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HomeMy WebLinkAboutClinton News-Record, 1970-09-17, Page 5ONTARIO GROWN, NO. 1 GRADE WHITE TABLE STOCK $1.19 otatoessv RED BRAND • BEEF ROUND - STEAK MINCED 99? SUPER-RIGHT, SEMI4sONELES‘S„SHAN.KLES§, .„41( SKINLESS VACUUM'OA CK f".irursPit) HALF' x S SMOKE D LB 8 BRAND ROASTS °nd STEAKS IENERS;e99e McIntosh, Ontario Grown, Fancy Grade, Fresh 'Picked, Crisp & Juicy 2-lb APPLE 4-quart basket 1-lb tray pack 593e Ontario Grown, No. 1 Grade, Washed & 'Waxed TURNIPS lb all VACUUM PACK HALVES 16 65 SWEET PICKLED SAUSAGE COTTAGE ROLLS ilia SHOULDER CHOPib.69'‘ HEINZ STRAINED MEATLESS VARIETIES SPECIAL PRICE 41/441-oz jar 10ce Baby Food -h Feature of the Week DESSERT DISH 49sze 4ir each with every $3 purchase This week collect these lovely dessert dishes at this amazing low price! 1-• .... WEST ST., MERIN' All prices in this ad guaranteed through Saturday, September, 19, 1970. PORTERHOUSE or WING 2: SIRLOIN STEAK lb 19 semmessmom No Further Processing at these Low, Low Prices Please ROUND STEAK ROAST "Tr POINT SIRLOIN ROAST RUMP ROAST or ROUND STEAK :tome SX BRAND PURE PORK DON'T MISS THIS ONE! WHITE SWAN -PAPER TOWELS White and Colours PKG OF 2 ROLLS Reg. Price 65c SAVE 16c CHECK THIS LOW PRICE HEIFF;c 1.).,./RIC!TTI „Nisi SPAGHE111 Ilommsgg' WEll Cling 19-fl-oz tin Reg. Price 29c — SAVE 6c SAVE ON FAMOUS BRANDS KELLOGG'S F CL rEIS Tulip Luncheon Meat can 39c Reg. Price ea. 59c — BUY 2, SAVE 29c JANE PARKER, DAILY DATED, RAISIN OR Peach Pie 2 full 8-inch 24-oz size pies 89c JANE PARKER ALP DOLLAR STRETCHER ALL BONELESS CUTS FEATURE PRICE COLD WATER DETERGENT "DEAL PACK" — SAVE 35e Arctic Power giant 2-1610-oz box 79c Angel Cake large size cake 3 9c Reg. Price ea. 29c — BUY 2, SAVE 9c JANE PARKER, DAILY DATED, SLICED Bread 60% Cracked 2 24-oz loaves 49c SWEET, MIXED OR YUM YUM Bick's Pickles 15-fl-oz jar 3 glft CHOICE QUALITY Reg 2 tins 49c—Buy 5, Save 23c A&P Peas 5 19-f1-oz tins1'00 Jubilee, Process, Mild, Nippy, Pimento, Swiss Cheese Slices 3 8." pkgs 1.00 FRESH A&P PURE Reg. ea. 45c—Buy 3, Save 35c Orange Juice 332-fl-oz btls 1.00 PANTRY SHELF FROM CONCENTRATE Apple Juice 48-1I-oz tin 2. 5 ce FALL COLOUR Ca merabug TOUR from Goderich back to Goderich Personally Conducted by: Mac Campbell Gerald Cover (Camera Specialist) and (Professional Photographer) OCTOBER 3-4,1970 TOUR COST INCLUDES * Saturday accommodation at the beautiful Lumina Resort, Lake of Bays. * Travel by comfortable deluxe highway coach. * Tour the most beautiful areas of Muskoka. Random stops to photograph or just view the fantastic fall scenery. * Three meals prepared to perfection at the Lumina Resort. * Expert guidance in photography and the use of your camera. " Total Cost Only $3990 RESERVATIONS AND FULL PAYMENT BEFORE SEPT. 18 The Coach House TRAVEL SERVICE 29 East' St,,. Goderich 524.8356- 87-38., .Clinton Nawa-Record, Thursday,September 1.7,1970 5 i Menu of the week Make interest on your money pay the bills 1/2 lb, fresh mushrooms Cut in cubes 1 tablespoon chopped .green onions 1 teaspOon paprika 'A cup dry red wine 1 cup light brown sauce 1/2 teaspoon tomato paste 1 cup cooked potato cubes 1 tablespoon Bovril beef cordial All that's needed, to turn a very simple recipe into a gourmet's delight is the superb skill of a famous chef like Christian Hitz, Executive Chef at Le Chateau Champlain in Montreal. A native of Switzerland, Christian Hitz worked at some of Europe's most famous hotels and resorts before coming to Canada. And so highly is he regarded by others in his profession that last year he was named "Chef Of The Year", an honor conferred annually by the Society of Chefs. Not all chefs are willing to share their cooking secrets but Chef Hitz is an exception. One of his favorite recipes calls for a minute steak goulash which is a gourmet treat that can easily be prepared by anyone willing to, follow the simple directions he gives you today. The ingredients listed are sufficient to serve ,four persons. INGREDIENTS 1 lb. beef tenderloin cut in 1/2 inch cubes METHOD Money regularly invested in Victoria and Grey guaranteed investment certificates or even in special savings accounts doubles faster than you'd believe. It can grow to • twice its size in e;ght and a half years—and all with no effort on your part. Make interest on your money pay your bills. Put surplus motley to work today at Victoria and Grey. Saute beef cubes with a little oil or , shortening in a very hot frying pan for about 2 minutes. Add mushrooms and green onions, saute for another 2 minutes. Add red wine, tomato paste, and brown sauce, simmer for 2-3 minutes with the potatoes added. VICTORIA and GREY VG Salt and pepper to taste and, shortly before removing from the fire, Chef Hitz recommends that you add the Bovril beef cordial in order to give this gourmet recipe a delicious flavor. TRUST COMPANY SINCE 1889 Lealand Hill, Manager Elgin and Kingston Streets; Goderich ,524-7381. remaining mixture over them. 6 servings. Luscious tomatoes are now abundant in gardens and produce counters and everyone wants to take advantage of them at the, peak of their flavor and profusion. Many homemakers welcome new ways of using them. The, home economists of Canada Department of Agriculture offer these suggestions for serving tomatoes now and later. There is only a limited amount that you can enjoy in salads and sandwiches. However; for variety you can serve them hot with different seasonings and herbs. ,Basil, thyme or oregano are delicious with tomatoes. When using tomatoes as a dinner vegetable allow one or more per serving in the following recipes. To broil or saute the tomatoes they are cut but in the following recipe, "Herbed Tomatoes" the shape of the whole tomato is retained. Frp..41...4miziaame.ps,Atawer,tommtine* BROILED'TOIMItES'" Cut tomatoes in half and sprinkle them with salt and pepper. Dot each half with one-half teaspoon butter then broil four inches from heating unit until just tender (5 to 8 m in utes). Before broiling tomatoes may be 'topped with a dash of herbs, grated cheese or buttered crumbs. , SUMMER TOMATOES 6 slices bacon 1/2 cup chopped onion 2 cups sliced mushrooms (about 1/2 pound) 1/2 teaspoon salt Dash pepper 6 medium peeled tomatoes, seeded and coarsely chopped 2 tablespoons chopped parsley Cook bacon until crisp. Crumble. Add onion and saute until transparent. Add mushrooms and seasonings and cook 3 to 4 minutes. Stir in tomatoes and simmer until tender (about 7 minutes). Stir in' parsley, 6 servings. To use a quantity of ripe tomatoes now but to enjoy them later, the • home economists suggest "Uncooked , Tomato Relish". This recipe is "short" on preparation time, but "long; • tMENESaseakverdww.,7,tatimete, . •••• • • • UNCOOKED TOMATO RELISH 9 cups peeled tomatoes, finely chopped 3 cups finely chopped celery 2 cups finely chopped onion 3/4 cup finely chopped green • pepper Vs cup finely chopped sweet red pepper 1/2 cup salt for pickling 2 cups cider vinegar 5 cups sugar 1 teaspoon mustard seed 1/8 teaspoon 'cayenne Mix vegetables, sprinkle with salt and let stand 2 hours. Drain mixture thoroughly and discard liquid. Add vinegar, sugar, mustard seed and cayenne. Stir until sugar dissolves. Pour mixture into sterilized sealers and seal. Makes about 4 pints. Store in a cool, dark place. NOTE: If using glass jars with metal lids, cover relish with paraffin to prevent discoloration , of the metal during storage. rif VII( .1 9 t salads ,(/ cup salad mayonnaise 1/2 teaspoon salt CABBAGE AND BEET SALAD 3 cups finely shreSded cabbage 1 19-ounce can diced beets, drained 1/4 cup finely chopped onion Sour Cream Dressing 1/3 cup dairy sour cream 2 teaspoons vinegar • 1/2 cup diced celery lteaspoon salt 1/8 teaspoon pepper 1/8 teaspoon salt Dash pepper Mix vegetables, salt and pepper. Chill. Combine ingredients for dressing. Just before serving, add dressing to vegetables and toss to coat pieces. Serve on lettuce or green cabbage leaves, 6 servings. Mix vegetables, pickle and egg. Chill, Just before serving combine mustard, vinegar and sugar with salad dressing. Add to salad and toss lightly. Season with salt. 6 servings. Cabbage "Green and Gold Slaw''". combines cabbage, green onion and cucumber with hard-boiled egg, salad dressing and seasonings to produce the color effect. "Cabbage and Beet Salad" uses a sour cream dressing to mix with ,the cabbage, canned beets, onion and celery. For an unusual treatment of a cabbage salad as in "Cole Slaw and Carrot Salad" pack the salad mixture into a ring mold then turn it out on a plate. The cabbage salad includes strips of ham and pieces of rosy apple. The centre may be filled with a, grated carrot salad mixture. dressing or GREEN AND GOLD SLAW 2 cups shredded cabbage 1/4 cuff chopped green 'onion 1/4 cup diced cucumber 2 tablespoons chopped sweet pickle 6 chopped hard-cooked eggs. 2 teaspoons prepared mustard 2 teaspoons cider vinegar 3A teaspoon sugar Gourmet minute steak goulash Fresh whole tomatoes may be cooked in a frypan with butter and seasonings. They should be cored then placed cored side down in melted butter containing salt, pepper and brown sugar. ' Cover and cook them slowly for 5 minutes then turn tomatoes, spooning mixture over them. The home economists of the Canada Department of Agriculture advise that uniformity of size will assist,in the timing because the tomatoes should be cooked until just tender or they will become like stewed tomatoes. These may be enjoyed on many occasions during "tomato time", and the seasonings may be varied if desired. Fresh tomatoes abundant cup slivered almonds, toasted — optional or 1/2 cup coconut,, toasted — optional Mix Cornstarch and sugar, add orange juice and flavorings. Heat, stirring ,occasionally, until mixture is smooth and thickened. Add prepared fruits and poach gently until fruits are tender but still retain their shape — about 20.30 minutes. Serve either hot or told, sprinkled with toasted almonds or coconut, over suggested bases. Serves 8 to 10. NOTE; The combination of fruits may be altered to suit the season, Well drained canned fruit could be substituted throughout the recipe. 1111111111111111111111111111111111111111111111 CABBAGE, APPLE AND RAISIN SALAD 1 small cabbage 3 red-skinned apples 1/2 cup French dressing 1 cup seedless raisins Thinly shred the cabbage lengthwise, Core apples and dice without peeling. Drop info dressing at once to prevent discoloration. Wash raisins and dry with a paper towel. Combine apples, cabbage and raisins. Toss and serve. Yield 6-8 servings. Pork Chops in Sour Cream parstied New Potatoes Corn-Stuffed Thrila;Q0S. Fresh Fruit Melody The 'best that Ontario's orchards have to offer is featured in the fresh fruit sauce recommended by the Ontario Food Council, Ontario Department of Agriculture and Food. This sauce makes an excellent topping for ice cream, plain cake, shortcake, and even pancakes, or thinned and eaten as is. To make extra quantities for freezing, simply omit the cornstarch in the preparation, and add the suggested amount during the reheating. FRESH FRUIT MELODY 1/2 cup granulated sugar 2 tbsp. cornstarch 11/2 cups orange juice 1/2 tsp, almond flavoring 1/4 tsp. cinnamon ",1 medium peach, peeled and sliced 1 medium pear, peeled and sliced 3.4 plums, halved 1 medium apple, cored and cubed 'A cup maraschino cherries, drained and halved 1/4 cup seedless raisins, washed and plumped SAUTEED TOMATOES Cut tomatoes in one-half-inch slices and sprinkle both sides with salt. Dip in flour then saute both sides in melted butter until just browned. If desired, dry crumbs or cornmeal may be used instead of flour. STEWED TOMATOES For six servings peel and quarter six tomatoes and combine with three-quarter teaspoon salt, dash pepper, one-half teaspoon sugar and one-quarter teaspoon of thyme, oregano or 'basil in saucepan. Cover and cook gently until tomatoes are tender but not broken. If desired saute one-quarter cup each of onion, celery and green pepper and add to tomatoes before cooking. HERBED TOMATOES 6 medium tomatoes 'A cup butter 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon brown sugar 1/2 cup diced celery 3 tablespoons finely chopped chives or green onion 3 tablespoons finely chopped parsley 1/4 to 1/2 teaspoon crushed oregano Remove core from tomatoes. Melt butter in a frypan, add salt,• pepper and brown sugar. Place tomatoes in pan, cored side down. Cover and simmer 5 minutes. 'Turn tomatoes and spoon butter mixture over them. ,Add remaining ingredients, cover and continue simmering until tomatoes are tender (8 to 12 minutes). Carefully lift tomatoes into serving dish and spoon SEED WHEAT Certified and commercial Talbot, Yorks-tar and Genesee at The Seed Plant Londesboro R Alexander Phone 482-7475 Cutinarp ,arto Corner