HomeMy WebLinkAboutThe Huron Expositor, 1969-06-12, Page 12r.
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New Co-op
PASTURE RATION
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GLAZED STRAWBERRY SQUARES
Butterscotch Base
1/2 cup butter
1/3 cup firmly packed,'brown
'sugar
1 cup sifted all-purpose flour
Cream butter and sugar. Stir in
flour. Pat mixture on bottom of
8-inch ,squarepan. Bake at 3,50
degrees F until lightly browned,
about 15 minutes,
Filling and Glaze
4 cups washed, hulled strawber-
ries (.1 qt. box).
4 teaspoons cornstarch
1/2 cup sugar •
Dash ialt.-
1/4 cup water
2 teaspoons lemon juice
1 or 2 drops red food coloring
1/2 pint sweetened, whipped
cream'
Crush 1 cup of the berries, bring
to a boil and press. through sieve.
Mix cornstarch, sugar and salt.
Gradually add water and sieved
juice. Bring to boil and cook,
stirring constantly until thicken-
ed and clear, about 3 minutes.
Cool, add lemon-juice and tint
with food -coloring., Arrange re- ,
inaining strawberries on cooled
wei.thChill. hate-and
(1:dre:iarins41;a9r3et w s and .t go4zp swe-
etened whipped cream. 6 to 8
servings.
0
5'
shvgys
ham"
with
89% of urban,
Canadian
housewives
prefer eutter
to any other spread
The Dairy Industry has always played
an important part in the
affairs of Huron
Cotrity!
The dairy caw provides many fine foods for our tables and a
source of income for many people.
REMEMBER
BUTTER
Is a part of milk, our
most nearly perfect
food.
Ir AND EVERY
16 MONTH IS
I
VI M
Instant Powdered skim
milk
- - - High in protein and
calcium.
The enjoytnent of a good
meal is enhanced by the
'natural flavour of but-
ter.
The cost per meal is un-
believably low.
Nutritional qualities are
high.
4
Butter and Powdered Skim Milk - - Low in Cost,
High 'in Nutrition
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TTEST FOOD VALUES
Do. you remember when
ice cream was made at home,
using the wooden freezer, buck-
ets of cracked ice and salt?The
muscles became weary turning
the freezer crank but the reward
was rich and satisfying!
Nowadays commercial ice
cream has captivated Canadians
of all ages. Figures have shows,
they consume over 56 million
gallons of ice cream per year!
The increased popularity of ice
cream can be attributed to the
prevalence of home freezers.,..
Because it is pti,t up in large
packages such -as 3-pint and 1/2
gallon it is always op hand as a
Ice Cream' Here to Stay
"convenience" dessert.
It is recommended that a
dry scoop be 'used for dipping
into the container so that large
crystals will not form in the ice
cream.
For those special occasions
when ice cream is the "in"thing,
home economists have provided
some ideas to delight the young
fry. They, suggest chocolate
"saucers" made with cereal flak-
es, toppedtavith scoops of ice
cream and then decorated. Young
"consumers" will be entranced.
For the more sophisticated
adults, the home economists
have selected "Peach Sundae
Pie", an unusual flavor combin-
ation, The "pie" shell is made
of chocolate, butter'and coconut.
Vanilla ice cream is placed in
the pie shell and topped with
diced canned peaches and their
thickened syrup.
CHILDREN'S PARTY NOVELTIES
1 package (6-ounce semi-sweet
chocolate bits •
1/2 teaspoon vanilla
3 cups cereal flakes
vanila ice cream
Decorations; candies, raisins,
cherries and nuts, etc.
Melt chocolate over hot
water. Add vanilla and cereal
flakes. Toss with a fork, until
flakes are evenly coated. Form
into rounds, 3 or 4-inches in
during June and July. There are
variations in shape' and coloring
but strawberries should be fresh
looking, bright, plump and of
good color. The container will
not be stained unless-berries are
overripe. The caps 'should still
be attache& invert the box in-
to a bowl or tray, sort andre-
frigerate them. Fresh strawber-
ries are very perishable so do
not wash and hull them until
ready to use.
• Strawberries are refreshing
when served on cereal or simply
with cream and sugar. They
become a beloved classic when'
served as strawberry shortcake.
Home economists have-chosen
three favorites from their tested,
recipes and want to share them
with you - a cake, a pie a n d
squares. The "Strawberry Sur-
prise Cake" uses a pint box bf
berries and an angel food cake
but read the receipt; to learn
the 'surprise"! Both the "Straw-
.berry Cream Cheese Pie - .and
"Glazed Strawberry Squares"
use some glazed berries. 'To do
this, crush part of a quart box
• of strawberries, br indg to the
boil, sieve, then thicken the
juice. This colorful glaze is
placed on top of whole berries
Enjoy
Lushious
Strawberries
The New CO-OP Pasture Ration supplements the
pasture feeding of dairy cows in production. Lush
spring pasture provides bulk and protein but does
not supply sufficient energy to maintain body
weight and maximum production.
It's the extra energy in CO-OP Pasture Ration that enables you to
get the most from your pasture and from your herd at the time
when production is cheapest and later when pastures are drier.
The Co-op can also use your grain to give you this ration. Discuss
'his Pasture Program with your local Co-op.
WATCH for OUR
SUMMER SALE
COMING SOON
ON SALE
ROSCO GRAIN BINS
All Sizes
WEED KILLER
For Every Weed!
Canadians really enjoy
their strawberries! Those who
have picked the wild ones never
forget their flagrance or flavor.
If some grow nearby. you may
have the opportunity to recap-, _
ture that sensation this year! -
Many things have happened
diameter, on a cookie sheet lin- ..to the original little strawberry
ed with waxed paper. Chill until tound nestling among wild mea-
firm, about, 15 Minutes. Makes dqw grasses. Today's cultivated
about 12 bases, strawberries have to be more:
Place scoop of vanilla ice rugged because they must ship
cream on each chocolate base', well, retain color and flavor in
and decorate as desired. the freezing process and still
1. Clown : Use raisins for;'eyes, have eye appeal. Canadians
can-lies or glace cherries for from coast to coast are welcom
nose and mouth and a cherry ing these native grown berries
for hat.
2. MouseForm scoop of ice
cream to an elongated shape, Dash salt
narrow at one end. Make ears 1/2 cup peach syrup
with round 'choColate wafers 1 tablespoon lemon juice
eyes with chocolate bits, nose ,1 quart vanilla ice cream
with toasted almonds and whisk- Melt chocolate and butter
ers and tail with chocolate-coat- over warm water; remove from
ed, shredded cocoanut„ heat, Save 1 tablespoon coco-
3. Cat : Place a smaller scoop • anut for topping. Mix remainder
of ice cream on top of larger with chocolate. Spread mixture
one, for cat's head. Make ears on bottom and sides of a 9-inch
with round chocolate wafers, pie plate; chill until firm. -Drain
eyes and nose with chocolate peaches, save syrup. Dice 1/2
bits, whiskers and tail with choc- cup peaches and press 'remainder
olate-coated shredded cocoanut. through sieve. Mix sugar, corn-
' PEACH SUNDAE PIE starch and salt. Add sieved pea-
2/3 cup (4 ounces) semi-sweet ches and peach syrup: Cook stir-
chocolate pieces
1/4 cup butter
2 cups shredded, toasted coco-
anut .
1 can (19-ounce) peaches
nablespoons sugar_
1 tablespoon cornstarch
on a cream cheese mixture in
efie pie and on a baked short-
bread type base in the squares.
The squares may be garnished
with whipped cream.
.STRAWBERRY SURPRISE CAKE
1 pint box strawberries
2 to 3 tablespoons sugar '
1 angel food cake (E-inch diam)
1/2 pint whipping cream, 4 teaspoons cornstarch
whipped 1/2 cup sugar
Few drops red food coloring Few grains, salt
(optional) ' 1/4 cup'ivater ,
Wash and hull strawberries: 2 teaspoons lemon juice
Reserve 6 to 8 whole berries to Soften cream cheese at
garnish.. Slice remainder and - room -temperature. Gradually
sprinkle with sugar. • beat in the 3 tablespoons'sugar,
Cut,a 1/2-inch slice off top then the cream,' lemon rind and
of cake and set aside. With a
sharp poirmed knife hollow out
central portion of.cake to form
a "shell", leaving 3/4-'in c h
cake around all edgy: 'Break
portion of cake removed. from
-centre in bite sized pieces.
Fold sweetened strawberries and Bring to boil and cook, stirring
cake pieces into 3/4 cup of the constantly until thickened and
whipped cream. Fill hollow in clear. Cool and add lemon
cake with strawberry mixture and juice. Arrange remaining straw ,
replace top slice. , berries, in chilled pie and coat
Tint remaining whipped with glaze. Chill until ready to
#earn a tiegtatejikiriktpf-nilelec1„,; serve.-64erllngs.
'
,
and spread over cake, 6armsh NOTE: If desired, a vanilla pudL"
with whole strawberries and chill ding mix may be used in place,
until ready to serve. 6 servings. of cream cheese mixture.
•
Atrazine Atra-Oil
and Weed Sprays
IN STOCK
SEED CORN
c0-01P JACQUES —
FERTILIZER and SEEL, BEANS
•
ring. constantly until thickened,
about 5 minutes. Add diced
peaches and,lemon juice. Chill.
Fill pie shC11 with ice cream. , •
Top with peach sauce and remain-
ing 1 tablespoon cocoanut, 6
servings. t
When you use Butter, 80c out of every dollar goes to the 'farmer
who prOduces the cream!
This provides farmers with more purchasing power and helps
make Huron County more prosperous!
Whether'Butter is used on bread,''toast, vegetables, or in cooking,
it makes good food even better!
STRAWBERRY CREAM CHEESE PIE
8 ounces- cream cheese
3 tablespoons sugat
1/4 cup cream
1 teaspoon grated lemon rind
2 teaspoons lemon juice
1 baked pie shell (9-inch)
4 cups washed, hulled 'strawber-
' ries (1 qt. bpx)
Juice. Spread mixture in baked
pie shell and chill;
Crush 1 cup of the berries,
bring to a boil and 'press through
sieve. --Mix cornstarch, remain-
ing 1/2 cup sugar and salt, Grad-
ually add water and sieved juice.
a
SEAFORTH
FARMERS
Phone 521.0770 Seaforth
HURON COUNTY
CREAM COMMITTEE
ROY WILLIAMSON, President DOUG PRAISER, Vice.President
' MRS. FAYE FEAR, Secretary
Stacey Bros. Limited
Mitchell, Ontario In Business Since 1895