The Huron Expositor, 1978-06-15, Page 23R. K. PECK
APPLIANCES
"In the heart of downtown Varna"
VACUUM, CLEANERS - sales oil service of most makes.
* CB' RADIOS AND ACCESSORIES
* SPEED QUEEN APPLIANCES
* MOFFAT APPLIANCES
* SMOKE SENSORS
* INSECT LIGHTS AND. FLY KILLING UNITS
* HAND CRAFTED GIFTS
Varna, Ont. 482-7103
•
1141.
GIANT
STOCK
LEARANCE
SALE
30%
off everything
We're going out of business so we're offering
super discounts on an exceptional range of
craft supplies books and accessories
HURRY WHILE SUPPLIES LAST!
&F.CRAFT BOUTIQ
oderich St„
UE *
Seaforth Phone 527-046
• -7.—r""7.7
f . t.
THE HURO EXPOSITOR, JUNE 1 , 1978 — 3A
for summer Barbecue fi
and let it stand at room
temperature 1 hour or refrigerate
overnjght, turning occasionally.
, for the sauce. Try this
"Quick Barbecue Sauce" with
any meat and poultry. It will
glorify the more economical custs
as well as hambaurger,
BASIC MARINADE
14 cup oil
1/2 cup vinegar or lemon juice.
1/4 cup chopped onion
1 clove garlic, crushed
• 1. teaspoon salt
14 teaspoon pepper
1/2 teaspoon dry mustard
Seasonings (see below)
Combine all ingredients and
blend well'. Pour over meat or
podltry and let stand at room
temperature 1 hour or refrigerate
overnight, turning occasionally.
Makes about 11/4 cups or enough
for. 2 pounds meat or poultry.
Seasonings
FOR BEEF - 2 tablespoons Wor-
cestershire sauce and 1/2
teaspoon oregano.
FOR LAMB - 1 teaspoon curry
powder
hamgurgers , are favorite
easy-to-fix items. Lamb and pork
offer a change from usual
barbecue fare and a wide choice
of cuts for outdoor menus.
Shish kabobs are usually made
by barbecuing bite-sized pieces of
meat or poultry and vegetables on
long metal skewers. Use tender
cuts of boneless meat cut in
1-inch cubes (2 pounds serve 6)-.
Marinate if desired.Serve kabobs
on toasted buns, slibe of Frencb
bread, hot rice or noodles.
Steaks are an' all-time favorite
for grilling. Buy theM at least 1
inch thick. If' you pick sirloin,
porterhouse or T-bone, wing or
rib steaks, you can be sure that,
properly grilled, they will turn out
tender, juicy and flavorful. If you
select the less tendpr cuts like
round or flank steak, the best 'bet
for barbecuing is to tenderize
them first. To do this, marinate,
them with the following "Basic
Marinade". Food Advisory
Division, Agriculatre Canada
suggest that ' you pour the
marinade over the meat or poultry
FOR PORK - 2 tablespoons Wor-
cestershire sauce, 1 teaspooit
sage and 'A cup soy sauce
FOR POULTRY OR VEAL 'A
teaspoon paprika, and %
teaspoon each sage, savory and
thyme.
QUICK BARBECUE SAUCE
1/2 cup chopped, onion
1 clove garlic, crushed
1 tablespoon fat
1 cup catsup
1/2 cup water
1/4 cup brown sugar ,
2 tablespoons Worcestershire
sauce
1 teaspoon salt
2 teaspoons prepared mustard
Dash tobasco
Saute onion and garlic in fat until
onion is transparent. Conibine
with remaining ingredients and
simmer 5 to 10 minutes. Makes 21
cups.
Despite the influence of the
da space age into .many areas of our
daily life, a primitive method of
cooking - bar ,bectring • continues
to gain in popularity.
An infinite array of modern
meats - produced; processed,
inspected and marketed with the
benefit of spage-age technology -
make outdoor cooking ,anti eating
easy, fun and safe. Approved
meat , poultry and their products
are stamped, tagged or labeled
with the official inspection legend
- a round stamp bearing a crown
in the' center and, around the
crown, the words "Canada
Approved" or "Canada" plus the
registered number of the plant.
This stamp indicates that the food
is fit for human consumption but
does not indicate quality or grade.
With such assurance from meat
and poultry inspectors, select
your meat for the grill.
Can you count the ways to
barbecue turkey or chicken? Use
halves, quaraters or parts,
allowing about 1/2 pound per
serving. Hot ' dogs and
A marinade is the key to a good shish kabpb
Shish Kabobs,- broil
or arbeetie- them.
• 060 0 • 0 0
..• .. usiness ..._Director
•
....
• • •
• • AI *
• • • ..•
• • • •
• •••
S. • • • • • • • i •
• •
•
•
•
•
• • • '. • •
• •
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
• •
• • • •
•
•
•
-
•
•
• •
IMPROVEMENTS
MaClEAN
HOME
IMPROVEMENTS
Phone 527-0032
Free Estimates
For• Siding - Aluminum
and Vinyl, Aluminum '
Windows, Doors,
Awnings, Railings.
SIDING WEDDING CAR CARE-
DATSUN
FLORIST / ;Whether you spell it kabob ,
kefiab or kaboub, it still means
gee:at, quick eating! The origin of
ttfp: word is obsetire,: however to
mist people,, it denotes 'a
dgectable combination of juicy
biOs of meat and vegetables (or
frit3t) broiled together on a
sIC-Iwer. Turkey is credited with
developing the art of 'skewer
cooking.
• ;The most common.- way of -
cdpking kabobs., is on -the outside
OP In the summertime, but food
cdosultants at Agriculture
Canada say kabobs arc great
in*orS too. in: the winter time
cOked under the broiler of the
alny bonelss meat can be used
bdef, lamb, pork. hani, veal. etc.
Count on two pounds of meat for
siK servings. Less expensive
'shoulder cuts as well as the more -
tealer rib or loin cuts are suitable
Mute it's common practice to cut •
thi.' meat in cubes ahead of time
then • marinate them:.
14rinating breaks `down • the
4Selc fibers to tenderize the less
tender meat and gives a
flavor to the already
•teader cuts. The marinade is
siiiiplya seasoned liquid, usually
oil lemon juice or vinegar and ••'` sq son ing. . Try • adding
coRdiments 'such. as catsup or
Mireestershire sauce or, for that
sOciatoccasion, a little wine. The
nigiit can be marinated for two to
thtke hours at. room temperature
orRefrigerated overnight.
'amb was the original Meat
uSt5d by the Turks for making
"ash kabobs". Since, it . is a
teOtler meat, practically any cut is
acCeptable.
Try addingd mint jelly to the
• mainade; it's sure to be a hit!
Tla lamb will be at its best if it is
braed until. there is still a small
trti. of pink in the centre 6f the
cues. Before assembling the
shigh kabobs. dip each skewer in
oil fir rub it with fat to keep- the •
food from sticking. You'll want to
'make sure it can be slipped off as
fast as possible when the eating
time arrives!
,Food consultants at.
Agriculture Canada suggest you
try their method for "Broiled
Lamb Shish Kabobs" and unloCk
the key to kabob "kookery"
today!
Broiled Lamb Kabobs
700 g boneless shoulder lamb:
(or 1.7 kg bone-in)
100 ml oil
50 mL vinegar,
125 mL catsup .
2 mL dry mustard,
25 mL Worcestershire sauce.'
25 mt. finely chopped onion '
I clove garlic, crushed
BEARSS
ALUMINUM
For
SE aAFOcrnRaifp0H15:
line of.
aluminum siding, soffit and
fascia, eavestrough, doors,
windows, railings, awnings and
shutters. Specializing in custom
encasements.
MacLEAN'S
FLOWERS
A wedding'
in your plans?
See our
Wide selection
of
WEDDING
INVITATIONS
The Huron
Expositor.
527-0240
Seaforth
•
•
.•
•
•
•
•
•
•
•
•
•
•
• •
'•
•
Cut Meat in 3 cm cubes.
COmbine remaining ingredients.
Pour over meat and allow to stand
2 to'3 hours at room temperature
or refrigerate overnight. Arrange
meat on siX greased skewers.
Broil 5 cm from heat to desired
degree of doneness (3 minutes '
each side for, medium and 4
minutes for well done),,", Heat
marinade and serve with kabobs.
Serve on 'rice or noodles. 6
servings.
United Service
Floweis by wire o
527-0:8-00
SALES & SERVICE
Service to All Make
'Texaco Products
Gerald's D • tsun
Segorth 52 -1010
o 0 P
L
Seaforth
APPLIANCES
APPLIANCE
and
Refrigeration
REPAIR SERVICE
Jim Broadfoot
482-7032
FUNERAL HOME
Whitney-Ribey
Funeral Home
DECORATING -•
Graves
.Wallpoper
paint
Featuring MOOW....,
Canadian & Imported
Wall Coverings
527-0550 Seaforth
•
•
•
•
•
•
•
SEWING
"-Sewing Machine S e rvTce'N
Depot
Service to all makes.*
Free estimates
90.day warranty
Experienced since 1952
Sew and. Save Centre Ltd.
149 Downie St.
2 doors south of Hudsons]
Stratford, 271-9660
..`ai'Bed Mondays
•
•
•
•
. •
, • •
•
•
•
•
•
•
Be careful handling
the family's food
ROSS W. RI BEY,
DIRECTOR
87 Goderich St., Seaforth
•
r- APPLIANCES
• • • •
•
•
•
•
•
•
•
•
•
•
•
• •
•
•
•
•
•
••
I
• •
Appliance &
Refrigeration
Se vice
PIANO
Piano Tuning The handling of foods before
they.arc eaten is very important if
you -Want to ensure' that they are
safe to serve, to family and
friends, stress the food specialists
at the Ontario Food. Council,
Ministry of Agriculture and Food
Consider how you normally
plepare the•family-'s .meals ,and
see if you're- safety Wisc.'
do you wash your hands with
soap and water before you begin
to work?
'Do. you make :sure any hand
cuts, burns, or 'sere which carry
food-contaminating bacteria arc
covered with a waterproof
bandage?
Do you. keep your hands away
from yortt nose, mouth and hair
while working with .food? It' you
must blow your nose, do' you
re-wash your hands? •
• do you use clean utensils and a
scrubbed work area or counter
space?
Do you scrub the cutting
board that you have used to cut
raw meat before you use it to en t"
your vegetables or salad ingre-
dients?
'Do you thoroughly scrub the
cutting board and utensils used
for cutting raw meat or poultry
with soap or detergent and water
before using them for cooked
foods? If you don't, bacteria from
the raw niea.t will contaminate the
cooked foods.
If yon tasle food that is cooking,
do you use a clean utensil each
time the food is tasted? If you
don't. germs from the mouth will
contamMate the utensil and then
the food.
Doi you make sure that the food
you are preparing does not ,Sit at
room temperature for longer than
two' I,ours? Temperatures
between 4 °C (4d F) and 60°C-
(140"F) are ideal for .bacteria
growth,
If yini answered yes to all of
these questions--good for you!
However, it you an sc red no to any
question, make sure you proceed
the safe way the next time you
pie pa re' food.
PHONE, 527-1390
CEMETERY
MONUMENTS
Sincere and
courteous service
and
Repairs
Bruce Pulsifer
527-0053
or after six phone
482-9618
(
r- DECORATING
Expert Interior &
Exterior.. -
Decorators
-Kern-Paints
VVallcoverings
'Armstrong Carpets.
Window Shades
Autorized fact;;iwar,ranty
Service and repairs to
GE , FRIGIDAIRE .
& INGLIS
APPLIANCES
Service and repairs to all
makes
•
•
•
• •
S .
•.
• . PLUMBING
Bill's Plumbing
& Heating
Sea forth
Complete Sewer Hook-Up
Backhoe & Trucking •
FOR TREE • •
• 'ESTIMA•TES
CALL 527-0203 • I
• • •
(-T.V. STERE0-•
•
oarit •
•
•
•
•
, •
•
•
•
HILDEBRAND
PAINT AND PAPER Don' Horne
• Maintenance
527-0.636
• • Seaforth
:
• CLASSIFIED
Phone 527-1880
15 Main St., Seaforth
INSURANCE —Th
IS _YOUR
INSURANCE
UP TO
DATE?
See us about your
General Life investment
requirements
f•-CAR CARE
'Complete Line
• ZENITH
TEL
.AND
STEREO
• SALES
SERVICE
•
• Somebody
• Wants What
• •
• Yob Don't Need! • •
SELL•
• Through • •
• Huron • •
• Expositor • •
• Classified • •
• Want Ads J
(-FARM SUPPLIES -•N
- •
•
• CO'OP s•
• •
GORD'S
GULF
• • • • Seaforth
Electronics
17 Sparling St.,
527-1150
• ouoyN --•• • •
•
Seaforth
Insuizance
Agency
527-1610
• •
Litensed "Mechanic
Service to all
makes of cars
Detroit Diesels'
5274)333
•
•
•
•
•
•
e
• WIRING
1 INDUSTRIAL
RESIDENTIAL
FARM
and
WIRING
GULBRANSEN
GALANT)
WURLITZER
Best in Organs and Plano*
FREE Organ Lessons
Low-Cost Rental Plan
All this and more at
PULSIFER
MUSIC
•
• •
•
•
•
•
•
i-OPTOMETRIST ---\
JOHN E.
LONGSTAFF
Seaforth Office
527-1240
Tues.,Thurs.,Fri.,
9:00 - 5i30
Wed., Sat., 9:00 - 12:00
•
•
(---CAR CARE
4- Complete Line_:._
'<SUNOCO>
CAR CARE PRODUCTS
Now Doing Lubes and
Tire Repair. ° •
•Archie's Sunoco
527-0881
Seaforth
• 1 7
ARY DILL
348-8383 OR
• • • •
• • • • • • •
•
CALL
G
SEAFORTH 527-0053
ClOked Wednesdays
..
••
•.
O
OO
OO
'•
Feed Seed, Fertilizer
Farm Supplies, Petroleum
Supplies Heating Oils.
L
347-243i
Collect Call accepted at
348-8383 only
MITCHELL
Clinton 482-7010
Monday 9:00 - 5:30
BY APPOIIVTMENt
•
• Seaforth -Co-op
527-0770
I
• • • • • ▪ EL ECTRICAL
• • ,
•
•
•
•
•
•
•
•
•
•
•
411
•
•
•
•
•
•
•
•
•
•
•
•
• MONUMENTS--1
Cemetery
Monuments
• • • • • Boost
Your Income!
BUY
THIS SPACE
TODAY
Call 527-0240
Geo. A. Sills
& Sons
• • • • • • ELECTRICAL -
Fred Lawrence
Electrical
Contractor ,
• • • •
• • • • •
•
Insc'riptions Markers
Showroom Display
WHITNEY-RIBEY
FUNERAL HOME
87 Goderich St., West
Agent for ,
Wingliam MemOrials
Seaforth 527.1390
HARDWARE
. MERCHANTS • • •
•
HOME FARM &
COMMERCIAL WIRING
Rhone Auburn 526-7505
Mitchell 348-8684
PLUMBING -'HEATING
& ELECTRICAL EXPERTS
Phone: 527-1620
4u y
•
•
•
• •
•
• • Seaforth •
• •
o 11•••••••••••••••••••••11060 •4 •••••••••••••••••••••••••••6•66•••• •••••••••••••••••••••••••••••••••••••••
ti