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Home My WebLink AboutClinton News-Record, 1970-05-14, Page 10• C inton Memorial Shop T. Orin and SON CLINTON EMU RAF/Mat' Phone 482-721 Open Every Afternoon Local lloOliamattlYI A, W. STEEP -- 4824642 34' r, CLINTON FAIR ONTARIO'S !LARGEST SPRING FAIR JUNE 5th and 6th Prize List Now Available From The Secretary, Robt, Gibbings, RR 1, Clinton. MAKE PLANS TO EXHIBIT NOW JAMES SNELL, President WHITE BEAN ! NOW IS THE TIME TO ORDER YOUR SEED REQUIREMENTS CONTRACTS AVAILABLE FOR CORN &BEANS AT MOST ATTRACTIVE PRICES W.G. Thompson St Sons Ltd. HENSALL TELEPHONE 262 25/7 FERTILIZER -WE STOCK tit competitive prices 'PROVEN HERBICIDES FOR WHITE BEANS" FRESHLY GROUND inced Chuck \,,,t 4 Eg mt;g 4. • I "1 er FRESH CANADA GRADE "A", EVISCERATED, YOUNG TuRKE yr s 5 to 10 lb average lb SUPER-RIGHT BRAND . Skinless, Shankless, Defatted SMOKED, COOKED VACUUM PACK 5!.'1 TO 7-LB AVG. NECKS & BACKS Lai MEXICAN, SALMON FLESH, NO. 1 GRADE, JUMBO SIZE 45's CANTALOUPES 3 for 8 8 PEAMEALED CENTRE CUTS ANGEL CAKE JANE PARKER Ann Page SPECIAL PfIICEI 3 15-fl.oz bfb 89? From Coh6entrate, Pantry Shelf APPLE JUICE 48-H.ottin29f1 Sweet, Hamburger, Hot Dog, Corn ROSE RELISHES 312.11.0z ibTs 89? Roy All LUNCHEON MEAT 12.ozlit,39.# Jaw writer, deity bated keg. Pried 694 SKYE 1:ic Rhubarbeilipple „e 8" 24-ot 149( Fan6 Ouaf ity BUY :5, SAVE Igo A&P Apple Sauce 5)-4-ilofing89.i Ahn Page SALAD DRESSING 32-FL-OZ JAR 49,e Reg. 59c SAVE 10c Westgate, Vanilla, ButtersdotCh, Chocolate Rippler 1/2 .GAILON CAI tON ALL PR1dES 114 'THIS . AO GUARANtEED EFFECTIVE iittIOUOH SAtitlbAY MAY la, 109 Serving Hot bogs This Weekend? Maple Leaf Brand Wieners 2-lb vacuum pkg 1.09 Jane Parker PKG OF 8 Rolls 330 Wiener Rolls pkg of 12 rolls 45t Chicken livers make delicious and nouishing luncheon dishes ?A. The Clinton.Npyys-f3pc9rd, Thursday, May 14, 197Q Cultuatp Artg“Cornet Asparagus Oplatirw. Mold Calcbrortc$ Fresh Sca..$0.0 Definitely a careful shopper's choice, pork liver couples high amounts of protein, vitamins A and 13, and iron, with budget prices. This recipe from the Ontario Food Couneil, Ontario Department of Agriculture and Food, combines interesting spices, onion, bacon, and liver in a tasty recipe for your family's enjoyment. BACON-WRAPPED LIVER PATTIES 11/2 lbs, sliced pork liver 2 tbsp. oil fiacietevvrappect Liver Patties naked Potatoes .Frozen-Creep.Peas 1.-er.nonSripw Menu of the •week. 'A cup minced entail 11/4 cups coo Iced rice 2 eggs, beaten 1V tsp. salt tsp- pepper tsp, thyme• 1/4 tsp, marjoram 8 MIMS bacon 2 tbsp. drippings Braise liver in oil until very lightly browned on each side, about 5 minutes. Grind liver. Combine ground liver, onion, Tice, eggs and seasonings. Mix well. Shape into 6 patties and wrap a slice of bacon around each. Brown patties on both sides. Allow 10 to 15 minutes for cooking. Serves 6 to 8. When chicken livers are op display at the meat counter put a packet in your shopping basket, If there has been a heavy demand for cut-up chickens the livers may be offered at a special price. Like all types of liver, they are very nourishing and cook in a short time. They Should be used in a day or two as they are highly perishable. One pound of this delicate meat will serve four persons because 41ere was no waste, In preparing chicken livers the membranes encasing the livers are removed, then the delicate tissue is cut into bite-size pieces. Chopped, onion is sauteed in butter, the liver pieces added and cooked over moderate heat :for a few minutes only. In the recipe foi , "Chopped Chicken Livers", tested by the home .economists of the Canada Department of Agriculture, hard-cooked eggs and seasonings are, added to the chopped cooked liver' and onion. They suggest that the mixture be used as a sandwich filling, or on toast pieces as an hors d'oeuvre, "Sauteed Chicken Livers" may be served on toast or over omelettes and "Chicken Livers with Rice" as a luncheon treat, together with a salad. All these dishes are mild-flavored, simple to prepare and delicately Seasoned. CHOPPED CHICKEN LIVERS pound chicken livers % cup chopped onion 3 tablespoons butter 2 hard-cooked eggs, chopped 1 teaspoon salt 1/8 teaspoon pepper Remove membranes and cut livers in pieces. Saute onion in melted butter until .transparent. Add livers and fry until lightly cooked (about 3 minutes) or until lightly pink in centres. Cool. Chop livers, mix with chopped eggs and seasonings. Serve as hors d'oeuvres on toasted bread squares or as a This sweet and easy rhubarb dessert puts a touch of spring in cold weather menus. It's a delicious medley of Ontario's winter rhubarb and a sweet souffle. Sweet Rhubarb Souffle Sauce 3 cups rhubarb, cut in small pieces 1 cup sugar Wash and cut rhubarb. Place in buttered casserole and sprinkle sugar over the' top. Cover and bake at 350 'degrees F. for 45 minutes. . Souffle 3 egg yolks 6 egg, whites 1/4 cup icing sugar sandwich filling on rye bread. Makes about 1'/s cups, The mixture may be blended in, an electrie blender if a very smooth pate is desired. SAUTEED CHICKEN LIVERS 1 pound chicken livers %cup chopped onion V4 cup butter 1/4 cup flour 2 beef bouillon cubes 2 cups hot water 1/4 teaspoon salt Dash pepper 1 teaspoon Worcestershire sauce Remove ' membranes and cut 'livers in bite-size pieces. Saute onion in melted butter until transparent. Add livers and fry until cooked (5 to 8 minutes). Remove livers and keep hot. Add flour to pan and stir until blended. Dissolve bouillon cubes in water. Gradually stir bouillon into flour and cook stirring constantly until smooth and thickened. Add remaining ingredients and livers. Serve on toast or over omelettes. Makes 4 servings on toast or 6 servings with omelettes. CHICKEN LIVERS WITH RICE 1 pound chicken livers 44 cup flour 1/4 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon pepper 1 cup chopped onion 3 tablespoons butter 1 can (10-ounce) cream of chicken soup 1/2 cup evaporated milk 1/4 teaspoon basil 2 cups cooked rice 1 tablespoon chopped parsley Remove membranes and cut livers in bite-size pieces. Mix flour, salt, paprika and pepper. Roll livers in flour mixture. Saute onion in melted butter until transparent. Add livers and brown. Combine soup, milk and basil with livers and add rice. Cover and heat thoroughly. Sprinkle with chopped parsley. 6 servings. 1/4 tsp vanilla 1 tsp lemon jiuce 1/4 tsp lemon rind Beat egg whites stiff. Beat egg yolks until thick and lemon colored, adding sugar gradually. Continue beating until sugar is well blended. Add vanilla, lemon jiuce and rind. Fold egg whites into yolk mixture. Pour into well-greased 2-quart casserole. Set dish in. a shallow pan of hot water and bake at 350 degrees F. The souffle is done, say home economists, Macdonald Institute, University of Guelph, when it's firm in the centre and light brown in color. Serve the souffle over the warm rhubarb sauce. Serves 4 to 5. Star 'status for the ordinary onion The ordinary onion takes on star status in this, traditional French onion pie. Home Economists, Macdonald 'Institute, University of Guelph, suggest serving the pie as a luncheon dish with a tossed green salad. Onion Pie 9 or 10 slices bacon, cut in 1-inch pieces 5 medium onions, thinly sliced 1 tbsp flour ,l,tsp salt 1/4 tsp pepper 1 cup light cream 4 slightly beaten eggs 1 9-inch" unbaked pie shell 1/3 cup grated Cheddar cheese dash of nutmeg Cook bacon until crisp. Pour fat from . skillet, reserving one-quarter cup. Drain bacon on absorbent paper. Cook onions in reserved fat until tender but not brown. Stir in flour, salt and pepper. Add cream; cook, stirring constantly until mixture thickens. Remove from heat; add small amount of hot mixture to eggs, then add eggs to hot mixture. Mix well. Pour into pie shell; sprinkle with nutmeg. Bake in hot oven (400 degrees F.) about 20 minutes until a knife inserted in centre comes out cleam. Sprinkle with grated cheese and place under broiler for two minutes. Let stand five minutes before serving. Serves 6. Svieit n easy desserts , with rhubarb The world's all a-shimmer with green, growing things, Make a dish to match, It's shimmery, fresh lemon gelatine in a pretty mold with the season's greenest asparagus iinprisoned in the clear gel. An envelope of Knox Unflavored Gelatine does the trick, scientifically measured to gel two cups of liquid, The refrigerator does most of the work. Check occasionally, and when the mixture thickens slightly, fold in the asparagus and other vegetables and leave in the refrigerator until set. Don't forget, fresh is best, and now is the time to enjoy it in seasonal,, thriftier foods. Dieters, do note that this is a dish of very modest calorie count. Jellied Asparagus 1 envelope unflavored 1/2 cup diced celery gelatine 1/4 cup chopped green pepper 11/2 cups cold water, divided 2 tablespoons diced pimiento 2 tablespoons sugar 1 tablespoon minced onion 1/4 teaspoon salt 1 tablespoon capers, optional % cup lemon juice, 114 cups cold cooked asparagus cut into bite size pieces Sprinkle gelatine over 1/2 cup water in saucepan. Place over low heat; stir constantly until gelatine is dissolved, about 3 min- utes. Remove from heat, Stir in sugar, salt, remaining 1 cup water and lemon juice. Chill, stirring occasionally, until the con- sistency of unbeaten egg white. Fold in asparagus, celery, green pepper, pimiento, onion and capers. Turn into 3-cup mold. Chill until firm. Unmold onto crisp lettuce. YIELD: 4 servings. * Mince cooked beef in food chopper and add to softened cream cheese with a bit of horseradish. Spread on rye bread with dill pickle slices as a garnish. * Combine equal parts of cooked ham and, chicken with mayonnaise and chopped olive. * Combine peanut butter,, dish of lemon juice, salt and sugar. Spread on raisin bread. * Combine cream cheese and thin cucumber slices for a refreshing filling. * Chop hardcooked eggs and olive and combine with mayonnaise. * Combine brick cheese and thin slices of dill pickle on rye _ . Sandwich bread. * Combine tuna fish with Russian dressing. * Add a little horseradish to mashed sardines and mayonnaise. * Spread cream cheese on brown bread or date bread. * Spread bread with peanut butter, then top with cooked bacon slices. * Combine minced crabmeat or other seafoods with' tomato slices, hardcooked egg slices. Garnish with sliced olives or chopped chives. * Use sandwich buns. Try roast beef slices and a large onion slice garnished with mustard or chili sauce, Tips