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HomeMy WebLinkAboutClinton News-Record, 1971-10-21, Page 14Chicken Salad-Bacon Rolls '/2 cup chopped, cooked chicken 1/4 cup finely chopped celery 2 teaspoons lemon juice 1/4 cup grated process cheese 6 finger rolls, 6 slices bacon Combine chicken, celery, lemon juice and grated cheese, Slice rolls lengthwise. Spread about 2 table- spoons chicken mixture between halves of each roll, Wrap a bacon slice around each roll, fastening it with toothpicks. Place rolls on a wire cake rack, set inside a shal- low baking pan. Grill rolls, turning often, until bacon is crisp and rolls are heated. Yield: 6 Chicken Salad-Bacon Rolls. Using th6 pressure cooker for vegetables FASHION/CANADA — Theret rieW fabric interest in this crushed velvet sports jacket that's fully-lined with Sherpa. Welted stitching outlines the collar, designed by H. Roth for Craft Sportwear Ltd., Toronto, it retails at SS9.9S, FASHION/CANADA selections for 1011 are identified'by the fASHIOWCANADA tag — your theippitigguide,to excellence of Canadian fashion design and workmanship. beveloped by the federal Department of Industry, trade and Commerce, in cooperation with leading industry associations and participating Provincial novermtients, the FASHION/CANADA program aims at ettabliihipg greater acceptance at home and abroad for fashions created and manufactured in Canada. Amon' is; KM A VoY. AO NUM 1111..04•00ftwoftk-... Mr. Castle was introduced by Mrs. Stewart Middleton and thanked by Mrs, Frank Fingland. The sale of many lovely seasonal bouquets which graced the council table thew the meeting to a close. Mrs. John Oruenwald won the draw for a door prize, distributed than 6,800 copies over last year's distribution, Mr. Scott said. He added that a pocket-sized Personal Directory for keeping a list of frequently called numbers is available without charge from the business office. The fifth meeting of the Clinton II Moo-Moo-Girls was held at the home of Glenna Ellis Oct. 12, The meeting was opened with the pledge followed by the minutes which were read' by Karen Tyndall, Our discussion was featuring dairy proteins. Marguerite Snell, Sharon Colclough and Susan Tyndall made tuna a la king. Judy Tiesma and Barb Elliott cleaned the dishes. OUR "PREMIUM QUALITY" LOAF MADE WITH PURE VEGETABLE SHORTENING JANE PARKER, SLICED SANDWICH BREAD z,:$s 1.00 BUY 4 LOAVES SAVE 213c WEST ST., GODERICH Try These Quality Jane Parker Baked Goods Tonight! Jane Parker, Raisin or Peach Pie full 11-inch, 24ez Site (SAVE 100 each 49/ We Care NO FINER MAT SOLD ANYWHERE JANE PARKER Bran Muffins JANE PARKER, SLICED (WY 3 PKGS, SAVE 17c) 3 Pk gs of 6 $1.00 (WY 4, SAVE 3241 Raisin Bread 416 oz loaves $1.00 JAM PARKER (BUY 3 -- SAVE 414 Spanish Bar Cake 3 ic9,7ez, $1.00 Don't Miss These Values! Soft Drink, Prita,l Lower *Ulan a Year Ago PEPSI-COLA tauten of 6 -- 1041.44 bile 49, (Plus WI: bepoit) ,WHItE, YELLOW, BATHROOM TISSUr hob Royale Pkobt4tolit69 CHOCOLATE DRINK Nestles Quit 2.16 tin 9 COFFEE Maxwell House lb bag 81?' BREAST QUARTERS lb MIXED QUARTERS CHICKEN HALVES WHOLE CUT-UP si Sausages blOESTIVE, SHORTCAKE, NICE, PLAYIOX, AFTERNOON TEA FRESH PEEK MEAN Biscuits 3 71/4`" Pkgs $1000 ALL PRICES SHOWN IN /HIS AD GUARANTEED EFFECTIVE THROUGH SATURDAY, OCTOBEk 23,1971„ Aeserterl 'Colors, ?epee, Royal. SUPER TOWELS Tice-Ply loll "I\ PORK LOIN QUARTERS CUT INTO No Centre Sikes Removed PORK CHOPS chops liPkg 111 SUPELltIQHT -QUALITY, SLICED, SKINNED MAPLE LEAF ARANO Beef Liver 11)59? Wieners l-lb Vat ;rat 59? MAPLE LEAF UANb, tLICEEr sears Pack It) 49szt Bologna 16-oz Pkg 59? SCHNEIDER'S ItItANDr SLICED Cooked Ham y.7.54fte BURNS *RAND, BEEF A PORK round tick 179? CANADA FANCY GRADE, ONTARIO McINTOSH APPLES 5-LB CELLO BAG 6-QUART 99 BASKET A Superb Blend of 100% Brazilian Coffee-26c lb. Lower Thin a Year Ago 8 O'CLOCK COFFEE 1-LB BAG 3-LB BAG 69? 1.99 tRAtkERS WALKER'S SALTINES PKO 3 pi,gs MOO Na. I t ECAlt IIEEKIST HONEY 14.6 otit FRESH CHICKENS LAMB CHOPS , Canada Grade "A" tviscerated Ito 3 lbs SHOULDER CHOPS LOIN CHOPS RID CHOPS 9$4' lb 59c CANADA FANCY GRADE, ONTARIO GROWN APPLES Tolman Sweets, Cortland, Snow, Greenings 6A Clinton NeWs-Recoml TbUrSday, October 21 1971 Horticultural Society heard Mr. George Ca.' tee potatoes (small or cut in halves), 9 minutes; squash — Acorn (halves), 4 minutes; Butternut (pieces), 7 minutes; Hubbard (pieces), 5 minutes; turnip (diced), 1 minute. A special recipe for round steak, which is delicious when served with hot French bread and garden fresh vegetables of your own choice, is an easily prepared gourmet treat that's recommended by Jean Merlet, Chef de Cuisine, at Le $aron Motor Hotel in Trois-Rivieres, P.Q, One of his favorite" recipes, the ingredients given by Chef Merlet are sufficient to serve six persons. Why not try it today? INGREDIENTS 6 portions of round steak, 8 to 9 oz. each 3 medium onions, minced 1 12-oz. tin peeled tomatoes 1 pint beer 2 tablespoons brown sugar 4 oz. brown roux (2 oz. flour and 2 oz. butter) 2 tablespoons oil 2 cloves of garlic 1 sachet Bovril beef bouillon powder Thyme, crushed bay leaf; parsley to taste Salt and pepper METHOD To prepare this gourmet recipe according to the recommendations of Chef Merlet, you will need six portions of round steak of about There is nothing quite like Chinese-style foods yet many of the most popular Chinese dishes are easy to prepare and you need no special pots or pans. So why limit your family to an occasional treat at a Chinese restaurant when you can prepare quite an authentic meal for them to enjoy at home, between those "let's eat out" days. Good organization is really the secret of success when preparing Chinese-style food. Get all of your ingredients ready, vegetables chopped, sauces made, etc„ then assemble Wand cook as directed. The Chinese like their vegetables tender-crisp so avoid overcooking and serve the food as soon as it is ready. For your first meal, try either the Sweet and Sour Pork or the Pork Chow Mein recipes given below and serve with the Garlic Ribs and Pork Fried Rice. If you like, start the meal with hot consomme garnished with sliced green onions or with Chinese Egg Rolls which you will find in the frozen food section at your store. Serve fruit and cookies for dessert, and Chinese tea if you like. For added fun make your own "fortune cookies." Simply write out a few appropriate fortunes and wrap each in foil with a -cookie. GARLIC RIBS 2 pounds pork back ribs 2 tablespoons vegetable oil 2 or 3 cloves of garlic, finely chopped Salt and pepper 11/2 tablespoons cornstarch 2 tablespoons soya sauce 2 thicken bouillon cubes 2 cups boiling water i/2 cup Finely chopped onion Cut meat into one rib sections. Heat Oil hi a heavy Skillet; add garlic and saute over low heat until golden brown; remove garlic pieces, Add ribs to pan ahtl brown nicely un all sides, Season with salt and Pepper. Meanwhile, combine cornstarch and soya sauce until free of lumps. Add bouillon tubes dissolved in the boiling water (or use 2 cups chicken Stock). Cook and stir Until mixture is thickened. Add onions. To braise: Drain any excess fat from browned ribs in skillet and add sauce; cover. Sting to a bell then lower heat and simmer gently for about 1 hour or until meat is very tender. To Bake: — Arrange browned ribs in a baking pan, pour on the sauce and cover pan with foil. Bake in preheated 325 degree oven for one hour then uncover and bake for another 20 minutes or until well done; him a ton* of times, Serve ribs with pan juices. Makes about four servings. one half inch thickness, and each weighing between eight and nine oz. Season your steaks with salt and pepper and fry them quickly on both sides in a skillet or deep frying pan that contains two tablespoons of oil. This will take only a matter of seconds before the steaks are slightly brown on both sides, They should then be moved to a Dutch oven. The next step is to saute three minced onions in the same oil that is left in your skillet. Saute them until 'golden at which time the onions should be spread on top of your steaks, In your skillet you should now add one pint of beer and the juice that you'll find in one 12 oz. tin of peeled tomatoes, Gradually, and blending well, add two tablespoons brown sugar and one sachet Bovril beef bouillon powder. Thicken this mixture with 4 oz, of brown roux which you have made by blending two oz. of flour with two oz. of melted butter. Then add herbs and garlic. The final step is to pour this sauce over the steaks in your Dutch oven, cover, and cook in a low oven at 250 degrees for two and one half hours. Chef Merlet recommends that you add the peeled tomatoes half an hour before the end of cooking. SWEET AND SOUR PORK 11/2 pounds lean boneless pork (shoulder, loin or tenderloin) 1 tablespoon vegetable oil Salt and pepper 1 (19-ounce) can pineapple chunks 2 tablespoons cornstarch 1/3 cup brown sugar 1 cup pineapple juice 1/3 cup vinegar 1 tablespoon soya sauce 1/2 cup sliced green onions Toasted almonds Cut pork into cubes or strips. Heat oil in a heavy skillet and brown meat nicely on all sides; season with salt and pepper, Drain pineapple chunks and reserve syrup. Combine cornstarch and brown sugar in a saucepan; stir in pineapple juice and reserved syrup. Cook and stir until mixture boils and is thickened. Remove from heat and add vinegar and soya sauce. Pour over browned meat; cover pan. Simmer over low heat until meat is tender (20 to 30 minutes). About half way through the cooking time, add the pineapple chunks. Then add sliced green onions for last 5 minutes of cooking time. Transfer to heated serving dish and garnish with toasted almonds. Serve at once. Makes about four servings. The Clinton Citizens' Horticultural Society held their fall meeting Wednesday, Oct. 6 in the Clinton town hall with more than 80 persons in attendance. Mrs, Don Pullen presided and extended a warm welcome to all, The secretary, Mrs. Cyril Van Demme, gave a resume of the society's projects. Mrs. R, G. McCann gave the financial statement. Mrs. C. H. 'Epps is in charge of distributing the members' premium bulbs. Mrs. William Klee of Hanover, the district governor of district No. 8 unit of the Ontario Horticultural Society, was present and brought greetings, Mr. George Castle from Jenkins Hardware and Seeds, London, was the special speaker. Mr. Castle is featured regularly on C,F.P.L. radio with his gardening tips. His topic for the evening was very timely: Fall Gardening and Bulb Planting. A native of Belfast, Mr. Castle as a youth learned the seedsman trade and is steeped in gardening lore. He urged the members to clean up their gardens for winter before the cold weather arrives. Bulbs should be planted soon to get a good start before winter sets in. If you move or transplant or divide perennials, stick some bulbs in the holes thus provided. Plant bulbs in clumps, not rows. The time to prune a tree or shrub is when "the saw is sharp", Let geranium slips sit a day or two to heal before trying to root in water or other medium. The lawn should be well cat as late in the season as possible for 'a neat appearance and also for a good New telephone books for old began arriving in most households and places of business in the Clinton area Oct. 13. Bright decorator colors of blue and green will again this year carry the invitation to "Please Look in the Book" on the new telephone directories, Designed to encourage telephone users to check on telephone listings in the directory before calling directory assistance, the books provide a handy "dictionary" on the telephone and its services, said Jim Scott, Bell's manager for this area. According to Mr. Scott, almost 70 per cent of the calls to the directory assistance operators last year were for numbers already listed in directories. Cost of providing directory assistance service continues to grow. In 1970, cost of providing directory assistance was many millions of dollars. Operators' growth next spring.. Mr. Jenkins concluded his talk with slides of new and old varieties of tulips, hyacinths and lilies, There were many new and wonderful varieties of lilies such as Robin, the Imperials, Nightingale, Thunderbolt and Jamboree. salaries alone were nearly $10 million. These costs must eventually be reflected in the cost of service to customers, said Mr. Scott, A new look in introductory pages has been added this year. They're blue, highlighted with red print and they're stepped to give an index. It's a move to help the customer find the information he or she requires more easily, Some examples are how to reach your telephone company, service call numbers, your local calling area and how to place long-distance calls. Space has also been provided for emergency numbers on the inside front cover. The customer is requested to look up and jot down the emergency numbers that apply to his or her area. Some 178,000 copies of the new Bell Canada telephone directory for London, St. Thomas, Goderich and surrounding area will be distributed, an increase of more There is no need to sing the praises of the pressure cooker to its many users. It will cook a variety of foods and take a shorter time to do so than will more conventional methods. While this is an asset in the cooking of most meats, some vegetables may easily be overcooked. To avoid this and have good flavor and color in the cooked vegetables, careful timing is necessary. The pressure cooker takes a few minutes to arrive at the timing stage of 15 pounds pressure. During this interval, the vegetables are actually cooking and require a very short cooking under pressure. This applies to such vegetables as diced turnips, carrot and parsnip fingers. The size, shape and state of maturity of the vegetables mustTall be considered. From the following table it can be noted that the pressure saucepan cooks vegetables such as beets, potatoes and squash in a much shorter time than other methods, The home economists of Canada Agriculture provide this table of cooking times for various vegetables but it should be used only as a guide. It is best to follow the manufacturers' directions that come with the individual pressure cooker, PRESSURE COOKING TIMES FOR VEGETABLES Beets (medium sized) about 11/2 inch in diameter, 8 minutes; carrots (whole), 8 minutes; carrots (fingers), 1 minute; cauliflower (whole), 3 minutes; onions (whole), 4 minutes; parsnips (whole), 4 minutes; parsnips (fingers), minutes; Chinese food easy to prepare \ew telephone directories