HomeMy WebLinkAboutThe Huron Expositor, 1976-01-08, Page 20those
debts
That flood of bills
that piled up during
the postal strike
get rid 'of them right
now with a fast, loW
cost V and G Personal
Loan, YOur loan will
he life insured, payable
up to 60 months and •
you can pay back any
amount, any time
without penalty.
VICTORM .„d
GREY •
rRusr COMPANY SINCE 1.889
VG
Mr. and Mrs. Bill Hulley and
lamily. Cromart. Mr: 'and Mrs.
13ritec• Hullo and tanuty..
loom short), Mr. and Mrs Hugh
Currie: Lon-don. Mr. and Mrs,
Otto Walkcr, Cromarty visited'
wi th,Mr:and Mrs. Robert Nutley
and family.
•
Egmondville .
Correspondent
Carol Geddes
Mrs. Leo' Teatero-. had her
Christmas , coffee party 'wit h her
friends and neighbours: This Lis
Mrs., Tean.•ro's way of saving
Mem Christmas to everyone,
Visitors. with Mr: and Mrg.
Tt'atero over Christmas were Mr.
and Mrs. George Tovell of
Toronto. •
•
wit h Visitors ,Jvh•:\ and Mrs.
Darwin Bannerman over the
holidays were Cpl. Douglas
Bailin-Fru:in itf Nanaimo. B.C. and
Mr. Da le Bannerman of
•Kincordine. Mr. and Mrs. Bill
Bannerman . and • family of
Brantford. Mrs. Dalton
13a-oncrti5an of Tavistock and Mr.
and Mrs. Don Mason and family
tif Knihro.
•
k isitors , w ith Mr. and' Mrs.
Charles Geddes and family were
Mr. aii<I -Mrs,,lames Cameron of.
Sarnia.,
• M r. a nd Mrs:Charles Wood ,
and Sylvia .and Mrs. Wood's
mother. Mrs. G. Johnson, of
Wingham. just returned trom a
trip to California.
McGREGOR
Top Quality
BEEF
GOVERNMENT
INSPECTED
' •
Whole Beef .94-
Half Beef ..95 ..
Price subject to change
INCLUDES: CUTTING
WRAPPING and•QUICK •
FREEZING
Free Delivery
Within 10 Mile -
GRANT *GREGOR
Ph. 262-5439
Stock Priced to Clear
Mens Rubber. Botiothswith Leather Tops and
Felt Liners
Priced at $10.00 a pair.
AlSo Felt Liners
at Jack Thomp"son's
Footwear Service
•,...mmollommomonmmarlith
WEDDING INVITATIONS
THE HURON EXPOSITOR
PHONE 527-0240
SlEAFORTH
memo to advertisers
HARDL Y EVER
woR-7AF -
AND., OPENING
' c '1.1 11,
T9p of the head guestimatei are a chancy w9y to buy, sell,
or even pay for advertising.
Once in a blue moon guesswork gets lucky, but that's not
good enough for a message aimed ,at%building sales.
We have the advertiser-controlled Audit Bureau of Circula-
tions check our circulation regularly so that you may know
exactly the size of our audience, where our readers live, and
a lot more.
'Effective advertising investments are based on 'facts—about
your products or services, and about the audience you are
trying to reach.
You can be ABC-sure of ourLeaders.
527-0240
Attain (Fxpositor
Of Their New Facilities
HIGHWAY 4 - JUST NORTH OF EXETER
FRI., JAN. 16 1:00 to 5:00-p m.
See. Our Unique New Facilities .
* See Farming Frontiers '76
A 'Continuous Film, Showing The Latest Developments
and Flesearch in Agriculture
---F.U11--PisplaT of- John .Deere Equipment'
in Our Spacious, Heated,ShowrOom
FREE DOOR PRIZES '- FREE (EFRESHMENTS
The-Aticlit-Bureau of Circulations is a left-regulatory ats t.la
Lion of over 4,000 advertisers, advertising agencies, and pub-
-- lithers, and is recognized as a bureau of standards for 'the
print media Industry,
8A.--THE HURON EXPOSITOR JAN
o spve with skim milk powderconsolidate
It' you haven't alreau)
. discovered the virtues of skim
milk powder. now is the time to
do . so. Plentiful supplies are
available and consumers would
be wise to take advantage of this
• economical source of skim milk
and use it frequently throughout
. the winter. asy to store, skim milk
All instant skim milk'powder in powder is convenient and
Canada is Canada First Grade and economical. It is simple to •
is fortified s,t, ith vitamins A, and a measure and mix; one pound of
so that, with the exception, of fat, the powder can be, rectatistituted
it is similar in nutritional value to to make four quarts of skim milk,
fresh whole milk. An eight ounce , To make partly skimmed milk,
glass of skim milk made from 'mix equal ' quantities of
powder contains 90 calories, reconstituted skim milk and
while an eight-ounce glass of whole , milk to obtain
whole milk contains 160 calories, approximately 2 percent milk.
'Used oftti as a beverage, skini , Use the powder right 'from the
milk powder may provide extra container and sift it with the dry
protein and • calcium when ingredients for cakes and breads.
incorporated into various dishes AlthOug e usual proportion to
even when the recipe does not call make i tant powder into liouid family
for milk. It also, has all the skim Milk is 1/3 cup to 1 cup -bound t
advantages of a long shelf-life. water. the amount of skim milk soups
-Unopened packages May keep for' powder maN.. be increased to 1/2 pow
dne year on the kitchen shelf and
after they've been opened they
will still keep for 20 months. Just
be sure' the package is closed
tightly after each use; otherwise
the powder tends to pick up
moisture and become caked. .
Aside from being nutritious
powder. Gradually add water. Stir
and cook tintil smooth and thick.
Add cheese ands tir until melted.
Combine with macaroni and pour
into greased baking/dish. Bake at.
350°F until•lightly browned (20 to
25' minutes). 6 servings. •
Vegetable Chowder
'1'h cups chopped onion
1/2 cup diced celery-
1/4 cup diced green pepper
1 cup diced carrots
3 tablespoons rchrgarine
2 cups diced. raw potatoes
2 cups chicken bouillon
1 1/2 teaspoons salt
4 'teaspoon pepper
1/4 cup chOpper2 fresh parsley
1 12-ounce can kernel corn
1 cup shreilded 'cabbage
2/3 clip skim milk 'powder
2-cups .water
Saute onion, celery, green
pepper and carrots in margarine
until onion is transparent. Add
potatoes, bouillon, seasonings
anfl parsley. Colo r and simmer
sift-ill vegetables are tender (15 to
20 minutes). Add corn and
' cabbage; simmer 5 • minutes.
Combine skim' milk powder and
'water. Add. to soup and heat.
Makes about 8-cups.
lorrespondent
Mrs. R. Hulick,
• Mckillop .No. I -4-11 dun, The
Breatly*Inch. held a toboggan
parts at Dodli's Hills Sundae
afternoon anti then met at the
Rorie of Sandra Hu for lunch,.
Hot choeolati: and hotdogs were
served by the :holies and her
helpers..
• Those present were Linda
ANImann, Sharon Pethick. Marc
Siemon2 Lorrie Ann cc,
Hi/a i II' in k..Al'hrit tle..EinIgi ,
Mary Alice Ryan:Boven.
'Sandra Riley, . Rosemarie
• -Widerrnati. Judy Dorsey, Debbie
Debbie Rawn . and
Sandra Hullo.
A verspecial. guest was Mahe
Berenadette Maio of 'Braid 'who
likes to. be .called Bete.
Personals •.
Miss Shieta St. Louis Mild
.1,ames Mayean \:of Winds Or '.petit
'Xmas with Mr. and-Mrs. Engene
St. Louis and Paul.' Mark SI. [AIM,.
of Clinton spent the -holidays w it h
his parents also.
Mr. Ingene St. j.puisaild Paul
returned-to Windsor with Sheila
to , spend • a 10‘" days with his
mother , and brothers. They will
return by train pi) Tuestia).
Christmas Visitors ‘‘ ith Mr. and
Mrs. Robert Harris and Vi6,•kie
were Mr. a'nd' • Mrs.' l'On
Wolfeamp %Ind Marsha of
Mitchell and 'Mr. and M Ts. Ron
Harris. Mitchell.
Mr. and Mrs. Robert Hulle\
and family. Osited with Mr. and
Mrs. Otto Walker for Christmas.
J
.
Judy Mccilice returned °home
with them for the-holidays.
Sandra Halley and friend of
Braii I, Bete Maia. are attending
a Vomit -e.onference in Niagara
Falls this holiday season.
How ro Keep
More of Your
Money
If you're expecting Income. in a
lump sum (say, from a registered
pension plan or a deferred profit
sharing' plan or as a retiring
allowance) you, can expect "td be
taxed in a lump as well! Sobering
thought isn't it!
'Besides, vvouldn't t'a life income be
More useful to you than a lump
sum?
You sal kilt two birds with one
stone 1, convert the lump' sum
into, a life income and save a bundle in taxes now, by using Sun
Life's transfer of funds arrange,
'ment, The lump sum the taxman
didn't get will be put to work foil:
you, and you'll be tax-ecf.drli y,as
'the income is paid;
Give me a call. Let me shdw you
how small that tax lump becomes.
• /!*1111‘16L15 STINNESVN
SEAFORin.._
..S27,0410
•
Of CANADA
Cooking for two may conjure up
a romantic image of dinner by ,
flowers and candlelight, but in' '
reality it :often poses problems
due to the lack of practical
twn-Serving recipes. No one
wants to be faced ,,..with a
refrigerator full of leftovers and
risk wasting costly food. Advance
planning plus intelligent food
shopping is required, as it iseasy
to over-spend.
Because meat is the biggest
single item 'in the food budget, it
deserves special attention, When
buying, compare4on.the basis of
cost per serving rather than cost
per pound. Allow the following
for twei 'average servings of meat:.
Cut Weight [Pounds! „.
Boneless Roasts, , 1/2 to 2/3 lbs.
_ground meal, liver
Bone-in Roasts, , 2/3 to 1 lb,
steaks, chops
Stew ' meat(boneless) 2/3 lb.
Stew meat (bone-in) 1 lb.
Cold Cuts 1/4 lb.
A medium-size- roast is not out
of the question for a twosome.
Leftover from a roast beef dinner
will make hearty stews,
sandwiches, salads, casseroles
and meat pies. The following'tips
suggest economy in terms of both
„time and •money:
— Buy enough meat- for
than -one, recipe when a longer
preparation- time is needed ,,,to
make a product such as meat loaf.
loves; eat balls ,or patties' and
Portioncit into indi,yidual meat
freeze in-packages of two-serving
sizes. '
— Serve canned meats hot or
cold. The cost per serving may be
quite reasonable singe • every
ounce is.edible: '
— T6p a tossed salad with strips
of leftover ham, pork, veal or
chicken, •
— Add thin sausage slices,
-crumbled crisp bacon, 'cubed'
cooked ham, slivered 'cooked
neat to canned soups for a hearty
main dish, , .
Fruits and vegetables for two n
eed not be A problem.Buy fresh
• produce "in season but only as
much as you can eat before :it
Spoils. Freezing eliminates, te
"leftover" problem as you cook
only the'amount needed. A frozen
block of fruits or vegetables, that
serves four can be cut in h alf with
a sharp knife.
Canned and packaged foods
can be a real boon to your cooking
problems. Large sizes are good
buys only when you use all the
food while its still in top
condition. Here area few hints for
using canned b and packaged
foods:
— Divide gelatin dessert
powders, pudding '' and
dehydrated soup mixes to give.
two , servings at a time. For
accuracy, stir mix, measure
cup when making sops and
sauces, in order to gi more
body and add extra milk
nourishment to these dishes. For
meatballs, loaves and patties, add
1/3 cup skim milk powder for
each ound of meat, mixed with
the fl s. For mashed potatoes,
add 1/3 cup skim milk
powder to each 3 cups of mashed
potatoes; use the cooking water to
give the right consistency. When
using the powder with flout or
crumbs for breading, it is
recommended to oven fry the food
Because the higher, temperature
of frying may cause the product to
brown too rapidly.
With main - dishes in mind,
Food Adivcisry• Services,
Agric ure Canada have created
a "Ma roni s and Cheese"; a
t• orite, this recipe ,is
please everyone. Cream
made with skim milk
also give good nourish-
and divide, and reduce the liquid
pmportiOnately.. Mark on the
envelope, hoW many servings are
left:
— Use biscuit mixes (homemade
are less expensive) and,
refrigerated cookie dough'.
Prepare what you need and save
the rest.
Serve canned soup as a first
course one night; then use the
leftove as a sauce, over .
ve les or in a casserole the
next.
— Use leftover juices and syrups
from canned goods.' For example,
heat and thicken -leftover syrup
and spoon over pancakes or baked
ham, make a sauce-for pudding or
cake, combine with other juices
for a beverage or- use in fruit
gelatin desserts.
'Recipes designed for two,
eliminate many problems. Food
Advisory Sery ices, suggests two
such recipes. "Chicken
Sukiyaki", served piping hot over
a bed of fluffy rice, -converts a
leftover 'breast of chicken into a
tangy or oriental dish. With
apples plentiful and a good buy,
you will want to try "Sausages n'
Apples". Easy to repare, it can be
the basis of a nutritious meal in a
matter of minutes.
• CHICKEN SUKIYAKI
I' tablespoon soy. sauce
2 tablespoons orange juice
1 teaSpOon sugar •
Dash salt 1.
1 whole chicken breast, deboned
ment at a small cost. The hearty
."Vegetable. Chowder" is well
stocked . with vegetables' and
flavor. AS it is so full of
vegetables, there' is no' need of
flour for thickening. With.
croutons and breadsticks, it can
be served to begin an otherwise
light meal or as an accompani-
ment to "after-ski" or "after-
skating" 'chatter.
.Micaroni and Cheese
1/4 'cup margarine
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
'/2 teaspoon dry mustard
2/3 cup skim milk powder
2 cups water
1'/z cups water
1 1/2 cups (6 ounces) grated
' process cheese
4 cups cooked macaroni
(2 cups or 8 ounces uncooked)
Melt margarine; blend in flour,
seasonings and skim milk
51:
2 'teaspoons of
1/2 cup diagonally sliced celery
2 small onions, sliced thin
1 cup sliced mushrooms'..
Combine soy sauce, juice,
sugar and salt. Bring to boil and
cool. Cut chicken in 2x1x1/2 -inch
strips.Saute in oil" 1 minute. Add,
vegetables and sauceivd cook 7
minutes more. ,,Serve over rice.
Makes 2 1-cup servings.
SAUSAGES N' APPLES
1/2 pound link sausage
1 : large apple',, peeled, cored
and sliced
1 tablespoon brown sugar
1/8 teaspoon salt
Arrange sausages 'in baking dish
and bake 20 minutes at 400*
F turning occasionally. Drain off
fat, Joy with apple and sprinkle
with brown sugar and salt: Bake 5
to 10 minutes more. Serve, with'
rice' or noodles. 2 servings.
SKIM. MILK POWDER, AN ECONOMICAL BUY —
Cream soups made with skim milk powder give good
nourishment at small cost. This. hearty "Vegetable
Chowder" is well stocked with vegetables and flavOr.
It can be served to begin an otherwise light meal or,.
,as an accompaniment to "after-ski" or
"after-skating" ' chatter. (Agriculture Canada)
Win#h rop
Bready Bunch
has tobog6ary party
more
The Management of
•
(Eieter) Ltd.
• Extend To' You An Invitation'To Attend The
• UROWTHRACTOR
It's' not easy
CoOking for two is an art
u.
' ' -t