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5u the tribune wednesday december 24 1997 b11 ooci drink its not turkey time for everyone not everyone is eating turkey this week far from it those who celebrate hanukkah enjoy potato latkes at this time of year as well as candies chocolate money and many other ethnic dishes of lands around the world just to try something different why not try the following recipe for rice latkes people of frenchcanadian background make a traditional tortiere a tender pastry meat pie made of pork and often beef and potatoes were including a modified onion tortiere recipe which uses allspice and apples instead of potatoes for a uniquelyflavoured pie and if theres a turkey in your fridge or freezer but youre in the mood for a slightly different taste this holiday why not try our brandied holiday turkey it uses teriyaki sauce and a little brandy to keep the meat moist and deli cious rice latkes courtesy uncle bens converted brand rice tsp 5 ml vegetable oil i onion chopped 13 cup 75 ml finelhopped red or green pepper 3 eggs 3 cups 750 ml cooked uncle bens converted rice 14 cup 50 ml chopped fresh parsley salt and pepper 12 tbsp 1530 ml vegetable oil sour cream and applesauce heat oil in large nonstick skil let over medium heat add onion and red or green pepper to pan and cook stirring often until soft recipes meanwhile beat eggs in a large bowl add rice and parsley season with salt and pepper to taste toss onion and peppers into egg mix ture heat remaining oil in skillet over medium heat drop rice mix ture by heaping tablespoons into skillet leaving space between each with metal spatula flatten each to make a patty fry 2 or 3 min utes per side until crisp and gold en turning once drain on paper towels and keep warm while fry ing next batch serve with sour cream and applesauce makes 1 8 latkes onion tortiere this variation of a french can- rice latkes are delicious change delicious foods for a perfect christmas eve i love christmas eve after a quick dinner the dishes are cleaned up and the celebrations begin friends and family arrive to a home that is lit up by the glow of candles and the lights on the christmas tree christmas music plays softly in the background and the won derful smells of bruschetta and hot apple cider fill the house while christmas eve only lasts a few hours deciding what to serve takes at least a week most years my family members work christmas eve day so dinner has to be something we can just whip together and serve casseroles are perfect for quick easy food for thought lisa cartmright meals sheppards pie is an old standby but if you dont have the ingredients on hand you can create any casserole by using the following equation starch food plus protein food plus fruits or vegetables plus a liquid equals a casserole 1 know i never want to eat much dinner because of all the great focd we serve later that evening there is always a plateful of homemade cookies including gingerbread men candy cane cookies italian orange juice drops and shortbread there is also traditional christmas cake chocolates christmas candy and nuts at our house sausage rolls are a favourite as is a shrimp ring and a cheese and cracker tray you can also serve veggies and dip chocolate fondue with fresh fruit brushetta with basil garlic bread a variety of top pings on triscuit crackers toppings can include cheddar cheese crab meat pate and anything else you want on a cracker happy holidays and enjoy whatever youre eating adian holiday fav ourite combines pork onions all spice and apples to create a uniquely- flavoured main dish pie lb 500 g ground pork 4 medium ontario onions chopped 1 tsp 5 ml salt 12 tsp 2 ml ground allspice 14 tsp i ml pepper 2 apples peeled cored and sliced i tbsp 15 ml brown sugar 14 tsp 1 ml cin namon pastry for lcrustpie of pace i a s over medium heat saute pork onions salt allspice and pepper until pork is cooked about 6 to 10 min remove with a slotted spoon to a 9- in 23 cm pie plate or 4 cup 1 l casserole dish arrange apple slices on top of meat mixture sprinkle with brown sugar and cinnamon top with pas try slash top to allow steam to escape brush with lightlybeaten egg if desired bake at 375 degrees f 190 degrees c for 30 to 35 min brandied holiday turkey this brandied holiday turkey recipe features a boneless turkey half breast deliciously moist and tasty two characteristics not always found when you roast a whole turkey to develop its festive flavour the boned turkey breast is basted with a richlyseasoned sauce of kikkoman teriyaki marinade sauce garlic orange marmalade and brandy and then the pan drippings are turned into a tempting russet sauce brandied holiday turkey 3 lb 15 kg turkey breast half boned 14 cup 50 ml kikkoman teriyaki marinade sauce i clove garlic minced 1 tbsp 15 ml sugar 2 tbsp 30 ml orange marmalade divided 2 tbsp 30 ml brandy divided 1 tbsp 15 ml corn starch place turkey skin side down in shallow foillined baking pan combine teriyaki marinade sauce garlic sugar and 1 tbsp 15 ml each orange marmalade and brandy stirring until sugar dissolves pour over turkey cover pan tightly with foil bake in 325 degree f 160 degree c oven 1 hour baste once with pan juices discard foil turn turkey over and baste with pan juices bake 30 min longer or until meat thermometer registers 170 degrees f 80 degrees c baste turkey occasionally with pan juices remove from oven pour pan juices into measuring cup to measure 12 cup 125 ml add remaining marmalade brandy and enough water to measure 1 cup 250 ml pour into small saucepan cover and simmer 5 min blend corn starch with 1 tbsp 15 ml water stir into saucepan cook and stir until sauce boils and thickens carve turkey and serve with sauce makes 6 servings may the harmony of the winter landscape bring renewed hope for understanding and worldwide peace merry christmas from mayor wayne emmerson council and staff ward 1 steve pliakes ward 2 mark carroll ward 3 peter dobrich ward 4 cliff dunkeld ward 5 judy scala ward 6 sue sherban s3ffgws qfora9 specializing in all types of repairs to all makes of vcr tvs stereo all used makes for sale free estimates 86 ringwood drive 35 stouffville 6429653 peace and joy wishing you the best of both worlds at christmas aioma when youve got to get there call anderson haulage we go the distance making your deliveries 5472 main st stouffville 9056403981 pjys greetings may your stocking be filled to the brim with health happiness joy everlasting peace and all the good things life has to offer thank you to all our customers and friends bridon motors ltd 553 1 main street stouffville 905 6409999 book your new years party at river valley restaurant our special menu includes choice of two dinners or order off the regular menu 1 salad bar or cream of mushroom soup 2 shrimp cocklail new york strip loin gj prime rib crepe gundel jm special dessert n live entertainment every friday and saturday we specialize in european and north american foods try our exciting new menu membership cards with 10 discounts arc being offered starting in january for more information call 905 8524343 or 905 8525164 you can also fax at 8520328 our holiday hours are restaurant sports bar dec 24th ii 30am600pm 1 2pm 6pm dec 25lh closed open from 1 2pm dec 26th 1 1 30am- 1000pm 1 2pm 2am dec 3isl ll30am200am i2pm3am jan 1st 800am930pm i2pm2am river valley restaurant fine family dining 33 toronto st uxbridge on q l6p1e6 tel 905 8524343