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Home My WebLink AboutThe Huron Expositor, 1970-11-19, Page 10PERSONALIZED COASTERS GIFT IDEAS - SERVIETTES THE HURON EXPOSITOR Phone 527-0240 Sea forth IT'S ON! ANNUAL ACTORY OUTLET NOW THROUGH DECEMBER 31st MANY PRICES ACTUALLY LOWER THAN LAST YEAR 11° - .00111.0.1r114,171,1., <1111 -13PEN DAILY. ----44:411.:-.1 k•k:4, CP - 9 A.M, to 6 P.M. •••• FRI. & SAT.4 •••• • *' TILL 9:30 P.M. '116;... .0. talk ONTARIO -410 You'll find 01i of Canada's largest selections of blankets, theepskin rugs, sheelnitio toys, tidies' and men's suede end leather coats, hats, gloves and accessories, pkis many new high fashion lines never Offered before. •as 410 t7.4, The BLYTH •Ve. 11;111:1K; goole52.7-1150 • 17 SPARLI NG STREET 111111111 11 YAS! HERE COMES A COP-- DID YOU FORGET THE PARKING. METER? (HURRY OVER -lb) SEAFORTH ELECTRONICS AND ENJOY THE BEST VALUE Foit YouR MONEY. r ir PIL-11L-00 ► Authorized Dealer .. ...... ' . . . . . . ... „ , „ Ontario. Is there any place you'd rather be? Ontarians are the kind of people who wouldn't be here if there was any place better. We are people who came from a hundred lands and stayed to build.- People with backbone and brawn and a hunger to succeed. Men and women who've created a standard of living in decades that other lands worked centuries to build. If we have a flaw it's our chronic modesty. Ontarians may be proud to be Ontarians and Canadians . . . they just seldom tell anyone. From an economic point of view that's wrong. The more people we .have boosting Ontario and Canada the better it is. And We'v got a lot to boost with. Ontario's war on water pollu- tion, for example, is being waged and won. New regulations, many of which are the first of their kind in North America, are being enforced and many of our rivers and lakes are getting cleaner instead of dirtier. Housing is another battle, and on this front the Ontario Housing Corporation is active in nearly 200, communities with programs totalling close to a billion dollars. We need a vigorous economy of course, to support these im- portant programs. And, that's where you come in. Though our productivity has doubled in ten years and our incomes in twelve, Ontarians don't sit on their successes. There's a demanding decade ahead full of challenges and opportunities to make the quality of our lives better yet. To meet these challenges we've got to believe in ourselves. Which, when you think about it, isn't such a bad idea. EYerytitne you boost Ontario . .. Ontario and Canada get a little stronger. Government of Ontario C) John Robarts, Prime Minister. BALL-MACAULAY BUILDING SUPPLIES CLINTON — 482-9514 SEAFORTH — 527-0910 HENSALL — 262-2713 ATTENTION HUSBANDS! Here at Ball-Macaulay we have Christmas presents we suggest you should be- gin thinking about now. . like a new family room . . . a new recreation room . . ▪ a new bathroom vanity . • . new kitchen cupboards . . . a new ceil- ing . . . and many other home improvement gifts. Make Christmas a Family Affair I ••••11....11••••••14 HURON ;EXPOSITOR, SEAFORTH, QNT., NOV. 19, 1970 4110".0-tirem, $ERME T1P$ ,POWKETSCH Suggest Make Ahead Appetizers Pork Is Plentiful And Economical APPETIZERS FROM THE FRE2ER How about making your appetizers in November for the festive parties ahead? These zesty appetite teasers are made of pork and may be frozen for 6 weeks. The home economists of Canada Agriculture used minced pork in the "Miniature Pork Pies" and "Spicy Pork Balls", and a honey sweetened fruit sauce for the "Sparerib Appetizers". Half of All Apples Variety 1 1/4 cup orange juice 2 tablespoons grated orange rind 6 tablespoons honey 2 tablespoons cornstarch Combine ingredients. To serve, add cornstarch and cook until clear and thick. Pour over ribs. Makes about 60. To freeze, do not thicken sauce. Cool and freeze up to 6 weeks. Heat covered 20 minutes at 325 degrees F. If necessary, combine cornstarch with 2 table- spoons water, add to sauce and continue heating 10 minutes longer. The McIntosh has been used in crossbreeding to produce a large number of new apple var- ieties, transmitting its fine qual- ities to such apples,as the Cort- land, Early McIntosh, Melba, Macoun, Spartan, and others. Today, 50% of Ontario's 3- million-bushel apple crop is 1Vfcintosh > Of this quanity,t '750,000 -bushels^ are placed in controlled atmosphere storage for sale in the spring. The controlled atmosphere consists of a specially Construc- ted storage area where apples are• kept in a cool, oxygen-reduced atmosphere, explain home econo- mists of the Ontario Department of Agriculture and Food. This atmosphere puts the apples in a virtual state of suspended ani- mation which allows them to maintain their crispness and flavor. Home freezers have now become an important item in many homes, having first made their impact on rural households. These freezers made it possible for the rural homemaker to store quantities of meat and poultry and to preserve her homegrown vegetables and fruits more conveniently than by can- ning or pickling. The urban homemaker soon discovered the convenience of a home freezer although at first she bought most of the contents prepared and frozen. As time passed such items as baked goods, casseroles and even jams appeared in the freezer. When the homemaker was to become a hostess, she realized she could use her freezer to store "bake-ahead" items for entertaining. If she knew she could make savory appetizers in November to serve six weeks later she would likely do so. Home economists have provided three such recipes. Each recipe uses pork and the appetizers have been acclaimed after six weeks of freezer stor- age. Directions are also in- cluded for heating at serving time. The recipes for "Min- iature Pork Pies" and "Spicy Pork Balls" in a zippy tomato sauce each make about 30 in- dividual pieces, and the "Spare- rib Appetizers", using 3 pounds of ribs, provide about 60 on4, inch morsels. MINIATURE PORK PIES 1 pound lean minced pork 1/4 cup chopped onion 1/2 teaspoon salt 1/4 teaspoon savory Dash pepper Dash cloves 1 small bay leaf 1/4 cup boiling water 2 tablespoons bread crumbs .pastry for 2-crust 9-inch pie Mix pork, onion and season- ings. Add liay leaf and water. Simmer uncovered about 20 minutes, stirring occasionally. Remove bay leaf, drain and cool. Add bread crumbs. Line 1 1/2 inch tart tins with pastry.. Fill tart shells with 1 1/2 teaspoons pork mixture. Cover withpastry, seal edges and cut steam vents. Bake 15 to 20 minutes at 425 degrees F. Makes about 30. Cool and freeze up to 6 weeks. Bake frozen 25 to 30 minutes at 425 degrees F. SPICY PORK BALLS 1 1/2 pounds lean minced pork 1 cup finely chopped onion Di to increased production of Canadian pork, this delicious meat has been priced right into consumers' shopping baskets. Meat counters across Canada will be featuring considerable pork in the months ahead. Pork has been a favorite of mankind for centuries. In fact, it has been said that pork was the first meat eaten by man.Pigs were first brought to Canada from Europe by the early set- tlers. The Canadian bacon-type hog has always been well re- garded on export markets: Re- search is continually being carried on through breeding, feeding and grading programs to produce a leaner type animal. Pork can be enjoyed by every- one. The lean portions of cooked pork contain about the same amount of calories as the lean of other meats. The meat supplies high quality protein and is an excellent source of thiamine and niacin (B vitamins). Pork, like other meats, is health inspected in federally inspected plants. Consumers can be as- sured that it .is derived from healthy animals and is whole- some in all respects. Proof of inspection is the stamp,"Canada Approved", on the meat itself or on the tag or label. Pork is at its best when it is tender and juicy. Roasts should be cooked at 325 degrees F. in an uncovered pan without water until fork tender and all trace of pink is gone. At this stage the meat is moist and succulent. Longer cooking increases shrinkage and cooking losses and the meat be-, What could be more Christ- masy than a "Cranberry Mince- meat Pie"? The Home econom- ists of Canada Agriculture se- lected this recipe to put you 1n the mood to write for their special publication 140'7 "Festive Foods". The 8-page booklet is available free by writing to Information Division, Canada Department of Agriculture, Ot- tawa. By ordering it early you can examine its contents, from appetizers and salads to main dishes and desserts. Foods which may be frozen are so designated so you can make them ahead. And now, here is the recipe 1 cup raisins 1/4 cup boiling water 1/4 cup orange juice 1 tablespoon lemon juice 11/2 cups cranberries 1 teaspoon grated orange rind 1 teaspoon grated lemon rind comes dry. Pork chops are one of the most populaiti pork cuts and the home economists have a special recipe to share, "Pork Chops Milanaise". The special sea- soning is Canadian Parmesan cheese which is blended with dry bread crumbs tO "bread" the chops for browning. The chops are baked, then served with spaghetti and tomato sauce. PORK CHOPS MILANALSE 6 1-inch pork chops (about 3 lbs.) 1/4 cup flour 1 teaspoon salt. . 1/4 teaspoon pepper 1 `Slightly beaten egg 2 tablespoons water 1/2 cup dry bread crumbs 1/3 cup grated Canadian Par- mesan cheese 1/4 cup fat Snip fat edge of chops. Dip chops in flour seasoned with salt and pepper, then in combined egg and water and finally in crumbs mixed with cheese. Brown in fat 1 to 2 minutes each side. Arrange in baking dish and bake uncovered at 325 degrees F until tender (about 30 minutes for loin and rib chops, 40 minutes for shoulder chops). Serve with spag- hetti and tomato sauce. 6 servings. For other recipes and infor- mation on buying and storing pork write for your free copy of the new exciting leaflet "Pork" pub- lication 1428. The address is Information Division, Canada De- partment of Agriculture, Ottawa. 1 tablespoon chopped mixed peel 1/8 teaspoon salt 1/8 teaspoon cloves 1/4 teaspoon cinnamon 3/4 cup brown sugar 1 cup chopped apples Pastry for 2-crust, 9-inch pie 1 tablespoon butter Bring raisins, water, orange and lemon juice to a boil. Add cranberries and continue cook- ing until skin s begin to pop (2 to 3, minutes). Add next 8 ingredients, and cool. Line pie plate with half the pastry. Pour in filling and dot with butter. Cover with pastry, seal edges and cut steam vents. Bake 10 Pay Visit To Newly Weds A pleasant event took place at the home of ,Mr. and Mrs. D'Orlean Sills in Tuckersmith on Friday evening last, when 60 friends and neighbors assembled to honor them, following their marriage of a few weeks ago. Euchre was played during the evening with 13 tables in play. The prize winnes were - Ladies 1st, Mrs. Earl Papple; Conso-, lation, Mrs. Mel Clarke; Men's first, Clifford Broadfoot; Con- solation, Wilfred Coleman; Travelling prize,Bruce Coleman. John MacKay read an address and Robert Tyndall and Wilfred Cole- man presented Mr. and Mrs.Sills with a pair of lamps and an ash tray. Mr. and Mrs. Sills replied and many kind wishes were offered them during the evening. Put your money where you get your mortgage Most of the money invested In our high interest paying Guaranteed Investment Certificates has a priority in mortgage loans we make in the same area. Your investment in Victoria and*. Grey Certificates, not only helps you, it helps your community to grow and prosper. VICMRIA and VG GREY TRUST COMPANY SINCE 1886 Lealand Hill, Manager so Elgin and Kingatoil Streets. Goderlch 524-73$1 1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon ginger 1 beaten egg 2 tablespoons fat Mix pork, onion, seasonings and egg. Form. in 1-inch Brown meat balls in fat until done (about 8 minutes). Remove from fat and drain. SAUCE 1 cup chopped onion 2 cloves garlic, crushed 1 28-ounce can tomatoes 1 5 1/2-ounce can tomato paste 1 1/2 teaspoons salt 2 teaspoons sugar 1/2 teaspoon oregano 1/8 teaspoon pepper 1/4 teaspoon crushed chili peppers 1 bay leaf 3 drops tabasco sauce Drain all but 2 tablespoons fat from pan. Saute onion in fat until transparent. Add remain- ing ingredients, cover and simmer until thick (about 2 hours), stirring occasionally. McIntosh The McIntosh apple was dis- coveredALI 1811 by John McIntosh ofit.u.a4svCounty. One tree in the McIntosh orchard bore the fragrant, red apples with the juicy, white flesh, crisp texture and' distinctive, moderately tart flavor., that became so popular ir1 the surrounding area, John McIntosh sold seedlings fronfhis McIntosh Red, but none of these trees bore the same fine fruit as the originial tree. It wasn't until 1835 that John McIntosh's son, Allen, successfully repro- duced the original species, through grafting and budding techniques learned from an itin- erant farmhand, and from this small start, the McIntosh has spread across Canada and around the world. The original tree flourished until 1894, when it was so badly damaged by fire that ' it died. Pour sauce over meat balls. Makes 30. Cool and freeze up to 6 weeks. Thaw for 45 minutes. Heat co'/eyed 15 adn it.es a1425 degrees F. SPARERIB APPETIZERS 3 pounds side spareribs Salt and pepper Cut spareribs in 1-inch lengths, and into individual ribs. Bake covered 1 hour at 325 de- grees F. Drain off fat. SAUCE 1 tablespoon lemon juice for "Cranberry Mincemeat Pie". minutes at 450 degrees., F; turn The mincemeat is not.obvious-as --"-oven -control to. 350 degrees Fv, such, but the apples, raisins, and rinds and spices are there . to continue baking until pi enhance the freshly cooked crap- is- golden brown-(25, to 30 min.$0 6, servings. berries. By making such a pie at this time you may decide to repeat it during the,,holiday sea- son. It will also freeze well. CRANBERRY MINCEMEAT PIE interesting Xmas Dessert Suggestion pl • 0 fa ft • a a ttP-4 • - • •