HomeMy WebLinkAboutThe Huron Expositor, 1973-01-18, Page 5McGregor
Top Quality
BEEF
E.M. Williams
Clerk
'Town of Seaforth
ON CABINET MODELS
H.F.C.
CREW' TEAMS
AVAILABLE
ALBERT ST. CLINTON
A 4learty!';meal for
your hunry
Meat counters usually !splay
STUFFED BEEF HEART
, 1 beef heart (3 to 4 lbs.)
Salt and pepper to sprinkle
4 slices bacon
1 tablespooh fat from bac&
2 cups soft bread crumbs
• 1/2 cup chopped celery
1/3 cup chopped onion
1 egg slightly beaten
1 /2 teaspoon salt
1/8 teaspoon.pepper ••
lA teaspoon sage
1/4 teaspoon thyme
1 cup beef broth
1 bay leaf
6 carrots, -cut in 1 inch chunks
6 'whole potatoes, quartered
6 Whole onions
drying and to flavor the meat.
Far a large family, beef heart
is a good buy because you can
serve six to eight- ' people with
only one heart. You will need
two to three veal hearts, three
perk hearts pr six la gut:hearth
to give six servings.
Home economists have tested
a recipe for stuffed beef heart
that is sure to please your family
and, give them a taste for variety
meats. •
Economy, nutrition and most of all flavor, these three featuges inake beef heart a perfect ,
dish for your family. Stuffed with a bread and bacon mixture and cooked with tender vegetables,
it pleases all palates. Home economists invite you to try their recipe for stuffed beef heart.
A "HEARTY" DISH
Om JAWS EXPOSITOR
Chimes .fa 'be e mate
at Lond'esboroug pite.
gAFoRTO, Otil,
Wash heart thoroughly, wipe
dry. Trim excess fat. Sprinkle
Inside heart with salt and pepper.
To make stuffing; fry bacon and
then crumble. Combine next
nine ingredients to complete
stuffing: fry bacon and then crum-
ble. Combine next nine in-
gredients to complete stuffing..
Stuff and 'truss heart. Place
in large pan. Add beef broth
and bay leaf, cover and bake
about 2 1/4 hourg at 325 degrees
F. Add vegetables, and continue
cooking covered until vegetables
are tender (1 hour). Drain and
measure Stook: To make gravy,
mix 1 tablespoon flour with 1
tablespoon ...water for every cup
of stock. Return gravy to heat, -
boil gently to_thicken. 6 to 8
servings.
culture Canada, Ottawa suggest
interesting recipes for tasty
Peach desserts, made from
canned peaches and eggs. Eggs
are plentiful now and are always
economical; So buy an extra dozen
and try a peach omelet for des-
sert or a custarp sauce on can-
ned peaches. These recipes
are also tasty when made with
canned fruits.
PEACH OMELET
2 Eggs
Pinch'salt
1tablespoon sugar
2 tablespoons milk
1/2 tablespoon butter
1/3 cup drained, sliced, canned
peaches
1 tablespoon blanched slivered
almonds
Sugar to sprinkle
Beat eggs slightly. Add salt,
sugar and milk. Mix thoroughly.
Melt butter in 7-inch fry pan hot
enough, to make drop of water
Sizzle. Pour in egg mixture and
reduce , heat. Cook slowly,
'tilting -pan' and lifting cooked por-
tion with spatula to allow un-
cooked mixture to run under-
neath: When eggs are just set,
arrange peaches over half the
omelet. Fold over, sprinkle top
with almonds and sugar. Brown
under broiler until top is golden
brown (1 to 2 minutes).
Serve immediately. 2 servings.
Meat and your food budget
QUICK POTATO CASSEROLE
1 cup chopped onion
tablespoons butter
10-ounce can , condensed
cream of celery soup
1/4 teaspoon celery salt
3/4 cup milk
2 9-ounce package frozen
French,fried potatoes
1 cup diced bologna
1/2 cup grated -'cheddar cheese
Saute onion in butter until
it is transparent. Add soup,
celery salt and milk, stirring
until smooth. Cembine French
fried potatoes and bologna in
baking dish and pour soup mix-
ture over top, 'Sprinkle with
cheese and bake 20 to 25Minutes
at 350 degrees F. 6 servings.
steak. For gourmet, fare, cut
crisp and' golden french fries
in cubes and toss them with
sauteed mushrooms and onions,
Home economists have tested
two interesting recipes using
frozen french fried potatoes. The
',Quick Potato Casserole" and
the "Hash Brown Potatoes" pro-
vide hearty food for hearty ap-
petites,.
more waste,as well.
The so-called "cheaper"
meats such as hamburger and
sausage may not be as good a buy
as the price would indicate. When
you consider the amount of fat
.lost in cooking, other cuts may
offer more meat for your money.
Minced beef or hamburger, ac-
cordhig to Food and Driig Re-
gulationS, must not contain more
than thirty per cent , of the fat,
from the cut, and if it is labelled
"lean" it must not contain more
than fifteen per cent of this fat.
You will therefore get less waste
with 'the lean minced beef.
Price is no indication of food
'Value. The less expensive cuts
offer as much nourishment
as those that cost more. Slow
cooking• in a small amount
of liquid tenderizes the less ex-
pensive cuts of meat; • Cooked
properly, a pot roast can be as
tender and tasty as a rib roast
and a braised round steak as
tender as a broiled sirloin.
" book for weekly "specials" •
on meat. ,prices' vary greatly
throughout the •year, mainly be-
cause of supply and seasonal
demands. You may find that the
prides of steaks and hamburger
are higher, during the barbecue
HASH BROWN POTATOES.
1 cup chopped onion
1/4 cup butter
2 "9-ounce package frozen'
French fried potatoes, chop-
ped
2
1
fried potatoes
•
season due to increased con-
sumer demand. In the fall or
winter- months,•stores may offer
roasts at special, prices to at-
tract customers. If 'You are a
wise shopper you will take ad-
vantage of these "specials" and
if you have a freezer you. esti
save more --by, "stocking up".
The often neglected variety
meats, such as liver, heart, kid-
ney, sweetbreads ancitongue offer
high nutritional.. value and are
usually reasonabley priced.
When buying canned or
packaged meats, again compare
the price per serving as well
as price per pound. Be sure
to read' the ingredient listing
on the label which gives the
ingredients in decreasing order
of their proportion in the pro-
'duct . In this way you Will
icnow approximately hOw
actual, meat you 'are buying.
A n informative leafItt entitled
"Beef Cuts" which gives useful
information on the identification
of beef cuts and the yield from
a side of beef is- available free
from Information Division, Ca-
nada Department of Agrieulture,
Ottawa K1A 007,
1 teaspoon salt
1/8 teaspoon pepper
Saute, onion in butter until
it is transparent. Add remain-
ing ingredients and cook, at me-
dium heat, turning occasionally
until browned (about 20minutes).
6 servings.
PUNCH LINE
OF THE WEEK
GIVE GOOD
ADVICE
• you 'RE: Top,
QL-P TO E -7-
A GAD
EXAM PIE.
•
- - DURING
CkNTRE
WHITE
ELNA
4
FOR THE MONTH OF JANUARY
•
seasons for fruit
CUSTARD SAUCE
3 eggs
,• 1/4 cup sugar
1/8 teaspoon salt
2 cups hot milk
1/2 teaspoon vanilla
Beat eggs, add sugar and salt
and blend well. Gradually add
hot milk. Cook over simmering
•-aoot boiling) water, stirring eon-
Jamb, until mixture begins to
thicken. Immediately remove
from heat. Cool and stir in
vanilla. Chill. Serve with
peaches. Makes about 2 1/2 cups.
"Frozen French
MARY'S SEWING.
elna I
Salt!
— No pressure adjustment from
sheers to costs
a great variety of cuts of all
types. However, some of the
Most nutritious and economical
ones such as heart, liver, kidney
and tongue are often overlooked.
U you haven't bought any of these
lately, why not put them on your
next shopping list?
When buying heart, you will
be able to'select from four types:
beef,' pork, lamb or veal. These
are easily identified by their
cblOr but they are best recog-
nized by their size.
Beef heart varies in color
from a deep reddish brown to
a pale pinkish brown. Like all
hearts, it is triangular in shape
with -a border of firm, creamy
fat at the broadest part. The'
whole heart weighs between 3
and 4 pounds.,•
Lamb heart is also dark red-
dish brown but weighs only 3
to .5 ounces.
Teal heart is a light pinkish
gray, is similar in shape and
appearance to beef heart but is
much smaller - 12 to 16 ounces.
Pork heart is a slightly
brighter red color than beef heart •
and weighs 7 to 9 ounces.
Hearts should be plump and
well rounded in appearance, with
a smooth, shiny finish. When
selecting organ meats of any kind,
remember that they are highly
perishable and should be used
within , a. day or two of purchase.
Heart, a firm textured and
m asculax , meat, requires long
slow cooking at a low tempera-
ture to make it tender. For
best results -bake, braise or
pressure-cook a stuffed heart.
Since hearts are all mild-
flavored, they are best served
with a seasoned stuffing or sauce.
Beef heart may be served with
a fine herb gravy; a tomato
sauce Is delicious with pork heart
and a,cream sauce flavored with
savory is a perfect accompani-
ment for veal hearts. Wrap them
in bacon or salt pork' tq prevent
Four
The season for fruits has been
extended ower twelve months of
the year thanks to the canning
process. Canned fruits bring
variety and color to winter meals
and are a tasty commodity to
have on hand at home or at the
winter 'cottage. They are sold
under three grade names: Cana-
da Fancy, Canada Choice
and Canada Standard.
Canned fruits should be stored
in a cool dry place where the
temperature remains constant.
They may be kept indefinitely as
long as there is no sign of leak-
age or bulging which indicates
that spoilage has taken place.
The contents of dented cans are
not usually affected,',unless the
dents are severe enough to cause - leakage.
C anned fruits should be stored
" in a cool dry place where the
temperature remains _constant.
Canned fruits stored in the
winter cottage or taken along on
a camping trip -may be subjected
to accidental freezing. If they
have been frozen they are still
safe- to use but the texture mly
be slightly soft. Repeated freez-
ing and thawing will break down
the texture of the canned fruit
even more. Freezing does -not,
however, impair the flavor or nu-
tritive value of canned goods.
Cans exposed to freezing tem-
peratures should also be checked
-for signs of leakage or bulging.
Bulging may occur as a result
of increased pressure inside the
can. -As the contents freeze
they increase in volume.:
Frozen canned foods may be
thawed at room temperature or
over boiling water. As these
products do not keep long once
they are thawed, you
should plan to use them as soon
as possible. Frozen canned fruits
that have lost some firmness may
be used in desserts-where the
texture is not as important as
flavor.
The home economists, Agri-
440, PP-
ope idr-15 61& -r-Re Fric: y6 .5 A
"What! hamburger again?"
Is this a phrase commonly heard
in your household, when you serve
hamburger in one of a dozen or
more ways. Perhaps it's time
to consider, a change. in -your
menu 'planning...or could it
be your buying habits? While
it is true that there is, no magic
formula that will guarantee com-
plete satisfaction from your food
dollars, the 'home economists,
Agriculture Canada agree that
by careful selection of meats you
should be able to stay within
your budget and eat ,your steak
too:
Knowing the cuts and how you
are going tO prepare them is
of utmost import'," 'e in a wise •
selectibn of the neat. It is
tist to choose the cuts of meat
by taking into account the number
of servings you will get as well
as the price per pound. For
example, you should getapproxi-
mately three to four servings
of boneless ' meat and about
two to three servings
from a pound of meat with bone.
If a cut has a large amount of
fat' and bone it can cost more
than a boneless one. Although
you may be getting more pounds
for your dollar you are getting
• In spite of the growing popu-
larity of golden-brown french
fries, many homemakers avoid
making -them either because of the
lengthy preparation time and at-
tention required or because of
the lack of the proper equipment.
Now, that frozen french fried
potatoes are readily available in
the retail stores, you can take
advantage of their convenience
to satisfy the family's constant
demand for these crispy morsels.
Frozen french fried potatoes,
one of the first frozen foods to
be marketed,, are the most popu-
lar, of all processed potato pro-
ducts. They're sold as julienne,
shoestring, regular cut or crinkle
cut. They have been peeled, cut,
blanched, then fried and
immediately frozen, leaving only
• the task of heating and serving
to the homemaker. What could
be easier and result in more
eating pleasure? It must be re- •
membered that, although this
extra processing adds to the cost,
to the busy homemaker to whom
time is money, they are a real
'saving.
Browned just right to suit
your taste, french fries are a
hearty and satisfying 'companion
to many meats and meat dishes.
They 'may be pan; fried, deep
fat fried or 'simply heated in'
the, oven. Heated on foil on the
barbecue, they are the perfect
accompaniment to a sizzling
Memorial AmplifYing
Chime System, which has been
installed in bondesberough
United. Church; will be dedicated
thiS coming Sunday,;MOriiing at
10;30 a.m. Service.
In 1971 a Memorial FOncl was
established in the church's() that
persons wishing to express their
sympathy to bereaved families
could make a gift to the
"dila' Fund of the Church.- fr a
lasting and living memorial. The'
Chime SysteM has been made
possible thrbugh these gifts from
friends and relatives, in loving
memory of a loved one.
The Kamm-Jai consists of an
amplifying system throughout the
Church,along, with a tape
machine, with tapes on which has
been recorded the well loved
hymns, played' through chimes.
These will be played out from the
'large speakers installed in the
church tower and will be heard
for a number of miles around the
village.
The Dedication Memorial
Service • will be conducted by the
minister, Rev. g.McDonald,
assisted by meihbei-s of the Ses-
sion and Memorial Committee.
.Mrs. Harry Lear, church or-
ganist and choir leader, has plan-
, ned special misic kr the service
by the choir. le-ernorial Rose
will also be placed in a vase at
the front of the church in memory
of each person as their name is
remembered, as a symbol of this
living memorial.
The, Memorial will be
dedicated on Sunday in Loving
'Memory of Mrs..,Bert Allen, Mr.
Wilmer Howatt, Mrs. John
'Vpdden, Mr. Harvey Hunkihg,
Maker Trent Shobbrook; Mr.
. Weldon Tyndall, Mr. James Mc-
'Copt, Mr. Milton Little, Mr. Jim
Watt, Mr. Tom Airdrie, ,Mrs.
Harvey-Bunking, Mr. Chris.Ken-
nedy, Mr. Vern McCabe, Mrs.
• Ron Neal, Mrs. Emerson Hesk,
Mr. John Adams, Mr. Robert
,Watson, ,Mrs, D011imore, Mrs.
Elgin Josling, Miss Lillian Ad-
ams, Mr. Bert Nott, and Mrs.
John SneIl.
During
„
the service Memorial
Hymnaries Will be presented and
INCOME TAX PREPARED
FOR FARMERS ' -
BUSINESSMEN and minvimuns
— Reasonable Rates —
Phone today for an early appointment
RONNENBAERGGENINURANCE,
Open in Brussels Tuesdays and Fridays
PHONE 887-6663
NOTICE
TOWN OF.
SEAFORTH
PARKING
To facilitate snow removal NO
PARKING will be allowed on the.
streets :of 5eaforth between
the hours of 2:'00 am. and 8:00
The provisions of the •
Highway Traffic Act and By-Law
No. 655 of -the Town ..of Seaforth
will be s,trittly en forced:. •
iNOWMOBILES
Ownqrsand operators of snoW-
mobiles are requested, to re- ,
frain from using the sidewalks
of the Town and are reminded
,that By-Law No. 822 prohibits
the use of any motori'z'ed 'snow
vehicles 'on the streets between
the hours of 12:00 o'clock mid-
night• and 7:00 o'clock in the
morning of the next day.,
Mirrors
Glass
Rear Lights
Turn Signals
Hazard Warning Signals
Flasher
Side Marker Larrips
DUMPY
)EUAVIDIAN
rfnAiNTENANCIE
Minna
MATERNITY EAR
s - at the
SEPARATE
SHOPPE
Mein Corner — Clinton
OPEN 24
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1
COME
IN TODAY
AND
SAVE MONEY
FOR
EVERYBODY'S
PROTCTION
ANDYOUR
PEACE OF
MIND.
In POINT SAFETY CHECK
Headlights
Steering
Horn
Exhaust Syttem
Tires
Brakes
Windshield Wipers
dedicated by -Ow United cliaIrL.h ,
Women in Ldving „Memory or these f4f000ngregationWhp have peeped away during 1973;
An invitation s eXtendeci
all friends and relatives of t49.00 to whor/i7 the memorial is decg,
cated and` ispeoWly to these.
who have made the rzienTi?r141• possible through their gifts in • classified Ada .p.47 clividencia.
_
loving memory.
All other days Nionkton 347-2241
17 year's experience of income tax-preparation
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