The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

WIIITBY FREE PRESS, WEDNESDAY, DECEMBER 16, 1987, PAGE 19 Sausage pm0.wheels FOOD for F Hi Festýive Hors D'euvres' The traditional wreath signifying welcome and re- newed friendship becomes cocktail hour, pre-game festivities or late-night snacking. Pine Cones These clever and tasty liver sausage pine cones add the perfect touch to your holiday wreath. Holiday entertaining is hassle-free when you make fancy. appetizers and hors d'oeuvres ahead of time. When guests arrive or friends drop by unexpectedly, these savoury sausage pinwheels are ready to go. SAVOURY SAUSAGE PINWHIEELS 250 g 250 ml 250 ml 50 ml 1 ml pork sausage meat mushrooms, chopped mozzarella cheese, grated onion, finely chopped pepper Biscuit Dough: 375 ml flour 10 MI 50 MI 175 ml 2 ml 5 ml baking powder shortening miik Salt tarragon 8oz. 1 cup 1 cup 1/4 cup 1/4 tsp 1-1/2 cups 2 tsp. 1/4 cup 3/4 cup 1/2 tsp i tsp. HORS D'OEUVRES WREATH makes attractive centerpiece with addition of holiday cand le. t * .MUSHROOM APPETIZERS - ahead of time. Plenty of imagination and flavour have been packed into these de- liclous nibbles. The toast cups are cut frorn regular siiced ,j bread and the mushroom filling 15 made creamy. smooth and delicious with Carnation 2% Evaporated Miik, the- ight -t er cooking milk. Just before the merrymakers arrive. spoon the filing into, the cups then pop them into the oven to heat. With the wor< behind you. you can be a guest at your own party. '/4 cup butter 50 mL 21/ cups fineiy-chopped mushrooms 625 mL '4 cup fineiy-chopped green on ions 50 mL ' 2 Tbsp flour 30 mL j'/2 tsp sait 2 mL 1 cup undiluted CARNATION 2% 250 mL Evaporated Mîik 2 Tbsp finely-chopped parsiey 30 mL ½tplemon juice 2 mL Toast Cups Meit butter in saucepan; sauté mushrooms and onions until tender and any liquid has evaporated. Blend in flour and sait. Graduaiiy stir in evaporated milk. Cook and stir over medium heat until mixture cornes to a boil and thickens. ~ Remove from heat. Stir in parsley and lemon juice. Cover and chili until serving time. Divide mixture among Toast * Cups. Bake in 350'F (180'C) oven 15 to 20 min. Gar - nish. Makes 48 appetizers. Toast Cups: Butter 48 (2-inch/5 cm) muffin cups. Fiatten slightly 48 bread suices. Cut a 3-inch (7.5 cm) round from ý\s every experienced hostess knows, the secret of a suc- each bread suice. Press bread rounds into muffin cups. :essful party is to do as much as possible ahead of trne Brush lightly wîth 1/4 cup (50 mL) meited butter. Bake in md that is exactly when vou prepare CREAMY 4000F (200'C) oven 12 min or until lightly browned. Cool. Cook sausage meat. Combine remaining ingredients of filiing. In a medium bowl combine flour with baking powder. Cut in shortening to form a coarse mixture. Add and stir miik untii mixture forms a bail. Roll out on a floured surrace to form a rectangle approxi- mateiy 60 x 18 cm (24" x 7"). Spread with filiing, cut in haif, moisten the long side and roll up sealing edges firmiy. Cut in 1.5 cm (1/2") slices. Place on iightiy greased oven pan. Bake 20-25 minutes at 400 degrees F or untii iightly browned. Makes 40 hors d'oeuvres. The Kitchen Cupboard , JJ~J Order your pate for Christmas i~ rj ~entertaining. Don't forget napkins & candies. 356 Brock St. South, Whitby 666-1600 ea i* ae il etIt e 4111 rvs Frm8e prseIlg 1 rokS. .Wit4 ac feg - - - - - - - - - - - - - - - - - - - - - - -- - I I I g f I s I I I 1 vu y v1mm. i , rza