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Home My WebLink AboutClinton News-Record, 1970-08-13, Page 23Tempting slices of ham are a "natural" far a barbecue meal. They should be cut about three-quarters of an inch thick; if they are too thin' the meat may dry out. Snip the fat edges so' ham slices will stay flat during cooking. Fifteen minutes of cooking on each side should be sufficient. Slices of pineapple make an attractive accompaniment. The home economists of the Canada Department of Agriculture used part of the drained syrup from the pineapple to glaze them for an additional ten minutes. CLINTON , ONTARIO HARNESS RACING LARGE NEW' READABLE TOTE BOARD Comfortable Granchtetnd —Good Conces;lonBooth --Sood Parking Re'oilities Featuring . 10 RiCES ar r - PARA MUTUEL • WAGERING DAILY DOUBLE - EXACTOR OUINELLA ADEQUATE TOTE .1+AAPHINa$ (NQ DELAYS) LOTS OF CASHIER WICKETS Minton MVV:S41.4PPrgit Thursday, AtAq.g.A 197Q,.5A Harness Races Every Sunday July 5 to August 30 P 2: OST TIME Advance programs will be available Saturday at Cloud 9 Room, Hotel Clinton, Smith Office Supplies, Anstett Jewellers and at Bill's Billiard & Bowling., Asmaimaissimaiworammossionswasmasow assur 10-lb bag WEST ST., GODERICH --Nommow-- "GREAT ON A GRILL" igis" CHICKEN CUTS Whole or Split Breasts LEGS IMPORTED, FROZEN SHOULDER OTATO ES Ontario Grown, White Table Stock No, 1 Grade Packed Under A&P's Own Label ONTARIO GROWN, VINE RIPENED, Nol 1 GRADE TOMATOES. ONTARIO GROWN, LARGE BUNCH, No. 1 GRADE BROCCOLI LAMB CHOPS lb 59? MAPLE LEAF, BY THE PIECE, ANY WEIGHT CUT BOLOGNA VISKING 39? BURNS BRAND, BEEF AND PORK SAUSAGE PACK 1b595/ • ASP Money-Saver! KLEENEX FACIAL TISSUE pop•up, WHITE AND COLOURS box of 200 2-ply A&P's Own Super-Right. Brand Smoked, Sliced, Rindless SIDE BACON vacuum SPECIAL PRICE 3.1b bag $2,35 - SAVE 44c Thin or Thick for Broiling No Finer Coffee in Any Package — At Any Price! Mild and Mellow 6-quart 99,, basket each 29,t big names in entertainment are coming to the CNE Grandstand this year-and four whole evenings are given over to the largest circus ever staged! Free Admission! Each advance evening Grandstand ticket entitles the holder to free admission to the grounds on the day of the performance (vehicle not incluCled), Check the line-up! August 20 ....... Football, Toronto vs Edmonton $6.50, $5,50, $4.00, and $2,50 August 21. . . . s . s....s., . . ....... Bobby Sherman ...... . $4.00 and $3.50 August 22:,.,., The Temptations9..„, .. . ...... ..,„„.., ..... $5,00 and $4.00 August 23 ........ ””ltalian Festival $7.00, $6.00, and $5.00 August 24, 25 Johnny, Cash ..$6,00, $5.00, and $4.00 August 26 Brenda Lee , , $5.00 and $4.00 August 27 Red Skelton...4.. ...... ....... . ...... .......s $6,00, $5.00 and $4.00 August 28, 29, 30, 31 Circus 10 International $4,00 Holfprice fi;ethildrert12 and under September 1 Ray Charlet/AlHirt.....,,.,...,..,,,.,,...$5.00 and $4.00 September 2....s....ss ... , Gabby Goldsboro ..$5„06 and.$4.00 September .. . ...Charley Pride . ' . .......,$5.00 and $4.00 September 4 s 5th DiMension , $6,00, $5.00 and $4,00 September 5 ... . .... . ... s.s..s.brum and Bugle Competition ..., $4.00 and $3,50 September Band 'ratio° . .... ... .44,00 and $3.50 September 7s,” Nationbaildors. ..... ...... . $2.00 and $1.06 Canadian National Exhibition Toronto August20toept1 Sundays front 1:30 Wit Order Office is open until August 10th. Ear Inforntation or tickets whet Grandstand Sox Office, Canadian National Ekitibitkorti tichibitien Park,toranta ;26, Onforia, • f oosiallWanalalaginlanalar Don't miss these star-filled nights at the CNE. No finer Coffee in any Package .. at any priest Vigorous & Winey !Custom Ground Reg. Price 99e SAVE 100 BOKAR COFFEE 1-16 bag 89 C Juubilee Cheese Slices 3 i3 oz Pkgs1.00 Fluff° SHORTENING 1.11)Pkg 45? Aft prices in this ad cniaranteed effective through Saturday, August 22, 1970 Jane Parker, Raisiti Rich Spicy SPANISH BAR CAKE Si 00 Reg. Price 43o — BUY 3, SAVE Jane parker Daily Dated Sfited SANDWICH BREAD 14.0t loaves pica ea; BUY 4, SAVE Zia --7777-7,7rr.,- • Pork .on thebarbecue-------se.a - 1 w . Menu of the -eek a. Outdoor entertaining at its stive best calls for menus that n satisfy hearty ontdoor petites. And there are few cosigns Where the food is ore , the centre of attention an at a backyard barbecue, The home economists with he Canada Department of Agriculture suggest that you try these two meals featuring "pork on the barbecue." Both spareribs and ham steaks are delicious cooked over glowing coals and they offer an appealing change from the regular barbecue fare of hot 'dogs and hamburgers. Spareribs are probably' the moat,, popular pork cut for barbecuing; To prevent their drying out on the barbecue, the home economists recommend precooking the spareribs in the oven until they are almost tender before placing them on the barbecue grill. Appetizing accompaniments to these barbecue spareribs, are Onion Potatoes and corn-on7the-cob. A hot pineapple-mustard sauce accents the richness of barbecued ham steaks; pineapple rings are an attractive accompaniment. Fill 'out this feast with savory barbecued onions and carrots. Nlco4P:Salad * t=rusty Rolla Ice Cream and Fruit With fresh OntariP vegetables In abundance and eggs and poultry still selling at idget prices, take advantag( 'hese foods in creating a so salad that's easy on the e' ..td the pocketbook, too. The Ontario Food Council, Ontario Department of Agriculture and Food, suggests preparing the vegetables, eggs, and poultry, early in the day when it's -0004 then putting the salad together when appetites are hearty. Add crusty rolls and an ice cream and fruit dessert, and you have a refreshing ending to a hot summer day, Nloolse Salad* 1 head lettuce, torn 1/2 cup bottled French salad dressing 2 cups whole green beans, cooked and drained 2 cups diced cooked potato 1 cup cooked chicken, cubed 2 tomatoes, peeled and cut in wedges 2 hard-cooked eggs, cut in wedges Sprinkle lettuce with a few tablespoons of French dressing, Arrange the beans, potato, and .chicken on top of the Garnish With tomato :and ,egg wedges, POhr remaining dressing over salad and serve, Serves B. Fresh..'O. nta ri , • tomatoes Take advantage of the plentiful supply of fresh Ontario , tomatoes.. Tomatoes this season are of good quality and reasonably priced. Home economists, College of Family and Consumer Studies, University of Guelph, suggest this fresh tomato relish as a complement to cold cuts, meat or poultry. FRESH TOMATO RELISH 2 pounds tomatoes 2 medium green peppers 2 medium onions I tsp salt 1 tsp dry mustard 1 tsp celery seeds 1/4 cup vinegar 1/4 cup salad oil Chop tomatoes, green pepper and onion. Combine and drain slightly, Add remaining ingredients and mix well. Refrigerate Until ready to serve. Serve with meat or poultry. Makes 2 cups. BARBECUED SPARERIBS 3 pounds back spareribs OR 4 pounds side spareribs Salt and pepper Oriental Barbecue Sauce Sprinkle ribs with salt and pepper. Place on rack in shallow roasting pan and cover tightly with aluminum foil. Bake at 350 degrees F. until almost tender (about 1 hour). Place partially cooked ribs on greased barbecue grill about 5 inches from coals. Broil over a slow fire until tender and browned, turning frequently (about 30 minutes). Brush with barbecue sauce for last 10 minutes of Cooking. 6 servings. (Total cooking time: 90 minutes.) ORIENTAL BARBECUE SAUCE 1/2 cup oil 1/4 cup vinegar 1 tablespoon soy sauce 2 teaspoons ginger 1/2 teaspoon salt 'A teaspoon pepper 2 tablespoons brown sugar Combine ingredients in a jar and shake well. Makes about % cup. ONION POTATOES Cut each unpeeled medium 'potato almost.through in 1/4-inch crosswise sliceS, sprinkle with salt and pepper, and place a thin slice of onion and a piece of butter between each slice. Wrap in foil, cook on grill about 1 hour. CORN-ON-THE-COB Husk corn. Spread with butter and sprinkle with salt and pepper. Wrap each ear separately in foil, twisting ends to ,.seal. Cook on hot coals 15 to 20 i•minutes, BARBECUED HAM STEAKS 2 %-inch ham steaks (about 2 pounds) • • 1 19-ounce can pineapple rings Syrup from, pineapple 1/2 cup brown sugar - 1 tablespoon dry mustard Drain pineapple. Combine 1/z cup syrup' with brown sugar and mustard to •make sauce. Bring to boil and simmer 5 minutes. Place steaks on, greased grill about 5 inches from coals and "barbecue until lightly browned (about 15 minutes each side), basting frequently with - remaining pineapple syrup. Brush with hot pineapple sauce and continue barbecuing, turning frequently until steaks are cooked through and glazed on both sides (about 10 minutes). Place pineapple rings on grill 5 'minutes before steaks are cooked. Brush with sauce and broil until, glazed on To obtain high quality frozen corn kernels or corn on the cob, select corn at the correct stage of maturity, Home economists, College of Family and Consumer Studies, University of Guelph, recommend choosing young tender ears that appear ready for table use.. Husk and sort them,' discarding any immature ears with undersized kernels with watery milk, or overmature ears with tough kernels with a thick milk that does not spurt out when the kernel is ruptured by the thumb nail. When buying at a roadside market, avoid any cobs that have been sitting in the hot sun all day. The best quality corn comes directly from the field to ,both sides, 6 servings. (Total cooking time: 40 minutes.) CARROTS Cut 11/2 pounds prepared carrots lengthwise in sticks and place on 6 pieces of foil, Prepare topping of 1 tablespoon each• brown sugar and lemon juice, % teaspoon salt and z/2 teaspoon nutmeg or ginger and spoon over carrots. Top with 2 to 3 tablespoons butter. Wrap packages and cook on grill about 1 hour. 6 servings. ONIONS Cut 6 medium onions in 1/4-inch slices and place on individual pieces of foil. Prepare topping of 1/4 cup oil, 1/4 cup vinegar, 2 teaspoons brown sugar, 1/2 teaspoon salt, 1/4 teaspoon savory and dash pepper. Sprinkle over 'onion slices. Wrap packages and cook on grill about 1 hour. 6 servings. you within a few hours. • To freeze whole kernel corn, remove the husk and silk; wash and blanch the ears for four minutes in rapidly boiling water, Cool in ice water and drain. Cut the kernels off the cob (avoid cutting into the cob); package and freeze. When freezing corn on the cob, remove the husks and silk carefully; trim the ends ' and wash. Separate the cobs into uniform sizes. Blanch in rapidly boiling water, allowing 7 Minutes for small ears, 9 minutes for medium ears, and 11 minutes for large ears. Chill' thoroughly in ice cold water, drain, and package for freezing in poly bags or by wrapping tightly in suitable freezer paper. Freezing Ontario. Corn Liquid or Churned, No. 1 Grade, White, Pure . KRAFT HONEY 32-fl-oz jar 89t Calorie Wise, Chef, Italian, French, Coleslaw, KRAFT DRESSINGS 8-ti-oz btl 36,. 1,000 Islands, Blue Cheese btl. 414t Orange, Grape, Florida Punch, Orange-Pineapple BUY 3, SAVE Ve III-C DRINKS 3 484,1-oz tins 1.00 Canada (Cider 750 SAVE 104 VINEGAR WHITE 1M3,11,0z bit 69c Duncan Hines, 18 Delicious flavours Reg, Price ea. 49c — BUY 2, SAVE 90 CAKE MIXES 2 19-oz pkgs 89 Lemon Juice (8-fl-ot btl. 490) REALEMON 8-fl-az bti 29c Detellient (18c Off Deal) LUX LIQUID 32-fl-oz plastic btl $9t Jane Parker Daily Dated Rog. Price 504-,-SAVE '144 RAISIN PIE full 8" 24'oz size 45t