The URL can be used to link to this page

Home My WebLink AboutThe Huron Expositor, 1970-08-20, Page 10NOTICE TO OWNERS OF DOGS AND CATS Prevention of Rabies 0—THE HURON EXPOSITOR, SEAFORTH, ONT., AUG. 20, 1970 Make Your Own Open -Face Sandwich 1 3 3 1 1 1/2 1/4 1/4 . MADE-TO-ORDER OPEN-FACE SANDWICHES Open-face sandwiches are an easy way to satisfy a hungry family or friends. Put out the "makings" and let everyone make their own. The home economists suggest that the bread slices be well •buttered so the moisture from trash, crisp lettuce will not dampen the bread. Such foods as sliced hard-cooked eggs, tomatoes, cucumbers, cheese and meats offer a good selection. tag, and which herbs enhance certain foods write for your free copy of "Using Savory Herbs", publication 1374, to the Informa- tion Division, Canada Department of Agriculture, Ottawa. LUNCHEON MEAT FOR CAMPERS' St.NDWICHES Canned foods of various types are indeed 'the campers' "con- venience', foods. They will prove invaluable on those occasions when fresh produce is not avail- able. Canned pork lunchson.--meat May be used as the main dish or to make sandwiches So they deserye a space in the trailer or tent. Sandwiches are "at home" amidst every environment and campers' appetites are notor- iously insatiable. Canned lun- cheon meat makes tasty sand- wiches when mixed with differ- ent seasonings. If the meat is to be sliced and used with let-. tuce, tomatoes, etc the can should be well chilled for easy slicing. If, however, it is to be chopped, to combine with salad dressing the chilling is desirable but not necessary. A word of caution- once the can is opened it 'nest be refrigerated and treated as fresh meat. It is reassuring to know that the moat which has gone. into that can has been health inspected by veterinarians of the Canada DRpartment of Agriculture and that specified ingredients may be added in con- trolled amounts to make the pro- cessed meat. BEEF CAN FIT INTO MOST FOOD BUDGETS TODAY "How can I feed my family beg at present prices?" This is a typical question being asked by most food shoppers these days. The home economists of the Canada Deptrtment of Agri- Culture have some timely t ipsi on the selection of good buys in beef. For comparative shopping it is realistic to compare the price per pound with the number of servings it will' provide. This, indeed, is the real cost of the meat. Generally speaking, one pound of boneless meat will-yield three„to four servings, and one pound with bone will yield two to three servings. If the meat contains much bone, fat and gristle It could be expensive at any price. On the other hand, if meat is completely devoid of fat it may lack flavor. The amount of trimming a cut has had may vary from one store to another. Unfortunately, it is often•diffi- cult for the consumer tc deter- mine this until she gets the meat home and unwraps it. The lower priced cuts of beef include cross or short rib, round, rump, shoulder or chuck, flank steak, blade and brisket. These are less expensive because they comprise a large portion of the carcass, are in less demand ? and need special attention from both the butcher and' the cook. If the butcher spends much time trimming bones and fat, then making rolled roasts or bone- less steaks: this will add to the retail cost; but at the same time will furnish more eating per pound. A thrifty shopper with a family to feed may buy •a large piece of lean beef for pot roasting. From this she may cut some pieces for a stew, Swiss steak or mincing before she cooks the pot roast. 'Before storing fresh meat in the home refrigerator, the paper and transparent wrappings, should be removed. The meat should be placed .on a plate, -covered loosely with wax paper and cooked within two or three days. Less tender cuts are very flavorful and are best cooked In moist heat to ensuxe tAnderness. Cooking may be done with or without a marinade. In the "Pot Roast with Barbecue Sauce" the home economists use a cross rib or blade roast and include vege- tables to make it a one-dish meal. The "Devilled Flank Steak" simmers in a well seasoned sauce until tender. For additional ways "of preparing these less expensive beef cuts with a gourmet's touch write for a free copy of "Tender Ways with Beef" to the Informa- tion Division, Canada Depart- ment of Agriculture, Ottawa. POT ROAST WITH BARBECUE'SAUCE 4 lbs. cross rib or blade roast 2 tablespoons fat Salt and pepper 6 small onions 6 medium potatoes 6 medium carrots 1/2 cup barbecue sauce (home- ' made or commercial) Brown meat on all sides in fat. Place in greased roasting pan and sprinkle with salt and pepper. Cover tightly and .roast at 325 deg.F. until tender (2 1/2 to 3 hours). Add vegetables about 1 hour before end of cooking time. Uncover roast for final 20 minutes of cooking and brush once or, twice with barbecue sauce. 6 servings. DEVILLED FLANK STEAK 2 lbs. flank steak cup chopped onion tablespoons fat tablespoons flour teaspoon salt teaspoon pepper teaspoon paprika teaspoon sugar teaspoon prepared mus- tard teaspoon vinegar 7-ounce can tomato sauce Thursday, August 27 Thursday, August 27 1 cup beef bouillon Cut steak across the grain, in I/4-inch strips. Saute onion in fat until transparent (about 5 minutes). Add meat and brown. Stir in flour. Add dry seasonings, sugar and remaining ingredients to bouillon. Pour over meat, cover and simmer until meat is tender (45 to 50 minutes). Serve with buttered noodles. 6 servings. The Health of Animals Branch of the Canada Department of Agriculture in co-operation with the Huron County Health Unit will hold a • FREE RABIES CLINIC Brussels 9:00-12:00 noon Library Walton 1:30 -- 4:30 Community Hall Vaccination against rabies will be provided for dogs and cats three months of age and over. Owners who require certif- icates of vaccination for export or other purposes should con- sult their private veterinary. No certificates wit be issued at this clinic. Help prevent human exposure to rabies, take advantage •of this ppportunity to have your pets Immunized. A booster shot each year is recommended. EXTRAVAGANZA According to Webster; a sand- wich is "two or mare slices of bread with a layer of meat, cheese, etc. spread between them". However, many versions 'of this popular food have appear- ed, been accepted and are now here to stay. One of these is the open-face sandwich made with only one slice of bread. It may appear, suitably garnished, as a dainty morsel on a plate of tea sandwiches or it may be the knife- and -fork variety. •The slice is usually cut a trifle thicker than for the two-slice type and any kind of bread or roll may be used. In fact an interesting open-face . Sandwich may be made with slices from a round loaf of bread: The slices are buttered, the meats and other items placed in generous quantities and in a pattern. At serving time, each round slice is cut into pie-shaped pieces. Home economists tell us that this type of sandwich is extremely versatile.• The bread may be plain or toasted, then buttered and used to hold the breakfast bacon and eggs. It May support slices of cooked meat, topped with cheese slices and be served cold or broiled fqr lunch. The simplest lunchtime sandwich is an open-face, "do-it-yourself" one. Crisp greens, slices of tomatoes, cucumbers, hard- cooked eggs, and cold meats may be provided along with salad dressing,, and each person makes this own. Such sandwiches maybe built as high as the appetites can handle! Roll-ups of sliced meat into which coleslaw is tucked go well '6n top of sliced, cold•veg- etables. "MAKE-.,HEAD" SANDWICH FILLINGS' ° Have you ever had to make some sandwiches in a hurry and wished you had a "different" filling on hand? Or perhaps you will be making 'sandwiches for that tea party in the near future. Anticipating either of these sit- uations, home economists have devised some types of fillings which will keep up to four weeks in covered containers in the re- frigerators. Using different kinds of Canadian-made cheeses 'and a variety of seasonings, -these can be a great convenience.. The "Cooked Cheddar Sandwich' Fill- ing" is cooked like a salad dress- ing, with pimento and onion add- ed to 'produce a colorful, 'zesty filling. Two, other Pnlings use cream"cheese and.process cheese with interesting flavor combina- tions. Areal favorite with the children is the honey-peanut but- ter combination . Busy home- makers should find these fillings rate high in convenience, accept- ability and flavor. CREAM CHEESE AND OLIVE (SANDWICH FILLING - Combine ohe 4' ounce package softened crea-m cheese, two tablespoons salad dressing, two tablespoons chopped stuffed Olifes, 'one- quarter teaspoon salt and one- eighth teaspoon pepper. Makes about Icup. CHUTNEY CHEESE SANDWICH FILLING - Combine one cup shredded process cheese, twd tablespoons salad dressing, one- quarter teaspoon curry powder, dash salt and three tablespoons chopped chutney. Chill. Mkes chopped chutney. Chill. Makes about 1 Cup. PEANUT BUTTER SANDWICH FILLING - Combine three-quar- ter cup crunchy-style peanut but- ter, one-quarter cup liquid hon- ey, three tablespoons butter and three-quarter teaspoon grated orange rind and beat until well • blended. ftakes about 1 cup. As a variation, combine 3/4 cup crunchy style peanut butter and three tablespoons butter, spread it on bread and top with sliced cucumber. USING SAVORY HERBS If you are one of those ama- teur gardeners who planted some herbs last spring, you will be harvesting them during August and September. you wish to : know more about the storage of ' fresh herbs by freezing or dry- Wilkinson's IGA Seaforth NOW , OPEN EVERY Wednesday ALL-DAY FOR YOUR Shopping Convenience THESE HOURS WILL PROVIDE THE SAME SERVICE AS NEARBY TOWNS Wilkinson's IGA Seaforth- ClIe 4WD WIMP 1968 DODGE &cylinder, auto., P.S., radio 1968 CHRYSLER 2-dr. H.T., P.B., P.S., radio, Vinyl Top 1966 FORD 2-dr. H.T., 390 engine,. P.B., P.S., radio 1965 METEOR 2-dr. H.T., P.S., radio 1965 DODGE 4-dr. Sedan, 8-cyl., auto. 0,,VkioN\s *4 400. 41311. a oo urrovut 701 DODGE CHALLENGER H.T. DODGE POLARA H.T. DODGE CORONET H.T. ROWCLIFFE MOTORS Phone 5244670 SEAFORTli MEATS ° MEATS SELECTED BLADE OR SHORT RIB PERSONALLY SELECTED, RED BRAND (Country Style) WELL TRIMMED,•RED BRAND SEMI-BONELESS SHOULDER OR Blade STEAKS, PERFECT FOR YOUR BAR-B-01 TABLE TRIMMED RIB STEAKS WHITESUGARrg. WESTON'S ASSORTED Soda Crackers FOR HOME CANNING: GRANULATED• FINE SALTINES S 11b. pkgs,, — or ••••—• lb. (Table trimmed blade bone removed). SHORT RIB OR , BLADE ROAST lb. IC 65c FRESH Roast . 43, TOP 3,11/1 SLICED TOP YAW IS Yalu.) SIDE BACON . . vPAC Cooked Meats $1 -Top YALU MARY MILES " WIENERS, . . 2 99c BOLOGNA 39c • 11 /2-oz. tin CLOVER LEAF OR Fcy.. ked Sockeye SALMON (PIL.PRICEDI STEM MAPLE LEAF • TOP YALU. iulaitiA41)EAS 21C F1our t.; 59' 2 88c POWDERED 511 reliTEE 52cili CHEESE wedge 53' STRAWBERRIES Ics,..7 45 • CHERRY NU Mix COLOURED YORK FCY. SLICED RASPBERRIES OR li LIQUID BLEACH . ';`"' 39c POTATO CHIPS „ 61., 59` t.12 M ME c 3:1b. PEAlikaBUTTER . 99c ariROLLERS 2.888 vilmjecwan:::Por)k 5 ltz, Y9c Box SKIM MILK Bag • PRICES EFFECTIVE. AUG. 19-22 INCL. WE RESERVE THE RIGHT TO LIMIT QUANTITIES 03 TEA TOMATO 91 VEGVAIRE TOP VALU SOUP Mod SIRe) DOT. SCHNEIDER'S CANADIAN YORK FCY. FROZEN GREEN PEAS OR CHEESE Slicesep:35' MIXED VEGETABLES 2:4199° TOP VU)) DOG CAI Meal or able ei 59` 1/2 Gal Cntr. TOP YALU (ASSORTED FLAVOURS) BLUE BONNET ICE CREAM -MARGARINE CANADA NO. 1 GOLDEN YELLOW Bananas Z.'.L gc NE "FARM FRESH" PRODUCE FEATURES ax 2Y' H. TATOES U.S. NO. I Cantaloupe 39c ISIN 27'.1 Rock GRAPEFRUIT 6.79' PRODUCT Of SOUTH AFRICA, NO. 1 WHITE UOUID 24-on MIR Detergent . . too vAtu pastor at summon TOP VALU JAM . 3.1b, Porch. Pkg. 2..49( lb. 10-lb. tAG U.S. NO. 1 PLUMS.' Peaches 4.e. .19, ONT. NO. I FREESTONE SSSO MUCUS 49' LIGHTER FLUID.t," 37c_ 69` CREGAiriiiii. 49` HUMPTII DUPPPI 11 2 CANADA NO. I Ciffe VI. 19 TOP YALU CANADA GRADVA' ALL WHITE FRESH CARROTS EGGS lb. 0