HomeMy WebLinkAboutThe Huron Expositor, 1969-06-12, Page 14,Brussels Phone 22
Phone 527-1910 Seaforth
IT'S ALWAYS BETTER WITH BUTTER
'Seal Pure"
CREAMERY BUTTER
•
TRY OUR DELICIOUS
"SEAL PURE"
Distributors of SEAL PURE Milk Products
Packaged by
HURON 4400 PRODUCTS LTD;
Successors to
COUSINS DAIRY and CREAMERY
0.
DAIRY
FARMERS!
June is your month ! All year
long you work hard to send US de-
licious, nourishing dairy foods.
And now, during June Dairy
Month, it's our turn to say "Con-
gratulations, Dairy Farmers, on
a job well done."
OPNOTCH
TOPNOTCH FEEDS LIMITED
11.'24,11111E litikON EXPOSITOR, SEAFORTH, ONT., JUNE 12, 1969
SUMMER'S
HOTTEST FOOD VALUES
4
I
aple Le
"Watch for my Safe' tY Contest
this newspaper"‘
Iii Kids!
MI GIVING
AWAY
FREE
IBMS"
and other
prizes!
so...riewi•www-iimme7sorwgimpP—orasow—iinwP•mappn mimpammoppi-gummi.-0•Nmorigme
•
Jute is
Dairy Month
Time to celebrate all thegood dairy foods
that nature so bountifully provides 4' •
•• all year 'round. Enjoy-them often—
make dairy foods daily foods!
Staff a Brand
BUTTER
Hibbert Co-operative
Dairy Association'
Limited Staffa, Ontari9
Phone 345-2567 Manager: Lloyd Cameron
If you want
fresher :11111.k
than ours,
need
pull to to get
Chicken on the Barbecue
Chicken broilers are in-
creasing in popularity with the
Canadian family and consump-
tion has risen to about 20 pounds
per person per year.. These birds
may weigh up to 4 pounds and
are sold fresh or frozen, whole
or in halves, quarters or pieces.
Buy 3/4 to 1 pound of chicken
per serving, but allow extra for
second helpings!
The call of the outdoors is
insistent these days and barbe-
cuing will he a popular style of
eating for the rest of the summer.
-Chicken broilers are idezal for
such meals, whether in halves;
quarters or in smaller pieces. De-
tails and recipes for barbecuing
poultry and other meats are found
in the publication "Barbecue Co-'
oking". For novices at the art
of barbecuing there is a‘seetion
on making the fire for both grill
and spit-barbecuing and how to
marinate different meats for
bobs. Directions are given for
cookifig vegetables on the grill
as well, and even a "dinner-ih-
a packet". Cooks are advised
to turn the meat often for even
brovining and to.haste lig!iiI to
present flare-ups. Home econ-
omists advise the chef not to
brush on the sauce till the last
few minutes of cooking because
of its tendency to scorch. Cook-
ing times are also provided,_ A
free copy of "Barbecue Cooking"
1294 is available from the In-
formation, Division, Canada
Department of Agriculture, Ot-
tawa.
TANGY BARBECUE SAUCE
1/2 cup finely chopped onion
'1/2 cup butter
1/2 cup cider vinegar or lemon
juice
1 cup tomato juice
1 cup tomato catsup
1 tablespoon Worcestershire
sauce
1/4 cup brown sugar
1 teaspoOn dry mustard
1 teaspoon salt
1 teaspoon paprikr"
Saute onion in butter about
5 minutes. Add remaining in-
gredients, bring to a boil and
simmer for 15 to 20 minutes.
!\:lakesabout 3 cups.
QUESTIONS AND ANSWERS-
ON BARBECUING
Q.' What cuts of beef should I
choose for outdoor cooking?
A, For barbecuing, look for
cuts of meat that have a large
percentage of edible !neat to
bone, Choose tender steaks
such as sirloin, wing, rib and
T-Bone, because dry-1 eatco-
oking over the coals, even with
the addition of sauce, does lit-
tle to tenderize meat. Less
tender cuts, such as short ribs,"
blade and round steak, can he
cut in pieces, simmered in
.2tornato juice or water in a cast
iron Dutch oven over a camp
fire. This will. take about 2 hrs.
to do though.
Q. When I barbecue chicken
pieces, I ,alwayslind tbatIthe
skin scorches easily. Is there •
any way of preyenting this?
A. First, you shouldn't start
barbecuing until the coats are
covered with a,grey ash. Brush-
ing the chicken pieces liberally
with cooking oil and basting
them often will help prevent
scorching, After 'browning the
pieces, keep the grill about 5
inches from the fire. Turn the
chicken often and keep the
skin side down only about 3
'minutes because this side'"scor-
cites readily. Add the barbecue
sauce at the end of the' cooking ,
time. Taking these precautioni,
the chicken pieces. shOuld be
delicious and evenly.. browned.
Q. What vrgetables can I cook
on n1y barbecue?
A. Baked potatoes and peeled
potato stieks are both delicious
when wrapped in foil and cook-
ed on the grill or near the coals.
Other. vegetables such as .corn-
on-the-cob, Carrots, beans,
onions, beets, can he easily cook-
ed in foil near the coals. Be
sure to allow plenty of time for
cooking these vegetables, from
20 to 45 minutes.
H
Dairy
Phone 527-0810
Seaforth