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HomeMy WebLinkAboutClinton News-Record, 1971-07-01, Page 10Move away from the "ordinary" by preparing a salad dressing with plain yogurt to serve with fresh fruit or molded salads. The taste is superb. The home economists at Canada Agriculture suggest adding, honey to plain yogurt for a simple and refreshing salad dressing. To one cup of yogurt add one tablespoon honey, one-quarter cup chopped raisins, and two teaspoons chopped preserved ginger if desired. OIL BURNER SERVICE No Waiting On Cleanouts Pick Your Date Now Gordon Grigg Fuels PHONE 482-0411 FOR YOUR -SAFETY OUR 'DELIVERY TRUCK CARRIES FUEL 'OIL ONLY ~C HAMPTON Call Out Agent . ROSS JEWITT FARM & HEATING PETROLEUM .NE E DS NTON AND -DISTRICT SINCE 1q45 lb 5 SWEET PICKLED COTTAGE VACUUM ROLLS PACK HALVES 99 CASE OF 24 $ 10-FL-OZ TINS ZIP TOP CANS TULIP Luncheon Meat 3 12,oz lint 1.00 4 FLAVOLlits Ri-C Fruit Drinks „,„ 4I341-oz tint 1.00 ANN PAGE, LIQUID, 4 VARIETIES dozen SMOKED COOKED HAMS WHOLE I lb 6 9 oi HALF HOLIDAY AHEAD! ANOTHER BIG WEEK OF SAVINGS AT A&P! SEMI-BONELESS, SKINLESS Your Choke CRUSH BEVERAGES Orange Crush, Hires Root Beer, America Dry Ginger Ale, America Dry Grape, Americo Dry Grapefruit Lemon, America Dry Club Soda LIMIT 2 CASES PER CUSTOMER BLADE STEAKS PORK BACK RIBS WIENERS SMOKED POTATO SALAD SIDE BACON SAUSAGES 1.13 7951( L8 99% 2-16 vacuum pkg 1.09 24-oz cin .1-lb vacuum pkg 66? 1-lb pkg 69? OPEN THURSDAY, JULY 1st 9 a.m. to 6 p.m. WEST ST., GODERICH All prices shown in this ad guaranteed effective through Saturday, July 3, 1971. ANOTHER BARGAIN AT A&P IS.— WESGATE BRAND — ALL FLAVOURS ICE CREAM Hall 79 Gallon Carton MIX OR MATCH SALE LIBBY'S VEGETABLES Fancy Peas, Fancy Cream Style Corn, $ .00 Mixed Vegetables, Tiny Whole Beets, 10-fl-ox Choice Peas & Carrots, tins Fancy Whole Kernel Corn, PUT THESE ON YOUR LIST AUSTRAL ° FANCY FRUITS MIX it MATCH PEACH HALVES. BARTLETT PEAR HALVES, tins FRUIT COCKTAIL Salad Dressing's 4 8-fi.oz bils 1.00 S VARIETIES Jell-o Dessert Powders 9 3-oz pkgt 11.00 ATERMELON FLORIDA, SWEET RIPE CUTTERS SOUTH AFRICAN NAVELS, SWEET, SEEbLESS, SIZE 112 ORANGES each BETTER BUY BOTH GET DOUBLE SAVINGS JANE PARKER. RAISIN OR -.11••••••=-... A SUPERB BLEND OF 100% BRAZILIAN COFFEE MILD & MELLOW, CUSTOM GROUND 8 O'CLOCK 24-oz loaves 3 COFFEE kit (3.Ib hag 42.2S) Dread 6`)6g,Y".. ticet ttaatt" 2 JANE PARKER, SLICED . — JANE PARKER, VANILLA Macaroon Cup Cakes 3 Pk9$ 0(6 1.00 SUPER-RIGHT SUPER-RIGHT QUALITY sx BRAND OR COLE SLAW YOUR CHOICE, SHOPSY BRAND SUPER-RIGHT OR TOWN CLUB SWIFT, PAN DANDIES LEMON PIE FUN 8-inch Z4-ox Size 2A Clinton News-Record, Thursday, July 1, 1971 Stock the freezer with strawberry treats Quick delicious dresshig When the strawberry seam is at its peak many consumers will be making plans to freeze this incomparable berry. It is well to remember that the freshest berries make the best frozen product. Be an early bird at the market and choose fully ripe, firm and dry berries. They should be prepared immediately to preserve their fresh flavor, Strawberries may be frozen to use plain, or in desserts. Wash, sort and hull. Leave berries whole, cut in quarters or slices. Pack in dry sugar, using i/2 cup sugar to four cups whole berries or 2/3 cup sugar to four cups quartered or sliced berries. State the quantity on the label of each container. For additional strawberry treats from the freezer, recipes are supplied for a freezer jam, a butter to spread on toast, muffins or waffles and a sauce to serve with ice cream. The home economists at Canada Agriculture suggests a fine granulated sugar be used in the freezer jam and butter recipes. The sauce specifies fruit sugar, a very fine granulated type, which dissolves easily. None of these products are cooked, so the fresh strawberry flavor and color are retained. The home economists at Canada Agriculture advise that these treats have a storage life of one year in the freezer. STRAWBERRY FREEZER BUTTER 1 13/4-ounce package powdered pectin 3 tablespoons sugar 11/2 cups sieved strawberries (about 1 pint) 1 cup sugar 3 tablespoons corn syrup 1 tablespoon lemon juice Mix pectin and 3 tablespoons sugar. Add strawberries and Can you remember the time when you were offered some slightly soured thick cream to eat on fresh strawberries? The cream had just "turned" as the older folks used to say. You declined politely, not realizing that even' sweet cream "turns" when it is put on the fresh strawberries. The dairy sour cream sold in refrigerated counters in the supermarket is not the same product our grandmothers used. That product, as the souring process advanced, was lumpy and watery, and usually developed off-flavors and odors. This was a natural process because of lack of pasteurization and refrigeration, Today's sour cream is prepared at the dairy from fresh, pasteurized cream of approximately 18 per Cent butterfat. A lactic acide culture is added to the cream and under controlled conditions the proper flavor and consistency develop. Dairy sour cream is commonly available in 1/2 pint (10 fluid ounces) and 1 pint cartons, Its refrigerator life is four or five days for peak flavor but will keep a week or so. It is commonly used on top of a baked potato, in a salad dressing and dips. Dairy sour cream is a "natural" to combine with fresh strawberries. The home economists at Canada Agriculture would like you to try two favorites of theirs, each using 1/2 pint sour cream and about 1 pint of strawberries. "Strawberry Spanish Cream" uses gelatin, sliced berries and sour cream, and IS served well chilled. . "Frozen Strawberry Special" has crushed and sweetened berries folded into flavored sour cream before freezing. blend mixture for 7 minutes at lowest speed on electric mixer. Add 1 cup sugar, corn syrup and lemon juice. Blend for another 3 minutes; then pour mixture into freezer containers. Cover and let stand at room temperature until set (about 24 hours). Makes about 3 cups. STRAWBERRY FREEZER JAM 2 cups crushed strawberries (about 1 quart) 2 tablespoons lemon juice 31/2 cups sugar 6 tablespoons liquid pectin Combine berries, lemon juice and sugar: Let stand until sugar is dissolved (about 20 minutes). Add pectin and stir constantly 3 minutes. Pour into freezer containers, cover and let stand at room teri,i-cqature until set (about 24 hours). Makes about 41/2 cups. If desired, may be stored 4 weeks in refrigerator. STRAWBERRY JAM USING POWDERED PECTIN: Combine one 1,',-ounce package powdered pectin zad 34 cup water, bring to rolling bc_ and boil 1 minute, stirring constantly, Add to strawberries in place of liquid pectin. FROZEN STRAWBERRY SAUCE 4 cups strawberries (about 1 quart) 341 cup fruit sugar Puree strawberries in blender then press through sieve to remove seeds. Return fruit to blender. Add sugar gradually and blend until thick (about 3 minutes). If using electric mixer instead of blender, crush then sieve strawberries, add sugar and mix till sugar is dissolved. Pour into freezer containers leaving 1/2-inch headspace. Makes about 2 cups. STRAWBERRY SPANISH CREAM 1 envelope gelatin '/4 cup cold water 1 cup milk 1 teaspoon grated lemon rind V4 teaspoon salt V2 teaspoon vanilla 'A cup sugar 2 cups sliced strawberries (about 1 pint) 2 tablespoons sugar 1/2 pint (11/4 cups) dairy sour cream Soak gelatin in cold water. Scald milk in top of double boiler. Remove from heat. Stir in lemon rind, salt, vanilla and -1/4 cup sugar. Add gelatin and stir until melted. Chill until mixture begins to thicken. Sprinkle strawberries with remaining 2 tablespoons sugar and stir until sugar dissolves. Beat gelatin mixture until foamy. Fold in strawberries and sour cream. Turn into individual molds or sherbet glasses and chill until firm (about 3 hours). 6 servings. FROZEN STRAWBERRY SPECIAL 2 cups strawberries (about 1 pint) '/a cup sugar 1/2 pint (11/4 Cups) dairy sour cream Dash salt 1 tablespoon lemon juice Crush strawberries. Add sugar and stir until dissolved. Combine sour cream, salt and lemon juice. Pold in strawberries, turn into freezing tray and freeze to a "mush" (about 1 hour). Turn mixture into a chilled bowl and beat until smooth, Return to freezing tray and freeze until firm (1 to 11/2 hours). Six servings. Yogurt, the recent newcomer to the growing list of popular dairy foods, is a pleasant food in its own right. Its introduction to the public was as a "health" food or a dessert for low,calorie diets. However, people who have tasted it and enjoyed it continue to eat it because they like it. This semisolid product is made by the action of bacterial cultures on milk. The commercial yogurt is smooth in flavor and texture, and of uniform consistency. It has an acid taste similar to buttermilk or other fermented milk products. The food value of plain yogurt depends on what type of milk was used to make it, that is whole, 2% butterfat or skim milk. The kind of milk is stated on the label. Some doctors may recommend yogurt for correcting and regulating various intestinal disturbances. For persons with normal digestion, however, it is a different, perhaps more interesting way of providing the same nutrients as found in fluid milk. The fruit-flavored or sweetened varieties contain more calories than the plain yogurt. Yogurt fans eat it directly from its container as a dessert, but the plain yogurt has additional uses similar to dairy sour cream. The home economists at Canada Agriculture found it made tasty dressings for use with fruit or vegetable salads. PIQUANT YOGURT DRESSING 1 cup plain yogurt 2 tablespoons chopped sweet pickle '/4 teaspoon celery salt 1 teaspoon sugar 2 tablespoons chopped green onion Dash white pepper 1 teaspoon lemon juice Combine ingredients and chin. Serve with vegetable salad. Makes about 11/4 cups. YOGURT AND CUCUMBER DRESSING 'A cup plain yogurt 1/2 teaspoon salt Dash pepper 'h teaspoon sugar 2/3 cup grated cucumber (1 medium) 1 tablespoon chopped chives Combine ingredients and chill. Serve with lettuce wedges or mixed green salad. Makes about 1 cup. HONEY YOGURT DRESSING 1 cup plain yogurt 1 tablespoon honey 2 teaspoons chopped preserved ginger 1/4 cup chopped raisins Combine ingredients and chill, Serve with fruit salad plate. Makes about 1'A cups. Recreation Tips A sure sign of summer is the increasing number of trailered pleasure boats on highways leading to Ontario's vacation lands. The degree of safety with which a boat is being hauled is fairly well indicated by the steadiness of the trailer on the road. A weaving trailer is a sure sign of trouble. The Ontario Safety League emphasizes the need for proper maintenance and loading for safe operation, Wheel bearings should be checked, greased and replaced, if necessary, at the beginning of the season. Go over the frame of the trailer carefully to make sure that all fastenings are tight. Inspect the hitch, tighten fastenings on the car frame and be sure the safety chains are in useable condition. Do not use a bumper hitch. It is unsafe for boat hauling. Tires should be given special attention, replaced if there are any signs of weakness, and keep well inflated, 60 pounds pressure able for the average boat trailer. The Ontario Safety League stresses the importance of properly fitting the boat to the trailer bed. Supports should be adjusted so the pressure is equal at all points on the hull making a shadow-tight fit. The winch rope and tie,downs are two important items for the security of your boat on the trailer. If there is any doubt about their strength and useability, replace them. Correct distribution of the lead is the answer to preventing sway and having the comfort and safety of a straight-running trailer. V Goderich Art July 15 thru BY MARTHA RATHBURN Here is a bit of news — especially for the "artists and crafts people" of this area: Goderich ART MART dates are July 15,16 and 17 this year. We hope you are notified in time that you may hurry with your craft to sell at this great outdoor Art Mart. Many of you from this district attended the first one held in 1963 on the tarmac beside the Post Office — and will you ever forget being burned by the hot sun and nearly frozen by the cold wind? Since that first year the Art Mart has been held in beautiful Courthouse Park, under the trees, and each year the crowds and the crafts people have grown in numbers. It has done a great deal to encourage people with hobbies to go a little farther and share their work with people who are looking for hand made, Canadian crafts. You may think your work is not that good — you just make things for your own pleasure or push them off on people who don't want to hurt your feelings — but they are not REALLY interested in this type of craft. Well, this is your chance to reach the people who ARE interested and willing to pay for it. Hundreds visit the park each Mart 17 day and the whole town is now on the band wagon. There is the great "Sidewalk Sales" where all the merchants co-operate by adding to the color and excitement of the Art Mart. There is a Carnival for the youngsters and oldsters to enjoy and the Kinsmen and other organizations are doing all they can for your enjoyment. So, gather up your works and attend Art Mart. Thursday A.M. you can register — (or any day which you can attend) and if you wish more information, just write convener, Martha Rathburn, Art Mart, Goderich. 11111111111111111111111111111111111111111111118111101111811110 Rejax while your savings keep working Holidays are happy days when you know your savings at Victoria and Grey Trust are going right on working for you, earning interest while you enjoy your well-earned rest. So put your money where it earns high interest — quickly — safely. Do it today at Victoria and Grey. VICTORIA VG GREY TRUST COMPANY SINCE 1989 Lealand Hill, Manager 'Elgin and Kingston Streets, Goderich ,524-7367 isisissosmiumnissummommumamoini Strawberry-sour cream desserts