Loading...
The Huron Expositor, 1970-06-11, Page 13WILDFIRES_ STARTSO EASI LY.,, IT'S ALWAYS BETTER WITH BUTTER "Seal Pure" CREAMERY BUTTER • TRY OUR . DELICIOUS "SEAL PURE" Distributors of SEAL PURE Milk Products Packaged by HURON FOOD PRODUCTS LTD. Successors to COUSINS DAIRY and CREAMERY Brussels Phone 887-6872 ALLAISID IMPORTED CHEESE HOLLAND CHEESE PUFFS Serve Holland cheese puffs with soups or salads (especially fruit salads), or on their own as a light snack. Puffs also make savory shells for creamed seafood or tuna or mushrooms, or with ehicken-a-la-king. The impor- ted Holland Edam or Gouda adds a cheesy fillip to the puff A COMPLETE LINE OF HOLLAND 'IMPORTED CHEESES Available at Mainstreet Variety SEAPORTH MITCHELL Phone 521.1640 Phone 3484251 MILK SHAKES TRY OUR DELICIOUS CHICKEN DINNER 3 pcs. of chicken French fries and col* slaw Only 1.25. ALL OUR CHICKEN IS COOKED FRESH DAILY — NOT FROZEN — OPEN DAILY Noon to Midnight 7 Days A Week Strawberry, Rum and Butter, Pineapple, Vanilla, Butterscotch Cherry, Chocolate and Banana. Only 35c Farmer's Dell BRUCEFIELD Phone 482-7255 On No. 4 Hwy. OPNOTCH TOPNOTCH FEEDS LIMITED DAIRY FARMERS June is your month! All year long you work hard to send us de- licious, nourishing dairy foods. And now, during June Dairy Month, it's our turn to say "Con- - gratulations, Dairy Farmers, on a job well done." DAIRY SUPPLEMENTS DAIRY RATIONS MILK ,REPLACER • CALF VEALER 0 In. Stock At All Times - Phone 527-1910 Seaforth, JUNE 15 DAIRY MONTH GAY LEA DAIRY. PRODUCTS "FRESH FROM OUR LOCAL FARMS" DROP IN AT THE LOCAL BRANCH OF THE UDPC AND PICK' UP FARM FRESH Gay Lea Eggs 37. Gay Lea Butter 4. Gay Lea Cheddar Cheese 4 Gay Lea Ice Cream .46 Gay Lea Yogurt 'UNITED DAIRY . s. PRODUCERS CO-OPERATIVE GAY LEA PRODUCTS SOUTH MAIN STREET PHONE 521.1590 .SEAFORTH, ONTARIO THE HURON EXPOSJTOR, $EAFQ6'H June is DAIRY month Mk, Dairy Dips for Summer Fun 40xog 17;34. CHEESE AND HAM DIP 2 cups (8-ounces each) grated Cheddar cheese 2 cans (2 1/4-ounces each) de- villed ham spread 3/4 cup mayonnaise .1/4 cup chopped green onion 1/2 teaspoon prepared mustard 1/4 teaspoon pepper Combine all ingredients and chill. Makes about 2 cups. • 2 tablespoons lemon juice PATIO FEVER AS JUNE TEMPERATURES RISE June, and the living is easy, as family and friends move out- doorg for meals, snacks aid" cook-outs that lean heavily on , mouth-watering dairy foods. And in this June Dairy Month, the Canadian Dairy Foods Ser- vice Bureau is right in step with a company patio special, Seafood Mull. Its flavor is lively hot with • Tabasco, rich with butter, and tangy with lemon; just right for serving with fluffy cooked rice or hot buttered noodles. SEAFOOD MULL '(Makes 10 Servings) 10 strips side bacon 3 tablespoons butter 1 cup finely chopped onion 1 cup finely chopped celery 2 20-ounce cans tomatoes 1 8-ounce can tomato paste 1/2 clove garlic, minced 1 teaspoon celery Salt 2 teaspoons sugar 1/4 teaspoon ground allspice 1/2 teaspoon Tabasco sauce 1 tablespoon Worcestershire sauce 1.7 - lemon, very thinly sliced 1 4 1/2-ounce can shrimp 1 6-ounce can crab meat 1 5-ounce can lobster 1/4 cup butter 1/2 cup sherry (optional) Cut up and fry bacon until crisp in a large heavy sauce- pan or Dutch oven. Add the 3 tablespoon butter, onion and ce- lery; cook until vegetables are tender but not browned. Stir, in tomatoes, tomato paste 'garlic, celery salt, sugar, allspice, Ta- baSco sauce, Worcestershire sauce and lemon. Simmer un- covered' for 40 minutes. Drain, rinse and devein shrimps. Drain and flake crab meat and lobster. Add fish to tomato mixture; sim- mer 15 minutes. Just before serving, stir in the 1/4 cup but- ter and sherry, if being used. Serve' over freshly cooked rice or noodles. • SOUR CREAM ,MAKES THE MOST'OF SUMMER SALADS 1/4 teaspoon salt 1/4 cup finely chopped celery 2 tablespoons sliced green onion, 1/4 cup mayonnaise Sprinkle gelatin over lemon juice and let stand 5 minutes to soften. Add lemon jelly powder and boiling water; stir until jelly powder is dissolved. Stir in cold water and dairy Sour cream. Chill until mixture just begins to set. Fold in cottage cheese, sugar, salt, celery, onion and mayon- naise. Turn mixture into a 1 1/2 quart mold which has been rinsed with cold water. Chill until set. Unmold on crisp greens. ICE CREAM DESSERTS FOR JUNE ENTERTAINING For cool June hostessing, count on that dairy food ice cream to give you elegance in the dessert line, along with convenience at serving time. This is the time of- year when dessert parties come, into vogue and smart hostesses want to enjoy' their , own parties as well as win plaudits from their guests. That's where ice cream comes into the picture. With a few novel ideas, a dash of imagination and the wide variety of ice cream flavors you can choose, you'll have desserts a-plenty for all yOuz- parties. And Mom, don't forget that ice cream's a dandy family des- sert too - first choice of both the Small Fry and Father. A good food," as well as a frosty flavor. treat, you'll know that all the fine food essentials of milk are con -° centrated. into every package of ice cream. And now for a dessert idea to start the ball rolling. Our Fresh Strawberry Ice Cream Cookie Roll is one of those quick-brick- treats that's so nice to know about. You simply slice a brick of fresh' strawberry ice cream into eighths, then tuck chocolate- • coated cookies in between the brick slices. Once well chilled, the roll can be,,cut and served on your prettiest china. A frill of whipped cream, along with the chopped nuts garnish, will 'add to the festiveness. FRESH STRAWBERRY ICE CREAM COOKIE ROLL (Makes 6 servings) 1 brick fresh Strawberry ice cream Chocolate-coated cookies Chopped nuts Slice brick of ice cream crosswise into eight piece's. Be- tween each ice cream slice place a chocolate cookie. Press brick firmly together; press nuts into ice cream on top. Place in free- zing compartment until serving time. Cut diagonally. Note: Two oblong or triangur lar cookies can be used 'instead of one scidare one. PANCAKE PARTY For a pancake party, here's a quick start with a mix. The homemade richness comes from the evaporated milk and the easy- to-prepare fruit syrups. Home ec- onomists suggest serving the syrups warm by placing-the filled pitchers in a pan of hot water. QUICK PANCAKES 1 cup pancake.mix 1/2 cup Water 1 egg 2 tbsp salad oil or melted short- ening 2/3 cup evaporated milk. 1. Combine milk, water, egg and oil in a shaker or covered jar. (If melted shortening is 'used, add after the pancake mix.) Add pancake mix and shake vigorous- ly until, the batter is fairly smooth. 2. Pour batter in small cakes onto hot, 'lightly greased griddle 3. Turn cakes when bubles on surface break. 4. Serve with whipped butter and Smokey Says: Be extra careful—only you can prevent them! warm syrups. Makes 12 small cakes. SYRUPS BLUEBERRY SYRUP 1 1-pound can blueberries (2 cups) 1/2 Ciiplight corn syrup• dash of salt 1. With electric beater or blender, blend blueberries until smooth. 2. Pour into a small saucepan; stir in syrup and salt. 3. Bring to boiling; boil gently, uncovered, stirring constantly, 5 to 7 minutes. Makes 2 cups. STRAWBERRY SYRUP HONEY-ORAN:9E SYRUP 1/2 cup honey 2 tbsp thawed frozen orange juice concentrate dash of salt Combine honey, orange juice, concentrate, salt. Heat and stir."' Serve warm. Makes 3/4 cup. Dairy products make ideal bases for mouth-watering dips. Start with delicately flavored • milk-white cream cheese, cot- tage cheese and sour cream and combine them with various re- lishes and "season1110. Place bowls of chips, trays of crackers or vegetable sticks for dipping within easy reach of your guests. Whether the occasion be snack- • time or party time, just watch the food disappear! From their selection of dairy dip recipes, the home economists of the Consumer Section of Cana-. da Department of Agriculture have selected "Cheese Dip for Fruit" using cream cheese and "Sour Cream Vegetable^ Dip". "Cheese and Ham Dip" combines devilled ham spread with grated cheddar cheese. • CHEESE DIP FOR FRUIT 1 package (8-ounces) cream cheese • 1/4 cup cream 3 tablespoons salad, dressing 2 teaspoons lemon juice Dash salt Beat cheese, until fluffy. Gra- dually beat in remaining ingre- dients until 'well combined. Serve • with whole strawberries. Makes about 1 1/4 cups. ' • • • SOUR CREAM VEGETABLE DIP • 1 cup commercial Sour cream 1/4 cup finely chopped green • pepper 1/4 cup finely chopped radishes 1/4 cup shredded carrot 2 tablespoons chopped green onion 2 tablespoons chopped parsley 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teas on lemon juice •• .1%..M. are is Dal Month across C 'onor the cele- Combine all ingredients. and bration, the Dairy Foods Service chill. Makes about 1 1/2 Ceps.' Bllreaii offers a nifty new molded salad featuring cottage cheese and,• dairy sour cream. If you haven't already discovered the wonders of dairy sour cream, now' is the time to put it into ac- tion in summer salads, dressings and 'desserts. For sour cream adds its own inimitable flavor to all these good dishes, Try, this luscious Lemon Sour Cream mold and taste for yourself. It's per- • fect as a main course salad along with cold cuts or, sand- wiches. Fine too, as an accom- paniment salad . . . . with hot roast beef, hamburgers, ham and 'fish. 1 envelope unflavored gelatin 1 3-ounce package lemon fla- vored jelly powder 1 cup boiling water 1/2 cup cold water 1/2 pint dairy sour cream 1 1/2 cups cottage cheese 1 tablespoon sugar Repeat about method using. 1- . 10-ounce package frozen sliced strawberries, thawed. •••