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Home My WebLink AboutClinton News-Record, 1970-10-01, Page 14Ever tried chicken with cheese ,sauce? It makes a highly nutritious dish of• unusual 'flavor. The chicken parts are first browned on top of the stove then baked in a shallow pan. Basting them with a blend ofmilk and butter makes them delightfully crisp. While the chicken is baking the home economists of Canada Agriculture make a cheese sauce, savory with mustard, paprika and parsley. At serving time the creamy sauce is poured over the chicken. to a traveller... it's the Lord Sirncoe , .. a friendly wel- come , superb Service fine lounges and restau- rants all at Sensible prices and for convenience the subway is right at the door..,in the heart bf downtown Toronto. Nekt time you visit Taranto, enjoy it more than ever ...stay stay at the Lord Simcoe, it's the attrocae* University and King atreets, 362-i648 WEST ST ,GODERICH itaterflArlEcti Tomato Feature Price HEINZ SOUP ionozonlOpt Liquid Bleach JAVEX (13c Off Deal) 128-1I-oz plastic jug 6 8? Astra Brand Red SOCKEYE SALMON 151 /2 "°z tin 99? Fancy Quality, Sliced, Crushed or Tidbits PINEAPPLE Del Monte' 3 19T-oz tinsl .00 Just Can't Beat As P Meat Pork Loin Quarters Cut Into PORK CHOPS Prince Edward Choice dlbality, New Whole Potatoes 5 19-fl-oz tins 991i Choice Quality Feature Price A&P Peas 5 1441 "°' 6ns 99? BUY 3, SAVE 29c 3 19-oz cakes $1 Jane Parker Raisin Rich Bar Cakes Spanish Super•Right Brand SLICED, SIDE BACON 9 to 11 Chops pkg in a lb 7 Ft 75? 1-lb vacuum pack SUPER-RIGHT QUALITY, SLICED, SKINLESS BEEF - LIVER lb 595/I Sweet Pickled Vacuum Pack Halves COTTAGE • ROLLS BIG CASH SAVER 3 to 4-lbs 65 average lb -51 1-th pkgs Reg Price 43c ea — Buy 3 SAVE 29c 4. Sheffield Heirloom Quality China Feature of the Week "SAUCER" each with every $3 purchase This week, don't foi-get to take home your lovely matching "Elegance Saucers . how only 49c with each $3 in grtrere-ry plochases. Otefirierfiliee, too, the many compteter pieces avail+, able at up to 50% savIngel California, No. 1 Grade, Mix or Match RED EMPEROR, FLAME TOKAY, ITALIAS, LADY FINGERS AND RIBIERS GRAPES 3 ibs78' Fancy Grade, Ontario Grown Crisp & Juicy McIntosh Apples 4-quart 73 _I basket F. ALL PRICES tN THIS AD GUARANTEED EFFECTIVE THROU G H SAT., OCTOBER 3, 1970. ANN PAGE Peanut Butter 3-lb $1 .19 jar PRE MI UM,PLAIN or SALTED HRISTIE SODAS .00. TULIP MARGARINE 1-lb pkg MI — 11 MACARONI Kraft Dinner 2 7/4-oz plogs 29? ATUCIE PRICE Write This One Down! Marvel Brand, Sliced WHITE BREAD 5 24-oz loaves Reg. Price ea. 23c — BUY 5, SAVE 16c dig • POPULAR ITEMS SELECTED BY OUR A &P MANAGERS . Red Brand Beef Excellent for Braising BLADE ST EAKS GROUND CHUCK lb 79, Menu' of the week 2 cups water 1 cup (4 ounces) grated cheddar cheese 2 tablespoons chopped parsley Melt butter, blend in flour, seasonings and skim milk rt With the .arrival of the first frosty fall days the aeaS911 for much of 'the PanadiatIVOWIA Presh produce cornea to an end.. Happily, though, there is no season fer two such favorite foods as cheeap and .chicken. Canadian chOder knows no, peer and therels. a flavor to suit ail ,4,stea. Because there is no waste, cheese provides economical eating, Chicken also gives excellent value when. Compared with other meats. Declaring an "open season" on these two foods the home economists of the Canada Department of Agriculture went hunting for some ways to combine chicken with ,cheese. These casseroles and main dishes are the results of cortsiderab!7 recipe testing, Incidentally, each is considered a good source of protein so together they present a "protein plus" dish as well as an unusual flavor combination. The '`Chicken and Cheese Casserole" makes an excellent dish to freeze, so the time-conscious homemaker may make one for now and .freeze one for later. It may be' stored satisfactorily up to three months in ,the freezer. The cheese is incorporated into a canned soup sauce then combined with cooked noodles before the diced cooked chicken and frozen peas are added. With the recipe the, home economists included directions for freezing. "Chicken and Mushroom Scallop" also uses diced cooked chicken which is stirred into a bouillon-flavored sauce in which cheese has been melted. Sauteed fresh Mushrooms are added before sprinkling with bread crumbs and baking., For an unusual flavor combination try .the "Oven-Fried Chicken . with Cheese Sauce." Chicken legs or breasts, are coated then browned in oil on top of stove before placing them in a shallow baking pan. During baking, the chicken pieces are basted with butter and milk and become crispy. At serving time they are accompanied ' by a smooth cheese sauce containing chopped CHICKEN.AND CHEESE , ':‘17CASSE.A0C.E 1/2 cup chopped onion 2 tablespoons butter 1 10-ounce can condensed cream of celery soup 1/2 cup chicken bouillon 1/4 teaspoon dry mustard 1/8 teaspoon pepper 1 cup (4 ounces) grated cheddar cheese 2 cups broad noodles (4 ounces uncooked) 2 cups diced cooked chicken 2 cups frozen peas 2 tablespoons chopped pimiento 1/4 cup buttered bread crumbs Saute onion in butter until transparent (about 5 minutes). Add soup, bouillon and seasonings; bring to boil, stirring until smooth. Add cheese and stir until melted. Combine noodles with sauce, Add chicken, peas and pimiento. Turn into greased baking dish and sprinkle with buttered crumbs, Bake at 350 degrees F. until brown (about 30 minutes). 6 servings. To freeze casserole for later use: Omit topping and do not bake. Chill quickly and freeze until solid; unmold, wrap in aluminum foil and return to freezer, To serve replace in greased dish, cover and bake at 350 degrees F. 1 to 2 hours, depending on depth and type of casserole. Uncover and add topping during last 10 minutes of cooking. (If freezer-to-oven dish is used, the food' may be left in it during storage.) Storage time, 3 months. -CHICKEN AND Mii4iFtODM SPA. 3 tablespoons. butter 3 tablespoons flour 84 teaspoon salt 1/8 teaspoon pepper 1 teaspoon prepared mustard 1 cup clucken bouillon 1/2 cup light cream P/4 cup grated cheddar cheese 2 cups diced cooked chicken 2 cups sliced mushrooms (about 1/2 pound) 2 tablespoons butter 2 teaspoons lemon juice 2 tablespoons buttered bread crumbs Melt 3 tablespoons butter, blend in flour and seasonings. Gradually acid combined bouillon and cream. Stir and cook until smooth and thick. Add cheese and stir until melted. Combine sauce with chicken. Saute mushrooms in remaining 2 tablespoons butter and sprinkle with lemon juice. Add mushrooms to chicken mixture. Turn into greased baking dish, sprinkle with bread crumbs and bake at 350 degrees F. until lightly brown (about 30 minutes). 6 servings. OVEN-FRIED CHICKEN WITH CHEESE SAUCE 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper V2 teaspoon paprika 3 whole chicken breasts OR 6 whole legs Oil 3 tablespoons melted butter 3 tablespoons milk Mix first four ingredients, coat chicken and brown in oil Ice cream is the all-time family favorite. Served plain or dressed up, ice cream is a never-fail dessert. Food specialists, College of Family and Consumer Studies, University of Guelph, point out that ice cream needs special care to maintain its flavor and texture. The freezer is the place to keep ice cream in quantity, and a month's supply is the most you should keep. Store it in the coldest part of the freezer and reseal the opened container to prevent loss of flavor and formation of ice crystals. Store it away from the quick freezing surface to keep the ideal consistency. Ice cream can only be kept for a short time, in a conventional refrigerator freezer about 15 minutes. Arrange skin side up inn a- single layer in shallow baking . pan. , Spoon butter and milk over -chieken and bake at 350 degrees, F: until tender (45,—to • 60 minutes), turning once or: twice to crisp evenly. CHEESE SAUCE 3 tablespoons bUtter 3 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika 1/2 teaspoon dry mustard 2/3 cup skim milk powder compartment, . since the temperature is above 0 degrees F. When serving ice cream, scoop it directly from the carton. A wet scoop helps to remove the ice cream from the package but since the drops of water cause ice crystals to form, be careful not to leave,a wet surface'on the ice cream. To choose." top quality ice cream, price is usually the best guideline. Price is an indicator of richness: the higher the butterfat content, the 'creamier the •ice cream, and the higher the price. Fresh fruit ice cream will also be more expensive. Good quality ice cream should be firm but not solid or rubbery. When melted, it will have a creamy rather than a watery appearance. Sliced Cold Meats Potato and Tomato Pie Tossed preen. Wad Fresh Peach Crisp With the return of cool autumn days, hearty meals are in _order -once again. One of the foods you will .almost .certainly be including frequently in your menus is potatoes, for, with the exception of milk, potatoes are the most commonly used food in Canada, Correct storage of potatoes is important if they are to retain their peak quality, reminds the Food Council, Ontario Department of Agrieultdre and Food. "New" potatoes, those sold prior to September 15, do not store well because of their immaturity. They should be purchased in small amounts and used up quickly. Later varieties will keep best in a moist, dark room with good air circulation, at a temperature of 50 to 60 degrees; If you do not have proper storage facilities, buy small quantities of potatoes and store them in your refrigerator. POTATO AND TOMATO PIE 5 medium potatoes, aA cup all-purpose flour Salt/and pepper to taste 1/4 cup vegetable oil 3 medium tomatoes, sliced* I/2 14. Mcwarella cheese, diced cup grated Parmesan cheese 1 tbsp. chopped fresh basil. OR 1/2 tsp, dried basil. Boil potatoes and mash until they are very smooth. Combine potatoes With 'flour. Season with salt " and pepper to taste, Press potato mixture in the bottom of an oiled 11/2-quart baking dish. Spoon half the oil over the potatoes, Arrange the tomatoes over the oil. Top with cheeses and sprinkle with basil and remaining oil. Bake at 375 degrees for 30 to 40 minutes, until the surface is lightly browned, Serves 6. *Note: 1 cup drained, canned tomatoes may be substituted for fresh tomatoes. Rust is the worst stain to get off clothes. Put some drops of lemon on the stain ONLY and salt on top of it. Let dry and then wash. The method can be repeated if necessary. Next time you are in a hurry to boil eggs — put in, a bit of salt in the water' it will prevent the shell from cracking and the egg white will cook faster. Now gli Earn higher interest on our Guaranteed Investment Certificates now paying as high as eight and three quarter percent. WarNMand VG GREY TRUST COMPANY SINCE iefle Lealand Hill, Manager •• Elgin and Kingston Streets, Goderich .524-7381, ,Clinton ,News-Record, Thorsday, October I, I970 Chicken and cheese always in season powder. Gradually add water mixing thoroughly to blend all ingredients. Stir and cook until smooth and thick. Add cheese and parsley and stir until cheese melts. 6 servings. • Are you planning on buying beef for your freezer this fall? Whether you are freezing a quarter of beef or selecting "specials" at store meat counters many questions come to mind. What percentage of waste including bone, gristle and fat can be expected from a quarter of beet? How many steaks will parsley. you get from the hind quarter or how many .pot roasts from the 0;t:F-4-C 6,41AttfOr?'Iherg ake, the various' cutsk, gaited; e. in the carcass? The Canada Department of Agriculture has just issued a leaflet "Beef Cuts" which answers these questions. It also contains drawings of the various cuts and advises on the method of cooking. When you buy a hind quarter you can expect to get about 25 percent of it in "big name" steaks such as sirloin, porterhouse and wing, 28 percent in tender roasts, and the balance in stewing meat, Know your beef cuts hamburg and trim. When you buy a front quarter you 'get about 50 percent pot roasts, 13 percent tender roasts and steaks and the balance in stewing meat, etc. The consumers' insurance that the meat has been examined and guaranteed wholesome is evident by the round stamp bearing a crown in the center and the words , ""Canada "41prtiv'td" q,rgiada'' 4us, the egisareciTuinbef orite.Tackinet1:1 plant. Federal veterinarians working in inspected plants examine meat animals before and after slaughter and put this stamp on all healthy carcasses. Carcasses so stamped are then graded according to quality and stamped accordingly. EXplanation of the grades is also included in the leaflet "Beef Cuts". Write for your free copy to Information Division, Canada Department of ,„ Agriculture, Ottawa. How to store ice cream