The Huron Expositor, 1969-09-18, Page 14FALL VEGETABLES PROVIDE COLORFUL PLATTER
Fall vegetables now on the ir arkets in profusion Make an attractive dispia and offer con-
trast in color, flavor and texture. Snow %%nice cauliflower, whore fresh carrots, golden corn
on the cob and bright green f -froLeol. are but a fen, of the choices available. The home econ-
omists of the Canada Department of Acric:iltt:rt.; say that all vegetables should he cooked un-
til just tender. They will enhance roast and kindle an\ appetite.
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VISIT OUR BOOTH
AT THE
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•
MARKET YOUR
WITH YOUR CO-OP
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PHONE 262-2928 HENSALL
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only do-it-yourself-Owner's
Manual. 105 hp, and 3-speed fully-
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synchronized transmission are
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optional.
See Maverick before you buy
any economy car:
111,047''" E:.114001P4 ,E)CP9MTOR. SEAFORTH, 9NT., SEPT. 18. 1969
Markets Overflowing
Harvest Time For Canadian Vegatables
PERSONALIZED
COASTERS - GIFT IDEAS - SERVIETTES
THE HURON, EXPOSFIOR •
Phone 527-0240 : Seaforth
Remove cauliflower leaves
and stalk. Hollow out core to
depth of abut 1 inch and wash
the head thoroughly. Pour lZ
cups boiling water into sauce-
pan. Add cauliflower, core end
down, and sprinkle evenly with
3/4 teaspoon salt. Cover tightly
and bring back to a boil. Reduce
heat and cook gently until
cauliflower is just tender (about
20 minutes).
Beat egg white until stiff.
Combine mayonnaise and lemon
Juice, fold in egg white. Spread
lightly over entire surface of
cooked cauliflower. Sprinkle
evenly with Parmesan cheese.
Broil 3 to 4 inches from heat-
ing unit until lightly browned
(about 5 minutes). Serve on a
vegetable -dish. or platter. 6
servings.
BAKED CAULIFLOWER
WITH RED ONION
1 medium cauliflower
1 medium red onion
3/4 teaspoon salt
2 tablespoons butter
Separate cauliflower into
1-inch flowerets. Slice onion
into rings. Place flowerets in a
greased casserole. Sprinkle with
salt, dot with butter. Cover and
bake at 325 degrees F until al-
the ice cream. They may also be
served warm over plain cake
Home economists have these test-
ed recipes for you to try -, "Con-
cord Grape Sauce", "Fresh Plum
t Sauce" and "Ftesh Peach Sallee"
The grape sauce has the cow/
and flavor of the dark blue grapes.
The plum sauce uses the prune`
phims and is somewhat lighter
in color. The peach sauce is
beautifully golden. When next
serving ice cream you could pass
one or more of these sauces. •
M,arkets are overflowing with
a variety of fresh vegetables
which are at their ''Peak of flavor
and perfection. The wise, meal
planner takes advantage of this
annual harvest.
---&ature encloses valuable nu-
trients in the leaves, stalks,
seeds and flowers of these veg,ei-
ables, Cool storage will heft
retain their freshness, good col-
or and crispness. Careful cook-
ing until "just tender" and at-
tractive ways of serving will
guarantee their_ enjoyMent by
all members of the family.
Choose liberally from the
jewel-like'tones of beets, broc-
coli, brussels sprouts,. carrots
-and corn. Enhance your select-
ion with snowy'-white cauliflow-
er and elegant, purplish egg-
plant. Try to serve several of
these colorful beauties each day.
The home economists of the
Canada Department of Agricul-
• ture p.scivide information on the
points .to look for when buying'
in their booklet "Summer Veget-
ables" publication 1130. Meth-
ods of cooking and suitable seas-
onings are also included.
EGGPLANT
Most eggplants are oval-to-
round shaped with a shiny pur-
plish to blackish skin coloring.
Choose one that is firm, glossy
and free from blemishes.' One
medium eggplant (about 1
pounds) will serve .6 persons. Use
it as soon as possible after pur-
chase. Remove stern and wash.
Peel if desired and cut into 4-
to -inch slices. Sprinkle slices
with salt then dip theni into one
beak egg, ften cup fine, dry
hrc 1J c711 .15.
To anvil - plire breaded egf-
pla.n.t in.c-he s-fto14-1
11Catin!! 1:11it until the flesh is
tender and translucent and
ctur:bs brut, Ned, about Cr min-
utes each side. brush with melt-
tic butter once of twice during
If desired, dip slices
in juice and flour instead
of and erufnns.
to saute - melt 2 tablespoons
butter and saute breaded egg-
plant slices until flesh is render
and trar.:Insccnr and crumbs
hrowncki, about 2 minutes each
side. If desired let slices of egg-
plant stand in French dressing
about one half-hour nefore saute-
ing.
If you prefer to ream the less
known eggplant with an old fav-
orite, home economists Invite '
you to try this tested recipe,
"Com and Eggplant". It is a
colorful dish combining green
pepper,, onion avid fresh tomat-
oes.
CORN AND EGGPLANT
cup diced green pepper
cup chopped onion
cup butter
cups raw corn kernels (about
4 cobs)
cups peeled diced eggplant
cups peeled diced tonaitoes
teaspoons salt
teaspoon pepper
teaspoon ba'sil
Saute green pepper and onion
in melted butter for 5 minutes.
Add remaining ingredients. Bring
to boil, stirring frequently.C-ovl
er and simmer until vegetables'
are-tonddt, stirring-at casiotrally
(10-to 15 minutes). 0 to S serv-
ings.
CAULIFLOWER
\\hen shopping fdr cauli-
flower look for white to creamy-
white, compact, solid and clean
heads, If the flowerets are start,-
ing to spread it is a sign of
otermaturity. If green jacket
lea\.es are still attached they
should he fresh looking.
cauliflower may he broken
into flowerets or left whole.. It
is usually boiled but in these
recipes, "Faked Cauliflower
with Red Onion" and "Baked
Herbed Cauliflower", the
flowerers are baked in a covered
casserole at 325 degrees F.
cause this is the temperature
for roasting meats, either of
these tasty dishes can share the
oven with a beef pot roast or
roast of pork.
In case you wish to try :ookr-
irig the cauliflower whole the
.home economists of the Canada
Department of Agriculture re-.
commend "Cauliflower Buff",
CAULIFLOWER PUFF
1 medium cauliflower
1 egg white
cup mayonnaise
1 teaspoon lemon juice
2 tablespoons Parmesan cheese
most tender (40 to 45 minutes).
Stir cauliflower and add onion.
Cover and bake until just tender
(about 10 minutes). 6 servings.
BAKED HERBED
CAULIFLOWER
1 medium cauliflower
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons water
2 tablespoons chopped parsley
Separate cauliflower into 1-
inch flowerets. Place in a greas-
ed casserole. Sprinkle with salt,
dot with butter and add water. IN"'n 1111,Pmn11811116"11111111111w.MINFoN
F about 25 minutes. Add parsley
Cover and bake at 325 degrees BURNS
and stir well. ,Cover and continue
baking until just tender (25 to CLEANER
30 minutes), 6.servings.
No Smoke, No Odour FRESH FRUIT SAUCES
FOR ICE CREAM
Ice cream is a favorite des-
sert for all ages and, at all seasons.
'It is a real convenience item,
emerging from the fre'e.zeras the
need arises. The appeal of plain
vanilla or fruit-flavored ice
creams will be enhanced by fresh ' HEATING 0:11..,
fruit sauces tirade while Canadian Walden & Broadfoot fruits are in season. , Fruits should Phone 527-1224 — Seaferth lie cooked arid sieved, thickened
and sweetened to serve cold over `01"1.11110•6•11.111"0111.0"01111.16ftwoll
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