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HomeMy WebLinkAboutClinton News-Record, 1970-12-03, Page 18?A clintan NPWS-Recor filiurSdaY, POPOrnber 10, 1970 vz•A,,wm4,41., Turkey - t "in" meat for the festive season LOOK AT THIS PRICE FACELLE ROYALE PAPER TOWELS Pkg of 2 rolls Limit 2 Per Customer COMPETENT IN INVESTMENT AND ESTATE COUNSELLING Sterling Trusts has a competent team in money and money markets to provide sound investment coun- selling, plan and administer estates, and look after tax and ,succession duties. We invite you to use this service. STERLIntT,IBUSTS 372 Bay Street, Toronto, 364-7495 Also Barrie and Orillia Just one of the many ways Sterling Trusts looks after your money FROZEN CHICKEN CUTS Whole or 12(:' Split lb 44? BREASTS usti t lb 34? Super-Right Quality, Frozen, Pork Side om PARE RIBS 11)59? Give Them Aft co GIFT CERTIFICATES hole CHICKEN THIGHS or DRUMSTICKS t Handsome Certificates with presentat'on en- velopes available in denominations of $1, $5 and $10. redeemable at any A&P Food Store in Canada. Practically anyone who buys food will welcome art A&P Gift Certificate. That is practically everyone on your Gift List, Friends, Postman, etc. Buy your Gift Certificates now! Tactile MOderne, White & Colours TOILET TISSUE 4 kigiog58ie All Ch;;;e 8tianborn ba g 86? H urn pty DEMI pty Potato Chips 11-oz twin pack 6 5si Instant Coffee Maxwell House 10 ozpr$1 $1.61 MCCormicks trackers SNACKERS WHY PAY MORE FROM JAPAN MANDARIN ORANGES SEEDLESS, EASY TO PEEL 9-LB 2 •29 BOX Gl ad rbage Bags Maple pkg of 10 6 95/ 28-fl-oz tin 5 5 le t lb Pk 0 22.? Maple Leaf - LARD All prices in- this ad guaranteed effective through Saturday, December 12, 1970. EXCLUSIVE! A&P Columbia "Christmas Greetings" Album L. P, STEREO $1 *3 9 each $S.00 VALUE Your faVourite Christmas song* by these famous artists; Ray Conniff, Andre- KoStelanetz, JAM* Cash, Johnny Mathis, Steve Lawrence & Eydie 4Oreno, Barbra Streitand, Mitch Miller, New York P11114 harnionic, Mormon Tabernacle tdheir, Tamtny Wynette, Perey Faith, Robert Goulet, Mahalia JackitOn. Available- et Most A&J" Food Stores-, White supply , Serving Hot Dogs ? WIENERS 4 lice 1-LB vacuum pack Mother Parker, Pre-Measured Fresh Pack Banded Deal ,-- Buy One, Get One Free COFFEE 2 of - 14/2-oz boxes pkg 12oz Jane Parker, Daily Dated, Raisin Pie or Lemon Pie 2.Fu"8. RO 24-oz sin ze Coconut, Chocolate Chip, Chip Nip Cookies DAD'S 16,oz tin tie bag 44? Jane Parker, Over birds Fruit and Nuts FRUIT CAKE 3-lbrihg$2.89 1 1/2-1b piece $1.59 ...., ring $4.29 -Extra Dry, Regular or Unscented ARRID Deodorant 6-oz aerosol trn 795i CHECK THE SAVINGS BRITISH COLUMBIA EXTRA FANCY GRADE SPARTAN APPLES NEW ALL PURPOSE VARIETY 3-LB 49 _, CELLO BAG 8-az plfg 3 Si 3 Golden brown, plump and crisp a roast turkey is the centre of attention for the Christmas feast. Turkey is a member of the pheasant family and at today's prices it can be everybody's pheasant. Turkeys come in sizes to suit all families and may be bought as halves, parts or as boneless turkey roll. This year the home economists of Canada Agriculture say that the "self-basting" turkey will be featured in many areas. wpsp.».0).7C;FA.S;41gW )1140W DON'T MISS THIS ONE PEPSI COLA KIST GINGER ALE COCA COLA Qts. —Plus De posit SA LE IS NOW IN FULL SWING Shoppers know that any month is the time to "think turkey" but December still seems to be the traditional time to do so. Turkey is a popular, economical form of meat, providing excellent protein, valuable amounts of iron and B vitamins and little fat. It is the "in" meat for the festive season. BUYING WHOLE TURKEYS Most families buy whole turkeys because these birds are available in sizes to serve 4 or 40. It is economical to buy a large bird because it provides a higher proportion of meat to bone and usually costs less per pound. Another bonus is the "encore" servings in such dishes as casseroles, sandwiches, salads and a la king during those busy days ahead. However, sometimes a family prefers four drumsticks So two small turkeys may be purchased rather than one large one. These will require a shorter roasting period. The Canada Approved stamp on the metal tag attached to whole eviscerated birds is your assurance that the product is safe and wholesome. To receive such a stamp, the poultry must be examined by federal veterinary inspectors in inspected plants. Whole birds bearing this tag may then be graded. The grades are based largely on appearance, and although most of the turkeys on the retail market are Canada Grade A, some Canada Grade B and Utility birds may also be available at slightly lower prices. These lower grade birds have a few imperfections such as small tears, minor discolorations or pinfeathers or a crooked keel bone. Only the Utility grade may be missing one or more parts. Whole turkeys are wrapped in transparent packaging materials and may be 'frozen re ady-to -cook or chilled ready-to-cook. Some stores may display commercially stuffed and frozen turkeys which have been fast-frozen. These turkeys must not be allowed to thaw but be cooked from the frozen state, according to directions on the label. It is not recommended, however, that housewives stuff birds then freeze them at home. A comparative newcomer this year is the "self-basting" whole frozen turkey. These turkeys are available under various brand names and have been injected with butter or vegetable oil. This process produces a juicier bird which does not require basting and does not dry out during the roasting period. The prices will be higher than the conventional frozen turkey. BUYING TURKEY PARTS Some meat counters feature turkey halves or they may be cut on request. They may weigh from 5 to 12 pounds and are usually frozen. Turkey parts such as breasts, thighs and legs are available fresh or frozen, These parts may come front broiler size or heavier birds and will vary in weights accordingly. They are popular for those persons who prefer either the white or dark meat. The home economists of Canada Agriculture have developed some recipes featuring various turkey parts. For additional information on choosing and, cooking turkey, whole or parts, write for the free folder "Turkey for gveryone", available from the Information Division, Canada Department of Agriculture, Ottawa. For some years now the turkey industry has provided the consumer with a real convenience package, the boneless turkey roll. It is usually cooked and frozen, Wrapped in various types of film and will weigh from 3 to 10 pounds. It usually contains both dark and white meat but a roll of solid white meat is also available at delicatessen counters. Turkey rolls are ideal for buffets and for salads and sandwich making beeause, being solid meat, the rolls are easy to slice. They should be sliced lengthwise or diagonally. They — may also be reheated and served with gravy made from stock or eh itken bouillon, EtqcoFtes POk THE HOLIDAY TURKEY That festive turkey Which is carefully selected to grace the holiday W316 deserves special attention from the homemaker. probably more than any other entree, the turkey arrives la the kitchen earlier and stays longer, particularly if it is a large frozen one, Frozen birds should be kept frozen until a day or two before preparation time. It is therefore important to estimate the thawing time as accurately as possible. The borne economists of Canada Department of Agriculture say that a turkey which is small enough to go in the refrigerator will require from four to five hours per pound to thaw there. It should be left in its original wrappings but the bag should be slit and the turkey placed on a rack over a pan to catch the drip. A large turkey will thaw more quickly if it is submerged in its water-tight bag in cold water, allowing about one hour per pound. When the bird is thawed, it should be treated as fresh and refrigerated promptly. Store wrappings should be removed and the turkey covered loosely with waxed paper or foil. All poultry, whether bought in its fresh state or just thawed, is very perishable and should be cooked within 2 days. If the giblets are enclosed in the neck or body cavity they should be removed and stored separately because they spoil rapidly. As soon as the meal is over, the stuffing should be removed and stored separately.. The carcass should then be refrigerated or the meat removed from the bones, covered and stored in the refrigerator for not more than 4 days. If meat is to be ,kept for a longer time it should be frozen. The bones may be placed in a freezer bag and frozen for making soup at a later date. Stuffing may be frozen or refrigerated and used in a day or two. The turkey left over from the holiday bird has limitless possibilities for 'encore' meals. Either of these exciting recipes supplied by the home economists of Canada Agriculture, may be chosen for entertaining, "Turkey Noodle Bake" or "Turkey Curry". ' • TURKEY NOODLE BAKE 4 cups cooked lasagna noodles (8 ounces uncooked) • , 2 7% ounce cans tomato sauce % teaspoon tarragon 2 cups (16 ounces) cottage cheese V2 teaspoon salt 1/8 teaspoon pepper 1/3 cup chopped onion 1/2 cup diced celery 1/3 Op diced green pepper 1/3 cup sliced stuffed olives 1/2 cup chopped parsley 3 cups diced cooked turkey 3/4 cup soft bread crumbs 1/2 cup grated cheddar cheese. Arrange half the noodles in greased baking dish. Mix tomato sauce and tarragon. Combine cottage cheese, seasonings, vegetables, olives and parsley. Layer half the cheese- mixture, half the turkey and half the tomato sauce on noodles. Repeat layers ending with tomato sauce. Mix bread crumbs with cheese and sprinkle over top. Bake at 350 degrees F. until heated (about 30 minutes). Let stand a few minutes before serving. 6 to 8 servings. TURKEY CURRY 1/2 cup chopped onion 1/2 cup diced celery 11/2 cups diced peeled apple 1 clove garlic, crushed 3 tablespoons butter 2 tablespoons curry powder 3 tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper 21/2 cups turkey broth OR bouillon 1 teaspoon sugar 1 teaspoon grated lemon rind 1 tablespoon lemon juice 3 cups diced cooked turkey. Saute onion, celery, apple and garlic in butter until onion is transparent. Add curry powder and continue cooking 1 to 2 minutes. Stir in flour, salt and pepper. Gradually, add turkey broth or bouillon. Cook, stirring constantly, until smooth and thick. Add sugar, lemon rind and juice. Cover and simmer about 1 hour, stirring occasionally. Add turkey and heat. Serve with hot rice and accompaniments such as chutney, chopped nuts, shredded coconut and sliced fresh pears. 6 servings.