2 - Supplement to the North Shore News - December 24, 1980 CORNISH HENS WITH CHESTNUT STUFFING 1 cup finely chopped onion 1 cup finely chopped celery ‘4 cup butter or margarine 2 tsp. ground sage 1 16-02. loaf Italian bread, cut in ‘4-inch squares and dried (10 cups) 8 oz. fresh chestnuts, cooked, peeled, & coarsely chopped, or 16-02. jar cooked and peeled chestnuts, drained & chopped “ cup chopped walnuts 1 13%-oz. can chicken broth “ cup dry vermouth 10 Cornish game hens In skillet cook onion and celery in butter or margarine till tender but not brown. Stir in sage, | teaspoon salt, and % teaspoon pepper. In large bowl combine bread cubes, chestnuts, and walnuts; stir in vegetable mixture. Add broth and vermouth, tossing to moisten evenly. Spoon stuffing into hens; place breast-side-up on rack in roasting pan and cover loosely. Roast in a 375° oven for 30 minutes; uncover and bake ! hour longer or tll done. If desired, baste occasionally with melted butter or margarine. Makes 10 ser- vings. CHESTNUT BREAD STUFFING 1 cup butter or margarine 1 cup minced onion 1 tbsp. poultry seasoning 1% tsp. salt % tsp. pepper “sy cup chopped parsley ¥% cup chopped celery leaves 2 quarts soft stale-bread crumbs or cubes 1 Ib. Italian chestnuts, cooked, shelled and chopped 2 eggs, beaten (optional) ca Melt butter in large skillet. Add all except last 3 ingredients. Cook 5 minutes. Combine with remaining ingredients. makes about 10 cups. Note: Any stuffing left after filling turkey can be baked in a casserole. CHICKEN-LIVER PATE 2 Ibs. chicken livers SERVICE mir INTEGRITY Cy il HARRISON GALLERIES Staff and Management of our three gallenes Wish You SEASON'S GREETINGS 667 Howe Street, 683-0014, 681-2817 2932 Granville Street, 732-5217, 732-0911 2022 Park Royal, South Mail, Upper Level, West Vanc | Seite NORTH VANCOUVER OFFICE eviy Christmas Mi. ( i : wl Wh | i \ A PROSPEROUS NEW YEAR TO ALL OUR MANY CUSTOMERS & FRIENDS an Fine Art Dealer ouver, 926-2615 en Realty Ltd. Where Roa Estate 6 Sertous Business 139 WEST 16th ST - Bul « Pleasure 988-1175 Pa chuck Butter or margarine 2 eggs, hard-cooked 1 envelope (13/8 oz.) onion-soup mix 1 package (3 oz.) cream cheese, softened ‘A cup finely chopped parsley Pimiento strips Assortment of crisp crackers Saute livers in 2 tablespoons butter in skillet 5 minutes, or until lightly browned. Force through food chopper with the eggs. Mix with % cup softened butter, the soup mix and cheese until well blended. Chill 2 hours, or until firm. Shape in a log on serving plate and = garnish with parsley and pimiento stmps. Serve with crackers. makes about 6 cups pate. CHRISTMAS BAKED HAM 1 ready-to-eat ham, about 13 Ibs. 1 cup dark corn syrup 1 tsp. grated orange rind 1'4 tsp. dry mustard Maraschino-cherry halves Whole cloves Parsley Trim ham, then set, fat- side up, on rack in roasting pan. Heat in 325° oven about 1 hour and 15 minutes. Meanwhile, mix together corm syrup, orange rind and mustard. Remove ham from oven, score, making cuts about 1/8" deep and’ about 1'%" apart across fat surface of ham. Brush ham with some of the syrup mixture Bake about 45 minutes, basting frequently, until ham is well glazed and heated thoroughly Remove oven, push whole cloves through centers of cherry halves and insert one cherry half in center of each square marked on ham Baste once more and heat in minutes from oven 10 Put on platter and garnish with parsley Makes 2S generous servings RICH SWEFT-POTATO AND NUT CASSEROLE }' a Cups sugar 2 (bsp cornstarch l'a tsp salt «tsp cach cinnamon and nutmeg ‘a tsp ground «loves anid lauehter Tere “Tibet 1598 Lonsdale holiday season filled to the bran tout love veood Cheer Chentshed frtenils canicl foarnitly: Comllortlrrienttl Maoty nts season Poet Choe: Ix ipprtest pel! Thank yoo for your patronag< JEWELLERS <1’ TRIAT MEEPS NCR RE VAR Clive pe Tic MING, ANE? TAL RING, (optional) 4'4 cups mashed cooked sweet potatoes (about 2'4 Ibs. fresh sweet potatoes) 1 cup dark corn syrup Margarine 6 eggs, slightly beaten ¥% cup chopped almonds ‘4 cup shivered almonds Garnish In heavy saucepan, stir together sugar, cornstarch, salt and spices. Stir in potatoes, corn syrup and \% cup margarine. Bring to boil over medium heat, stirring, 3 minutes or until shghtly thickened. Remove from heat and gradually stir into - eggs. Spoon into 2 greased 1'1 quart casseroles, arranging 3 layers of sweet-potato mixture in each dish with dots of s Cup marganne and the chopped almonds between tayers Toss shvered nuts with | teaspoon melted margarine and sprinkle on casseroles Bake. uncovered, in 350° oven 30 minutes Prick casseroles with fork to das tnbute marganne Continue baking. pricking OK casionally with = fork WwW minutes or until set ain center Vf desired = garnish with chopped maraschino cherries and additional stevered almonds Makes 16 SCEVINGS Note: Mixture can alsa be baked in one greased I1'7" x “a ow 8'4" baking dish Recipe can be halved Merry Christmas Best wishes for a Peace anad 988-4717 CRANBERR Y-ORANGE RELISH 1 ib. (4 cups) fresh cranbermies 2 unpeeled oranges. quartered and seeded 2 cups finely chopped walnuts 1 cup sugar ‘4 cup light corn syrup Force cranbernes and oranges through food chopper, using medium blade. Sur in walnuts, sugar and hght corn syrup. Chill several hours before serving. Makes 4 cups. MINCEMEAT-PECAN TARTS — package (9 ounces) condensed mincemeal » cup lhght or dark corm syrup «+ cup marganne « cup dry sherry JS eggs. shghtly beaten 1 Cup coarsely chopped pecans 4 unbaked 4° tart shells Vanilla ice cream (optional! break block of mincemeat in small pieces Add syrup. marganne and sherry Cook In small saucepan corm stirring, unal mixture comes to boil Gradually str into cggs. add pecans and pour into tart shells (if desired set shells on cookie sheet for case of handhng)