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HomeMy WebLinkAboutClinton News-Record, 1970-11-12, Page 12CASHMERE TOILET TISSUE Pkg of 2 rolls 25, Ontario Grown, pick of the crop, now at their finest for eating or cooking McIntosh, Northern Spy's, Fancy Grade Baxters, Cortland, A 'Tatman Sweets, Greenings 3-lb cello bag )11 p p es 9 Varieties to c hoose from Florida, Marsh Seedless, White or Pink, Size 48's RAPEFRUITT 59it 3-lb cello bag Golden Delicious Red Delicious Golden Russets Sheffield Heirloom Quality China PEATURE OF THE WEEK Bread 81 Butter PLATES"di with every $3 purchase I CHASE & SANBORNE INSTANT COFFEE ORANGE JUICE Fancy Quality Frozen A&P PEAS 2-lb poly bag 5 9c A&P French Cut Frozen GREEN BEANS •4 10-oz Pkgs 89c A&P Brand Frozen Crinkle Cut FRENCH FRIES 2-lb pk955c 3 12-fl-oz tins FRESH CHICKEN PARTS Your BREAST QUARTERS Choke MIXED QUARTERS CHICKEN HALVES lb WHOLE: CHICKEN (Cut Up) LEG QUARTERS STOCK UP YOUR FREEZER MARVEL BRAND SLICED WHITE BREAD 5 24-oz 99, loaves WRITE THIS ONE DOWN! MARY MILES WIENERS 2-LB vacuum 98, END CUTS 1b8 9 se CENTRE CUTS 1b99, GUARANTEED GOOD EATING .SWEET PI(KtED PIAMLAtIo BACK BACON Jane Parker Daily Dated RAISIN PIE or PEACH PIE Full 8-in., 24-oz size pies 2for SIDE BACON - SAUSAGE z% 49 BEEL _ _ RK ,A&P's Own Super-Right Brand, Smoked, Sliced Regular or Thick Sliced for Broiling • 1-LB vacuum pack ROCK CORNISH Canada Grade Eviscerated Frozen Vacuum Packed, Minimum 18-oz Jane Parker Spicy, Raisin Rich Spanish Bar Cake 3 19-oz cakes 1.00 GAME CHICKENS each 89ce MAVEN MAW Fruits and Vegetables! 'VW Budget Wise Buys in Quality ... A&P FROZEN FOODS! ........ WEST ST., GODERKH we care All prices shown in this ad guaranteed effective through Sat., November 14, 1970. A&P Brand Frozen 2-lb poly bag Peai•.8t Carrots 49? 10 oz. Jar The Real Thing from Florida! A&P Frozen, Concentrated, Pure Kraft, Smooth or Crunchy PEANUT BUTTER Regular or' Decorator SCOTTOWELS 40-flq)z jai .1 9 pkg of 2 rolls 45c utrite WAX PAPER Refills 3 100-ft rolls 1400 LUNCHEON MEAT 39' Libby's With. Cheese in Tomato Sauce SPAGHETTI 284o± tin 29c Mild Cuitorn Grbund (a.ib bag $2.591 8 O'CLOCK COFFEE bag. 89c ZA QIInton Npyv.p.fipc9rd, November I970 12 DAY MOTOR COACH TOUR FLORIDA CHRISTMAS VACATION Leaves Wednesday, December 23, 1970 Returns Sunday, January 3, 1971 From $149.00 Write; Habkirk Transit Service Seaforth, for Brochure PHONE 527-1222 tow pork prices .make ideal for many, new dishes Home freezers have now become an, lalPPrtant item in many homes, having first made their impact on, mill households, These freezers made it possible for the rural homemaker to store .quantities of meat and potiltry' and to preserve her homegrown vegetables and fruits more _conveniently than by canning or pickling. The urhan hornernalcor soon' discovered the convenience of a home freezer although at first she bought most ,of the contents prepared and frozen, As time passed such items as baked goods, casseroles and even jams appeared in the freezer. When the homemaker was to became a hostess, she realized she could use her freezer to store "bake-ahead" items for entertaining, If she knew she- could make savory appetizers in November to serve six weeks later she would likely do so. The home economists of Canada Agriculture have provided three such recipes. Each recipe uses pork and the appetizers have been acclaimed after six weeks of freezer storage. Directions are also included for heating at serving time.. The recipes for "Miniature Pork Pies" and "Spicy Pork Balls" in a zippy tomato sauce each make about 30 individual pieces, and the "Sparerib Appetizers," using 3 ponnds of ribs, provide about 60 one inch morsels. MINIATURE PORK PIES 1 pound lean minced Pe* cup chopped onion 1/2 teaspoon salt '4 teaspoon savory_ Dash pepper Dash cloves 1 small bay leaf N cup boiling water 2 tablespoons bread crumbs Pastry for 2-crust Mnch pie Mix pork, onion and seasonings. Add bay leaf and water, Simmer uncovered about 20 minutes, stirring occasionally. Remove bay leaf, drain and cool. Add bread crumbs. Line 11/2-inch tart tins with pastry. Fill tart shells with 11/2 teaspoons pork mixture. Cover with pastry, seal edges and cut steam vents. Bake 15 to 20 minutes at 425 degrees F. Makes about SO. Cool and freeze up to 6 weeks. Bake frozen 25 to 30 minutes at 425 degrees F. SPICY PORK BALLS Pork Balls 11/2 pounds lean minced pork 1 cup finely chopped onion 1 teaspoon salt 1/8 teaspoon pepper % teaspoon ginger 1 beaten egg 2 tablespoons fat Mix pork, onion, seasonings and egg, Form in 1-inch" Brown Meat balls in fat until done (about 8 minutes). Retrieve fxorn fat and drain. Sauce 1 cup chopped onion 2 cloves garlic, crushed 1. 28-ounce can tomatoes 1. 51/2-ounce can tomato paste 1.1/2 teaspoons salt 2 teaspoons sugar 1/2 teaspoon oregano 1/8 teaspoon pepper % teaspoon crushed chili peppers 1 bay leaf S drops tabasco sauce Drain all but 2 tablespoons fat from pan. Saute onion in fat until transparent, Add remaining ingredients, cover and simmer until thick (about 2 hours), stirring occasionally. Pour sauce over meat balls. Makes 30. Cool and freeze up to 6 weeks. Thaw for 45 minutes. Heat covered 15 minutes at 425 degrees F. SPARERIB APPETIZERS 3 pounds side spareribs Salt and pepper Cut spareribs in 1-inch lengths, and into individual ribs. Bake covered 1 hour at 325 degrees F. Drain off fat. How about making your apPetizers in November for the festive parties ahead? These zesty appetite teasers are made of pork and may be frozen for 6 weeks. The home economists of Canada Agriculture u§ed minced pork in the "Miniature Pork Pies" and "Spicy Pork Balls," and a honey sweetened fruit sauce for the "Sparerib Appetizers," TODAY'S CHILD BY HELEN ALLEN TotbntoTelegram (Syndicate o is. by long distance! Call any time on Sunday the rates are low all d ay! Who'd like to hear your voice this Sunday Morning? Typical low Sunday rates are shown in your phone book. Sauce 1 tablespoon lemon juice 1% cups orange juice 2 tablespoons grated orange rind 6 tablespoons honey 2 tablespoons cornstarch . Combine ingredients. To serve, add cornstarch and cook until clear and thick. Pour over ribs. Makes about 60. To freeze, do not thicken sauce. Cool and freeze up to 6 weeks. Heat covered 20 minutes at 325 degrees F. If necessary, combine cornstarch with 2 tablespoons water, add to sauce and continue heating 10 minutes longer. PLENTIFUL PORK ' Due to increased production of Canadian pork, this delicious meat has been priced right into consumers' shopping baskets. Meat counters across Canada will be featuring considerable pork in ' the months ahead. Pork has been a favorite of mankind for centuries. In fact, it has been said that pork was the first meat eaten by man, Pigs were first brought to Canada from Europe by the early settlers. The Canadian bacon-type hog has always been well regarded on export rnarketS. Research is "continually `being" carried on through breeding,' feeding and grading programs to produce a leaner type animal. Pork can be enjoyed by everyone. The lean portions of cooked pork contain about the same amount of calories as the lean of other meats. The meat supplies high quality protein and is an excellent source of thiamine and niacin (B vitamins). Pork, like other meats, is health inspected in federally inspected plants. Consumers can be assured that it is derived from healthy animals and is wholesome in all respects. Proof of inspection is the stamp, "Canada Approved," on the meat itself or on the tag or label. Pork is at its best when it is tender and juicy. Roasts should be cooked at 325 degrees F. in an uncovered pan without water until fork tender and all trace of pink is gone. At this stage the meat is moist and succulent. Longer cooking increases shrinkage and cooking losses and the meat becomes dry. Pork chops are one of the most popular pork cuts and the home economists of Canada Agriculture have a special recipe to share, "Pork Chops Milanaise." The special seasoning is Canadian Parmesan cheese which is blended with dry bread crumbs to "bread" the chops for browning. The chops are baked, then served with spaghetti and tomato sauce. crumbs mixed with cheese. Brown in fat 1 to 2 minutes each side, Arrange in baking dish and bake uncovered at 325 degrees F. until tender (about 30 minutes for loin and rib chops, 40 minutes for shoulder chops). Serve with spaghetti and tomato sauce, 6 servings. For other recipes and information on buying and storing pork write for your free copy of the new, exciting leaflet "Pork" publication 1428. The address is Information Division, Canada Department of Agriculture, Ottawa. Anthony looks shyly at the photographer because it usually takes this young fellow a few minutes to decide to make friends. He is a bit timid in new situations, too, but when this wears off he is happy and affectionate. You can see that Anthony at two-and-a-half is a very handsome child. Those big eyes are blue, his light-brown hair is pure gold in the summer and he has fair skin, He is in excellent health. His background is French Canadian and Anglo-Saxon. He likes music and loves to see and hear bands. From 'being almost too docile, Anthony is gaining inde- pendence in the encouraging atmosphere of a big, lively foster family. He needs parents with the warmth and understanding to appreciate, a sensitive little boy. To inquire about adopting Anthony please write to Today's Child, Department of Social and Family Services, Parliament Buildings, Toronto 182. For general adoption information, ask your Children's Aid Society. PORK CHOPS MILANAISE 6 1-inch pork chops (about 3 pounds) % cup flour 1 teaspoon salt 1/4 teaspoon pepper 1 slightly beaten egg 2 tablespoons water 1/2 cup dry bread crumbs 1/3 cup grated Canadian Parmesan cheese % cup fat Snip fat edge.-of chops. Dip chops in flour seasoned with salt and pepper, then in combined egg and water and finally in