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The Huron Expositor, 1973-03-08, Page 4Ilid4011 iV CFPL Thurs.Mar. 8 at 11:39pm Sat. Mar.10 during 2 - 4pm tiOn. Mar.12 during 5 -5:30pm During movie for to-night Tues. Mar.13 during 5:30-6 pm COIX Thurs. Mar. 8 during 12:45-jean -at 11:20 pm Fri. Mar. 9 during 12:45-1pm during 9-10 pm -at 11:20 pm Mon. • Mar.12 during 6-6:30 pm -at 11:20 pm Tues. Mar.13 during 6-6:30 pm -at 11:20 pm ALL PURPOSE ONE BIN HOG SUPPLEMENT HOG CHOW for farm mixers PURINA FARM BLEND HOG CHOW is a base mix supplement balanced corrOete !`' 4evels of amino acids. vitamins and minerals. When nn;Xe-C a!'^ Ora.' I =•ovides maximum nutrition for all market hogs weighing over 5-0 coL;r::19 a^Z sovis. too Buy in bulk. store on one bm and save severe do; ars p.e, •cfr) PURINA FARM BLEND (H.M.C.) HOG CHOW is specially formulated for the hoc,- ad,-;c v*sties to feed High Moisture Corn, EV. MILTON J. DIETZ RR4, Seaforth — Phone 527-0608 Mt01.4 1EXPOSITOR, SEAFORTH, ONT.. MARCH R. 1973 Catching cold by hand and see Jack . . .0 . g. .0 , 00. FROZEN CHICKEN CASSEROLES Chicken broilers make tasty casseroles which can be enjoyed the same day that they are prepared or frozen for later enjoyment. Home economists, recommend "Chicken Tetrazzini", -Sweet and Sour Chicken" and "Chicken in Tomato Sauce" for freezing. Freezing Chicken Casseroles The common cold may n ver be uncommon. There are at least 80diffe ent known cold viruses, and scientists think there are Many more yet to be pinpointed. Im- munity tp one virus is no defense against the other known 79. As Huron Country pork prodUcers concerned Directors of the Huron County pork producers expressed dis- satisfaction with the federal bud- get at a recent'meeting in Clin- ton.. Concern was expressed as to removal of capital gains tee_ at the death of the father U the farm is left in the fatilly. It was suggested it would be difficult to turn the farm over to the son if the father reaches retirement age, for then capital gains tax still applies. "My son could be 60 years of age before I die. Do you think he should watt that long to receive the farm? a director asked. Another concern was the uni- lateral removal of the tariff on meats. With the present high cost of inputs. if the price drops only a fraction, the meeting predicted producers will be in trouble. Directors decided to present resolutions concerning the problems at the annual meet- ing in Toronto later this month. An Expositor Classified will pay you dividends. Have you tried one Dial 527-024o. result, acfbody Is too optimistic about the future of coldvaccines. The best protection is to Stay as healdiy pbssible and take care when you do get infected. Many cold viruses are spread by coughing and sneezing. But infection is spread other ways as a ell. Take the rhinovirus-which causes from 30 to 40 percent of common colds. New evidence suggests that people suffering from colds caused by this type of virus often have the virus on their hands but not always in their cough or sneeze. After blowing his or her nose, the infected person may keep the invisible virus on his hands. The virus may remain for as long as three hours even on some of the surfaces he touches. Tests have shown the virus stays for hours on plastic. FOrmica, and stainless steel but not so long on cotton cloth and paper handker- chiefs. A noninfected person can pick up the virus by touching the same surface and then can put the germs into . his awn body by rubbing his eyes or putting fingers in his nose. If you have a cold, washing your hands frequently after blow- Leg your nose may be' one way to prevent spreading the infection around. Keeping fingers away from your eyes and nose is another. Play it safe and also cover your coughs and sneezes-- just in case your cold is caused by some of the viruses that are spread that way. To find out more about colds and other respiratory illnesses, contact your local tuberculosis OM respiratory disease ass- ociation. They have the facts. By Lee Hee In scanning the Wingham Advance Times the following items appear: A little more than half a century ago, a young lad named Harold Wild wangled a lob at Brown's factory. He worked in the shipping and receiving department for about a year before being transferred Into the manufacturing section and that was how Deputy Reeve of WIngham, Harold Wild, got his start in the...furniture business. Mr. Wild was presented with a fine„living room chair finely carved by Electrohotne Ltd. Plant manager Bill Hanula on Friday in the presence of plant employees to mark his retirement after 50 years as a craftsman. - - - Parking space was at a premium in Belgrave for some hours Saturday when a special cow-calf day was held at the Institute Hall there, morning and afternoon, attended by most of the beef cattle men in the area. - - Accident damage to vehicles in' the jurisdiction of 'Wingham Detachment OPP. amounted to $7,000. but only two persons were Injured, according to a report by Cpl. C.R.Croskill. detachment commander. The Blyth Standard reports that the Blyth firemen were called to the home of the Squire, family at Londes- boro when the furnace became overheated. Little damage resulted except fur some electrical wiring. The Lucknow Sentinel reports that the Father and Son Boy Scout banquet was well attended on Saturday. - - - Mr.and Mrs. Bruce Gainmie. R.R.2. Elora, formerly of Lucknow, celebrated their 55th wedding anniversary recently. They have a family of four, twenty-three grandchildren and two great grandchildren. - - -Residents of the village of Ripley voted Wednesday on two liquor questions. Both were defeated as a 60% vote is required to approve any one question. - - - The Riders Roost Saddle Club now has sonic 58 members and 64 horses. The Teeswater News reports that Mr. Richard Elliott of Holyrood. was honored by his family at the home of Mr. and Mrs. Ellwood Elliott the occasion of his 83rd birthday. According to the Exeter Tie es Advocate four district fire departraents ‘, re called out to. answer alarms this wee), but damage oc'urred le univ two instances which amounted to 55.400. - At a meeting held last week the South Huron Asso fer the Mentally Retarded receoed and a,. cepted t reliitect's plans for renovat- ions to the former Dashwood In 'tries plant in Dashwood and decided to begin the last phase o , ampaign for funds. The renovations will be in the neighborhood of $130.000. Aireada. without the Exeter and area am- paign. more than half of the :i..130,000 has been realized. - - - The Exeter Public Utilities commission has approved its capit.i hydro and water :udget for 1973 at $59,134. If there is :10 further increase in the wholesale cost of power in :,;73 the commission will absorb the last in- crease and no retail rate adjustment would be neces- sary. - - - After four years of urging council to hire an extra • pole ernar: the Exeter Police Department finally got its man. ,name, eiceleekin, 25, starts his new duties on March 4th. Clinton residents. according to Clinton News-Record, will soon aiscover that Clinton's police department's bite is worse taai, it's bark. Starting March 15th Clinton police will begin a house to house check for dog licenses and will fine all defaulting owners. The police are plan- ning to make a search for tagless dogs, and the by-law clearly states that they may destroy the dogs at their own discretion. Even if they lo have current tags. they are still not to be let loose to run at large. Fines for not having tags or running loose is up to $50.00 for each of ----Ire- Fire gutted tee barn of Gerry Greydanus on the 4th concession of Gederich Township, Tuesday morning. Some eu cattle sere lead to safety. Fire Chief Clarence Netlans estimated damage at, $40,000. Cause of the fire has not been, determined. - — Clinton " has recently e.inee the Huron Minor Soccer Association. It is anticinxed a team will be entered in the London and District .)c;.er League this year and a meeting is being held M .rch 5th for all Interested persons willing tc hell:, as we:- as for those :nterested in playing on a team. Mr. Bud :.ea a‘..corcti:. to Goderich Signal-Star was insee Tel reo:ntl) on his retirement by the Sifto Salt Cord Muir and Bill Coglin presented hint wit!: a set .: col; clubs and a travelling haw on behal4 the com.ar.J, Mr. Lea has been a faithful employee in the Sail lnehistry for the past 46 years. - - - Mrs. Lorne Ia. ors as hon.;red at the regular ve.1, meeting of Dun- gannon when she was pres;2-nted with a w.I.Life Member- .st.:p. been kept frozen. Broiler chickens are inample supply these days so take advan- tage of these and a free after- noon or evening to prepare one or all of the freezer casseroles suggested by the home econo- mists. "Chicken in Tomato Sauce", Chicken Tetrazzini" or "Sweet and Sour Chicken" may be a meal-saver at a later date when your time is at a premium. CHICKEN IN TOMATO SAUCE 2 cups (1/2 pound) sliced mush- rooms 1 cut-up chicken broiler (about 3 pounds) 1/4 cup fat 1 clove garlic, crushed 1 19-ounce can tomatoes 1 7 1/2-ounce can tomato sauce 1 medium onion, cut in rings 1 1/2 teaspoon salt , 1/8 teaspoon pepper 1/4 teaspoon tarragon Z tablespoons chopped parsley Saute mushrooms in 1 tablespoon fat. Remove mush- rooms from pan. Add remaining fat and garlic and brown chicken about 15 minutes. Drain excess fat. Add next six ingredients. Cook uncovered until chicken is tender (about 45 minutes). Add mushrooms and parsley. 4 serv- ings. Freezing: Cool, package and freeze cooked chicken. To serve reheat, covered, 2 hours at 350 ;degrees F. for a 4-serving quan- tity or 1 1/4 hours for a 2- serving quantity. CHICKEN TETR AZ ZINI 1, 2 cup chopped onion 1 clove garlic, crushed 1 cup (4 ounces) sliced mush- rooms 2 tablespoons butter 1/8 teaspoon pepper 1 '4 teaspoon celery salt 1, 2 teaspoon salt 1,'8 teaspoon thyme 1 10-ounce can condensed .cream of mushroom soup I, 2 cup light cream 2 „cups diced cooked chicken 2 cups cooked spaghetti (4 ounces uncooked)' I 4 cup diced pimiento 1, 2 cup grated medium cheddar cheese Pork: in both Eastern and Western Canada, pork supplies should continue to average below year earlier levels. Beef: A moderate increase in supply over year earlier levels can be expected in both Eastern and Western Canada. Fruit: Supplies of apples and pears are expected to be available Mushrooms are beautiful! Fresh Ontario mushrooins add delicate flavor to many dishes. Although they are a luxury/their distinctive flavor in gravies, casseroles and stews is an enjoyable variation. Choose them with care and store them properly, say food specialists at the Ontario Food Council, Min- istry of Agriculture and Food. Top quality, fresh mushrooms have tightly closed heads, short stems arid smooth, white, cream or brown, unblemished caps. Slightly opened caps, exposing the fluted underside or veil, indicates a certain loss of moisture, but not flavor or goodness. The veil should not be black at the time of purchase. when it is possible, select mushrooms by size, considering the use for which they are intended. All sizes have equal flavor and there should be no waste. Fresh mushrooms should be stored uncovered, in the refrig- erator and used as soon as pos- sible after purchase. When ready to use, wash quickly under cold, running water, then dry thor- oughly. Cook mushrooms quit kly said add at the last to dishes requiring long cooking. Do not soak mushrooms. They have a „high water content and do not need more moisture, Saute onion, garlic and mush- rooms in butter until onion is transparent. Remove from heat. Combine seasonings and Mush- room soup and add to vegeta- bles. Stir in remaining 'ingre- dients, except eheese. 6 servings. Freezing: Package and freeze unbelted. To serve, reheat covered about 1 1/2 hours at 350 degrees F for a 6 serving quan- tity or 1 1/4 boors for a 3-serv- ing quantity., Uncover, top with cheese and heat 5 minutes more. Serving now: Place in baking dish. Bake 30 minutes at 350 degrees F, uncover, top with cheese and heat 5 minutes more. SWEET AND SOUR CHICKEN 1 cut-up chicken broiler (about 3 'pounds) Dash salt, pepper and nutmeg 2 tablespoons fat 1/2 cup chopped onion 1 14-ounce can pineapple tidbits 3/4 cup syrup from pineapple 2 tablespoons cornstarch 1/4 cup brown sugar 1/2 teaspoon salt ' 1/4 cup vinegar 1/4 cup soy sauce 2 cups chicken bouillon 1 cup long grain rice, uncook 1 cup celery, sliced diagonal) 1 cup green pepper cut chunks green pepper rings , Season chicken, brown in h. fat about 15 minutes. Remo- chicken, drain all except I tabl. spoon fat from pan. Add onic and saute until transparer, Drain pineapple, save syru Combine syrup with next five 1: gredients, add to onion. St and cook until thick and clea Place chicken ingreased bake dish. Combine bouillon and rice, add celery, green pepper and pineapple,-and add to onion mis- ture. pour over chicken, cover and bake at 350 degreei Funtll chicken is tender and rice is cooked (about 1 hour). Garnish with green pepper rings. . Freezing: Omit greenpepper rings. Cool package and freeze cooked casserole. To serve, reheat covered 2 hours at 350 degrees F for a 4-serving quantity or 11/4 hours for a 2-serving quantity. in all areas. However, supplies in general, will be trending to 4 light. in some areas, locally produced fruit will be short to unavailable. vegetables: Potato supplies although available in all areas, will trend to be lighter by the end of the period. Supplies of cabbage and root crops will be adequate but also tightening to- ward the end of the period. Sup- plies of mushrooms will be ade- quate. Eggs: Eggs will be plentiful, Egg products should be ample. Poultry: All poultry should be plentiful, especially for broi- ler and roaster chickens. Local supplies of heavy hen and torn turkeys may be adequate only. Pick a can ' $ of pears Casseroles which can be pre- oared ahead of time and frozen for later use are a tremendous boon to the busy housewlle, This month home economists, offer recipes for three tasty chicken casseroles suitable for freezing and reheating as well as some hints for successful preparation of main dishes for freezing. It is best to use freshly cooked food, which is slightly under- cooked to allow for the" longer heating time necessary after thawing. Sauces thickened with ' ordinary wheat flour tend to se- . parate but canned cream soups or sauces thickened with corn- starch are satisfactory for freez- ing. Toppings such as bread t crumbs or cheese should be omitted until it is time to re- heat the food to serve. To ensure optimum quality and safety. casseroles should be cooled rapidly in very cold water or a cold place before freezing. • Special attention should be given to packaging. Freeze cas- seroles in quantities suitable for one meal. If you line the bak- ing dish with aluminum foil be- , fore adding the food, once the casserole is completely frozen it will be easy to unmold; then rewrap it in moisture-vapor k proof paper and return to the % freezer. when ready to serve, it is not necessary to thaw frozen casseroles. Simply unwrap, t place in greased baking dish. , cover and bake 11 2 to 2 hours at 350 degrees F for a six- , serving quantity or 1 1.'4 hours for a three-serving quantity. Un- cover and add the topping during t the last ten minutes of cooking. Casseroles etain their t flavor and .ao ce for at least three moths when kept at a temperature of 0 degrees F. After this time, the quality of • tee food may decline but it will be still safe to eat if it has • - I. • _ r.- •• • =RE-AUSTIN--COLT- CORTINA- DATSUN-FIAT-MAZDA-PINTO- RENAULT-TOYOTA-VEGA- VOLKSWAGEN... ...areal! fine can. But which on¢. is the best buy ? Datsun 1200 onces start. a: S2 7 45 There •are te,.^4 eco nc 7--. za's ,00 - -to oocz: S -C o- es-s But take a tne ats..:- '-ces 'or t.-at. o-ce Like reC:c r-'1^..-,; t'or't c so ...1-3'seS defOOCrer H And,rnuo i- n the o,. ..,ce maintenance a.-o. ce t:_r eo3f7 - t ne d end uo cost ng ess :c eco --c.,77-.. oa r Dat,s-n. 7"(5 ovve -t yourse!:` to o neoK tr'e dooc. a „es c.t.- Pead t' "e n-le• `..tee magaz-.Thesa to Men test e E.atur- 200 Y ,- You nn a cc to t'-‘e same cor,c uso^ t-c-_sa -os a n,g ot Canadians have Datsun 120C :Ives ti O a :^e car o.0 reaiv reed And ai! o savinCIS you rea', exct 'vot, neer 171/2—) DATSUN Wiz , are ,t-tire Via- 'WO Dvsa..e. cieises et, and re ere S"a". 4 March food supplies What's for dessert? Firm, juicy pears, canned at the Peak of the growing season, make a delicious dessert now. Food Specialists at the Ontario Food Council, Ministry of Agriculture and Food suggest you add a fee . tins of pears to your nest snop- ping list, As a rule, both Bartlett pears and dessert pears are a- vailable on the store shelf. Bartlett pears are usually con- sidered the superior product be- cause of their fine texture and delicate flavor. Dessert pears may be any type of pear suitable for canning such as Flemish Beauty or K - ffer. They are generally more coarsely textured and firmer tear Bartletts, and might l'a‘P "Pebble" texture,