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The Huron Expositor, 1970-06-11, Page 15• THE MORON MOW p lb Celebrate Dairy Month With "Cook-out" litienus Wash, pare, and rtnse po- tatoes; cut in thin slices. Light- ly grease "a baking dish; put in a layer of potatoes; sprinkle with salt and pepper. Add a layer of thin onion slices. Repeat lay- ers. Pour white sauce over po- tatoes. Bake at 325 deg. F. about 1 hour or until potatoes are soft. Serves 4. SCALLOPED POTATOES boiling water until the sauce thickens. 'Cover and cook until there is no taste of raw starch. 4 or 5 potatoes 1 onion, sliced Beat eggs until frothy; add cheese .and butter and place in top of double, boiler over boiling water. Stir• mixture constantly until smooth and thickened. Sprinkle with pepper. When con- sistenc) is creamy, spoon mix- ture over French bradarranged in shallow casserole dish that has been warmed. Serves 4 to 6: You don't have to own a fondue pot for this cheese fondue, sug- gested by' the Food Department, Macdonald Institute, University of Guelph. 6 large eggs 1 cup shredded natural Gruyere cheese 3/8 cup butter, softened Pepper Lightly toasted FrenchPbread cubes Parsley flakes Cheese Fondue Fondue Hazards DOUBLE BOILER FONDUE More cooking time is needed for cooking frozen meat. Home economists, Macdonald Institute, University of Guelph give the fol- Not all foods can be frozen. While most foods freeze success- fully, say home economists, check this list of what not to 'freeze. Mayonnaise - or foods containing mayonnaise Custard pies Cream puddings, cream' fillings Cream (but whipped cream pan 'be frozen) Cream cheese alone Gelatin desserts or salads, un- less they are whipped Whites of hard-cooked eggs Salad greens and vegetables that are eaten raw - lettuce, celery, radishes, tomatoes, cucumber COOKING FROZEN MEATS AND FISH Take care when using your fondue dish, warn home econo- mists, Macdonald Institute, Uni- versity of Guelph. One fondue gourmet came close to having his house burned to the ground when a fondue crock broke open while filled with boiling oil that ignited when it hit the open flame. The flames flowed across the table, onto the floor and ignited the drapes. So, take heed: be , sure to use only a metal fondue pot and that the type of fuel used will not explode or flow. An al- cohol burner is implied in most instructions, but this is not spel- led out. Also be. careful when re- moving the forks from thepot, as there is the chance that oil or cheese will flow down the out- side and ignite. WHATNOT TO FiZEEZ E lowing suggestions for cooking frozen meat and fish; Roasts: roast, uncovered at 325 deg. F. Increase cooking time MEET THE MAN WHO DOES THE MILKING YOUR HEALTH DEPENDS ON HIM . . . YOUR INCOME MAY, TOO The man who does the milking - the indispens- able dairy farmer - is a man we're all beholden to for fresh whole milk and all the other wonderful dairy foods. You know that dairy foods are essential for healthful living. They supply the bone and, body- , building food values growing children must have • . . and adults too. That's why the health of you and your family depends on the dairy farmer. But did you ever stop to think how important the dairy farmer's work is to Canada's economy . . and to your own income? Look at it this way. 'One out of every six Canadians depends on the dairy industry for his livelihood. When you buy dairy foods, you help provide income for the dairy farmer, and formore than.2 million other Canadians who work in dairies, farm •equipment companies, feed and fertilizer plants, and many other industries. These people in turn use their income to purchase food and clothing, appliances, cosmetics, theater tickets, insurance policies and other items common to the anadian, way of life. • Now suppose Canadians changed" their eating habits - began buying less milk and dairy foods. The dairy farmer would be first to feel the pinch. With his income reduced, he'd have to cut back his purchases of farm equipment, fertilizer, etc. Dairies, farih equipment manufacturers' and feed and fertilizer plants would have to reduce wages - maybe lay off men. The purchasing power of 2 1/2 million Canadians would be substantially reduced. Your income - 'even your job - night be affected. Naturally, such a calamity won't occur because Canadians know the importance of diary -foogg in their daily diet. By the same token, the more dairy foods you consume, the more the whole economy benefits. And this is an ideal time to help yourself to a large measure of these health-giving foods and a share in the 'economic progress df Canada. Fdr Jtuie is the- month of flush production on the. nation's dairy farms. That's why June is Dairy Month. by approximately half that required for fresh, Beef Steaks, Lamb Chops; pantry or broil. Cooking timels ap- proximately twice that re- Mitchell, Ontario Is a part of milk, our most nearly perfect food. 12 QUARTS BUTTER STACEY BROS. LIMITED JUNE AND EVERY MONTH S I. Butter and Powdered Skim, Milk Equals Whole Milk Nutrition You Save Dollars ' Instant Powdered: skim milk - - - High in protein and calcium. Use Less Water For Sweeter Flavour VIM The enjoyment of a good meal is enhanced by the natural flavour of but- ter. GOOD FOOD MAKES A DIFFERENCE In Business Since 1895 The Ontario Food Council, Ont- ario Department of Agriculture and Food reminds you that June is Dairy Month, and a nice way to celebrate is with a good tasting, economical cook-out menu. Done to a turn on your camp stove or barbecue, marinated round steaks 4 and fresh Ontario asparagus never tasted better. Then by simply add-. ing a tangy tomato aspic full of flavorful cottage cheese, you're ready to take on all appetites. Cottage cheese not only ensures the excellent nutrition obtained from milk products but is guaran- P to please the weight- watchers in the 'crowd. Add it to mealtimes throughout the summer• ahead. B-B-Q CHEESE ASPIC* 1 3 oz pkg.lemon-flavored gelatin 1 cup boiling water 1 8-oz can tomato sauce 1 1/2 tbsp vinegar 1/2 tsp salt dash of pepper 1 tsp Worcestershire sauce 1 cup cottage cheese 1. Dissolve gelatin in boiling water. Add' remaining ingredients. , 2. Pour into 3-cup mold or in- dividual molds. Chill, until firm. 3. Unmold on crisp greens. Serves 4 to 6. GREENHOUSE CUCUMBERS When buying Ontario green- honSe cucumbers, look for fresh, firm cucumbers that are well Shaped, bright green in color with Whitish tip •or white lines, and smooth skins. To retain the crisp texture and full flavor,home econ- omists advise storing cucumbers in a cool place but not in the re- frigerator. The cucumbers should be used within a few days.' Cucumber 'can be served peeled or unpeeled, but if served with the skin on, taste it first as the skin may be bitter or strong. If the cucumber itself. tastes bitter, cut it in half and rub the two ends together until all the milky fluid has been worked out. Leftover meat makes an in- expensive but tasty stuffing for Nt Ontario greenhouse- cucumbers in this recipe from the Food De- partment, Macdonald Institute, University of Guelph. STUFFED CUCUMBER 2 tbsp cooking oil, • 1 onion, sliced 00 1 tbsp piniento pepper 3 tomatoes, cut in small pieceq • 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp' pepper.... 1 tbsp chopped parsley 1 1/2 cups cooked leftover meat, cut up in cubes 4 medium-size cucumbers Ye 1 small onion, thinly sliced 3 carrots, sliced 1 cup bouillon or meat stock 1. Cook one sliced onion in cook- ing oil until tender. Add tom- atoes, pimento, garlic, salt and pepper, parsley and cubed meat. Cook for 10 minutes. 0 2. Peel cucumber, cut- in half lengthwise. Remove seeds and fill each •half with the cooked' —meat mixture. Tie the two hal- yes together. 3. Arrange the sliced onion, and carrot in bottom of greased cas- • serole dish.' Place stuffed cu- cumber on top; cover with bouil- lon and cook at 350 degrees F 30 to 45 minutes. Serves 6 to 8. SMOOTH AND SUPREME 'SCALLOPED POTATOES Quite often, the , milk used in a scalloped potato recipe will curdle. If you prefer a smooth, rich appearance, Nine econo- mists at Macdonald Institute, suggest using a basic white sauce in place of the milk. BASIC WHITE SAUCE 1 cup milk 2 tbsp. flour 2 tbsp, fat 1/2 tsp. salt 11 Measure the flour and sea- sonings • into the top of a' double boiler or a heavy saucepan, kee- ping the ingredients to the side near the handle. Measure the fat into the op- posite side of the pan. Place the pan over the heat so that the fat O melts; stir , in the dry ingre- dients; allow to bubble together. Remove the pan from the heat. Add the milk slowly, stirring un- til the cook is smooth. Stir and over lOw heat or over round out this simple-to-prepare cook-out supper you might take buttered buns, chilled canned Fry sausage meat until brown, fruit, cookies and a favorite be- breaking it up with a fork, as it verage. cooks. Remove from pan and GREEN BEANS WITH SAUSA4E drain. Add onion and savory to 2 19-ounce . cans green beans 1/2 teaspoon salt 1/4 teaspoon savory 1 cup chopped Onion 1 1/2 pounds sausage meat parent. Add beans and sausage to pan and saute until onion is trans- heat. Season with salt, pepper and sausage. 6 servings. 1 or 2 tablespoons of fat from They're Delicious ... GET YOUR ' SOFT ICE CREAM, PRODUCTS Cones, Shakes, Floats and Sundaes, Etc., from• the SEAF-ORTH FREEZE KING TRY OUR FRIED CHICKEN AND OTHER LIGHT LUNCHES FOR' TAKE-OUT SERVICE I • PHONE 527-0034 TRY TASTY Ice Cream during NATIONAL DAIRY. MONTH Buy ice Cream in Bricks, Bulk, Cones or Dixie Cups See These Dealers For. Famous Name Ice Cream FAMOUS FOR QUALITY Bisset's Ice Cream available at . WINTHROP GENERAL STORE (RICH'S RESTAURANT • Serving Ice'Cream For • Over 60 Years IVIcCLINCHEyis RESTAURANT for Bisset's Ice Cream ' , A Family Favorite! York Ice Cream - from •. . - CLEAVE'S SUNOCO SERVICE Have You Tried Top Valu, Borden's or , Bisset's Ice Cream Buy it today at your I.GA. Store WILKINSON'S I.G.A. Royal Ice Cream from GERALD'S SUPERTEST . Phone 527-1010 — Seaford'. Bisset's Ice Cream available at SEAFORTH LIONS PARK SMITH'S SUPERIOR ' J FOOD MARKET for SILVERWOODS' • DELUXE ICE CREAM Bricks - Cones - Bulk - Etc. - Neilion's Ice Cream • aVellable at It's Delicious) . June Is 1 Dairy Month', BOB &BETTY'S VARIETY quired for fresh. Pork Chops: panfry or bake. In- crease cooking time- by half that required for fresh. Veal Chops: fry or bake. Increase cooking by 10 to 15 minutes over that required for fresh, COOK-OUT SUPPER An invitation to the sociable outdoors is now being extended by spring-green lawns and warm sunny afternoons. One shouldn't let a day of this year's outdoor ' eating pleasure go by. A simple meal can become a feast just by packing a basket and cooking sup- per outside. If you enjoy this sort of thing you probably keep in readiness such items as mugs, cutlery, pa- per plates,•napkins, etc. in order to be ready ' to take off at short notice. A recipe for a simple-to- prepare main dish is riOreen Beans with Sausage". According to home' economists the season- ings may be .measured out at home, packed in the hamper early in the day together with two nine- teen-ounce cans of green beans. The onion may be chopped, and wrapped in foil. At the rrgo" sign it, along with the sausage meat, may be transferred from the re- frigerator to the hamper. To 1/4 teaspoon pepper