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The Huron Expositor, 1973-04-12, Page 18":"111 HURON EXPOSITOR, SEAFORTH. ONT. APRIL E4, 1973 always popular 41 `Egg centricities' BEEF PASTRY'ROLL Any way you shape it, minced beef can be transformed into dozens of interesting dishes. The home economists suggest that you tempt your family or guests with their "Beef PaStry Roll". Minced beef, combined with a variety of vegetables and spices is shaped into a roll and then wrapped In a tender crust. Interesting ideas with minced gbeef ."Prr,•Vr1r41*-;'" -*Arf ••.:VW%-• ' "7,1•;,,;47. 7.-Wer THE HOME l_ALINORY SPECIALISTS ATE gtiperior PROPANE LIMITED 159 MONTEITH STREET STRATFORD, ONTARIO 271-0810 SPRING SALE STRATFORD BRANCH ONLY • the Entetvise yea love „ft _ft .4161.4. • PROPANE CYLINDERS REFILLED "ALL SIZES" COMPUTE LINE OF PROPANE PRIMUS CAMPING EQUIPMENT, ARKLA PROPANE BARBEQUES AND 1,64MPS SUPERIOR'S OWN FINANCING IF REQUIRED 24 HOUR SERVICE TO OUR CUSTOMERS NOP PROPANE LIMITED StRATFORD, ONTARIO STRATFORD AREA - PHONEt BUD PETRIE - 271-1369 RESIDENCE; 271-0810 OFFICE 15914108MM t I ET 271-"10 GODERICH AREA - PHONE GEORGE BOLTON - 624-6656 OFFICE: 524-9479 RESIDENCE SPECIAL DISCOUNTS ON APPLIANCES AND INSTALLATIONS ORDERED OR PURCHASED IN APRIL AND INSTALLED NOT LATER THAN JUNE 30, 1973 Ask about the Superior Water Heater Rental Plan The Superior Propane Water Heater offers fast dependable, economical water when you want it SEAFORTH MONUMENT WORKS All Types of CEMETERY MEMORIALS OPEN DAILY T. PRYDE & SON Intiuiries are invited — Telephone Numbers: EXETER 235.0620 CLINTON 482-9421 SEAFORTH: Contact Willis Dundas Or Bill Pinder 527-1382 — Bus. 527-1750 • Get together with a man you can trust. He's your Texaco Farm Distributor. And. he's an expert. Trust him to help you keep your equipment in top -condition with top quality lubricants. He'll give you the most up-to-date information on equipment maintenance. And he'll do all this with excellent products at good prices. People trust their Texaco man. That's why they keep coming back. We trust you will too: ROBERT E. DINSMORE CLINTON — SEAPORTH ..—PHONE.527-122C SPENZAL PUSH BUTTON The convenient way to dispense the right , amount from a tube. — NO WASTE — for vi tic onlyw ii Write: HOMETOWN PRODUCTS • Distributors BOX 839, SEAFORTH or Phone 527-0898 coming more efficient and working on larger and larger vol- uiries but receiving the' same price for my cattle, to the point where I was receiving lower and lower returns for my labour, management and capital in- vestment. When this point is reached, individual decisions are made by beef producers to either 'get out of beef production or reduce the-size of their op- eration. Current cattle prices will insure a continually, expanding supply of beef for future years. Lower prices will eventually mean reduced supplies. "Ontario beef producers are ready, willing • and able to provide a continuity of supply of high quality bed for Canadian consumers and will do so if given a reasonable re- turn for their efforts,i, conclUded Brown. ylotgoRR• hi? hod) OUR GOAL THIS YEAR $2000 ifir ER ' • - --- • "' • with a eheek•soup and a cheque. ge SEAFORTH CAMPAIGN - STARTS SOON • CANADIAN CANCER SOCIETY • SEAFORTH BRANCH ghee with our country's Ftte.Vag food habits, potatoes -47leititain their popularity. Fresh or processed, this vegetable le an Important part of the Cana- dian diet: one serving of pota- tOeS is recommended daily in Canada'S Food Guide. For assurance of quality in Potatoes, select a graded product. The grades for potatoes areCan- nada No. 1, Canada No. 1 Large, Wade No. 1 Small and Canada No 2. The first three grades are of similar quality but differ In size. - Because of packaging re- quirements, the consumer may not always see the potatoes she is buying. plastic bags and paper bags with mesh windows are avai- lable but if the potatoes are ex- posed to light they may turn green and develop a bitter flavor. Spe- cial care is therefore needed in the grocery stores and at home to protect these packages from exposure to light. Some plastic bags are opaque on one side to guard against light. Paper or jute bags are still a good form of packaging for po- tatoes and help prptect the con- tents from light and from bruis- ing in handling. All paqkages of potatoes must be labelled with the words ' Table Potatoes", the net weight, the grade name ancethe name and address of the packer or shipper. The marking of the potato variety on the container Is optional: Home economists would like to suggest new ideas for your potato recipe file. Use fresh or leftover cooked potatoes to pre- pare a delicious Ham or Cheese Casserole. POTATO HAM CASSEROLE 1/2 cup chopped onion 1/2 cup chopped green pepper 2 tablespoons butter 1 10-ounce can condensed cream of celery soup 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 cup milk 4 cups diced cooked potatoes 2 cups diced cooked ham 1/2 cup grated Cheddar cheese Saute onion and green pepper in butter until onion is trans- parent. Add soup and seasonings. Stir in milk gradually until smooth. Mix potatoes and ham in a greased 1 1/2 quart baking dish. Pour soup mixture over. Bake 20 minutes at 350 degrees F. Top with cheese and heat 5 minutes longer. 6 servings. POTATO CHEESE CASSEROLE 2 tablespoons flour 1/4 teaspoon salt 2 tablespoons_ buttered bread crumbs 1/2 cup chopped celery 1/2 cup chopped onion 1/4 cup chopped green pepper 3 tablespoons butter 2 tablespoons flour 1/4 teaspoon salt 1/8 teaspoon pepper • 1/2• teaspoon dry mustard 1 1/4 cups milk' 1 cup (4 ounces) grated Ched- dar cheese 4 cups diced cooked potatoes 6 strips bacon Saute onion, celery and green pepper in butter untilonion is transparent. Blend in flour and seasonings. Gradually add milk. Stir and cook until smooth and thick. Add cheese and stir until melted. combine sauce and po- tatoes and turn into a buttered 1 1/2 quart baking dish.• Sprinkle with crumbs. Bake at 350 degrees F: until lightly browned (about 30 minutes). Fry bacon until crisp and arrange on top. 6 servings. Remember! It takes but a moment to place an , Expositor Want Ad and be money in pocket. To advertise, just, DiaYSeaforth 52'7-0240. able than a whole cut of beef - it dries out ,faster and acquires an off-liavor on standing. Plan to use it within a day or freeze it if you wish to keep it for a period of two to three months. To store fresh ground beef, wrap it loosely in waxed paper and refrigerate it at once. For freezing, wrap the meat tightly in moisture-vapor proof ma- terial. The Home economists'recom- mend two tasty minced beef re- cipes, "Meatball Casserole" is a hearty meal by itself. The "Beef Pastry Roll" is a flavor- ful meat roll wrapped in pastry. Both are easy to prepare and worthy of enthusiastic approval of guests or family. MEATBALL CASSEROLE Meatball mixture 1 1 /2 pounds minced beef 1/3 cup 'finely chopped onions 3/4 cup cereal crumbs 1 beaten egg 2 teaspoons Worcestershire sauce 1 teaspoon salt 1/8 teaspoon pepper 1/2 cup, tomato juice Combine ingredients and shape into 4 1 1/2 inch meat balls.• Casserole 3 tablespoons flour 1 cup water 1 cup 'tomato juice 1/2 teaspoon salt 2 sliced carrots 2 onions, cut in rings 2 tablespoons chopped parsley 2 cups sliced mushrooms HURON BUSINESS MACHINES Sales -, Repairs - Rentals of typewriters and adding machines 113 Ontario St., Clinton 482-7338 12,13 (1/2 pound) 1/4 teaspoon thyme 1. package refrigerafor biscuits or 8 unbaked biscuits 1/4 cup milk • 1/4 cup cereal crumbs 1 tablespoon sesame seeds 'Combine flout and water and add to tomato juice. Add this mixture and remaining ingre- dients (except last 4) to meat balls. Bake at 350 degrees until vegetables are almost ten- der (about 1 hour). Remove from oven; top with biscuits which have been dipped in milk and rolled in combined crumbs and sesame seeds. -Increase heat to 375 degrees F and continue baking about 15 minutes longer. 6 servings. BEEF, PASTRY ROLL 1 1/2 pdunds minced beef 3/4 cup quick-cooking oats .1/3 cup chopped onion ' 1/3 cup diced Celery 1/4 cup shredded carrot• 2 tablespoons chopped parsley 1/2 teaspoon oregano 1 teaspoon curoy powder 1 1/2 teaspoons salt 1/8, teaspoon pepper - 1 egg, beaten 1/4 cup chili sauce 1/2 cup tomato juice Pastry for 2-crust pie Mix meat, oats, vegetables and seasonings. Combine egg, chili sauce and tomato juice. Add-to meat and mix thorough- ly. Shape mixture' into a roll„ in center and fold pastry over. Seal edge, leaving ends open. Place seam side down on shal- low baking pan. • Bake in a 450 degree F oven for 1,0 minutes. Reduce heat to 350 degree F and continue baking until golden brown, about 50 minutes more. 6 servings. There's a lot more to the egg than meets the eye History books record some rather fas- cinating legends and strange be- liefs about eggs from days gone by. During the Harts Ages, fisher- men did not allow eggs ' to be carried on their boats because it was bel ieved that they hailed contrary winds. But then-we also read of King Louis XII/sneaking down to the royal kitchens to prepare...a dish of eggs for him., self. Cardinal Richelieu' main counsellor of King Louis XIII, is said to have laid down precise directions for the correct tem- perature of egg yolks in mayonnaise. And it is recorded that Marie-Antoinette tried to make meringue cookies. Whether these and numerous other stories are true or etot is questionable. But one thing we can be sure of is that, eggs are popular and have a high nut- ritive value. According to Canada's Food Guide, we should eat at least three every week. When we think of eggs, we usually picture them boiled or poached for breakfast or trans- formed' into a luncheon omelet or souffle. But we can also enjoy eggs in desserts. When added to a pudding or a custard, they will increase the nutritive value, as well as enhance the richness and flavor. A light and fluffy dessert omelet or a merigue filled with fruit is a real treat. Baked meringues are easy to make and home economists re- commend this . "Angle Pie" to anyone who wishes to serve a lovely special dessert. The egg whites are used for the meringue and the yolks in the lemon fill- ing. For maximum flavour and delight, prepare it the ight be- fore and chill it' until ready to serve. Eggs, especially the medium and large sizes, 'are abUndant this month. SO take advafitage of nature's bounty and serve them often! ANGEL PIE 4 egg whites 1-tsp. vinegar 1/4 tsp. salt 1 tsp. vanilla 1 cup sugar Beat egg whites and salt until stiff but not dry. Gradually beat in sugar, alternately with com- bined vinegar and vanilla; beat until stiff and glom,. Spread in 9-inch round on foil or heavy brown paper on cookie sheet, building up edges to form a shell. Bake at 250 degrees F until crisp and dry (1 to 1 1/4 hours. ). Turn off heat and leave meringue in oven until cool. FILLING 4 egg yolks Dash salt 1/2 eup-sugar . 1 tablespoon grated lemon rind, 3 tablespodns lemon juice 1/2 pint whipping cream (1 1/4 c.) Beat egg yolks, salt and sugar. Add lemon rind and juice. Cook over hot, water, stirring con- stantly until thickened (6 tp 8 minutes ). Chill. Whip.cream un- til it begins to thicken. Gradually add lemon mixture and beat until smooth and thick. Spread in meringue shell and chill several hour's ( preferably overnight ). just before serving, decorate with toa.stedalmonds, anted coc- onut or grated chocolate, if de- sired. 8 servings. . A primary factor in the mar- keting of livestock and meatis the consumers' de sire for a mini- mum of fat on the meat they purchase. Thus, in addition. to . developing meat-type animals, the livestock and meat industry now markets livestock at lighter weights than was the case 20 years ago. Moreover, in most instances where there is excess fat, it is trimmed by the meat packer and/or retailei. For a true picture of elegance on your table, glaze a traditional ham - whole or half - with 'a berry-red sauce. It's so easy to glaze ham, it's a shame it isn't done all the time. Simply remove barn from the oven 45 minutes before it is done, remove the rind, spread the surface with cranberry glaze and return to the oven te complete the cooking. To prepare the glaze, combine a cup white corn syrup, a cup of cranberry sauce, a fourth tea- spoon ground cloves and a fourth cup raisins and cook until thick- ened. The list of dishes which can be prepared with' minced boof is long and interesting. Whether you use it to stretch the family food budget or dress it up for company, the results are usually delicious. Because the meat is ground, such things as bread crumbs, oatmeal or cereal flakes may be added to it to make it go further. Any number of herbs, spices, sauces and vegetables will . add zest to minced beef. The shape of the meat may also, be varied. You can form it into meatballs, ldaves or patties of any size. In order to have success with your minced beef dishes, choose and store the meat with care. Minced beef may come from a• variety of beef •cuts. If it is cut from the shank, flank, neck or from trimmings, it is "ham- burg".' According to Food and Drug Regulations it must not contain more than 15% fat. Be- cause fat will cook out and re- present a loss, lean minced beef usually provides 'more servings per pound than hamburger. ."Minced chuck" or "minced round" come from the chuck or round respectively. Minced beef is more perish- "Ontario beef producers are prepared to keep an orderly supply of cattle moving to market to provide the consumer with high quality beef" said Stewart Brown, Shedden,, Ontario, Pres- ident of the Ontario Beef Improvement Association at a • ,Directors' Meeting of the Association this week. There is no intentional hold back of cattle from the market by beef producers. "We ,are exposing as many cattle to the marketing system as it will absorb at current prices. un- certainty in the beef, processing and merchandiling system caused partly by groups ad- vocating a boycott of beef and to a greater degree by the psychologically charged atmos- phere in the public media haS resulted in reduced demand by the system and fewer cattle being purchased by packing plants". The beef processing and mer- chandizing system is an extremely efficient one and one which simply reflects back through the beef system to the producer the volume of beef which consumers are willing to purchase at any given priCe. "This determination , by in- dividual consumers which is re- flected back through the system ultimately establishes the price for cattle:" Farm input costs have risen substantially during the past few years and consequently beef pro- ducers cannot be expected to con- tinually raise cattle at prices which existed' nye or tenA years ago. Said Brown, "As an example a new, tractor today costs about twice what it did five or six years ago and livestock feed prices have increased from 30% to 100% during the past year due to bad weather conditions in a large part of North America. Consumers should realize as well that their annual or semi-annual increase in wages is reflected back in the form of higher costs for input items such as fertilizer; farm equipment, parts, and gas- oline. For years I have absorbed these increased costs by be- Beef producers to continue supply. 4 •