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oranges, Buche de Noel, chilled suggests a menu and an at­ mosphere that can be creat­ ed during the holiday season. A small family gathering or a few intimate friends, along with a light menu, a blazing fireplace or candles and soft music, makes a per­ fect Christmas Eve. A quiet evening is a refreshing con­ trast to the overindulgence that follows. An important aspect of this evening is to make sure all the dishes are either pre­ pared in advance or can be made simply and quickly so the host or hostess can enjoy the guests. The menu might include oyster stew, quiche, crudites with green mayonnaise, Venetian cider and hot cranberry tea. A recipe for oyster stew, one of the easiest to prepare and a perfect soup for winter, follows. Spread a quilt on the floor and roll out the food. Another tradition-breaker is a midnight picnic de­ signed for New Year's Eve. For a change, you can spend this New Year's with a few close friends. Stay away from the crowded, over­ priced public partying places. Do something unusual and special by creating an ex­ travagant atmosphere with an extravagant menu. Imag­ ine an elegant, fantastic, black-and-white adventure -- complete with penguins in their formal tuxedos, black- and-white balloons and black-and-white food. The suggested menu is a cold seafood buffet consist­ ing of oysters on the half- shell, lobster mousse, cavi- ar-stuffed eggs .scallop cev- iche and chilled white vege­ tables with crab mayonnaise. Complete the meal with poached pears to make a low-calorie gourmet feast And, of course, don't forget the champagne. All of the food can be pre­ pared the day before and kept in the refrigerator, so no one will have to spend much time in the kitchen. A recipe for lobster mousse follows. ish j| Comb OYSTER STEW 1 qt. shelled oysters with their liquid, or four 8-oz. cans of small oysters U& cups milk Vfe cup whipping cream y« cup butter Vfc tsp. white pepper Salt to taste Minced parsley (garn­ ish) CombfttVtyltfervVhd th^fr Join McHenry Savings 1981 Christmas Club! We'll Give You a Christmas Tree Ornament Free! Now's the time to get ready for next Christmas and all its expenses. Join pur 1981 Christmas Club now to be sure of having sufficient funds. You'll be earning 5'/?% interest AND you'll receive as a gift one of our handsome sculptured tree ornaments. Our sup­ plies are limited, so come in while our selection is complete. With all this going for you at McHENRY SAVINGS, why go anywhere else? McHenry Savings V A M D l O A N A S S O C I A T I O N 1209 North Green Street. McHenry 815 385-3000 ^0520 Mam Street Richmond 815 678 2061 10402 North Vine Street (Huntley Centpr on Route 4 7| Huntley 312 669 i i'i'i SAVIRS HOURS: *:00 a.m. to 4:30 pm Monday Tuotday ond Thuftdoy »:00 a m to 1.00 p m Friday t 00 o m to 1:00 p m. Saturday McHanry OMic* Driva-ln Window* opan Wadnatday * 00 a.m. to 1 00 p m Cloiad Wodnatday in Richmond and Huntlay. Depotiinvoipd lo S100 000 b» »l>e F•.•dual & 1 oo" lino row < < <-'( fcJ-letirjhhple, tf'fje/try jtiofje { " j ' T 1 ? • • WINTER PICNICS Break with tradition PAGE 7 - PLAINDEALER - WEDNESDAY. NOVEMBER M. 1M0 There is no reason to be traditional and enjoy picnics only in the summer. After all, picnics don't have to take place outdoors. The original meaning of the word picnic, from the French piquenique, was "a fashionable social entertain­ ment in which every party present contributes a share of the provisions." Why not have an untradi- tional picnic at the most traditional time of the year? "The Complete Book of Picnics" from Ortho Books liquid, milk, cream, butter and pepper in top of a double boiler set over, but not touching, the boiling water. Stew is ready to serve when milk is hot, butter has melted and oysters float. Taste and add salt, if neces­ sary. Garnish with a sprink­ ling of parsley. Serves four. Note: If using large Pacif­ ic oysters, cut them into bite-sized pieces befor" cooking. LOBSTER MOUSSE 2 tbsps. unflavored gelatin Vt cup cold water lVi cups mayonnaise Mi cup f reshly squeesed lemon juice 1% cup minced celery Vh minced onion 2Vfe to 3 cups cooked lobster meat (fresh, frozen or canned) % cup whipping cream, s t i f f ly whipped Salt, pepper and papri­ ka to taste Ripe olives (garnish) Lobster shell for deco­ ration (if available) Soak gelatin in cold water to soften, then dissolve in small pan over simmering water. Stir gelatin into the mixing bowl, blend in lemon juice and set aside. Blend celery and onion with the minced lobster meat in a food processor with steel knife until smooth, or mince together very fine­ ly with a sharp knife. Add to the mayonnaise mixture Fold in whipped cream and add salt, pepper and paprika to taste. Pour mousse into rinsed two-quart mold and chill well. To serve, unmold the mousse on a tray and de­ corate with a lobster shell, if one is available. Garnish the mousse with whole ripe ol­ ives. Serves 12. "The Complete Book of Picnics" may be purchased at home centers, garden cen­ ters or wherever the com­ plete line of Ortho products is sold. fMMXMRM / have often thought, says Sir Roger, it hap/tens very well thai Christmas should fail out in the Middle of Winter. --Joseph Addison