HomeMy WebLinkAboutThe Huron Expositor, 1969-11-06, Page 6SEAFORTH TEEN TWENTY ,
Prosenis-
"The Cheshire Cat",
SATURDAY, NOV. 8th
DANCING 9:00 — 12:00
AT THE
SEAPORT!! dOMMUNITY' CENTRE
Dress Casual
Admission $1.00
;
,Country & Western Music
In.the Red Knight Room
FRIDAY. — THE WILDWOODS
SATURDAY ELGIN FISCHER•
Entertainment every pursday, Friday and
Saturday in the Ladies' and Escorts Beverage
Room.
S .•
Ample Free Customer Parking
Beverage Room Snacks
Colored TV
•
COMMERCIAL HOTEL
Seaforth, Ontario
The Public Is
invited' to attend
the Annual
Commencement
of the
Seaforth District High Schoo
in
SDHS AUDITORIUM
FRIDAY, NOVEMBER 7th
at 8:30 o'clock
Calendar Bandy? Got becember?
MARK
THURSDAY, DECEMBER 4th
NOW FOR THE BEST
TURKEY BINGO
IN THE AREA AT
SEAFORTH LEGION HALL
8:30 p.m. sharp
15 REGULAR GAMES; FIVE SHARE-THE-WEALTH; TWO
DOOR PRIZES.
Admission $1.00; Extra Cards 25c each; 3 for 50 cents,
7 for $1.00.
Sponsored by the Seaforth and District Knights of Columbus
To honor the fallen of two World Wars and in
, co-operation with Seaforth 'Branch 156,
Royal Canadian Legion,
SEAFORTH STORES
WILL REMAIN CLOSED
REMEMBRANCE
DAY
TUESDAY, NOVEMBER 11, 1969
AND WILL BE OPEN
WEDNESDAY
November 12th
Prom 9 a.m. to 6 p.m.
Merchant* Caratnittne
SPAPOItli Clikatitta
BONANZA
BAZAAR and TEA
ST. THOMAS' PARISH HALL
Wednesday,- November 19th
3 o'clock
Featuring Christmas Cakes and Puddings,
Mincemeat, Candy, Home Baking, Knitted
Wear, Aprons, Christmas Decorations, Var-
iety Booth, Produce and Children's Treats.
1111•11111111....1111=11111111111s,
PLAYING
Friday and Saturday
for your enjoyment
Desjardine's Orchestra
Book .Early for Your
CHRISTMAS PARTY
Pizza Patio Tavern
on the Bayfield Road, Goderidt
VOINOMINIMMENW
Saturday Night
"THE RYANS"
CHICKEN & CHIPS
HURON , HOTEL
Dublin
ENTERTAINME7 ,,
FRIDAY and SATURDAY EVE ING
'The Country Three'
Colored TV in the Men's Room
Special All Day Friday — STEAK
"OPEN FOR BREAKFASTS"
AT THE -
QUEEN'S .HOTEL
SEAFORTH
TOWN OF
SEAFORTH
Remembrance Day
Following a request by representatives of Sea-
forth Branch 156 Royal Canadian Legion and
on instructions 'from the Council, I hereby
request all Citizens and Businessmen to ob-
serve
-TUESDAY
NOVEMBER llth
As Remembrance Day
BY CLOSING ALL PLACES OF
BUSINESS THROUGHOUT THE
DAY
F. C. J. Sills
Mayor
"GOD SAVE THE WEIN"
FRIDAY, NOV. 14th
7,0 . VVIF
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A number of the members
of the Womens Auxiliary tp Sea-
forth Community Hospital attend-
ed the opening of the Perth Hur-
- on Regional School of Nursing
in Stratford on Wednesday, Four
of The members, Mrs. G. Beut-
tenmiller, Mrs. W.D.Stephenson,
Mrs. Tony De Coo and Mrs. 0.
Oke assisted with the tea.
Miss Marion Coutts attended
the Armstrong-Clifton wedding
in London on Saturday,
Mr. and Mrs. V.R,Peiffer
of Grand Rapids, mach., spent
the week end with mr. and Mrs.
James Souter.
Mr. Art Devereaux and Mr.
Ted Melady are hunting this week
at Powassan.
Mrs. Ada Dale; who has spent
the past weeks with her daughter,
Mrs..,Del Krauel and Mr. Krauel
in Kikdhener, has returned home.
Miss Irene Murray of Hamil-
ton was a guest of Mrs. Emmet
Malone and Miss Hazel Reid
last week.
Many of our favorite veget-
ables are nature's storehouses of
minerals and vitamins. Among
. those now in good supply are
cauliflower, cabbage, broccoli
and Brussels sprouts. Careful
cooking until "just tender" is
essential to retain these nutriehts
as well as beauty of color, delic-
acy of flavor and crispness of
texture. The recommended
method is stir-frying or panning
in a fry pan with a tight fitting
lid. It is an adaptation from
the Chinese, who use great care
and artistry in their vegetable
cookery.
Panning is especially suited
to young, tender vegetables
which are high in moisture. Leafy
vegetables such as chard or spin-
ach are broken into pieces, and
cabbage is shredded. Asparagus,
string beans or celery are cut
into thin diagonal pieces. The
prepareZLvegetables are placed
in a fry pan containing melted
butter, sprinkled with seasoning
and tossed to coat with butter,
They are covered with a tight
fitting lid and heated quickly
to form steam from the vegetable
juices. Then the heat is reduced
and cooking continues until the
"just tender" stage. It may be
necessary to add a few tablesp-
oons of water to prevent veget-
ables from sticking. They should
be stirred frequently or shaken
in the pan. The latter method
is better' because the steam will
not be allowed to escape. Veget-
ables cooked in this manner re-
tain their natural color and nut-
rients because there is no liquid
to discard. They are crisp-tender
in texture and have a delicate
buttery flavor.
The, home economists 'of 'the
Canada Department of Agricult-
ure have been cooking many
vegetables by this method and
pass Hong the following time-
table as a guide to serving this
year's crop of Canadian-grown
vegetables. For 6 servings place
4 tablespoons butter in a heated
fry pan. Add the prepared veget-
ables and sprinkle with 3/4 teas-
poon sale Reduce heat and cover
tightly. Add 2 tablespoons of
water if vegetables lack moisture.
serving time_
A very special panned corn.:
bination of flavors is provided in
this "Green Beans with Tomato,
Onion and Green Pepper" recipe.
GREEN BEANS WITH
T0?ATO,0NI0N AND
GREEN PEPPER t
1 pound green beans
cup butter
1 green pepper, medium
3/4 teaspoon salt
teaspoon pepper
teaspoon savory
1 large onion, sliced
3 small tomatoes, cut in eighths
Trim, wash and 'Cut beans in
diagonal 1-inch slices, In melt-
ed butter, pan the beans, green
pepper and savory in a covered
fry pan for 10 minutes, Add the
sliced onion and cook 4 minutes.
Add the tomato and codk 1 min.
6 servings.
USING LEFT-OVER
COOKED BEEP -
When buying beef it is wise
to select a roast t is 1 ge
enough for more tha meal.
This is a taving of time and ef-
fort. If the meat is pot roasted
the,re will be considerable gravy
on hand as well. Left-over meat
and gravy should be cooled
quickly and refrigerated at
once. It is best to serve them
within 2 or 3 days, Meat with
gravy is high in flavor and,does
not suffer by being reheated.
The large slices-of meat
may be served hot with gravy or
cold with vegetables or salads,
or in sandwiches. Some pieces
of the cooked beef may be heat-
ed with canned cream sOups and
served on toastvr noodles,, The
smaller pieces can be used in
• casserole mixtures, meat pies
and turnovers,• or ground and
used as stuffing for cabbage rolls
and green peppers, or in sand-
wich fillings. Left-over meat
mixtures should be seasoned
well with herbs, onion, horse-
radish, or cbili sauce. They need
not be dull but should he served
attractively to avoid "left-over
left-overs"I
Minced Cold yeast beef is
good in turnovers. Although
Beef Turnovers" are good serv-
ed with chili sauce, they are
extra special with "Creamy
Horseradish Sauce":-
BEEF TURNOVERS
3/4 cup chopped onion
s i cup diced celery
2 tablespoons butter
11 cups minced cooked beef
2 chopped hard-cooked eggs
teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
squaies. Place a spoonful of fila
ling on each square. Fold pastry
over filling to form a triangle
and seal edges firmly. If desired
brush tops of turnovers with a
little beaten egg to give a gold-
en glaze when cooked. Bake at
450 degrees F. for 10 Minutes.
Continue baking at 350 degrees
F until browned, 15 to 20 min-
utes. Serve with chili sauce, re-
lish or Oeamy Horseradish Sauce.
Makes about 2 dozen.
EUCHRE
at 8:30 p.m.
Lunch Provided
Sponsored by Edelwiess Rebekah
Lodge
Admission 50c
Everyone Welcome
CASH BINGO
Legion Hall, Seaforth
Friday, Nov. 7th
$75.00 Jackpot to go
Two Door Prizes
ADMISSION $1.00 •
Extra Cards 25e or 7 'for 41.00
(Children under 16 not) .
permitted)
Auspices ,Seeforth Branch 156
Royal Canadian Legion
Proceeds for Welfare Work
6-,-THE HURON 'EXPOSITOR, SEAFORTH, ONT., NOV. 6, 1969
---•LOCAL BRIEFS— For Vegetables
Suggest Fry Pan Cooking
VEGETABLE COOKING TIME
IN MINUTES
Cabbage, shredded - 8 to 10 min.
Cauliflower, flowerets - 15 to
20 minutes; Celery, sliced dia-
gonally - 10 - 12 minutes; Green
or yellow beans, sliced diagonally
or frenched - 18 - 20 minutes;
Green peppers, in 1 -.inch chunks
or 1/2 - inch strips - 6 minutes;
RECEPTION
and DANCE
for Mr. and Mrs. Jack•McLachlan
(nee Mary Helen Buchanan)
Sat., Nov. 8th
WALTON COMMUNITY HALL
Ladies Please Bring Lunch
Everyone welcome
Broccoli, in serving size pieces, 4 cup gravy
stalks 1/4 inch thick - 18 min.; 1 recipe pastry (using 2 cups
Brussels sprouts - 15 - 17 min. ; flour)"
Spinach - 2 - 3 minutes; Turnip, Saute onion and celery in
fingers or shredded -.15 - 20 min, melted butter until onion is
These vegetables are delicious transparent, about 5 minutes.
served plain in their flavorful Combine sauteed vegetables,
Juices. However, if desired some beef, eggs, seasonings and gravy. 8:15 p.m.
lemon juice and chopped parsley Rolrpastry 'out to 1/8 inch 15 Regular Games for $10.00 may be sprinkled over them at thickness and cut in 3-inch
Three $25.00 Games
In IOOF Hall • Use
Mon., Nov. •10th . -t Expositor
Want Ads
Phone 527-0240
ST. COLUMBAN
SOCCER DANCE •
Friday, November 7
BRODHAGEN COMMUNITY CENTRE
Tickets available from Executive and Players
•
4
'
FARM
MANAGEMENT COURSE
1969-70
"Principles,,of Decision Making"'
Clinton, Board Room, Dept. of Agriculture
and Food 2
Commencing
Monday, Nov. 24th
2:00 - 3:30 p.m.
12 Sessions - 2 Hours each •
Registrations should be mailed to Ontario
Departthent of Agriculture and Food ac-
companied by a $5.00 registration fee, by
November, 17th, 1969 - Fart n. wives are
invited. This is npt a course on "How to -
Farm". This course is conducted by Ex-
' tension .Branch, Ontario Department of
Agriculture and Food, Clinton - further
details on inquiry.
Everett Biggs Hon. W. A. Stewart
Deputy Minister
Minister
Remembrance Day
Seaforth Branch of the Royal Canadian Legion will
observe Remembrance Day with a Service at the
CENOTAPH., VICTORIA PARK
On
. Tuesday, November 11th
at 10:45 a.m.
The Legion extends a cordial welcome to all School
Children, -Boy Scouts, Girl Guides, Cubs, Councils of Sea-
forth, Tuckersmith and McKillop, all other organizations,
and the general public, to loin in the Service,
Representatives of Organizations who are pre-
senting Wreaths are asked to be at the Legion .
Hall at 10:30 to pick up Wreaths.
The parade, in which all Veterans are invited to take
part, will leave the Legion Hall at 10:45, headed by the Sea-
forth District High School Girls' Trumpet Band, 'arriving at
the Cenotaph at 10:50.
Order of Service At the Cenotaph
10:45—Parade to Cenotaph, led by WS Band
10:59—"0 Canada"
10:55—Hymn: "0 God, Our Help in Ages Past"
10:59—Promise of Remembrance — Rev. D: SteVen
11:00—Last Post
Two Minutes' Silence
Reveille
Scripture — Rev, S. Sharpies
Prayer,— Rev. H, J. lAragh
Address — Rev, J. C. Britton
Dedication of Wreaths — Rev. T. C. Mulholland
Placing of Wreaths
"God Save the Queen" — SDHS Band
March Past — Following the Service, the Parade will
proceed via' Victoria Street and Goderich Street to Main
Street and south past the Post Office.
Church Parade
All Veterans are invited to take part in a Church Par-
ade on Sunday, November 0th, to First Presbyterian Church.
Veterans will fall in at the Legion Rail at 10:30 a.m, for ser-
vice beginning at 11:00 a.m.
SEAPQRTII BRANCH 156
ROYAL CANADIAN LEGION
WILLIAM DALRYMPLE or0ROt RAYS President. Special 'Events
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