HomeMy WebLinkAboutThe Huron Expositor, 1970-07-09, Page 9Keeii
When Suakespeare wrote "my
salad days, when I was green in
judgment" he could have been,
thinking about some form of let-
tuce. The many varieties we know
today have evolved from a corn-
* mon roadside weed found ori-
ginally in parts of Europe and
Asia. Until comparatively re-
cently lettuce was grown exten-
sively in home gardens. Improved
methods of handling and trans-
portation ,noW bring this salad
ingredient to our markets in ex-
it cellent condition. With the arri-
val of July and "Salad Month"
comes the opportunity to enjoy
this succulent salad ingredient
'at its best. '
The most popular variety of
lettuce is iceberg or head let-
tuce. Choose a round, firm head .
411 which "gives" slightly when
squeezed gently. The heaviest
heads are usually mord compact
and, consewently, are a better
buy. It is a common practice to
discard the coarse outer leaves
but this waste. should be kept to
a minimum. The green leaves
16 have more of the precious vita-
mins than the inside ones. Leave
them attached and pull them off._
later to line a salad bowl or to
tear and toss into a salad. Re-
moving the core before storage
makes for easier serving later.
It Is better to twist out the core
0 as it will discolor when cut with
a knife.
To prepare lettuce for storing
hold the head, bored-end up,
under a good stream of cold run-
ning water then place the riiMed
lettuce head, cored-end down, on
a rack and allow to drain tho-
41 roughly. Store in a covered Alas-
' tic container or plastic bag with
enclosure tag, excluding as much
air as possible. The container
must allow the lettuce to drain
well. If a plastic bag is used it
should have some paper towel-
ling in the bottom to take up the
10 excess moisture.
According to the home eco-
nomists if these directions are
followed the lettuce, will remain
crackle-crisp for one to two
weeks:- course,' -the -lettuce
must be in top conditiOn when
stored. The tender leaves will
separate readily into lettuce cups
to frame salads or'the whole head
may be cut for individual green
salads. It may be sliced through
the centre into- four or more
wedge-shaped pieces, or the op-
posite way into inch-thick
'wheels'. These make attractive
Cool . Head maw Ii.ettuce,
„LETTUCE SALADS • - OUICK AND APPEALING .•
Fresh crisp head lettuce is attractive in its simplicity. This salad idea takes but a few mo-
ments to prepare according to the home economists. After removing a few outside leaves the
firm head of lettuce Is cut into wedges or slices. A variety of dressings are provided and the
diners help themselves.
That Is
HEARTY SUMMER SALAD
This is a hearty salad perfect
for an outdoor meal with barbe-
cued steaks, hamburger, or other
meats. If you like, add your own
touches; almost anything goes. •
Mexican Summer Salad
1 can (about 1 pound) red
kidney beans
2 cups diced, peeled cucumber
1 1 /2 cups diced tomatoes
1/2 cup diced green pepper
1/2 cup chopped green onion
1/2 cup chopped celery
Salt and pepper
1 oup mayonnaise
Lettuce
1. Drain kidney beans and mix
with cucumbers, tomatoes, pep-
per, onions, celery, salt and
pepper to taste.
2. Acid mayonnaise and mix well.
Refrigerate and serye.chilled.
3. At serving time, line bowl with
lettuce 1:eaves and fill with salad.
Makes 8 servings:
For some interesting varia-
tions, try a -teaspoon of chill or
curry powder,added to the mayon-
naise. As an attractive garnish,
home . economists suggest a
sprinkling'of crisp' crumbled ba-
con, toasted croutons, or chopped
peanuts.
FRICASSEE FOR THRIFTY
MEALS
Fricasseeing is a thrifty, tasty
way to serve tneat-and poultry.
LAMB FRICASSEE
2 lbs. lamb shoulder, cut
into pieces '
1 large onion, sliced
2 whole cloves
1 bay leaf
2 tsp. salt
1 tsp, pepper
2 stalks celery, diced
2 cups hot water •
2 tb^p. flour
1 1/2 tsp. curry powder
1' tsp.,*ground ginger
1 tbsp, catsup
1/4 cup cold water
1/2 cup light cream.
1 tbsp. lemon juice
1. Put meat in large saucepan
with the next seven ingredients.
Bring to a boil, cover and simmer
for 1 1/2 hours or until tender.
2. Remove meat, strain broth and
skim off fat, Return 2 cups broth
to saucepan.
3. Mix flour, curry powder and
ginger. Add catsup and cold water
and mix until smooth.
4. Gradually stir into the broth
and simmer a few nisnutes. Add -
meat and heat.
5. Stir in cream, then lemon juice
and heat gently. Makes four ser-
vings.
THE HURON ExposmoR sEAFoRri oNT JULY 9 9M.4:
‘.,eet , eerverl▪ l ee,t,e'ree,o7,11me ,
1
1
1
1.
1968 DODGE MONACO 2-door hardtop P.S .
and P.B.
1967 INTERNATIONAL Travel-All
1966 DODGE 4-doorSedan
1966 PONTIAC Grand „ParisiennV, 4door
hardtop
1966 FORD GALAXIE 500 2-door hardtop
1966 CHEV. Stationwagon, P,S. and' P.B.
1963 PONTIAC PARISIENNE, full power.
1964 FORD 4-door sedan, 6-cylinder.
1964 DODGE Stationwagon
TRUCKS
1969 CHEV. 1-Ton
1967 CHEV. 1 -Ton
.McIALIGHILIN
MOTORS
, SPECIALS
1963 VALIANT
1964 CHEVROLET
1964 CHEVROLET
FORD - MERCURY DEALER
Phone' 527-1140 Seaforth
Donald R. Bell, Windsor
F. G. Crydermar Thamesville Charles G. Munro, Embro
President First vice-president Seiond vice-president
0001 past presider HO past president DEA past president
Levi Davey, Oshawa
OCR. comptroller
Tyson Longman, Hawkestone
UCO director
Frank Wall, Port Burwell
OFA lust vice presidents
J. E. O'Dell, Corunna
OCUI. director
Robert S. McKercher, Dublin
UCO president
Ontario youngsters-can look forward
to the future- ss ith more conlidence•
than almost a n} one. They'll inherit
an economic giant sit h a remarkable
record of. accomplishmen t. Few places
, in the world, for essample. can equal
our record ror rising incomes. Our
pay ens elopes ;ire tss ice w bat they
we.re in 1957, yet prices has e gone
_up just 33' , .
...Ontarians earn Morc, pen haps.
because we produce more, Our
Gross' Pros incial Product '(the dollar
s :due of all the goods and set.% ices
produced I hors doubled in the last
decade. 13\ 1969 ,it had reached
532.3 billion and protections sh,,ss
\se eotIld fs.,1,..11 1)52 ' billisIn h\ 197:s.
1 os1,1, se account for more than
hall of ( a11,Id,1 , inatinfactured gookfs
and , of Can,1,1,i's \ manu-
factured esports. Nice work'
, keeause .,the 15 ay \se sprit,
()mark , is ill !JOi
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t.'1111e1,1'CII„ tllert thlldr n L',I1,1 ballot
ill . e.,111 t. 011-
1111(1,2 t=t rro\ade the 1110 .1100' 110,.
jobs we need each year to accom-
modate our grossing _labour force.
I hough. our dollar and our economy
lace many challenges these days,
Ontario has built the foundation
to meet Ahem. But. W', not our style
to stand on' our record, \4'e must
keep grossing and keep building our'
es.oi.romy,
()IN - C111.1: I nil ( put your
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115 *4",,F1' 9w Ft:
Ontario's educational.-}'stem is gross-
ing to pros ide the skills and knosS ledge
' that arc N nal 'to a ,grossing economy.
Tile Pros ince today has 16 unisersities
ss ith a student population that has
doubled in the last four years, And
sse's;e created 20 community colleges
in three years to gise Ontarians the
widest educational opportunities., the largest in the sst)rld.
Canada's life style of toenail-00, presents many challenges. But it's Ontario's style to meet these challenges today.
ages aren't that base been going
Our grossing econonls places gross ing up in Ontario. There's been a lot •
demands on e,lect rica pO"\I"er. Nuclear in Steel and concrete to house
generating stations. like the one ;illo‘c our c \ panding- population, and in-
strider construction neat Pickering, slustQ.. Last year mei. one third of
ss ill help supp17, keep pace ss lth ,ill the money .insestd in construe-
demand. !his station will he one ot lion in Canada \sac inested in
Ontario.
C-0? Government of Ontario
Department of Trilde and Development
-.Kenneth Wiiathedei, Ottawa .
OCU1 president
economists have selected several
dressings from their tested re-
cipe files. "Cucumber Cream
Dressing" and "Cottage Cheese,
Dressing" have), mayonnaise
(salad dressing may be substi-
tuted) as their base. "Onion
Cream Dressing" uses table
cream and "Yogurt Dressing"
features that recently popu-
larized addition to the dairy in-
dustry. Each dressing Is dell-
'cately colored and piquant and
was especially dhosen to top fresh
green lettuce salads.
CUCUMBER CREAM DRESSING
1/2 cup mayonnaise
1/2 teaspoon sugar
1/4 teaspoon salt
Few grains pepper
1 to 2 tablespoons vinegar
3/4 cup finely chopped peeled
Cucumber
1/2 cup whipping cream
YOGURT DRESSING
1 cup yogurt
2 teaspoons lemon juice
1/2 teaspoon salt
Dash pepper •
1 teaspoon sugar
2 tablespoons chopped green
onion
2 tablespoons chopped
radishes
Combine all ingredients and
chill. Store in refrigerator.
Makes about 1 cup..
ONION'CREAM DRESSING
172 cup table cream
2 tablespoons cider vinegar
1/2 teaspoon sugar
3/4 teaspoon salt
Dash pepper
Few drops tabasco sauce
1/3 cup chopped green onion
Combine all ingredients and
chill thoroughly. Makes about
3/4 cup dressing.
•
MENU OF THE WEEK
Vegetable-Meat Loaf.
New Potato Salad
Tossed Greens
Fresh Sweet Cherries
If you're looking for a way to
stretch the food budget and still
create interest at mealtime, look
to. eggs for the answer. Eggs are
not only good for you, they are an
exceptionally good buy too! A
quick search through recipe
books uncovers unlimited ideas
on using eggs in everything from
soups and sandwiches to salads
and desserts. Eggs and new On-
tario. potatoes produce a winning
combination every time.
For snack time or dessert•
time the Ontario Food Council,
Ontario Department of Agricul-
ture and Food, recommends fresh
sweet cherries, eaten out of hand.
NEW POTATO SALAD
lb. bacon
tbsp. flpur
tbsp. sugar
tsp. dry mustard
cup-vinegar •
cup water
tsp. salt
Dash pepper
4 large new potatoes, pared,
cooked and sliced
4 eggs, hard-cooked
1/2 cup chopped celery
1/3 cup chopped green onions
and tops '
1. iie,a,V oven to 350 deg. F.
2. Fry 1-inch bacon pieces until
crisp; drain off fat; set bacon
aside.
3. Combine 1/3 cup bacon fat, '
-flour, sugar and mustard in me-
dium saucepan; stir until smooth.
Add vinegar and water. Cook over
medium heatistirring constantly,
until thickened; remove from
heat.
4. Stir in salt and pepper. Ar-
'range half the hot potatoes and
'sliced -egg's in shallow baking
dish. Sprinkle with half the ce-
lery , green onions and bacon.
Pour over half the dressing.
5. Repeat with remaining ingre-
dients. Heat 25 minutes in oven,
or until heated through.
6. Garnish with additional.' egg
slices, if desired: Serves 6.
Salad dressings may be as
varied as the salads they accom-
pany, and will increase.. the Ha-
+ vor and taste appeal. If the salad
haS many 'ingredients and a dis-
tinctive flavor the• dressing
should be a plain •one. Converse-
ly, where the salad is simple the
dresSing may offer extra flavor
or color contrast.
Individual salads may be made
*from a head of lettuce by cutting
into wedges or slicing into
rounds. They will be enhanced by,
a choice of dressings and will in-
deed be "worth their salt". Home
• simple salads when topped with a Combine all, ingredients ex- favor ite dressing. , cept whipping cream. Just before
PASS THE SALAD DRESSINGS' serving, whip the cream and fold
into cucumber mixture. Makes
' about 1 3/4 cups.
COTTAGE" CHEESE DRESSING
1/4 cup mayonnaise
1/4 cup chili sauce.
1 cup cottage pheese
2 talllespoons chopped sweet
pickle
1/2 teaspoon salt
1/8 teaspoon pepper
Combine mayonnaise and chili
sauce. Add remaining ingredients
and chill. Store in, refrigerator.
Makes about 1 1/2 cups. '
1/2
2
2
-2/3
- 2/3
BUY YOUR
BUTTER & EGGS
Wholesale at Finnigans
TC. r
'16
Ontario incomes- have doubled in 12 years.
That's something your children can build on.
rd;
where people
are important
• The 'principal objectives of CIAG
are good value to, policyholders
and fair and prompt, service tq
, all claimants.
These and the other objectives of this insurance
co- operative .are set by its board — whose ten
members are elected by the controlling owners:
Ontario Credit Union League — OCUL
Ontario Federation of Agriculture — OFA
United Co-operatives of Ontario — UCO
The sponsor -owners accept only a fair ret-urn on their invested capital.
Premium income covers claims and operating costs. Investment income
is used to pay income tax and premium tax„ to provide moderate
dividends' to shareholders, and tb build the surplus needed. to support
service to a growing number of policyholders
CIAG provides home, life and automobile insurance protection and
service for more than 200,000 Ontario families. The CIAG companies
have $47 million in assets, a thousand staff' members and sales
people, and 58 offices.
•
ART WRIGH
CIAG INSURANCE
4
ee
John Rdbertson, Lively
'OM director
ls