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The Huron Expositor, 1970-06-11, Page 14THE HURON EXPOSITQFSEAFORTH, ONT., JUNE 11, 1970 19' @Tune is DAIRY month SUMMER'S AO cOTTEST FOOD VALUES - 14 0 p 0 If you want fresher milk than ours, you'll need pull to get it. Time to celebrate all the good dairy foods that nature so bountifully provides all year 'round. Enjoy them ate-;r make dairy foods daily foods! Hibbert Dairy Limited Co-operative Association Staffa, Ontario 4 Phone 345-2567 Manager: Lloyd Cameron CREArnERY f§U7'TER C" 4 oRPk`40 MANUFACTURERS OF SEAFORTH BRAND • DAIRY SPREAD and SEAFORTH BRAND BUTTER tl• Phone 527-0810. Seaforth 0 f4 Cottage cheese and cream are the stars of this June-is-Dairy-Month salad, a two-layer version of red and 'white, molded in a gay and colorful ring. The bottom layer is a zippy tomato aspic, and the top is white, combining cottage cheese with crunchy raw vegetables and seasonings. Cream gives it its velvety texture. COTTAGE CHEESE TOWIO RING (Makes 8 to 10 servings), Top Layer: 1 tablespoon unflavored gelatin 1/4 cup cold water 2 cups cottage cheese 3/4 teaspoon salt 1 tablespoon lemon juice 1/4 cup cream 1/4 cup mayonnaise 1/2 cup diced celery 1/4 cup diced green pepper 2 tablespoons minced onion r. 1 teaspoon sugar Soften gelatin in cold water in top of double boiler. Place over boiling water until dissolved. Combine remaining ingredients thorougly. Add gelatin to cheese mixture. Pour into large ring mold. Chill until firm. Bottom Layer: • 1 tablespoon unflavored gelatin 1/4 cup cold water 2 1/2 cups canned tomatoes 1 bay leaf • 1 Slice onion ° 4 whole cloves 1 teaspoon sugar 1 ' teaspoon salt 2 tablespoons lemon juice Soften "gelatin in cold water..Simmer tomatoes, bay leaf, onion, cloves and sugar for 20 minutes. Add salt and lemon juice to tomato mixture. press through sieve; add softened gelatin; 'stir until dis- solved. ,Pour otter firm cottage cheese in mold Chill until firm. Unmold on lettuce leaves; garnish as illustrated. A COOL QUENCHER FOR PATIO ENTERTAINING IN JUNE DAIRY MONTH Patici entertaining is fast gaining in popularity these days . . . and one of the reasons is that it's such an effective way to`casually be "hostess" to friends who drop over. Just make it known that you and your family will be "at home" on the patio, and the news will travel fast. It's certainly one of the simplest ways to combine lapping up summer and some good old fashioned visiting with friends. Some- thing cold to drink is a "must" fora patio-centred fiesta . . and since June is Dairy Month in Canada, we're suggasting Pineapple Mint Nog for these gala occasions. It will remind you and your guests of the goodness of milk - one of the dairy foods we cherish the year round, and 'specially honor in the Dairy Month of June. PINEAPPLE MINT NOG (Makes 4 to 6 servings) 3 eggs 3 tablespoons honey 1/2 cup pineapple juice 1/2 cup light cream 1 cup chilled milk 1 teaspoon lemon juice Few drops mint flavoring . • • Beat eggs until light and foamy. Add honey and beat until blended. Add remaining ingredients in order, blending 'well after each addition. Pour into tall lasses and garnish with lemon slices and strawberries. IN THE DAIRY MONTH OF JUNE . . . • ASPARAGUS IS A MENU BOON It's June - and Canada's gardens are beginning to glow with fine fruits and vegetables to brighten our tables. And what's better accompaniment for all these good things than our own dairy foods, being honored in this very month. Asa shining example of June's bounties, we of- fer this receipe for Devilled Asparagus With Cheese Sauce. What better beginning for any recipe than the cooking of fresh asparagus to-crisp-tenderness? We. have arranged that asparagus on zesty, ham- spread frankfurter rolls and smothered it with a creamy-smooth Canadian cheddar cheese sauce. A contribution to delicious summer •meals - whether they be served indoors or out. And an idea you can tuck away to use later on when frozen asparagus brings back memories of good eating. DEVILLED ASPARAGUS WITH CHEESE SAUCE (Makes 4 servings) 1 pound asparagus (about 20 spears) 2 tablespoons butter 2 tablespoons‘ flour 1/2 teaspoon' salt Few grains pepper 1 cup milk 1 cup shredded Canadian cheddar cheese 2 3-ounce cans devilled haM ,2 tablespoons mayonnaise 2 teaspoons prepared mustard 1/2 teaspoon Worcestershire sauce 4 Frankfurter rolls Paprika • Cook asparagus and keep warm. Melt butter in top of double boiler; blend in flour, salt and pepper. Slowly stir in milk and cook over-low heat, stirring constantly, until smoothly thickened. Add cheese afid stir until melted. Keep cheese saticewarm Over simmering water. Combine ham, mayonnaise, mus- tard and Worcestershire sauce and blend thorough- ly. Split Frankfurter rolls almost in half.Open out and spread with ham mixture. Toast under broiler 1 to 2 minutes or until ham spread is bubbly. Ar- range hot asparagus on rolls and spoon cheese sauce over each serving. Sprinkle with paprika. BARBECUED POTATO SCALLOP (Makes 6 servings) 4 large potatoes, peeled and sliced thinly 1 large onion, diced 1 1/2 cups milk 2 tablespoons butter 1 teaspoon salt 1/8 teaspoon pepper . 1/2 cup ketchup 1• teaspoon Worcestershire sauce Few drops Tabasco sauce 1 tablespoon snipped parsley Combine all, ingredients ixf'a saucepan. Cover and simmer over ,low heat, stirring occasionally, 1 1/2 to 2 hours, or until potatoes are tender. JUNE IS DAIRY MONTH Maple Lea Dairy SEAFORTH CREAMERY CO. LTD.