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• W r f C X . < • * - • r f •Lig,'. .:••.•* ,v «•€(.. v*MtiJ5fc PLAlNPEAi BB - vt :••»•» * . j • <.»». »•. i J* IER2.1979 66 98 SIZES 16V2-24V2 • Beautifully Tailored *• Storm Coat Styling \ • Notched Lapels • 100% Polyester Cloth •Fully Lined with Fake Fur DON'T MISS THIS GREAT VALUE Riverside Retail Outlet ; 1402 N. Riverside Dr. MeHenry, III. 385-5900 Eat, drink and stay merry with light meal Christmas dinner doings usu­ ally spell over-doing, so unless last year's New. Year's Resolu­ tion included daily jogging-- and was followed--few of us can afford to overeat. Keeping Christmas dinner light, then, will help everyone enjoy with no regrets. While this menu might not be traditional holiday fare, satis­ fied but un-stuffed stomachs will be pleased with this new ap­ proach to the holiday meal. Complete holiday menu ̂ for eight Start with a light before-din- ner drink--"Italian Kir." Com­ bine 6 oz. chilled Folonari Soave and V* oz. Liquoie Gal­ liano in a wine glass or tumbler. Add ice cubes and serve. , An appetizer--"Proscuitto E Melone." Sprinkle 24 small melon balls (cantaloupe or honeydew) with 2 tablespoons Liquore Galliano and a little coarsely ground black pepper and chill. To serve, wrap chilled melon balls with Vi slice prosciutto, sliced very thin, and skewer on cocktail picks. Makes 24. 4 ' \ Bearcat III ( ( ( ( < " • < . M I D I ) ) ) ) ) ) ) rad i comg 2604 N. Chapel Hill Rd., MeHenry III. 815-385-4224 -- ALSO -- SPECIALS ON BEARCAT 250 BEARCAT 220 BEARCAT 210 POCKET SCANNERS FREE WITH THIS COUPON S CRYSTALS , ' With Mm rut:̂ BEARCAT III Monday thru Friday 8-6 Saturday 8-5 Closed Sunday VISA' Just as the main course ar­ rives, treat guests to a glass of light, refreshing wine to be en­ joyed with the dinner. An excel­ lent choice is Folonari Soave, served well chilled. Or, as an accepted departure from tradition, a red-wine, such as Folonari Valpolicella or Bar- dolino, are sure to please guest's Both varieties are light, sprightly red wines with distinc­ tive, pleasant aftertastes. For an exotic entree, try "PoHpDorato." _ Split, bone and pound thin 8 whole chicken breasts. Spread each half chicken breast with about % tablespoons herbed Boursin cheese, (equals 2 pack­ ages, 5 oz. each), and top with half slice prosciutto. Roll envelope fashion and fold in sides. Press edges to­ gether and secure with tooth picks. Dredge the breasts lightly in flour seasoned with salt and pepper. Heat 4 tablespoons butter in a very large skillet. Add prepared chicken breasts to skillet and brown lightly on all sides, add­ ing more butter to pan if needed. When brown, add 2 cups chicken broth and 1 cup Liquore Galliano to skillet. Cover and simmer 30 minutes until chick­ en is tender. In another large pan heat V2 cup Liquore Galliano and 2 cups coarsely chopped parsley and cook an additional S minutes. Pour mushroom mixture over chicken breasts and continue to cook S more minutes. Remove from heat. Serves 8. (If your skillet is not large enough, split recipe in half and cook 2 equal portions, separately.) Serve this tasty entree with a green salad and this dressing-- Blend together all of the follow­ ing: Vi cup each of Liquore Galliano, red wine vinegar, olive oil, salad oil, 1 teaspoon salt, V* teaspoon dry mustard, Vi teaspoon paprika, dash of freshly ground pepper. Chill and blend again before serving. Makes lineups. For dessert--"Mocha Mousse AllaDoria." Place 6 oz. semi-sweet choc­ olate pieces and 'A cup hot, strong coffee in a blender and whirl until smooth. Add V* cup Sambuca di Gal­ liano and 4 egg yolks and blend well. Beat 4 eggs whites until foamy. Add Vi teaspoon va­ nilla and beat until soft peaks form. Add 2 tablespoons sugar and beat until stiff. Gently fold in chocolate mix­ ture, then V2 cup heavy cream,. whipped. Chill several hours. Serves 8. End the meal with a satisfying --"Golden Cream Coffee." Whip Vi pint (1 cup) heavy cream to form soft peaks. Stir in '/» cup Liquore Galliano and continue whipping until cream is sufficiently stiff; but do not over­ work. Float heaping spoonful in cup of hot black coffee. FEAST WITH FLAVOR OF DAYS PAST How about a good, old- fashioned Christmas this year? Concoct a feast straight out of Dickens, and watch the expres­ sions of joy on your loved ones' faces, the lights sparkling in their eyes. Cook up a goose or a turkey with ail the fixings, and finish up with that olde English favor­ ite, a plum pudding. You can find special plum pudding molds in shops spe­ cializing in gourmet cookware. Don't wait for the last minute to begin preparing it, because your plum pudding will need time to age, so its flavors can in­ tensify and combine