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Clinton News-Record, 1970-08-27, Page 5Clint9n.News-Record, Thursday, Ati91-ig 27,197Q P eeeR,V?eel:Wltee*!,iI:r.eerb • PAI AGGERHOL SAYS. WHY WORRY ON YOUR VACA- TION about Wing your money Or about something happening to your valuables at Mine. See us before you leave --- we'll fix you up with Travellers Cheques. You can Cash them anywhere—and your travel money is always safe. The smart thing to do with valu- ables is pop them into a Royal Bank Safe Deposit Box, Wills, mortgages, stocks, jewellery . in they go. And off yoti go, knowing they're all ab- solutely safe. WeliKe:to look after you. at* ROYAL .BANK Clinton • ' • CALIFORNIA, JUMBO SIZE, SWEET, FULL OF FLAVOUR ZESTY .B*0000000 pow* ppork40.c.. Or -eide rtbs. cups catsup, V4-0 vinegar . '. • /3 pop water /4:04 brown sugar• • tablespoon • -inetatit m inced, onion. 'tablespoon 'W4reeeterehire'' Ciiiirt4rpautott.ter Autumn starter easy-pay loans APFIla)T 1/2 cup brown sugar ' 1 teaspoon dry mustard 3 tablespoons cornstarch 2 cups undrained crushed pineapple t1/2 eine finely chopped onion cup chili - a/4 cup vinegar 2 teaspoons Worcestershire sauce 4 pounds pork back ribs - Salt and pepper ' Combine brown sugar, mustard and cornstarch in a saucepan; add undrained pineapple, onion' chili• sauce,. Cook and stir until mixture boils and is thickened. Remove •from heat and •stir in vinegar and Worcestershire sauce. . Cut ribs into uniform strips that are about 10 inches low. season well with salt and pepper. Place half of the riles,.rneaty side up, in centre of large sheet of heavy duty aluitinum foil. Ribs' should be in a single layer, but can overlap slightly if necessary, so finished package will measure about 10'X 12 inches. SPoori" 1 cup of the sauce over, ribs so they are iiniformly, We teaspoons salt 1/4 teCesPuun pepper 1 toaspoon dry trlueta.rd Cut meat into rib sections and, place in a large" saucepan. Add '1 tablespoon salt,. 1 large aliced onion and enough boiling ': water to just • cover the ribs. Cover and simmer for 11/4 hoere or until meat is quite tender. Drain and cool. Meanwhile, combine remaining ingeedients in a saucepan. Bring to a boil; then Place inrecuuketaille in a glass bowl, Pour on the ceoled marinade, making, sure the ribs are coated, Cover and refrigerate fOr .2 to 3 hours, turning ribs occasionally, When ready, drain ribs and reserve the. marinade. Place ribs PO an oiled grill, S or _6 inches above mederate coals. Cook for 15 mum* or until nicely browned and Well done, turning frequently. Heat reserved marinade on edge of grill and brush on ribs during last 5 minutes of cooking time. Pour any remaining marinade over the ribs before serving. Side ribs will serve 4 people; back ribs will serve about 6. For indoor cooking, drain marinated ribs and broil about 6 inches from heat for 15 minutes or until browned and well dem. Heat •reserved • marinade and ;brush on ribs during last 5 minutes of broiling time. AZED RIBS can penetrate. Check balance then fasten in place. Rotate over moderate coals -for 20 to 30 minutes or until nicely browned and _ glazed. Brush frequently with apricot sauce during last half of cooking time. Then cut ,coated. ,Bring end's of foi. together and fold in a "drugstore wrap" 'to make a at seam on top; fold ,ends tr seal. Now, plea pacage, seam side down, on a second sheet of heaeyefoie, ,Wrap andsee4as abOye. Repeat with second half a • ribs. Refrigerate if not to be cooked : right away. Reserve remaining sauce. e To cook, place foil packages on an oiled grill about 5 inches above. moderate coals. Be carefill not to puncture the foil. Cook for 40 minutes on one side; turn and cook •fot another 30 to 40 Minutes. Then, cut tops off foil packages • and, remove the ribi, draining off any excess sauce. "Add sauce left in foil packages to: reserved sauce and heat, on edge of grill. • Brown ribs directly over the coals; turn frequently. and brush with sauce during last 5 minutes 'of cooking time. When done, cut into 2 or 3 rib sections and top with remaining sauce. Makes 5 or 6 servings. For indoor cooking, place the foil packages on a cookie sheet' . Ribs are and bake in preheated ..350. degrees oven for. 1 1/2 hours. Then open foil packages and bake for another 10 to 15 . ..minutee to complete the browning. Serve •with remaining sauce. P brown sugar 1 (19-ounce) can pineapple juice 1/3 cup vinegar •2 tablespoons soy sauce Cut meat into 2 or 3 rib sections and place in . a large saucepan. Add 1 tablespoon salt, 1la sli marinade, making sure all ribs are nicely Coated. foyer or seal and refrigerate for 2 to 3 'louts, turning once or twice. Or, if time- is short, marinate at room temperature for 1 hour; Drain ribs well before barbecuing and use reserved marinade fox your barbecue sauce. Fee a very easy to make barbecue sauce that tastes great on pork ribs, combine equal amounts of uncirained crushed pineapple and bottled barbecue sauce that has a tomato base. Since patio eating is usually quite informal, cut your barbecued pork: be into 1 or 2 •.. riblsectiorie so everyone will feel free '05 pick, 'them up in their fingers because they are really best when eaten that way. or refrigerate until needed. minutes of cooking time. Pour :For the ''Sallte., combine any remaining sauce over the cornstarch; brown sugar, 'ribs before serving. mustard and nutmeg in a Yield: Side ribs will serve 4 saucepan; add" apricot nectar. people; back ribs will serve Cook and stir until mixture 'boils. about6. and is smoothly thickened. For indoor cooking, broil Remove from heat and stir in partially cooked rib pieces about vinegar and •butter or Margarine. .6 inches from heat for 15 'Set aside until needed then mintites or until biowned and reheat on edge of grill: glazed.' Turn frequently and For spit barbecuing:' Thread brush with sauce during last 5 partially cooked :rib racks into minutes. POLYNESIAN RIBS IN FOIL lawer heat eekrid .gitniter for 5 minutes. Cool. SWEET 'N' $OUR RIBS ; 4 poundi pork back or sloe ribe spit, accordion fashion, leaving 4 pounds pork 'back or side ribs 1/2 tableepoons cornstarch space between the folds so heat 2.1/2 tablespoons cornstarch 1/3 cup brown sugar' 1 teaspoon dry.mustard 1/4 teaspoon nutmeg. 2 1/2 cups apricot nectar 3 tablespoons vinegar 2 • tablespoons , butter or margarine Place ribs in a large eaticepane' into' 2 rib pieces and serve withe ced onion anti enough rg in racks for spit barbeeuing or ' boiling water to just cover the eny remaining sauce. bri s. Cover and simmer for about cut into 2 rib sections far. grill , • For grill barbeCuing: Place 1 114 hours or until meat is barbecuing. Add 1 tablespoon' partially cooked rib pieces on an • quite tender, Drain, Cool and salt, 8 to 10'whole cloves, 1 oiled grill. Barbecue 5 or 6 refrigerate • if not to be sliced onion and enough boiling inches above moderate coals for barbecued right away. water, to just-'cover the ribs. 15 'minutes or until nicely For the sauce, combine Cover and simmer for about 1. browned and glazed. Turn' • cornstarch and brown sugar !ma 1/4 hours or until the 'Meat is frequently and brush with saucepan; add pineapple .juice. quite tender. Drain. Usent once apricot sauce during last 5 'Cook and stir until mixture belle and is thickened. Remove from, heat and stir in vinegar and soy sauce. Set aside until needed, then reheat on edge of grill. When ready to barbecue, place ribs on oiled grill, 5 or 6 inches above moderate coals. Cook for about 15 minutes or until nicely browned; turn frequently and brush generously with sauce during last 5 minutes of cooking time. Pour any remaining sauce over ribs just before serving. Side ribs will serve 4 people; back ribs will serve about 6. For indoor copking, broil partially cooked ribs about 6 inches from ,heat for 15 minutes or until nicely browned. Turn -frequently and- brush. generously tiwith sauce _duringlasti 5 minutes:, • ' e When buying pork ribs for barbecuing, look for ones which have a generous amount of lean meat between the bones. Back ribs come in uniform strips- which are about' 4 inches wide and are usually the best choice for , spite barbecuing and for recipes in which the ribs and sauce are cooked in foil, then broWned. When barbecuing pork ribs, alloW about 1/2. cup of sauce for each pound of ribs.. If the sauce contains sugar or tomato, brush it on the ribs only during last ,5 minutes of cooking tine so that it will not burn. Pour remaining sauce over the ribs just before serving or pass_ it with the ribs_ To marinate pork ribs before barbecuing, place them in a glass bowl or plastic bag and add the GREAT ON A GRILL lb Miss Clore McGowan feted by CAS Mrs. Ken Johns, Exeter (left), presents Miss Clore McGowan, local Children's Aid Society Director, with a gift prior to her retirement in September. The presentation was made at a dinner party held for board members and their wives or husbands at the home of Mrs, Douglas Bertliff, Clinton, first vice-president of the board. About 40 were present at the Rattenbury Street home. - Photo by Shirley Keller. 11-CWRIA and ail GREY TRUST COMPANY SINCE icas Now is The time to make sure your tepee date and ready for Winter, We'll lend you Money on collateral.or we'll arrange mortgage loans. experienced service, Competitive rates, Personalized attention, Arrange it today at 'Victoria .and Grey. Miss Clare McGowan, local director of the Huron County Children's Aid Society, was honored last Wednesday evening at a dinner party in Clinton attended by the CAS Begird members. Hostess was Mrs. Douglas Bartliff, 217 Rattenbury St. Mrs. Bartliff is first vice-president of the Children's Aid Society. Miss McGowan received a corsage of pink sweetheart roses and a Royal Dalton firgurine. The presentation was made by Mrs. Ken Johns, Exeter, who has been a member of the board of directors of the Huron County Children's Aid • Society for 20 years as well as a one time member of the provincial board, in making the presentation, Mrs, Johns noted that Miss McGowan had always had the best interests of the children of Huron County at heart through her 24 years of service. Forty persons enjoyed a smorgasbord lunch and a social evening. Lealand Hill, Manager Elgin and Kingstoh Streets, Goderlch 524-7381 PEACH full 8" 45 24-oz size Jane Parker, Daily Dated Reg. Price 59c — SAVE 14c PIE !JANE PARKER HAMBURG ROLLS PKG OF B PKG OF 12 29% 39% SAVE 4cSAVE fic DAILY DATED SLICED We don't think you can find a better bread value! Jane Parker "Flour Power "white BREAD "SPECIAL SALE" WEST SL, GbDERICH Tr MELONS ONTARIO GROWN, NO, 1 GR:, YOUNG, TENDER, MIDSEASON VARIETIES - CORN t°hne COB- - dozen SWIFT PREMIUM BY THE PIECE ANY WEIGHT CUT La 3 9r O ff Deal) 41b. 99? 67feCHEESE SPREAD (6c Off Dea1) 16-ot jar KETCHU P BUY t n-!1 PBZB 19c 1l fl az bile iAVEX BLEACH F(e g` .56c SAVE lasticoz : 705 plastic btr DADS COOKIES Chocbtat4f Shier, Spica 8 ,,Or pkgs $1 & 00 4 . - Ail prides in this ad guarqnfeeid effective through Saturday, Auugust 9, 1970 TOILET TISSUE ne9rge—MVAele4o Pk g °I 4 re'11$ 591 TIDE XK DETERGENT(25.PrfrLeal)SslzbeiFt()oin:$1•59 WHITE HONEY FRESH PORK ROASTS iiraLDER ROAST BUTT LEAN lb ROAST 3411 LB THAENSSA YEARI PRICE SIDE SPARE RIBS "GREAT ON A GRILL" 51-10BOIXER LB 5 5 ce PORK CH BPS 7 SUPERIGHT BRAND -R IDE BACON Smoked, Sliced, Rindless 9,„ 1-LB VACUUM PACK Astra Red "New Pack" SOCKEYE SALMON TALL 15 1/2 -OZ TIN sit