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Home My WebLink AboutClinton 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