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HomeMy WebLinkAboutThe Huron Expositor, 1970-10-22, Page 12CHOOSE CANADIAN-MALTh CHEESES Cheeses with European sounding names such as Camembert, Gouda, Parmesan, Swiss, Mo;zarella have been produced in Canadian dairies for many years. Home economists suggest that consumers look for these and other Canadian-made cheeses at your favorite dairy counter. Canadian Made Cheeses To Suit All Kinds of Tastes grading, buying as well as many novel recipes by writing for a copy of publication 1396 entitled "Cheese". It is available free of charge from Information Di- vision, Canada Department of Agriculture, Ottawa. _ "OCTOBER IS CHEESE FESTIVAL MONTH" For Con pt INSURANCE on your HOME, BUSINESS, FARM CAR, ACCIDENT, LIABILITY OR LIFE SEE JOHN A. CARDNO Insurance Agency Photw 527-0490 : Seeforlb Office Directly Opposite &Worth Motors prescriptions at reasonable cost • a /.„ •,7 41 4 ..opwatM ilmv C.)0 .t ,flopiXfp tp1.3 001*> RF:4,buicito..5.4%06560„0 vs This is where you're sure ofprescriptions at reasonable cost! Is the PARCOST symbol displayed at the pharmacy where you get your prescriptions filled? If it is, you can be sure your pharmacist is i,nterested in helping you obtain prescriptigns at reasonable cost. Concern about both quality and, cat of drugs, and interest in the patient who pays the bill, is the whole theme of the PA RCOST program. A copy of the PARCOST Comparative Drug Index that your Ontario Department of Health has sent to your doctor, is in constant use in pharmacy dispensaries. This authoritative Index of quality drugs enables your doctor and your pharmacist to see at a glaince the differences iri cost of various manufacturers' drugs of the same formula and strength . . . and to be aware of cost when prescribing or dispensing your prescription. As the PARCOST program gains more and more support from physicians and pharmacists, the end result will be to lower the average cost of prescriptions in Ontario. You can help hasten this day by always getting your prescriptions filled at a pharmacy where the PARCOST symbol is displayed. I. • Ontario Department of Health The Hon. Thomas L. Wells, Minister W LATER. ACM M /A/AREVABLE USED CAR/ 1969 Chevelle, 1 owner, 18,000 miles 1969 Datsun, 1 owner 1965 Plymouth V8, Automatic 1964 Chev Automatic 1963 Chev Standard 1965 GMC 1/2-ton GERALD'S SUPERTEST Datsun Sales and Service Phone 527-1010 Seaforth PERSONALIZED COASTERS - GIFT IDEAS - SERVIETTES THE HURON EXPOSITOR Phone 527-0240 Seaforth A a Tulip, & Hyacinth BULBS NOW IN STOCK Ask Us About CHEMSTOR For Storing High - Moisture Corn APPLICATORS FOR RENTAL ORDER NOW Beef, Dairy and Hog Supplements SEAFORTH FARMERS Phone 527-0770 Seaforth Plan Your Oven Meal Around Pork Chops • There are cheeses to suit all occasions and every person., Many of the European-type cheeses are now successfully made in Canada. In order that consumers may become aware of those cheeses, the home econom- ists of Canada Agriculture have provided information on some of the more popular ones. The fol• - lowing chart gives the types which belong on a cheese tray with or without fruit, these that are best in main dishes or suitable to include in salads. It also gives an indication of the various fla- vors and textures. If you find that some are not available at your usual dairy counter make enquiries at the store and you may find them •there next time you shop! Broaden your taste in cheeses and try those which are made in Canada. They have the same name as the imported varieties. BLUE - Creamy-white, blue- veined, semi-firm, crumbly. Piquant, peppery flavor. Serve on cheese tray, with fruit and in salads, salad dressings and canapes. BRIE - Creamy-yellow with tan surface, soft, smooth, elastic. Mild to pungent. Serve on cheese tray and with' fruit. CAMEMBERT - Creamy-white with grey-white mold surface, creamy consistency, depend- hig on ripeness. Mellow to pungent. Serve on cheese tray and with fruit. CHEDDAR - Creamy-white to deep orange smooth, firm to crumbly depending on age. Mild, crumbly depending on age. Mild, medium or nippy flavor, depending on age. ,Serve on cheese tray, in canapes, Northside Unit Meets On Tuesday, October 13th, Group iy of the U.C.W. enter- tained the patients of Kilbarchan Nursing Home when they took them for a Joy Ride. Rev. J. C. Britton led the six car caval- cade. He chose points of in- terest, turned right at Bannoch- burn Hill, which is usually a blaze of colour. Then they drove to Hayfield where they stopped to view Lake Huron. The "joy riders" then returned to the church where the ladies had pre- pared tea for them. The weather was perfect but the autumn colours left something .to be desired. The bright reds were lacking but the golden yel- lows were very beautiful. The patients were apprecia- tive. Miss M.E.Turnbull expres- sed their thanks to the U.C.W. ladies. eftwisomftwegollm00.41.0.••• Use Expositor Want - Ads Phone 527-0240 sauces, soups, main dishes and salads. GOUDA - Creamy-yellow, coated with red wax, firm, smooth, almost rubbery. Mild, nutty, slightly acid. Serve with fruit and crackers and in salads, sandwiches and sauces. GRUYERE - Light yellow, small holes, firm, smooth. Nutty, salty flavor similar to Swiss but sharper. Serve on cheese tray as dessert and in fondue. MOZZARELLA (also known as Pizza cheese) - Creamy- white, semi-firm, plastic tex- ture, unripened. Very mild. Use in main dishes such as pizza or lasagna and in sandwiches and snacks. PARMESAN - Pale , yellow with dark brown surface, very hard, granular, usually gra- ted. Sharp, pungent. Use granted on spaghetti, veget- ables and casseroles. OKA AND ANFROM - Creamy- yellow with thick russet sur- face, semi-firm. Full rich - flavor. Serve on cheese tray with crackers and fruit. SWISS (Emmenthaler) - Creamy- yellow, large holes, firm, smooth, hard. Nutty, sweet, mild. Use in sandwiches, salads, sauces and fondues. You may obtain additional in- formation on cheese, , inclilding the manufacture, inspection, Do you ever yearn for meals which do not require much last minute preparation? To be sure, there are the TV dinners and the instant puddings, but have you considered letting the oven cook the whole meal for you? Of course this involves some advance planning and food pre- paration but it does mean that mother can relax and enjoy meal- time with the rest of the family. For example, if pork chops are planned for dinner why not bake them. It then seems rea- sonable to use the oven space for the rest of the meal as well. Home economists ad- vise that since 325 degrees F is the accepted temperature for cooking meats, the vegetables and dessert must comply with this temperature too. Since the length of the cooking period may vary the foods requiring the longer time should be put in the oven first so that everything can be served at the same time. Another advantage of oven meals is that they can wait a few minutes for a tardy member of the family. CHOOSING THE VEGETABLES- The vegetables should go well with the meat which they will accompany. Most vegetables or scalloped dishes may be baked at 325 degrees F. Squash cut into piedes with a small amount of water added, will, bake in about 50 minutes in a covered pan. It may then be mashed with butter, salt and pepper and re 7 heated. Medium-size potatoes require 80 minutes to bake at 325 degrees F: Vegetables such as carrots, which are usually boiled, may be sliced into a greased baking dish with salt, butter and water, and baked covered for 60 minutes. An unusual European-type vegetable combination which uses eggplant is a "Ratatouille". The recipe includes onions, green and red peppers and tomatoes and several savory herbs. It requires about one hour to bake. CHOOSING A DESSERT - Al- though fruit cobblers, bettys and cake-type desserts are usually baked at 350 degrees F they may be baked in a 325 degree F oven allowing an additional 5 or 10 minutes. These puddings are best served warm. For a new family • treat this honey sweet- ened self-saucing lemon pud- ding, "Honey Lemon Pudding", is simple to make. RATATOUILLE 4 cups diced peeled eggplant (1 medium) 2 cups sliced onion 1 green pepper, cut In strips 1 sweet red pepper, cut in strips 2 tablespoons chopped parsley 1 teaspoon salt 1/4 teaspoon pepper 3/4 teaspoon oregano 2 cloves garlic, crushed 1/3 cup olive oil 4 medium tomatoes (1 pound) peeled and sliced 1/2 teaspoon dill seeds Mix eggplant, onion, pepper and parsley. Place in _greased baking dish. Combine seasonings, garlic and olive oil. Pour over vegetables, cover and bake' at 325 degrees F until eggplant is almost tender (about 50 minutes). Uncover, arrange tomato slices On top and sprinkle with dill seeds. Bake until tomatoes are tender (about 10 minutes longer). 6 servings. HONEY LEMON PUDDING Batter 1/4 cup butter 1/2 cup honey 1 egg 1 teaspoon grated lemon rind 1 1/4 Cups sifted ail-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1/4 cup milk 2 tablespoons chopped walnuts Cream butter and honey. Beat in egg and' lemon rind. Sift, dry ingredients and add al- ternately with milk. Stir in nuts. Spread batter in greased 8-inch square pan. Pour sauce over batter. Bake at 325 degrees F until set (about 55 minutes). 6 servings. Sauce 1/3 cup honey 1/4 cup lemon juice 1 .1/4 cups boiling water Combine ingredients. Use Expositor Want - Ads Phone 527-0240