Loading...
HomeMy WebLinkAboutThe Huron Expositor, 1970-08-06, Page 12SALADS AND HOT BREADS GO TOGETHER Crisp salads featuring poultry are well received at any time. One of these salads contains pineapple and almonds and the other process Swiss cheese and canned pears. When served with a warm French loaf spread with seasoned butter they make an irresistible combination. Home economists depict a variety of herbs which may be added In the butter. They maybe used alone or in combination and give the warm sliced loaf added appeal. the dead. There is nothing grave about some of the epitaphs which ap- pear on headstones in old church- yards of England, or eyen of ear- lier days on this and other con- tinents, but some depict rather grim humor, such as this one from Cornwall: "Here lies William Smith; and what is somewhat rarish Ha was born, bred and; hanged in this here parish." Same of these old epitaphs would indicate that husbands felt the urge to have the last word: "Beneath this stone my wife doth . lie; , She's now at rest, and so am I." And this one from a headstone in Australia: "Here lies my Wife Polly, a terrible shrew, If I paid I was sorry, I should lie too." fiere'a another sample from Worcestershire which is apoeti- cal tribute: "The children of Israel wanted breadj. And the Lord, He sent them manna; Old John Wallace wanted a wife, And the Dean, he sent him Anna." A bit of Scottish humor found on a tombstone in a Glasgow ce- metery: "Here beneath this stone we lie, Back to back, my wife and I; And When the Angel's trump shall shrill, If she gets up, then lie still." " Women, too, have placed some pretty Outspoken announcements on tombstones. terhe light of my life Kati" gone out", Wan the epi- taph one woman had placed on Seldom today do we find any- thing on a tombstone. Which would provoke a chuekle. Perhaps our forefathers had a greater sense of humor or they may have been just plain outspoken, even about FREE PUBLICATION OF SOCIAL ITEMS AND WEDDINGS Tile Huron Expositor is anxious to publish, free of charge, accounts of social events, lists of•Pvisitors, bridal Showers, trousseau teas, birthday parties of children and of course, Weddings, including photographs, We emphasize there is no charge for these news items. Please call e27-0.240 or drop the items into the office before noon Tuesday of each week. We will be happy' to' hear from you. Weddings must be received not later than one month following the ceremony and must be in writing. 527-0032 or , • 527-0421 , TVG HOMO 146 Deer Park Circle, London 471.6006 0 Investors has,me, ny plans ,and ideas that can start you on the road to financial success, Phone us. SYNDICATE LIMITED 411.11011111. HOME IMPROVEMENTS ALUMINUM SIDING WINDOWS — AWNINGS — RAILINGS • DOORS — UNIT STEPS HOLMES & MacLEAN $220 $495 80,000,00 STOCK REDUCTION - REORGANIZATION SALE ELLwooD Irm NO GOODS C 1 ALITY SINCE. 1037 SALE CONTINUES TO AUG. 29 STOR COMPLETE SALE E,WIDE ENTIRE STOCK ON SALE BliODHAGKN. Questions and Answers on Salads 1 It has long been recognized thaedinneeiteS attract or enhance eagle other. The same maybe but Serving a hot bread with a C001 crisp salad. This cembina- gen is a "natural" for a main 'nOUrse at lunch or dinner time. 'The Choice of bread may be made at the baker's, or in your own kitchen with a mix. The sim- • pleat way, of course, is to select a French loaf and prepare it for reheating at home. Home econo- mists explain how they do it in their test kitchens. The, aroma of then hot bread is extremely ap- , pealing! SEASONED BREADS Cut one loaf of French bread in thick diagonal slices, or crusty buns in vertical slices, leaving bottom crusts intact. Spread one of the seasoned butters between Slices and wrap tightly in heavy aluminum foil. Heat at 350 deg, F. - 30 minutes four bread and 15 minutes for buns. Herb Butter: Combine 1/2 cup butter and 3 teaspoons thyme and 2 tablespoons chopped parsley. Onion Butter: Combine 1/2 cup butter and 1/4 cup finely chopped onion. Green Onion Butter: Combine 1/2 cup butter and 2 tablespoons finely chopped green onion tops. Each of these is enough for one loaf of bread or 12 buns. MAIN COURSE SALADS For a salad to "make the meal" It must be hearty and satisfying and provide protein in the form of meat, poultry, fish, eggs or cheese. Erroneously these same protein foods are of- ten considered less satisfying in salads than when served hot in a -dinner. The size of an individual dinner salad should be more generous than a lunchtime one. The salad plate may display slices of cold meats on crisp lettuce along with an assortment of attractive vegetables. The dressing may be served sepa- rately. If desired, the meat or poultry may be cubed or sliced into thin strips and mixed with suitable vegetables, fruit and/or dressing. Remember to cut the anted ingredients into bite sized pieces for easy eating and to toss lightly. Refrigerate until- just before serving and thep add the dressing. Because much of the appeal of salads is in their coldness, serve the salad on chilled plates, spooning the mix- ture generously into, lettuce cupS. To provide more eating pleasure arili satiety value, place a mound Of potato chips on each-plate. "Chicken and Pear Salad", and "Hawaiian Chicken Salad" are refreshing main .dish salads, for summer enjoyment. The home economists are certain the sum- mer hostess will find them con- venient, and easy to prepare. CHIC KEN AND PEAR SALAD 2 cups cooked chicken, cut in strips her husband's stone, but shortly after had the stonecutter back to add, "But I .have struck another match." An example of a vindictive We , was the lady who had 'He rests in peace" engraved on here hus- band's headstone and after lear- ning that he •had left most of his fortune to someone elSe added, ',Thal we meet again." In Boot Hill Cemetery at Dodge City appeared this epi- taph: "He played five aces. Now playing a harp." From the children of a phi- landering husband came this: "Ma loved Pa; pa loved wimmin; Ma caught Pa with two in swim- •mlnI Here Iles Pa." And for a pioneer who rushed the season: • "Beneath this stone; a lump of clay, Lies Uncle Peter Daniels; Who early in the month of May Took off his winter flannels." Next of kin were in manx cases conscious that advertising, no matter how it is done, usually pays off. An English stone reads "sa- cred to the remains of Jonathon Thompson, a pious Christian and an affectionate husband. His dis- consolate widow continues to car- ry on his grocery business at the old stand on Main Street. Chea- pest and best prices in town." Those who mourn the pass- ing of the six.course dinner never Worked in the kitchen during the summer. a2.1 What is the difference be- tween curly endive and Belgian endive? A. Both are salad greens but curli'endive, as the name indi- cates, has narrow, finely divided curly leayes. Belgium endive has smooth, fleshy, cream-colored leave* about 5 inches long which form a compact, pointed head. Q. Is there-any particular reason why. salad greens should be torn and not 'cut with a knife? A. Greens that are torn in bite- size pieces will wilt less quickly than those that are cut with a knife, There Is also less tendency for .browning to occur along the cut edge of torn greens. - Q. How do yob make carrot curls? A. Cut long, paper-thin slices of Minced beef for hamburgers has been going to campsites for many years. This popular meat • also combines well with some canned foods fo make easy hearty dinners. It is best to transport minced meat in a cooler while it is in a froien state. Remember that a two-pound package 'will stay fro- zen longer than two one-pound ones. How long it stays that way will .depend upon the method of storage. It should be cooked when it has become partially or com- pletely thawed. If it Cannot be eaten immediately, cook it' then use it the following day. If there's more in the package than the re- cipe requires, a hamburger lunch is always enjoyed. • • . With campers in mind, home economi sts provide two main dishes using minced beef. Each recipe uses dried minced onion in place' of fresh onions and is worth 'filing with other family favorites. "Campers' Spaghetti" combines cans of spaghetti and tomato sauce, mushrooms and lcereel corn with suitable sea- sonings. "Quick Chili Con Carne" brings together canned kidney beans and tomato soup to blend lantalizingly with the cooked minced beef. Each of these recipes requires one, -pan and simmering for 15 to 20 minutes. The mouth-watering• aromas will drift through the pine branches or along the beach and bring the family running to the outdoor ring room. Although each recipe makes 61 servings, It may satisfy no more than 4 campers'. with hearty appe- tites. Yes, there's more to minced beef than' hamburgers! CAMPERS' SPAGHETTI 3 tablespoons dried minced onion 1 pound minced beef 2 tablespoons fat 1 28-ounce can spaghetti and tomato sauce carrot using a vegetable peeler. Use only those with a strip .of core- down the middle. Roll each slice around your finger and fas- ten ends with a toothpick. Chill in ice water and remove tooth- picks just before serving. Q. Are there any vegetables not suitable for use in a jellied salad? A. Vegetables such 'as lettuce, tomato wedges and cucumber slices are not suitable in a jel- lied salad because they lose their crispness. Q. What vegetables would you suggest to use with a sour cream dip at my patio party? A. 'Serve a variety of raw Vege- tables such as celery sticks, cau- liflovierets, green onions, turnip and carrot sticks, cucumber fin- gers and green pepper slices, 10-ounce undrained 1 7-ounce can kernel corn, undrained I` tablespoon chili poWder I teaspoon salt .174 teaspoon pepper 1 teaspoon sugar 1/2 cup grated cheddar cheese Combine onion in fat. and brown about 5 minutes. Add re- maining ingredients, cover and simmer until thickened, about 20 minutes. 6 servings. Smiles • • • •• A woman, seeking free gardening advice, asked a farmer: "What would be good to plant in a spot that gets very Little rain due to overhanging eaves, has too much late after- noon sun, has clay 'soil, and is on a rocky ledge?" "Lady," the farmer answered "how about a nice flagpole?" ' Dottie: "I hear you've accep- ted him. Did he happen to mention that he had once proposed to me?" Lottie: "Not specifically. He did say that he had done many foolish things before he met me." SALAD •CROUTONS - Cut 2 cloves garlic in quarters. Add 2 to 3 tablespoons salad oil and let stand about 3 hours atroom tem- perature. Remove garlic, add 2 cups of bread (cut in 1/2-inch cubes) and toss well to coat pieces. Spread evenly on a cookie sheet. Bake at 325 deg. F. until golden (15 to 20 minutes) turning over once or twice to brown even- ly. Makes about 1 1/2 cups. These provide an interesting texture contrast to most vegetable salad combinations. 'FRESH BEET SALAD Fresh local salad vegetables are , a highlight of these ,early weeks of summer, reminds the Food Council', Ontario De- partment" of Agriculture and Food. Take full advantage of the cabbage, radishes, green oniens, lettuce, and tender young beets appearing on the market now in increasing abundance - and serve a different combination of fresh, crisp vegetables with every meal. Onion Dressing 1 cup salad oil 1/4 to 1/3 cup vinegar(to 'taste) 1 tsp salt 1/4 tsp pepper • 1/2 tsp dry mustard -1 medium'-size oni ill 5 or 6 whole cloves 1. Stud onion with cloves. Bake at 350 degrees F until onion is tender. Cool. Remove and dis- card cloves. , Chop onion 'tine. 2. Thoroughly mix oil, vinegar, salt, pepper, dry mustard, and chopped onion. 3. Shake well before serving. SALAD: 3' cups cooked fresh beets cut in julienne elrips 1 hard-cooked egg, finely chopped onion dressing • lettuce leaves 1. Toss beets and egg with onion dreasing.to coat thoroughly. 2.' Serve on: crisp lettuce leaves. Look for Ontario fresh cauli- flower this month. When buying, home economists advise-choosing cauliflowers that have firth solid heads, are creamy white and en- circled with crisp green leaves. Avoid thoselwith soft or lOosen- ing flowerets or discolored pat- dies. A medium size cauliflower, about '2 1/2 pounds, will yield 5 or 6 servings. If cooking whole, cut away the leaves and stalk, but leave enough core to hold the head together. Wash thoroughly. If cooking in flowerets, remove leaves, stalk and core. Separate head into its natural sections, then cut large flowerets in half. To cook, try using half water and half milk. For a whole head, use 3/4 cup water and 3/4 cup ,milk and bring to a gentle boil. Place the cauliflower upright in, the liquid, sprinkle with salt. Cover tightly, -return to a boil, and. simmer gently for 20) to 30 minutes or until tenders/Drain thoroughly and serve with melted butter, seasonings or grated cheese. When cooking flowerets, use half the amount of liquid; sim- mer for 10 to 20 minutes. With 5"minutes more you can create this 'tasty cream cauli- floWer 'variation: CAULIFLOWER CREAM BAKE 1 medium head cauliflower OR 2 10-ox. pkg. frozen • cauli- flower 6 tbsp. butter 1/4 cup flour 1' tsp. salt 1/4 tsp. pepper • 2 cups milk 2 eggs, slightly beaten nutmeg 1. Cut cauliflower into flowerets. Wash thoroughly. Cook caulle' 01.4101.""11111101P"014100041111111101•11 INSURANCE Auto, Fjre, Life Donald G. Eaton Insurance Agency Limited Offi6 in Masonic Block Main Street Phone 527-1610 Seaforth 10.wolinlarsialsaweillaliefee*Billass Correspondent Mrs. Ken Elligsen Mr. and Mrs. Lavern Wolfe spent ten days with Sgt. and Mrs. Dick Watson, Douglas,Dona' aid, Diane and Diamond, at Oromocto, New Brunswick. Mr. and Mrs., Donald Wolfe, Steven and Jainle, London, spent Thursday with Marcel Wolfe. . Mr. Dave Lemon, Seaforth, called on Mr. and Mrs. Lavern Wolfe on Monday. Brian Eickmeier and Steve Oppenhauser returned hom from a trip to Northern Ontario. • Mr. and Mrs. Reuben Buuck attended the Graul Reunion held at Staffa park on Sunday. Miss Phyllis. Hinz, New • York, spent several weeks with her parents, Mr. and Mrs. Al- bert Hinz. Mrs: Wilfred Ahrens accom- panied Mrs. Gordon Bach and Bernice, London to visit Mrs. Bach's son-in-law and daughter Mr. and Mrs. Marvin Winhold and family at Miami, Florida. Rebecca, Timothy andeatob- ert Jr., children of 19v. and Mrs. Robert Rock, Dartmouth, N.S., are spending a month with their grandparents, Mr. and Mrs. Edwin Rock and Jane. They have also been visiting Mr. and Mrs. Wm. Broughton, Atwood. Mr. and Mrs. Wilbur Hoegy are spending some holidays in Alberta. Mr. and Mrs. Ken Elligsen, Terry and Warren holidayed last week at the Pinery. Mr. and Mrs. Otto Alberte, Philadelphia, U.S.A., visited re- cently with Mrs. August Mlle brecht and Mr. and Mrs. Les Weitersee, SHOWER, A shower was held at the Brodhagen Community Hall on Friday evening for Mr. and Mrs. Larry Barker (nee Cindy Smith), newlyweds from the Zion dis- trict. Mrs. Gary Josling read the address and Gary Josling presented them with a gift of money from all the well wisners. Lunch was served in the base- ment. Carl Horner's Orchestra supplied the music• for dancing. Mr. and Mrs. Lavern Wolfe visited with Mr. and Mrs. Mickey McCloy and Mr. and Mrs. Rus- sell .Sholdice in Stratford last Friday. Among . those attending the Wesenberg Reunicin on Sunday, at Queenston Heights, Niagara Falls, were Mrs. Caroline El- ligs .on, Mr. and Mrs; Harold Elligs on end David, Mr. and Mrs. Alvin Leonhardt, Leslie and Kathy, Mr. and Mrs. Mervyn Leonhardt, Virginia, Sherry, Rodger and Jeffrey, Mr. and Mrs. Wilfred Ahrens, Elizabeth Ellig- son, Glenn Elligson, Mr. and Mrs. Ken Elligson ' Terry. and Warren. Mr. and Mrs. Michael Con- nolly, Watburg, visited with Mr. and Mrs. Lavern Wolfe on Sun- 'day. Mr. and Mrs. Gary Sholdice, Paul, Mark and Judy, Goderich, visited Friday evening with Mr. and Mrs. Charles Scherbarth, and family. Wayne Ahrens, Dean Smith, Dennis Pepper and Larry Horn spent a week at the Pinery. Mr. and Mrs. Edward Ahrens accompanied Mr. and Mrs. Har- vey Ahrens, Marilyn and Steven to Amberley recently. Phyllis Ahrens accompanied Sharon Rohfritscb to Kettlepoint for a week's holidays. Mr. and Mrs. Harvey Ahrens accompanied Mr. and Mrs. Ross Pepper and Nancy to the Pinery on Sunday. Mr. and Mrs. Wm. Koehler, McKillop and Mrs. Lydia Franks, Preston, visited Sunday with Mr. and Mrs. Manuel Beuerman. Mrs. Franks visited several weeks with Mr. and Mrs. Koe- hler and visited other relatives. Mr. and Mrs. Wayne Heuer- man, Jeffrey and Dennis and Mary Beuerman, London, visited with Mr. and Mrs. M. Beuerman on Sunday, Allen French is visiting with Mr. and Mrs. Robert French after wending some time in Den- ver, Colorado. Mr. and Mrs. Carl Elliglen and Gary, Windsor, visited with Mrs. Caroline .Elligson. 85th BIRTHDAY A birthday party was held for Mrs. Lena Bennew /es who cele- brated her 85th birthday on &In- day at the home. of Mr. and Mrs. Robert French. Those , present were Mr. and Mrs. Jim Lloyd, Toronto, Mr. and Mrs. Bill Ben- newees, Kitchener, Mr. and Mrs. David Davis and family, Fuller- ton, Mr. and Mrs. Bruce McLean and family of St. Marys. Mr. and Mrs. John Henderson and family and Nancy Knott, Seaforth, Mr. and Mrs. George Rock, Mr. and Mrs. Earl Rock, R. R. #4, Wal- ten, and Rev. and Mrs. Kappes. Mrs. Benrieweis received numer- ous cards and gifts. SEAFORTH JEWELLERS for DIAMONDS, WATCHES JEWELLERY, FINE CHINA. GIFTS FOR EVERY GC.C.A$lOts All Types of Repair Phone 527,0270 For Complete it INSURANCE, on your HOME,. BUSINESS, FARM CAR, ACCIDENT, LIABILITY OR LIFE ' SEE It JOHN A. CARDNO Insurance Agency Phone 5270490 : Seaforth Office Directly Opposite Seaforth Motors 1 2+41.9it 9140,011 EXPOSITOR,, SISAFORTH, ONT. AUGUST 6,, 1970 Hot Savory Breads Accompany 'Rea coo Or 1 19-ounce can pears, drained and diced 1 cup thinly sliced celery 1/2 cup shredded carrot 1/2 teaspoon salt • 1/8 teaspoon pepper 2 tablespoons French dres- sing 1 cup diced process Swiss cheese 2 tablespoons mayonnaise Lettuce •cups Mix chicken, pears, celery and carrot. Add salt, pepper and French dressing. Cover and chill 2 hours, tossing once or twice. Just before serving add cheese and , mayonnaise. Toss lightly. Serve in lettuce cups. 6 servings. HAWAIIAN CHICKEN OR TURKEY SALAD 3 cups diced cooked chiCken or turkey • 1 '-cup diced celery 1 cup diced pineapple' „.. 1/4 cup desiccated coconut 1 teaspoon sell 1/2 cup blanched slivered, almonds 1/2 cup mayonnaise or salad dressing. Lethide cups Mix chicken, celery, pine- apple' and coconut. Toss lightly and chill. Just before serving sprinkle with salt, add almonds and mayonnaise.' Toss to coat pieces. Serve lettuce cups. 6 servings. • To Wit and Humor Campers Minced Beef Dinners can mushrooms, Combine onion and beef and brown in fat about 5 minutes. Add spaghetti and tomato sauce, mushrooms, corn and seasonings. Cover and simmer 15 minutes. Spritikle with cheese. 6 servings. QUICK CHILI CON CARNE 1/4 cup dried minced onion 1 1/2 pounds minced beef 2 tablespoons fat I tablespoon chili powder 3/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon oregano 2 10-ounce cans condensed tomato soup 2 14-ounce cans kidney beans in sauce START THE TOSSED SALAD EARLY Do you leave your tossed Sae lad to prepare until just before you serve dinner? Ins really not necessary to do this. Salad Ingre- dients may be prepared several hours previous to tossing with the dressing and serving. Most tossed salads contain one or more types, of greens as well as celery, onion., tomatoes and cucumbers. The lettuce may be torn, celery diced and the other vegetables sliced as early as six hours before the actual tossing and stored in the refrigerator in a plastic bag or a covered bowl. Tomatoes 'and cucumbers are best stored separately in order to keep the salad as crisp as pos- sible. The dressing should be added just before serving. One or more of these additions may be added to the usual tossed salad ingredients just before the dressing: thinly sliced radishes, cauliflower- flowerets, chopped hard-cooked eggs, diced green or sweet red pepper, crumbled blue- veined cheese, crisp bacon pieces or croutons. Cues on Cauliflower flower until tender, and drain. Place in pie plate. 2. Melt' 2 tablespoons butter and pour over cauliflower. Set aside. 3. Melt remaining butter in top of double boiler. Add flour, salt and pepper and mix well. Remove from heat. Gradually, stir in milk* and ergs. Return to heat and cook and stir until thickened. Pour over cauliflower. Sprinkle with nut- meg. 5. Place under broiler until lightly browned - about 3 minutes. 8. Serves 5 or '6. KNOW muR NATURE WAY WAS "Kg SKUNK SUCH 9-rINOWE MARKINGS WHILE , °VAR ANIMALS ARE COLORED "ro HELP CONCEAL -11-IEMf THE VIVID MARKINESo ARE A ma-rut-nos -ro 0131ER ANIMALS. NO ANIMAL WILL KNOWINGLY ATEAcK A %WM.( KILBUR-Y 12-ft. SWATHER N CENT • IRVI FARM EQUIPMENT ••••••••1. MOH • 1:40An11214 c9Dhn Nadi AYR- GAILY-SEAFORTH ooltoita 52/-0120 SEE THE 1970 M & W (high capacity) DRYERS Now up to 450 Bushels per hour. .• SPECIALS LAST CHANCE ! 0