The Huron Expositor, 1970-08-13, Page 8HURON EXPOSITOR, SEAFORTH, otilr., AUG. 13, 1970
1
• ,„ Pork
th e Barbecue
Questions and
Answers on
Jams and Jeklies
Q. Is it wise to double a jam
Use
Expositor-
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SHOE&
Outdoor entertaining at its
festive best calls for menus that
can satisfy hearty outdoor ap-
petites. And there are few ac-
casions where the food Is more
the center of attention than at
a backyard barbecue.
Home economists suggest that
you try these two meals feature
Ing "pork on the barbecue".
Both spareribs and ham steaks
are delicious cooked over glow-
ing coals and they offer an ap-
pealing change from the regular
" barbecue fare of hot dogs and
hamburgers.
• Spareribs are probably the
most popular pork cut for bar-
becuing. To prevent their drying
out on the barbecue, the home
economists recommend precook. •
ing the spareribs in the oven
until they are almost tender be-
fore placing them 31 the barbecue
grill. Appetizing accorneutt-
meets to these barbecued spare-
ribs are °aloe Potatoes and corn-
on-the-cob.
A hot pineapple-mustard
sauce accents the richness of
barbecued ham steaks; pineap-
ple rings are an attractive ace •
companiment. Fill out this
feast with savory barbecued on-
ions and carrots.
Crinkle Patent Leather
Assorted Heels — Reg. to 1318
NOW 6.99
Q.
BARBECUED SPARERIBS
3 pounds back spareribs
OR 4 you eels side spareribs
Salt and pepper •
Oriental Barbecue Sallee
Sprinkle ribs with salt and
pepper. Place on rack in shallow
roasting pan and cover ,tightly
with' alumin'im foil, Bake at
350 degrees F until almost tender
(about 1 hour). Place partially
cooked ribs on greased barbecue
grill about, 5 inches from coals.
Broil over a slow fire until
tender and browned, turning fre-
quently (about 30 mlnutes).Brush
with barbecue sauce for last 10
minutes of cooking. 6 servingsa
(Total .cooking time: 90 minutes).
A.
recipe?'
A. No. In making Jams and jellies,
it is wise to work with small
quantities of fruit or juice.
The sugar and fruit are more
easily mixed In Small quantit-
ies. If large quantities of fruit
are used per batch, then a
longer cooking time is
required and this will lessen
the jellying power thus pro-
ducing a thinner product. It
will also cause loss of flavor
and darkening Of the prodnct.
Q. Why does jelly "weep'? -
A. Weepy jelly may be due to too
much acid in the juice in
proportion to the other in-
gredients. Jelly may also
weep if stored In too warm
a place or where temperature
fluctuates.
Q. Cap jams and jellies be stored
in the freezer?
A.. YeS. Uncooked jams and
jellies, twist be stored in the
freezer at zero degrees F
and will keep there up to a
year. Cooked jams and jel-
lies keep well in a cool, dry
place. They could also be,
frozen but it is not practical
to use valuable'freezer space
for storage.
Why is it necessary to use
paraffin wax on jams and
jellies?
Jams and jellies 'must be
sealed from the air to-avoid
spoilage. A. thin layer of
paraffin poured over the jam
or jelly produces an air-tight
seal. A second layer may be "
added when the first has
hardened.
Q. Where can I obtain recipes
for jams and jellies?
A. A free booklet "Jam s, Jel-
lies and Pickles" is avail-
able from Information Divis-
' ion, Canada Department of
Agriculture, Ottawa.
RE6UCTIONS UP TO 50%
packages and Gook on grill about
1 hour. 6 servings. .
Tempting slices of ham are a "natural" for a barbecue met,. They should be cut
about three-quarters of an inch thick; if they are too thin the meat may dry out. Snip
the fat edges so ham slices will stay flat during cooking. Fifteen minutes of cooking
on each side should be sufficient. Slices of pineapple make an.attractive accompaniment.
Home economists use part of the drained syrup from the pineapple to glaze them for an
additional ten minutes.
BARBECUED HAM STEAKS
2 3/4-inch ham steaks
(about 2 pounds)
1 19 - ounce can pineapple rings
Syrup from pineapple
1/2 cup brevm sugar
1 tablespoon dry mustard
topping of 1/4 cup oil, 1/4 cup
vinegar, 2 teaspoons brown
sugar, 1/2 teaspoon salt, 1/4 tea-
spoon savory and dash pepper.
Sprinkle over 'onion slices. Wrap
packages and cook on grill ebout
1 hour, 6 servings.
Redoes - Cut 6 medium onions
In 1/4-Inch slices and place on
individual pieces of foil. Prepare
ORIENTAL BARBECUE SAUCE
1/2 cup oil
1/4 cup vinegar
I tablespoon soy sauce
2 teaspoons ginger
1/2 teaspoon salt
1/4 teaspoon pepper ,
2 tablespoons brown sugar
Combine ingredients in a jar
and shake well.. MakeS about
3/4 cup.
Onion Potatoes - Cut each un-
peeled medium potato almost
through in 1/4-inch crosswise,
slices, sprinkle with salt and
pepper, and place a thin slice of
onion and a piece of butter be-
tween each slice. Wrap. in foil,
cook on grill about 1 hour.
Suggest Luncheon'
Meats for Campers
" Buy Your
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WHOLESALE
Assorted
PURSES ,
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raw vegetables or a tossed salad
could complete the meal.
- In place of the ,canned potatoes
some pork and beans may be
used, Season with ketchup, dry
mustard, Worcestershire sauce
.and a bit of brown sugar. Stir
occasionally and 'allow time for
mixture to heat thoroughly.
MEN'S
CASUALS
Reg. to 7.98 • WHSE.
PRICE
Homo, 1 qt. 30e
Homo, 3 qts. 83c
2%, 1 qt. 29c 2%, slits 71Ic
Skim, qt. 26e
Seald Sweet Orange
Juice, qt. 49c
READ'S ------
SHOES and LUGGAGE
CAMPERS' FRYPAN"
CASSEROLE
1 28-ounce can tomatoes •
1 10-ounce can mushrooms '
,FINNIGAN'S
EGIVIONDVILLE
"Where Satisfaction IS Guaranteed"
Main Street, Se,aforth 527-0690
C on-the-cob - Husk torn.
Siire with butter and sprinkle
with salt and pepper. Wrap each
ear separately in foil, twisting
ends to seal. Cook on hot coals
15 to 20 minutes.
Drain pineapple. Combine
1/2 cup syrup with brown sugar
and mustard to make sauce. Bring
to boiI and simmer 5 minutes.
Place steaks' on' eased grill
about 5 inches om coals and
barbecue until ightly browned
(about 15 min es each side),
basting frequen .y with remaining
pineapple syrup. Brush with hot
pineapple sauce and continue bar-
becuing, turning frequently until
steaks are cooked through and
glazed on both sides (about 10
minutes). Place pineapple ringse
on grill 5 minutes before ,steaks
are epoked. Brush with sauce and
broil until glazed on both sideg.
6 servings. (Total cooking time:
40 minutes),
carrots - Cut 1 1/2 pounds pre-
pared carrots lengthwise in
sticks and place on 6 pieces of
foil. Prepare topping of 1 table-
spoon each brown sugar and
lemon juice, 3/4 teaspoon salt and
1/2 teaspoon nutmeg or ginger and
spoon over carrots. Top with 2
to 3 tablespoons butter. Wrap
Pcitatoei Provide
Variety in Menu
2 tablespoons dried minced onion
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon basil
1 teaspoon Worceatershire sauce
1 cup macaroni shells
1 12-ounce can luncheon meat,
cut in julienne strips •
Combine tomatoes, liquid
from mushrooms and seasonings,
and bring tcra boil. Add macaroni,
cover and simmer until tender (10
to 15 minutes). Stir in meat and
mushrooms, cover axid reheat..,
'6 servings. ,
Camping offers many
portunities to be original and
resourceful,, whether it be plan-
ning rainy day activities for the
innior campers , or keeping the
family fed. To contribute to the
chef's "bag of tricks",;here are
some waye to use a can of pork
luncheon .meat to make hearty
one-dish meals for campers.
Home Economists hope thes,e
ideas will prove useful and con-
venient when fresh meat supplies
aren't available.
- Cut the pork luncheon meat into
cubes and' heat in some bacon or'
other fat together with drained
and cubed canned potatoes. Stir
to , prevent stielting. Add some
dried minced onion and prepared
mustard. (About two tablespoons
of dried onion replaces one cup
chopped fresh onion.)- •Make in-
dentations' lp top of mixture and
beeak eggs Into each, one or
more per camper. Cover with lid
or foil and cook until eggs are
set. Then seasoe mixture with
.salt and , pepper. Fingers of
„ This year's crop of Canadian-
grown potatoes is now arriving on
the market. Until September 16th
the term "new" will appear on the
bag, thus allowing new poeitoes to
be sold in smaller sizes than they
' would as Canada No.l.
Because these new potatoes
contain more moisture and less
starch, they do not store as well
as the mature potato. TheY should
be hdught in small quantities and
used up quickly. Handle them
gently. Wash and scrape or scrub
them lust before cooking. Two
pounds of new potatoes (aboat
,12 medium) will serve six. Cbok
in boiling salted water until
tender, about 20 to 30 minutes,
then drain. Serve them plain with
butter.
"Food without seaspning is
like talk without reasoning". So
for variety, try new potatoes with
some of the seasonings suggested
by home ecoriornists. The season-
ings are for six servings.
DEVILLED eiEW POTATOES -
Cut the hot cobked potatoes in
one-quarter-inch . slices. Melt
one-quarter cup butter:Combine
one teaspoon mestard, one-
quarter teaspoon salt, one-eighth
teaspoon pepper and a dash cay-
enne with two tablespOOns
vinegar. Add to melted butter
and simmer for one minute. Pour
over potatoes. Sprinkle with one
—AREA FUNERALS
tablespooh choPped parsley and
' a dash of paprika.
PROVINCIAL POTATOES - Cut
the hot cooked potatoes in halves.
Meanwhile saute two tablespoons
each of green onions and green
pepper in one-quarter cup melted
butter until onion Is translearent,
about five minUtes. Stir in one
teaspoon grated lemon rind and
one tablespoon flour. Cook for 1
minute longer and remove from
heat. Add 2 tablespoons 'lemon
juice and one tablespoon thopped
parsley. Pour over hot potatoes
and toss lightly to mix.
CHEESE POTATOES - Place -the_
hot cooked potatoes in a heated
servin g dish and keep warm.
Melt one-quaeter cup butter, add
one-quarter cup chopped green
onions and tops, one-eighth teas-
poon paprika and one-half cup
finely shredded cheese. Stir
over low heat until cheese melts.
Pour cheese mixture over pota-
toes and sprinkle with addit-
ional paprika before serving.
CARRAWAY POTATOES - Toss
boiled drained potatoes with one-
quarter cup melted butter and
two teaspoons carraway .seed.
CRISPY POTATOES - Melt one-
quarter cup butter. Add boiled
drained potatoes and shake to
coat. Sprinkle with one-quarter
cup quick cooking oats and cook
getitly until lightly browned and
crisp.
for livingroome, -bedrooms, halls
ters, Miss Alicia Coyne of Dub-
lin; Mrs. Reginald (Florence)
Kahue of Chathath and Mrs.
Walter (Mary) Kroskie of Tor-
onto; sons, George A. of Dublin;
Matthew L. of Dublin; sister
Mary Agnes Coyne of Strathroy;
six grandchildren and •seven
great-grendchildren.
The body was at the home of
her son, Matthew, lot• le con. 5
Hibbert Township.
The funeral eervice was held
In St. Patrick's Church, Dublin
MondaY at 10:30 a.m. with re-
quim high mass by Rev. R.Dur-
and. Burial was in St.Patrick's
Cemetery. Pallbearers were: •
George Ducharme, Herman Van
Bakel, Tom Burns, Norval El-
liott, Elmer Feeney, Ted Doyle.
Funeral arrangements were
in Charge of the R.S,tiox Funer-
al
•
MRS. ADA M. DALE ,
MRS. JOSEPH WHITE
Mrs. Joseph White ef Sea-
forth, died Wednesday 'at her
home on Church Street.
She was the former Olive
'McCormick, daughter of the late
Angus McCormick and Katheeine
Halbein. •Born Dashwood, she
moved with her family to Sea-
forth when a yourig girl.
She attended Seafortb schools
and for a numbee of years was
on the staff of the Bell Telephone
Company here. She was a mertiber
of the C. W. L. of St. James Roman
Catholic Church. She married her
husband June 7, 1958 . in St.
Hubert's, Quebec.
Surviving are her husband,
two step-daughters, Margar-
et (Peggy) of Milton, Kathleen
(Kay) of Burlington, and a step-
son, Tom pf Crediton, sister,
Mrs. Thomas (Loretta) Healy,
of Clinton, and a brother,Gord-
on McCormick of Frankford.She
is also survived by nieces Mar-
garet and Josephine McCormick
of Fort Brie, Mrs. E. (Marion)
.parker, Germany end a nephew,
Thomas Healy, Toronto.
The body was at the R. S.
Box funeral home,Seaforth. Fun-
eral Mass was celebrated by
Rev. Father J. McConnell on
Saturday In St. James Roman
Catholic Church. Interment fol-
lowed in St. James Cemetery.
Out of town friends and relailves
were present from Fort Erie,
Guelph, Torontp, London, Wel-
land, Granton, Windsor, and De-
troit. Pallbearers were MauriCe
Etue, John Flannery, Vincent
Lana, Earl Dixon, Melwin King
arid Thomas Meyers.
MRS.MICHAEL COYNE
itchens and,
Bathrooms
- we have
col6rful, durable Mrs. Ada M. Dale, 79, of
Seaforth died Thursday in Mit-
chell. She had been in failing
health for the past year.
A life-long resident of the
area she was the former Ada
Habkirk, and was born in McKil-
lop Township. She received her
education in meKillop schools
and the Seaforth Collegiate Inst-
itute. She wae; married to Har-
old Dale in 1916.
For a number of years Mrs.
Dale was on the staff of the Bell
Telephone Company here. She
'Was a member of the Barbara
Kerkamn auxiliary and the
,W.M.S. of First Presbyterian
!Church.
Surviving are one daughter,
MrS. Delton peen) Krauel of
Kitchener; a sister, Mrs. Fos-
ter (Minnie) Fowler cif Mitchell
and three grandchildren.
Mrs. Michael Coyne, R.R.2, The body was at the R.S. Box
Dublin, died Friday in AvOn Crest funeral home where a funeral
Stratford,following an illness of service ccintiticted by Rev. T.C.
siX Weeks. She Wss 06. MUlh011and of First Presbyter-
The former Bridget %Alice"- Ian Church was held at 2 p.m.
Lerner, she was born in MOW.. Siturday. Burial Was in Malt-
lop Township. She was predecea- landbank cemetery.
sed in 1944 by her husband to Pallbearers were Gordon
Whom she was married July 14, Pullman., Brian Habkirk; ,reeelie
1695 in St. Columbaii. Habkirk, Graham Kerr, Jack
She was a member of the baker, and Jack Fowler. Flower-
Catholic Women's League. bearers were Gordon MeCionigie
She is survived by her datigh- end John Pullman.
We have
attractive
long-wearing
We'd be glad to do 'any room in your home
CARRETS — INLAID LINOLEUM — CERAMIC TILES
EMOOME'S FIMORCOVERING
5,27-0420 SALES and 'INSTALLATION
"Would you believe if told you my sand got eOld?"
HAM SLICES ON THE BARBECUE