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Home My WebLink AboutThe Huron Expositor, 1969-06-12, Page 12r. •• New Co-op PASTURE RATION lea •Y 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 •ei‘ro'i 4447:45f., , •. rt-44 4 .491";11WT°F"rraWn4"11;:113NEWIML"'" 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