Loading...
HomeMy WebLinkAboutClinton News-Record, 1970-12-03, Page 662A Qin Pn NewP-Recomt,ThurplaY, December 24, 1971 6WORMAammexemaeonia Are You takinc full A009;49044 the tax savings that are available through f3oaiooro0. Savings Plans? If not osIcms.. Hol-mos. 145 peer parse L,Orld011 47 1'49Q5 /n11W SYNDICATA LIMIT'gp FUNK'S SEED CORN. HOW SUSCEPTIBLE ARE YOUR PRESENT HYBRIDS TO LEAF BLIGHT? Q4902 — ESCI'— 82 Days G51$(1 85— Days GOOD YIELD and SIANDAMITY These Hybrids are from Detasseled Parents (100% Normal Tagged) and have shown a high degree of resistance to leaf blight. FREE Spring Delivery on Early Orders SPECIAL VOLUME DISCOUNTS Phone 527,06013 MILTON J. DIETZ LTD. 'PURINA CHOWS - SANITATION PRODUCTS - SEED CORN LAYER CAGES VENTILATION (WHOLESALE & RETAIL) oiAtime6 May you and your family enjoy a Christmas that is warm, with happiness, and is truly blessed in every way. Many thanks for your support! RAY'S SHOE REPAIR 35 Huron Street Clinton Libby's in Tomato Sauce Deep Brown Silverdale Standard Cashmere White, Pink or `fellow BATHROOM Limit 3 pkgr. el 6 per customer AiicnS from Concentrate APPLE JUICE 4 troil Limit S tins per customer E. D. Smith ' Vegetable Juice GARDEN COCKTAIL 28-ox. Limit 3 isrt per customer Mad Hotter POTATO CHIPS IDICSC9r, Limit 3 pkgs. per customer' Fast inotion Choice Whole KERNEL CORN lir Limit 6 lins.per customer Shirley Gay Light FRUIT CAKE 2.1b, bar Limit 3 trekes per customer FREsi, TURKEYS man's Cole Footballstyi. Ready to Ent Skinless and Deiotted SMOKED HAM 'POrsiiiiallY Selected, brarideil Nolbt‘'added,•blade Vane' reinoved BLADE ROAST Canada Grade "0" 12.15 lb, site HEN TURKEYS s7til Partly Skinned—Shank Portion CANADA GRADE 'A' 16.24 lb. sisel Top Valu c TiiiiiERS lb. 4477° ST:CiEl(s HA M TURKEYS ... • S or rtssiar PICKLED It TOP VALUti lb. '79c 6 ° \._WiENERS 2Nt 89;5 R P" TOMATOES 2B-ox. tin Maxwell Houle AO Purpose GROUND COFFEE "ag• b b BEANS with PORK 19-ox SOCKEYE SALMON Horseshoe 73/4-Ox. tin HENS or lb. 55 BROILERS CANADA GRADE 'A' GEESE lb 69 CANADA GRADE 'A' COUNTRY BASTED .."11 CANADA GRADE 'A' SWIFT'S EMPIRE SLICED SIDE ' 1.1b, BACON Vac Pea Everyday Low Discount Price toe VALU FROM CONCENTRATE Apple juice tin Everyday Low Discount Price 13/ight's Fancy Tomato4 Juicet • Everyday Low Discount Price Macaroni . & Cheese 114-ox. Pkg. Kraft Dinner Everyday Low Discount Price Green Giant Fancy 12-ox. Tin Niblet CORN Everyday Low Discount.. Price SHiRRIFF'S ASST'D Powders • Everyday Low Discount Price Carlton Club Asst'd, Everyday Low Discount Price TOP VALU 12 to 24-ox. jars Everyday Low Discount Price FRASERVALE FANCY FROZEN Ekryday Ldw Discount Price Kraft Reg, 1.6-ox, Jar Everyday Low Discount Price St. Williams c MINIATURE TO MARSH., 4 YI- oz. RASPBERRY or Tins -ax JAM id, MALLOWS 24.ox, 4 STRAWBERRY Toothpaste Tube Pkg. Fern. 63 g CtiOLURIUTDNET S ian 3-lb, Pkgs, STRIPE Margarine Asst'd 4/$ Pickles 2-lb. Poly Bag ROYALE 33 ASSORTED C LUNCHEON Izo, C TOP VALU MEAT . tin SOUP CLOVER LEAF ALBACORE FLARED TUNA ri • Tin TEA 'bag of Poly 59c i,E:JisaAfr, g PgRA113,PARHICAE 69t WHIP iert BAGS . loo TANGERINES 2 tis.. 6git HEAD LETTUCE 250 Oat. NO, Oat. NO, I CARROTS 23' waxtifturnips JA0 ORANGES ,.. D., 6S YAMS Z. L.210\ SONKitt ttAtt6. Otte O.n. NO. I 11,5, No, f X1Peen Sala U.S NO. t (Sat Et'st cur mttny friends- trs custonterw front the staff tint! ritonagttm6ne toed 01416co11GA Igoe for foiiribii thripploP isbUiSS $En ,hl' atone ninon, Egli 'your - tOtofe ttirisiMot Wasp% trrrceiVe bre. '3t.t4 INCL. wi ittrriive TH tt!OHT 113,LXMI09#,H,TITIS §ivaoon'o reetitto iJf from Clinton, ConzinetaiaL zi1!3 t8t3.. xiitztt,d LoutiO COlquiloon Tone Cotquhouh John RobitteOrt Poor! 1-460r:flan 4 11 70:31 4P Time is the homemaker's. rnoSt valued eiserleferlitY during the holiday SOSO!), Give your very best friends a. "Oft of time" .this season and, simultaneously, Ponserve your valued holiday IMO, Steamed pudding for cocoa lovers „,zu,,„Pgme:rs.:g Preparing confections and other refreshments — and se do your friends, Why not take en the entire task yourself and eliminate the duplicated effort, duplicated ingredients? Just spend a day preparing freezer-safe holiday platters for your family, and as Christmas gifts for your friends. Late November is the most Opportune time for your readily efforts, so that treats will be readily available from Thanksgiving through New Year's, A pre-holiday visit from you, with freezer-ready victuals in hand, will delight your friends — for your gift ,means extra time for shopping, visiting, and entertaining, The "gift of time" is a money-saver too. Raw ingredients for .a sumptuous platter might gift five families for under $20. A well-rounded platter could feature this special, freezer-safe Holiday Cheese Log — an attractive focal point for table settings, highly nourishing, and with volume for the multitudes. 1110lidity _eheopie loptAlew ft fit.s.le ,leopting snook Get 'Festive Foods' cookbook fashionedicli^ teaflied puddimgs are still as Mach a favorite as they were in your parents' time. Them is nothing MOM Satisfying to complete the Christmas ,..dinner than a rich, flaming pudding for dessert, cmiiwrMAS, STEAMED PUDDING 1/3 cup Cocoa 1 cup sifted all-purpose flour 2 tsp. baking powder 1/4 tsp. salt ,/4 cup butter or margarine 1/2 cup brown sugar 1 egg 1 cup milk 3/4 tsp. vanilla cup chopped, pitted dates Measure and sift together Cocoa, flour, baking powder and salt into waxed paper or small bowl, Melt butter or margarine in large saucepan; remove from heat. Add brown sugar and egg; beat until smooth. Add dry ingredients alternately with milk, Mix in vanilla and dates. Pour batter into greased 11/2-quart mould or 8 custard cups. Cover tightly with greased paper. Steam 11/2 hours for large mould or 45 minutes for individual moulds. Remove cover and loosen sides. Garnish and serve immediately with lemon sauce. Yield: 6-8 servings. LEMON SAUCE Mix together 1/2 cup sugar, 11/2 tbsp. corn starch and few grains salt in small saucepan. Stir in 11/4 cups water gradually. Cook, over medium heat, until thickened and boiling. Stir constantly. Boil 2 minutes; add 1 tbsp. butter or margarine, 11/2 tbsp. lemon juice and 1 tsp. grated lemon rind (Optional). Remove from heat and serve hot. Bake in moderate (350 degrees F.) oven 35.40 minutes or until cake springs back when touched lightly with finger, Turn pan upside down immediately; suspend so surface does not " touch anything and allow to cool completely. Loosen sides; remove from pan then frost as desired. CHOCOCATE 'SHORTBR EAD Store this popular scotch-type cookie in tightly covered containers. Measure and sift together 1-1/3 cups sifted all-purpose flour; 3/4 cup icing sugar and 1/4 .cup Cocoa. Blend` 1. cup butter or margarine into dry ingredients with a spoon to form a soft dough. Shape into 1-inch balls; place on ungreased cookie sheet 2 inches apart. Flatten dough with a floured fork. Bake in slow (300 degrees F.) oven ,20.25 minutes. Yield: 31/2 dozen cookies.„, COCOA NOUGAT Needs no cooking or beating — easy to make, Mix together in large bowl 1 cup peanut butter, 3/4 cup corn What could be more Christmasy than a "Cranberry Mincemeat Pie?" The home economists of Canada Agriculture selected this recipe to put you in the mood to write for their special publication 1407 "Festive Foods," The 8-page booklet is available free by writing to Information Division, Canada Department of Agriculture; Ottawa. By ordering it early you can examine its contents, from appetizers and salads to main dishes and desserts. Foods which may be frozen are so designated so you can make them ahead. And now, here is the recipe for "Cranberry Mincemeat Pie." The mincemeat is not obvious as The platter might also incinde irnZnn batter for peanut butter, chocolate chipi and fruit cooltios., You mix and roll batter — and it's ready for the recipient to POP into the oven When frePh-baked cookies are in demand. Also furnish home-baked brownies and date bars for freezieg, You may want to include ail extra packet of garnishings, such as candy orange slices, cherries, extra nuts for the cheese log, And leftover whole parsley, To assemble the freezer package: Cover paper platters in aluminum foil, using two for added strength. Wrap each food item individually in airtight cellophane, Arrange packets on platter and wrap the entire lot in aluminum foil. 13e sure to seal tightly, Crown your achievement by providing a sampler plate for delivery along with the freezer package. Wrap a ready-to-eat assortment and a note: "A gift of time for spending on yourself. Happy kitchenless holidays!" (Then list contents of freezer package and yield per item.) HOLIDAY CHEESE LOG 1 cup American blue cheese (about 5 1/4 oz., crumbled) 1 cup grated cheddar cheese (ab4:nit3/4 lb.) 1 8-oz. package cream cheese 1 tablespoon Worehestershire sauce 2 tablespoons grated onion 1/2 cup chopped walnuts 1/4 cup minced parsley .Have cheese at room temperature. Blend well with Worcestershire and onion. Chill. );'erns into log on waxed paper, wrap end ehill, Score with fork tines for "bark" effect, then Mil in Mixture of chopped nuts and minced parsley. Eyere(fiehing Celt I repiece A merry merry-go-round Makes an eye-catching' table decoration, A dowel, sharpened at both ends, is anchored in a base of plastic foam. Next, a foam rfng is placed over the dowel to rest on the base and a cone cup of paper put on the other end of the dowel and sprayed with enamel paint. Ideal for the purpose are spray paints which are available in 14-ounce containers in mandarine, avocado, antique gold, Spanish blue, turquoise, melon and prairie gold. Felt or velvet streamers are then glued to the inside of the cup at one end and to the ring at the other, and the ring studded , with sequins and beads, then topped with multihued Christmas tree balls in lieu of animals. syrup and V2 tsp. vanilla. Add 1 cup sifted icing sugar and 1/2 cup sifted Cocoa; blend into peanut butter mixture. Add 1 cup skim 'milk powder; knead with hands to mix well. Place on board and knead until smooth. Pat out to ih inch thickness; allow to set 10 minutes. Cut into ,squares with a sharp knife. Yield: 2 pounds. COCOA DREAMS Traditional two-layer square. Cream 1/2 cup shortening; add 2 tbsp, icing sugar mixing well. Add 1 cup sifted all-purpose flour and a few grains salt. Mix to blend well. Pat into well-greased 8-inch square pan. Beat together 2 eggs, 1(8 tsp. salt and 1/4 tsp. almond extract until light and lemon colored. Add 1 cup brown sugar, 1 tsp. baking powder, 3 tbsp. sifted all-purpose flour;:3 tbsp. Cocoa, 1/4 eup-chopped coconut. and •1/4 cup:chopped nutsaMix to blend • well. Pour batter over above mixture in pan. Bake in 350 degree F. oven 35-40 minutes or until dry in centre. Cool and frost with Butter Icing, if desired, Yield: 16 squares. such, but the apples, raisins, rinds and spices are there to enhance the freshly cooked cranberries. By making such a pie at this time you may decide to repeat it during the holiday season. It will also freeze well. CRANBERRY MINCEMEAT PIE 1 cup raisins IA cup boiling water 1/4 cup orange juice 1 tablespoon lemon juice 11/2 cups cranberries 1 teaspoon grated orange rind 1 teaspoon grated lemon rind 1 tablespoon chopped mixed peel 1/8 teaspoon salt 1/8 teaspoon cloves 1/4 teaspoon cinnamon 3/4 cup brown sugar 1 cup chopped apples Pastry for 2-crust, 9-inch pie 1 tablespoon butter Bring raisins, water, orange and lemon juice to a boil. Add cranberries and continue cooking until skins begin to pop (2 to 3 minutes). Add next 8 ingredients and cool. Line pie plate with half the pastry. Pour in filling and dot with butter. Cover with pastry, seal edge's and eut steam vents. Bake 10 minutes at 450 degrees F.; turn oven control to 350 degrees P. and continue baking until pie is golden brown (25 to 30 riiinutes). 6 servings. MARBLE SQUARE 2 tbsp. hot water 2 tbsp. sugar 1/4 tsp. baking soda 2 tbsp, Cocoa % cup sugar 2 tsp. baking powder 1/4 tsp. salt 11/4 cups sifted cake flour 1/3 cup water 1/4 cup vegetable oil 3 egg yolks 3/4 tsp vanilla Few drops red food coloring 1/4 tsp. cream of tartar 3 egg whites Measure hot water, sugar, baking soda and Cocoa into small bowl; mix until smooth then cool. Sift together sugar, baking powder, salt and cake flour into mixing bowl. Make a well in centre and add water, oil, egg yolks, vanilla and a few drops red food coloring; beat until smooth. Add cream of tartar to egg whites in separate bowl; beat until very stiff peaks are formed. Fold egg whites into pink mixture; do not stir but fold , gently until well blended. Divide batter in halves; place one half in another bowl and quickly fold in Cocoa mixture. Pour pink and chocolate batters alternately into ungreased 9-inch square pan. Mix, gently once or twice.