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14 The Canadian Statesman, Bowmanville, September 25,1985 Section Two Leftover Cranberry Sauce leads new life Quick breads and muffins owe extra of cranberry sauce. Tangy cranberry sauce is as much a part of our Thanksgiving feast as roast turkey, stuffing and spicy pumpkin pic. But, this traditional favorite can enhance savory foods or add sparkle to desserts anytime. Cranberry sauce is more versatile versatile than the annual turkey dinner would imply. Leftover amounts can be quickly transformed transformed into flavorful breads, muffins, biscuits and other goodies. Plan afternoon tea for a crisp autumn day. Put the kettle on while friends catch up on news and sample homemade baking. Cranberry Nut Bread and Cranberry Muffins are no-fail treats -- perfect for casual get- togethers. These popular quick breads owe extra moistness and flavor to a touch of cranberry sauce. Cranberry Tea Biscuits arc wonderful served warm with preserves. A delicious combination combination of jellied cranberry sauce, sour cream and grated cheddar cheese make these light biscuits the perfect addition to tea-time. For special desserts, spread a crimson topping on cheesecake with cranberry leftovers. Or, dress-up an ice cream dessert with warm brand icd cranberry' sauce. For this easy idea, heat 1 cup (250 mL) whole berry cranberry sauce with 1 tablespoon tablespoon (15 niL) brandy or 1 teaspoon teaspoon (5 mL) brandy extract. For more colorful food and drink recipes, write to: Cranberry Cranberry Recipes, 170 Attwcll Drive, Dept. PR5, Rcxdale, Ontario M9VV 5Z5 Cranberry Nut Bread 2 cups (500 mL) all-purpose flour cup (125 mL) sugar tsp (10 mL) baking powder tsp (2 mL) baking soda tsp (2 mL) salt tsp (2 mL) cinnamon cup (125 mL) chopped walnuts egg tbsp (25 mL) vegetable oil can (14 oz/398 mL) Ocean Spray Whole Berry Cranberry Sauce Mix flour, sugar, baking powder, powder, baking soda, salt and cin- moist ness andflavor to a touch namon. Stir in walnuts. In large mixing bowl, beat egg, oil and cranberry sauce. Add dry ingredients. ingredients. Stir until just blended. Pour into 9 x 5 x 3-inch (2 L) loaf pan. Bake at 350°F (180°C) 45 minutes. Makes 1 loaf. Cranberry Muffins 1 cup (250 mL) all-purpose flour 1 cup (250 mL) whole wheat flour Vi cup (125 mL) sugar 1 tbsp (15 mL) baking powder Vi tsp (2 mL) salt 1 egg 'A cup (50 mL) vegetable oil 'Æ cup (125 mL) milk 1 tsp (5 mL) vanilla 1 cup (250 mL) Ocean Spray Whole Berry Cranberry Sauce Mix all-purpose flour, whole wheat flour, sugar, baking powder powder and salt. In large mixing bowl, beat egg, oil, milk, vanilla and cranberry sauce. Add dry ingredients. Stir until just blended. Spoon into greased or paper lined muffin cups. Bake at 375°F (190°C) 20 minutes. Makes 12 muffins. Cranberry Tea Biscuits 2-Vi cups (625 mL) all-purpose flour 1 tbsp (15 mL) baking powder 'A tsp (1 mL) baking soda '/: tsp (2 mL) salt 4 tbsp (50 mL) shortening 1 egg 1 cup (250 mL) Ocean Spray Jellied Cranberry Sauce 'A cup (50 mL) sour cream Vi cup (125 mL) grated chcddarcheese Mix flour, baking powder, baking soda and salt in large bowl. Cut in shortening with pastry blender or two knives. In second bowl, beat together egg, cranberry sauce and sour cream. Add to dry ingredients and toss with fork to combine. Gather dough into ball and knead on floured board 20 times. Roll out to 3 4-inch (2 cm) thickness and cut into rounds. Sprinkle with grated cheese. Bake at 400°F (200°C) 15 to 20 minutes. Makes 12 2-inch (5 cm) biscuits. BUSINESS DIRECTORY ACCOUNTANCY WILLIAM C. HALL B. Comm. Chartered Accountant 35 King St. W., Newcastle Phone 987-4240 JOHN MANUEL, C.G.A. 118 King St. East, Suite 2 Bowmanville Phone 623-6555 WINTERS, SUTHERLAND & MOASE Chartered Accountants 23 Silver St., Bowmanville Phone 623-9461 135 Simcoe St. N., Oshawa Phone 579-5659 CHIROPRACTIC G. EDWIN MANN, D.C. Chiropractor Corner of Elgin and Horsey Streets By Appointment -- 623-5509 Member ol Canadian and Ontario Chiropractic Associations JOHN W. HAWRYLAK, D.C., F.C.C.R. Doctor of Chiropractic Certified Roentgenologist Nutritional Counselling 168 Church St. Bowmanville Phone 623-4004 LEONARD JAY, B.Sc.,D.C. LAURENCE A. GREY Doctor of Chiropractic Doctor of Chiropractic 96 Queen Street 306 King St. West Bowmanville Oshawa L1J2J9 Phone 623-9297 Phone 433-1500 JOHANNES L. BAARBE B.P.E., B.Sc., D.C. Doctor of Chiropractic 29 King SL W. Newcastle Phono 987-4600 LAW MERV KELLY Law Office Bowmanvlllo Phono 623-4444 COMPUTERS ANDY BATELAAN, B.A. Consultanl Programmer Software Dovolopmont MnploGrovoRd.N. Bowmanvlllo Phono 623-2375 NATUROPATHIC MEDICINE LAURENCE A. GREY, N.D, Doctor of Nnluropnthy Nutrition, homoopnlhlc, and botanical modlclno; Colonic thornpy & ncupunr.luro 50 Richmond SI. E„ Sullo 2 McLaughlin Squnro Oslmwa, U G 707 Phono 433-1500 "The Food Terminal" "KEEP YOUR FOOD COSTS DOWN -- SHOP BY THE BOX" (50 e BOX DEPOSIT) FROM ONT. CANADA PACKERS & C.D.M. MEAT PLANTS CUT FROM CANADA GRADE "A" BEEF or ROASTS ROUND, SIRLOIN, T-BONE, PORTERHOUSE (IN LIMITED QUANTITIES) vu i mum umnaua varu STEAKS ONE PRICE PRODUCT OF ONTARIO ee m ■■ CDPCU CANADA GRADE A never frozen ROASTING CHICKENS 2-4 LBS. AVG. :X i 3 BIRD LIMIT FRESH-NEVER FROZEN CHICKEN LEGS >,2.18/99' BACKS ATTACHED 5-LB. LIMIT LB. FROM ONTARIO PACKERS CUT FROM CANADA GRADE "A" BEEF SHOULDER & BLADE STEAKS w kg r PRODUCT OF NEW ZEALAND CELLO WRAPPED FROZEN SQUARE CUT A gA GENUINE SPRING AA 7 1R LAMB SHOULDER W i ■■ I ■ W 3-4 LB. AVERAGE I 2 LIMIT I LB.WW NEVER FROZEN cCp PRODUCT OF ONTARIO FRESH ® S LOIN OF PORK kg 3.73 NO CENTRE CHOPS REMOVED LB. 1.69 FROM ONTARIO PACKERS '£?/ FRESH • NEVER FROZEN LB. 5 LB. LIMIT 1.69 FROM ONTARIO PACKERS FRESH NEVER FROZEN o 77 ~N VEAL O.10 SHOULDER LB. 1.69 BURNS' "PRIDE OF CANADA" 500 g TRAY PAC PURE PORK OR BREAKFAST 4 AA SAUSAGE 1.69 KRAFT CHEEZ WHIZ 2 LIMIT 500 g JAR McCOItMICK ASST. COUNTRY HARVEST CRACKERS 350 g ÛÛC BONUS BOX 35 2.69 NOW AVAILABLE! CASE OF 24 280 mL TINS! Classic The Original Taste PLEASE 5-CASE LIMIT! PEEK FREANS BISCUITS v.#v I >-- ( \ SHOUTCAKl-y K-vtui- 400 g BAG • SHORTCAKE • DIGESTIVE • ARROWROOT • CHOCOLATE CHIP FRUIT SHORTCAKE •HOME ASSORTMENT I* NICE 6 LIMIT E.D. SMITH JAM OR JELLY 250 mL JARS JAMS •RASPBERRY •STRAWBERRY •BLUEBERRY 'DAMSON PLUM ~i -PINEAPPLE •LEMON SPREAD JELLYS SN: «APPLE Ænfejo-iv «CINNAMON APPLE •RED CURRANT •APPLE & GRAPE 6 LIMIT 25% BONUS MOTHER PARKERS INSTANT COFFEE 250 g JAR COFFEE-MATE 500 g JAR 2.39 2 LIMIT NABISCO SHREDDIES CEREAL LARGE 675g BOX 1 is mm wz ■ i mm A'.W. ... CANADA @ PACKERS MAPLE LEAF BRAND CENTRE SLICED RINDLESS SIDE BACON 500 g (17.6 OZ.) VAC PAC ~ 1.99 3 PKG. LIMIT MAPLE LEAF ALL BEEF OR /feX 450 g VAC PAC REGULAR ran ira» WIENERS - 1.49 CANADA® PACKERS MAPLE LEAF BRAND Çgg 2-3 LB, AVG. VAC PAC O 4ÏASWEET PICKLED 1 »A j^QCOTTAGE ROLLS I fÿf kg CANADA PACKERS MAPLE LEAF BRAND 2-3 LB. VAC PAC kfl A 7A CORNED BEEF 1 AA I,w BRISKET IJj yv', MAPLE LEAF BRAND CUSTOM SLICEDAT DELI COUNTER X39mm®1.99 COOKED *x Cm «zar r STOKELY VAN CAMP'S 14 FL. OZ. 398 mL TIN ^ WITH PORK, BROWN SUGAR, IN TOMATO SAUCE A A , BEANS M Am I 6 LIMIT I Av QUICK OR ONE MINUTE "" QUAKER OATS I 6 LIMIT I ' 900 g BAG W 99* LAURA SECORD MINI DESSERTS I 4 LIMIT| v/au\(L sJteout WVlHLA rOUHTH rnDtWfC «.wml 4x142 g 568 g PKG. 1.69 SEA-GLO FROZEN HERRING H OR % MACKEREL )* SUPERMAN FROZEN CANADA FANCY ■ FRENCH FRIES S I 3 LIMIT ! 1 kg BAG *•- MAZOLA k CORN OIL 1 LBOTTLE 2 LIMIT 199 PRICES EFFECTIVE TO SAT., SEPT. 28/85 D0GF00D PET FOOD CATFOOD OR LARGE 666g, TIN LARGE 650 a TIN ASSORTED VARIETIES -- MIX OR MATCHI 69