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Home My WebLink AboutClinton News-Record, 1971-11-11, Page 13No diSCO1111 w 11 Parezei FUEL KIDS PAUL KERRIGAN 9,,,ree4 P45446 482-94)153 1379 VICTORIA. ST , S ,CLINTON1 BP Clinton News-Record, Thyrsdav, November 11. 1971 SA Using those rib cuts of beef vERE'S BIG GAME . IN TEIE WANi ppS A carcass of beef can provide excellent eating for a variety of budgets. The aristocrat of beef roasts is, of course, the prime or standing rib roast containing from one to five ribs. This cut is well marbled with fat and should be roasted uncovered in a 325 degrees oven. In the trimming of this roast, the lower part of the ribs, with its layers of lean and fat, is removed. It is usually cut into pieces called short ribs or braising ribs. These meaty pieces are full of flavor when braised or cooked slowly in moist heat until the short bones separate ' from the meat. Adding vegetables makes it a meal in itself. This must not, however, be considered a meal-in-a-hurry unless you have a pressure cooker. Not to be confused with the pieces of short rib is the cross rib roast (depending on the cutting method it may be called "short rib roast"), This cut comes from the shoulder or chuck and is next the blade. It is thick and meaty, with small rib bones, and makes an excellent pot roast. Thus the rib section of beef provides cuts for dry or moist methods of cooking. The home economists at Canada Agriculture, Ottawa provide their method for cooking and seasoning these short rib pieces in this well seasoned "Braised Short Rib" recipe. 1 19-ounce can tomatoes 1 teaspoon salt '/4 teaspoon pepper 1 teaspoon paprika 1 bay teat 'A teaspoon oregano 1 teaspoon sugar Cut ribs in serving-size pieces, removing excess fat, Brown ribs in fat about 10 minutes. Remove from pan. Saute onion, celery and carrot until onion is transparent. Stir in flour, add tomatoes and bring to a boil, stirring constantly. Add ribs and remaining ingredients. Cover and simmer until meat is tender (11/4 to 2 hours). Six servings, BAINTON LIMITED FACTORY OUTLET has not moved BRAISED SHORT RIBS 3 pounds short ribs 2 tablespoons fat 1 cup chapped onion 1 cup diced celery 1 cup diced carrot 3tablespoons flour Winter squash • makes delicious eating Flavor, with the unbeatable combination of low cost and low calories, makes winter squash a vegetable prizewinner. Winter squash come in various shapes and sizes. All have a hard tough rind. Inside is a rich golden pulp which cooks to a soft texture similar to sweet potato. The delicate flavor blends with almost any meat, particularly bacon, sausage, ham, pork chops and poultry. Ontario harvests four main types of squash. Acorn or pepper has a dark green shell with distinct grooves and moist, slightly fibrous flesh. It is often halved, stuffed and baked. Buttercup is round, with a topknot or "turban". It has thick, fine-grained flesh with a sweet nutty flavor. Its shell is smooth and dark green with grayish stripes. Butternut squash is tan colored, elongated and bell shaped. Its pulp is smooth and the least stringy of all the commercial squash varieties. Hubbard squash is large - up to 12 inches in diameter - with a bumpy, often "warted" shell and green, blue-gray, or orange-colored rind. It is often broken into chunks for sale. Color, size and shape vary, but all are cooked similarly. Food specialists at the Ontario Food Council, Ontario Department of Agriculture and Food, suggest parboiling for about 10 minutes for easier peeling. Rinds may also be left on. Squash may be steamed in a small amount of water, covered, for 30 to 35 minutes; baked at 400 degrees for 30 minutes; or baked at 350 degrees for 60 minutes. Halve, quarter, or cut in rings, and season with butter, herbs,, bacop sbits, maple syrup, orange; ,'applesauce, 'onion'''' or sour cream. Mash, glaze, or stuff for added variety. BAINTON'S ARE CONTINUING TO OPERATE IN THEIR ORIGINAL OLD MILL BUILDING IN BLYTH Shop in this old building, a landmark in Huron County since 1894. Wool and Leather products offered UP to 30% LESS than last year's Sale Prices. The name "BAINTON" is our guarantee • - BRAISED SHORT RIBS Short ribs, often advertised as a "special" at meat counters, makes tender flavourful eating. These pieces are layered with meat and fat and contain small rib bones. Cooked slowly for one to two hours as one would cook a stew, the meat is so tender it leaves the bone. Vegetables may be added towards the end of the cooking. The home economists at Canada Agriculture, Ottawa, suggest a trace of oregano for a special seasoning. STORE OPEN DAILY MONDAY THROUGH SATURDAY 9:00 a.m. - 6:00 p.m. 45 101111,1911 MERCURY ROCKET WI MOM MI REMIT TOIJMIT QUANTITIES PIKE! kOICTINIumma.osess.-1, Sat. Nov.l3th , 1971. TffiltiT S MARGARINE ' HOP THESE POPULAR BONUS BRANDPRODUCTS MANINACTUBOYS SUGG. LIST PRICE Of EACH SNOWMOBILE 51,131.00 2 TO WI OYU AWAY EACN WWI 101 grans KA'S 510T1115 "WIN A /MIK" CON11111 Purchase one of aor popolor bones Mena peoiate• lined on opposite poem ar any fmeaneble lectimile, pick up vela entry tom,at the ;lash notier, and deposit it In the WM box M the trent of your Food IGA stay M the louth•Wm• tern °Marla some. II beautiful I•71 Mercury Rocket snowmobiles el be eon by ma. lady IGA Moppet • 2 to be wen tech week far 9 consecutive peeks. lemmas. who enten is eligibie win. Wiliam mutt emote e skIll.testins question. No substi- tutes. plus mutt be token as Mown. Contest ends Dec. 23 th•enter as often as you wish! .3PLRt $1 I ES IS 0, Ea 35 9, t FRESH I EGGS 110INMANS kINC II ZI FILTER CICARETES Iffg 2 r .3 :* s9 Ph:" Food outlook Clinton TOWELS ( discos* iist SHIRLEY GAY ENRICHED WHITE SLICED BREAD JELLO ASSORTED FLAVOURS JELLY POWDERS AYLMER TOMATO CATSUP CHASE & SANBORN ALL PURPOSE GROUND COFFEE CASHMERE ASSORTED COLOURS BATHROOM TISSUE AYLMER CHOICE GREEN PEAS Pork: Supplies are plentiful and some seasonal price weakness may be expected in the immediate future. Beef: Little change can be expected in beef prices. Eggs: Will be in plentiful supply at relatively low prices. Poultry Meat: Broiler and roaster chickens will be in adequate supply at firm prices. Broiler turkeys will be in adequate supply at steady prices. Heavy turkeys, expecially toms (16 lbs. and over) will be in plentiful supply at relatively low prices. Ducks will be in plentiful supply and geese in adequate supply, at steady prices. Apples: Eastern Canada supplies will be ample with prices slightly lower. Western Canada supplies will be adequate with prices steady. Pears: Supply is adequate to heavy with prices slightly lower. Cranberries: Adequate supplies and lower prices. Potaotes: Adequate supplies and declining prices. Onions, Carrots, Cabbage and Retabagas: In adequate supply and lower prices. Novelty stripes feature this knit knicker suit. The mock turtle neck, belt and bottom cuffs contrast in a solid shade. Of 100 percent polyester "Fortrel", it comes in colours of navy, red, brown and green and in sizes four to 12.. By Saey Knitting Limited of Montreal, the retail price is $20. FASHION/CANADA selections for 1971 are identified by the FASHION/CANADA tag — your shopping guide to excellence of Canadian fashion design and workmanship. Developed by the federal Department of Industry, Trade and Commerce, in co-operation with leading industry associations and participating provincial governments, the FASHION/CANADA program aims at establishing greater acceptance at home and abroad for fashions created and manufactured in Canada. 18 1 lb. 79 bag 11 oz btl. Dom discouRD OCEAN KING QUALITY RED SOCKEYE SALMON DIXI ASSORTED FLAVOURS SOFT DRINKS BANQUET FROZEN BEEF, CHICKEN OR TURKEY GOLD BEEF FANCY PEACH HALVES OR SLICES KRAFT REGULAR CHEEZ WHIZ MIXO LIQUID BLEACH POT PIES 16 ox jar 10oz. tin In the heart of Downtown Toronto FLORIDA MARSH RED OR WHITE GRAPEFRUIT 10 for 854 uneD PRODUCT OF SOUTH HOTHOUSE TOMATOES AFRICA OUTSPAN A Ib 6 CHM:01.117A CANADA Na I ONTARIO AAOLRSI. ) terra CARROTS ""q O'iwirA" AM A FOR ROASTING CANADA GRADE "A" FRESH CANADA GRADE "A" FRESH ROASTING CHICKENS CANADA GRADE "A" FROZEN TOP VALU OR FRESH HAM SHANK PORTION FRYING CHCKENS 33c FRESH TURKEYS 9 l'/s to 516 size lb r r 38s 45t 2 to 3 lb 6 to 10 lb size size CANADA NO I ONTARIO NOTHOUSI2I LEAF LETTUCE 29 CANADA ',ANC,' APPLES m'INT°''' 3a, 3f ORANGES BANANAS 29, I YOUR CHOICE OR 1 113EUDTI I517t.ESATialrif a REDS 1 SCHNEIDER LWIENERS II BY THE PIECE I KENT SLICE SIDE I MARY MILES SMOKED isCHNEIDERS 37 SCHNEIDER'S59 4 1 pion 49,n J 'BOLOGNA If, !I I BACON Ibi SHOULDER lb L I WHEN COLD BEGINS 10 SHOW ITS FACE — OUR OIL WILL PUT IT BACK IN PLACE SPROUTS FOR ROASTING " FRESH HAM P.."10^ 48n, STEAKS OR ROASTS 991 WIENERS 97t TOP VALU SAVOY BONELESS ink 9c SWEET PICKLED CANADIAN BACON 7 .11, r Axfii.rpirarizzarcihn FRENCH FRIES 21b 49 bog it ....- ...,.„.... ORANGE JUICE I/0. 39t tin TOP VALU RECONSTITUTED APPLE JUICE 4$ cm2 5 Ar. tin W SPAGHETTI OR READY CUT MACARONI 2 lb 394 PRIMO pkg MOTHER PARKERS INSTANT io jar on COFFEE 49 DAVID'S EMPRESS OR EMPIRE CHOCOLATI MARSHMALLOW COOKIES litr 55t CRISCO COOKING OIL 24 es ft I ( M 7 7 POWDERED DETERGENT TIDE XK King size 79 AYLMER CHOICE ASSORTED VEGETABLES twittiot tins 3 6'4 - $1 I, Ott OR TOMATO SAUCE PRISM LIQUID DETERGENT oz 16cZ 35‘ BRUNSWICK SARDINE 3 3 wiz 39 4 TOP YALU TRENCH FOIL WRAP toll C a it „a -', * PRIMEROSE VEAL OR BEEF STEAKETTES 591 LINK OR FARM STYLE BURNS SAUSAGE 5 t lb GOLDEN SKILLET BONELESS 0 /0, CHICKEN CUTLETS,1:071t HOLIDAY FARM FROZEN 21611,59 ENTREES 1,41 each 79.1 NEW ZEALAND SPRING LAMB LEGS SWIFT'S OWN ROAST CORN BEEF TOP VALU SLICED SIDE BACON I lb 671vkE TOP VALU READY TO EAT DINNER HAMS 971 991 WONDERS OF THE ANIMAL KINGDOM ALBUM FREE Peulq Al of 10 Different PRIo71, ON SALE EACH WEEK FOR ONLY BONELESS IMPERIAL OVEN ROAST FRESH GROUND 75; 99! TOP VALU BOLOGNA Etiot cc( PI R WIF IW/Flb it You're in the centre of "what's happening" when you stay at the Lord Simcoe. Attractions like the O'Keefe Centre, the Toronto Dominion Centre, new City Hall, the Royal Alex Theatre, fascinating shops — all are only walking minutes from the front door. And for activities at Maple Leaf Gar- dens or the e.N.E, grounds, the subway and Streetcars are right outside the front door. • Enjoy a weekend or. week'at the Lord Simcoe 'you'll find the prices surprisingly sensible. E Lord Simcoe Hotel University & King Streets, Tel 262-1848, SHOPSEY'S POTATO SALAD COLE SLAW Ties RIBS OF Igo FOR *RAISING • SHORT SLICED BEEF LIVER 591 WINTEk II bey • LOCAL TRADEMARKS, Me Enjoy this 'winter `— with our Fuel Oil. Cold belongs outdoors . — not in your home. For' real warmth — call to-day! triORTED PUDDINGS CHOICE " TOMATOES MOODS CAREFREE FEMININE NAPKINS HEAD A SHOULDERS LOTION JAR OR 'TUBE Fon* 1 SHAMPOO sloe 3..6 as 8 PIP 2101i UM, 4 WITH EACH S 53 00 ICA PURCHASE IMPORTED DINNERWARE ENOCH WEDGWOOD (TUNSTAll) LTD rod, bat., port, only 49 DINE WITH THE ENGLISH COUNTRY SET A 0,e•..1 pen... ,Ac, JELLO LEMON PIE FILLER SPRAY DEODORANT 9c SEr 99, l2 es k Pb of 12 C BHEARBZY73m1FIOODOR S 4 7 in:" %pm TOP VALU PARCHMENT MARGARINE 16eS 1 VAN T S'like C CUT RITE WAXED PAPER S .1 5!' $ OR REFILL TOP VALU STAFFORDS INUERIRRY OR STRAWBERRY It ex PILAU/I__ II" I is, SOFT tub MARQU FARMER satajogits PRICK.COLRT At 7 ,2. CHEESE okk SILVERDALE ORANGE PEKOE Ph- ; ,2 9 TEA BAGS MUT 11111 "it II 49 CREAMED HONEY 1:4,,, TRU FIT ONE ME PANTY NOSE PURINA DOG CHOW ILlb 3 79 tAvoits MOUTHWASH b" AAI %Ai( Ti-sc's,71;;;' Of 5Sf 015,, 7 C