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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- Want - Ads -Phone 527-0240 PROVEMENTS WINDOlettgiriNGRAILINOS DOORS UNIT STOPS HOLMES & MocLIFAN CONTINUES WEEKEND SPECIALS Wo‘ven's Kaufman WEDGE .CASUALS Completely Washable to. 6.98 Now 3.99 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 MILK WHOLESALE Assorted PURSES , 21'99 Ladles' • 070MPHIES Aisarted colors and heels - Itog to 12911. NOW 5.99 NOW 2.99 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