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Clinton News-Record, 1971-08-12, Page 7Ciirrt911 WINS-Record. Tndrsday, August 1Z 1971 7 Try a Dutch, touch in your summer salads Don't pinch that peach Holland cheeses, Fdam and Gouda add a delightful fillip to your salads the year round. The following suggestions use these famous cheeses in salad Ideas which you may not have tried before, Remove steins and drain. Toss, with cubes of imported Holland Edam or Gouda in salad bowl. In a small saucepan combine salad oil and vinegar. Add seasonings, Heat to the' boiling point. Pout on salad greens and thoroughly toss to coat spinach with hot dressing. Garnish with slices of hard cooked egg. Makes 6 servings. Don't pinch a peach! The smart shopper selects peaches by appearance. A peach must look good to taste good. Ripeness and soundness are the true measures of quality and flavor, The blush or rosy color of the peach is no indication of ripeness. Some varieties are very highly colored and have a rosy color before fully ripe, The important color is background color. When the peach shows a rich gold color behind its red, it will have the best finer, A green ground color suggests that the peach was immature when picked. These peaches lack flavor and never ripen properly. The peach tends to shrivel rather than ripen, advise food specialists at 'the Ontario Food Council, Ontario Department of Agriculture and Food. It is difficult to determine ground color of the red-skinned peaches, but a careful check of the stem end will reveal any tell-tale signs of green. The firm peach with a fresh looking skin, good ground color and no bruises holds the promise of flavor-filled good eating. The Legion Auxiliary Ladies did not cater for the wedding dinner which was served on August 7 for Margaret Stewart. The catering was done by Mrs. Dorothy McLean. Signed Mrs. Lloyd Stewart EDAM AND SPINACH SURPRISE SALAD This salad uses fresh, green spinach tossed with shredded imported Holland Cheese. The surprise — hot piquante dressing that slightly wilts the spinach. Perfect for a buffet lunch or dinner, this salad knows no season. 1 lb. fresh spinach 1 cup cubed imported Holland Edam or Gouda 2 hard cooked eggs, sliced HOLLAND CHEESE MAYONNAISE Holland cheete adds its mild, almost nut-like cheesy flavor to creamy mayonnaise to dress up your favorite combination salad, tossed greens, chilled asparagus tips on lettuce leaf, or crisp wedge of lettuce. 1 cup mayonnaise 2 egg yolks 1 cup finely shredded imported Holland Edam or Gouda pinch of nutmeg Dressing: DEBBIE'S CUP RD 3/4 cup salad oil 1/4 cup wine vinegar 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon pepper, preferably freshly ground 2 miles south of Clinton on Hwy. 4 Next to Canadian Forces Base Beat egg yolks and mayonnaise together. Stir in finely shredded imported Holland Edam or Gouda and nutmeg, Makes about 11/2 cups, OPEN FROM N N ON Thoroughly wash spinach. ,,T1.SFTDAT,' Taka out orders:Shrimp Dinners Chicken Dinners Fish and Chips Hamburgers, Hotdogs Frozen Custard ' Sundaes etc. Phone 482-7296 Colourful, tender carrots high in food value If fire strikes, does your family know the best escape route? If not, plan one and practice using it! Equip all of your farm vehicles with a fire extinguisher. This small investment ••could save you the price of an expensive piece of machinery. at the same time, about 15 minutes. The home economists at Canada Agriculture, Ottawa suggest some ways of dressing up this popular vegetable. MINTED CARROTS FRESH YOUNG CARROTS, 28tfn Carrots were not always the brilliant orange color which is so taken for granted these days. Early writings tell of a lied" carrot which, in fact, was actually purple. It is also recorded that Elizabethan ladies adorned their hair with the wispy, feather-like leaves of young carrots. Carrots, high in food value, are a year round vegetable because they store well. However, they are at their tender, succulent best when they are small, slender and freshly picked. Old and young alike enjoy nibbling on the raw, crunchy root. When served as a vegetable, one pound • will usually serve four persons. New carrots are usually washed and lightly scraped or pared before cooking in a small amount of boiling, salted water. The small ones are left whole and larger ones cut into 1 /2-inch !slices so they will all be cooked August food outlook A DUTCH TOUCH FOR SALADS Holland cheeses, Edam and Gouda add a delightful fillip to salads the year round. The bi tisalad h com na on s own (front) uses strips of imported Holland beef on crisp romaine and iceberg lettuce. Edam, cooked ham and spiced .011"1"." . . • ............... ............. .. • • farm fiesta 1.: : CANADA No. 1 -ONTARIO GROWN HEAD3NTACifflit : CATSUP for ;. ..... ....... . . .... .. dIsooliilliprke ............ .. .... Boil P/2 pounds carrots till just tender, then drain, Add two tablespoons butter, 1% tablespoons honey and Ih teaspoon dried mint or 1/2 tablespoon chopped fresh mint. Stir and cook uncovered until carrots are glazed (two to three minutes). SPINACH GREENS SALAD DELIGHT .. .... .. ......... . TOMATO LIBBY'S Tender leaves of spinach make an excellent green salad, remind food specialists at the Ontario Food Council, Ontario Department of Agriculture and Food. The mild flavor combines well with other greens and the rich green color and velvety texture make spinach an interesting addition to a tossed salad. Used as the principal green for a spinach salad, the result is a delight to the palate and to the eye. For an artful contrast in flavor, texture and color, toss shredded spinach leaves with sliced. fresh mushrooms, red onion rings, and *slices of hard-cooked egg. Other salad vegetables like celery, radishes, Carrots, green onions and tomatoes should not be neglected, for all combine well with the flavor of spinach. Other additions that make for a tasty salad are grated Cheddar cheese, crumbled blue cheese, crisp bacon and croutons. The dressing may be a simple oil and vinegar or a variation on this basic dressing. For an interesting flavor add one or more of the following: lemon juice, prepared or dry mustard, horseradish, Worcestershire sauce, garlic or a subtle hint of herb. The herbs that complement spinach are basil, dill, marjoram, oregano, rosemary and tarragon. 11 oz, btls 2 . ........................... ................... • ONION—SEASONED CARROTS Boil 11/2 pounds carrots as above, then drain. Saute one cup thinly sliced onion in 1/2 cup butter until transparent. Add to the carrots , and toss. Sprinkle with 1/8 teaspoon pepper and one tablespoon chopped fresh parsley. quart basket ONTARIO 14..1 40 .4;59 TABLE POTATO PRODUCT OF SOUTH AFRI CA co( WHITE GRAPEFRUIT jr CANADA WO• FANCY 1459( ... .... ..... ........ PANTRY SHELF • FLAKED TUNA 61/2 tins oz ONTARIO No.1 BUNCH MINIM ottlotto mo. 1 - SALL n COOKING ONIONS M lo lb 907 ItOg.B11°D salliSitES2 toast • • ONTARIOONTARIO No.1 CUCUMBERS CANADA No, I 2-29' SPANISH ONIONS L iar :upisu7s.i. HUMANA lb 394 • 3149 4 ONTARIO NO. I •ORME • PEPPER • PRoDuct • oF sount Malt*. "tic oRNETIAtitloc4NiulGt le dos, / 7 C 19( ... ............. ...................... . ................................ • • . CARROTS AND BEANS AU GRATIN •11(010. ()RANG • ..... • • ................ YOU ALWAYS SAVE MORE WITH IGA'S LOW REBELLION ....... disopimbprig .... ...... .... ... ......... .„. .... .............. THE IGA STORE NEAREST YOU IS TOP VALU BLUE POWDERED DETERGENT 1% pounds small whole carrots 3/4 cup boiling water 3/4 teaspoon salt .,.1 cup wax beans, 1-inch pieces 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup milk 1/2 cup grated cheddar cheese 1/3 cup buttered bread crumbs Scrape or pare carrots. Boil in salted water five minutes. Add beans and continue cooking until vegetables are just tender (about 10 more minutes). To make sauce, melt buttes, blend in flour and seasonings. Gradually add. milk, Stir and cook until smooth and thick. Add cheese and stir until melted. Drain vegetables and place in greased baking dish. Pour sauce over, sprinkle with crumbs and brbil until lightly browned (one to two minutes). —Six servings. IGA NNW Pen CLINTON IGA, 5 lb bag ' PORK: Some seasonal price rise is expected. BEEF: Supplies are steady with little change in prices. EGGS: Plentiful supplies with prices possibly trending higher towards the end of the month. POULTRY MEAT: Chicken,' broiler turkeys and hen turkeys will be in adequate supply at firm prices. Heavy turkeys, 16 pounds and over, will be in plentiful supply at steady prices. APPLES: Light to adequate supplies of summer varieties at high seasonal prices. L UE BE R RIES : Adequate supplies starting at above average prices. PEACHES: Ample supplies by month end with prices high at first then declining. PLUMS/PRUNES: Light supplies at moderate prices. POTATOES: Increasing supplies and moderating pri ces.VEGETABLESt Green d wax beans, beets, torn, cumbers, tomatoes will be in ood supply with pricet dining as harvest advances. ......... .......... ........ .............................. YOU JUST CAN'T BEAT THAT TABLE R TRIM MEAT "IT'S PERSONALLY SELECTED"n dIscounbprice, CHASE & SANBORN RED OR BLUE BRAND BONELESS PERSONALLY SELECTED RED OR BLUE BRAND BOTTOM ROUND STEAKS OR ROASTS INSTANT COFFEE 10 oz SIRLOIN TIP STEAK OR ROAST jar 0.„FOR, r YO UR tHedO re M d E FREEZER narateI speak-aAanr,dbe er, %SNIP "ITACP S45" its HINDS OF 4140.1.204-841. 54 ..................................... ........ .......... 10? giscookillfo ................................................ .. ............ CHOCOLATE CHIP FUDGE CHIP OR PEANUT BUTTER CHIP For delicious eating try green peas DARE 1• 4 to COOKIES II; • • • 4 • • • • 4 le • 1 •• .79 RED OR SLUE VIAND I C SAVOY STEAKS 99c : lb OR ROASTS lb : . * * 4 • 4 • 4 4 " * 4 • e. • 73 RED oft BLUE BRAND , . SHOULDER CUT C • • Swiss lb : : STEAKS • •• SREtADR OR BLUR B M AND Ac • 4 RED TOUR WE !R o • BLADE OR,SHORT c iEM17EttSS 6. RIB ROAST Uvia/16 CHUCK STEAKS When tire strikes, seconds count, Keep an extinguisher handy, and know your fire department's phone number. .. .... PARCHMENT MARGARINE:kt ... ..... • 4 9 4 • * • • • • • • • • • • 9 • • as• •• •••• • 4 'awe .. * • .. 4•••4••••••• I • • • • • I The princess who slept on the pea didn't sleep on one of Ontario's tender green peas, Our sated green peas are for popping from pod to pot for real summer eating pleasure. The best peas have fresh, bright gteen, velvety pods that are well filled but not bulging. The pod indicates the proper stage of maturity and contains peas that promise good eating. Avoid the immature flat dark green pods and. the Overmature swollen pods that are flecked with grayish specks. Peas of advanced maturity are tough and have poor flavor. The delicate tweet flavor of green peas is very' perishable, Unless peas are kept well chilled, the sweet garden fresh flavor is lost. It only takes a few hours at room temperature to change the natural sugar ..untent to starch. It is best W buy peas from refrigerated produce counters and get them home and into the reftigeratOr quickly, advise food specialists at the Ontario rood Council, Ontario Department of Agriculture and Food. For the best flavor, color, texture And food value, cook fresh peas Within two or three days after:purchase in a small amount of boiling salted water. They will require only lg to 16- minutes. Allow 1 pound of unshelled peas for two servings. TOR iziy,,svii.if,.p ran ,, 775 MI TOUR ,BAR er 0 SIDE SPARERIBS f an 375 NEW ZEALAND SPRING LOIN LAMB CHOPS 89$ TilvIACESS WIENERS 749 ( .„,,,,,, 1110 !IR. RUA 'BRAND pilieRIB ROAST „,„ ibet CANADA PACKERS , ,„i ,,,,,t,s Bioitii .MM. fir© _ IWb NEW UM/1ND SPRINO LAMB 9 SHOULDER CHOPS $ ALL BEEF WIENERS 1.,4 59( PRIMROSE MEP OR VEAL STEAKETTES 49is STEAK SHAPED CHOPPED. ifiriuRGERS t'!' 89: TOP pip, ',4 )v SC/040MS RED HOT WIENERS 2 59t SHANKIESS SMOKED pont sunutlirks A 3 4 5 NEW ZEALAND SPRING LAMB LEGS 7 9 !WRNS CAMPFIRE , ,, A ft SIDE BACON 0.1"4- ifiTt TOP YALU COOKED MEATS '64c Ptt' 29' for the OUTDOOR ENTHUSIAST and the BACK-TO-SCHOOLER $390 ...... • r ............................... ......... „.... MAPLE LEAF COOKED CANNED HAM PREM DELPmE.ANCTEH racy HALVES OE SLICES 28 et Yrn% 4 8 DEL MONTE FANCY WHOLE KERNEL CORN T184 4,10411 RECONSTITUTED LUNCHEON MEAT DEL MONTE SUCEill CRUSHED OR CULINICS PINEAPPECNITS! T , b... iRbay - ii0' 'KISMET SOFT MARGARINE 11 35t DEL MONTE TANCY OEM Ilk WOO tAtEif tit, t. bena- MI ddiddiTt 14. .„„ A II: Mc . DONALD DUCK n07114 ORANGE JUICE 2 'tit 'CANADA p, WHITE VINEGAR - 'f:: 0( CARNATION FROZEN TATER GEMSor faatuT FRENCH FRIES FjYt9 49t 'ARMOUR CORNED BEEF .1 ,. *rip. .,,, af)' kuPERT TROTEN i .,,, SALMON STEAK 00 83c STUART 'HOUSE 12" FOIL WRAP 12„z 3,2 t 69' RUPERT 402EN HALIBUT STEAK Pi. c 88. Ms KiN0 ASSORTED VARIETIES 'CHOP tUEir SR GROW MEIN- c ar ea WOODMAN'S REGULAR 46 HORSERADISH 3 4,,,°,1 88c 0 TS COTTON SWABS Oi.o„ 69' O O R P A Y N AW G E PURE F I R C ES E H FLORIDA _ '`. 45 BROMO SELTZER - TI. 59t FARM HOUSE MiEN A. 24 6., APPLE PIE Z ,.., 81P 1, VARIETIES .',E.r.s 1612 0 AA ASSORTED' 'CANDIES '.ao 3Y( 1,14E11 VAPC5 ,. 21169$ , NO 'PEST .STRIP ''air Z SHiRLEY GAY _ APPLE PIE _ 6 ..,,... 45,t 1: 2.Pita WOODEN SALAD BOWL SET 41' SHIRUY GAY 01000LATE CREAM ROLL Aiiik . '.,!.x 5r W05'0f4 ..1".'r PEPPER MILL SET . .. . , . APPIE JUICE 1184 TOP VALU • IN TOMATO SAUCE I 19 A ims B $ llb Ka ' - STATEORO PEACH OR CHERRY PIE FILLING 49 1 ST. WILLS ASSORTED IAM DIMS 5 748C WARMS ALL 'PURPOSE GROUND COFFEE MUTT "N JEFF ASSORTED DOG FOOD SPAGHETTI 88 t 61 5 b y 88 tag WESTINGHOUSE SOFT WHITE LIGHT BULBS erf, 60,160 wan ler AssORTED COLOURS FACIAL TISSUES 4 400 UN, $ 1 toot CANADIAN CHEESE SLICES 140 ASSORTED VARIETIES • 'HEINZ RELISHES CANADA DRY ASSORTED SOFT DRINKS Care al 24 249 20PVAIAISPAGNEM SMAll MACCIRONI SNUB OR 'ELBOW MACARONI g39t t 10 at liar YAMAHA 80/G6S-B For all of the thrills of the big bikes, the economy and maneuverability of the small bikes, see the all,nevv G6S-0 for the street. This exceptional machine is *started to fin you performance when you teed it Most; oh the highway or in city traffic. Safer with water- and dustproof brakes, and flashers front and back that can be seen both day and night, ... mip.Avek,o..kock AID DRINK MIXES- A VARIETIES. BANQUET FROZEN TAEAT'BINNERS TOP IIALOtrafizoet4NVATEE OR PINK ASSORTED 'COLOURS .tattNttt PAPER TOWELS 14 1161 PRO Prbos .ff.til.J1Augosi .141n4lob• 1#* tes•Vvitb•A•lo*ettertl4tbersntiNes STEVE ARGYLE SHOP IGA WEEK AFTER WEEK AND TAKE ADVANTAGE OF OUR LOW PRICE POLICY JOIN THE VALH-PAX EAAHLY MAO atilt 124 KODACOLOR FILM 2_„1,. 2/ BAYPIELD 665-2800.