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HomeMy WebLinkAboutClinton News-Record, 1970-06-25, Page 13Cu-Unary arto 'Corm Cheese puffs .go well with soups and salads Serve Holland cheese puffs with soups or salads (especially fruit salads), or on their own as a light snack. Puffs also make savory shells for creamed seafood or tuna or mushrooms, or with chicken-a-la-ki ng. The imported Holland Edam or Gouda adds a cheesy fillip to the puff. Fresh milk puddings are coming trend for 70s t t 142 cae ale! Unlvetsity and Xing Streets, Tot, 862.1648 Here's SO to make the best jam in the county , ft's sp easy with Certo,*the natural fruit pectin. Certo makes your jams and jellies taste sti much better, because you only boil for just one minute, The fresh fruit flavour doesn't get boiled away, so you get a bigger yield and perfect set. Get a head start on the season, Clip the coupon and buy your Certo now. wra qt. TO THE 0EALM We wit redeem this Coupon actording to the taunt of our oiler, plus 30 handling, provided you and the customer have complied with these terms, Ahy Other application constitutes fraud, Mail redeemed coupons to: General Foodt, Limited, P.0, Box 4019 ermine) A, Toronto, Ontario. This coupon worth 50 towards the purchase of Certo* 47FlogigarOd trade Mark witi 4;4. .:.4 .0 n:.:,.......--.4:4 .6i :44.4 4:,.W.....). 6.6 '" L 0.4 VII, Mk, gies slm Nog Irlith MiIIP:11.4P.-il ism iiiirsawwm StMr kiig r 4 ;Der*/ it grammoirsimmeimmaint A frost-free refrigerator freezer stores ever4thin9 but frost. So if gou haven't looked over the latest models 4et, go see them todaq at Liour local appliance dealer's. T ink of it. No more defrosting. Ever. *INFIX' 1641 11A1,114 ennon In tlphi el Captain your hydro CLINTON PUBLIC UTILITIES COMMISSION Groves & Son 482-9414 "WE SERVICE WHAT WE SELL" Res.: 482-9746 CLINTON, ONTARIO Clinton Eke Shop D. W. Cornish — Your Westinghouse Dealer Aiken Street CLINTON Phone 482-6646 Gingerich's Ltd. ZURICH CLINTON SONFORTH Harold Wile limited INGLIS SALES & SERVICE 262 EtAYFIELD 482, 1662 'CLINTON, C{intor~ (News-Record, ThprKloy.t Jong 25,197$14 Serve Holland cheese .puffy with soups or aalada (especially fruit salads), or on their own as a light snack. Puffs also make savory shells for creamed ,seafood or tuna or mushrooms, or with.chicken-a-la-king. HOLLAND C$1 ESE PUFF$ ale sifted all-purpose flour i/2 teaspoon salt. 1/3 cup butter 1 cup water 1 cup shredded, imported Holland Edam or Gouda 1/4 teaspoon nutmeg 1/8 teaspoon white pepper 4 eggs, at room temperature FOR TOP: 1 egg 1 teaspoon water sesame seeds Heat butter, water and salt to boiling in saucepan. Add flour, nutmeg and white pepper all at once. Stir vigorously until mixture no longer sticks to the 'Tis the time to "feed upon strawberries, sugar and cream." Local berries are eagerly anticipated, and the all-too-short season is now being extended through the development of new varieties. Commercial quantities of strawberries are grown in Prince Edward Island, Nova Scotia, .New Brunswick, Quebec, Ontario and British Columbia. Strawberries are now competing with peaches as Canada's second most important fruit crop next to apples. When buying look for bright, dry berries with fresh green caps. They should be free from dirt and soft spots and the container • should not be stained. The big - berries are eye-catching and tempting. They take less time to hull but the smaller ones may mean more servings because they pack better. Whitish berries are those that were picked when immature and they will lack flavor. Fresh berries deteriorate pidly,r icieft where it is warm oo getethein jeorne as soon as 'possible, invert eacirbox-into-w shallow bowl and remove any soft berries. Refrigerate and wash just before using, removing caps after washing. Ripe and ready strawberries belong in every meal while they are in season. According to the home economists of the Canada Department of Agriculture, these ruby red jewels fit in anywhere. To prove it they feature strawberries "on-the-top", "on-the-bottom" and "in-between!" STRAWBERRY CREAM DRESSING 1/2 cup crushed strawberries 1 cup dairy sour cream 'A cup mayonnaise 2 teaspoons sugar 1/8 teaspoon salt Combine all ingredients. Chill. Serve with a fruit salad plate. Makes about 13/4 cups. STRAWBERRY PANCAKES Pancake Barter 2/3' cup sifted all-purpose flour %teaspoon salt 1 tablespoon sugar 4 eggs, beaten 11/2 cups milk 2 tablespoons butter, melted • Mix dry ingredients. Make a well in centre and gradually beat in eggs and milk. Stir in melted -butter. Grease a small heavy fry pan with butter. Pour 2 to 3 tablespoons of batter into heated pan and tilt quickly to form a very thin layer on , bottom. Cook over medium heat until lightly browned on one it's the Lord Simone ... a friendly wel- come superb service . , fine lounges and restau- rants . aft at sensible prices . „ and for convenience the Subway is right at the door in the heart of downtoWn Toronto. Next time you visit Toronto, enjoy it rnore tart ever, . stay at the Lord Simcbe, les the aide of the pee. Remove frore heat and stir in shredded Holland cheese; allow to cool for a few moments, Add eggs one at A time, beating thoroughly after each addition until egg is eempletely blended with mixture. Take VP teaspoons of the paste and with another spoon push globe onto well-greased baking sheet. Leave 2 inches between puffs to permit spreading. Brush tops of puffs with glaze, made by heating 1 egg with I teaspoon water. Sprinkle with sesame seeds. Bake in preheated 400 degree F oven 10 minutes. Reduce heat to 350 degrees F and bake about 25 minutes longer until shells have lightly browned and are firm to touch. Carefully cut an opening on one side allowing steam to escape, Cool away from draft, Makes 36 three-inch puffs or 48 four-inch puffs. side (about 1 minute). Turn and brown other side. Keep pancakes warm in a folded towel while cooking remaining batter. Filling: Combine one 8-opnce package cream cheese, two tablespoons each of cream and sugar and one teaspoon grated lemon rind in top of double boiler. Heat, stirring constantly, until smooth. Spread filling on pancakes, roll and keep warm. Sauce: Combine one-half cup each of sugar and apple juice and simmer for 5 minutes. Add one teaspoon lemon juice and two cups quartered strawberries. Spoon strawberry mixture on top of pancakes. Makes 6 servings. STRAWBE RR IES "ON-THE-BOTTOM" Prepare one quart of firm whole berries and divide them in six servings. Spoon one of the following creamy sweetened mixtures over them. The berries will not be completely obscured. —Whip one-half cup apple jelly and combine with one cup dairy sour cream. —Combine one cup dairy sour cream with six tablespoons orange juice and one-quarter cup icing sugar. —Sprinkle berries with two-thirds cup each of orange juice and sugar and chill for two or three hours before serving. —Sprinkle with six to eight tablespoons brown sugar or maple sugar then top with sour cream sprinkled with additional sugar. STRAWBERRIES "IN-BETWEEN" For a real surprise tuck whole strawberries in a cream cheese pinwheel sandwich. When sliced, these dainty morsels will enhance a fruit salad or sandwich tray fora luncheon or shower. STRAWBERRY CHEESE SPREAD 1 4-ounce package cream cheese .,1 tablespoon sugar Dash salt Y2 cup crushed strawberries 2 to 3 teaspoons lemon juice Beat cream cheese until soft and fluffy. Mix sugar, salt and crushed berries. Let stand 10 minutes then drain well. Beet berries into cheese and add lemon juice. Makes about 3/4 cup sandwich spread. If desired arrange a row of uniformly sized strawberries at one end of a long slice of bread before rolling up. When cut each pinwheel will have a strawberry, slice in the centre. Fresh milk puddings and custards could be back in style in the Seventies. The reason: scientists at the Canada Agriculture Food Research Institute have developed several formulations that the food industry could use to produce fresh, ready-to-eat milk puddings and custards. Their research follows directly from experience in the Netherlands where close to eight per cent of their milk is marketed in the form „ of ready-to-eat fresh puddings,,and. custards. That figure is much higher than estimates of milk pudding and custard consumption in Canada — most of it in the form of powdered mixes. Most Canadian housewives take advantage of the convenience offered by the powdered mixes when they decide to make puddings today. But, discriminating husbands can usually tell that these puddings don't measure up to the standards of "my mother's old-fashioned fresh milk puddings." The new products developed by the Food Research Institute would be even more convenient than powdered mixes and could be made in a wide range of flavors — in fact, in as many flavors as ice cream, Besides developing the formulations,. the Food Research Institute has identified and investigated some of the problems the_. dairy industry "Wald face-in producing andd marketing fresh 'milk puddings and custards. Although they will be relatively easy and inexpensive to manufacture, they will require careful packaging at high temperatures to pasteurize both the product and the package. The studies indicate that the new products will likely be offered in the dairy bar along with fresh milk, cottage cheese and butter. That's because fresh milk puddings require shelf storage similar to these other fresh dairy products. Tests with taste panels look for firm, fresh ;unlimbers: who ..buying Vete& greenhouse eii.etirebere, .loqk for fresh, firm .cucumbers that are well shaped, bright greQn. in color with whitish tip Or white lines, and smooth akina. To retain the -crisp texture and full flaYor, borne PeollOrni4t, Macdonald Institute, University of OttelPh, acIVISe storing. eucurnhere in a cool piece but not in the refrigerator, The ,cucumbers should be used within a few days.. Cucumber can be served peeled or -pripeeled, but if served With the .ekiri on, taste .it firat as the skin may be bitter or strong, If the cucumber itself tastes bitter, cut it in half and rub the two ends together until all the milky fluid has been worked out, Leftover meat makes an inexpensive but tasty stuffing for Ontario greenhouse cucumbers in this recipe from the Food Department, Macdonald Institute,. University of Guelph. STUFFED CUCUMBER 2 tbsp cooking oil 1 onion, sliced 3 tomatoes, cut in small pieces 1 tbsp pimiento pepper V2 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper 1 tbsp chopped parsley Ph cups cooked leftover meat, cut up in cubes 4 medium-size cucumbers 1 small onion, thinly sliced 3 carrots, sliced 1 cup bouillon or meat stock Cook one sliced onion in cooking oil until tender. Add tomatoes, pimiento, garlic, salt and pepper, parsley and cubed meat. Cook for 10 minutes. Peel cucumber, cut in half lengthwise. Remove seeds and fill each half with the cooked meat mixture. Tie the two halves together. Arrange the sliced onion, and carrot in bottom of greased casserole dish. Place stuffed cucumber on top; cover with bouillon and cook at 350 degrees F. for 30 to 45 minutes. Serves 6 to 8. Wedding Pictures JERVIS STUDIO Phone 482-7006 indicate that Canadian consumers will be delighted with the fresh milk puddings and custards. The research was conducted by Dr, D. B. Emmons, who is in charge of dairy research for the FRI, Mrs. Elizabeth Larmond and D. C. Beckett. The Canadian dairy industry has expressed a keen interest in developing new dairy products to boost Canadian consumption, and the federal government recently sent a mission to Europe to study the wide range of dairy products the European dairy industry offers to consumers. The government hopes to encourage the Canadian industry to develop similar products for our market, thereby increasing consumption of milk and dairy products. Canadian farmers are currently producing a surplus of milk. Strawberry season to a traveller...