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Clinton News-Record, 1971-10-14, Page 13PIZZAS FOR OCTOBER CHEESE MONTH Pizza is an interesting way to use different types of cheese during October "Cheese Month". Canadian-made Italian types of cheese are ideal for this savory type of open pie. Pizzas may be made from mixes, have a tomato sauce and a wide variety of toppings. This topping always includes Mozzarella and Parmesan cheese but may have pepperoni, salami or other kinds of meat as well as mushrooms, onions and/or green peppers. „ANC) SWAN VOU SOME GREAT VOUNGSTEI6 COLLECTING.. , I've BUST BEEN LISTEN iN 111141-10'S Vi 'Tar 1969 i v 14rwtSyoilicolo Co, Inc, World night, ftes6r,ed PORK LOIN QUARTERS CUT INTO PORK CHOPS Canada No. 1 trade, Ontario Grown, Excellent for eating and cooking R we care All ptIcec ahown In this ad guaranteed effective through Saturday, Ottobet 16, 1971. TENDERLOIN PORTION 3 TO 31/2 LB. CUT RED BRAND STEER BEEF EXCELLENT FOR BRAISING BLADE STEAKS lb 79 fl FRESH GROUND CHUCK PKG, tgVER lb 76, PKG 79c) CENTRE CUT, tOIN WEST ST., GODERICH PORK CHOPS 16885i PORK LOIN ROASTS OUR "PREMIUM QUALITY" LOAF!! WHITE. SLICED JANE PARKER BREAD 4 Made With Pure 24-OZ Vegetable LOAVES BUY 4 Shortening SAVE 12c CHECK THIS VALUE! BILLY BEE, CREAMED Don't Miss These Buys! PARCHMENT WRAP Monarch Margarine 9,291" RICE MILISPIES-9-OZ PKG OR CORN fLAKES--I2.OZ PRO Kellogg's Cereals 30,04.00 'Wiwi", V VARIETIES, POUCH PACK Cake Mixes415-'oz Pk g s St 00 AN ASP QUA-Lity PRODUCT ANN PAGE, TOMATO KETCHUP QUEENSBURY TISSUE BLUE, *PINK, WHITE, YELLOW pkg of 4 3-ply rolls 26c a Pound tower Than a Year AgO 100% BRAZILIAN COFFEE -LANE PARKER (BUY 3 —6 SAVE 47c) S • panish Bar Cake 3 19 az cakes $11.00 Jane Parlor, Rain, Sugared, Cinnatnon (Suy 4 Pkgs. Save 32r) Cake Donuts 41 00 pkgs 0(12 — SPECIAL THIS WEEIC1K WESGATE ICE CREAM South African, Valencia RIB PORTION 7 BONE CUT (COUNT THEM) lb FROZEN, SUPER-RIGHT QUALITY, PORK SIDE SPARE RIBS 11,59? 8 O'CLOCK COFFEE itbrig (3-1B 9, (BAB BAG $1.90) McINTOSH PPLES Pizza provides party pleasure Pizza seems to be the "in" snack with the yoUng crowd these days. This savory dish of Italian origin was introduced on this continent following the Second World War, Readymade pizzas may be purchased uncooked, from refrigerated counters in supermarkets, or made-to-order, from take-out pizzerias or restaurants. For those who wish to make a pizza quickly there are basic mixes available, However, the home economists at Canada Agriculture, Ottawa, have provided their recipe for those who wish to make the whole pizza at home. For the uninitiated folks, "pizza" is Italian for "pie". However, it has come to be synonymous with a special open pie whose crust is a yeast dough. The dough is patted into a circle, covered with a highly seasoned tomato sauce and a cheese topping, with one or more kinds of meat and vegetables to dress it up. The crust may be made from a recipe for white bread, using the amount of dough equivalent to half a loaf of bread. A tea biscuit crust thinly rolled is another possibility, but a yeast crust is more authentic. A purchased spaghetti sauce makes a satisfactory quick sauce. Each pizza may have a different topping, or one half a pizza may differ from the other half. The family members ' should be pleased to taste various combinations and voice their preferences in time for the next party. The usual cheeses are grated Canadian-made Italian types such as Parmesan, Romano and Mozzarella; old Canadian cheddar may be substituted if desired but the flavor is hardly in keeping with this typical Italian specialty. While the pizza is hot, it is cut into pie-shape wedges. Pizzas freeze satisfactorily when frozen before baking. PIZZA CRUST 1 tablespoon sugar 8/4 cup lukewarm water 1 package dry yeast 3 cups biscuit mix 1 tablespoon oil Dissolve sugar in water and sprinkle in yeast. Let stand 10 minutes and stir in biscuit mix. Knead slightly and roll or pat in one 12-inch circle. Place on Bouquets of dried flowers have long been a popular decorating touch. Prepare your garden flowers now for indoor display in winter. Some flowers dry easily and retain their color and shape well. Strawflowers, Cockscomb, Helichrysum, Chinese Lantern, and Statice are suggested by horticulturists with the Ontario Department of Agriculture and Food. Cut the flowers before full bloom. The drying process causes them to open further. Remove the foliage and tie the sterns together in small bunches. greased cookie sheet or pizza pan, Brush with oil. Makes 1 crust. TOMATO SAUCE 1 cup chopped onion 4 cloves garlic, crushed 1 tablespoon butter 1 28-ounce can tomatoes 1 51/2-ounce can tomato paste 11/2 teaspoons salt 2 teaspoons sugar 1 tablespoon .rushed oregano V4 teaspoon crushed chili peppers Saute onion and garlic in butter until onion is transparent. Add remaining ingredients and simmer uncovered until thick (about 30 minutes) stirring occasionally. Makes 4 cups, enough for 4 12-inch pizzas. Spread 1 cup on crust. Refrigerate or freeze remaining sauce. TOPPING 1/3 cup (2 ounces) thinly sliced pepperoni 2 cups (8 ounces) sliced sauteed mushrooms 1/2 cup grated Mozzarella cheese V4 cup grated Parmesan cheese Place pepperoni and mushrooms on top of sauce and sprinkle with cheese. Bake about 20 minutes at 425 degrees F. Makes 1 12-inch pizza, enough for 2 main dish servings 'or 4 servings as a snack. In place of pepperoni use one of the following: 4 ounces sauteed ground beef seasoned with salt and pepper; 1/2 pound (about 7) browned sausages, cut in thirds; 1 cup (4 ounces) thinly sliced wieners; 1 2-ounce can anchovies, chopped; 2 ounces thinly sliced salami. In place of mushrooms use one of the following: 1 cup sauteed mushrooms and 1/3 cup green pepper strips; V4 cup sliced olives; 2 tablespoons chopped onion; 3 medium peeled sliced tomatoes; 1/3 cup onion rings; 8 to 10 sliced cherry tomatoes. In place of Parmesan cheese use Vs cup grated Romano cheese, and in place of Mozzarella and Parmesan cheese use 11/2 cups (6 ounces) grated old Canadian cheddar cheese. For information, and more ways to use all kinds of Canadian-made cheeses send for your free copy of the booklet "Cheese" publication 1396 to the Information Division, Canada Department of Agriculture, Ottawa, K1A 007. Hang them upside down in a dark, well-ventilated room, After drying, store them in boxes until needed. Many other plants such as Thistle, Milkweed, and Wild Carrot can be gathered in fall and used as they ate to add a distinctive touch to your dry bouquet. Sour Dock, the dark brown, pebbled plant with big brown seed capsules, is also popular, 'Thu may prefer to spray paint your collection, although enough natural variation is available to make this unnecessary. Cauliflower - tempting and tasty The cauliflower, queen of the cabbage family, is no longer a luxury. Available at reasonable prices fresh from Ontario gardens, this delightful vegetable adds new interest to summer meals. When selecting a cauliflower, look for a white to creamy-white, firm, compact head that has a clean curd. The outer leaves or jacket should be fresh, firm and green, advise food specialists at the Ontario Food Council, Ontario Department of Agriculture and Food. You can be sure a cauliflower is stale or of advanced maturity if the outer leaves are yellow and the curd is discolored and very granular in appearance. The cauliflower is best cut into quarters or broken into flowerets for cooking. Place the cauliflower pieces in boiling salted water to cover and cook uncovered for I0 to 15 minutes until tender. If it turns yellow, a teaspoon of lemon juice or a pinch of cream of tartar added to the water during the last few minutes of cooking time, will restore the white color. Do not add the lemon juice or cream of tartar at the beginning of the cooking period or the cauliflower will not soften. There are many tempting and interesting ways to serve piping hot cauliflower, It is delicious topped with grated cheese, lemon butter or tartar sauce, or cooked in chicken or beer stock and garnished with chopped parsley. Cauliflower is equally tasty served raw on a relish tray or in a salad. If it cannot be used immediately, cauliflower can be stored in the refrigerator in an airtight container for a few days, As with other vegetables, the cauliflower is best used as soon as possible. Food outlook Clinton News-Record, Thursday, October 14, -1971 William Davis at CKNX In an interview and press conference at C,K.N.X. Ty, in Wingham on Friday, leader of the provincial Progressive Conservative Party in Ontario and Prime Minister of the province William Davis said that the Progressive Conservatives are not making big promises during this election campaign because new and expanded programs cost money and the province can not afford further increases in taxes at this time. "The complete removal of education taxes from property, particularly farm properties," he said, "would not become a reality in the near future, but the present government already has programs underway to ease the tax burden on real property through a system of rebates and .shelter grants." These programs should at least reduce municipal mill rates this year, the Prime Minister indicated. In reply to a question regarding the maintenance or removal of the "local option", Mr. Davis said that the government was not in a rush to remove this local option and went on to note that all areas were not ready just yet for regional government. "There will be additional changes in the Liquor Control laws," he said, "but for the moment, at least, the local option will still decide on matters regarding Boor licences in each community." Mr. Davis was replying to a question concerning communities, such as Owen Sound, who have voted to remain dry repeatedly during past years. Mr. Davis also indicated that the Conservative government was considering the possibilities of retailing beer through outlets other than the present arrangement of government operated stores, but noted, "The system has worked very efficiently and still is." "We have not totally rejected the idea of a government Ombudsman," Mr. Davis said, "but there are still matters in relation to this position that need consideration." The provincial leader indicated that it was his feeling the establishment of such a system could lead to another layer in an already over grown bureaucracy of government and stressed that the local member of the house was still a voter's best route in having problems looked into. "Higher taxes can, perhaps, be avoided," Mr. Davis said, "by a better arrangement of provincial - Federal tax sharing of responsibilities to improve the overall economic situation." Mr. Davis was in Wingham during a one day jour of Western Ontario that saw him in Owen Sound as well. In addition to the press conference and the taping of a Public Affairs program at C.K.N,X., the Prime Minister dropped into Progressive Conservative campaign headquarters at Wirtham and addressed an enthusiastic gathering of Progressive Conservative supporters there, Candidate for the Progressive Conservatives in the riding, Lou Boyce, was also on hand and both the candidate and the Prime Minister spent some time shaking hands and talking with supporters, Mr. Davis signed an impressiiie number of autographs and also talked for some time with two Wingham high school students who were on hand representing the school newspaper and the students, The Davis tour of Western Ontario started with a pancake breakfast in Exeter that got under way at 8:00 a.m. A moderate crowd of supporters turned out and talked with Mr. Davis and Huron candidate Charles MacNaughton, Minister of Transportation and Communications. From Exeter, the group travelled by bus to Wingham and then on to Owen Sound before flying back to Toronto Friday evening. Dried flowers add nice touch Pork: Little change in prices can be expected. Supplies are declining arid are expected to be close to those of a year ago. Due to recent U.S. economic policy, there will probably be no sharp price increases. Beef: Prices may be relatively lower reflecting U. freezing of wholesale and retail beef prices.. Eggs: Plentiful supplies at steady prices, Poultry Meat: Broiler and roaster chicken will be in plentiful supply at firm prices. Turkeys of all weights will be in plentiful supply at steady to slightly lower prices. Apples: -Supplies adequate — prices declining from preseason highs. Pears: Ample supplies — low prices, Table Grapes: Diminishing supplies— prices steady. Cranberries — Adequate supplies prices steady, Potatoes: Increasing supplies — prices -declining. Onions: Moderate supplies — prices steady to declining. Cauliflower, Rutabalas, Parsnips, Pumpkin and Squash: Large seasonal supplies --- prices tulgaiaatIBINUtalillifilalaltiligaliiiiiiiiglittligalitiiitiallgaBilligillitiMillgligibilMOBBIOM declining.