OCR Text |
Show Lakeside Review, Wednesday, December 18, 1985 Lo4B a festive part Eggnog 4 eggs LAYTON Eggnog, in one V cup sugar form or another, is as much a misquart milk, chilled part of the holiday season as Wi be tsp. vanilla can made It tletoe and holly. V tsp. salt at home and can be used in a nutmeg wide variety of holiday dishes. Beat 3 whole eggs and one yolk It probably could even be conuntil very thick and light in color. sidered somewhat nutritious since Vk T. sugar, beating in thorAdd it Contains eggs and milk. On the Stir in milk, vanilla, and other hand, it often contains sug- oughly. salt and pour into glasses. ar and cream so calorie counters Beat remaining egg white until demight want to go light on this almost stiff, add remaining sugar licious drink. and beat until stiff. Top each Following are two recipies for glass of eggnog with a spoonful of homemade eggnog and several meringue, sprinkle with nutmeg, which use eggnog as the main inand serve immediately. gredient for holiday dishes. Carmel 1 . ir ; .. Eggnog 6 T. Eggnog cup sugar ' 2 egg yolks Vi tsp. salt 4 cups milk 2 egg whites 3 T. sugar 1 tsp. vanilla ' Vi 3 cup heavy cream, whipped Beat Vi cup sugar into egg yolks. Add salt and stir in milk. ' Cook over medium heat, stirring i constantly until mixture coats a i spoon. Cool. Beat egg whites until foamy. Gradually beat in the 3 T. sugar, beating to soft peaks. Add to custard mixture and mix thoroughly. ' Add flavorings and chill three or four hours. Pour into a punch bowl. Dot eggnog with islands of whipped cream and sprinkle with nutmeg. , . Makes 8 servings. : - 1 chilled Vi tsp. salt Place 6 T. of sugar in a skillet and heat until an amber liquid is formed. Stir often to avoid burning. Slowly add boiling water and servings. Eggnog Cream Pie m 1 de- Early in the day, or a day ahead, make the nut piecrust; preheat oven to 300. In a nine inch pie plate with hand, mix coconut, almonds, and butter. Press mixture firmly onto bottom and sides of pie plate. Bake about 20 minutes, until golden brown. envelope unflavored gelatin 8 oz. can crushed pineapple packed in juice 3 T. lime juice 1 1 In a one quart saucepan sprinkle gelatin evenly over eggnog; let or a rubber spatula, gently fold mixture and whipped cream into the egg white mixture. Vi cups eggnog cup finely chopped celery 1 'h cups cranberry juice cocktail or apple juice 1 3 oz. package raspberry fla1 Vi Cool on a wire rack. eggnog oz. can flaked coconut Eggnog Christmas Salad vored jello 1 Spoon into pie crust and refrigerate at least 3 hours. Before serving garnish with strawberries, if desired. Makes 10 servings. Eggnog Butter Cake Vi 1 Vi cup softened butter cups sugar 2 large eggs tsp. rum flavoring 1 tsp. vanilla 3 cups sifted cake flour 2Vi tsp. baking powder 1 tsp. salt cups eggnog 2 T. water 1 : Vi Candied red and green cherries Beat butter until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well. Blend in flavorings. Sift together flour, baking pow- der, and salt. Add to butter mixture alternately with eggnog and water, beating until smooth after 14 oz. jar i There are new rules about cooking a , ; . - , ferent younger and more tender and the old roasting times need an update. To thaw a frozen turkey, let it stand in its sealed plastic wrap in the refrigerator for two to four days. For a quicker thaw, immerse the turkey in the sealed bag in cool water for 12 to 48 hours, changing water frequently to hasten ..thawing. Do not thaw the turkey at "room temperature or in warm water bacteria can develop and spoil the se .;! bird-Remove - the wrapper. If the bird is still icy inside, immerse it in cool water until you can remove giblets. Reserve (them to make gravy. Rinse the turkey, drain and pat dry. .Pull off lumps of fat and discard. Release legs if theyre trussed (held with skin or wire). If you like, fold wing tips behind turkey back. Stuff turkey if desired and brush with , ..melted butter or olive oil and sprinkle lightly with salt and pepper to taste. Choose a roasting pan that allows one to two inches of space all around the " turkey. Set the turkey on a rack (a one is best for browning) in the pan. If ;Wing tips, drumsticks, or tail on very , birds extend a little beyond the .large FARMINTON Making those holiday cookies now and freezing until needed will lessen stress and increase excitement as the festivities arrive. , . . . edges of your biggest pan, shape a foil trough beneath them so drippings will flow back into the pan. If you roast your turkey breast down, take the turkey out of the oven after d about of the cooking time. Using hot pads and paper towels, tip the unstuffed bird to let hot body juices drain into the pan. To rotate the body and turn the breast up, youll need someone to hold the pan and rack steady. This method produces a more evenly browned bird. Select roasting temperature and time according to the chart. It is recommended a meat thermometer be used to check the breast temperature. Either insert a meat thermometer before you put the bird in the oven, or check occasionally with an instant-rea- d thermometer. Traditionally, the thermometer is inserted in the center of the thickest part of the breast, at 170 degrees the breast will be at juicy perfection. But if you find it difficult to decide just where the center of the breast is, try this alternative method, insert the thermometer straight down through the thickest, coldest part of the breast until it touches the bone. Or you can insert the thermometer horizontally to the bone, about halfway between the wing joint and the tip of the breastbone. With the thermometer in either of these posi one-thir- tions, a 160 degree temperature at the bone is the same doneness as 170 degrees in the center of the breast. You may also want to use a thermometer in the thigh. Insert it deep into the thigh between body and leg, almost to the thigh joint. At 180 to 185 degrees, thigh meat is done. Often the breast is done before the thigh. If this happens, remove the bird from the oven when the breast is 70 degrees in the center (or 160 degrees at the bone) so it will be; juicy and moist. While carving breast and drumsticks, continue to cook thighs, skin down, in a shallow pan in a 450 degree oven 10 to 15 minutes more. Sunset s guide to turkey roasting times What oven temperature? How long to cook? turkey, here's how long to roast it to Starting with refrigerator-temperatur- e 160 temperataure at bone under the thickest part of breast (or 170 0 in the center of the thickest part of the breast). Allow H to I pound for each serving. 1 The rate of cooking varies with the shape of the bird; even birds of identical weight can cook at different rates. Check birds under 12 pounds at least 30 minutes before you expect them to be done, larger ones at least 1 hours ahead. Then recheck about every 15 minutes. Stuffing lengthens cooking time, expect a small stuffed bird to take up to 30 minutes extra, a large one as much as 50 minutes. When the turkey is done, let it stand at least 20 minutes after taking it out of the oven. This gives the juices time to. settle back into the bird so the meat will stay moist and juicy. Get that rolling pin, try helpful pie crust hints Make, freeze cookies for easier baking i Easy Filled Cookies With the FARMINGTON here season already, its holiday time to get out the rolling pin and practice up on those special pie recipes. These crust tips and recipes might help in the mixing process. 2. Make a ball out of the bowl and divide into to balls. Then roll out one inch larger than the pan. Prick the crust. 3. When baking empty pie shell, cover bottom of unbaked shell with raw rice or beans Flaky Crust Ideas 1. cleans the bowl. Gather dough together so it shrinking. Everyday Crust Mix together: 2 pips sifted whole wheat flour and 1 teaspoon salt. Cut into flour: cup chilled shortening until fine. Then cut in: 'A cup shortening. Sprinkle in and lightly mix with fork 4 to 8 tablespoons ice Vi water. Use only enough to moisten all the flour. Bake at 400 degrees for 8 to 13 minutes. Vegetable Oil Pie Crust Sift together two time: 2 cups less 2 tablespoons sifted whole wheat flour, 2 tablespoons corn starch, 1 teaspoon salt. Add all at once: Vi cup vegetable oil and V cup cold milk. Stir lightly with a fork. Round dough into a ball. Divide. into 2 pieces. Round each piece and then flatten slightly. Roll out between waxed paper. Peel off top paper, place dough over pan, peel off paper and ease dough into pan. Bake at 425 degrees for 8 to 13 minutes. Beat until light and fluffy: 1 cup soft margarine or short- ening 2 cups brown 2 eggs SEM COMIIBENCE sugar, packed Stir in: 2 '!; 1. It cup milk teaspoon vanilla Vi 1 s 3- cups sifted whole wheat - HOLIDAY Starts When You Feel Right About SPECIAL Yourself. . . Your Appearance. . . fl Why Not Add the Finishing Touch with Beautiful Nails. -- Sift together: flour teaspoon salt teaaspoon soda :l Vi teaspoon cinnmon Stir into egg mixture and drop by teaspoon on greased baking i .sheet. Place Vi teaspoon filling on j dough, cover with another Vi tea-- J. spoon dough. Bake at 375 degrees for 2 minutes. ' Pineapple filling: Mix together 'i cup sugar, 2 tablespoons white flour, V cup well drained crushed .pineapple. Stir in 5 teaspoons I; ilemon juice, teaspoon butter Jand 6 tablespoons pineapple juice. I Cook slowly stirring constantly until thick, about 5 to 10 ! cranberry-orang- e relish Soften unflavored gelatin in the undrained pineapple and the lime juice for 5 minutes. Cook and stir over medium heat until gelatin dissolves. Cool to room temperature. Stir in the eggnog. Chill til partially set. Fold in the celery and turn into a 12x7x2 inch pan. Chill until almost firm. Heat the cranberry juice to boiling, stir in raspberry gelatin until dissolved. Chill untill partially set. Fold in relish. Carefully spoon over the eggnog mixture. Chill til firm. Cut into squares and serve on lettuce leaves. Makes 12 servings. New rules apply to art ol roasting holiday turkey . i ; turkey, reports the November issue of .Sunset Magazine. Todays birds are dif; M strawberries for garnish if sired soft peaks form. With a wire wisk 5 Combine 3 T. eggnog, 2 T. light corn syrup, and Vi tsp. rum flavoring. Gradually add 2 Vi cups sifted confectioners sugar, beating until smooth. ping Yields d. Eggnog Icing 1 stir until carmel dissolves. Remove from heat and chill. Just before serving beat egg yolks until thick and In a separate bowl beat egg whites, gradually adding the 2 T. sugar, until very stiff and smooth. Combine the chilled carmel syrup, the milk, and the evaporated milk. Fold egg whites into egg yolks and quickly stir in the milk mixture and salt. Serve at once. lemon-colore- 50-5- 1 stand one minute to soften gelatin slightly. Cook over medium heat until gelatin is completely dissolved. Stir in rum flavoring and ground allspice and chill until mixture mounds when dropped from a spoon, about 20 minutes, stirring occasionally. In a large bowl with mixer at high speed, beat egg whites and salt until soft peaks form. Gradually beat in the sugar until sugar is dissolved and whiles stand in stiff peaks. In a small bowl, with same beater and mixer at medium speed beat whipping cream until 6-- . separated T. granulated sugar cups cold evaporated milk, 2 taste r granulated sugar cups boiling water 3 eggs, Brandy or rum flavoring to ' ; Vi 1 Vi ( each addition. Turn onto greased and floured 10 inch tube pan. Bake at 350 for minutes or until cake tests 5 done with a pick. Cool in the pan for 15 minutes. Remove from pan and cool, right side up, on a rack. Decorate with red and green candied cherries after frosting. cup sliced blanched almonds, finely chopped 3 T. butter or margarine, softened 2 envelopes unflavored gelatin Vi cups dairy eggnog Vi tsp. rum extract Vi tsp. ground allspice 4 egg whites at room temperature V2 tsp. salt Vi cup sugar cup heavy cream for whipVi LYNDIA GRAHAM Review correspondent Vi 1 FROM... California Trained and Deemed Nall Technician .CALIFORNIA 10-1- 4-- dengn 74 West 500 South 298-383- 0 ,tw.J 1 min-Jyte- s. Cool before filling cookies. I, Raisin Filling: Vi cup cut up raisins or dates, cup sugar, Vi up water, 2 tablespoons lemon juice. Simmer slowly and stir constantly for 10 minutes. Cool. ' HOUSE HUNTING? 23 E. GENTILE OPEN! Classified Ads help you find just what you're looking for. Let V 546-60G- 0 MON-SA- T ( |