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Home My WebLink AboutClinton News-Record, 1971-02-11, Page 12New Rays of Hope for Alt Hearts SRVING CLINTON AND DISTRICT SINCE 1945 Gordon Grigg Fuels pHoNe 482-9411 tall Our Agent ROSS MIMI FARM & HEATING PETROLEUM MOS No Waiting On Cleanout CLINTON Pick Your bate NOM' Por your safety our delivery trucks carry fuei oil only FOR FREE BURNER.SERVICE NIGHT OR DAY CALL 482-9411 California Grown Canada No.1 Grade, Large Size CELERY STALKS 10.12 BAG se P.E I., Canada No.1 Grade Sebagoes, packed by ASP POTATOES Just Can't Beat A&P Meat! Burns, Store Pack, Beef st. Pork SAUSAGE lb 46' Burns, By the piece, any weight cut BOLOGNA %%KING lb 34¢ 3 LBS & OVER POUND 66c 63? 3 LBS & OVER 73,,t POUND 76e Check! Compare ! Just an example of the hundreds Action Priced! (lioice Quality A&P PEAS 1 it. ? Al Purpose FLOUR Five Roses 5-llaba959c Heinz fin Tomato Saute) SPAGHETTI 14-11-oz tin 16c Kraft ParkaY MARGARINE (:)T 'sleeve of 2.8-oz tabs 49c Kain LUNCHEON MEAT Baby Cereal, Assorted Varieties PABLUM Cereal KELLOGG'S Cornflakes BISQUICK Cake Mixes, Assorted BETTY CROCKER Pancake Mix, Assorted AUNT JEMIMA Tang Clever Leaf, Flakes TUNA FISH Vibtit, Mix b a ORANGE CRYSTALS 2 ,11/2-Oz pkgs 39, t ere41 KELLOGG'S Rice Krispies 17-01 pkg 47c 6-or fin 44t sir-or-or Pl(g 49t 39 Y . '2!b 0439t lAweet t.eigo 1,1 vt,t 4) 12eoz lin 48, 16-or box 49c 16:orpkg 38c ALL-TIME FAVOURITE FOR FLAVOUR! jAlkit PARICER, DAILY DATED - APPLE PIE 8" 24461 size 40 TOILET TISSUE WHITE SWAN. ' R.G°. ° !4'..:1:1!S 48? WHOLE WHITE A&P POTATOES 6 19-FL- 00 TINS BONNY DOG FOOD iNzIO 15-FLO Action Priced! Tomato CLARK SOUP 1041-oz tin Limit 6 pet Customer Carlton Club CANNED POP tate of Alpha-tetti or 110BY'S SPAGHETTI With Pork VAN CAMP BEANS Fabric Softener FLEECY Henley, Choice Quality BLACK CHERRIES Henley, Choice Quality FRUIT COCKTAIL 24 10.11-oz tins1.5 MIX st MATCH 4 i4.fl-Dt tins I39 4101-oz ties 100 64.11-oz bil 136‘ 314-11.0z this1.00 228.11-011ins 89c Action Priced! A&P Froten, Platt concentrated ORANGE JUICE 124t-ot tin 41•111...... 2A Clinton News-Record, Thursday, February 11, 197 Storm created a Cinderella BY DOROTHY WILLIAMS Out of last week's storm wilt come many wierd and wonderful stories — some will be happy and others will be sad. I, myself, became a Cinderella. It all happened when I lost a shoe in the storm on Tuesday and it was returned to me on Wednesday morning. It wasn't a dainty dancing slipper, but rather the reverse, a flat friendly Hush Puppy. But then I am not a pretty, young, dainty Cinderella. I belong to the Hush Puppy set, During the storm, I was storm stayed in a house with my two beautiful step sisters — Sharlene and Chris and my young quiet step-brother, Marty. Sharlene and Chris did all the work, while I — Cinderella stretched myself on the chesterfield and watched T.V. and listened to the weather reports on the radio. When learned that the hydro was back in use on Highway 8 a phone call brought to the door my fairy godfather with a complete costume for me. He handed it to me all packed neatly in a garbage bag. He was all dressed in warm winter clothing, consisting of a snowmobile suit, boots, mitts and helmet; and he looked very much like Lorne Love. My costume fit me perfectly because I'm not too much bigger than Mrs. Love. When I was all clothed from head to toe in snowmobile garb I tried to walk smartly out Of the door. There on the street, my coach awaited me — not a cheap old pumpkin, but a powerful, shiny snow machine. No rat coachman had I, but a handsome helmeted driver, whom I did not recognize, but discovered it to be Don. Jefferson, complete with emergency kit strapped on his back. For outriders we had Fred Shropshall, Al Finch, Lorne Love and Jerry Cole -- all here just to take me home — a distance of four and a half miles. The reason for the number being so great was a precaution because visibility was poor and night would soon fall. In a burst of noise and snow, we were off, heading east into the snow, Mother Nature had many beautiful snow sculptures to her credit, but when I turned to see them, my head turned, but my headear kept looking frontwards, with the result that I had vision only out of one eyehole from then on. It was warm but dark. When we arrived home — no handsome prince awaited us, but hungry dogs and Yowler, the eat were mighty happy to see someone. They'd had nothing to eat, but my sponge mop for 29 hours and by now were be en hungry. The hydro had been off for 18 hours so the house was not the warmest place in the world for hungry animals. The dogs, the cat, the cattle and pigs were also very grateful to the Clinton Snowmobile Club for bringing home my son Bryan and me, because their fast was over. The club should be congratulated • for their efforts during the storm and maybe they will get good publicity in place of all detrimental reports. Thanks Snowmobilert. Dorothy Williams. NOW THEY TWIST ARMS TO ACCEPT FREE OFFER On the subject of "free gifts" and "you have been chosen one of a select few", things seem to have reached an all-time high. Says Marketing, the Canadian advertising weekly; "The firms using this method of merchandising now are sending out a 'financial notice' which reads: 'This is our third and final attempt to reach you. If we do not hear from you within 36 hours, your gift will be returned to our stock room.' "This sounds as if they are really getting made at us for not accepting the 'free gift'." GIVE... so more will live HEART FUND WEST ST. GODERICH Fondue parties are fun smooth. Have guests spear bread on long-handled forks or long skewers and dip into fondue. 4 servings. Fondues may be made with other Canadian foods such as chicken, beef, pork and fruit. Bring 'the ocean-freshness of Pacific Halibut to your dinner table in one of these simple ways HALIBUT STEAKS AMANDINE 3 Halibut steaks cut about 1" thick 1/3 cup butter or margarine V2 cup slivered almonds Salt and pepper Juice of 1 lemon. Melt butter Or margarine in large frying pan. Add Slivered almonds and saute until just golden. Remove almonds from pan leaving butter or margarine. Add Halibut steaks and fry about five minutes on one side — turn and cook until done, about five minutes more, Remove to heated serving platter, Sprinkle lightly with salt and pepper. Return almonds to pan, add lemon juice to remaining butter or margarine, reheat and pour over Halibut. (note: size of halibut steaks varies, so generally allow about 1/3 pound per serving.) Makes about 4.13 servings. Garnish with parsley and 'molt wedges and accompany with frozen peas and carrots. At this time of year Halibut available will be frcizeh. It is in good supply now and because Halibut is frozen at its peak of freshness, its wonderful delicate flavour hat been preserved. If using frozen Halibut, it may be thawed for easier handling. If using in unthawed state, double the 'cooking time, EASY HALIBUT DINNER Easy dinner for the working housewife! 1 package (16 oz.) frozen skinless halibut fillets 1 tomato 1 cup sharp club cheddar cheese, grated For more information on this fascinating method of cooking write for your free leaflet "Fondue Favorites" publication 1427 to the Information Division, Canada Department of Agriculture, Ottawa. Salt and pepper Seasoned salt Place frozen halibut in 12" x 5" baking dish. No thawing necessary. Bake at 475 degrees F. for 25 minutes. Remove fish from oven, Sprinkle with salt and pepper and seasoned salt to taste. Sprinkle cheese on top of halibut. Slice tomato and place decoratively on top of cheese. Return to oven for another 10 minutes. Garnish with parsley. Makes 2.3 servings. A CRISPY SMELT IS SAFE TO EAT "Smelt are Safe" is a good slogan echoed by enthusiastic anglers who have been taking these little fish by the thoutands in the past few weeks, and consumers concerned about the recent finding of mercury in some fish can be assured that any judged as unsafe or questionable are not being offered for sale. The high quality of Ontario's lake fish has long been recognized by the sea-food connoisseur and gourmet, and smelt are among the most highly prized. "Noe-smelters" can take • heart, however, as Ontario's commercial fishery produces about 15 Million pounds per year. But if the frozen food locket at the store it short or if variety is desired, perch fillet is an excellent choice. in fact, many fish lovers say these sweet-tasting fish are even better than Smelt. Others attest that perch fillets compete ravoUtably with shrimp or other More highly priced imports. Ontario fishermen produced about 30 million pounds of this delicacy last year, and although most was sold in the United States, supplies are being Made available to Ontario markets. Cooking food over an open flame was a matter of necessity many years ago. Then, with the appearance of the cooking stove, meal preparation became easier. However, in recent years it has become a "fun thing" to cook marshmallows, bacon or hot dogs over a camp fire. And nowadays the fun revolves around a fondue pot. The word "fondue" is borrowed from the French word "fondre", meaning "to melt". In culinary language it usually means a hot dish, made from melted cheese, Fondue cookery "—iiriiinated'in Switzerland and, of course, a Swiss cheese was used. Canadian dairies make Swiss,type cheeses such as Gruyere and Emmenthaler, but other Canadian-made cheese such as Cheddar (natural or process) are suitable for this tantalizing dish. The wine and garlic are usually heated in a fondue pot, then the cheese, combined with flour and seasonings, is gradually added in small amounts: The cheese must be stirred and well blended before adding more. The delectable mixture is ready for sampling when the last of the cheese is melted and the mixture is smooth and bubbly. The guests pick up the pieces of trusty bread with forks and dip them into the bubbly thb'eSe. The secret is to turn the fork around to coat all sides of the bread, lift it out of the fondtte, and twirl it to keep the cheese from dripping. It is devoured in one delicious bite. The pot should be kept over the heat and if the fondue separates or becomes too thick a little warm wine may be added. The heat cart be adjusted to keep the mixture bubbling. Do not overcook as cheese will harden. The last of the melted cheese, although slightly brown, is considered the "piece de resistance", H you do' not own a fondue pot you can use a chafing dish to make and serve the fondue: You can also make it on the burner of your stove in a suitable casserole then transfer the dish to a candle wanner or a hot tray and serve immediately. If it becomes cool it can be reheated. Fondue may also be made in a double boiler. Fort-dues create a Very friendly atmosphere. They lend warmth to many occasions, Whether it be after outdoor activities or just to kindle conversation. The borne ec onomists at Canada Agriculture invite you to try their "Swiss- Fondue'" SWISS FONDUE 1 cup dry white wine 1 small clove gar116, crashed 2 cups (8 ounces) grated Canadian Swiss Cheese 11/2 tablespoons flour % teaspoon dry mustard 1/8 teaspoon pepper French bread, 1,inch cubes, slightly dry goat Vine and garlic le fohdue pot until tiny bubbles appear in wine. 'Combine cheese, flour and seasonings, Add 'cheese to wine a tablespoon at a time, stirring constantly, Cook wail cheese is melted and mixture is All prices in this ad guaranteed effective thFoubh Saturday, February 13, 1971. These are Outstanding Prices far the week . . • DON'T MISS THEM ! Weekly Specials: „o•mommomo,""""iiimeoimmoloulowoodow"...1.00.0....... These low prices are made available by manufacturers' special. allowances or other market conditions. The savings are then passed on to you. SHOULDN'T YOU BE SHOPPING Al' A&P ? EACH Schneider WIENERS "RED HOTS" 0, 58e Sweet Pickled, Pearnealed Centre Cuts lb 11110) BACK BACON END CUTS 17'8‘ Town Club or Super•flight Brand, Sliced, Rindless SIDE BACON la vacuum* 56se Super-R4ght Quality, Sliced, Skinless BEEF LIVER lb 56? io3r6KED HAM 6 or vacuum Pic g 56‘ FRESH GROUND BEEF HAMBURG r GROUND CHUCK IOW