The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

k'lO The Canadian Statesman, 13owmanville, December 21, 1977 'A Spirited -Tradition .Home Made Wine Jelly Wlne jelly ln handsomely decorated containers make reaJIy special and thoughtful holiday glfts. A graceful wine glass or shapely jar wil be used and admired long after its contents are gone. Multicolur yarn swirled round 'n' round and glued onto the lid makes a briglit touch of decoration. Or try a sprig of holiday greenery tled with a bow and lnvislbly taped onto the front ofthe jar. You'll get many rewarding "oohs" and "aahs" from delighted recipients of these original gifts. BASIC WINE JELLY 2 cups sauterne or rosé wine V/2 boule liquid pectin 3 caps sugar Pour wine into top of double boiter and add sugar. Mix well and place over rapidly bailing water for about 2 minutes, stirring con- ýstantly. Remove from over water and stir pectin in at once. Pour into cglasses and seal with, paraffin. Yields about five 6 oz. glasses. Mg ~ ~, Greetipg eîg .g AIwa ys happy to be of service! Merry g C g Christmias to our wonderful1 friends 1 g gOSHAWA, AUTO TRIMg g133 Taunton Rd. W. - Oshawa g g Phone 725-8042g ~~~Duble the~>' pleasure . :Double the DoubleM orthanks! fromg Mary - Carol - Nancy - Alice Bobette Salon ofBautyg 57 King St. W. 623-7691g r7 Section Three SPICED WINE JELLY 2 cups of sherry orport wine 4 whole cloves 1/2 bottle liquid pectin 2 cups sugar Mix sugar and wine in saucepan, add whole claves. Stirring con- stantly, heat over medium light for 3 minutes. Remove from heat, remove cloves and stir pectin ii immediately. Using metal spoon skim off foam and pour promptly into hot, sterilized glasses. Cover immediately with 1/ inch hot paraffin. Yields 5 or 6 medium size glasses or jars. MERRY SHERRY JELLY 1 fifîh cream sherry Sprigs of fresh rosemary 1 bottle liquid pectin (6 oz.) 7 cupis ugar 1/3 cup srained lemon juice Combine sherry, lemon juice, sugar and 1 sprig of rosemary in 4 quart saucepan. Bring ta full boil, stirring constantly until sugar is completely dissolved. Stir pectin i and return ta fuil boit for 1 minute. Remove from heat and remove rosemary, Pour into bot sterilized jars or glasses. Place a fresh sprig of rosemary in cadi and seat. Makes 8 cups of merry sherry jelly. Yletide 'T urkey Cm an B Just As Spec-,ial The Syecond Timne A round An elaborate turkey din- ner at Christma.s time ylelds untold dividends in second day lunches and dinners. You'l enjoy these delictous men~fus. . and so will your famlly. Th;e best part is that they're so tempting you'Il neyer think of them as "lef tovers." EASY TURKEY LOAF 6 caps turkey finety chopped 1/ cup chopped anion V2, cup chopped green pepper 1/2 cup fine dry bread crumbs 1 cup mayonnaise 1/2 cap chili sauce 1 teaspoon sai Vteaspoon pepper Combine att ingredients, mix welt. Turn into, greased loaf pan - 9"x5"x3". Bake at 350' for haîf hour or until lightiy browned. Serve plain or with your favorite tamato sauce. 8 partions. CRUNCHY COMPANY" CASSEROLE 3 caps diced cooked turkey 2 hard cooked eggs coarsely chopped 3/4 Cap diced celery 1 tablespoon chopped onion 1l - 4 oz. can sliced musbrooms 1/ cup blanched almond sdivers %cup mayonnaise 1- 101/2 oz. can cream of chicken soup Crushcd potato chips or chow mein noodies Mix first 6 ingredients to- gether. Stir mayonnaise and soup together; toss into turkey mixture. Tamn inta 2 quart cas- serole and sprinkte with noodTes or potato chips. Bake in 350' aven for haif hour or 'tii dîsh is bubbly. 6 hearty portions. TURKEY FILLED POTATO BOATS Scoop out baked Idaho pota- toes leaving 1/ inch sheil, using haîf a large potato per portion, Mash and seasan scooped pota- ta puîp and set aside. Heatdiced turkey in cream sauce, (Use your judgment as ta amoant of sauce according ta 4uantity of turkey you are using,) Fill scoaped patato shelîs with tur- key mixture. Fi pastry tube with mashed potata mix and squeeze ta form a border around each patata, boat. Bake in 400' aven anti brown. This is a great dish for yaung- sters since it is easy ta manage and doesn't need any cutting up. Try a lîttle grated cheese over the top of each boat before put- tîng in the aven, for- extra zip. Everyone loves cookies! They're easy to make, fun to decorate and even better to receive as gifts. One of the nice things about giving cookies as Christmas gifts is that you can package and mail them in simple, inexpensive (some- times free) containers that can also be gaily decorated. A colorful, plastic mixing bowl filled with cookies makes a practical as well as delicious gift. Line the bowl with colored cellophane, pull it Up and tie at the top with a ribbon bow or heavy yarn. For an extra touch include a spatula to go with the mixing bowl. Package and wrap your cookies for mailing as you would any other fragile item. Wrap each cookie individu- ally in colored cellophane or foil. Canisters or tins contain- ing cookies should be put into, boxes lined with tissue or "grass" (ta prevent shifting) and wrapped in brown paper for mailing. The mix, which can be prepared wveeks in advance and stored in an airtight con- tainer (unrefrigerated if shor- tening is used instead of but- ter), forms the base for an un- limited variety of cookies to make at your own conveni- ence. Try these fascinating cookie recipes and let your imagination run wild when AID.10 ENTERTAINING Fondue (Makes about 4 Caps) 1/2 cap margarine 1/2 cup flour 2 caps mitk 1 cup California white Chablis wine 1 cup boiting water i tsp. Wyler's Instant chieken bouillon 2 (4 oz. each) packages of Liederkranz, grated In medium-size sauce- pan, meit margarine. Stir in flour; cook- aver low heat until bubbly. Add milk, wine, water and chicken bouillon. Cook aver low heat, stirring constantly, until mixture begins ta thicken. Grate Liederkranz: stir grated cheese juta mixture. Con- tinue ta cook and stir con- stantty until cheese is compîetely melted. Serve, in fonîdue pot and keep warm over candle, sterno or alcohot burner. Sug- gested foods for dunking; raw stices mushraoms, shrimp, raw broccoli, cauliflower flowerettes and carrot sticks. CHEESE SPREAD (Makes 1-2/3 Caps> 1 (4 oz.) pkg. of Barden Liederkranz cheese, softened and sliced 1 (8 oz.) pkg. cream cheese, softened 1 tbs. beer Dash ta 1/8 tsp. cayenne pepper 1/4 cap coarsely chopped walnuts In medium~ mixer bowl, combine cheese, beer and pepper. Beat at medium, speed untit wetî blended and smooth. Stir in walnuts. Chili. Remove from refrigerator 1 hour before serving. Serve with assorted melba rounds. Refrigerate any left- avers. AL~EDT packaging them for gifts. You'll be doubly rewarded for your efforts, COOKIE MIX RECIPE 1cpAl PrpsFlour 7 caps Domino Granulated Sugar 4 tbIs. Double Acting Baking Powder 4½/ tsps. Sali 31cups Vegetable Shortening, Margarine or Butter* Yiel d: About 21 caps HALF BATCH 5 eups AUl Purpose Flour 33/ cups Domino Granulated Sugar 2 tis. Double Acting Baking Powder 21/4 tsps. Salt 11/2 caps plus 2 tbls. Vegetable Shortening, temperature. Spoon flour into measuring cup and level with side of spatuta. Put in large bowt or other utensil with at teast an 8 quart capacity, for full batch. Measure sugar, baking pow- der,, and saIt into flour. Stîr until mixture is thoroughly blended. Add margarine, butter or shortening. Use hands and work into dry in- gredients until mixture re- sembles coarse cornmeal. Put into airtight container. PEANUT BUTTER COOKIES 3 caps Cookie Mix 1cup creamy peanut butter 1 egg Combine cookie mix, peanut butter and egg. Blend well. Cover and chili. Shape dough into 1 inch bails. Place 3 inches apart on lightly greased baking sheet. With forK dipped, in ifour. flatten in crisscross pattern to 2 inch- es. Bake at 375'F. for l0Oto 12 minutes or until set but flot bard. Cool on wire racks. Yield: about 3 dozen cookies. Cooki.9e favorites are great C-,hritstmas gif*ts Yield: About 10 caps *Store in refrigerator or freezer if margarine or butter is used. If shortening is îssed store at room Toour many wonderful frids ad patrons, g -sîncere best wishes for thie ihoidaicys anld a .s Christmas g 'Thank you! " for- your patronage! tVs aur pleasure 'g ass aur sincere g1W R eW O your patronage. gHW R .W O RNPR CLOSED g 20BaeLeRdE. LD Decem ber 24th 20BgeUeRd .Bowmanville to January ist g623-3914 »rr.e» r-r.»r r-»r r.»r »x ». r » e- r»r ».-r ». .»r i'lr - r WE WOUD LIK TO TAE THI OPPORUNITYTO WIheORCSTMR AMEYMRYCRSMSad H EYBS O 97 15 Kng M E. HE Jhn &Jud îHRE AT EIA - DAEi leu ______ ~~s1MA ~41 ~jit g ~~M a the brilliance and ' g ~spiendor of Christmas g decorate your every day.g To all ... our thanks, 1:e g Cy and Elizabeth Churchley g and Staf at' gChurchley Jewellers M g39 King St. W. Bowmanvilleg j Hope anew was born for ail mankind that night in Bethlehem - may al your hopes be fulfilied this Christmas season. from BowanvlleFrics 65 King St. W.