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Menu delight for holiday appetites SUPPLEMENT TO McHENRY PLA1NDEALER - PAGE 8 - FRIDAY, NOVEMBER 4, 1177 6 pounds fully cooked * It takes pnore than a fine recipe to create a unique holiday menu; it takes strategy. Each course should complement the others; and stand on its own, as well. For a taste of culinary suc­ cess, try this complete holi­ day dinner menu. To stir up hearty appetites, start by stirring up some real Italian Egg Nog. For each tall glass, combine one cup milk with one egg. Beat or shake vigorously. Add one ounce Liquore Galliano. Pour into brandy snifter and chill in re­ frigerator. Garnish With chocolate curls or chopped nuts before serving. Then ... on with the flavor show. Begin with a hearty Consomme Galliano: CONSOMME GALLIANO 14 can* beef broth m caps tomato juice 154 tablespoons lemon juice salt and pepper to taste lk eup Liquore Galliano Bring broth, juices, salt and pepper to boiling in large saucepan. Stir in Galliano and simmer for about three minutes. Serve piping hot. And now . . . the main course. Add color and sophistication to the holiday baked ham by dressing it up with a liquored apricot glaze: APRICOT GLAZE I jar (12 on.) apricot 1 tablespoon lfaUe juice 1 teaspoon whgle doves Vfc cup Liquore Galliano (and I should know.) YAL and OLIVETTI electric portable typewriters aricadfrom'19950 <cN[ccHe.n%y OFFICE SUPPLY PHONE 385-5890 fO* REE DELIVERY 1260 N. GREEN ST., McHENRY To prepare glaze, heat pre­ serves, lime juice; cloves and Galliano in small saucepan. Place ham on rack in shallow roasting pan. Bake at 325° for about 30 minutes. Remove from oven; re­ move any rind and smooth fat. Score in diamond pat­ tern, if desired. Return to oven. Bake 1 Vi hours longer, basting or brushing fre­ quently with apricot glaze. Luscious! Just when your guests say they're ready to burst at the seams, give their appetites a second wind with a colorful Classic Macedoine of Fruit: CLASSIC MACEDOINE ; OF FRUIT ripe pineapple, cut in spears 1 grapefruit, sectioned 2 oranges, sectioned 1 red apple, unpeded and sliced I pear, unpeded and sliced , ' V.,/; black and white grapes 5 ounces Uqvore Galliano Vi eup red currant jelly 1 tablespoon orange Juice Combine all fruits in large, shallow bowl. Stir in x/i cup Galliano. Chill four hours or overnight. Drain, reserving liquid for sauces and com­ potes. In saucepan, melt jelly. Stir in orange juice and Vb cup Galliano. Brush mixture Ihickly onto fruit. (Note: red grapes, persimmons, pome­ granates, tangerines and kumquats may be substi­ tuted.) Finally, enjoy a relaxing after-feast toast with a tasty Galliano & Soda. Pour I Vi ounces Liquore Galliano over ice in "highball" glass. Fill to top with Canada Dry Club Soda. Drop in wedge of lime, stir and serve. Chew-sy babies love 9em! TASTING ALMOST AS GOOD AS Christmas turkey are these safe, durable teethers and rattles, that make the 2?y«_ » . fp?m birth to 18 mouths. Made by f isher-Pnce Toys for a whole new generation of Santa Glaus believers. •••for Christmas • Pfaltzgraffe Dishes • Electric Fry Pans • Electric Clocks • Ceramic Hanging Pots • Chicago Cutlery Knifes • Mix Masters • Drip Coffee Makers • Maleck Wooden Ware • Figurines • Toasters a small deposit will hold your selection HI Christmas VYCITAL'S J* 1228 N. Green St. McHenry r*# LAY A BEARCAT! . . . G I V E S O M E O N E T H E A C T I O N I N T O W N . -COUPON-' MKM WITH THIS COUPON listen on ihiit ctiwntls. IN. . WCAMFFT . JSMflC . UTIUHTT WSMBS • MMWf em KfNUi 8 Crystals *• •8WT. £ _ WITH Alt NEW Bearcat IE .WtflW.VA'»WWAVMV.*W.VW> » » • * ' **"*"> 2604 N. Chapel Hill Rd McHenry. II fjMT] Open Monday Thru Friday 8-6 815-385-4224 I Saturday 8-5. Closed Sum