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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 CLOSED WELDS simple-perfect-reliable Itia world's mnest precision-made sewing machine. offers you new dimension of sewing:-- - Satisfaction — Ver- satility — Universal tension — Never outdated GoVernment Inspected Whole 4 Half : Beef ' Beef 79e 80c Cut and Wrapped Quick Frozen Free Delivery Within 10 Mile Grant McGregor Phone 262-5839 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 IMbill11111101111111111111111111111111WiliM111111,11111111111' - W 14E4 DP we./ PErrE mt3E'PO , Cr OLLIRE1,1 Aek IQ owo 4c.t." i$Gth CA( SALES cAtce., SERVICE PA.8,S27-1750 • SEAFORTH From $5000 TO $163°° GENE AL MOTORS PARTS