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HomeMy WebLinkAboutThe Huron Expositor, 1972-10-19, Page 10CHEESE AND PASTA Brighten cooler days with this "one-dish" meal that is both satisfying and nutritious. "Two- Cheese Bake" has a great taste combination of cheeses as. well as the added interest of the decorative fusilli macaroni. Satisfy hearty appetites with pasta •••• Firs eds ever to combine total toughness with total performance. 8th ANNIVERSARY SALE FRIDAY and SATURDAY October 20th & 21st Junior Petit Dresses, sizes 7 to 15) Ladies' Dresses, sizes 10 to,2W. 20% off Ladies' Blouses and Slacks .10% off Sizes 10 to 44 Trim fit one size Panty Hose, regular $1.50 3 pair for $2.95 , All Sweaters and Pullovers 10% off All. Shoes 20 to 50% off Ail Coats and Jackets at 10% off All Snowmobile Suits and Boots at 10% off All Winter Snowboots at 10% off Boys'. new fall and winter vest Suits, Sizes 4-14 at 10% off Selection of Boys' and Girls' Jeans at.-% % off Sizes up to 18 All T-Shirts 20% off TAYLOR'S Ready-to-Wear HENSALL, ONTARIO .Bake. Leftover pork is cora- lAiled with eaStew nuts, green pepper, celery and mushrooms and topped with dry chow mein noodles for extra crunchiness. PORK AND•CA.SHEW BAKE 1/4 cup chopped onion 1 tablespoon fat 2 cups diced cooked pork 1 10-ounce can condenSed cream of mushroom soup '4 ounces salted cashew rfuts 1.• cup diagonally sliced cblery • 1 cup diced green pepper 4 1 cup(4ounces) sliced mush- rooms 1/8teaspoon pepper. Saute onion in fat until trans- parent, Combine onion and re- maining ingredients. Turn into greased baking dish. Bake un- covered . 45 minutes at 350 degrees F. . 1 rrl opt2panlibl iegl tablespoon goy sauce in- or '3-ounce tince can chow 1/4 teaspoon garlic salt 1 tablespoon melted butter Few drops tabasco sauce , Combine ingredients and sprinkle over casserole. Bake until tapping browns (about 10 More minutes). 6 servings. 0 4P 'I. Facts about apple , grades and qualjiy 10—THE HURON EXPOSITOR, SEAFORTH, ONT., OCT. 19, 1972 MERCURY k CHALLENG Compare us With any other. machines better. Anywhere. Mercury. Any make. Compare , for toughness _ starting The sleds that power warranty total performance. This year, the action is with Mercury! See your Mercury dealer today. 1:12,F,MCD,154 Most fresh apples are sold by grade; grading is required if apples are shipperi - vince to province ur from an- other country. Canada Extra Fancy and Canada Fancy grade apples are the top quality sold in the stores. They are well colored and shaped and have minimal skin defects. "Cee" grade apples May not have as good coloring as the other grades and may have more defects.' However they are not windfalls; 4-4(4-4-11.10-4.41-4-f • THANK YOU EVERYONE Sincerely Mae S. Govenlock ** • ********1 they have been handpicked and are economical for use in cook- ing. Apple Arithmetic 1 bushel apples weighs about 45 pounds 1 handl-pack box holds about 20 pounds apples 6 quart basket holds about 7 pounds apples 4 quart basket holds about 5 pounds apples 1 pound equals about 3 medium apples. Apples are a Plow-calorie" snack. A medium apple contains only 70 calories as compared to 168 calories for a milk chocolate bar and 115 calories for a small bag of plain potato chips. Small quantities of apple::: should be stored in a perforated plastic bag in the refrigerator. Large quantities should be kept in a cool room and the box or basket covered With perforated plastic. Remember! ,1 t takes but a moment to place an Expositor Want Ad and be money in pocket. To advertise, just Dial Seaforth 527 -0240. Did you know that cheese was so highly prized in ancient time that it was used as a form of currency? Although we can no longer barter our goods and ser- vices with cheese today, we' should consider its value in nut- ritional terms. Cheese is a concentrated form of milk and contains all its most 'important nutritive elements - calcium, protein and riboflavin. Because flavor and texture vary with each type of cheese, some are better than others for cooking. Mozzarella and Ricotta are popular for making, sand- wiches, casseroles and sauces; Swiss and Gruyere are an ex, cellent"'choice for fondues; and grated Parmesan and Romano add a tang to spaghetti dishes and casseroles. Because cheese is so ver- satile it combines well with many fOods and is a natural with pastas (macaroni products). • Pastas are all basically made from wheat flour; the only difference lies in the great variety of shapes and sizes from which to -choose such as flutes, rings, shells and alphabets. Pastas certainly add a decorative touch all their own but they may serve a practical purpose as well, as is the case with jumbo macaroni which is large,enough,for stuffing. For satisfying hearty ap- petites home economists suggest yOn try these one-dish meals featuring cheese and pasta. For a meal with a difference try the "Cheese Stuffed Shells" or if you prefer, the quick .and ec- onomical "Two-Cheese Bake" featuring a combination of cheeses with the added interest or either - the spindle-shaped fusilli or the fluted rotini. CHEESE STUFFED SHELLS 4 ounce's uncooked jumbo mac- aroni shells Water and salt according to pack- Pork is a top quality Canad- ian '13'14cidridt: "-'0V:ef"theLpagt few years, pork has become leaner, more prestigious and econ- omical. As a result, the con- sumption has steadily risenfrom 46.9 pounds per 'person in 1966 to 65.9 pounds per person, in 1971. Although pork is not sold in the store by grade, it is graded at the packing plant after slaugh- ter and health inspection have been carried out. Good quality pork has firm, finely grained meat; the color varies from light to dark pink and the fat is firm and white—or pinkish in color. Nutritionally speaking, pork sup- in dish. Spoon remaining sauce over macaroni. Sprinkle with parmesan cheese. Bake uncover- ed 30 minutes at 350 degrees F. 6 servings. TWO-CHEESE BAKE 8 ounces uncooked fusilli or rot- ini macaroni Water and salt according to pack- age directions • 1 10 - ounce can condensed cheddar cheese soup 1 cup (4 ounces) grated Can- adian natural Swiss cheese 1/3 cup chopped green pepper Green pepper ringS Cook macaroni according to package directions. Rinse in cold water. Drain. Combine macaroni, soup,. 1 cup cheese and chopped pepper in greased 2-quart baking dish. Top with remaining cheese. Bake un- covered 25 to 30 minutes at 350" degrees F. May be garn- ished with extra green pepper be- fore heating. 6 servings. plies the same high quality pro- teinceallsenotther meatgAlf4iTSJ air excellent • source of the B vitamins, thiamine ' and niacin, and a good source of phosphorous and iron. Pork liver is an ex- cellent source of iron and vita- mins A. and B. A serving of lean cooked pork is comparable in calories to lean beef poultry. Pork is not hard to digest. Research has proven that pork is 98 percent digestible. •The . reason that it is so satisfying is because it is slowly digested. Pork-should not be overcooked; for best flavor and tenderness, pork should be cooked just to the well-done stage only. At this point, the meat will be greyish- white color wtith almost no trace of pink. The variety of ways of cooking the various pork cuts is almost unlimited. Home econo- mists have gathered a fine seirec- -tion of. recipes together in a colorful leaflet entitled simply "Pork".' ' Copies of this publi- cation, number 1428, are avail- •ble free from Information D17., vision-, Agriculture Canada, Ot- tawa KIA 005. • To • whet your appetite for serving flavorful pork,. why not try this wilque "noodle-less" casserole, Pork and Cashew Hubbard Hubbard squash is the grand- • daddy of all the, squashes. It grows to be 9 to 12 inches in diameter and 10 to 16 inches from stem end to Mr. The warted and ridged skin is very hard and can range in color from dark greep to blue grey to orange red. "The flesh inside, though, is yellowish- orange and quite sweet. A good hubbard squash is heavy Nil:: size and the hard rind is from blemishes. One small or half a large one yields 6 ser- vings. There Is no need too store a hubbard squash in the refrigerator, a dry place at about 50 to 55 degrees F will do for a few weeks before the squash is cut open. Once cut, the squash should'be used immediately. Several cooking methods bring out the delicious dry sweet- ness of hubbard squash. The skin should always be Lefton for cook- ing; it is easier to remove after- wards and helps to retain the valuable nutrients which are found just under the skin. Gut the squash into large pieces, and either bake them, adding about 2 I tablespoons water to prevent sticking, at 325 degrees F for about 50 minutes, or steam them on top of the stove for 20 to 30 minutes. For steaming, hpme economists, recommend • placing the squash cut side down ' on a rack in a steamer or sauce- pan. Add boiling water to about 1/2 inch" in the pan, cover and cook until done. If using a pressure cooker, cook the chunks in 1/2 cup water for 5 minutes at 15 pounds pressure. For serving, remove the skin, drain squash well, and add butter and salt or one of the following seasoning combinations: APPLE JUICE TOPPEDSQUASH To 3 cups cooked mashed squash add .2 tablespoons butter and 1/2 teaspoOn salt. Place in greased baking dish. Sprinkle with 1/4 teaspoon cinnamon and freshly ground pepper. Pour on 1 /2 cup apple juice. Cover and heat 25 minutes at 35 degrees F. May be garnished with chopped pimiento. 6 servings. ORANGE-SEASO/IED SQUASH To 3 cups cooked mashed squash, add 3 tablepoons butter, 1/2 teaspoon salt, 1/2 teaspoon orange rind and 1 tablespoon orange juice. Place in serving dish and sprinkle 1/8 teaspoon nutmeg on top. 6 servings. CREAMY HUBBARD SQUASH To 3 cups cooked mashed squash, add 2 tablespoons brown sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper. Beat in 1/3 cup light cream or milk and 2 tablespoons butter. Transfer to serving dish. 40 Mercury introduces the sleds to top all others in '73. The Hurricane MakIt.and Hurricane Mark I —644cc power with exclusive new Swing-Frame suspension. And the hot new 440 MAX. We challenge you to find any challenge all corners. For your nearest Me'rcury _dealer, see the Yellow Pages under "Snowmobilei." Mercury Marine/ Division of Brunswick Corporation, Ltd., Mississauga, Ontario de,, SEE THE MERCURY AT SEAFORTH SPORTS Ft MARINE 527-0775 SEAFORTH age directions 2 cups (16 ounces)' cottage cheese 1 cup (4 ounces) grated Can- adian mozzarella cheese 1 egg • 3 tablespoons dry bread 2 tablespoons chopped fresh par- sley 1 tablespoon chopped chives 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups prepared spaghetti sauce 1 tablespoon sugar 1/4 alp rated Canadian par- mesan cheese -Cook macaroni according to package directions. Rinse in cold water. Drain. To make stuffing, combine remaining in- gredients except spaghetti sauce, sugar and parmesan cheese. Stuff each shell with 2 teaspoons mix- ture. Combine spaghetti sauce and sugar. Spoon 3/4 cup spag- hetti sauce into 13 x 9 inch baking dish. Arrange stuffed shells seam side down on sauce J. T. LAW-SON PAINTER and DECORATOR QUALITY. WORK at REASONABLE PRICES For FREE ESTIMATE please CALL 482-9481 0 4 The plus values of pork ib V • GOING TO INSTALL A SWIMMING POOL NEXT YEAR? •Do it now and be ready for the first nice day in the spring. *Beat next years price increase. Landscaping completed this fall. • Save\ $300 on pool heater by installing your pool now. For free estimates call KEN SMITH P 5.27-0469 p ei„,