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HomeMy WebLinkAboutThe Huron Expositor, 1970-09-17, Page 15SUPPORT -RED CROSS help us help "BE A BLOOD DONOR" Support the RED CROSS BLOOD DONOR CLINIC At NORTHSIDE UNITED CHURCH MONDAY- SEPTEMBER 21st, 6-9 p.m. "Your Blood Saves Lives" with hard-cooked egg, salad dressing and seasonings to pro- duce the color effect. "Cabbage and Beet Salad" uses a sour Cream dressing to mtx with the cabbage, canned beets, onion and celery. For an unusual treat- ment- of a cabbage salad as in "Cole Slaw and Carrot Salad" pack the salad mixture into a ring mold then turn it out on a plate. The cabbage salad in- cludes strips of ham and pieces of rosy apple. The centre may be filled with a grated carrot salad mixture. GREEN AND GOLD SLAW '2 cups shredded cabbage 1/4 •cup chopped green onion 1/4 cup diced cucumber 2 tbsp chopped, sweet pickle Mopped hard-cooked eggs 2 tsps prepared mustard 2 tsps cider vinegar 3/4 tsp sugar 1/4 cup salad dressing or mayon- naise 1/2 tsp salt Mix vegetables, pickle and egg. Chill. Just before serving ombine mustard, vinegar and sugar with salad dressing. Add o salad and toss lightly. Season with salt. 6 servings. CABBAGE- AND BEET SALAD 1 teaspoon salt 1/8 teaspoon pepper SOUR CREAM DRESSING 1/3 cup dairy sour cream 2 teaspoons vinegar 1/8 teaspoon salt Dash pepper Mix vegetables, salt and pep- per. Chill. Combine ingredients for dressing. Just before serv- ing, add dressing to vegetables and toss to-coat pieces. Serve on' lettuce or green cabbage leaves. 6 servings. COLE SLAW, AND CARROT RING 4 cups finely shredded cabbage 1 cup cooked ham ,cut in thin strips 1 cup finely chopped unpeeled red aPPW 1/2 cup mayonnaise 1 1/2 teaspoons prbpared mustard "1/21661Podn 5iigar 1/2 teaspoon vinegar 1/8 teaspoon salt Dash, pepper 1 cup finely shredded carrots' 1/4 cup chopped peanuts 2 tablespoons -mayonnaise Mix cabbage , ham and apple. COmbine the 1/2 cup mayonnaise, ‘mustard, sugar, vinegar, salt and pepper. Add to cabbage mixture and toss to coat pieces . Pack salad firmly into ring mold and chill in refrigerator at least one hour. Combine carrots, peanuts and remaining mayonnaise and chill until serving time. Unmold cabbage salad on serving dish and fill centre with carrot mixture. 6 servings. Cabbage is a real 'boon to meal planners because it may be eaten cooked or raw and combines well with vegetables or fruits to make crisp salads. The cabbage plant was first cul- tivated a few thousand years ago , and is still eaten today in one form 'or another in most coun- tries of the world. Some author- ities believe theword"cabbage" is an anglicized version of the French word "caboche" which means "head". A head of cabbage may be round or oval, pointed or flat and green or reddish-purple depending on the variety. A firm heavy head provides the most eating. Cabbages are sold by the head or by the pound. The deeply colored outside leaves should be retained because of their abund- Ainee..of-vitamins-and-minerals, Some of the butt should also be left because it prevents the cab- bage leaves from drying out. Cabbage kept in the refrigerator In a covered container or mois- ture-proof bag will keep well for several days. For use In salads, cabbage may be coarsely grated or shred- ded with a knife. It is usually preferred sliced in paper-thin slices rather than grated because the cabbage stays criaper: The home economists of the Canada Department of Agricillture say that cabbage is. _at its best when served in salas, and provide three different tested recipe combination's to use when green cabbage is at its greenest.' 'Green and Gold Slaw" combines cab- bage; green, onion and cucumber Use Expositor Want - Ads Phone 527-0240 pr t 3 cups finely shredded cabbage 119-ounce can diced beets, -drained 1/4 cup, finely chopped onion 1/2 cup diced celery, . , SCREENED TOP SOIL ,CEMENT , ' 'BACKHOE WORK GRAVEL, (12", 16", 24", 36" Buckets) All kinds of Digging, Trenching, Etc. EXCAVATING & GRAVELLING Building Sites, Yards, Drive Ways, Etc. Light Dozing - Loading - Back Filling LYLE MONTGOMERY -. CLINTON, Phones: 482-7644 or 482-7661 CABBAGE SALAD RING Shredded green cabbage makes excellent salads. For this cabbage salad ring home economists simply mixed 4 cups finely shredded cabbage with 1 cup of ham cut in strips, 1 cup diced red apple, mixed it with 1/2 cup mayonnaise and packed it into a ring mold. While it was "setting" in the refrigerator they made a grated carrot-peanut combination to put in the centre. The pair provided a pleasing contrast in color, texture and taste. 4 . AS WARM, AS SINCERE, AND AS FRIENDLY AS A HANDSHAKE Peaches; Supplier about same as last year in East. Prices will hold fairly steady in East but may drop in the -West. Grapes: Ontario crop down, prices will likely be higher than last year in the East and lower in the West. Pears: Supplies are down and Eastern prices will be higher than last year. Potato es; Late summer supplies are about same as last year. Prices will remain steady. Tomatoes: Supplies will be slightly lower than last year with prices continuing .about the same. Onions: Supplies will be higher in the East and about the same in the West. Eastern prices may remain below last year. • An optimist is a fellow who expects the boss to run second in the potato sack race at the late-summer company 131(4whing Aids Vegetable Freezing When home gardens and market produce counters begin teeming with the bountiful fruits and vegetables of the late summer-fall harvest, many que- stions are often asked at the Ontario Food Council, about blanching; What is it? Is it necessary for all •fruits nd veg- etables before freezing them? What are ithe consequences if Food Outlook Pork; With supplies increasing, prices are expected to weaken. Beef; With supply and demand almost balancing, little change In' prices, can be expected. Eggs; Adequate supplies with prices advanCing seasonally.' Poultry Meat: Chickens and broiler turkeys •will be in ample supply with little change expect- ed in prices. Heavy turkeys will be in adequate supply at steady prices. Apples: Supply less than last year but above average. Prices may increase. blanching is ignored or forgotten? Blanching is an essential step When freezing vegetables if the garden-fresh color, flavor, tex- ture, and vitamin content are to be maintained throughout pro- longed frozen/storage. Blanching inactivates WO enzymes in vege- tables that help them to grow and mature.. Once vegetables are ripe, it is essentail that these enzymes be killed with heat. U they are not destroyed, the veg- etables will continue to mature, developing off-flavors, discolor- ation, and4toughness. Therefore, to ,lengthen the possible storage time and still ensure that the original quality of the fresh veg- etable will be preserved when frozen, it is necessary to blanch vegetables before freezing. To blanch vegetables simply means to scald them in rapidly boiling water for a particular period of time (freezer books give this information), then chill them in ice-cold water immed- iately to stop the cooking action of the • heat. When thoroughly cooled, the vegetables should be drained, packed into freezer con- tainers (preferably polythene bags with secure ties), and fro- zen. With blanching, fresh-from- the -garderaqualities of vegetables can be enjoyed for the next 9 to Ph. 527-0240: Expositor Action Ads 12 months. Without blanching, these qualities would be lost within 1 to 2 months. THEHURON EXPOSITOR, SEAFORTH; OW* SEPT 17,19711.,14 . , . ROE. Chesterfield Suites - Rockers Swivel Rockers - Bedroom Suites VISIT OUR BOOTH AT THE SEAFORTE FALL FAIR, WHITNEY FURNITURE Authorized Kroehler Dealer -Phone 527-1390 Seaforth Menu of the Week Pork Chops in Sour Cream Panned New Potatoes Corn-Stuffed Tomatoes Fresh Fruit Melody The best that Ontario's or- chards have to offer is featured in the fresh fruit sauce recom- mended by the Ontario Food Cou- o nen. This sauce makes an excel- lent topping for ice cream, plain cake, shortcake, and even pan- cakes, or thinned and eaten as is. To make extra quantities for freezing, simply omit the corn- starch in the preparation, and add the suggested amount during thb reheating. FRESH FRUIT MELODIf 1/2 cup granulated sugar 2 tbsp cornstarch 1 1/2 cup orange Juice 1/2 tsp almond flavoring 4, 1/4 tsp cinnamon • 1 medium peach,peeled and sliced ' 1 medium pear,peeled and sliced 3-4 plums, halved 1 medium apple,cored and cubed 1/4 cup maraschino cherries, drained and halved 1/4 cup seedless raisins, washed and plumped 1/2 cup slivered almonds, t meted - optional or 1/2 cup coconut, toasted-optional 1/ Mix cornstarch and sugar, add orange Juice and flavorings. 2. Heat , stirring occasionally, until mixture is smooth and thick- ened. 3. Add prepared fruits and poach gently until fruits are tender but still retain their shape - about 20-30 minutes. 4. Serve either hot or cold, a sprinkled with toasted almonds or conut, over suggested bases. Serves 8 to 10. NOTE: The combination of fruits .may be altered to suit the season. Well drained canned fruits could be substituted throughout the re- cipe. • CABBAGE, APPLE AND RAISIN SALAD 1 small cabbage .3 red-skinned apples 1/2 cup French dressing 1 cup seedless raisins Preparation: 1. Thinly shred the cabbage lengthwise. 2. Core apples and dice without peeling. Drop into dressing at once to prevent discoloration. 3. Wash raisins and dry with a paper towel. 4. Combine apples, cabbage and raisins. Toss and, serve. Yield 6-8. servings. TRY SERVING VEGETABLES IN "AU GRATIN" STYLE Canadian-grown vegetables are now being harvested and are on display at roadside stands, • farmers' markets and produce counters. Many' are .now at their best and will bear the label "Canada No.1". The rain- bow colors present such an ir- resistible display that those who come to buy effen depart bearing more than they intended. There 14' • are tapering golden carrots, chubby ruby beets, snowy white cauliflower, shiny purple egg- plant, fresh washed potatoes and many others. How to cook them in different ways becomes • a challenge to busy homemakers. The simplest way to prepare vegetables is to boil them. They ma y, then• be served plain with butter, with or without herbs, or with . sauces. One attractive and delightful way to serve vegetab- les is-"au gratin". The term "gratin" means the thin crust formed on the surface of certain • dishes when they are browned in the oven or under the broiler. This crust may be formed by sprinkling the food with buttered 'k bread crumbs, with or without grated cheese. The foods to be served "au gratin" may be raw or cooked and they may or may • not be in a white sauce. If vegetables are to be cooked in ' the "au gratin" manner they are usually boiled till almost tender then finished in the oven after the sauce and the crumbs are added. ' The home economists have • supplied some of their "au gra- tin" type recipes to help use Vegetables such as tomatoes,' cauliflower, onions and, eggplant. For Complete 41 INSURANCE on your NOME, BUSINESS, PALA CAR, ACCIDENT, LIABILITY ' OR LIFE SEE JOHN A. CARDNO Insurance Agency PhOne 527.0490 s Sestortis Office Directly Opposite *Worth Motors ,00.4116.0401.0000,18.0****110 :WEN . . . tons OP ' OP *Check Our Bulk For Fall, MITCHELL -AND - SUPPLY ,1 /4 miles PHONE 348-8631 of them PRICE QUALITY Fertilizer Plow Down . west of Mitchell on No. 8 Highway , or 348-9901 ED FERTILIZER for, Prices I- LTD ,