ere are this w
ED BARO Y FLY R
�ar:-w:'W:'R, P.O. Box 7 26, Young
erica, Minn. 5557 -4165
ceive a fr Sky Flyer). S nd a.
-cent handling f (ch ck or
ey ord rs only) along with two
Baron Microwave Pizza POP
bols. On-packag form required.
pires 12/31/92. No limits.
ISTERINE SI R D, P.O.
x 420611, EI P , Texas 88542-
0611 (receive $1). Send in your cash
register receipt al ng with th UPC
symbol from Li t rin Anti ptic,
32-oz. or larger. St r form r quired.
Expires 12/31/92.
MILK DUD VID 0 R TAL
OFFER, P.O. Box 4059, Monticel­
lo, Minn. 55565-4059 (r c ive back
the price of your vid 0 r ntal, up to
$2). Send in the cash register rec ipt
from your vid 0 r ntal along with the
UPC symbols from four five-oz. or
two'IO-oz. packages of Milk Duds
ndy. Store form requir d. Expires
-# /31/92.
,,'#-KRAFf GE ERAL FOOD ,
INC., P.O. Box 9016, Kankakee, III.
60902-90 16 (receive up to four 50-
�cent coupons). To r c ive two 50-
• nt coupons, s nd 16 Crystal Light
•• o-quart tub foil seal; f r four 50-
• cent coupons, s nd 30 als. Store
- form required. Expir 12/ 1/92.
"':MURPHY' OIL AP 1.69
RA Y/LIQUID R FU D, P.O.
Qox 92141, Libertyville, III. 60092
( ceive $1.69). S nd in your cash
r gi t r receipt with the UPC hand­
itten on it from th purcha of
urphy's Oil S P Spr y F rmula
! 16-oz. Liquid. Stor form re­
. ir d. Expires 12/31/92.
�U T Y IZ R D
. FFER, P.O. Box 7450 Young
:.j'\merica, Minn. 5 573-7450
::;receive $1 cash and 40 cents in
.: oupon). Send in th ntir plastic
::�ckage from Ju t My Size Silky
.-�
:_�heer pantyhos . Stor form re-
:;quired. Expire 12/31/92. .
'::::ARM & H M R ULTRA
::: E H 10 L D FRE !, P.O.
:. x 5631, Riv rton, .1. 0 077-
=:- 31 (r c iv 1 (9). S nd in your
: .. - h r gi t r r ccipt and the UPC
•• .. f f
• m I r m y ur pur h . 0 Ann
-_ Hammer Itra Frl' II St fonn
requir d plre 1 .. /31/
holid Y . A pack of eight tomatoe i
17.95, for example, n d there' I 0
aVid lia onion-tom to combination.
For more inform tion, 11 1 (BOO)
443-7635.
W ffle, pancake and muffin
mi e , gourmet popcorn, chee e,
preserves and other pecial tie of
Penn ylv nia Dutch country are
v ilable by mail from Th e Gre t
Valley Mill . A pancake ampler
($14.95) include buttermilk, pecan
and oatmeal pancake mixe and a jar
of blueberry syrup. For a catalog or
order s, call 1 (BOO) 688-6455.
If you fancy real syrup or molas-
e Honey Barrel from Good Food,
Inc. can supply you with several dif­
ferent kinds. The company al 0
markets a Shoo-Fl y Pie Mix. For
prices and information, call 1 (BOO)
327-4406.
Preserves and candle touched
with liqueurs fill the Liqueur Oc­
tagonal Tin from Crabtree & Evelyn,
$55. Other traditional treats included
Noel mulled cider spices,
gingerbread men, Scottish shortcake
petticoat tails, herbal teas, and fancy
mustards.
An simple but elegant chocolate
presentation from Godiva is a box of
truffles, accompanied by a miniature
book of Christmas carols for $16.50,
or a cr ystal jar HUed with cherry
co i ,$38 .. , .. ' .
IF SOMEONE YOU know is a
computer nut or checkers buff, check
out Hershey's catalog, which has
chocolate versions. Call 1 (BOO) 544-
1347.
Can't decide between flowers and
sweets? Cookie Bloomers will send a
cookies in a long-stem box, a flower
pot, basket or tote arrangement, For
informa tion, calt i (BOO) 437-SEND.
1 teaspoon vanilla
2 cups all-purpose flour
2 cups oatmeal
1 1/2 cups light brown sugar,
packed
1/2 teaspoon soda
1/2 teaspoon cinnamon
1/4 teaspoon sals
1 cup butter, melted
lemon glaze
In large saucepan, combine cran­
berries, figs and honey. Cook,
covered, over low heat for 15
minutes, until cranberries pop, and
stir often. Stir in vani lla
A rich fruitcake laced with brandy
and herry i m de by Cistercian
monks t HolyCross Abbey in Ber­
ryville, Va., in the Sh nandoah Val­
ley. The monk t rted bakinl
holiday cake for fj mily and friends,
but now m ke them for the public.
The handmade cakes re packaged in
tins a d co t $19.95 each. For in (or­
mation or orders, call (703) 955-
9494.
Fruitcake f nciers might order up
a batch from the Collin Street Bakery
B auj lai in Mendocino, Calif.? A
Br kf t Sampler Ba ket includes
waffle mi .raspberry jam, hot choco­
late mi: ,coffe e an, two heatproof
la es, and an utographed copy of
"Morning Food" by the cafe's chef
and owner, Margaret Fox. Cost is
9.75, including delivery.
Order or a k for a catalog by call-
10 (707 9 7-0443.
t ks, poultry and eafood are of­
fered by mail order by Pfaelzer Gour­
met Food. Beef Wellington,
wrapped in puff pa try end finisbed
with wine auce and mushrooms is
one example, co ting $69.95. Or
napper and oth r eafood for $42.95.
For more information and a catalog,
621-0226.
Exotic fruit. herb, a\ad
making, dried mu hrooms and
t mat ,chi lie' and othet less-fat­
t ninu g die 'are offered in Frieda's
atalog. You can 0 rder a garlic braid
for 20 or a cheery red chile wreath
for S35. Tor a catalog, call 1 (BOO)
241-1771. '
VI ·-RIPE ED TOMATOES
fr m Leo & Paul's can be delivered
any ti me of year, including the
in Corsicana, Tex _ claimed to b
the old t fruitcake company in the
world.
ed on recipe brought by
founder G Weidmann from Wei -
b den, Germany, the c ke i the
company' only product. It' he vHy
slanted toward the Tex pecan, and
the makers will hip it around the
world. For price and orders, call
(103) 872-8111.
_ A gift-wrapped bag of beans
might be the choice for a coffee d-
diet. Glori Je n' Gourm t Cof e
are pac ged for the h liday with
g dge like cof fee grind f
and pre 0 makers, mu , and oth r
noveltie . S mple re av it ble
with Hawaiian kon , m cha j va,
Jamaican blue mountain and hous
blend . Item rang from ab ut 10
to $500. For information, call I ( )
235-0555.
TH CO
in Bo ton offers roasted beans from
2 1/2 cups unsifted flour
11/2 teaspoons baking pow­
der
1/2 teaspoon baJcing soda
1/2 teaspoon sal:
1/2 cup margarine or butter.
softened
3/4 cup sugar
2 eggs
1 1/2 teaspoons vanilla a-
tract i
1 cup mille
1 (9-ounce) paclcage Con­
densed mincelMat, crumbl«l
1 cup chopped pecans,
toasted
Pia taCk on lowest pol in
oven; preheat oven to 350. Combine
flour, baking powder, b king soda
and salt. In large mixer bowl, beat
margarine and sugar until Duffy; beat
in eggs aDd vanilla. Add milk and
flour mixture; mix well. Stir in
mincemeat and pecans. Tum into
greased 9xS-inch loaf pa ke 1
hour and 25 minute or until wooden
a ty h·oliday recip
Cranberry fig bars are a holiday
treat from California, using local
fig : Cranberry Fig Bars
12-ounce package of cran­
berrie
1 cup snipped dried Cali/or­
niafigs
6 tablespoons honey
In large mixing bowl, stir together
flour, oatmeal, brown sugar, soda,
cinnamon and salt. Blend In but1er.
Put half of oat mixture on bottom of
an 8-13- 2-inch baking pan. Bake at
350 degrees for 8 minutes. Then
spread f�t filling over baked layer.
Sprinkle remaininaoatmixtureeven­
lyon top and pat gent Iy. Return to
oven, and bake 20 minu1CI longer,
until golden. Coolon wire rICk.
THE COMPLETE GUIDE TO
CAKE DECORATING
edited by Deborah Gray
ecan
ad
By The Associated Pre s
Specl., Edit/on r-
One of the many good things
about holidays is that people have an
excuse to make recipes they may not
use at other times of year.
One of the few times of year that
the Amish indulge in cookies is at
Chris tmas time, writes Phyllis
Pellman Good in "The Best of
Amish Cooking." Sand t arts were
the most common. The recipe from
her book: Sand Tarts
1.cup butter
2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1 teaspoon salt
2 teaspoons baking Pf!wder.
3 1/2 to 4 cups flour
Cream butter and sugar together.
Add egg and vanilla, and beat until
fluffy.
Mix dry ingredients together and
beat into batter until a soft dough
forms. Refrigerate everal hours or
overnight.
Roll dough very thin and 'cut in
decorative shapes with cookie cut­
ters. Brush tops with egg whites and
sprinkle with colored sugar and
cru hed'peanuts, walnuts, or pecans.
Bake at 350 degrees for 8-10
minute on greased cookie 'sheets.
Make 4 or 5 dozen cookies.
The ('Inly book you will ever
need when it comes to mC)king
be utiful cak ! This huge, over­
sized, full-color handbook hows
you in simpl , step-by-step d tail
how to ere te a complete range of
tunning cake decorating techni­
ques. Hundreds of full-color
photos tak� you through every
step of creating the perfect cake.
• simple spongecakes
• elegant, multi-tiered
wedding c�kes
• a tunning royal
iced Chri tmas gateau
• a funny birthday cake
shaped like a hamburg r
• plus dozens of oth r
wonderful Clk
Eleg nt designs and full- ize temp�tes help you mak� d liciuu
ma t 'PICCes for II occ sions that are magnific ntty dKk in IrU
and tlounce , I tt�ring and I,) e. chocol te and m.1r7.lpan, "nd m,'ny
oth r mouthwatenn techniques. 256 pa "(all in color), 131 ..• '1
TO ORDER
Send your nam , ddr��, i'fp C(d and Sl�.� plu 51. ) ptl!ot(l��
and h ndling to
Americ.ln Melody, 123 South Street, Oyster Bay, NY 11111.
NY rtS;dtllt� flI'" nl'l,nl/"intr :;nle- ',lX. "/trlS«' '"'''' dtrlrl . .,.
SAVE! Order two for 538.50 plus 53.00 POS�S and handlin.
r
•
•
.-
Old Fashioned Pecan Cake
pick. inserted in center comes out ing). Cool 10 minutes; remove from
clean (after 1 hour of baking, loosely pan. Cool. Garnish as desired. Store
cover with foil to prevent overbrown- tightly wrapped.
The Chopping Block
by Philomena Corradeno
GOLDEN ROAST GOOSE
"'�Ilt oven to 4OOP.
Remove neck and Jiblets from body cavity of THAWED goose. Remove
ace. fat from neck kin and body cavity. Rinse bird and drain.
To 1hIff, fill neck and body cavities loosely. Fasten neck skin to back and
tie Iep topther. Prick aoose well allover. Place, breast side up, on rack in
Ihallow pan. Insert thennometer deep into inside thigh muscle. Roast,
-.covered, in preheated 4OOF. oven 4S minutes to one hour. Reduce heat to
325P. and continue routing till meat thermometer registers 18SF., as fol1ows:
Par 6- to I-pound bird: 4S minutes at 4OOP. plus 1 to 11."2 hours at 32SF.; 8 .
to 10 pounds: one hour at 4OOF. plus 11."2 to two hours at 32SF.; 10 to 12
poundI: one hour at 4OOF. plus two to 2� hours at 32SF.; 12 to 14 pounds,
one hour at 4OOF. pi 2� to three hours at 32SF.; over 14 pounds: one hour
III 4OOP. pi 2VJ to 2:V. boon at 325F.
. UllltUffed ,00Ie will take about 30 minutes less.
Durin routina, spoon or siphon off ccumulated fat every half hour.
TART CHERRY STUFFING
I cap chopped celery
V. cup butter or raarine
, cu.,. day-old bread cube
2 (lib. 5 OLI e Cherry Pie Filling, drained
I (lVJ OL) CD ater CM nuts, thinly llced
Vl teaspoon roee ary
Vl1eMlDOOll
V.ta-':MNl
l"'IDOCNl
1Id1Jet. cook celery in butter or margarine until tender, but not brown. In
I. "combine ith bread cubes. Drain Cherry Pie Filling, r serving juice
for . Combine bread' mixture, cherries, chestnuts and all seasonings;
ta.liahtly to mix. Makes enough stuffing for 10 to 12 pound goose.
CHERRYS VCE