Holiday celebrations need not
‘mean rich food - overeating - and all
the usual consequences. You don’t
‘have to resist the temptation to
‘sample ‘‘just a little’’ of everything
‘on the table when your menu is
made up of tempting recipes that
are good for your heart.
The American Heart Association,
Northeastern Pa. Region, suggests
the following menu and recipes to
enhance your holiday dining:
PUMPKIN SOUP
3 green onions, sliced
2 T. margarine
2 c. pureed canned pumpkin
2 T. flour
Ys t. ground ginger
14 t. turmeric
2 ¢. skim milk
1 quart chicken broth
chopped chives or parsley
Saute the onion in margarine, and
stir in pumpkin.
Blend flour and spices with one
third cup of milk. Stir into the
pumpkin mixture.
Add remaining milk, and cook,
stirring constantly, 5 to 10 minutes
until thickened. Do not allow to boil.
boiling. (If the soup separates from
overheating, while in a blender to
restore consistency.) Serve hot, gar-
nish with chives or parsley.
Yield: 2 quarts. Approx. Cal-Serv.
1 cup - 80
ROAST STUFFED
CORNISH HEN
6 Cornish hens (about 14 oz. each)
1 pkg. wild rice mix or long grain
and wild rice combination
1 med. onion, chopped
2 T. margarine
1 t. sage or thyme,
tarragon
Y c. brandy
1 c. orange sections
To make the stuffing, cook rice
until it is still slightly firm. Drain.
In a skillet, melt margarine and
savory or
Add rice and sage; toss gently.
Clean, wash and dry hens. Stuff
lightly and skewer or sew the vents
closed. Brush hens with % cup
melted margarinE and place
breasts side up on a rack in a
shallow pan. Roast at 360 degrees,
uncovered about 1 hour basting
occasionally with the melted mar-
Mix in the broth and heat to almost garine.
Make a sauce by adding % cup
water to the drippings in the roast-
ing pan, stirring to dislodge
browned particles from t‘e pan. Add
Ya cup brandy and 1 cup orange
sections. Cook 2 minutes.
Yield: 12 servings. Approx. Cal-
Serv.: 250
CORN BREAD DRESSING
3 c. crumbled corn bread
1 c. bread crumbs
2 c. chicken broth
3 stalks celery, finely chopped
1 large onion, finely chopped
2 egg whites
Freshly ground black pepper
1% t. sage or poultry seasoning
Combine all ingredients in a
mixing bow. Mix well.
Turn into an oiled baking dish and
bake at 350 degrees for 45 minutes.
Or use as stuffing in a turkey.
Yield: Stuffing for 10-12 Ib.
turkey. Approx. Cal-Serv.: 115
BASIC GRAVY
2 T. browned flour
1 c. liquid (meat drippings or bouil-
lon or both)
Use 2 tablespoons of flour for each
in a jar and add the flour. Cover
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tightly and shake until mixture is
smooth
Pour into a pan, add the remain-
ing liquid. Bring to a simmer and
cook for a few minutes stirring. Add
gravy coloring, if desired.
Yield: 1 cup. Approx. Cal-Serv.: 1
T.- 5.
Browned flour adds color and
flavor to the gravy. To brown,
spread flour in a shallow pan and
cook over very low heat, stirring
occasionally, until lightly colored.
CRANBERRY CHUTNEY
1 c. light seedless raisin3
1 8-0z. pkg. pitted dates, chopped
2 16-0z. cans whole cranberry sauce
3% c. sugar
1s t. salt
Ys t. each ground ginger, cinnamon
and all-spice
4 t. ground cloves
% c. cider vinegar
Combine all ingredients and cook,
stirring occasionally, for 30 min-
utes. Spoon into hot sterilized jars,
seal. Excellent with turkey or
chicken.
corn oil
Remove pumpkin seeds from
pumpkin. Wash seeds, removing
stringy pulp. Coat seeds with oil and
place on a cookie sheet. Bake at 33
degrees until toasted.
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Yield: 6 half pints. Approx. Cal-
Serv.: 1 c. - 570
SNACKS
TOASTED PUMPKIN SEEDS
1 pumpkin
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