Bake in 375° oven 25 to 30
minutes, or until tops spring
back when pressed lightly
with finger. Cool if desired,
top with vanilla ice cream.

TURKEY TIPS

Here are some timely tps
to help keep confusion in the

NORTHPARK MEN‘S HAIR

To our Customers and frends and those who have
not visited our fine North Shore men's hair shop.
we wish to extend our warmest wishes for the
festive season

Park Royal North

Bar ade sesnge VV oe Dn att

Mall

kitchen to a minimum as you
prepare your turkey:

® Start the turkey thawing at:

least two to three days
ahead. Thaw the bird in the
refrigerator in the original
wrap. (If you forget to start
the turkey early, you can
speed up defrosting by
placing the wrapped turkey
in a large container of cold
water. Change the water

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Stereo Draw!

frequently and allow any-

where from six to eight hours
for thawing.)

* Set a time for dinner so
you'll know when to start the
turkey. Stay flexible to give
20 or 30 minutes eithér way.
¢ When roasting the bird,
use a meat thermometer so
you'll know what's going on
inside the bird. A reliable
roasting chart is a good

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guide, too.

* About 30 minutes before
dinner, remove the turkey
from the oven, cover it with
foil and let it stand for about
15 minutes. This makes for
easier carving.

BRANDIED CHOCOLATE

1 tablespoon cornstarch
2 inches stick cinnamon
2'4 cups packed brown

sugar

1 square (1 ounce)
unsweetened chocolate,
cut up

} beaten egg yolk

“% cup brandy

Combine / cup cold
water, the cornstarch, and
cinnamon. Cook and str tll

bubbly. Add milk, sugar,
and chocolate; stir till
chocolate melts. Remove

cinnamon. Beat with rotary

beater to blend chocolate. ,

3 - Supplement to the North Shore News - December 24, 1980

Combine yolk and brandy:
sur about Aalf of hot mixture

into yolk. Return al] t&
saucepan, cook and stir over

low heat | to 2 minutes.

Do not boil. Pour into
mugs; garnish with = cin-
pamon sticks, if desired.
Makes 6 servings.

POUSSE-CAFE

FRUIT COMPOTE
1 cup orange blossom honey
or any flavored honey
pinch ground cardamom
'‘A cup water
12 mintleaves, chopped
I teaspoon salt
] cup rose wine (optional)
2 tablespoons lemon juice
4cups seedless grapes
(about 1'4 Ib.)
2 cups sliced fresh plums
2 cups cantaloupe balls
strawbernes

In a saucepan, combine
honey, cardamom _= and
water. Simmer 5 minutes.
Add mint and salt. Cool.
Strain. Stir in rose wine and
lemon juice. Let stand at
room temperature 2 hours.
Refrigerate until needed.
Makes 2 cups.

To serve: layer fruits in an
attractive glass serving bowl.
Pour sauce over all, or serve
separately in pitcher. Top
bow! with sliced
Strawberries. Garnish with
mint sprig, if desired. Makes
8 to 10 servings.

(You may substitute dried
mint leaves to taste, if
desired.)

@
Wie

During the Holiday Season more than ever, our
thoughts turn gratefully to those who have made
our progress possible. And in this spirit we say,

simply but sincerely

Thank You and Best Wishes
for the Holiday Season
and a Happy New Year

SLes °Browfl's Shoo “Inn,

SPECIALTY SPORTS FOOTWEAR. ~

14th & Lonsdale

SAAS HAAS SANNA

Open Mon -Sat
Late Thursday

Specialty Sports Footwear

The management & Staff of
Trendsetters Hair Studio
wishes all their clientele a very Merry Christmas

Trendsetters
Hair Studio

65 Lonsdale
985-1512

986-3717

JOIC@

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© AME PRODUC TS