i ' 12 Ihe Chronicle Saturday ^December 2^1978 ^Holiday" ^ int? 9H BbkJMflliEj If you want to add a de 'T^P.SY FRUIT light fully personal touch to / 3 cups drained mixed your holiday gift giving this canned fruits year, take some time out (mandarin Oranges, from the tinsel and trim- pineapple chunks. ' mings and stir up a hatch sliced peaches, of home-made de^K^rt- d;~..u. Ii>l = SPTt-Rt attractive contain- ?Drinlcl? container, ers; so your handiwork can over a)> ... iMx?udly ^apprec4at4?d^-label -Gradually add" mm and them carefully, and be sure move fruit gently to dissolve To irtclud^ a copy Uf the sugar. Be sure that rum recipe with each gift. covers fruit. (If neces&ary, Dessert toppings always increase amount of rum.) come, in handy, and Rum Cover container and let Chocolate Sauce and Tipsy stand at room temperature Fruit add a colorful flair at least 1 week. Hlirinif t o fncfnirt = Ke^^d'^ BACARDI BUM once begun, the tipsy frUlt EGGNOG -rrgwr end Every ? f quart of eggnog mix (as. time you remove some fruit supplied by your dairy) and syrup, be sure to re- 6 ounces Bacardi dark rum place it Any canned frhit 6 ounces Bacardi Anejo suhilLLuI^d for part of the :??? dnl'd IrutLi?will?du?nicely 1 cup whipped heavy-creum VVliile you're making your holiday plans, be sure to Pour eggnog mix into keep this recipe for Bacardi punch bowl. Pour in Bacardi Hum Eggnog handy. dark rum, Bacardi Anejo Whether you're having a runi and stir. Fold in 1 cup formal sit down gathering or whipped heavy cream. Chill a spur-of-the-moment get in refrigerator. Stir. Top together, it's a tasteful and individual servings with nuttraditional way to welcome nieg. Festive and delicious, your guests in the true Serves TIT RUM CHOCOLATE 1 fl_ SAUCE I K OOO K SI, 4 squares (1 ounce each ) I^ _ _ __ __ A 1 unsweetened chocolate I J^l^vOUAlI J 2 cups granulated sugar 1 can (14 1/2 ounces) evaporated milk Dash salt 'I 1/4 cup Bacardi light rum I ^ In top of double boiler, over I water. Add sugar and blend? well, stir in milk and salt. Cover and cook over boiling I J M^M U M water until very hot. Beat I MM Ma W M until smooth. Blend in rum. I M * a ^4 j. A Cool covered I jar in refrigerator. Spoon into 1/2 pint jars and suggest as serving sauce over B ice cream, crepes, toasted I r-t * t /ov pound cake and angel food I i^CIVQ ivOW k^/Fa cake. Serve cold or reheated | p 7 ^ to warm. Makes about 3 fGSU ^dJT00/2 cups. H^tdeasWC Cabbag ELEGANT EGGNOG Lb. Jusi Although there's nothing ^ . yp original ^ abcnU ^eggnog, the \^T1SPY/-L on your origins. * # # Some hostesses add a liberal / /"V / f 7 7 f** portion of dessert wine; JLJL L M w others, spirits; still others, brandy. But no matter where m you come from, there are J-4f>nd dozens of occasions?from Xicf _ ^ the wedding reception to the Tiict open house on Christmas Juoi ^ morning when eggnog can be the ideal and only libation. Premium Ft ^ D 7 1 '1 . uieuu. V ' Kmg ^ 5ize Ol <> -v fjf Z,oa/ ^ '*?* a ,rE, 'STS'^SSi Hudson Bla eggnog. When you want to please L-ST*> ^ everyone, try this frothy, JL iL/ iL/ U homemade version: RUM EGGNOG ^ O ^ rr tz egg yolks I 1/2 pound granulated sugar I C n-n ' 1 bottle (one fifth) I ^ Appleton Jamaican B . qu^dmR,r I /lo/Jy 1 arms Ch 1 1/2 cups heavy cream I j Grated nutmeg I L- -yr rw vj In a large bowl with a wire I whip beat egg yolks until I frothy and light cream I _ ? colored. Gradually add sugar I L,t>. rkQ. ? and continue beating until I ^ sugar is dissolved. Stir in the? | ^ rum but make sure it's ^ Jamaican Gold Rum because I XiiO0S v3f OOC there a difference. I - * v \ I =* ' 1 ? iiddcmidqdq wmm There are a number of ^turned on water, bO with plenty of hot water, a ways of getting burned percent were abusive. little more peace of mind - around the house but most Turning household water around the house, and people are pretty careful temperatures down to 125 might oen sa\e a dollar or when it comes to fire hiFTlegrees will provide you two on your heating bill. . zards. Thev don't smoke in * S^Vr?-??? [Inflation-Fighting Food Ideas andthey re careful when TR Y HAMMING UP LASAGNA - AME RICAN STYLE cooking with a gas stove. And they're extra careful with fireplaces during the cold months. But there is one type of 9 burn that isn't often considburn hot water, not from cooking =VSTJ 'it') F. The heater a ?*W very reliable appliance. It WKf^ seldom needs maintenance K and year after year puts out stream water. The problem is that in most cases the water is too hot. In fact, it is hot enough to be a real dancer c/ * O . around the house. , - -^r ? : A ? .rX f ? r ' Lasagna provides an excellent, inexpensive meal when These are the findings Of a combined with small amounts of meat and cheese. recent survey reported in a Everybody loves this rich, bubbling tomato dish that receent issue of Pediatrics looks, smells and tastes so good. The secret is using'a A. Chef-like packaged lasagna dinner containing wide macathe monthly scientific jour- roni rj?h to^to saBuce with beef and ?rated cheesc nal of the American Acad- This time we've added a favorite American combination. emy of Pediatrics. ham and eggs, to the lasagna . . . the result, a dish fit for ^ . c .. family or friends. . Eighty percent of the homes tested in the survey . : had unsafe water temper- HAMMING UP LASAGNA atures and most parents 1 package (23 7/8) Chef Boy-ar-dee^ questioned were unaware Lasagna Dinner of what water temperatures * slices boiled ham, cut into 1 squares . , . 1 cup chopped onions would cause sacld burns. 1 cup chopped green pepper The Study found that the 2 tablespoons butter or margarine tap water in most of the 1 pound Mozzarella cheese, shredded . ^ 4 hard cooked eggs, sliced homes washer ara temper- *,v ? ature greater than 130 degrees. At that temperature Cook lasagna macaroni according to package directions. * severe skin burns are cited Meanwhile, saute boiled ham, onions and green pepper in . .? margarine. Preheat 7>ven to 425? F C.rease a 6"x 10"x 2" niust common ther- baking dish._ Put 2 tablespoons of lasagna sauce from mal (heat) injury in children package over bottom of the dish. Place a layer (4) of with 7 to 17 percent of the cooked lasagna macaroni over sauce. Spoon approxit u,1I#?mately 3 tablespoons of sauce over macaroni. Sprinkle 4 P urns requiring with one-half of shredded Mozzarella cheese. Add another hospitalization. One both- layer of macaroni; arrange one-half of ham combination ersome statistic in the re- on Continue layering macaroni, ham mixture, one-half . of egg slices, then sauce. Sprinkle top layer with cheese port notes that in tap water from package. Bake uncovered for 20-25 minutes. Garnish scalds^ in?w&ich an adult -with sliced eggi. Serves 4 to 6. r-Your Total _ J ^ ? ? - ? \ 11 i i-\ * ??. ~ - ? '^1 tied Mill Dried Beans ?uei monte e Pin tos Tomato 11 u n Catsup I >c ? 25c a? 39c I esh 'Green Apple Banquet Buffet I Sauce Suppers _ I jg 7 2 $ m 2Lb.$ I 19 I V CQ.Cans ? Pkg. ex*plBeet I ck Marcal So/doc I TISSUE Fr%z1en1fie 4 oh ells 5C a 69c 3 >% * lucken Choice Boneless Chuck Kraft Pure Orange ' Roast Juice >? st *i3? s" 99c i At Discount House On Patterson Ave., Too/ | I t * . ? ^ bffcr w-d i p|pbra nd A QUANITY RIGHTS > ^La J ^PRICES GOOD THRU SATURDAY DECEMBER 2 W MB I & QUALITY IN _ | | "ft \ V Winn-Dixie makes all of these fine M \y?W products in our own meat packing W M plant in Madison. Florida. Only hours ?IB ?K. away from the Carolinas on our own L refrigerated trucks. W-D BRAND I BEEF cillH 3 ?1 :7:TH?ITM I patties Bj||jir-^nB|b h*7"lML L m lo|braunschwiger89l s i ? 9 iw-d brand top quality smoked i ?* t1 isausage. vo2 s1 "i UKILL I FRANKS r i7q9BmnB I I " /.-3T" o 1 ' , coowtpk** ' lj^w.d brand all varieties sliced... 1 i \i' | h (1 lb. pkg. $1.29...8 oz. pkg. 79*) l^nr I BOLOGNA. Vk?O 99e| COOKED PICNIC OR I w-d brand spiced...{ 8 oz. pkg. 89*) COOKED I LUNCH MEAT ;?sl29| I HAM Iw-d brand sliced...8 oz. pkg. 89* I lion I SALAMI... iS sl29l OLIVE LOAF 79'... | I- 11 Ip&p LOAF, JJS: $129I w-o biamo chomo WWII1! | FOOD STAMPS GO FUTHER AT WINN DIXIE II I * *