 tblsp. orange juice 1 ''z cups sifted all-purpose flour '2 tsp. baking soda 1 tsp. baking powder ''z tsp. salt 1 tsp. ground ginger Cream butter and gradually beat in sugar. Add egg and beat until fluffy. Stir in orange rind and juice. Sift remaining ingredients and stir into creamed mixture. Spread evenly in a greased 8-inch square pan and bake in a 350 degree F. oven until a skewer inserted comes out about 30 minutes. Serve warm with sauce. 6 ser- vings. Costard Sauce 2 eggs or 4 egg yolks cup sugar tsp. salt to 1 cup skim milk powder 34 cup cold water 1 cup hot water tsp. vanilla Beat eggs. Add salt and skim milk powder and blend with cold water. Gradually stir in hot water. Cook over hot stirring until thick enough tn coat a silver spoon. Immediately remove from heat. When cool stir in ;