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Home My WebLink AboutThe Huron Expositor, 1971-11-25, Page 9CRANBERRY CREAM MOUSE A smooth, colorful and make-ahead dessert for holiday hostesses is this "Cranberry Cream Mousse". It is made from cranberries, eggs and whipped cream and makes enough for 8 to 10 servings. It may be covered, ,frozen then, served in several hours or left in the freezer for up to 1 week. At serving time, =mold and serve frozen. This is justone holiday-time treat found in the new leaflet featuring breads, cookies and desserts. Write for your free copy of "Festive Foods" publication 1407 ,from Information Division, Canada Department of Agriculture, Ottawa, K1A 007. Cranberries Go With Christmas Frozen Vegetables Provide Short cut Looking for a short cut to meal preparation? Frozen vege- tables may be one answer. They • are all ready to pop into a small amount of boiling salted water. The pot should be covered and the heat lowered when the Water returns to boiling‘ wise to remember that the ieget- ables have been partially cooked during blanching. They therefore • require a very short cooking, time, as stated on the package. Carefully cooked vegetables are colorful, flavorful, nutritious and appealing. The grades of - frozen vegetables commonly available are Canada Fancy and Canada Choice. These vegetables should be of good color, uniform in size, and reasonably free of ice crys- tals. The latter factor is dh- termined by the handling and storage conditions between pro- cessing and cooking. Ideally all frozen foods should be kept at 0 degrees F or lower. Fluctua- ting temperatures and careless handling either in the store or at home will cause icing. Most commercially frozen vegetables are available in two pound bags, enough for 10 ser- vings. These are usually more economical per serving, than the smaller packages. Once the required amount of vegetables is removed at cooking time the bag should be reclosed tightly and returned to the freezer immediately. Frozen vegetables are also packed in one standard size package or carton._ The net weight is stated on the packages and may read 14, 12, 11 or 10 ounces. Because one size of package is used for all vegetables, and because the size and shape of the various veget- ables differ, hence the different weights to fill the packages. packages of peas, whole kernel corn, lima beans, spinach and leafy greens (whole or chopped) contain a net weight of 12ounces; squash cooked or uncooked, 14 ounces; mixed vegetables (3 or more kinds together), peas and carrots together and sliced or diced carrots, 11 ounces; aspar- agus (tips oechopped), broccoli (spears or chopped), Brussels sprouts, cauliflower, green and wax beans (cut or "French style") 10 ounces. These packages provide 3 or 4 servings. Frozen vegetables with butter ,,or in sauce are packed into TaelluffMsealebr bags and V4getkbles are boiled in these bags. There are more expensive, understandably, and the home- maker must decide if the con- venience outweighs the cost. iI Home economists have tried other ways of cooking frozen vegetables than the usual boiling water method. Frozen peas, beans and corn will have more flavor if cooked by one of the following methods: ' 1) For 3 or 4 servings ,melt 2 tablespoons butter , in top of double-boiler.' Add vegetables Sprinkle with salt, cover and cook over• boiling' water until tender. About 20 minutes is sufficient. 2) Place 3 or 4 servings of vegetables in greased casser- ole, sprinkle with salt and dot with 2 tablespoons butter. Cover and bake at 325 degrees F for 35 to 40 minutes. Frozen broccoli, and asparagus, cooked by the same methods as above, lost color due to the length of the cooking time. Frozen Brussels sprouts 'were not successful as more steam is necessary to tenderize them. ' A NOV.20 ee in s Minced Beef Makes Good Meatballs one has only to look at the shopping carts in supermarkets to know that minced beef is taken home by many families each week. Most will be destined for hamburgers, Meat loaves, and lasagnas. Minced beef may come from a variety Of loeations on the carcass and is named accord- ingly e.g. minced chuck, minced round steak.. If the minced beef is from trimmings and such cuts as shank, flank, neck, etc. It is called "hamburg". If the beef used is represented as being "lean" it Must contain not more than 15 per cent fat. On the other hand hamburg must not contain more than 30 per cent fat. Some fat is necessary for flavor' and,, to prevent the meat from drying during cooking. on the •other hand, the additional fat cooks out and represents a loss. So one pound of lean minced beef provides larger servings of edible meat than one pound haat- burg.. Therefore as in all cuts of meat, the cost per serving should be considered rather than the cost per pound. Meat in minced form is highly perishable and should be used within a day or two, or frozen. The intense cherry red coloring on the surface is caused by oxygen in the air. Sometimes the interior of a package is much darker in color because it has not been exposed to air. Home economists provide their melt% for meat balls as well as two unusual sauces, one using curry powder and the other ginger. The meat balls are browned' in fat then finished cooking in .a sauce. by • :15`.....r%V These agnill meent more wryour money - lilt AA, 72 Polaris Snowmobiles FROM $649 Available at • HAUGH EQUIPMENT 1 mile East of BRUCEFIELD PHONE 527-0138—SEAFORTH GRAHAM ARTHUR MOTORS . 518 MAIN STREET EXETER — ONTARIO Trade-in --170 Ski •Doo, 20 H.P., The United.-church women met on Tuesday evening with twenty-one ladles present. Mrs. Kenneth -Parkinson and Mrs. Lloyd Cowdrey were In charge of the worship service and later introduced the new study book on Africa. Mrs. Oliver Baker conducted the election of officers and Mrs. Ted urine read the slate of Officers for 1972 and /073, P4rlit Pr9eident x Mrs. Kenneth Parlg. inson; President - Mrs, James Miller; 1st. Vice President - Mrs. John fiodd, 2nd. Vice Pros!,- dent r^ Mrs. Fred ,Parkineen; Secretary - Mrs. Don prliv; Assistant - Mrs. WillianiSpence; Treasurer - Mrs. Ted 4sleY; ;Pianist -Mfrs.. NeI$pn :Bo it; 44410.*t• .T0e4.1411;0,- 4048, which. bad -been brOlight . in let t.,te. layette .v.fOre.-Opomed.. slid 4404yed. • . Mts",:*104 1"glicA1109# 40Fed• the ff..etlig With. praYerandleileb , was served 13y. the•POrqi.01!to4Oi charge, :.• • • RED or BLUE BRAND NO, FAT ADDED BLADE or SHORT TOP VALE? 32 ot VEGETABLE OIL so MASTERDEEP STEW '4, ,4 .. S . CHRISTMAS VII DOG FOOD 3.. 1 FLOOD LIGHT KITS 4.• CORONATION ID 60 LIGHT TRANSPARINT LOOSILPACK maw 1.0 59c 00 FROSTED ., 51 MANZANILLA OLIVES OUTDOOR LIGHT SET L , t•';' ' 4" cMFS/SEPVICE .1 ME-HURON PO 1/NAMEcifiki fi Church Group Hofcis Monthly Surprising as it seems, many of the customs associated with our Canadian Christmas did not originate here. Although we con- sider the Christmas tree very much. a part of Canadiana it has come to us from Germany and the Christmas card, from Eng- land. When we plan our Christmas and holidays menus we usually include turkey, cranberries,, mincemeat, plum puddings and fruit cakes. Turkey is a native North American dish but plum pudding and mince pies are Eng- lish. French-Canadians make "Tourtieres" (pork pies) and "Buches, de Noel" (rolled cakes frosted to resemble Yule logs), which originated in France. The cranberry is a fruit nat- ive •to North America and the early Indians cooked these wild, tart.berries with honey or maple syrup. They also dried them to inerease their storage proper- 'ties. Early experiments in the cultivation of cranberries in Canada began in Nova Scotia and some of these early bogs are still in production. Newer cranberry areas are in British Columbia. They ate,usually sold boxed; with a clear window to show their brilliant ;coloring. They are also canned as,a sauce, made"ilito jelly or juice. In the fresh state they are at their peak during November and Dec- ember. If desired the fresh ber- ries may be emptied into plas- tic bags• and frozen without fur- ther preparation, They will keep for several months. Cranberries are traditionally associated with poultry, whether at Christinas or any time of the year. The tart sauce or jelly, enhances chicken and turkey. However, its delightful coloring and tantalizing flavor make int• - eresting desserts. One suZt des- sert is "Cranberry Cream Mousse" a natural for holiday enjoyment. The recipe for this eye-"itching, moulded master- piece is among those found be- tween the covers of the new "Festive' Foods" leaflet put out by the home economists at Can- ada Agriculture, Ottawa. It is reproduced here so you can try it out in• your pre-Christmas entertaining. An added attraction is that it may be stored in the freezer. CRANBERRY CREAM MOUSSE 2 cups cranberries 1 cup sugar 1/4 cup water 4 egg yolks 1/2 cup milk 1/2 pint (1 1/4 cups) whipping cream, whipped 4 egg whites 1/2 cup -sugar Whipped cream stiff and glossy. Fold into cran- berry mixture and pour into 8- cup mould. Cover and freeze several hours or until firm. Unmold and serve frozen. m. Combine cranberries, sugar and water; cook until skins have popped (about 10 minutes). Beat egg, yolks until thick and creamy. Add milk and cook until slightly thick.. Combine with. cranberry mixture and chill until, mixture begins to set. Fold in whipped -cream. Beat egg whites until soft peaks form, gradually add ,sugar .and continue beating until IGA WONT ST IN A MERE C — . . LUCKY WINNERS Mr Moo Eclogorclb IMi0S Toro Bushey Silvia Bushey RR1Wooton IDo St C/Morio • i Goderith Hir Dovicl SMott • ;:i;:, Bob xi., 1Seymoor St Liflicivrol Anhe ttburo Crotorio Ootorto , Huge Tree Symbol of Man A French story of the 13th century relates how a huge tree was discovered in a for- est, its branches lit with candles. Some branches rose straight while otherS were turned down. Atop, the tree was a child, with a halo around his head, The story explains that the tree is mankind. Its candles represent people good or bad, and the child is the Christ , Ausuraciiants sum int race . 41 user "° si.iss.00 • asAtts its liairoVitrum tar mat net suet 4 • KAI AMIN "WE A NEW CANTSST! . -144.01.44 udkv IGA uItOPPYr 2 to i .......1,4t4iLytocnoo,orsEe lot • contotothro Iveryonit 5.164-inthon. la 44040, to -4 to _ tillonen, non tutordr 004.440100 ootistioo. subs*. 89 littor tort. be token ea 0050m Combo* on& Set. ' TOWERS Dens discoutth GENERAL MILLS GREEN GIANT FANCY ASSORTED RICHS.FROZEN COFFEE RICH CLOVER LEAF TOP VALU TOMATO OR VEGETABLE SOUP Y CORiureAKES VEGETABL PINK SALMON 7 to 10 oz Tin Dorms MOON& F r ii9);aia DETERGENT 19 TOP VALU FIRST 'GRADE CREAMERY BUTTER ST. WILLIAM ASSORTED JAM, JELLIES E., MARMALADES TOP VALUVHITE SLICED PONY EXTRA FEATURES . SQUIRREL PEANUT BUTTER TAIL BREAD PORK LIVER 1 lb Print King Size Box loaves GOLDEN YELLOW CHIQUITA BANANAS • RED or BLUE BRAND COMPLETELY BONELESS IMPERIAL RED or BLUE BRAND,' PRIME RIB ROAST lb RED Or BLUE BRAND OVEN ROAST RIB ROAST SIDE BACON 3rd to 71h Ribs C 512 I GENII 5:20 I 23, TAIIGROS V., 59, 0 CABBAGE 8tahr 2 b% 21( 2 7 3 lb. PIECES 14 /440) 50 I CELLO PARSNIPS PL l 35' S NO I OCIO5 CRANBERRIES 2/ 79,(:, U S NO I YAMS lb ' lb lb lb RED or BLUE BRAND CUT SWISS 85 •RIB t I I STEAKS 9n, SHORT RIBS6 I I EXTRA LEAN FOP BRAISING FROM THE SHOULDER 'I I RED w BLUE BRAND 7 OF BEEF STEAKS lb l 1 I I I MI171::AMTND 5 I I CROSS CUT, lb SLICED Rind-on BACON BACON CENTRE CUTS 37c lb. 39c lb. 1.1111111.1. RIB.-BOIL BRISKET vs: 291 imumum CHOPPED SUET 39g) ammomil I lb At, e t TOP VALU (IPAb WIENERS BREADED CHICKEN CUTLETS 89:, TOP VALU SLICED SIDE BACON SHOPSY'S COLE SLAW OR En 53t POTATO SALAD 24 I lb yrii1 P01 MARY MILES SMOKED PICNICS 4t,, BURNS CAMPFIRE SLICED 1 lb SIDE BACON 55 roc lb /URNS WIENERS 4 9 1 lb BURNS LINK OR . 0 Phs, CIP BREAKFAST SAUSAGE55' ALPHABET SOUP _MIX WOOONari:g KEN 2i' O• 94 ' SOFT DRINKS ,C,,tra.-i241°,,7249 TEA BAGS ' SALADA Pk9 69 A PRIOR PARK ,o0.. , ve BATHROOM TISSUE EACELLE ROYALE ASSORTED COLOURS 3BALIsi " LIQUID BLEACH Aux :.:'Z 4 9 t lues GROUND COFFEE Trprat's1" ::99c FRUIT COCKTAIL ' DOLE FANCY t z:,- 394 SUPER TOWELS . gOag0irig5i0DCY0AtigURS :1739C FOIL WRAP , IT T H USE 12" SON 694 UNSWEETENED JUICES TOO ,,,,,,a 4,1 OR .: 8 , rie,m, , & 06, 1st FEINT JUICES ORANGE CRYSTALS 3m5" 4.1t4 %/qv 1 . 3' 89,, ama 344! SWEETHEART PAsitt 64 411 , ctortNEN sow, 59. . 1 7 1969 Chrysler 2 -- 1968 Chryslers 3 — 1967 Dodges 1 — 1968 Dodge 1 — 1968 Volkswagon 1 --- 1967 Chrysler New Yorker (loaded) 1 — 1966 Dodge CANADIAN PEAMEAL BACK BACON By Ott Pie.. ND CUTS 85L TOP VALLI BONELESS DINNER HAMS CHEF PRIDE TWIN PACK PIZZA PRIMROSE VEAL or REEF 1%SIEAKETTES ' L., sic BONELESS FROZEN 31 K, VEAL ROAST SCHNEIDER 4 2 m BRITISH COLUMBIA IA CORNED BEEF P4'0 89 HALIBUT Piece 8 9 % 891 Olt MONTI WOO MONO O. [MOM CORONATION LOOM PACK PINEAPPLE 3 '1— 88' snim. OLIVES t0.•mamma ..111 OWN MCI HARVEST OF FROZEN FOOD /0402/AK• 01 24 a. II et 1 2 39, CORONATION ' 16. A POLSKIE DILL PICKLES `V CLUB MOWN Of SMACKERS SAVAPINFROMIE BEEF TURKEY OR TZ.514,141faZEN41:: 8,8c CHICKEN 4 .0.9 umm PIES oho JUICE cosurimillovourr TOP VALU REGULAR IPISPINCE13 3 37.) 3 3 WPf NIPPY or PIMENTO 2 .0.89e BEAUTY SOAP tHEESE SLICES Pk" IRMO CHOICE FROZEN GREEN PEAS fl q HONEY DEW FROZEN 0 65( ORANGE DRINK & SNO CAP CHOICE 'FROM 2 9, 19( CAULIFLOWER P" FROZEN ORANGE. Pr h",' 634 FARMHOUSE P SPICE CAKE BLUE 'e AMP FROZEN .f14,11 45( COO KRISPS 7:4;0178.1,:;Alm0.0 r, 37( iiije=1": :Orr Pb M,tAIN RIG CUT FROZEN:. BM( FRENCH FRIES 4: N„ce.I NFRouN loorph.. giUSSEI. SPROUTS YORK FROZEN TS ea 4 9t 11AErIERRIEt P" YORK FROLEN L,ANCY FRENVb 01/ c ennrioANS P" $LSELMEADOW MAIN 5 1 ot A th, ' CHICKEN & (HIPS "a 417 1 4. COON KING. FROZEN DEM ii9( ASSORTED DINNERS MASTER HORSEMEAT 4 14 4 . s 4 MEDLIN/ LIVER a WEE I DOG FOOD CHUNKS " MOUTHWASH 1MI1 or Mk 9 BOSTO 1 2 e.NC CORN BEEF LOAF TA, Sc BROMOSELTZER :2 59( VICK'S VAPOIEUR 04 144 et oft 7tt:" 69' COUGH SYRUP 4111‘ STAFF-01MS MINCEMEAT 9( ":""41.4"' 2 via88' LIGHT BULBS a OAC11.11 ROYALS WHITE MEN'S COLOURED LONGSLIEIVI cSaB (ANL TISSUE 10.,* 1 9' DRESS SHIRTS itrZI. n IMPORTED DINNERWARE BY ENOCH WEI14190111SiAlla DUMP an '1°' 49c "°",,,"1",,Mg woNDik KINGDOM FREE ANIMAL If ALBUM .:rACKET0 le OINONNT WIN 1101 1100 NI:44MINIttN4 MC 4 A,015, KIM ON SALI IIAGH SEAFOrlit Phone 527-1670 WILKINSON'S IGA "The True Value Store" • •