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HomeMy WebLinkAboutThe Huron Expositor, 1975-11-20, Page 13Try. one open faced Sandwiches are liberated, T 4A I41r, ON IFXPO$ T i�► � N •t- t I ,Y �.. III r ow to, :r,,.1= ., �'` , ' H 71 1 7. 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 - 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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