EARLY CHRISTMAS BAKING

Fudge for chocol

I SEEM to have inspired a few people to get started on
Christmas preparations. Hope it doesn’t discourage anyone
when I tell them that all 120 of my meatballs have vanished.
1 should have taken my own advice and labelled them ‘‘soup

bones’’. Oh, well.

So what’s next? Here’s a recipe
that you’d better find a_ really
hideous label with which to tag it
for freezer storage.

Almost every family has at least
one chocolate freak and this is the
richest, creamiest fudge you'll ever

taste.

by Barbara
McCreadie
CEE

It dates back to when B.C.
Hydro was called B.C. Electric and
they had a test kitchen. From time
to time they’a present public cook-
ing demonstrations, distributing
recipe folders.

Creamy Chocolate Fudge
4% cups sugar
1 15-0z. tin evaporated milk
¥2 cup butter or margarine
1 12-0z. milk chocolate bar
12 oz. package semi-sweet choco-
late bits
17-0z. jar marshmallow creme
2 l-oz. squares unsweetened
chocolate,
shaved
1 teaspoon vanilla
1 cup chopped nuts (walnuts are
best)

Blend sugar, milk, butter or
margarine. Cook over medium-low
heat, stirring until mixture has
boiled gently 5 minutes.

Break chocolate bar in iarge

mixing bowl, add chocolate bits, .

marshmallow creme and
unsweetened chocolate. Add cook-
ed mixture, blending well, then
vanilla and nuts. Beat until créamy
and well blended. Pour into a but-
tered 9°'x 14'’ pan. Cool. Wrap,
label and freeze.

This makes an excellent hostess
gift. Try picking up a few inexpen-
sive candy dishes at the next $1.49
day and fill them with a half-dozen
or so squares of fudge.

Students
Counter
Attack

THE ANNUAL general meeting
of the North Shore Safety Council
will hear from Sutherland Second-
ary School students, involved in
the Counter .ittack project.

The nocs-nour meeting takes
places Thursday, Nov. 20 at Can
yon Gardens,

It’s a ‘‘no-host luncheon’’ which
costs $8.50.

The speakers will talk at 1 p.m.
after the luncheon.

You might include the recipe
because once a chocolate freak has

tried this it’s apt to become an ad-
diction.

es
Watch for bags of frozen
chicken wings on sale. These can
be thawed, cooked and re-frozen
and are very popular at parties.
The wings should be split into

three pieces. The two meaty parts
are used for the appetizers and the
tips boiled-up for stock (or filed in
the round file, which is what
usually happens).

For the best flavor, marinate the
wing parts several! hours in
whichever sauce you choose. Try

37 ~ Wednesday, November 19, 1986 ~ North Shore News

ate freaks

not to overcook these if you are
freezing them.

Reheating will dry out over-
cooked wings.

Each of these recipes makes
enough sauce for approximately
See Wing
Page 28

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