HomeMy WebLinkAboutClinton News-Record, 1971-01-07, Page 12Here's a tasty gem which will add variety to your cookie tray when gueits are expected. Apples,
raisins and imported Holland Edam cheese combine in this delightful — and nutritious — recipe,
They are also welcome as a dessert, or anytime treat with milk or coffee.
Pork liver in loaf or sauce
DUTCH DIAMONDS
Ve cup butter
2 cups shredded. imported
Holland Edam cheese
11/2 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
Cream together butter and
cheese. Sift dry ingredients and
rub into the creamed mixture,
Press half into a greased 8 inch x
8 inch cake pan, Top with
apple-raisin filling. Crumble
remaining cheese mixture on top
and hake in 350 degree oven for
30 minutes. Cut in diamonds.
Serve warm or cold. Makes 4 to
5. dozen.
FILLING
4 apples, peeled
1/2 cup raisins
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup sugar
1 cup water
Cut apples into wedges.
Simmer with remaining
ingredients until raisins are
plump and sauce thickens, about
12 minutes. Yield about 1 cup
filling.
ill YOUR roir# wee,
Val II iviveRem &80./,
BUDGET MINDED?
BEEF & PORK
SAUSAGE
BULK STORE PACK
BURNS, eV/Mr PICKLED
COTTAGE ROLL
VACUUM PACK HALVES
11.65?
Stock up and Save!
YOUR DOLLAR WILL
BUY MORE THIS WEEK
AT A&P!
Pantry Shelf, R.eon
Id " 4 I ea tin APPLE
Chil;i1EACHES14.(1.91 tin
ff 2
ti n
iWiNT ,SOUPmiis
BISCUITS
BEANS with Tomato Sauce Hyatt B,und
TOMATO PASTE Hunt.
GEISHA TUNA Light Chunk
5 1940x tint $1.00
3 13-11.az tins $1.00
3 6Woz tint $1.00
A&P FANCY
APPLESAUCE
A&P CREAM
STYLE CORN
.00
.00
19-ft-ox
tilts
lute' 24't2 pies 89?
Valley Farm,
Frozen 5-11e pkg 691
A & P
ROLLED OATS 311349 4
RAISIN OR PIE Jane Park
LEMON
er,
Daily Dated
FRENCH FRIES
GROUND CHUCK::mluiir:!!0-8i3 t73?
LAMB CHOPS
PORK HOCKS
Lnin Chdps RIB lb
lenported, Frozen 6
Supee•Riglit
lb 2. 8 i
8?
WIENERS Surhs 146 vacuutil Ptg 541
BOLOGNA Any Weight tut
Maple Leaf, Viskin9
Brand, Smoked, ted
s„ g lb 38? By the Piece
SIDE BACON 1-lb Vacuum Pack 62 A et,fos Own euptr-Ri ht
Here's Real Value!
DELSEY
TOILET
TISSUE
Ontario Grown, Bradford Marsh, No. 1 Grade
WHITE AND COLOURS
26, PKG
OF 2
ROLLS
WNW
DeiSey
WW1
5-lb
Cella bag
CARROTS
WHITE AND COLOURS
we
care
If unable to
purchase any
advertised item,
please request a
RAIN
CHECK
All prices in this
ad guaranteed
effective through
Saturday,
January 9, 1971.
QUARTER PORK LOIN cut into
PORK CHOPS
9 to 11
chops
in a.
pkg
or
by the
I piece
No Ventre Slices Removed
lb
PORK ROASTS
Shankless Lean
SHOULDER BUTT ROAST
w 3 8 /6 1b 48 #
PEANUT BUTTER smoothK:r ftrunchy' 18-az jar 57fe
TIDE XK Powder Detergent
(8c Off Deal) Icing size 5-lb box $1.48
Cutinarp arto Carrot'
Montreal chef recommends bouillon
A most unusual, simple-to-do,
and delicious recipe for a beef
bouillon crusty soup bowl has
just been created by Christian
Hitz, executive chef at Le
Chateau Champlain in Montreal.
This new recipe should be of
particular interest to most
Canadian families because of the
present popularity of soup in the
average home.
In Ontario it has long been
recognized that a hearty soup,
coupled with an appetizing
sandwich, is a good thing to
serve as your family sits down
for luncheon or supper.
In Quebec, where 85 percent
of the population enjoy it at
least twice a week, the growing
popularity of soup is even more
noticeable. A research study
conducted for a group of French
Canadian daily newspapers not
long ago showed that two out of
every five families in Montreal
are daily soup eaters. Outside
Montreal, soup is now enjoyed
by one out of every two Quebec
families.
The recipe for a beef bouillon
crusty soup bowl, suggested by
Chef Hitz, will be especially
welcomed by housewives who
like to try a new and different
taste treat. In its preparation, it
is recommended that you use
individual soup bowls that will
withstand an oven temperature
of 425 degrees.
INGR EDIENTS
4 cups boiling water
4 sachets Bovril beef bouillon
powder
4 dough 'covers made of not too
flaky pie dough or semi-puff
paste
4 egg yolks well separated
1 whole egg well beaten
METHOD
Dissolve the four sachets of
Bovril beef bouillon powder in
the four cups of boiling water.
Pour into four individual soup
bowls that are capable of
withstanding oven heat.
The next step is to carefully
place ofie egg yolk in each soup
bowl. The edge of each bowl
should then be brushed with
some of the whole egg that has
been well beaten. Place a dough
cover over each bowl and press
firmly all around. Use the
remainder of the well beaten
crusty sow) howl
whole egg to brush on each
cover. '
Place your soup bowls on a
cookie sheet and bake in the
oven at 425 degrees for 8-10
minutes, or until the dough
covers are golden brawn, After
removing from oven, break a
hole in the dough a little bigger
than a soup spoon and serve
immediately.
THE
SEPARATE
SHOPPE
Main Corner, Clinton
JANUARY
CLEARANCE
SALE
BLOUSES — SKIRTS
PANTS — TOPS
ACC ESSO R I ES
Open 2-6 Closed Wed.
Put your
money
where you
get your
mortgage
Most of the money invested in
our high interest paying
Guaranteed Investment
Certificates has a priority in
mortgage loans we make in the
same area.
Your investment in Victoria an
Grey Certificates, not only het
you, it helps your community t
grow and prosper.
vicirom
VG GR
WE HAVE USED
SKI DOOS FOR SALE
BAYFIELD
SPORTS
Snowmobile Zaies Si Service
Hwy 21 at the Marina
Ontario
NOW
RENTING
1910 and 71's
HOURLY ,OR DAILY
Also Available
on Rentah
SKI-epoSes AND
SKI DbO TRAILERS
If you're looking for a
nutritional "bonanza" stop at
the meat counter and pick up
some pork liver. One pound will
serve three or four. Pork liver
usually costs less per pound than
other types. It has a more
pronounced flavor than other
livers but is good cooked with
vegetables such as onions,
tomatoes and herbs.
Canadians do not eat enough
of, the so caned Vvariety meats"
kidneY, heart and
tongue. These meats are
excellent sources of protein, iron
and vitamins A and B. Organ
meats are highly perishable and
should be used a day or two
after purchase. They are also
delicate meats and to keep them
tender they should be cooked
carefully at moderate
temperatures.
Liver, especially, will become
dry and toughened by high
temperatures or prolonged
cooking. If liver is not popular at
your house the home economists
at Canada Agriculture invite you
to put either of these dishes on
your table, Both are well
seasoned and attractive in
appearance.
The "Pork Liver and
Vegetable Saute" takes a very
short time to prepare. The "Pork
Liver Loaf" combines liver with
minced pork and is served with a
quickly made tomato sauce.
Slci-D00
RENTALS
4A Clinton News-Record, Thursday, Jenuary. 7, 1971
Apples and cheese make a good dessert.
Combine first 4 ingredients.
Coat liver with seasoned flour.
Saute onions in oil 1 minute.
Remove from pan. Saute liver 2
to 3 minutes each side and
remove from pan. Saute onions
and remaining ingredients except
tomatoes for 1 to 2 minutes.
Add tomatoes and heat. Pour
vegetables over liver. 6 servings.
PORK LIVER LOAF
1 pound pork liver
1-pound minced pork
1/2 cup rolled oats
1/2 cup chopped onion
1/3 cup grated carrot
11/2 teaspoons salt
'1/8 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon rosemary
Brussels sprouts
When buying Brussels sprouts,
choose firm compact heads with
bright green color. Withered or
yellow leaves indicate poor
quality. The sprouts should be
stored in a refrigerator crisper
until they are used.
Allow 1 quart of 11/4 pounds
for each six servings. To prepare
fresh sprouts, trim and make
two crosswise cuts in the stem
end. Wash thoroughly in cold
salted water And drain. Cook,
uncovered, in boiling salted
water until just tender (about 15
TRUST COMPANY SINCE 18
Lealand Hill, Manager
'Elgin and Kingston Streets,
Goderich .5.24-7384
PORK LIVER AND
VEGETABLE SAUTE
'A cup flour
Ile teaspoon salt
Dash pepper
1/4 teaspoon paprika
11/2 pounds pork liver, Ve-inch '
slices
2 onions, sliced
1/4 cup oil
118 cup chopped green peppers
11/c teaspoons vinegar
14 teaspoon tarragon
1/g teaspoon salt
Dash pepper
3 peeled tomatoes, seeded and
diced
2 teaspoons Worcestershire sauce
2 beaten eggs
3/4 cup tomato juice
Scald liver in boiling water 5
minutes. Drain and grind in meat
grinder. Add remaining
ingredients. Turn into 9 x 5 x
3-inch loaf pan. Bake 11/4 hours
at 350 degrees F. Serve with
Quick Tomato Sauce. 6 servings.
QUICK TOMATO SAUCE
e. 1 10,ounce can tomato sauce
1/2 teaspoon Worcestershire sauce
Dash salt
Dash pepper
3/4 teaspoon sugar
1/8 teaspoon rosemary
Combine ingredients and
heat. Makes about 1 cup.
are favorites
to 20 minutes).
Brussels sprouts are delicious
served with butter alone but for
the Christmas menu home
economists at the Ontario
Department of Agriculture and
Food suggest these variations:
hot, drained sprouts tossed with
French or Italian dressing, or
crisp crumbled bacon and
sauteed mushrooms, or buttered
crumbs; or topped with melted
blue cheese and butter, or a
Cheddar cheese sauce.
DROP OUT -
TUNE IN
The new Drop Out—Tune In Centre invites ail
teenagers to come to their first big event
SATURDAY,
JANUARY 9th
Come and See
'LOOK WHOSE LIVING
NEXT DOOR"
Exciting controversial film on the new
morality in beautiful colour plus in person
DAVE BOYER
thrilling vocalist featured on the Flex
Humbard New Year's Eve Special. Hear hint
sing — hear his Story
at
Central Secondary School,
LONDON
Bus leaving at 6:30 p.m. sharp
For reservations phone 482-9192 before 7:30
p.ni. 'Friday, January 8,19'71