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The Huron Expositor, 1970-04-02, Page 21Income Tax Prepared for Farmers, Bpsinesses and Individuals. Reasonable Rates — Animal Terms Ronnenburg Insurance Agency MONKTON, BRUSSELS and BRIBBAGE1' 04, For Appointment, Phone Monkton, 347-2241, Monday to Friday Brussels, 887.6663, Tuesdays artid.Fridays WE SELL INVESTMENT CERTIFICATES' NOW PAYING 9% with 5 gallons or a case of CO-OP oil. Regular value $2.98 is is a' real profes- nal tool, featuring tough tenite handle with 5 interchange- able bits. It's ideal for farm and home use. This ruggedly made transfer pump' has an adjustable suction pipe that telescopes to get all the contents. E-Z Lube Pistol Grip Grease Gun 69 with a drum of CO-OP oil. Regular value $6.95 Pistol grip and per- fect bal- ance frees one hand for apply- ing at- ' tachments to grease fittings and openings._ std. sisausis GREASE.' GUN • Buy one with CO-OP Lu'oco or CO-OP Lithium Grease 10 PACKS Pistol Grip Gun Six $6.50 Twelve $5.98 Twenty-four $4.98 .Regular value $7.98 tVi) Lever Cartridge 0 \\ - Buy one with CO-OP Lubco or CO-OP Lithium Grease 10 PACKS Lever Gun 1 Six $4.89 Twelve $4,39 Twenty-four $3.89 Regular value $6.39 These real money savers 'are at iEAFORTH FARMERS Phone 527-0770 Seaford' 4 cups diced Cooked chicken 1/2 cup chopped onion 1/2 cup diced celery 2 tablespoons chopped pimiento teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon paprika 1/2 teaspoon tarragon 3 eggs, beaten #/2 cup chicken bouillon 2 tablespoons butter, melted 1/2 cup crushed potato chips Mix chicken, vegetables and seasonings. Combine eggs and bouillon. Stir into chicken mix- ture. Turn into, greased baking dish, brush with melted butter and sprinkle with potato chips. Set dish in a pan of hot water and oven-poach at 350 deg. F. until' set (about 40 minutes). Cut in squares and serve with sauce. 6 servings. SHR OWS:A6CE- r cup butter, melted 1 cup sliced, mushrooms. (about 1/4 pound) 1/4 cup flour 1-3/4 cups chicken bouillon a• 1 tablespoon chopped parsley 1/4 cup 'light cream Salt and pepper Saute mushrooms in butter 2 to. 3 minutes. Stir in flour. Gradually add bouillon, stirring constantly until smooth and thi- ckened. Add parsley and cream. Season to% tase with . salt' and pepper. Makes about 2 cups. sauce.. Note: Chicken Loaf may be serv- ed cold, if desired. Omit potato chip topfing. Garnish with sliced stuffed olives and serve with mayonnaise o r Sour C ream Dres- sing. combining cooked chicken with celery, onion, eggs and season- ings. The baked loaf is served with a chicken bouillOn-flavoured sauce. If there is any 'le left over it may be served ...oil at a later meal. CHICKEN LOAF WITH MUSHROOM SAUCE 1 cup sour cream 1 teaspoon sugar 1/2 teaspoon salt Dash pepper 1 to 2 tablespoons vinegar 1 tablespoon finely chopped anion SOUR CREAM DRESSING CANADIAN IMPERIAL .BANK OF-COMMERCE Fresh mushrooms are as na- tM a companion to poultry as salt is to pepper. These elegant rolls are chicken breasts wrap- ped around slibes of ham and SATiss-type cheese, tied and browned in butter. At serving time ,Ahey are served with a rich sauce laden with fresh mush- rooms. The home economists of the Canada Department of Agri- culture tell us that this is a special recipe of theirs - "Supremes de Volaille a la Suisse" - and is,"fit for a king". FRESH' MUSHROOMS WITH POULTRY Fresh mushrooms have al- ways been rather "special". The Romans recognized this cen- turies ago and called them the' "food of the gods". The Pharoahs of Egypt were unable to under- stand the magical overnight ap- pearance of mushrooms in the fields. They considered them much too delicate -to •be eaten by the common people so kep by the, common people So kept them for .themselves. The first record of mushroom cultivation was probably-" uring the reign of Louis XIV of France. The earliest known mushroom beds were abandoned caves where building stone was previously quarried. The use of specially constructed buildings• for mush- room growing may have origina- ted in Sweden during the middle of the eighteenth century. Thanks to the present, mushroom industry the cultivated , mushrOom is readily available to all food shop- pers. Fresh with combine well with a' great . variety of foods,i and may appear in hors d'hoeuvreS, soups, salads or, en- trees.. The home economists of the Canada Department of Agri- culture choose to feature fresh mushrooms with chicken and ham as their special wayof welcoming spring. If there is some chicken and ham left over they might be used along with mushrooms to make this "Chicken and Ham Casserole". •Fresh mushrooms are sauteed with strips of cook- ed ,ham then combined with noodles, diced chicken and cream sauce before baking. Another chicken-ham-mushroom entree is one which is guaranteed to -please the most fastidious guest please the most fastidious guest •L• "Supremes de Volaille a la Suiss,e". Boned chicken breasts are rolled around slices of ham and grated Swiss-type cheese, tied and browned in butter. At le serving time these elegant rolls are served with a rich sauce laded with fresh mushrooms. "C ken Loaf with Mushrown is a family-type dish .1117-[.. Grow ro Iiicacy The Yew' Round The mushroom, the gourmet's delight, was once a rare deli- cacy but now it is available fresh the year round. This is one vegetable that is easier to grow, in specially constructed buildings, in winter than in sum- mer. The Cultivated mushroom is grown on long beds or rec- tangular trays of specially pre' pared compost in dark' houses with controlled temperature, ventilation and humidity. It takes approximately six weeks from the time of filling the bed to produce the first lot of mushrooms. A bed will normally yield six or seven different lots or "breaks" over a period of three months. Experienced men who know just when a mushroom is mature hand pick them directly into the boxes or baskets in which they are to be marketed. Mushrooms must be handled gently and as little as possible to avoid brea- king or bruising. Fresh mushrooms are mar-. keted within 24 'to 48 hours of picking and are sold in boxes or by the pound. They may vary in size and varieties of different shades of color, from white to brown, may be available. The darker colored mushrooms usually have better keeping qua- lity and are thought by many to thickened. Reduce heat and sim- mer 5 minutes, r stirring occal• sionally. Gradually add cream and pan drippings from chicken. Heat thoroughly. Arrange chicken breasts on service platter, pour sauce over and garnish with mushroom caps. 6 servings. CHICKEN,AND HAM CASSEROLE 1 cup cooked ham, cut in thin strips 1 cup sliced mushrooms (about 1/4 pound) 3 tablespoon's butter 3 tablespoons flour • 2 1 /2 cups bouillon 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup light cream 4 cups cooked medium noodles ,(8 oz. uncooked) 3 cups diced cooked chicken 1/2 cup grated cheese Saute ham and mushroom's- in '1 tablespoon butter about 5 mi- nutes; remove from pan. In the same frying, pan combine re- maining butter and flour: -Gral: dually add bouillon, seasonings and cream, stirring constantly until " thickened (about 5 'to 10 mintes). Mix ham, ' mushrooms and noodles and place in greased baking dish, Arrange chicken on top' and, pour sauce over. Bake at 350 deg. F. for 30 minutes. Sprinkle with grated cheese and broil about 2 minutes. 6 ser- vings. An Expositor Classified will pay you dividends. • Have you tried one? Dial 52'7-0240. News 0 • Correspondent Mrs. Ken Mcjcplis; Mrs. J, R. Jefferson visiteM Sunday with Mrs . Bruce Cleland and family of Listoivel. - Mr. and Mrs. Robert Gardiner and family, Mr. and mra. Larry Gardiner and Steven, Mr. and Mrs. Mervin Nairn and Harold, were guests of Mr. and Mrs. Ken Beeps of R.R., St. Marys. mrs. Percy Adams and John of Blyth arid Mr. George Brooks of Dublin visited Sunday with Mrs. George Wallace and Mrs. Verna Brooks on Sunday. Mr. and Mrs. Alex Gardiner visited with Mr. and Mrs. Ed. Knechtel of Rostock. Mr. and Mrs. Herman Hoste and family of Seaforth, Mrs. Ethel Bruce of Exeter visited with Mr. and-Mrs. Calder McKaig. Misses Marilyn and Marjorie McKaig of Sudbury spent the Week end with Mr. and Mrs. Calder McKaig and Mr, Angus McKaig. Easter visitors with Mr. and Mrs. Roy McCulloch, Mr. and Mrs. Robert Waddell and family Guelph. Mr. and Mrs. Wm. Bax- ter and family, Mitchell. Mr. and Mrs. Ken Davey and sons, London, Mr. and Mrs. John Saunders of Windsor, Mr. and Mrs. John Schneider of Mitchell. Mr. and Mrs. Wm. Laidlaw and John of london visited on Saturday with Mrs. J. R. Jef-' ferson. INVEST In a Giaranteed Trust Certificate DONALD G. EATON Office in Masonic Block Main St., SEAFORTH Phone 527-1610 - Euchre IrWinners A successful euchre was held at the home of Mr. and Mrs.. Elmer Townsend, March. 24th, under the auspices of the Order of the Eastern Star. Winners were:. Ladies high, Mrs. Les Oliver; Ladies lone hands, Mrs. Harold Pethick; Travelling pri- zes, Mrs. Mary Lupul, Mrs. Helen McClure. - •"' Save on this real service• station pour spout made of • heavy duty plate steel. er FRESH MUSHROOMS COMPLEMENT CHICKEN - HAM ROLLS FrePh mushrooms areas natural a companion to poultry as salt is to pepper. These elegant rolls are chicken breasts wrapped around slices of ham and Swiss-typecheese, tied and browned in butter. At serving time they are served with a rich sauce laden with fresh mushrooms. The home economists of the Canada Department of Agriculture tell up that this Is a special recipe of theirs - "SuprPmes de Volaille`a la Suisse" - and is "fit for a king". Suggest Fresh Mushrooms As: Chicken Complement Combine all ingrdients and mix thoroughly. Chill. Makes about ,1 cup. SUPREME DE VOLAILLE A LA SUISSE 6 half chicken breasts, boned arid skinned 3/4 cup grated Swiss`-type cheese '6 slices cooked ham (1/2 pound) 3 tablespoons butter, melted. Pound chicken breasts to flat- ten., Place 2 tablespoons grated' cheese on each slice of ham. Fold ham to completely enclose cheese. Place on chicken breasts, roll up like a jelly roll and fasten with a 'skewer or tie with string. „Saute rolls in butter over medium heat Until lightly browned (10 to 15 minutes). Reduce heat, cover pan tightly and cook gently until chicken is tender (20 to 25 mi- nutes) turning once. Uncover, in- crease heat and continue cooking until chicken is slightly crisp and liquid in pan is reduced .(5 to 10 Minutes). MUSHROOM SAUCE 2 cups mushrooms. (about 1/2 pound) 1/4 cup chopped green onion 3 tablespoons butter, melted 3 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper ' Dash nutmeg 1/4 cup dry white wine 1 1/2 cups bouillon ' 1/2 cup light cream 'Sale some mushroom caps to gaknish. rolls and slice re- mainder. Saute mushrooms and onion 'in butter until limp (6 to 8 minutes): Remove mushroom caps and keep warm. Stir in flour and seasonings. Gradual- ly add` wine and bouillon, stir- ring constantly until smooth and CLAY FARM DRAIN TILE Loose or Palletted * Delivery or Pick Up at Yard Use Clay Tile for Tested and Proven Performance • LOWEST' PRICES , ORDER NOW FOR SEASONAL DISCOUNTS • PARKHILL "RICK TILE `COMPANY For Further Details Phone — London 438.1021 Collect be more flavorful. At home, mushrooms should be stored in an open container in the vegetable crisper of the refrigerator to allow plenty of air circulation. They may be safely stored a week to ten days before using. The black areas that develop on the mushroom are only an indication of maturi- ty and not that it has spbiled. Mus.hrooms should not be washed before storing _ • To prep e mgshrobriarc for using just , clean them gently un- der running water and trim away any tough edges. They do not need to be peeled. Soaking is not recommended by home econo- mists as much of the flavor and nutrients are lost in the water. They Put forward this reminder, mushrooms are 100 per cent edible - there is no waste. They are' also among the most easily prepared and quickly cooked of vegetables. MUSHROOM MAGIC Mushroom soup adds a little, magic to many a meal. In these recipes from the Food Depart- ment, Macdonald Institute, Uni- versity of Guelph, potatoes and string beans get a quick but de- licious lift. MUSHROOM BEAN BAKE 1 lb. fresh or frozen string beans 2 tbsp. butter Salt and pepper '1/4 cup finely chopped onion 1/2 can mushroom soup-thitmed with a -little milk Put the ingredients in a cas- serole dish and bake uncovered for three-quarters to one hour at 300 deg. F. Serves 4. A MUSHROOM AND POTATO 'BAKE Grate feur medium-sized po- tatdes on coarse grater. Put grated pdtatoes in a casserole dish. Pour a can 'of mushroom soup thinned with half a can' of Milk over thepotatoes. Sprinkle with paprika. Bake uncovered at 350 deg. F. for abotit 1 hour. Serves 4. . ., CANA01/414 itAPERIAL ii.. branch i i'ags. A•• • - ' ' tv'e 113;011WM.) .,'OP.,...fir ri '4•':i.,3,,.._,I!,'..5.:L.......s.,:i., ,,.'5`• urin pay (0' .- '')-,10'iT C!,1.?-s,,V13 .. . • , , '.... , • , L, ''''A LIAIL, nttsuc$r: avaiErc) slt ItAss fnoi vot co u::<,1e. 4r*:,, Si/P1of.....4.....„-iell do • ars (,,,i0 ........—_' --- 11 ......„., -,..,g.... MO IIAO.SL.A.L.Ai CV l'Aii ,KLATztl.,;Ll'A, VIA CV:ItIL,<ALr, AI,LY sr. AO:4E4M A IT !A AL•trirri ACS AM bWit:AT iLL •RL'VAL,ALS, kfrIAti Int . ELt OA TAL Ar.VOSt Ll. ;WI 1AL CAAA MALAYEAL• lac LL14111 TO ASSLOA; ILA CIS POOLE OA LUCA'. i • \ It's called a Commerce Growth Savings Certificate. And we're presenting it to people who want an easier way to save money. Just walk into any Commerce brandh and we'll sell you one right on the spot. For just $6.50 you 'can buy a certificate that grows to $10 in only 6 years".'That's more than a 50% increase in value. And we've got other denominations right up to $5,000. , k:O'i9() 210,0 VOI: VVe'l•e presentin a special tertifi to people who want to save mone $10 • SavinGffsroC'ecrtiltifi' 1)PSANK OF COMMERCE A. 02(33 2 41 . mawro!..t.i?..„,P,A,.::: 5, :1,97C.: rijirirpitatt rs .not fransierabto There's a free life insurgnce fea- ture, too. And instant cashability at any branch. Commerce Growth Savings,‘ Certificates are a great gift idea,.too. After all, where else can you buy a $10 gift.for just $6.50? Truo rate is 8 97% simple annual interest when held to maturity Commerde Gromith Savings Certificates with an witclusive free life insurance feature. Mr. and Mrs. Scott,,, S114..ren algi.104'0# #.400sr Cal:4ring and PP14glas visited . FARM on Sunday 'with Mrs. Grace Scott CAR, ACODIENTi.LjAPIPITY Mr • anctgrsi,Wesleyal14$eU •' 411f,..PFE spent the Easter week end New Rork City, Mrs. Ale/c Crago and Mrs, Alan Somera, St, Marys visited on Monday with Mr.. and)sus.x.. McKellar. JOHN' A. CARDNQ InSiirance' Agency Phone 5274490 : .Seaforth Office. Directly Opposite Seifert,: Motors with a case of CO-OP Motor Oil Reg. Value 99c Cartridge or bulk loading with pre -sure up to 10,000 psi. E-Z Air Vent Cap relieves air lock quickly. moms possem tames s» Can Opener , Pour Spout 5 Bit Uni-Driver A"-Th4 K-P Barrel Pump 1114‘ ts.04:01):01)® Petroleum Products save you MOROV