HomeMy WebLinkAboutThe Huron Expositor, 1976-09-16, Page 9RIPE TO
FRUIT CHUTNEY
6 cups chopped, peeled tomatoes
(about 3 pounds)
4 c,u,ps diced apple
4%Ups- diced, peele'd peaches,
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
1% cups brown sugar
1 -:cup dark raisins
1' tablespoon salt
1 tablespoon ginger
1/2 teaspoon allspice
1 % cups • cider vinegar•
Combine all ingredients. Bring.
to a boil. Stir and cook until thick
(11/2 to 2 hours) but not. mushy.'
Pour into hot sterilized jars and
seal. Makes about 4 pints.
Use cabbage
sgetemog vim .
Take home a good-looking head
' of broccoli from your market this
week and treat yourself to some
good fall eating. Because broccoli
is a member of the cabbage
family, it makes particularly good
eating right nowt
Pick • a head that's free from
wilted leaves, with tender,. firm
stalks and compact bud clusters
of dark purplish or sage green,
depending on the variety. Buy
• - about two pOunds for 6 servings,
refrigerate in a perforated
plastic bag and use, within three •
days. Wash well under running
water. Trim coarse leaves and
wogily stems, cut lengthwise in
serving-size pieces and make 2 or
3 cuts part way up thick stalks.
The most /usual method of
cooking broccoli is to boil it. Place
serving-size pieces upright, or on
slices of stalks, in a saucepan in
one inch of bMling water.
:Sprinkle with salt, cover and
;return to boil. Reduce heat and
boil ' gently until stalk is just
',1,;:iender, 8 to 10 minutes fdr early,
varieties and 10 to 15 minutes for
others.
Panning is another simple way
of cooking b roccoli. Leave the
heads 'in small flowerets and cut
the stems in 1/4-inch diagonal
slices. For six servings, melt 1Y4
cup of butter in a large heavy
frypan, add the vegetable,
sprinkle with 3/4 teaspoon of salt.
Cover, heat quickly to form
steam, then rechice heat and cook
gently about 18 minutes. Shake or
stir quickly to avoid sticking.
Pressure cooking is the
quickest method to follow.
Broccoli pieces of 1 to 1% inche .s
in diameter will cook in 1 %
minutes at 15 pounds pressure.
You need • use only 1/4 cup of
water. For best results, follow the
manufacturer's directions
carefully.
_Many seasonings and flay ors
are compatible with broccoli such
as grated cheese; sour cream;
mayonnaise mixed with lemon
juice and paprika; or clear French .
dressing. 1.
In any case, .cook only until just
tender and serve promptly,
Good400king • broccoli has an
attractive,- bright green color and
pleasant flavor. Food Advisory
Services, Agriculture Canada,
suggest a few different ways of
serving broccoli with flake. Dress
it up with any cheese sauce, or
serve "Broccoli Souffle" or
"Broccoli Vinaigrette".
BROCCOLI SOUFFLE
3 tablespoons butter, melted•
1/4 cup flour
1/4 teaspoon white pepper
1 cup -milk
1/2 cup grated white ceddar
cheese
1 cup chopped cooked broccoli
1 cup chopped cooked ham
4 beaten 'egg yolks
4 egg whites
Blend butter, flour , and
,PePptrZ Gradually add milk. Stn
and cook until smooth and thick,
Add cheese and stir until melted.
Combine• broccoli, _ham and egg
yolks. Add. sauce to broccoli
mixture and combine.Beat egg
whites until stiff, but not dry. Fold
broccoli mixture, into' egg whites.
Turn into' greased souffle or
baking dish. Bake at 325° F until
k nife inserted in center comes
out clean (55 to 60, minutes).
Serve immediately. 6 servings.
• BROCCOLI VINAIGRETTE
, 1% • pounds btu.) eoli
1/3 cup oil
1/2 teaspoon salt
1 teaspoon sugar
11,2 teaspoon dry mustard
1/4 teaspoon paprika
1/2 cup vinegar'-
Cut broccoli in 1-hich pieces.
Cook in boiling salted water until
tender (8 to 10 minutes). Coitibine
remaining ingredients. Blend
well. Pour over broccoli. Chill. 6
° servings.
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For use in salads,. cabbage May
,be coarsely grated or- shredded
with a knife. It usually
preferred sliced in paper-thin
slices rather t an grated because
it stays crislper. Once 'the
cabbage is ready, let your ima-
ginationtake on from there. An
unlimited number of simple
'additions, quickly and easily give
coleslaw a new appeal and
exciting flavour. • Such fruits as
'apples, oranges, grapes, grape-
fruit, raisins and pineapple, as
well as vegetables such as
tomatoes, celery; green peppers,
cucumbers, onions, carrots and'
other' salad• items re good ;with
coleslaw and. ovi e essential
nutrients. u can also introduce
protein foods - julienne strips of
4,4 'cheese,/, chicken, ham ' and
luncheon meats, tidbits of fish or
seafood or sliced eggs.
BASIC COLESLAW OR
,CABBAGE SALAD
5 cups finely shrcdded cabbage or
4 cups cnOppeecabbage
1/2 cup diced green pepper
1/4 cup finely chopped onion or
2 tablespoons finely chopped
green Onions
1/2 teaspoon salt.
1/8 teaspoon pepper
1/4 to 1/2 cup salad dressing or
cole slaw dressing.
Combine all ingredienti except
salad dressing. Add' salad
dressing and toss. 8 servings.
RED AND GREEN COLE-
SLAW - make as Basic' Coleslaw
* but use half red 'cabbage and half
green,
CABBAGE AND BEET SALAD
5 cups finely shredded cabbage or
4 cups chopped cabbage
1 cup diced cooked or canned
beets
1/2 cup diced-green pepper
1/4 cup finely chopped onion
1/2 teaspoon salt
1/8 teaspoon, pepper
1/3 to 1/2, cup salad dressing or
cole slaw dressing.
Combine first six ingredients.
Chill. Add salad dressing and
toss. 8 servings.
CABBAGE AND PINEAPPLE -
4) Make as CiibbagCand Beet Salad
' .
Use 1 cup drained, Sweetened
phipaplle in place of beet and 2
tablespoons cheppeci sweet pielde
in place of Olden;
Luscious, red tomatoes are,
abundant now in gord,ens. and
produce counters and', everyone
wants to take advantage of them
at the peak of their flavor,
Strangely enough, tomatoes
were once grown hi North
"America only as a plant
deCoratioa,- The red fruit was,
treasured for its beauty but was
considered poison. ons. Nowadays
it is valued for its delicious flavor
and the important' vitamins it
contains. , .
When buying ripe tomatoes, it
• is useful to know that 3 or 4
medium tomatoes weigh 1 pound
anel. 6 quart basket contains 10
pounds. Tomatoes that are
ripened on the vine have the best
flavor , however, they are highly
perishable and need handling'
with care.
HoMemakers who, have
supplies of fresh tomatoes close
at, hand will want to preserve
them either . by canning or
pickling. ,
When canning tomatoes it is
important to note. that the acid.'
level may differ with the variety
and growing conditions.' To
ensure that the acid level is high
• enough, Agriculture Canada n ow
suggests adding citric acid before
the jars are sealed and proceiSed.
For home 'canned tomato juice
• and tomatoes add 1/4 -teaspoolinf
citric acid and 1/2 teaspoon of salt
dissolved ip 1 tablespoon of
boiling water to each small
container.
Second only to cucumbers in
popularity for 'pickling, are
tomatoes either green or ripe.
They 're super mixers with other
vegetables in relishes and sauces.
Any variety of tomato. can be
• . used, as well as any size.
To use a quantity of ripe
tomatoes now but to enjoy them
later, • Food AdviSory . •Services,
Agriculture Canada 'suggests
Ripe Tomato Fruit Chutney, Chili
Sauce and Uncooked Tomato
• relish.
Now is the time to pickle fresh
°vine-ripened tomatoes and savor
their delight all year long.
for re1f. .,
Tonattoqs are ;great
1% cups 'swat'
tablea0004 piC-ICibig- salt 4' cups vinegar
1 tablespoell, whole cloves
3 tablespoonS-, whole, allspice
1 tablespoon eelery, seed, .
Blanch and peel 'tomatoes; cut
into pieces. Add: .onien, • red
pepper, sugar, salt and vinegar.
Add spicei tied, in • cheesecloth
bag. Bring to boil and cook -Until
thick, stirring-occasionally (3 ,to
3% hours). Remove spice bag.
Pour into hot sterilize&jars and
seal. Makes about' 4 pints..
UNCOOKED TOMATO RELISH
9 cups finely' chopped, peeled
• tomatoes
• 3 cups- finely chopped celery;
2 cups Smely chopped onion'
3/4 '. cup. finely chopped ,green
,pepper •
% cup finely chopped sweet red
PePPPr, •
% cup pickling salt
2 cups cider vinegar
5 claps sugar
1 teaspoon mustard seed
1/8 teaspoon cayenne
Mix vegetables, sprinkle with'
salt and let stand 2 hours.Dra•in
mixture,, thoroughly and discard
liquid. Add vinegar„ sugar, •
mustard seed and cayenne. Stir
until sugar dissolves. Pour
mixture into sterilized sealers and.
seal. Makes' about 4 pints. Store
in a cool, dark place. Will keep up
to 1 year. If using glass-Jars with
metal lids, cover relish with .
plastic film to prevent discolor-
ation of the metal during storage.
CPU.( SAUCE
7% pounds Or ,tomatoes
2% cups chopped onion'
2% cups chopped, sweet red'
pepper •
Got a question?-try
Nutrition'-know how
TOMATOES — WITH RELISH!
Now is the time to pickle fresh vine-ripened
tomatoes and savor their delight all year Ibng..
They're super mixers with Other''vegetables in
relishes and sauces,.such as Ripe. Tomato Fruit.
Chutney. Chili Sauce and Uncooked Tomato Relish.
Photo: Agriculture Canada
Try Broccoli
t• hOt. 10160tOrt 1411101iings and.
04 week-ends have much time
fOi the cactqs •g0i01.eotOdrWith
the .'preservation of 4.44,
• vegOtahles. •
,:4.0pAc of these busy lassiesi
'having, a thrifty .streak learned
front. their 'Mothers and a Careful.
thought for that three-meals7a,:
4y.twohos.s .;11 winter long•take
advaiitage0 the,latest quick-boil'
of jam and • pickle=.
making so popular to=day and
pacsufipluses c .th handy'
lictulefreeXer's• •
Then film are ‘those,..notahly
apartment-dWellers, who have
not the facilities for even:this type''
of , orchard and ,garderi
who must rely on the commercial
. canners and frozen food retailers
for their winter vitamins and'
minerals acid who have probably
forgotten tbose, mouth-watering
smells in their mothers' and
grandmothers' kitchens.
hi the country and in smaller'
towns people still grow
vegetables and lug in beans,
peas; tomatoes, corn, cabbage
and cucumbers by the bushel.
They still drive to market-
gardens for strawberries and
raspberries in season and to,
orchard growers, for ripe apples.
Soine even sally forth to pick wild
berries and chokecherries when
any can be found although each
year these choice fruits seem to
grow more scarce due, in part, to
the spraying techniques of road
maintenance supervisors and'
their Crews.
Nature's Scent
The baskets of peaches, pears,
plums and grapes coming into the
super-markets, grocery stores or
farmers' markets each week
disappear almost as fast as they
are unloaded from the trucks..
Every step you take the air seems
to be filled with nature's scent.
One kitchen may be filled with
the *MY fragrance of great ,
pot imbbil4e'fpft prORRIP,
From a other, 104$. 'forth
pipgclit: our Of hot Villegar
#00ts you With e
'413 ,spiciness ,',of :tanitto.
catsup and chili. sauce 090
U9Otherfloats the 0?.Ppt irmunV
of 'boiling' jaT,
.,•,..f4for..the$t ' stored !4 ,
rooms and,cold'#.0tage; •
q4a=t0si:114m rows of jewels
3 034 00.071 raspberry,
straWbertf and tomato ' the ;gold
• 810 000 of peach 'and ijOki:Oe
yenteraltis' of crisp
amethyst of .the gr40; the:PiPk ,
:c961 !4:,41)0e,
Amid it all we are subject :tot the •
vagaries `of :riatOM, StraWbe,
crops May. !*Nt:.437,iptly fres* or
too. much rit14.. • Iii spite
frosts and :early; •froSts;
rain and thunder•-with
coop weather *heti we longettler ,
sun and warmth,` toO', htit and
humid hurnid whgn tl:'' tender: fruits
were at -Weir most. eliCateatage
of development,- In spite Of if
we see again the fulfilment of that
age-old prophecy, "While 'the
earth remaineth, • seed-time and
' harvest and cold and - heat and
summer and winter and day and .
night shall not cease."
Brateful
Truly we are a fortunate people
and at this time of year who
should be more grateful than
-ye?
"Last spring he plowed and
planted, day by day,
From' dawn to dusk he worked
to till the soil,
Not knowing what extent of
harvesting
Might be expected from his •
',:round's of toil.
And so it is in every' harvest
quest...
We plan and work and hope;
God does the rest,"
(Veneklasen)
NUTRITION KNOW HOW is
the new name for a regular series
og Questions and Answers on
nutrition topics, public service
from the Ontario Dietetic
Association.
Q. Is it necessary to blanch
vegetables before freezing?
A. Blanching (placing vegetables
in boiling water) is necessary to
inactivate chemical enzymes
which eau_ se deterioration during
storage. It also deepens the
natural colour, partially sterilizes
the vegetables and makes them
softer for packaging. Most
vegetables ' when frozen
unblanched, lose colour and
vitamins, become tougher and
develop offensive, "hay-like"
flavors in a comparatively short
time after freezing.
Q.,Does fluid milk have preserva-
tives added to it?
A. No,, fluid milk does not have
preservatives added to it. All milk
is pasteurized, which means it is
heated to 161°F (72°C) for not
less than 16 seconds to 'destroy
disease carrying bacteria. When
milk is homogenized, that means
under pressure, fact particl7iare
broken down so that tire' fat is
dispersed throughout the milk
and doesn't settle on the top.
Chocolate milk and chocolate
partially skimmed milk (formerly
called chocolate dairy, drink) may
contain a stabilizer to keep the
chocolate dispersed throughout
the milk.
Q. What ingredients are used in
wieners and how nutrit oils are
they?•
A. Except for wieners labelled
"illbeef" 'the meat ingredients • .........
can include beef, mutton and pork
cuts. All' of this meat is govern-
ment inspected for wholesome-
ness. In addition, government
regulations allow certain other
protein sources, i.e. liver, tripe,
whole blood or blood plasma.
Regulated amounts of meat
binders such as milk powder or
wheat flour are added as well as
spices. Sodium nitrite in
extremely small quantities is used
as a preservative, and is'
responsible for the distinctive
cured flavour and colour.
Wieners are • a low source of
protein. The protein in wieners is
about 11 - 12% in sirloin steak.
The quality -of protein in both
meats is basically the same.
6., I aril on a low caltoile reducing
diet and a friend recently told me
I could eat all the ntuslitoonis I
Want without' adding many
calories. Is there any food value in
mushrooms?
A. A cup of canned mushrooms
contains only 40 calories 'so they
are low in calories. This quantity
provides 5 grams of protein, some
Vitamin B And small amounts of
iron. If you saute mushrooms the
calorie count increases. (A
tablespoon of butter or margarine
adds 100-calories i)
Mushrooms provide variety and
enhance flavour • - a very
,worthwhile addition to ra :low
calorie diet!
Q. Can people instinctively
choose a nutritious diet?
A. Unfortunately, no. For several
years we thought, that infants
would choose a well-balanced diet,
initinctiveli,'• but we now know
that this f is not true. Our belief
was based, on a study done in
1928, where infants Were offered
a choice of wholesome foods and
freely. selected a nutritious diet.
This study was recently repeated,
offering a wide selection`of foods
currently on the market ,and not
necessarily' nutritious. The study
had to be stopped after a few
weeks, -because some of the
infants were becoming
• malnouriihed as ,a result of their
"instinctive' ' choices.
Q. Can Soy Sauce be used on a
Salt-Restricted Diet?
A. No. Soy sauce contains more
than two grams of sodium,
equivalent -to' one teaspoon of
table salt in each fluid ounce and
should not be used on even a
mildly salt-restricted diet. If you
are looking for recipes and
cooking suggestions for salt
restricted diets, write to the
Department of Dietetic Services,
Ontario Hospital Association, 150
Fernand, Drive, Don Mills, for
their free booklet of Restricted
Sodium Recipes.
Q: What is the difference
between fruit juice and fruit
drink?
A. Only products containing fruit
juice to which no water has been
added may be labelled fruit.juice.
Products with additional water
, must be given names such as fruit
drink, fruit punch or fruit ade,
even though they may contain
some fruit juice. Extra Vitamin C
, is sometimes added to these
products to improve their
nutritional value. . '
Since Vitamin Cis more stable in
an acid substance, as with fruit
juice, it is easily destroyed in the
non-acid medium of fruit
flavoured drinks. To obtain full
Vitam C value such drinks should
be consumed within a day or two
of the time they are made up.
Associa-
tion welcomes nutritio questions
The ...Ontario Dietet in
at their office, 234', Eglinton
Ave.E., Suite 402, Toronto M4P
1K5,
. I have an abu daUce of fresh
fruit and vegetables from my
garden this sum* WO do they
have to be parboiled before
freezing?
A. -Parboiliiib, or\ blanching,
deactivates the natural entynies 4
that can cause off-flavor,
discolouration or deterioration in
quality and vitamin content in the
frozen product. Boil or steam.the
food" just until heated through.
After heating, cool the fruit or
vegetables quickly and then pack
them for, freezing.
Q. Is a fat baby a healthy baby?
A. There is no medical evidence
to support this. Actually a fat
baby has more fat cells (not
muscle) than normal weight,
baby. These fat storage cells will
remain with, him throughout his
life and almost certainly destine
him for obesity-or overweight in
later years, .and obesity is not a
healthy state.
1
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GeO.A.Sills et Sons•
Phone 5274620
Seafokth
(l33, w. O. Strong)
There are eetight-thticS Pt the
year when ,people 'living In 044
fortunate land Anulcilm, Cdferi48,
up heart-felt thanks for 441*•
,been gifted with. the weildrells
sense of smell bgt all too often we
simply take it for granted,
One such season is in, early
spring when Sat - and gentle
breezes from the south be-
tokening awakening li fe 4 and
rebirth mingle with the indescri-
bable aroma of boiling4naPie,SaP.
Alas too many town and city
.
folk
miss out on this delight-,!Unless.
they take thought M travel ••gi
rural areas and visit. a sugar
camp.
Another blissful period comes a
few weeks later in the merry
month of May when the „air is
filled with the breathtaking
fragrance of lilac and apple
blossoms. Later comes the elusive
scent of n evy:7 mown clover hay.
Nose Thtgling
Late December can be a
nose-tingling time, too, in-either•
town or country when' the
aromatic bouquet of cedar, spruce
and pine gathered into -warm
rooms for decorative purposes
For goodjall eating
th 'POP01101
CChristmas
,
;cakes, spicy
pies, „cranberries,• chocolate
fudge, roasting turkey and all the
rest of the holiclaY-thrle goodies,
Bilt Tight now is one of the
311(-14erWeen•• seasons' of ptusuut
stoolre, WetilherefAltP "f4tthig
4owuP; for winter feasting of all
thOSe: i 14§.eieds: fruits - t and
ve$0010s with whiPli. Our POINT
of PoWs greg9 "earth has' been
superbly 04 richly blessed.
From time to time we hear town
folk lamenting that' the
-arts of canning, 'preserving,
jate.making, etc.' have
become a thing of the past along
with such skills as the baking of
home-made bread, the churning
of butter, the hooking of rugs and
the •stitching of quilts." It a
pity," they sigh, They ',have
beautiful and memories
of their mothers' kitchens, come
this time of year; exuding out-of
this-world odours with which the
perfumes of Araby cannot
compare.
There • are many younger
womenfolk novtailays who are far
too busy holding down outside
paying, jobs:and hustling through
Q. Would you recommend raisins
as a good nutiritious snack?
A. Raisins are a nutritious snack
and do provide a good Source of
quick energy. However, they do
have a drawback in the fact they
are so sticky. Some raisins are ;
high' in sugar and tend to adhere
to the teeth and this could
ettlitribute to, dent 1 caries.
Perhaps a more totill healthful
snack wadi& be nuts, sunflower
Seeds or fresh • fruit,
Q. Does margarine have fewer
calorierdhanhutter? What Viet
margarine?, "
A. No.4, Margarine and butter
have exactly the same caloric
value - approximately 36 calories.
per teaspoon.
Diet' margarine • (for calorie-
reduced diets) is• merely ordinary
margarine which has had water
added to it: This usually means
that 1 teaspcion diet margarine
has 18 calories. Using 1/2
teaspoon of ordinary margarine.
would give you the same caloric
' reduction 'without the increased
-expense.
, Q. I have just finished canning
some peaches and the fruit has
floated from the bottom of the jar.
Why?
A. There are a number of reasons
why this can occur. Perhaps you
filled the jars too full or packed
the fruit too tightly or loosely. It is
important to ensure that the
proper head space ('/2" from the
top) be lett to allow for expansion
of the fruit. Over ripe fruit will
also float Too heavy a syrup is a
cause, as is using too high a
processing temperature or
processing for too long a period of
time.
•
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