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Home My WebLink AboutThe Huron Expositor, 1972-04-27, Page 20* • • • • •• • • INEW uS-ES • • ED •• ••• opplitOV • • • • • • • • • - 55 • • • • • • FOR Lasso® HERBICIDE BY M onsanto • • • • • • • •I•0440. • ASK YOUR DEALER FOR FULL DETAILS MONSANTO CANADA LIMITED Montreal Toronto AVAILABLE FROM "`"'""Monsanto MILTON J. DIETZ LIMITED roe 3, Seaford' — Phone 5274608 01•101mmme..1.1.1•10•••••••It peach cheese dessert can be made early in the day, and you can even prepare the graham wafer crust the day before. The dessert 'should be kept in.the refrigerator Need care in cooking roastpOrk Pork need only be cooked until well done- not "overdone, .say home economists. Recently dompleted studies have proved a juicier roast with superier, 'flavor reaults if the pork roast is cooked in a 325 degree oven only until the meat thermometer reaches 170 degrees. Older cookbooks and meat thermometers recommend an internal temperature of 185 degrees. This higher temp- erature results in overcooking, a practice once thought neces- sary for pork: Only within the last two years has it been proven that pork is at its best when served just well done, at an internal temperature in the same range as a well-done roast of beef. The 325 degree oven temp- erature is recommended for best results in all types of meat, and it is particularly important for pork. Pork does not have as much fat marbled through the lean as beef does. As a result the higher'• temperatures cause unnecessary drying. These new cooking recom- mendations for pork will result in a better finished roast. The roast does not shrink as much, nor does it dry out as - the 1:overcooked pork roast often did. For the best pork roast, remem- ber to lower the oven temper- ature-, reduce minutes 'of cooking Um? per pound, and use 170 degrees on the meat ther- mometer as a guide to perfect doneness. BONE-LESS PORK EASY ON BUDGET . - Conservative estimates would indicate that the -average pork cut costs about 214 more per pound if it is boneless, say home economists. This amount will vary with the cut, Whether It Is fresh or cured, and the amount of fat present. To illustrate, side spareribs, considered a favorite at about 79/ per pound, have a great deal of bone. The average family would "'need between' 3/4 to 1 pound per serving. Cost per" serving then, is 60-79. Pork tenderloin is considered a luxury at $1.49 per pound, but It has no bone or fat. The average family would need 1/4 to 1/3 pound per serving. Cost per serving is 39 to 47d. An Expositor Classified will pay you dividends. Have you tried one? Dial 52'7..0240. INSURANCE Auto, fire, Life Donald G. Eaton Insurance Agency limited Office in Masonic Block Main Street ' Phone 527.1610 Seaforth — — ••••• Inquiries are invited — Telephone Numbers: , EXETER 235.0620 CLINTON 482-9421 SEAFORTH: Contact Willis Dundas Or Bill Pinder 527.1382 — Bus. 527-1750 SEAFORTH MONUMENT WORKS 4111 'AU Types of . CEMETERY MEMORIALS • 'OPEN DAILY T. PRYDE, & SON from the time you make it until it is served. In order for this to be a special treat for Mom, be sure to clean all the utensils you used and leave the kitchen spic _arid span. Then she will really appreciate your thoughtfulness. PEACH CHEESE DESSERT Crust 1 1/2 cups graham wafer crumbs 2 tablespoons sugar - 3,tablespoons melted butter Combige ingredients for Crust and press mixture into 9-inch pie plate or 8-inch square pan. Filling 1 3-ounce package lemon OR peach jelly powder 1 cup boiling water 1/2 pint (1 1/4 cups) whipping crekm 4 ounces cream cheese, softened 1 19-ounce can peach pie filling DisSolve jelly powder in boil- ing water and chill until cool. Whip cream until stiff peaks form, add cream cheese and -beat until blended. Combine jelly and'"cream mixtures. Pour into crust and chill- un til set (about 30 minutes). Spread pie filling over top and chill. 6 servings. OPNOTCH TOPNOTCH FEEDS LIMITED Phone 52771910 Seaforth A Cinch To Ride And Really Safe 100mm (0 In) 01.0 renr rrik " riii•ii;r0:ii L :41,A/ 51 ' • Semi:di:Akio ..tItgrai$114 0 i43.1" Asp ragas, the harbinger of fresh vegetables from the gar- den, isalways a sign than nice days are not far away. This del- IciOus vegetable appears to grow by magic - warm moist earth and ,sunshine cause the asparagus tips to push through the ground quickly, and' growth can be as much as eight inches a day. During the height of the short season, asparagus can he cut every day. How nice to have it in your own garden! According to culinary ex- perts, the fresher the asparagus Is, the more delicate is its flavor. U, like rnost of us, you must buy asparagus from the store, it is important to shop wisely. Fresh asparagus is very perishable - it has brittle, easily punctured stalks and tips. Good quality asparagus, has tips that are well formed and tightly closed; the stalks are fairly straight, firm and bright green. As the aspara- gus loses quality, the tips start to open and the stalks become tough and fibrous. If possible, buy asparagus with stalks of similar diameter, in order to get It is Mother's Day, kids, and time to show your • appreciation for everything Moth does for you the year round. It is also a good time to make use of your talents in the kitchen. Not only can you help with the dishes, but you might like to make some- thing special for dessert, too. The home economists suggest that you try this peach dessert that is easy to prepare and really„ delicious. Before • starting toe make the dessert, be sure that you have • all the ingredients in -the house. If you need to' buy some things, you may need to , enlist the l_teip_Lof...your-Dad -or-- does minced beef "33LaY"---ord-er sister for shopping. This —infer a meal for compan y and never is ^it conSidered for a gourmet dish. • Minced beef can be varied in its uses and is always liked as a savory meat loaf, spicy meat balls or as, a juicy ham- burger. If you try to dress it up in a new way, the result is usually delicious. The home economists, Agriculture Canada, Ottawa, hive prepared two gour- met-type dishes with minced beef. Both family and guests will find them worthy of enthusiastic approval: Ih order to have success with your minced beef recipes, you must choose the meat wisely. Minced beef may come from a variety of beef cuts. If it is ,cut- from' the shank,--flank,'-neck" or from trimmings, it is called "hainburg". Hamburg must not contain more than 30 percent fat, according to federal legis- lation. If it is labelled "lean", it must not contain more than 15 percent fat. Some fat is nec- essary for flavor and to . pre- vent the 'beef from drying out during cooking. However, an overabundance of fat will cook out and represent a loss. Lean minced beef usually provides a few more servings per „pound than hamburger. "Minced chuck" or "minced round" come from the chuck or round respectively. When shopping, always consider the" cost per serving of meat as well as the cost per pound: MINCED BEEF "FILLETS" 1 .1/f pounds minced beef 1 teaspoon salt 1/4 teaspoon pepper 2, teaspoons Worcestershire sauce 2 tablespoons chopped onion l'egg 2 tablespoons milk 6 slices bacon Combine meat, seasonings, onion, egg and milk. Shape into six patties, 3/4-inch thick and 3-inches in diameter. Wrap bacon slice around each patty and fasten with toothpick. Broil patties to desired degree of doneness, 6 minutes per side for medium- well, '7 minutes per side for well- done. May be served with Mush- room Sauce. 6 servings. MUSHROOM SAUCE 2 tablespdons butter 1 1/2 cups chopped mushrooms (about 1/4 pound) , " 2 tablespoons flour 1/2 teaspoon salt - Dash pepper Dash paprika 1 1/2 cups milk 1/2 cup dairy sour cream 1 teaspoon lemon juice , Saute mushrooms in butter until tender. Blend in flour and seasonings. Gradually add milk. Stir and cook until smooth and thick. Stir in sour cream and lemon juice and heat. Makes about 2 cups. BEEF PATTIE IABLE 1 1/2 pounds minced of 1 teaspoon salt 1/4 teaspoon pepper • 3/4 teaspoon dry mustard 2 tablespoons chOpped onion 1/4 cup dairy sour cream 2 tablespoons oil 1/2 cup barbeque sauce 1/4 cup rum 1/2 cup grated' Canadian ched- dar cheese Combine meat, seasonings, onion and sour cream. Shape into six patties. Fry in oil 5 minutes per side to well-done. Drain and place patties in serv- ing .dish. Heat barbecue sauce and pour over meat. Heat rum, ignite and pour over meat. Top with grated cheese'. • Serve im- mediately. 6 servings. ALUMINUM SIDING FOR FREE ESTIMATES Call -- HOLMES and MacLEAN 527-1591 — 527.0032 ••••••••41N, DON'T • WAIT TILL SPRING GET YOUR GRAIN & CORN • -CONTRACTS --A1P'PRO1fED BEFORE THE RUSH • a Here Is. The DomblDvty MOTORCYCLE Sized Right For Traffic And Powered Right For Fast Highways--- See This HONDA And The Other HONDA Models. At Hopper Mechanical Services 527 - 1859 SEAFORTH Our summer hours are 8a.m. to 6p.m. ,r12,, THE 141PR9P1 EXPOSITOR, SEAFORTH, ONT., MAY 4, 1972 Asparagus-green tips for spring The big idea in a small portable. Seeing is belieVing with this 10" black and white portable! Picture clarity unsurpass- ed. It's an' easy to carry, "take anywhere" set' and weighs less than 12 poundis. Most suitable for kitchen or bedroom. See all the other larger sizes too, at 10" Black and White TV NOW ONLY 527- 1420 — Seaforth SEE THE uniform cooking. As ,a general rule, one pound of asparagus will serve three to four persons. Asparagus has an extremely short shelf-life. it should be kept unwashed and untrimmed in a plastic bag in the refrigerator, and used within two days of pur- chase. Before cooking, the stalks should be washed carefully, in order to remove any sand that collects in the scales. This is easily done by breaking the stalks as far down as they snap easily. As asparagus has such a short season, you should try to serve it several times this spring, One novel way to serve this aristo crat of vegetables is in a cold soul). According to home econo- mists, there is no better way to introduce a spring dinner than with this "Chilled Asparagus SOP", CHILLED AtSPARAGUS SOUP 3 pounds asparagus 3 cups chicken bouillon 1/2 cup chopped onion 2 tablespoons melted butter 1 teaspoon salt 1/4 teaspoon pepper 3 cups milk Trim and wash asparagus. Cook in bouillon until tender (6 to 12 minutes, depending upon size of stalks). Put in: blender and blend until smooth. Saute onion in butter until transparent. Add seasonings and milk. Add asparagus puree and chill. Serve very cold. Makes about 10 cups. Minced beef has not had an easy life. Most of the time it is considered a "poor relative" of the beef family and is just served for family dinners to stretch the food budget. Seldom Minced beef with a gourmet touch almost • A TREAT FOR MOTHER'S DAY The second Sunday in May is a holiday for all mothers. And what better way to have all the family help celebrate it than with this exquisite peach Cheese Dessert, prepared by home edono- mists with Agriculture Canada. The dessert is so easy to make that any one from nine tb ninety 'can try it. A Mother's Da y treat . NOW IN STOCK . . , GARDEN SEEDS LAWN SEEDS FERTILIZER • SEED GRAIN SEED CORN • A FULL LINE OF _FENCING --SUPPLIES •