Clinton News-Record, 1970-05-28, Page 16Hamburger Steak with Gravy '
Mashed Potatoes
Fresh Buttered Asparagus
Rhuberry Crisp
Fresh field rhubarb began
appearing in May and is ideal for
May dessert-time, according to
the Ontario Food Council,
Ontario Department of
Agriculture and Food. Many
people prefer to enjoy their
rhubarb stewed or baked; with
sugar added. For,an exceptional
treat, consider combining the
tart, succulent flavor of fresh
rhubarb with frozen or fresh
raspberries or strawberries—it's
delicious.
RHUBERRY CRISP
2-3 lbs. fresh pink rhubarb
1 pkg frozen, thawed, drained
raspberries
1/4 c butter
3/4 c brown sugar
1/3 c flour
Chop rhubarb into 1-inch
pieces, and place in 11/2 qt.
greased casserole. Add
well-drained raspberries to the
rhubarb. Cream together butter,
brown sugar, and flour. Sprinkle
over fruit. Bake at 350 degrees
for 20-30 minutes, uncovered.
Serves 6.
Hors d'oeuvres can set
the mood of any party
Next time you're entertaining
friends, and would like to give
them a gourmet treat that not
many people know how to
prepare, why not add a special
gayness to your party by serving
delicious Indian Dry Kawab hors
d'oeuvres?
They're not difficult to make
and Indian spice specialist Shashi
Sawni, who prepares and serves
them regularly in the Terrace
Lounge of Toronto's Inn On The
Park hotel, predicts they can
become a real conversation piece
with your guests. That's because,
as Shashi Sawni will tell you, the
secret of Indian cooking lies in
the seasoning. And Indian
experience with herbs and spices
goes back to the beginning of
civilized history.
In preparing Indian Dry
Kawab hors d'oeuvres, you'll
need to blend several kinds of
spices. The basic spices required
for this recipe will enable you to
start building up a spice
collection for future gourmet
fun cooking.
Just remember that spices
should be kept in the coolest
part of the kitchen away from
sunlight or the heat of the stove.
And when not in use, make sure
that all your spice bottles are
kept tightly closed.
Shashi Sawni's gourmet
recipe for Indian Dry Kawab
should give you from 16 to 20
hors d'oeuvres, For perfect
results, she recommends that
they be served piping hot.
INGREDIENTS
1 lb. minced beef or meat of
your choice
2 medium onions minced or
finely grated
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon salt
1/2 teaspoon black pepper
ih teaspoon garam Masala
1/2 teaspoon coriander
Dash powdered cloves
1 finely chopped hot green
pepper
1 sachet Bovril beef bouillon
powder
1 egg yolk
2 tablespoons lemon juice
Fat for frying
METHOD
Mix all ingredients together.
Shape into small patties
approximately 1/4" thick and 2"
in diameter. Then fry at low
heat until golden brown. Serve
with ketchup. A superb variation
is to put the mixed ingredients
into puff pastry rolls and bake
until the pastry is golden.
The spices needed for this
recipe are carried by most
supermarkets. Garam masala,
however, may sometimes be
difficult to obtain. It's available
from most gourmet specialty
stores. If hard to find, Shashi
Sawni says it can be omitted
provided all the other spices are
used.
Sandwich Tips
As a change from bacon, eggs,
and toast for breakfast, Home
Economists at Macdonald
Institute, Univel'sity of Guelph,
suggest you try combining egg
and ham to make a western
sandwich. This nutritious
Sandwich could also be served
with a bowl of soup at lunch
time.
Western
For each sandwich allow 1
beaten egg, plus 1 tablespoon
minced onion, 2 tablespoons
minced cooked ham or bacon, 2
tablespoons milk, and a dash of
salt and pepper. Pour into
skillet, and cook until set on
both sides.
Home Economists at
Macdonald Institute, University
of Guelph, suggest "Frenching"
sandWiches for variety. Make up
the sandwich as usual, using ally
savory filling, like tuna, salmon
or barn salad. For every 6
sandwiches, combine 3 beaten
eggs, 1/2 cup milk, and 1/4
teaspoon salt. Dip both sides of
the sandvVieh in this mixture and
panfry both sides until golden
brown. Serve immediately.
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6A Clinton News.fiewd Thursday, May 28, 197Q
In a Move that is roeldng the
beer jnduOPY, Canadian
Breweries Ltd, plans to
introduce 'a different-shaped
bottle this sumlner, David
Bentley reports in The Financial
Post.
The change from the
traditional shape would end
national uniformity of beer
bottles. It could lead to an
expensive packaging war among
major Canadian brewers.
The Financial Post goes on to
say that other brewers oppose
the plan because they are afraid
it Will drive up 0284. And they
are making behind-the-scenes
moves to thwart cT31,- The
Financial PPst. sayS CBL's
Carling subsidiary will introduce
a new brand And bottle in
Ontario soon, .
Put it's the bottle that
worries eompetition• Though it
will contain the regular 12-ounee
measure, Its new (and still
hush-hush shape) design will end
the use of the familiar, tubby
brown bottle the brewers have
all shared for the past nine years.
Keg' may trigger battle
CLINTON DRY CLEANERS
ciFFEB. YQ1.1
CLARKE CARPET- SHA MPOOER SERVICE
COST is .REASONASIA;
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CLINTON- DRY -(LEANERS
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"Put raise will put me in a higher fax bracket—
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Miss Lyle Swanton, billboard girl for The Ability Fund,
formerly the March of Dimes, posed with one of the billboards
shown throughout Ontario as a public service by members of
the Outdoor Advertising Association of Canada. Miss Swanton,
who spends her days in a wheelchair as a result of polio, is a
full-time accounting clerk — an example to other handicapped
people and a demonstration of the Foundation's belief that
the community can help the disabled to take advantage of the
abilities they have left to help them live a useful and happy
life.
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