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Clinton News-Record, 1971-02-04, Page 5i s rk is in good supply during these winter months, so why not serve pork hocks, one of the most onomical cuts. Two pounds will serve three people. Simmered slowly in a well-seasoned liquid, hocks are tender, full of flavor and food value. Sauerkraut may be added at end of cooking and a delicious accompaniment. The home economists of Canada Agriculture state there is additional ormation on the buying and cooking of pork in the leaflet "Pork", publication 1428. Write for ur free copy to the Information Division, Canada Department of Agriculture, Ottawa. ork hocks make thrifty meal FIRE INSURASCIE, COMPANY SERVING CLINTON AND DISTRICT SINCE 1945 Gordon Grigg .Fuels PHONE 482-9411 Call Our Agent ROSS JEWITT FARM & KEATING PETROLEUM NEEDS CLINTON No Waiting on Cleanouts Pick Your Date Now! For your safety our delivery trucks carry fuel oil only FOR FREE BURNER SERVICE NIGHT OR DAY CALL 482-9411 Agents: James Keys, RR 1, Seaforth; V. J. Lane, RR 5, Seaforth; Wm. Leiper, Jr., Londesboro; Selwyn Baker, Brussels; Harold Squire, Clinton; George Coyne, Dublin; Donald G. Eaton, Seaforth, 1/4 cup cold water 2 tablespoons vinegar 1/4 teaspoon salt 1/2 teaspoon sugar 1/2 cup chopped celery 1/4 cup finely chopped green pepper Cover meat with water and add next 9 ingredients. Cover and simmer 2 to 21/2 hours. Remove meat and strain stock. Add water to make 3 cups stock. Soak gelatin in cold water. Add to stock and stir until dissolved. Chill until slightly thick and remove fat. Remove skin and fat from meat, and chop meat finely. Add remaining ingredients to meat. Combine meat mixture with stock and plice in a loaf pan or jelly mold. Chill. To serve, unmold and garnish with carrot curls, pimiento strips and parsley. 6 servings. PORK HOCKS WITH SAUERKRAUT 6 pork hocks (about 4 pounds) 4 cups hot water 1 cup chopped onion 2 teaspoons salt 11/2 teaspoons mixed pickling spice 1 28-ounce can sauerkraut, drained Cover pork hocks with water. Add onion and seasonings. Cover and simmer until tender (about 2 hours). Skim off fat and strain cooking liquid. Add 1 cup cooking liquid and sauerkraut to pork hocks and simmer 10 minutes. 6 servings. To pressure • cook: Follow above recipe using only 11/2 cups water. Cook hocks 30 to 35 minutes in pressure saucepan at 15 pounds pressure. Allow pressure saucepan to cool slowly. Appealing casserole for informal. entertaining 19-oz pkg Robin Hood, 5 Varieties CAKE MIXES Pantry Shelf 4 u barb lb '.111111111•101' PORK LOIN QUARTERS PORK CHOPS lb 9 to i I Chops in a pkg •No Centre Slices • Renioyed FRESH PORK ROASTS Shankless SHOULDER Ib 3 13? Lean BUTT ROAST ib ii Freshly Ground MINCED PORK lb 5 4? Sweet Pickled, Vacuum Packed, 21/2 to 315-lb average COTTAGE ROLLS 1b 58F( Frozen Pork Side SPARE RIBS lite Super-Right, Sliced, Rindless SIDE BACON Write this one dowel (ROCKET TOMATOES Texas Grown, Fresh Daily, Washed and Trimmed 1Q-oz •110 Spi nacbags WEST ST., GODERICH All prices in this ad guaranteed effective through Saturday, February 6, 1971. Jane Parker, Daily Dated RAISIN or LEMON PIE Jane Parker, Daily Dated, Sliced SANDWICH BREAD 4204:s9 9? Jane Parker BAR CAKE SPANISH 3 L:$1.00 PINEAPPLE 4 A81, 28oz. Tins Beans with Pork Heinz Spaghetti , Pan t ry Sh elfoz 4), Beans with Pork PIZG I-LB 25 12-0Z 1 .00 TIN PK Gz2ti 1-11) /4. vacuum pack FULL 8 INCH 24 OZ SIZE PIES 19oz,. instant Coffee Maxwell House 1 °:$13 )z` A&P APPLESAUCE 14 "°2160 190 " 210 Serving Hot Dogs? Schneider WIENERS "RED HOTS" 1-lb vacuum pack 28-1I-oz tin Walker's SALTINES CRACKERS Tulip Luncheon Meat Complete Coating Mix, S Varieties SHAKE 'IN BAKE Ontario Grown, No. 1 Grade, Hothouse 343.35433a fq**tC. `7. A&P MEAT JUST CAN'T BE BEAT • CHECK AND COMPARE QUALITY AND VALUE! " Fruit and vegetable growers urged to unite - Stewart rk continues to be a good for the shopper's meat r. Pork hocks should not be ooked. Although they air considerable bone they fairly meaty, rich in flavor economical. The meat has same food value as other of pork, namely, high ity protein, B vitamins and rtant minerals. rk hocks should be ered slowly for a long d in a well-seasoned liquid. or all of the stock is used in two recipes provided by the e economists of Canada culture. The flavor and food e of the mat are thus med. The "Jellied Pork f" uses all the stock. The y chopped meat, together celery and green pepper, is ended in the delicately oned jelly. The "Pork Hocks Sauerkraut" needs no oduction to Canadians of opean heritage. The crisp of the kraut seems to lend especially well to the pork ks. recent leaflet "Pork", lication 1428, provides her information on the ing, storing and cooking of various pork cuts. Write for r free copy to the rmation Division, Canada artment of Agriculture, wa. JELLIED PORK LOAF ounds pork hocks ups hot water medium onion, quartered cup chopped celery carrots, peeled and diced clove garlic, crushed tablespoon salt bay leaves peppercorns sprigs parsley fi teaspoon savory teaspoon gelatin Best way to cook pork OOKING A PORK ROAST Pork need only be cooked ntil well done—not overdone, y home economists with the ntario Department of Agriculture and Food. Recently completed studies have proved a juicier roast with superior flavor results if the pork roast is cooked in a 325 degree oven only until the meat thermometer reaches 170 degrees. Older cookbooks and meat thermometers recommend an internal temperature of 185 degrees. This higher temperature. results in overcooking, a practice once thought necessary for pork. Only within the last two years has it been proven that pork is at its best when served just well done, at an internal temperature in the same range as a well-done roast of beef. The 325 degree oven temperature is recommended for best 'results in all types of meat, and it is particularly important for pork. Pork does not have as much fat marbled through the lean as beef does. As a result the higher temperatures cause unnecessary drying. These new cooking recommendations for pork will suit in a better finished roast. he roast does not shrink as uch, nor does it dry out as the vercooked pork roast often did. For the best pork roast, member to lower the oven mperature, reduce minutes of ooking time per pound, and use 170 degree on the meat hermometer as a guide to rfect doneness. Here, three different varieties of canned soup are combined with British Columbia canned salmon to make an array of "menus" — a quick and easy lunch for the family, a main course family dinner, and an appealing casserole for informal entertaining, JIFFY SALMON-CORN CHOWDER Nice, tempting hot lunch to come home to on a cold day. 1 can (3-2/4 oz.) B.C. Salmon 1 can (10 oz.) tomato soup 1 cup milk, including salmon liquid 1/2 cup cream style corn 1/4 teaspoon each curry powder, mace Garnish with slices of pimento-stuffed olives Drain and flake salmon, reserving liquid to measure with milk. Blend soup and milk-salmon liquid mixture. Add salmon, corn and seasonings to soup mixture. Heat to boiling point and serve. Makes 4 servings. COUNTRY PIE 2 cans (7-3/4 oz. each) or 1 can (15.1/2 oz.) B. C. Salmon 1 can (10 oz.) cream of celery soup 1 can (14 oz.) peas and carrots, drained 2 green onions, sliced 1 chicken bouillon cube, crumbled Salt and pepper to taste Biscuit topping (for six large biscuits) Drain salmon, reserving liquid, and Make into chunks, Arrange chunks In bottom of 2-quart casserole dish, Blend reserved Speaking at the Annual Meeting of the Ontario Fruit and Vegetable Growers' Association on January 19, 1971, Mr. Stewart responded to comments by Sam Piott, president of the association, who proposed legislation that would bring all current Acts and Regulations relating to fruit and vegetable production under one fruit and vegetable act. Mr. Stewart noted the successful precedent established in the agricultural industry by the Ontario Milk Act, which the Government developed and enacted in 1965. The Ontario Milk Act brings together, under one piece of legislation and regulation, all aspects of the dairy industry: production, quality control, and marketing. "If the Ontario Fruit and Vegetable Growers are prepared to support their president's proposal, they will find sympathy at the Government level", said the Minister. However, Mr. Stewart pointed out, the Government would not want to superimpose legislation of this kind on an unreceptive fruit and vegetable industry. The industry must clearly indicate that it wants this kind of 'legislation. Legislation of this scope places heavy obligations and responsibilities on the industry and those elected to represent it, It does not, of itself, necessarily generate prosperity, but through effective legislation, producers and government can create a °Ornate of opportunity. In reference to the recent Apple Marketing Conference hosted by Ontario, Mr. Stewart said it is encouraging to see the various interests involved in this industry sitting down to examine the differences that Status of women One hundred and fifty women teachers from all over Ontario, Presidents of their local women teachers' Associations, attended a conference at the Park Plaza Hotel in Toronto, January 22 and 23, sponsored by the Federation of Women Teachers' Associations of Ontario. The Federation represents 34,000 women teachers in the province's elementary public schools. Attending from this area to represent Huron County Association and Units were: Miss Sheila France and Mrs. Evelyn Merrill of Blyth Public school, Mrs. Eula Kellar of Seaforth school and Mrs. Dorene Oesch of Zurich school. Laura Sable. well-known 10••••••• • have been created by geography and compounded by misunderstanding. It creates a new climate of understanding that can pave the way to a new level of cooperation that can benefit the total industry. In conclusion, Mr. Stewart urged fruit and vegetable growers to unite to bring regulations for grades, inspection and sales under one piece of legislation; to look to UNITY as the key to the industry's future success. discussed champion of women's rights, addressed the conference on Friday evening, January 22, Mrs. Sabia spoke on the recent report of the Royal Commission on the Status of Women. On Saturday, speaker was Barbara Shields, Education Officer of the Women's Bureau of the Ontario Department of Labour. Miss Jean Stubley and Miss Shields discussed "Women in the Work World." The conference closed with a speech by Judith Parris of Wokingham, England, a former teacher leader and author of a number of articles on women's rights. Mrs. Parris spoke about women teachers and teachers' organizations. Clinton Nlovvs,Record, Thursday, February 4, 1971 THE McKILLOP MUTUAL FIRE INSURANCE COMPANY SEAFORTH . Insures: * Town Dwellings * All Class of Farm Property * Summer cottages * Churches, Schools, Halls Extended coverage (wind, smoke, water damage, falling objects etc,) is also available. salmon liquid with soup, peas and carrots, onion, chicken bouillon cube and seasonings. Pour over salmon chunks. Drop soft biscuit dough over mixture. Bake at 375 degrees F. for approximately 30 minutes, until mixture bubbles and biscuits are brown. Let stand 5 minutes before serving. Makes 6 servings, GOURMET SALMON There's no last minute fuss for the hostess with this appealing dish 2 cans (7-3A oz. each) or 1 can (15-1/2 oz.) B.C. Salmon 1 can (14 oz.) peas 2 hard-cooked eggs, chopped 2 tablespoons chopped onion 2 tablespoons butter 2 tablespoons flour 1/4 cup drained pea liquid 1 can (10 oz.) cream of mushroom soup Pinch cayenne 1/2 teaspoon curry powder 1/2 cup mayonnaise-type salad dressing 1.4 teaspoon paprika Drain salmon, reserving the liquid and removing skin and bones. Break into chunks. Drain peas, reserving the liquid. Spread salmon chunks in bottom of greased 9" x 5" baking dish. Cover with peas and eggs. Cook onion lightly in butte& Add flour and blend. Add reserved salmon liquid and 1/i cup of pea liquid. Stir until =will. Cook until thick and mixture just reaches the boiling point. Add soup, cayenne, curry powder and salad dressing. " Pour over salmon. Sprinkle with paprika. Bake at 400 degrees F. for about 20 minutes. Makes 5-6 servings.