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Home My WebLink AboutClinton News-Record, 1971-06-10, Page 12Try Dutch Here iu a pie' as glorious and regal as the tulips of Spring, A smooth filling of imported Holland Baby Gouda cheese, flavored with sugar and spice is topped with fresh fruits or top-quality canned fruits. FILLING 1 10 oz. imported Holland Baby Gouda, at room temperature % cup icing sugar 1 egg 2 tablespoons lemon juice 1/2 teaspoon cinnamon 1/4 teaspoon salt One baked nine-inch pie shell, flaky pastry or crumb crust OR 18-24 tart shells, baked. And fresh, frozen or canned fruits; (peaches, strawberries, grapes, apricots, cherries). Shred imported Holland Baby Gouda with fine vegetable shredder. Cream with ether ingredients until smooth, Beat at high speed three minutes. Spread in cooled pie shell or use as filling for tarts. Arrange pineapple chunks, well-drained mandarin orange sections, kalved seedless grapes, strawberry slices or any • desired fruits on the filling. Brush with glaze, Chill until serving time, GLAZE 1/2 cup apple jelly (use pale for light colored fruits; red for Tulip Tart darker fruits) and 1 teaspoon water. Melt jelly in small saucepan on low heat. Stir in water. Brush glaze on fruit. Food Outlook BEEF: Supplies are increasing but with an increased summer demand little change in price is expected. l'ORK: Some seasonal rise in prices can be expected, EGGS: Supplies will be plentiful with little change in price. POULTRY MEAT: Chicken and turkeys of all weights will be in plentiful supply at steady prices. DAIRY PRODUCTS: Increased supplies of specialty dairy products — ice creani, sour cream, yogurt and cottage cheese — will be available at steady prices. APPLES: Supplies throughout Canada are adequate. Prices are expected to advance slightly. POTATOES; Supplies east of the Lakehead are adequate and those in western Canada above average. Some seasonal advance in prices will occur. HOTHOUSE TOMATOES AND CUCUMBERS: Increasing supplies will result in lower prices. 2A Clinton News-Record, Thursday, June 10, 1971' ape Throwing your back into something means that maybe you might just throw your back out. That's painful and no way to enjoy the nice things in life. When you've got to move or lift something, first test the weight. If you can't lift it easily, get some help. That's self-defence. And it works, for you and your family: Selfidefersce. It works. Yoti r fkill oft 'Compensation Board and Safety Associations, Ontario. Heinz Tomato Juice S1Iz-fl-oz lin Apple juke 10,11-oz tin 8tIli Pac, Pure 1 SUPER-RIGHT BRAND, VACUUM PACKED b SMOKED COOKED 179 Super-Right Quality, Smoked, Cooked, Picnic Style PORK SHOULDERS .49? E EES S TBONSHAMs HAL COMPARE QUALITY AND PRICE. !IMP. /OW Air Tomato or Vegetable MOM JAW MOP Mr' MOM Sweet Pickled, Vacuum Packed Cottage Rolls 21/2 to 3 1/2 -lbs avg Maple Leaf Brand Cooked Horn 16 slices in each pkg LB 12-oz 9 9,it pkg Florida, Sweet, Golden, No. I Grade, large Full cobs CO RN for 9CE CAROLINA, NEW CROP Pint 'Box BLUEBERRIES 59 Ali prices shown in this ad guaranteed effective through Saturday, June 12, 1971. Mgr. Insert Areas WEST ST., GODERICH Fresh Baked Treats FULL &INCH 24 01 SIZE BARBECUED TURKEY PARTS Poultry meat is a favorite at any time. Cook it to a tender crispness on the barbecue and just watch it disappear! Turkey drumsticks and thighs cook in 40 to 50 minutes, according to the 'home economists at Canada Agriculture. Brush the parts liberally with oil before sprinkling with salt, pepper and paprika and turn them frequently during cooking. If a sauce is used ,brush it on near the end of cooking. Opep-fire cooking makes food . tastier DUTCH TULIP TART Here is a pie as glorious and regal as the tulips of Spring. A smooth filliqg of imported Holland Baby Gouda cheese flavored with sugar and spice is topped with fresh fruits or top-quality canned fruits. You'll want to file this recipe with your special desserts; the ones that add a glamorous finale to your luncheons or dinners. Cooking meat over an open fire is, of course, one of the oldest methods of preparing food. Our forefathers would simply stab a spit or sword through a chunk of meat and cook it over the hearth. The gallant gentlemen of medieval times often gnawed the meat right off the hot sword, burning their mouths in the process: However, elegant ladies used a special glove for eating the meat, so they would not singe their fingers, Today's open-fire cooking usually takes place in the backyard and is more sophisticated. It is usually dime on a grill which is ideal for steaks, chops, chicken parts, hamburgers etc., or on a spit suitable for roasts or whole birds. It is a happy occasion for the homemaker because the man-of-the-house usually assumes the role of chef. Cut-up chicken broilers are ideal for barbecuing. Small broilers of about 21/2 pounds may be cut into halves for individual servings. Larger birds, weighing up to four pounds, may be quartered or bought as legs, thighs or breasts, It is often a thrifty practice to barbecue enough for a second meal, while the fire is still hot. The meat should be brushed liberally with oil, then sprinkled with salt, pepper and paprika. The cooking is usually started about three inches from the 'greying coals, and the pieces are browned for about three minutes on each side. Cooking continues with grill about five inches from Coals. Frequent turning and light brushing with oil will prevent scorching. Meat is done when it IS fork tender and pulls away easily from the bone. Cooking times are: quarter PLUM SAUCE 1/2 cup applesauce 'A cup raisins 1/8 teaspoon nutmeg 1/8 teaspoon ginger 1 cup red plum jam 1 tablespoon vinegar Dash salt Combine applesauce, raisins and spices. Bring to a boil and simmer five minutes. Add remaining ingredients and mix well. Makes about 11/2 cups. For other ways of serving chicken broilers, write for your free copy of the leaflet "Chicken Broilers" to the Information Division, Canada Department of Agriculture, Ottawa, Ontario K1A 007. Barbecue the vegetables as well as the meat for a complete meal delightfully seasoned by the aromatic, flavor-giving coals. Packaged in foil bundles, vegetables can be cooked on the grill or in the coals. Most vegetables are suited to the • barbecue. Potatoes (diced, sliced or whole), shredded peeled beets, sliced carrots, sliced or whole mushrooms, small whole or sliced onions, corn or any combination of these vegetables, barbecue well. All they need is a sprinkling of salt,' a twist of the pepper grinder, plenty of butter, foil wrapping, and they are ready to cook on the grill. For hooking vegetables in the coals use a double thickness of foil, recommend food specialists at the Ontario Food Council, Ontario Department of Agriculture and Food. Potatoes are of particular interest to the outdoor cook for to many, no meal is complete without a potato. For faster cooking, use leftover potatoes or potatoes precooked until they are almost tender. The pret. joked potato heats through in 20 to 30 minutes, while the raw potato takes about an hour. Place bundles of vegetables on the grill or in and around the ashes. Turn once or twice during cooking. Potatoes can be tested for tenderness by piercing through the foil with a long pronged fork. Other vegetables may be tested this way or a single bundle can be opened for testing. The cooking times will vary with the vegetable and the size of bundle. Allow plenty of time for cooking vegetables at least 20 to 45 minutes. chicken, 30 "to 35 minutes; half chicken, 50 to 55 minutes; turkey pieces (drumstick or thigh), 40 to '50 minutes; half turkeys, 11A to 11/2 hours. If a tangy sauce is desired, it is brushed on near the end of cooking. However, the "Plum Sauce" and "Mushroom Sauce" supplied by the home economists at Canada Agriculture are intended to accompany the hot barbecued poultry at serving time. MUSHROOM SAUCE 11/2 cups chopped mushrooms (about 'A pound) 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt Dash pepper Dash paprika „1.1/2 cups milk 1/2 cup dairy sour cream 1 teaspoon lemon juice Saute mushrooms in butter until tender, blend in flour and seasonings. 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