12
If you are looking for a simple,
yet elegant holiday recipe, try Holi-
«day Rose Wine Mold. Served as a
.salad, it highlights a festive menu,
~served as a dessert, it’s a delicious
“yet light finale.
The soft flavor of rose wine and
tangy sweet California table grapes
combine to produce an intriguing,
lively flavor and highly satisfying
texture. Red and green grapes com-
plement the colors of the season and
enliven even casual family menus.
HOLIDAY ROSE
WINE MOLD
2/3 c. sugar
BALLY
OF SWITZERLAND
400 Pair In Stock
Assorted Patterns
& Styles
The difference between dressed and well dressed
Annual Sale
Save Up To 70%
Ne 40-90 o pair
Jay Dee Store
LCP) TYE
comer Carey & Main St., Plains
822-6362
30 %
® 1st QUALITY NAME BRANDS AT THE VERY BEST PRICES o
2 envelopes unflavored gelatin
2/3 c. lemon juice
2 c. boiling water
1 c. rose wine
13% c. each halved and seeded green
and red grapes
Mint sprigs (optional)
Combine sugar and gelatin. Soften
mixture in lemon juice. Add boiling
water; stir until gelatine and sugar
dissolve. Add wine. Chill until mix-
ture begins to thicken and set. Add
grapes; mix well. Turn into 5% cup
mold. Chill at least 5 hours or until
firm. Unmold onto serving dish.
Garnish with mint. Makes 6 to 8
servings. Based on 7 servings. Per
serving: approx. 184 cal., 2 g. pro.,
O g. fat, 40 g. carb. and 71 mg.
sodium.
THANKSGIVING
SALE
NOV. 23-24th
2 DAYS ONLY
20% OFF
ON ALL
FALL & WINTER
CLOTHING
THER ASUAL
MAN,
UNITED PENN PLAZA
KINGSTON
HOLIDAY HOURS
MON. thru FRI. 10 to 8:30
SAT. 10 to 5:00
PHONE (717) 283-2125
MasterCard e Visa Am. Ex.
Layoways Welcomed
OFF
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Open Daily
BIKES
ufactured.
320 EXETER AVE
W. PITTSTON
In short,
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Pa. 18701
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*Past Kingston Shopping Center,
Route 11 into Plymouth. Turn left
at library, Hanover St. Cross
bridge. 2nd building on left.
There’s ample time for meetings
under the mistletoe and other holi-
day cheer when tasty hors
d’oeuvres are prepared in advance,
frozen, and thawed or heated the
day of the party. With that in mind,
here are some delicious recipes
from Admiral Home Appliances,
publisher of the “Freezin’ Art”
freezing guide, to give party plan-
ners a few ideas before the holidays
hit.
MUSHROOMS STUFFED
WITH SAUSAGE
1 1b. sausage
1 Ib. mushrooms, medium size
1. Clean mushrooms and remove
stems. Blanch for 5 minutes. Cool.
2. Stuff each mushroom cap with
rounded teaspoon of sausage.
Freeze on a tray. When frozen,
package in bags.
To serve: Bake frozen at 425
degrees on cookie sheet for 20 min-
utes (see microwave cookbook for
heating instructions). Yields 20-24
appetizers.
SALMON CHEESE BALL
1-734 oz. can Alaska salmon
1-15 oz. pkg. cream cheese, softened
% c. shredded Cheddar cheese
4 c. chopped black olives
2 T. instant minced onions
Dash of hot pepper sauce
% finely chopped pecans
1. Drain and flake salmon. Com-
bine with all ingredients except
pecans.
2. Chill until firm. Shape into a
ball, roll in pecans.
3. Wrap, label and freeze
hours before using. Serve with
assorted crackers or fresh vegeta-
bles.
“Freezin’ Art,” a 56-page compre-
hensive freezing guide including
blanching chart for vegetable
freezing techniques for various
types of fruits, packaging hints, and
other valuable freezer storage
advice, is available for $5.00 postage
paid from Admiral Home Appli-
ances, 1701 East Woodfield Road,
Schaumbrug, Illinois 60195.
A COUNTRY COMPLEX
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104 E. Overbrook Rd., Shavertown
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Main Highway, Shavertown
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