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HomeMy WebLinkAboutClinton News-Record, 1969-07-24, Page 6(I FILL UP PLEASE FRIENDS PONT DELAY-A TRIP BY us CAN SAVE nee PAY area Future Lodge marchers constituted the only contingent of youngsters in the Orange parade in Blyth July 12. The Clinton Legion Pipe Band, marching for the Varna Orange Lodge, took honors as best band. —Staff Photo. Harry Williams 402-6633 CLINTON Distributor for all Shell Oil Products SHELL CHEMICALS HURON Prepaid Medical Insurance at Cost the Co-op Way HURON CO-OPERATIVE MEDICAL SERVICES 82 Albert St.. Clinton Phone 482-9751 tfn 9 to 11 Chops to Package PORK LOIN lb Quarters Frozen, Excellent for Barbeque Ib SIDE spARE RIBS eieektVedeXeeeolo:AettelieeeMtrii, A&P's LOW-PRICE POLICY OFFERS YOU IC SAVING ON YOUR full 8" 55 24-oz size Reg. Price 59c SAVE sic A&P Choice Quality, Wax or Reg. Price 2 tins 39c — SAVE 9c pkg of Spaghetti & Meat Balls, Chili Con Carne, Beef Stew, Chicken Stew, Wieners & Beans URNS STEWS ;Delsey OILET TISSUE REEN BEANS 5 1941-oz tins A&P Fancy Quality; Whole Reg. Price 2 tins 45c — SAVE 14c 1241-oz tins West St., Go derich R 8-fl-oz tins rolls TIDE DETERGENT 25c OFF DEAL KING $ SIZE BOX Reg. Price 35c — SAVE 6c FEATURE PRICE! "Super-Right" Quality Meats! JANE PARKER CHERRY PI E Maple Leaf, By the Piece BEEF BOLOGNA SX brand, Mock CHICKEN LOAF Schneider S AUSAGE 51 Z ZILNEIR S SLICED Super-Right Quality PORK LIVER lb 39? Fresh Produce Buys! California, Salmon Flesh, No ,1 Grade Extra Large Size, No. 27's Cantaloupe 3 for 89, Ontario Grown, Sweet Yellow, No. 1 Grade CORN COBS 55 All prices shown in this ad guaranteed through Saturday, July 26th, 1969, ,.4g4 PKG 79? 1-LB PKG 75,1 1-LB Potato. salad with crunch Potato-salad time is nearly with us again. Hard-cooked eggs and a few crunchy, cOlorftil vegetables, like carrots or celery and mayonnaiSe added to the diced cooked potatoes will make a tasty potato salad that's just right for a warm-day lunch or dinner. Make the -salad at leaSt one hour before serving to allow the flavors to blend, say home economists at Macdonald Iinstitute, University of Guelph. CRUNCHY. POTATO SALAD 3 cups cooked diced potatoes 3 hard-cooked eggs 1/3 cup chopped celery 1 small onion, chopped 14 cup grated raw carrot 1 tsp celery seed 1/2 cup mayonnaise as required salt, pepper to taste Combine all ingredients and toss lightly. Allow to stand one hour in refrigerator. Serve on crisp greens, This recipe makes 8 to 10 servings. A teaspoon of prepared mustard added to the mayonnnaise will add color and flavor to the salad. Food shorts Here are some useful facts about fruit juice products from the home • economists • at Macdonald Institute, University of Guelph. Juice — products labeled juice are a natural juice from the fruit, to which no water has been added. Food experts consider natural juices to be the most nutritious because they contain vitamins and minerals in their balance. Drink, punch, beverage, ade — these consist mainly of water with varying amounts of fruit juice, flavorings, sweeteners, and usually Vitamin C added. • Nectar — a fruit pulp to which water and some juice has been added. Drink, powder, ' crystals — powder or crystals containing fruit flavoring and other processing ingredients to which water is added. COOKIE DESIGN To impress a design on rolled or sliced cookies: dip the rim of a glass in sugar and make several part-of-a-circle rows across the cookie top. The sugar preyents cookie dough from sticking to the glass rim and also adds a crispness to the cookies when baked. Avoid food 'poisoning Bacterial food poisoning strikes silently, often causing no change in the taste, odor or texture of foods. Yet with a few simple precautions,Jood experts at Macdonald Institute, University of • Guelph, say this hidden enemy can be avoided.. Bacteria that cause food poisoning thrive at temperatures above 45 degrees F., which is higher than your refrigerator temperature. Hence, the best control is quick and efficient refrigeration of all food. On picnics or outings, food should be kept ice cold and covered until ready to use. Foods especially susceptible are cured ham, dairy products, custard and cream-filled bakery products, mayonnaise salads, bread stuffing and poultry. COTTAGE ROLL NEW POTATO SALAD FRESH GREEN BEANS CHERRY TORTE. Fresh. Ontario green and yellow wa4 beans are now on the market in increasing supply, advises the Food Council, Ontario Department of Agriculture and Food, At purchase, fresh beans should be tender and crisp with clean pods free from blemishes. To preserve the fresh flavor, buy beans in quantities that can be used immediately (one pound gives 3 or 4 servings). From July 18 to end of the month, Ontario sour cherries will be in season. As with sweet cherries, plump well-colored fruit free from blemishes is the best buy. Sweet Ontario cherries and chicken are the centre of attraction in this salad recipe from the Food Department, Macdonald Institute, University of Guelph. Cherry Chicken Salad 2 cups fresh cherries 2 cups cubed cooked chicken 1/2 cup diced celery 1/2 cup pineapple tidbits 1/4 cup sliced almonds salad greens CHERRY TORTE RECIPE 11/2 cups graham wafer crumb 1/4 cup white sugar 1/i cup melted butter Combine and pat into 0-inch-square pan, 8 oz. philadelphia cream cheese (soft) 2 eggs 1/2 cup white segar Combine and beat well. Spread over crumb Mixture. Bake at 325 deg until well set and light brown at edge, about 35 to 40 minutes. cool. Make sauce of pitted sour cherries, water and sugar to taste, slightly thickened with cornstarch. (When the fresh cherry season is over, use cherry pie filling,) Spread over the cheese layer. Top with whipped cream. Pit and halve cherries. Mix celery, chicken, pineapple and almonds. Add half of the cherries and toss lightly, with enough dressing to coat lightly. Place in salad bowl lined with greens. Garnish top of salad with remaining cherries. Serves six. Dressing Combine 1 cup mayonnaise, 1/2 cup sour cream, VI teaspoon horseradish, 1/2 teaspoon salt. Chill well to blend flavors. Makes 11/2 cups dressing. Radishes in bloom Hero is 0 bouquet of ideas for your,radish flower garden, Home economists at Macdonald Institute, University of 01100, suggest these for a tangy and celerful Roses: Remove root ends. Cut thin strips of peel from the top demo, almost through the stem. Two rows may be cut — one from the middle down, the other from the top to the middle. Accordions; Cut long, thin radishes crosswise in paper-thin slices three-quarters through radishes. Tulips: Slice off root end of ball-shaped radish. Make deep `V' notches around the cut edge. Daisy; Cut off one-quarter of radish at root end. Make 5 to 8 deep, parallel slices one way; then repeat, cutting across. Domino: Cut deep 'X' at root end; cut thin centre of peel off each quarter. Chili in ice water after cutting. SNAP TO IT Ontario snap beans are readily available on market shelves. Look for crisp, firm beans with lots of snap. Home economists at Macdonald Institute, University of Guelph, say to avoid beans with large pods, since this is a sign of overmaturity and the beans may be tough and stringy. Plan On 3 to 4 servings from a pound. Ready your freezer Ready your freezer for the summer harvest of fresh fruits and vegetables. Home economists at Macdonald Institute, University of Guelph, advise taking an inventory of what is left in the freezer and using those foods stored for the longest time. To defrost the freezer, follow the manufacturer's directions. Remove any stored foods and wrap them securely with newspaper. Take out baskets and for summer harvest other trays, wash and dry thoroughly. Wash the interior with a solution of baking soda and water. Dry completely before returning baskets and turning on the power. Replace frozen foods when the interior temperature is 0 degrees F. SWEET NIBBLERS A goodie for sweet tooth nibblers: drain canned apple slices sprinkle with sugar insert toothpick in each slice freeze. Clinton News-Record, Thursd4y, July 24, 1969 Menu of t e week CHERRIES AND CHICKEN Undercook vegetables Food specialists at Macdonald Institute, University of Guelph, say that vegetables will look brighter, taste better and retain more of their nutrients if they are slightly undercooked. The Key is to use a minimum of water and to cook only until tender-crisp. For cooking mild-flavored vegetables like green beans, carrots or peas use one-quarter inch boiling water in a heavy pan_ or one-half inch in a thin saucepan. Add vegetables to the boiling water and keep the lid on. For green vegetables, leave uncovered for the first few minutes. You must watch vegetables carefully to keep them from burning but the PORK: In keeping with normal seasonal price declines and with some increases in supplies, prices may be moderately lower. BEEF: Prices are expected to , remain firm. EGGS: Grade A Large egg prices are expected to advance, to relatively high levels. Supplies of small and medium sized eggs will be seasonally large. POULTRY MEAT: Broiler chicken supplies' will be results in flavor, color and texture are well worth the effort. For strong-flavored vegetables like cabbage, turnips or cauliflower, use sufficient water to cover them and cook without a lid. Cook canned and frozen vegetables as you do fresh ones, keeping in mind that these will need less cooking. Canned vegetables should be heated quickly; frozen vegetables should be cooked unthawed in a small quantity of water. Break up the unthawed mass for more even cooking. To serve, dress vegetables up with herbs, spices, lemon, butter or onioh. Pork price drop seen p,905„.„,price!s:: ,a,... be moderately lower next month according to the Canada Department of Agriculture's August food outlook. Beef prices are expected to remain firm while broiler chicken supplies will be adequate and prices steady. 4 detailed listing follows: • .,;:adeqnate.ap..4,vprice4, 40,0y; kices: of turkey are :expeOted to remain firm. FRUIT AND VEGETABLES: There will be good supplies generally; at seasonal prices. APPLES: Early varieties in good supply at seasonal prices. BLUEBERRIES: Larger crops than last year are expected with .high prices moderating seasonally. PEACHES: Canadian crop somewhat reduced, with prices fairly strong. APRICOTS: Supplies well below normal, with higher prices. VEGETABLES: Summer potatoes, green beans, beets, corn, field cucumbers and tomatoes in good supply, and with moderating prices. SEASONAL WORKERS REQUIRED TO PACK DELICIOUS AYLMER & DELMONTE VEGETABLES -MALE and FEMALE -STUDENT APPLICATIONS ACCEPTED -WORK AVAILABLE UNTIL NOV. 14 -DAY OR NIGHT SHIFT -TRANSPORTATION ARRANGED CONTACT USIMMEDIATELY ON OUR INCREASED WAGE RATES APPLY IN PERSON OR CALL PERSONNEL DEPARTMENT CANADIAN CANNERS LTD. 210 WELLINGTON ST., EXETER, ONT. 235.2445