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WHEN THE MOOD IS CANDLELIGHT

ROAST MANITOULIN TURKEY WITH
CHESTNUT STUFFING

Oven Ready to cook

Temperatures weight Time
oan F. 8-12 pounds 4 -414 hours
300°F. 12-16 pounds 414-514 hours
300°F. 16-20 pounds 514-7 ‘hours
300°F. 20-24 pounds 7 -814 hours

CHESTNUT STUFFING

1 cup canned chestnuts, 2 tablespoons grated

chopped onion
41/4, cups cubed day-old 14 cup diced celery
bread 3/, teaspoon salt
2 tablespoons chopped Dash pepper
parsley

Toss chestnuts, bread crumbs, parsley, onion, celery, salt and
pepper with melted butter. This recipe yields 5 cups stuffing.
Always allow 34-1 cup stuffing per pound of turkey.

LINGONBERRY. SAUCE

2 cups lingonberries
34, cup granulated sugar
Wash berries, drain, pick over and wash again. Add sugar and

water. Bring to a boi! over high GAS flame. Reduce flame and
simmer 10 minutes. Serve hot or cold.

CORN FONDUE

14 cup water

2 - 8 ounce cans whole 14, teaspoon salt
kernel corn 14, teaspoon pepper
2 tablespoons butter 1 tablespoon sesame
34, cup grated Canadian seeds
cheddar cheese 14 cup whipping cream

34, cup sliced ripe olives

Ys cup butter, melted |

2,

Grease a 1 quart casserole. Place a layer of corn in the bottom
of dish and dot with butter. Cover with 14 cup grated cheese and
half the olives. Repeat with another layer of corn, cheese and
olives. Finish with a sprinkling of cheese. Dot with, remaining
butter, salt, pepper and sesame seeds. Pour cream over mixture.
Bake in a 325°F. GAS oven 30 minutes.

FIDDLEHEADS

The fiddlehead is found in dark moist places throughout the
Maritimes, usually along or near brooks and streams. If the fiddle-
head is picked when very young, the stalk will be as tender as the
head. If late and the green is old, only the heads are tender
enough to be eaten.

To prepare:

Shake out each stalk and heat carefully so as not to break off
the head. To remove brownish scale, wash well several times in
warm water. Lift the greens up and out of the water. Let stand in
salted cold water 12 hour before cooking. Simmer in a small amount
of boiling water over medium GAS flame until stalks are tender.
Drain. Season with salt, pepper, butter and a few drops of vinegar.

GOLDEN BAKED POTATOES

6 medium potatoes, peeled 1 cup cornflakes, crushed

14, cup butter, melted

Partially cook potatoes in salted boiling water over medium GAS
flame. Drain. Dip potatoes in melted butter and roll in crushed
cornflakes. Bake in a 325°F. GAS oven 30 minutes.

CRESCENT ROLLS

1 package-active dry 114 teaspoons salt

yeast 2 eggs, well beaten
2 tablespoons lukewarm 4 cups sifted all purpose
water flour

1 cup milk, scalded
14 cup granulated sugar

1/4, cup shortening, melted
14 cup butter, melted

Soften yeast in lukewarm water. Combine scalded milk, sugar
and salt. Cool to lukewarm. Add softened yeast and well beaten
eggs. Blend well. Add about half the flour and mix well. Add melted
shortening and beat well. Add remaining flour gradually. Mix but
do not knead. Place in a greased bowl. Grease surface of dough
lightly. Cover and chill several hours. Divide dough in half and

@°*