HomeMy WebLinkAboutThe Huron Expositor, 1975-11-20, Page 13Try. one open faced
Sandwiches are liberated,
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Marty families have asurplus'og humidity) are required fOr >�t►ost dare of better quality �ii-yop store " rttattired .and Xee� aha tt,►, (1}yr ]d tpx > #a ► . ;
vegetables from their gardens iq late -harvested vegetables such as them at a temperature of 5.10°G. dwAy. Core they �p>r.:i ttoub`�; 1ce�p'0 000 +fpr t�rt#ctat+at`'�1
the fall, ,ethers may wish to buy beets, cabbages, carrots, celery, Potatoes stored at " hivl!er weeks in a dry )ocatian.itt 2�� 0°G, torsge as does>tt hl'1411, f04
"Produce : in bulk from- )opal parsnips, potatoes and rutabagas, temperatures tend to become before setting th,�m in � .toKal3e produte� >~ FI11e1. Xier1 labia.
growers or roadside stands when Select round; well-developed, sweet. Vegetables 11.eq{tiKing a G'Qo), Axy ° fr+tl slid veetat►l¢,s.hat+e abSirt '
prices are lowest.' Keeping these mature vegetables. and discard Vegetables Requiring Warm Location: (0
50.09% Irelgow. A" rag941, ":�;ali uge #hop W, thin. iR
vegetables sometimes presents a any showing sighs of injury or Dry Conditions: ')10.15°C; 85 - humidity) feyi! dt<ya=
problem as the basements of most decay. Root crops should be 9076 relative humidity.) Dried beans, peas or popCorli. Prequetitly� ' rrto>lstare
homes are much too warm and reasonably dry when placed in Store green, pink or ripe can be kept in an attic, outside eon..denses .oft the , $t 104,P v,
-
dry for successful Ajorage. storage.' tomatoes In a dry basement. porch, or unheated room, .but pro0 c..whcnrit ! iitovest'h4m
However, an inexpensive storage Beets, carrots, parsnips and Place them in shallow frays, store them in polyethylene bads cold storagg' This ')a ktjt wA s '
room can be built in one corner of rutabagas lose moisture readily preferably one layer deep. Green without holes or in glass jerk to sweating, and 'it shopid be
a basement, under a porch, front and tend to shrink in storage. tomatoes can be kept for 2 to 6 e keep them dry. prevented whenever possibip r ,
steps, or )jay window, or in part of Keep them ' in perforated weeks. Inspect them at regular Onions need to be cured for because, it eneopr."ages decay to
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a utility room. polyethylene bags to help retain intervals to remove ripe fruit and several weeks in a warm, dry set in, You can avo it to'somp
Before building a storage area, moisture and colour. discard any that are rotting. well -ventilated location. Let them extent if you allow the produce to
consider the conditions required Keep cabbages in the dark or Green tomatoes should be kept at Ary until the skins rustle. If they warm, up gradually In u dry `
by.each commodity you wish to use black pglyethylene `bags to 13°C or above for satisfactory are mature and dried, they, will location whets you cerdgve it frolit
store; some items such as root reduce moisture loss. ripening, but. ripe tomatoes can keep for several months in an storage,
vegetables need cool, moist Celery can be stored if you lift be stored at temperatures just attic or unused room where the For more information -ole -the '
conditions whereas othets such as the plants with the roots intact above freezing for 1 to 2 weeks. temperature does not drop below construction and operation of •a•
pumpkin and squash need a and set them close together in Store pumpkin and winter freezing. cold storage roam, write for your
warm, dry atmosphere. Still boxes of moists soil. Keep the soil squash on shelves in a heated free copy of .'!Homo Storage `
others, like onions or dried beans, moist but do not -get water on the basement, placing them so that Keeping Quality After Cold Room for Fruits and Vegetables".
require cool, dry conditions. top because this encourages they do not touch one another. Storage: This publication is available at
When several' kinds of fruits and decay. They should have been handied Because some of the shelf' life Agriculture Canada, Information,
vegetables are stored in. one Potatoes for regular home use ' carefully and should be well of fruits and vegetables is used up Division, O a, K1A We
room; you cannot provide ideal :. .
conditions for each one, but you
can try to work out the best �,,/itr Ysdo
conditions possible. Cool, moist r '�
f �
conditions. WC; 90-95% relative
Eat a 5�
Since the sandwich was
'freezer.
Combine mayonnaise,"or salad
invented in the 18th century, it
has undergone
Fpr a special Iun.0, Food
Advisory Services,
dressings, garlic, salt, pepper,
and horseradish. Slice 12 slices.of
point
mea
many changes.
w
..Agriculture
The sandwich of today is a
Cariada, suggest 'Garden
egg; reserve for garnish. Chop
liberated one Submarines,
sloppy joes, saucy open facers
Sandwiches'. A vegetable
sandwich? Why not? When
remaining egg and ad with
zucchini to marinate; chill. Place
for health'
and layered "poor boys" put the
vegetables are combined with
lettuce leaf on each bread slice,
Earl's model to shame. All this
cheese or eggs,. they make
spoon on chilled zucchini mixture.
,
freedom is just what creative
wholesome, satisfying
Top with egg slices and sprinkle
As much as 30c of very dollar
spirits need.
sandwiches. Pair marinated
with paprika. 6 open -face
spent in the supermarket goes for
There are four basic ideas to
mushrooms wits► Swiss cheese,
sandwiches. °" ' """'
non-food items such as
bear in mind in sandwich making:
zucchini with, egg, carrot slaw
Carrot Slaw Sandwiches
toothpaste, paper towels, was
make them attractive, make them
with cream cheese or make' a
Paper, pet food and soap.
appetizing, make them nutritiousvegetable
salad and you have
2 cups finely shredded carrot
Although these items are
and make them satisfying.
scrumptious, out -of -this -world
1/2 cup chopped celery
probably needed around the
o
The best way to start is to put
sandwiches. Serve" diem open-
1/2 cup raisins
house, they shouldn't counted
variety into your selection of
faced to eat with a knife and fork
/4
' cup mayonnaise or salad
as food items when you decide
breads. No need to limit y ourself
and top with a slice of bread to eat
dressing
how to spend your food dollar.
to the everyday white bread. Try
out -of -hand. Either way they
/2 teaspoon salt -
dark or light rye, whole wheat,
make a nutritious lunch.
1/8 teaspoon pepper
Have you had your five -point
raisin bread or buns, cheese
1/8 teen nutmet
meal today? What did you have
breads, and even, hot do or
g
Marinated Mushroom
4 ounces cream cheese, softened
for lunch. If you had pizza and
hamburger buns.
Sandwiches
8 slices rye bread, buttered
vegetable salad. Terrific. You had
« Next is the y
use an spread.
p
/2 coil
up
-Cheese from the MILK GROUP,
easy -spreading staple food such
3 tablespoons lemon juice
Combine all ingredients except
Tomato sauce and salad from the
as butter, margarine, cream
1/4 teaspoon garlic salt
cheese and bread. Spread cheese
VEGETABLE GROUP. Pepperoni
cheese or mayonnai�e.Then, add
/+ teaspoon oregano
1/2/
on each bread slico. Spoon on
from the MEAT GROUP, And,
various seasonings, spices,
g p
teaspoon salt
carrot mixture. 8 open -face
P
Pizza crust from the BREAD
herbs, cheeses, fruituices or
j
1/8 teaspoon pepper
sandwiches.,
GROUP. if you want to make the
condiments. Try a dash of
I tablespoon Worcestershire
sauce
If your child needs clothing,
fabulous five -pointed that.
ore ano in a salami -cheese-
tomato sandwich ... a hint of sage
31/2 cups thinly sliced mushrooms
would you give him none? If your
nutritionists recommend, just add'
a fere of fruit or lass of fruit
P g
mixed info the butter for chicken
(about 1/2 pound)
'/2
child p�eeds shelter, would you
leavcrhim in the cold? If
juice and you've got full
or turkey sandwiches .. a
cu thin) sliced celery
P y y
your
nutritional points. During
r smidgeon of fresh dill or snipped
"cih' "the
Lettuce
F'•6 siiaes Swiss clxeese>
child needs nourishment, would
you give him cake, potato rJiips, .
Nutrition Week start aiming for
fvesh"< into egg'"salid
sandwich.
6 slices rye bread, buttered
candy, pop and chocolate bars?
5 oint meals ehr da be&ause ,
NUTRITION MATTERS JOT �"•
The variety of sandwich fillings
Think about it NUTRITION
TO YOUI
is limitless but there are a few
Combine oil, lemon juice and
MATTERS -A LOTI
general points to use as a guide.
Fillings should be flavorsome and
well seasoned to counteract the
blandness of most breads. Make
fillings moist to facilitate
spreading and to prevent
dryness. Although some. texture
is desirable;' solid ingredients in
fillings should be finely chopped
or mashed. Most fillings are best
when made ahead and
'refrigerated until used. Fresh
vegetables used as fillings or
garnishes should be added, crisp
and cool, just before serving.time.
Choose fillings to suit the
occasion. Use firm, simple and
easily handled fillings for formal
or stand-up occasions, and more
imaginative and more elaborate
ones for casual or informal
ge't-togethers:
seasonings. Add mushrooms -and
celery; let stand 1 hour, stirring
occasionally, or refrigerate
overnight. Place lettuce leaf and
cheese slice on each bread
slice.Top with drained, marinated
vegetables. 6 open-faced
sandwiches.
Zucchini and Egg Sandwiches
/4
' cup ..mayonnaise or salad
dressing
I clove garlic, crushed
1/2 teaspoon salt ,
1/4 teaspoon pepper
1/2 teaspoon horseradi$h
6 hard -cooked eggs
3 cups thinly sliced zucchini
(about 1/2 pound)
Lettuce '
6 slices whole wheat bread,
buttered
Paprika
Tart meat sandwich fillings can I
be made with ground bologna
mixed with chili sauce, chopped
green onion and mayonnaise. Try
grinding salami and blending it
with chopped hard -cooked eggs,
pickle relish and mayonnaise. Of
course, cold cuts such as ham,
head cheese, liverwurst, salami,
corned beef, smoked meat are
always popular with a variety of
cheeses and pickled garnishes,
How to Store Sandwiches:
Most cold sandwiches, with the
exception of those containing
letttice and tomato, can be made
in advance and stored in a -cool
place. If possible, they should be
left whole, wrapped in plastic film
and stored in the refrigerator.
They will stay fresh up to 24
hour's.
For longer storage, most
sandwiches may be frozen.
Fillings made of meat, poultry,
fish and cheese freeze well. Only
a few ingredients are unsuitable
for use in sandwiches that are to
be frozen: eggs which become
tough and dry; celery,
cucumbers, lettuce and other
greens which lose crispness;
tomatoes, jam and jelly which
tend to soak into the bread during
thawing and luncheon meat which
becomes overly salty. Salad
dressings and mayonnaise tend to
separate but this is not generally
considered a problem in frozen
sandwiches.
Sandwiches may be
individually wrapped for freezing;
three or four with the same kind
of filling may be packaged
together. Do not wrap large
quantities together as this will
result in uneven freezing and
thawing. pack the sandwiches in
freezer bags and label each
package as to type of filling and
date'of freezing. Sandwiches will
keep up to six weeks in the
a
1 •'
1
The electrical rush hover - 5 #0 7 pI.m.
Try to avoid �,
In the winter months, early evening is the
rush hour for electricity. Families returning
home from work and school place extra
demands on the electrical distribution
system between 5 and 7 p.m. Lights are
turned on; the heat is.turned up; meals are
cooked; radios and TV sets come on. These
all add to the rush hour 'traffic'.
Your Hydro has to supply the power to
meet this extra demand. The higher the
demand, the more facilities are needed;
more transmission lines, transformers,
generating units ... all contributing to the cost
of power.
Anything you can do to avoid rthe rush hour
HY5-5616
P
will lighten the load.
Of course, you can't turn everything off at
this time, but there are some things you can
do. Try not to use the clothes washer, dryer,
dishwasher and other big appliances during
rush hour. Don't turn on TV until you are
ready to sit down and watch it. Switch off
lights that are not needed.
Take baths or showers later
in the evening, or first thing rook
in the morning.
If enough of us use less /b
electricity during rush hour,
it will help to conserve valuable
resources, and to keep costs down.
' SUFORTH PUBLIC UTILITY COMMISSION
Dr. Rodger Whitman, Chairman
Edmund Daly, Mayor Betly Cardno
Commissioners
Walter Scott, Manager
FRANK KLING
LIMITED
PHONE S27-1320 — ggAFORH
i
Geo. A. Sills,Sons
Heating, Plumbing and Electrical supplles
PHONE 527-1620 — SEAFORTH
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