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Clinton News-Record, 1970-06-04, Page 17..SERVING QUISITON AND DISTRICT SINCE 1045 Gordon Grigg Fuels PHONE 48244111 CLINTON Cali Our Agent ROSS JEWITT Fur Ail FARM & HEATING PETROLEUM NEEDS No Waiting on Cleanouts Pick Your Date Now! For your safety our delivery trucks carry fuel oil only FOR FREE BURNER SERVICE NIGHT OR DAY CALL 482,9411 Party appetizers Zero hi On these tasty tidbits for your next party, They are Perfect AS APPetl4era or nibblers and just right for casual entertaining. Home economists, Macdonald Institute, University of Guelph, suggest serving these canapes With a cold relish assortment, ASPARAGUS ROLLS Trim crusts from bread; roll flat. Spread with a processed cheese spread. Fold each slice over a canned asparagus spear or fresh cooked asparagus; secure with a pick. Brush with butter and sprinkle with Parmesan cheese. Bake at 400 degrees F. for 12 minutes. CHEESE WAFERS Cream .94 cup butter, 1/2 cup shredded Cheddar cheese, 1/3 cup blue cheese. MiX in 1/4 clove garlic, minced, 1 tsp. chives, 2 cups flour. Shape in 11/4-inch rolls; chill. Slice; bake at 375 degrees F'., 8 to 10 minutes. STUFFED MUSHROOMS Stem mushrooms; soak caps in boiling water 5 minutes. Chop stems; cook with 1 tbsp. butter, 1 tbsp. chopped onion until tender. Add 2 tbsp. bread crumbs, a 43/4-oz. can chicken spread, 2 tsp. mustard, 1/4 tsp. Worcestershire sauce. Fill caps; broil. 011non, .Novo,,,RopprO,, Thursday, ,)4n.? 4 197.0 .5A (UNTO!. DRY CLEANERS OFFER YOU THE CLARKE CARPET SHAMPOOER SERVICE,- co-r IS REASONABLE; ONLY 1Qc PER SQUARE FOOT .E.rceficic-Up 4 Delivery, iService„(4 ,clitoon • For Wall-To-Wall Carpet. Cleaning Call far a Convenient Appointment CLINTON DRY'ClfANERS 482-7064 63 Albert St. -,- Or at the Plant, 158 Seech PARTY .FRANKS h,1 small skillet, comb* 1/2 cup chili sauce, currant jelly, 1 thsp, lemon juice, 1 tsp, prepared mostard. Add 12 franks CO into bite-size pieces. Simmer together 15 minutes. Serve warm on cocktail picks, HAM SPREAD Combine one 3-04, can devilled ham, one 6-oz, package smoky cheese spread, 1/4 cup chopped dill pickle, 1 tsp. mustard, and dash of salt and pepper, Blend thoroughly and serve with crackers or as a filling for celery, MEATBALLS Cut white bread slices into 11/4•Inch rounds using a cookie cutter. Toast one side, butter other. Combine 1 pound ground beef with 2 tbsp. diced onion, 1 tbsp„ prepared mustard, 1 tbsp, Worcestershire sauce and 1 tsp. salt. Shape into 40 balls. Make indentation in centre of each. Place on buttered bread rounds, 'Broil 4 inches from heat for 5 to 6 minutes or till meat is done, Fill centres with chili sauce. klrn777,ires JERVIS STUDIO Phone 482.7006 Don't let lack of cash hinder a bargain buy! That house you hesitate to buy today because of the cost of a mortgage . , what will it be worth in ten years or longer? Just look every- • where at the record of increased real estate values over the years! So come in and discuss a mortgage loan to help you enjoy that dream home right now ... and own it while its long term value rises, Borrow today at Victoria and Grey. VICTORIA and GREY TRUST COMPANY SINCE iE189 Kingston St, Goderich Puffs and eclairs elegant but easy Those delectable cream puffs and eclairs can come right out of your own kitchen. The method is easy but the results are elegant. The shells can be made in quantity and frozen, say home economists, Macdonald Institute, University of Guelph, then used as needed. CREAM PUFFS AND ECLAIRS '/2 cup butter or margarine 1 cup boiling water 1/2 tsp. salt 1 cup sifted all-purpose flour 4 eggs, beaten Preheat oven to 400 degrees F. In medium saucepan, heat butter with boiling water, over high heat, stirring occasionally, until butter melts. Then turn heat low, add salt and flour, both at once, and stir vigorously, until mixture leaves sides of pan in a smooth compact ball. Immediately remove from heat, then quickly add eggs one at a time, beating with spoon until smooth after each addition. After last egg has been added, beat until mixture has satin-like sheen. Drop mixture by tablespoons, three inches apart, on gnased cookie sheet, shaping each into a mound that is higher in the centre. For eclairs, shape in 3-inch rectangle. , Bake 50 minutes without peeking in oven. Cream puffs are light and golden brown when done. Remove from sheet, slit puffs open and cool on rack. To serve, fill with whipped cream or flavored cream fillings. Top with confectioner's sugar, a frosting or sauce. FOOD IS A BARGAIN Food continues to be one of the biggest Canadian bargains, says I. F. Furniss of the Canada Department of Agriculttire's Economics Branch in a recent study. In his report he notes that Canadians today spend about a fifth of their disposal income on food. That compares with more than a quarter in the immediate postwar years. (111:31 THE RED CROSS IS PEOPLE LIKE YOU HELPING PEOPLE LIKE YOU V link/61'0y and Xing Streets, T61, 60,446 It's the Lord Sinicoe Hotel in the heart of downtown Toronto, within walking distance to the major shopping district .., end with the Subway right at the door; You'll enjoy the friendly service and sensible prices, too, Next time you visit. Toronto enjoy it Mere than ever , stay at the Lord Simcoe. It can be done, if you shop at A&P. At A&P, you'll find the famous National Brands at prices we believe will save you money. You'll also find hundreds of famous A&P Brand products at prices we know will save you money. " The choice is yours. We want you to be satisfied . . . so much so that we uncondi- tionally guarantee every pro- duct we sell. LOOK FOR THESE SAVE SIGNS WHEN YOU SHOP 24-0Z JAR, PECTIN Aylmer Strawberry Jam 67c 16.0Z JAR York Peanut Butter 65c 2-LB BAG Dr. Ballard's Dog Food 47c THESE SIGNS CAN SAVE YOU MANY DOLLARS Iona 63c Ann Page 53c A&P Kibble 29c UNCONDITIONALLY GUARANTEED NONE FINER 4c 12c 18c lallig."1.1.1".1s7Canadti's Fine RED I3RAND BEEF \I BURNS BRAND BEEF & PORK BURNS BRAND WIENERS BLADE ROAST REMOVED SHORT RIB ROAST BLADE BONE SAUSAGE lb lb 1-LB VACUUM PACK 59, PEAMEALED, SWEET PfCKLED BACK Zs' /LI' MESHLY MINCED __m GROUND EH u BACON 79 CENTRE CUTS lb 1.09 MAPLE LEAF BRAND, BY THE PIECE BEEF ANY WEIGHT CUT BOLOGNA Y lb 3 Marvel Brand, Sliced WHITE BREAD 5 24.0Z LOAVES Boy 5 SAVE tee a‘sion.61.461146rliorilidrandmiWontikiorirrrirr EVERYDAY LOW PRICE TEA & COFFEE PRODUCTS SAVE. EVERYDAY LOW PRICE CANNED VEGETABLES ins 14-OZ TIN Green Beans 14-OZ TIN, CHOICE Cream Corn 14-OZ TIN Choice Peas Ann Page' 2/41c A&P Brand 2/39c A&P Brand 2/43c A&P Brand 2/49c 14.0Z TIN Libby's Baked Beans with pork2153c Green Giant 2/5 3c Aylmer 2/47c Del Monte 2 /5 5c EVERYDAY LOW PRICE HOUSEHOLD PRODUCTS "v&F Brand 47c A&P Brand 73c A&P Brand 69c Sail 1.29 64-0Z PLASTIC JUG Javex Laundry Bleach 55c 128.0Z PLASTIC JUG Javex Laundry Bleach 95c 64-0Z PLASTIC JUG Fleecy Fabric Softener 95c KING SIZE BOX Cheer Powder Detergent 113 12c 14c 4c 6c SAVE 8c 22c 26c 84c All Colours (Sc Off Deal) SCOTTOWELS pko of2 ,61k 49% Jubilee, Mild. Pimento, Swiss or Nippy, SPECIAL PAIGE CHEESE SLICES 3 B.oz pkgs 1.00 Dessert SPECIAL PRICE RUA POWDERS 3'"t 01<g 10% Rosedale, Choice Quality TOMATO JUICE tih 27,/ Jahe Parker,- Daily Dated Reg,: Price 69c -- SAVE lac R HUBARB PIE 8,intli 24.oz size 5 s si 7fedozen Ontario Grown, Hothouse, Firrn, Red TOMATOES No. I Grade lb 3w ALL PRICES GUARANTEED EPOECTiVE 11-itI6'U4H SATURDAY, JUNE Si 1674, Maxwell 10-0Z JAR House Instant Coffee , $2.19 30 IN PKG ORANGE PEKOE Red Rose Tea Bags 49c Salada 1/2 -LB PKG Brown Label Tea (Loose) 73c A&P Brand 1.49 A&P Nectar 39c A&P Brand Special Blend 49c 70c 10c 24c FRESW PRODUCE! CALIFORNIA, SUNKIST, VALENCIA, SIZE 10's ORANGES ASPARAGUS-TUNA FILLER cup butter reezing asparagus Asparagus must be blanched efore freezing to destroy the nzymes which cause eterioration in color, flavor or xture. To blanch, home economists, acdonald Institute, University f Guelph, advise using the wo-kettle method. Use two gallon kettles each about hree-quarters full of vigorously oiling water. Keep the kettles n high heat. For freezing, select oung tender stalks with tightly urled tips. Remove tough ends and any coarse scales; wash the asparagus thoroughly with a brush and cut in 1-inch pieces or leave whole. Blanch only one pound of vegetables at a time. Place the asparagus in a wire basket or a cheesecloth bag and immerse in first kettle for 30 seconds. Transfer to the second kettle and count the blanching time from when the water returns to a vigorous boil. For asparagus, allow three minutes for small stalks, four minutes for large stalks. While blanching, lift the vegetables up and down in the water to ensure uniform heating. Freezer wrappings may be .rTiove51, easily from frozen meat 5Y 4iin"iiie'riffig t' Water important, so use a clock with a for a few minutes. Food experts, second hand. Chill the asparagus Macdonald Institute, University immediately by placing under of Guelph, say that any surface cold running water. Drain color changes caused by this method do not affect the quality, Ordinary butcher paper or waxed paper should not be used for wrapping frozen foods when they are to be stored for more than three days. These materials are not sufficiently moisture-proof, and can cause freezer burn and lowering of food quality. The best freezer packaging materials, say home economists, Macdonald Institute, University of Guelph, are polyethylene, plastic or waxed containers or cellophane bags, freezer paper or aluminum foil. These containers should be sealed well, to exclude as much air as possible. Can thawed frozen food be refrozen? If some ice crystals are still present in the food, it may be refrozen without risk of food poisoning. When the food has been thawed for some time and/or the freezer temperature is above 50 degrees F., home economists, Macdonald Institute, University of Guelph, recommend discarding vegetables, processed meats arid fish. If other meats and poultry still have a fresh odor, they may be cooked thoroughly and eaten. Fruits can be refrozen safely, although the color, flavor and texture may be unsatisfactory. JOHNNY 'YEW° Johnny Yesno is a man of two worlds. He travels all over Canada gathering material for Indian Magazine, a national forum for Canada's native peoples. Here he's at Toronto's City Hall. Johnny is an Ojibway Indian and is the host-producer of Indian, Magazine heard each Saturday on the CBC radio network„ mommumomommilmoompommom,,„,„„„,„„,.„,,,„„„,„,,„,„,,,,,,,un,„„1 Menu of the week 1 ,Asparagus-Tuna Filler ntario Hothouse Tomato;Slices • Crusty Rolls hubarb Sauce with Ice Cream If you're looking fora quick nd easy, make-ahead meal to ase summer cooking chores, the ntario Food Council, Ontario epartmept of Agriculture and ood, ha$ just the answer. The paragus4una Filler is a mpting dish, guaranteed to be asy on the cook while It tisfies hearty appetites. Asparagus freezes well, and cause of its short season, rsighted homemakers will put way citiantities while ' it is lentiful. To freeze asparagus, mply prepare fresh stalks as for ooking and blanch for 3 to 4 mutes, depending on length. merse immediately in icy cold ater, drain, package, and eeze. 2 euPS uncooked, _asparagus, cut in 1-inch pieces 1 small onion, speed 2 7-0,4. cans, tuna 1/8 tsp- cayenne pepper tsp, Worcestershire sauce 11/2 cups shredded Cheddar cheese 1 tbsp- flour 1/2 pint sour cream potato chips Cook asparagus and onion in butter until tender but still slightly crisp (about 20 minutes). Drain, flake, and add tuna, along with cayenne, Worcestershire and cheese. Cook over low heat, stirring occasionally, until mixture reaches boiling point. Gradually add sour cream to flour, stirring in smoothly. Stir into tuna mixture, and stir gently while heating to boil, Top with crispy potato chips: Refrigerate until needed. To reheat for serving, place in 350 degree F. oven for 20 to 25 minutes. Serves 6. thoroughly; package and freeze, To cook frozen whole asparagus, stand up in a deep pot or a glass coffee percolator with water halfway up the stalks. Cover and heat to boiling. Allow 5 minutes more or until the asparagus is tender. Asparagus is especially good served with a cream sauce. Using canned soup makes a quick, never-fail mock Hollandaise sauce. NEVER-FAIL HOLLANDAISE 1 tin cream of chicken soup 2 tbsp. butter 1/4 cup mayonnaise 1 tbsp. lemon juice dash of cayenne Heat soup in saucepan. Add butter to hot soup and, blend well. Add mayonnaise; blend well but do not boil. Add lemon juice. Serve over vegetables, sprinkle with cayenne. Frozen food facts Ildp:410141,=0 Are..rtakursNietratistirlaspormnss