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Clinton News-Record, 1970-07-23, Page 3ntinarp: artS -Corner Hot savory breads accompany "real cool" salads • Crisp salads featuring poultry are well received at any tittle. One of these salads contains Pineapple and almonds and the other process Swiss cheese and canned pears. When served with a warm French loaf spread with seasoned butter they make an irrestible combination. The home economists of the Canada Department of Agriculture depict a variety of, herbs which maybe added to the butter. They may be used alone or in combination and give the warm sliced loaf added appeal. 1 teaspoon salt 1/2 cup blanched slivered almonds 1/2 cup mayonnaise or salad dressing Lettuce cups Mix chicken, celery, pineapple and coconut. Toss lightly and chill. Just before serving sprinkle with salt, add almonds and mayonnaise, Toss to coat pieces. Serve in lettuce cups. 6 servings. KNOW YOUR NATURE wHy 50E5 -TME" CHIMNEY ON el i<07,05E7,/ entisc Fclua' TO,pF So (OW owaumizi \ 0112'00 ---7—„--- c. .e., ,...-. <--- ,-----.., , (arreagE /n, -77i6.680; TR Fla qU 5.6 E5HT e. C Ri57, vr aRiNGS moRe AIR ( OM MORE OXYGEN!) To 7NE- Fz4/4E. . Sprinkle salt on yol,V boiled potatoes after you have thrown the water WV, shake vigorously while still on the fire to, dry . them out, They will be light and fluffy! Go carefree as a summer breeze: knowing your valuables are safe, your executor appointed, your travel money `ingealable", Make your own check list of arrangements to make at Victoria and Grey, Cl Safety deposit box for valuable documents. o Appoint V and G executor of your will. [2 Visit V and G to transfer your carrying money into only-cam-be-used-by-you travellers cheques. WCTORL4 and GREY' Tnp' T COMPANY SINCE 1889 W. R. Curry, Manager Elgin and Kingston Streets, Goderich ,524-7381: .....4rmr..011.1010101 111111111101•1111e LU MIX OR MATCH DUARTE, WICKSON, LARODA AND MARIPOSA SANTA ROSA, ELDORADO, NUSIANNA, 7 •--YOUR CHOICE SEVEN VARIETIES TO CHOOSE FROM LBS l 1111 ituitapd Dl , i°ewup fr'Im WEST ONTARIO, No. '1 GRADE, HYDRA-COOLED, LARGE FULL COBS FRESH PICKED DAILY, YOUNG, TENDER SWEET CORN BRITISH COLUMBIA, CANADA No. 1 GRADE, LARGE SIZE •-• CALIFORNIA, No. 1 GRADE, LARGE SIZE, FULL OF FLAVOUR rrAire • fterif %It" "oj.).•( Rd l;s0!..11/4: MILD AND MELLOW , CUSTOM GROUND TULIP PARCHMENT WRAP MARGARINE 1)-42 it 90 8 O'CLOCK COFFEE 3-lb bag $2,35 — SAVE 44c 1-LB BAG WHITE SWAN REGULAR OR DECORATOR Reg. Price 65e — SAVE 16e PAPER TOWELS PKG OF 2' ROLLS 6wit Featuring . . . 10 RACES - PAM MUTUEL WAGERING DAILY DOUBLE EXACTOR lb CHICKEN THIGHS or DRUM.* STICKS CLINTON ONTARIO HARNESS RACING OWNELLA Harness Races Every Sunday July S to Augusi 30 , PAT ;ft! Advand4 witt be available Saturday at Cloud 9 Root* Hotel dli nton,inith 'Office 8upplies, AriStett Jevilellors and at Sill's Billiard fit Bowling. "GREAT ON A GRILL" FRESH CHICKEN LEG QUARTERS BREAST QUARTERS CHICKEN HALVES CHICKEN = 1 WHOLE LEGS Whole or Split lb BREASTS "Great On A Grill", Vacuum Pack SX BRAND LB WIENERS PKG 1.0 Fresh Minted 3 Lbs br more lb 770 GROUND CHUCK lb 79? Maple Leaf, Sliced, Beef BOLOGNA lb59)1/ Schneider's, Variety Pack COLD CUTS lb 89,E SX Brand, Tray Pack, Our* PORK SAUSAGE. ib 69)i Super-Right, snicked, sliced, rindless, vacuum pack SIDE BACON 1`16 pkg 9.ce t ALL PRICES IN THIS AD EFFECTIVE THROUGI4 SATURDAY, JULY g5, 104. LARGE NEW READABLE TOTE BOARD FRESH CHICKENspbndray,ta,dReLAst',InEgv,tsf3creorialtintweight gd 036? —Comfortable Grandstand .---Good Concession Booth —Good Parking Facilities ADEQUATE TOTE MACHINES (No DELAYs) LOTS OF CASHIER WICKETS "Great On A Grill", Vacuum Pack COORSH ALL WIENERS BEEF LB 69, Jane Parker* Raisin Filch Price ea. 436 -- CUS 3, SAVt 290 SPANISH BAR CAKE 3 0-0Z CAKES 1 400 6o•-•.••••••••••••••••-•••••••••••••o—i. -r • An AS,P Quality Product, betergent SAIL LIQUID - 49t 14.11-0 pies id bit Ann Pail! (NeW PortnUre) Salad Dressing 3 i _ i-bg jar 49c .1 r pint,,dr.1 News-Record, Thorgiay,. My 2?, 197p .3 woommonommolowommooliouoloomopowoommonwonomoommoisi . 1 :Menu of th a tfiI ...„.f..., ..leave: your , Secure with •pi.ch§, comwoo away:- b,a 10.(ture.... Dredge coated fish. in romiihobeaten9g And lemon jaiga and dip the stuffed. fish in the crushed.potato ,ehiPs, sake -in a WOrrieS 0..... .lataatag et 400 degrees F.!,, pr. With U 1 S greased shallow baking 44 for 44til. fish flakes easily,. Serves 4. it nes long been recognized that opposites attraet or enhance each other- The same Prey be 1041 000 serving a hot bread With a Pool crisp salad, This combination is a "natural" fora Main course at lunch or dinner time. The Ghoice of bread may be made at the baker's, or in your own kitchen with a mix, The simplest way, of course, is to select a French loaf and prepare it for reheating at home. The home economists of the Canada Department of Agriculture explain how they do it in their test kitchens. The aroma Of the hot bread is extremely. appealing! SEASONED BREADS Cut one loaf of French bread in thick diagonal slices, or crusty buns in vertical slices, leaving bottom crusts intact, Spread one of the seasoned butters between slices and wrap tightly in heavy aluminum foil. Heat at 350 degrees F — 30 minutes for bread and 15 minutes for buns. Herb Butter: Combine 1/2 cup butter and 3 teaspoons thyme and 2 tablespoons chopped parsley. . SALMON PICNIC PUFFS 1 can (7-3/4 oz.) B.C. Salmon 1 package (8 oz.) plain cream cheese 2 tablespoons salad dressing 11/2 teaspoons lemon juice 1 tablespoon Worcestershire sauce I tablespoon instant onion 1/4 teaspoon salt Paprika 3 dozen 2-inch toast rounds Drain and flake salmon, removing skin and bones. Soften cream cheese. Beat cream cheese together with salad dressing, lemon juice, Worcestershire sauces,, onio,n flaked salmon and blend. Arrange toast rounds 4 ,ontei a cookie sheet. Spoon a rounded teaspoon of salmon mixture onto each. Cover with plastic wrap. Refrigerate. At serving time, remove plastic wrap and sprinkle each with paprika. Place cookie sheet on grill over hot coals for approximately 5 minutes (or bake at 450 degrees F. for 5 to 10 minutes). Serve hot. Makes 36 appetizers. SALMON STUFFED EGGS 1 can (7.3A oz.) B.C. Salmon 6 eggs, hard-cooked 2 tablespoons finely chopped cucumber 3 tablespoons chopped ripe black olives 'h teaspoon salt 1/8 teaspoon marjoram Pepper to taste Salad dressing to moisten Drain and flake salmon, removing skin and bones. Peel hard-cooked eggs, cut in half,, and remove yolks, Blend yolks and flaked salmon with a fork. Add chopped cucumber, olives, and seasonings. Add salad dressing to moisten. Refill egg white halves generously with the salmon mixture. . Refrigerate until serving time, or carry in cold styrofoam picnic basket, Makes 12 devilled egg halves to serve 8 to 10. ELEGANT SALMON BISQUE lean (7-3/4 oz.) B.C. Salmon 2 tablespoons sherry can (10 oz.) green pea soup 1 can (tu az.) tomato bisque soup I can (10 oz.)10 or 15% cream, to' include reserved salmon liquid lh teaspoon salt IA teaspoon pepper, Drain salmon, reserving the liquid to measure with the Crean'', and flake. Remove skin and bones. Place in a Small bowl and add sherry,. Soak fat 5 to 10 minutes. Mix green pea and tomato soups until Smooth, Add dealt and Minton liquid slowly, Add salmon soaked in shetry. Heat and stir, but do not boil. Season. Garnish with ripe olives, chopped fine. Makes 6 servings, CHILLED SALMON SISOUE eati ot. WOO 11.0: 8abbOn 1 tablespoOri butter 1,6 CUP Chopped clicumber thopped onion 2 dip§ 10 or 1.69t creamy to ifielude reserved Minion liquid clip chopped fresh parsley teingponn i‘VeireeSterShire Saute teaspoon Stilt Onion Butter; Combine th cup butter and 1/4 cup. finely chopped Orden- Gr Green CI n hotter: Combine Vs cup butter and 2 tablespoons finely chopped green onion tops. Each of these is enough for One loaf of bread or 12 buns- MAIN COURSE SALADS For a salad to "make the meal" it must be hearty and satisfying and provide protein in the form of !neat, ponitry, fish, eggs or cheese. Erroneously these same protein foods are often considered less satisfying in salads than when served hot in a dinner. The size of an individual dinner salad should be more generous than a lunchtime. one. ' The salad plate may display slices of cold meats on crisp lettuce along with an assortment of attractive vegetables. The dressing may be served separately. If desired, the meat or poultry may be cubed or sliced into thin strips and mixed with. suitable vegetables, fruit and/or dressing. Remember to cut the salad ingredients into bite-sized pieces for easy eating and to toss lightly. Refrigerate until just before serving then add the dressing. Because much of the appeal of salads is in their coldness, serve the salad on chilled plates, spooning the mixture generously into lettuce cups. To provide more eating pleasure and satiety value, place a mound of potato chips on each plate. "Chicken and Pear Salad" and "Hawaiian Chicken Salad" are refreshing main dish salads for summer enjoyment. The home economists of the Canada Department of Agriculture are certain the summer hostess will find them convenient and easy to prepare. CHICKEN AND PEAR SALAD 2 cups cooked chicken, cut in strips 1 19-ounce can pears, drained and diced 1 cup thinly sliced celery I/2 cup shredded carrot % teaspoon salt 1/8 teaspoon pepper 2 tablespoons French dressing 1 cup diced process Swiss cheese 2 tablespoons mayonnaise Lettuce cups "thicken, 3., gears, celery and carrot, Add salt, pepp& and French dressing. Cover and chill 2 hours, tossing once or twice, Just before serving add cheese and mayonnaise. Toss lightly. Serve in lettuce cups. 6 servings. HAWAIIAN CHICKEN OR TURKEY SALAD 3 cups diced cooked chicken or turkey 1 cup diced celery I cup diced pineapple 1/4 cup desiccated coconut STUDIO Specializing in ... * Weddings * Children Single or Group Portraits and Passports 524-8787 • 118 St. David Goderich F9t4illed Fillets TPreWto -$0400 Mashed NitaIee4 Fresh green Beans $WeetPrrtario Oerries Two econ9mieal foods guaranteed to Please even the most Penny-conseions homemaker are fresh or frozen fish fillets, and eggS. Combine them into one recipe, and not only will the cost he low, but the preparation time and number of calories per serving Will be minimal also, The Ontario Food Council, Ontario Department of Agriculture Autl Food, suggests looking to the simplest and most delightful of all desserts — fresh sweet Cherries: aten out of hand, EGG -FILLED FILLETS 2 hard-cooked eggs 1/2 cup soft bread crumbs 2 tsp grated onion 2 tbsp finely chopped celery 2 tbsp mayonnaise salt, pepper, and curry powder to taste 1 lb. fresh or frozen fish fillets I egg, beaten 2 tsp lemon juice '72 cup crushed potato chips Combine peeled and shredded eggs with bread crumbs, celery, onion, and mayonnaise. Season to taste. Spread half of thin fillets with filling and fold. 1/8 teaspoon pepper 2 tablespoons dry sherry 1 tablespoon lemon juice Drain salmon, reserving the liquid to measure with the cream, and flake. Remove skin and bones. Melt butter. Cook cucumber and, onion in butter until tender, about 5 minutes. Add salmon and cook a few minutes longer. Place all ingredients, except sherry and lemon juiie, in top of blender. Blend at high speed for 1 minute, or until smooth. Refrigerate covered until very well chilled (4 to 5 hours). When ready to serve, stir in sherry and , Lemont juice,,, Serve 7.ith Open wedges. Makes 8 servings. P4ivoco 0, SUMMER SALMON APPETIZERS I can (7-8A oz.) B.C. Salmon 3 tablespoons'sliced green onion 4 oz. process Swiss cheese, grated 1/2 teaspoon curry powder 1/2 cup salad dressing 1 teaspoon lemon juice 1 package (12) flaky style refrigerated rolls 1 (5 oz.) can water chestnuts, drained and sliced Drain and flake salmon, removing skin and bones. Mix with green onion, cheese, and curry powder. Add salad ' dressing and lemon juice and mix lightly. Separate refrigerated rolls. Then separate each roll into three layers. Place layers on ungreased baking sheet. Spoon on salmon mixture. Top each with a few water chestnut slices. Bake at 400 degrees F. for 12 to 15 minute, or until lightly browned. Serve hot or cool. Makes 36 appetizers.