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Home My WebLink AboutThe Huron Expositor, 1970-12-03, Page 15FUNK'S SEED CORN How susceptible are your present Hybrids to Leaf Blight? G4082 — 80 — 82 Days G5150 — 85 Days GOOD YIELD and STANDABILITY These Hybrids are from Detasseled Parents (100% Normal Tagged) and have shown a 'high degree of resistance to leaf blight.. FREE Spring Delivery on Early Orders. SPECIAL VOLUME DISCOUNTS MILTON J. DIETZ LIMITED Purina Chows — Sanitation Products. Seed Corn e Layer Cages — Ventilation (Wholesale and Retail). DAIRY ••••••••• WOMEN'S HOSPITAL AUXILIARY We Want Chesterfields Trade in your chesterfield suite on your choice of a wide range of modern KROEHLER suites. Come in now and see our display. Here are special savings lust in time for the holidays. R. S. BOX LTD. Phone 527-0680 Seaforth - - - at LARONE'S Hundreds of titles from which to choose. 'Turkey Talk' for Fest' Golden brown, plump and crisp a roast turkey is the center of attention for the Christmas feast. Turkey is a member of the pheasant family and at today's prices it can be everybody's pheasant. Turkeys come in sizes to suit all families and nay be bought as halves, parts or as boneless turkey roll, This year home economists say that the "self-basting" turkey will be featured in many areas. TURKEY FOR CHRISTMAS r e Soason Xmas Dips oo, Suit • Party Season 'Snacks thanked Rev. Hancock for his interesting and enjoyable slides. After leftover items from the bazaar were shown, lunch was served by Mrs. McIntosh and Mrs. Bill Strong. RSV. Hancock took slides to add to his collec- tion. Mrs. Jim Rose thanked Mrs. Ken Moore for the use of her home and Mr. and Mrs. Hancock for attending the meet- ing. SOLID PACKS A pay of 25 high q ality cards $1.00, $1 0, $1.75 BIBLES For Christmas Giving Our selection includes Hymnaries, Books of Praise, Anglican Church Prayer Books to Women Cleaner Shoppers know that any month is the time to "think turkey" but December still seems to be the traditional time to do so. Turkey is a popular, economical form of meat, providing excellent protein, valuable amounts of iron and B vitamins and little fat. It is the "in" meat for the festive season. BUYING WHOLE TURKEYS - Most families buy wl'opte • turkeys because these birds re available in sizes to serve 4 or 40. It is economical to buy a large bird because it provides a higher proportion of meat to bone and usually costs less per pound. Another bonus is the if "encore" servings in such dishes as casseroles, sandwiches, salads and a la king during those busy days ahead. However, sometimes a family prefers four drumsticks so two small turkeys may be purchased rather than one large one. These will require a shorter roasting period. The Canada Approved stamp on the metal tag attached to whole eviscerated birds is your assur- ance that the product is safe and wholesome. To receive such a stamp, the poultry must be exam- ined by federal veterinary inspectors in inspected plants. Whole birds bearing this tag may then be graded. The grades are based largely on appearance, and although most of the turkeys on the retail market are Canada Grade A, some Canada Grade B and Utility birds may also be available at slightly lower prices.- ▪ These lower grade birds have a few imperfections such as small tears, minor discolorations or pinfeathers or a crooked keel bone. Only the Utility grade may be missing one or more parts. Whole turkeys are wrapped in transparent packaging materials and may be frozen ready-to-cook or chilled ready-to-cook. Some stores may display commercially stuffed and frozen turkeys which have been fast-frozen. These turkeys must not be allowed to thaw but be cooked from the frozen state, according to direct- ions on the label. It is not recom- mended, however, that house- wives stuff birds then freeze them at home. A comparative newcomer this year is the "self-basting" whole frozen turkey. These turkeys are 110 available under various brand names and have been injected with butter or vegetable oil. This process produces a juicier bird which does not require basting and does not dry out during the roasting period. The prices -will be higher than the conven- tional frozen turkey. BUYING TURKEY PARTS Some meat counters feature turkey halves or they may be cut on request. They may weigh from 5 to 12 pounds and are yi usually frozen. Turkey parts such as breasts, thighs and legs are available fresh or frozen.' These parts may come from broiler size or heavier birds and will vary in weights accord- ingly, They are popular for those persons who prefer either the • white or dark meat. Home econ- omists have developed some recipes featuring various turkey parts. For additional informat- ion on choosing and cooking turkey, whole or parts, write for the free folder "Turkey for Everyone", available from the Information Division, Canada Department of Agriculture, Ottawa. For some years now the In many households some of the food practices are being changed to suit today's "on- the-go" society. One such cus- tom is the conventional pattern of three meals a day. Frequent light meals are sometimes prov- ing more practical for some family members, and it is im- portant that these snacks be nutritious. Savory dips, com- monly thought Of as party foods, may be used as convenient snack foods. When these dips contain such excellent protein foods as hard-cooked egg, finely chopped turkey or cheese they provide real food value along with fun- and flavor. Potato chips, crack- ers or sticks of raw vegetables may be used for dipping. These recipes are provided by home economists to help make dipping time a satisfying one. ZESTY EGG DIP 4 minced hard-cooked eggs 3 slices cooked bacon, crumbled 1 teaspoon minced onion 1 teaspoon Worcestershire sauce 1.,teaspoon prepared mustard 1/2 cup mayonnaise 1 tablespoon cream Mix ingredients. Chill. Serve with vegetables or crackers. Church Donate The Egmondville United Church Twilight Circle met at the home of Mrs. Ken Moore. Mrs. Bruce Coleman opened the meeting with a poem and the roll call was answered with "The total of 1950-1959 pennies I have collected this year". Mrs. Milton Dietz's team won the penny con- test. Mrs. Eric McIntosh's team is in charge of the Christmas party which is to be held Dec. 21 at the home of Mrs. Jim Rose with husbands to attend. There will be games and a turkey din- ner at midnight. Following the treasurer's report, it was agreed to buy a vacuum cleaner for the Church. Mrs. Ken McLlwain and Mrs. Bruce Coleman were appointed to make the purchase and to present It to the janitor. Rev. Hancock entertained the group with slides and a contest of Historical Churches in On- tario. Mrs. Eric McIntosh The Christmas meeting of the Hospital Auxiliary will be held. Tuesday evening at the hospital , at 8 p.m. Each one attending is asked to bring a small tray favour or a cor- sage for the patient's trays for Christmas. A 'so there will be an exchange of gifts. T. HE, HupopO 1;1EN:411'0k $EAFORTH Liberal Discounts From Now Until Dec.1500970 $ BUY NOW and SAVE FREE PELLETING on ALL BEEF and DAIRY SUPPLEMENTS purchased in 3 tons or more. OPNOTCH TOPNOTCH FEEDS LIMITED Phone 527-1910 Seaforth COASTERS - GIFT IDEAS SERVIETTES T E HU ON EXPOSITOR Phone 7 40 • : Seaforth BOOKS GAMES PAINT BY NUMBER SETS make popular gifts Includipg Hockey, Crokinole, Puzzles & Mon- opoly. Games the Whole Family May Enjoy! Here at LARONE'S you'll find a selection of everything that goes to make Christmas a memorable occasion! Boys' ard Girls' Tee Shirts And Complete Line of Hosiery Car Coats for Childr n &Youth FEATURE! BOXED CARDS 50 to a box 95c (Aber Boxes — $1.00 - $1.25 - $1.50 up If 27 IT We have a lull selection, including the popular Itusteraft, Norcross and Coutts-Hallmark Lines. Persona d Christmas Cards for every member of the family -- Special Cards for Special Occasions — turkey industry has provided the consumer with a real con- venience package, the boneless turkey roll. It is usually cooked and frozen, wrapped in various types of film and will weigh from 3 to 10 pounds. It usually contains both dark and white meat but a roll of solid white meat is also avail- able at delicatessen counters. Turkey rolls are ideal for buffets and for salads and sandwich mak- ing because, being solid meat, the rolls are easy to slice. They should be sliced lenthwise or dia- gonally. They may also be re- heated and served v3v,t ti ii Itj t ravy made from stock c icken bouillon. ENCORES FOR THE HOLIDAY TURKEY That festive turkey which is carefully selected to grace the holiday table deserves special attention from the homemaker. Probably more than any other entree, the turkey arrives in the kitchen earlier and stays longer, particularly if it is a large frozen one. Frozen birds should be kept frozen until a day or two before preparation time. It is therefore important to estimate the thawing time as accurately as possible, The hoMe economists of Canada Department of Agriculture say that a turkey which is small enough to go in the refrigerator will require from 'four to five hours per pound to thaw there. It should be left in its original wrappings but the bag should be slit and the turkey placed on a rack over a pan to catch the drip. A large turkey will thaw more quickly if it is submerged in its water-tight bag in cold water, allowing about one hour per pound. When the bird is thawed, it should be treated as fresh and refrigerated promptly. Store wrappings should be removed and the turkey covered loosely with waxed paper or foil. All poultry, whether bought in its fresh state or just thawed, is very perishable and should be cooked within two days. If the giblets are enclosed in the neck or body avity they should be remove and stored separately beca *they spoil rapidly. As soon s the meal is over, the stuffing should be removed and stored separately. The car- cass should then be refrigerated or the meat removed from the bones, covered and stored in the refrigerator for not more than four days. If meat is to be kept for a longer time it should be frozen. The bones may be placed in a freezer bag and frozen for making soup at a later date. Stuf- fing may be frozen or re- frigerated and used in a day or two. The turkey left over from the holiday bird has limitless pos- sibilities for 'encore' meals. Either of these exciting recipes supplied by home economists, may be chosen for entertaining, "Turkey Noodle Bake" or"Tur- key Curry". TURKEY NOODLE BAKE 4 cups cooked lasagna noodles (8 ounces uncooked) 2 71 /2 - ounce cans tomato sauce 1/2 teaspoon tarragon 2 cups (16 ounces) cottage cheese 1/2 teaspoon salt 1/8 teaspoon pepper 1/3 cup chopped onion 1/2 cup diced celery 1/3 cup diced green pepper 1/3 cup sliced stuffed olives 1/4 cup chopped parsley 3 cups diced cooked turkey 3/4 cup soft bread crumbs 1/2 cup grated cheddar cheese Arrange half the noodles in greased baking dish. Mix tomato sauce and tarragon. Combine cottage cheese, seasonings, veg- etables, olives and parsley. Layer half the cheese mixture, half the turkey and half the tomato sauce on noodles. Repeat layers ending with tomato sauce. Mix bread crumbs with cheese and sprinkle over top. Bake at 350 degrees F until heated about 30 minutes). Let stand a few .minutes before serving. 6 to 8 servings. TURKEY CURRY 1 /2 cup chopped onion 1/2 cup diced celery 1 1/2 cups diced peeled apple I clove garlic, crushed 3 tablespoons butter 2 tablespoons curry powder 3 tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper 2 1/2 cups turkey broth OR bouillon .1 teaspoon sugar 1 teaspoon grated lemon rind 1 tablespoon lemon juice 3 cups diced cooked turkey Saute onion, celery, apple and garlic in butter until onion , is transparent. Add curry pow-.. der and continue cooking 1 to 2 minutes. Stir in flour, salt and pepper. Gradually add turkey broth or bouillon. Cook, stirring constantly, until smooth and thick. Add sugar, lemon rind and juice. Cover and sim- mer about 1 hour, stirring occas- ionally. Add turkey and heat. Serve with hot rice and accom- paniments such as chutney, chopped nuts, shredded coconut and sliced fresh pears. 6 servings-. Makes about 1 1/2 cups. TURKEY DIP 1 cup finely chopped cooked turkey 2 tablespoons chopped green onion 2 tablespoons finely chopped celery 1/2 clove garlic, crushed 1 tablespoon chopped pimiento 1/2 teaspoon curry powder 1/2 teaspoon salt 1/4 cup grated cheddar cheese 3/4 cup dairy sour cream 1 teaspoon lemon juice Combine ingredients and chill. Serve with potato chips or crackers. Makes about 11/2 cups. GARLIC CHEESE DIP 1 8-ounce package cream cheese, softened 1/4 cup mayonnaise 2 cloves garlic, crushed 1/4 cup chopped'parsley 1/4 teaspoon salt Dash pepper 1/2 teaspoon Worcestershire sauce Beat cheese until fluffy and gradually beat in remaining in- gredients. Serve with chips or crackers. Makes about 1 cup. Special value by Coutts and Rustcraft BOXED CHRISTMAS CARDS 45 cards for $1.98 r. Our Store Features . . . GIGANTIC SELECTIONS OF CHINA GIFTS and GLASSWARE Dainty, Delicate Pieces, and All Very Decorative SCOTCH LACE TABLECLOTHS Dozens of selections of Boxed, LUNCHEON and VANITY SETS The Perfect Gift 2.98 - 3.98 - 4.98 - 5.98 Packages from 59c to $1.98 Nationally_Mown Rusteraft and Couiallmark Cards and Wrapping Gay, Colorful Wrapping Paper, Tape and Stickers FOLDS 15c and 25c Larone's ROOKS AND STATIONERY STORE The Friendly Store in Seaforth "the friendly town" ett1041000110