Clinton News-Record, 1969-03-27, Page 15Bey to making soup
long, slow cooking
Long, slow cooking is the key to success iii making soup, Soup
uld be simmered, not boiled, say horde economists at Macdonald
itute, University of Guelph,
Soups are of two main types: cream soups made without meat
t cream soup made with either thick or cleared meat stock-
Tn
k, and soupsp is a filling soup, good for lunch or supper, but
suitable for dinner, It's made with vegetable stock, vegetable
p, a cream sauce, and seasoning, and must be served piping hot in
ted bowls or tureens. /
The following recipe makes a delicious soup for a cold day,
ed with a sandwich, and a few relishes such as celery sticks or
trot curls, it makes the perfect luncheon.
CREAM OF POTATO SOUP
Make 3 cups white sauce, with 3 tablespoons fat, 3
blespoons flour, and 3 cups milk.
Have ready 2 cups vegetable stock, and 1 cup mashed potato.
Seasonings: 1/2 teaspoon salt, pepper, finely chopped onion,
d celery salt.
Combine the stock and mashed potato; add to the sauce in top
a doubleboiler, and heat. Taste and season. Serve in hot bowls.
arnish with parsley or green pepper rings. Serves six.
parrots for flavor;
carrots for health
The method of cooking vegetables depends on the colour and
avour of the vegetable. Ontario -grown carrots, now in plentiful
,apply, are a mild -flavoured vegetable, and require only a small
'naunt of boiling water. Cover for the entire cooking period.
.emember that vegetables are cooked when they are `tender -crisp'.
Vegetables are like people in one respect: their appearance is
nhanced when they are `dressed up'. This recipe for oregano butter,
uggested: by Food Specialists at Macdonald Institute, University of
=uelph, .is a simple way to finish cooked carrots. Spoon two
Teaspoons of the butter over each piping hot serving.
OREGANO BUTTER FOR CARROTS
In a saucepan melt '/2 cup butter, add 1 teaspoon leaf oregano,
/4 teaspoon salt, and 1/8 teaspoon pepper. Let stand a few minutes
for the flavour to develop. This is enough for 12 servings.
Try tasty salmon for
economical fish dishes
This new way of preparing
Almon steaks adds a' gentle
:ouch of rosemary to the subtle
flavour of this king of fishes.
HERB BROILED SALMON
STEAKS
1 or 6 salmon steaks cut 1"
thick or about 6-8 oz. each
1 teaspoon rosemary
3 tablespoons vinegar
4 tafilespoAns cookingkoii
Salt and pepper
Add rosemary and vinegar to
he' salad oil; shake.well, and let
tand at room temperature for
n hour or longer; strain
prinkle both sides of the
lmon steaks with • salt and
epper. Dip in oil mixture, and
lace on a preheated,
well -greased broiler pan.,Place in
oven about 3 inches from heat:
Broil 6 to 8 minutes or until
slightly brown. Baste with oil,
and turn steaks carefully. Brush
other side with oil and broil 6 to
8 minutes more or until fish
flakes easily when tested with a
fork. Garnish with parsley and
lemon wedges. Makes four to six
servings.
* * *
CREAMY VEGETABLE -
SALMON CASSEROLE
Here's an
din ner- in -a -dish.
easy
2 cans (73/a oz. each) or 1 can
(151/2 oz.) B.C. Salmon
2 pkgs. (10 oz. each) frozen
mixed vegetables with onion
sauce
3/4 cup grated cheddar cheese
1/2 teaspoon dry mustard
2 cups ready -cooked rice
2 chicken bouillon cube's
Drain salmon, remove skin
and bones and flake. Cook
vegetables according to package
directions. Add cheese and
mustard and blend. Cook rice
according to package directions,
using the chicken bouillon cubes
in the boiling water. Place rice in
,buttered 11/2 -quart casserole
`dish. Place flaked salmon on top.
Pour vegetables over all. Bake at
400 degrees F. for 20 - 30
minutes. Makes 6 servings.
BUFFET SALMON
Easy, very good casserole for
buffet entertaining.
3 cans (73/4 oz. each) B.C.
Salmon
2 pkgs. spaghetti sauce mix
2 cans (8 oz. each) tomato sauce
1 can water
1 teaspoon seasoned salt
1 pkg. (12 oz.) egg noodles
2 cups grated cheddar cheese
Green pepper rings
Blend spaghetti sauce mix,
tomato sauce, water and
seasoned salt in a saucepan.
Bring to a boil; reduce heat;
cover and simmer for 20
minutes. Meanwhile, cook
noodles in boiling, salted water
until tender.' Rinse and drain.
,Combine sauce, noodles, flaked
almon including juice, and 1
cup of the grated cheese. Turn
into buttered 3 -quart casserole
dish. Sprinklewith remaining
cheese. Bake at 350 degrees? F.
for approximately 30 minutes.
Garnish with green pepper rings.
Makes 8 - 10 servings,
Honey makes the ;
difference,
HONEY APPLE- GINGEf1BREAp
Sauce
1/z cup sugar
1./S teaspoon salt
1/4 cup boiling water
2 tablespoons butter
3 culls peeled and sliced apples
Mix sugar, salt, boiling water and butter. Stir until sugar
dissolves. .Arrange apples in bottoln of a greased 8 -inch square oven
glassware pan and pour syrup over them. Cool.
atter
'A cup butter
'/a cup sugar
1 egg
'/z cup molasses
11/4 cups sifted all-purpose flour
% teaspoon baking soda
teaspoon 'salt
% teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/3 cup hot water
Cream butter and sugar, Beat 4n egg and molasses. Add sifted
dry ingredients and hot water, alternately, a third at a time. Beat
until smooth after each addition. Pour over the apples and bake at
325 degrees F, 25 to 30 minutes. Serve warm with honey. 6 servings.
For more information on honey and recipes using it, write for
the new publication "Honey," available from the Information
Division, Canada Department of Agriculture, Ottawa. .
College classes
study real farm
BY G. S. HOOPER
Livestock D ivision
Centralia College of
Agricultural Technology
Senior students in the
two-year diploma course at
Centralia College of Agricultural
Technology have the
opportunity of examining . the
problems of real farm business.
The project, nearing the end of
its first year of operation,
involves six farms in the area,
ranging in size from 100 to 400
acres and involving dairy, beef,
swine, and poultry production,
along with corn, cereals, forage,
and canning crops production.
Students working in small
groups examine all aspects of the
farm and have access to all
business records. Farm" rel brd•
books are being completed for
each farm, and in the final
analysis the student must project
the course the farm would take
under his management to
increase net farm income within
the resources available to the
practicing farmer.
Although the four main
divisions of the college —
agronomy, engineering,
livestock, and business
management — all provide
courses which must be
completed successfully by the
senior student, no student will
graduate without completing to
the satisfaction of the college a
detailed farm business analysis
project. The farmers involved are
responsible along with the
college staff for an assessment of
the students' effort and
achievement on the project, and
the college is indeed' grateful to
these farmers for their excellent
co-operation. •
We are optimistic that this
exercise will help our students
make the right decisions titi'hen
they return to their own farms.
YOU CAN'T AFFORD NOT TO
Are you financially able to stand a total crop loss this year? If not, you need
crop insurance. This time it could be your crops that fail -- the result of bad
weather, insects or disease. Don't take the risk protect your investment,
and your farm future, with low-cost crop insurance from The Crop Insurance
Commission of Ontario.
Findout how front your local agent ask ybur local Agricultural Office for
his name. Or complete and mail this Coupon today.
rr................ '....1 ....r< ...I■ .
THE CROP INSURI>,NCE COMMISSION Or ONTARIO
"'' i t Parliament Buildings, Toronto, Ontario
Please send me complete information on the latest crop insurance program.
NAME Wv,W.
ADDRESS Y,Y.,
Lai.
r. l,,..Y, Y -i. if I.WY'..'.iYi......... W...r.Y... r-.. Y......r.
�Yr..rr.irr•.... it.i-.W".r Y......,r YY. Willie Y.
41Y.44444'4W,Y44.Y.Y.YV,Yii4&Yt.I YYi'W,Y...,ii'.YYW..iY*!WY. r+....
lima limo. now mom minim. Nina isms
11ow good is the food
from your freezer?
BYPORA W. B4JRICE
home EconomicsBranch
Ontario Dept. of Agriculture
low .do you enjoy the foods
which you take out of the
freezer or the freezing section of
your refrigerator? Po you think
they .compare favorably with
fresh things? If you are not
happy about the flavor and
texture of food from your
freezer, give some thought to the
type of food you have been
freezing and your methods,
Properly used, the freezer can
certainly save time and effort in
preparation and shopping.
Only top quality food should
be frozen. Most foods will freeze
but they won't improve with
freezing; in fact, they will
deteriorate if not held at a
constant temperature of zero
degrees, or if they are
improperly wrapped or kept too
long.
Preparation of food for
freezer storage should be done
with special care. Follow
instructions from a good book
on freezing. Wrap in individual
or family -size portions.
Wrapping is important. Packages
should be airtight — be sure the
air is completely excluded
before sealing.
For irregularly-shaped
packages, heavy duty foil or
plastic bags may be the best type
'of wrap, since it is easy to press
them to irregular shapes. Any
parts, such as bones which might
break the wrapper, ,should be
padded with several large layers
of the wrap.
For good results in freezing,
watch your storage time.
Consult a good reference to find.
maximum storage periods for
each type of food. Good labeling
of packages will enable you to
use food while it is in top
condition as well as _locate what
you want with a minimum of
effort. All contents of your
freezer or freezing compartment
should be labelled with name of
food, date frozen, maximum
storage time, and number of
servings.
BERG Y
Sales - Service
installation
FREE ESTIMATES
Barn Cleaners
Bunk Feeders
Stabling
Donald- G. Ives
R,R. 2, BLYTH
Phone Brussels 443w4
4-14
1
Ptinitori News-Recp0, Thur day, ,March 27, 1969 3A
Prepaid
at Cost
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MEDICAL
SERVJCES
Phone, 482-9751 tfp
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235-0363
SERVICE
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HARDI-GREEN
PASTURE MiXES
NE%N AND IMPROVED VARIETIES OF
CLOVER —TIMOTHY -- GRASSc .„ b
Bakery Features!
PUMPKIN PIE
Full
8 Inch
Pie
Reg. Price 59c — SAVE 1Oc
JANE PARKER DELICIOUS
OT + BUNS :11
(PKG OF 6 350)
CANADA'S FINEST QUALITY RED BRAND STEER BEEF
CROSS RIB ROAST
BLADE STEAK
GROUND CHUCK
SHORT RIB. ROAST
BLADE ROAST E/ ED
NO
FAT
ADDED
EXCELLENT
FOR BRAISING
FRESHLY
MINCED
1 Ib
ib. 59a
MAPLE LEAF, VACUUM PACK MAPLE LEAF
WIENERS ALL BEEF 16 .5951 BOLOGNA BY THE PIECE Ib. 35 ft
BURNS SCHNEIDER'S PURE PORK
WEINERS 21b. 99)i SAUSAGE COUNTRY STYLE ib 69¢
SUPER -RIGHT, SMOKED,ALLGOOD, SMOKED, SLICED, RINOLESS
BACK BCON '/-ibPk999? SIDE BACON l.lbpkg69?
Grocery Values!
JAVEX BLEACH
Detergent (15¢ Off Deal)
CHEER POWDERED
. FEATURE PRICE!
64 O2. 45r
giant size box 8 9 (C
Gerber, Strained (Except Meat) FEATURE PRICE!
BABY FOODS 8 4'14-fi.oz tins 99
Alfen'a Vitaminixed Reg. Price 45c —+- SAVE 15c
APPLE JUICE 248•0•o4tins75?
Duncan Hines (13 Varieties) Reg. rice each 49c SAVE 90
CAKE MIXES . 214-0zPkgs R9si
Kr•aft, Smooth or Crunchy Reg, Price 63c SAVE 8c
PEANUT BUTTER18 oz jar 5 5
AttP Brand Reg. Price $1.29 -x- SAVE 10c
INSTANT COFFEE 10 -oz iar1 i19
ASSORTED
EASTER CANDY
Fresh Produce!
New Brunswick, White Table Stock, No. 1 Grade
0 TAT 0 E S
50-L1 BAG s 19
Mexko, Vine Ripened, Firm, Red, Urge Size, 1o, 1 Grade
M AT 0 E S
2.1.11 TRAY � � J`
All prices shower lir this ad guaranteed through Saturday, March 29th, 1969