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HomeMy WebLinkAboutClinton News-Record, 1972-02-10, Page 9as open- face sandwiches with Holland cheese THINKING OF A CHANGE? LET US GIVE YOU A PRICE ON A MODERN OIL FURNACE, COMPLETELY INSTALLED. Bank rate financing; easy payment budget plan for your oil; free service and automatic delivery. FOR FREE ESTIMATE CALL CLINTON 482-9411 GORDON GRIGG FUELS. ROSS JEW1TT AGENT 42b & eow SX BRAND, 4 VARIETIES, SLICED COOKED MEATS 16-oz 6 , pkg KLEENEX FACIAL TISSUE WHITE, PINK, YELLOW, BLUE, GREEN, LAVENDER BOXES OF 200 2-PLY SHEETS J2/75ie 'Ore- • e • ACCIF DELSEY TOILET TISSUE WHITE, PINK, YELLOW, BLUE; GREEN PKGS OF 2 ROLLS 3400 „„,,„„„,„ 7] Delsey PP( 1D LOWER A&P's OWN JAM IONA RASPBERRY, STRAWBERRY, PEACH WITH ;If N 4 24.0.oz Jar THAN A `r I AR AC;0 1 Cereal (Shredded SHREDDIES NABISCO Kra ft Salad Dressing ,ismodrstrommper 41.1.111111111011116, WEST ST., GODERICH we care BURNS BRAND, SMOKED, COOKED, PICNIC STYLE PORK SHOULDERS lb 59? SWIFT PREMIUM, SUGAR PLUM, SLICED SIDE BACON 1-lb vac pac 89,' SUPER-RIGHT QUALITY, SLICED PORK LIVER 16 33? CANADA GRADE "A" EVISCERATED FRESH TURKEYS 5 TO 9 LB AVERAGE ib441e FROZEN, IMPORTED NEW ZEALAND LAMB SHOULDER CHOPS l b 680 COORSH BRAND, SMOKED CORNED BEEF zK:ZPKGS 995e MARY MILES WIENERS 1-lb vac pac 54 i FRESH TURKEY CUTS WHOLE LEGS WHOLE BREASTS WHOLE WINGS lb 595/1 lb 74;0‘ .39? CHOICE QUALITY Bright's, Choke Quality, Halves EACHES 1.00] 14-fl-oz tins Pantry Shelf, Reconstituted, Sweetened or Unsweetened ORANGE JUICE 48-fl-oz tin 39c Wheat 2 15-os pkg. 49c) 218-oz pkgs 89c MIRACLE WHIP 32-fl-ox jar 69c ,RAISIN BREAD 4 JANE PARKER, ENGLISH (SAVE 10c) VEGETABLES 4 14 -11-0z tins $1.00 Jaffa, FRUIT CAKE 1-lb, 9-oz cake 3 9ce From Sunny Israel, le Extra Large Size JANE PARKER, PINEAPPLE TOPPED (SAVE 14c) SWEET ROLLS pkg of 8 3 95e DOZEN 99 LIBBY'S SAUERKRAUT 32841-oz tins $1.00 In Own Juice, Sliced, Crushed, Chunks DOLE PINEAPPLE 19-fl-oz tin 3 9c WONDERFUL TOASTEDI TRY THIS RAISIN PILLED LOAF TODAY. JANE PARKER, SLLCED --- (BUY 4 SAVE 32c) Aunt Jemima Buttermilk, Buckwheat, Regular ilot: PANCAKE MIXES ?-113 pkg 47c s $ 1 900 Green Giant, Medium Small of Large 'Fancy Pees, Cream Style Corn, Kitchen Sliced Green Beans Cahada No. 1 Grade, Florida, Firm, Ripe TOMATOES tri al: 5 9, A&P TOMATOES 28-fl-oz linS $1.00 Canada No, I Grade, Mexican, Greet, Sweet, Large Silo PEPPERS 21°r 2, 9? SAvF Ill' I() 20( OVER OTHER BRANDS A&P INSTANT CREAMER WA) rul f 1 PIP TI A 8 9, ALL PRICES SHOWN IN THIS AD GUARANTEED EFFECTIVE THROUGH SATURDAY, FEBRUARY 12, 1972. A SUPERB BLEND OF 100% BRAZ!L!AN COFFEE 8 O'CLOCK COFFEE GROUND TO ORDER 94( 1-LB BAG ,Buy With Confidence, If A&P Sells It — A&P Guarantees It DEEP BROWN LIBBY'S BEANS 3 19-(1-0 z tins $1.00 FRUIT COCKTAIL 19-fl-ox tin 39c Dole, Fancy Quality IN TOMATO SAUCE BEANS ANN PAGE 3 28-fl-oz tins $11.00 SPECIAL BLEND A&P TEA BAGS poly pkg of 100 79c "L., Flaky. Juicy, Piled high with apple slices. JANE PARKER APPLE PIE FULL 8", 24-OZ SIZE 49? (SAVE 10c) Olirrtorl News-Record, Thursday, FebNary, 10, 1972-9 Tired, of the usual sandwich are•, • Try these tasty open style ideas from the Holland Cheese Consumer Bureau, ideas which are not only nutritious, but are (Oa to prepare and easy on the budget. Great for an impromptu Snack, brunch or lunch they are also ideal for an early or late .dinner, The protein-rich "Gouda Cutlet on Pumpernickel" for example, is a perfect meat substitute and with a vegetable platter or crisp salad and dessert Makes an inexpensive, nutritious dinner. HOLLAND CHEESE AND FRUIT SANDWICH imported Holland Edam or Gouda, shredded or in slices sliced peaches brandy cooked ham slices oatmeal or rye bread butter Sprinkle sliced peaches with brandy and allow to marinate for a few minutes. Meanwhile toast bread slices on one side only. Lightly spread untoasted side with butter and a little Dutch hot mustard. Top with ham slice, a layer of brandied peaches and then a slice of imported Holland Edam or Gouda. Grill under broiler 2-3 minutes, Serve on individual sandwich plates with knife and fork. SUSAN'S SANDWICH 1 cup chopped cooked chicken, tuna or ham 1 cup shredded imported Holland Edam or Gouda cheese 1/4 cup chopped celery Over 200 kinds of sausages are made in Canada, Their nutritive value can vary widely, depending on the amount of lean meat, fat and moisture used in their production, say food specialists at the Ontario Food Council, Ontario Department of Agriculture and Food. Protein content is approximately 14 percent, an average only slightly lower than that of beef, veal or 'lamb. Sausages such as frankfurters and bologna are there one of the most exonomical sources of protein. The quality of the protein in sausages is the same as that in other meats. Ingredients permitted in the manufacture of sausages are strictly controlled by the Food and Drug Directorate. Lean meat, fat, spices, and water or ice are used in varying amounts in Protein-packed flour to give your baking that extra punch. That's the goal of researchers at the Canada Agriculture Food Research Institute in Ottawa, And to reach it they're looking at some novel sources. Most are so new that milling companies haven't tried them yet. "Existing Canadian crops have excellent protein content," said Dr. Paul Sims, director of the Food Research Institute. "Our hard spring wheat is long-since world favour for its flour. "The new approach is to find other sources of protein-rich flour with an even higher content. Adding small amounts of the new flour to normal wheat flour would enrich the protein content of baked goods. "We believe Canadian farmers already are growing the right crops for extra protein. Our job is to find how to get that protein into a usable form," he said. The food research scientists have zeroed in oh rapeseed, that multi-million dollar cash crop famous for its rich oil content. "Crushing rapeseed to get the oil leaves a meal behind. Processors use crude meal for protein supplements in animal feeds, but we think a little refinement would provide excellent quality flour for the kitchen," said Dr. Sims. In fact, the Food Research Institute's laboratory "kitchen" has already turned out tasty treats fortified With rapeseed flour. 1:::0r. John Jones heads the project in the laboratory. "Getting the flout from the meal was the first big hurdle,' he said, "There were some unwanted components to be removed from the meal, including colour and fine particles from the teed, different kinds of sausages. Most sausages contain more pork than beef or veal, because pork produces a better texture. The amount of lean meat used is not regulated, but the amount of moisture and fat is. Fat content must not exceed 40 percent. This is a maximum level, and the average fat content is actually about 25-percent,ajf this,,some is loSt in cooking and the fat content of cooked fresh sausage is greatly reduced. Moisture content of sausages is restricted to 60 percent. This is comparable to the moisture content of cooked beef or pork, which is approximately 50 to 60 percent, therefore one of the most ecoApmical sources of protein. .ThAquality of the protein in sausages is the same as that in other meats. However, we now have a process which gives an almost colorless, bland flour containing about 65 per cent good quality protein," said Dr. Jones. "That's almost protein concentrate. Tests show it can be added to wheat flour to give extra protein in the diet," he said. "However, we're a long way from putting rapeseed flour on the commercial market, Many tests must yet be done on the physical properties of the flour--how well it whips, mixes with water and so on. "Then it must be checked in diets of test animals to make sure it meets the standards acceptable for marketing in Canada. "At this early stage, we can say it looks promising that rapeseed flour will eventually be used much like soybean flour. The advantage in Canada would be that rapeseed is established in this country whereas soybean is not adapted to our climate. We now import soybean products. "Also, rapeseed has a higher oil content than soybean which means it will continue to be in demand. Using the meal to produce flour would simply increase the value of the crop," said Dr. Jones. • The work in the Food Research Institute is designed to keep plant breeders elsewhere in the Canada Agriculture Research Branch aware of what combinations to strive for in new varieties of rapeseed, said Dr. Jones. "Co-operation among scientists throughout the branch iS a key factor in developing the right variety and the best procedure to give a top quality food additive. Once we've tested the product, industry can begin to take over for marketing," he said. Canned tomatoes are a year- round good buy. Their bright color and low price will cheer up the cook and brighten up the meal, say food specialists at the Ontario Food Council, Department of Agriculture and Food. Since the time of the French Revolution the "pomme d'amour" or "apple of love" has been a popular and versatile vegetable. Today, its multiple uses inspire winter meals with garden-fresh flavor. For quick dinners, serve tomatoes as a vegetable, spiced With chives, garlic, basil, thyme, or savory. Give green beans or asparagus added zip with tomato sauce flavored with savory. For sharper flavor, add a drop of Tabasco, lemon juice, or Worcestershire sauce. Dry mustard is another spice fOr flavor-plus, Tomatoes add tang to meat, cheese, rice, and pasta dishes too. USe tomatoes as the liquid in Meat balls or meat loaves, or as a gravy base fOr pot roasts and Swiss steak, Tomato-meat sauces in chili, lasagna, and spaghetti are old favoriteS. For a new tWist try Creole sauces on fish Sticks; a sweet 'n' sour barbecue sauce on chicken or pork chops; Or a spicy tomato sauce for ChiCken Cacciatore and Veal Parmesan. For these and other tomato recipes, write the °Marie' Food Council, Department of Agriculture and Food, Parliament Buildings, Toronto, Ontario, • 1 .tablespoon finely minced onion 'A cup mayonnaise 1 teaspoon lemon juice pinch of nutmeg salt and pepper to taste Mix all ingredients together. Spread on split English muffins or crusty rolls. Place under broiler 3.4 minutes until cheese melts or bake in 350 degrees oven for 10 minutes. Garnish with tomato slices. Makes 6-8 open-face sandwiches to be eaten with knife and fork. ALTERNATIVE: The above mixture is a delicious filling for sandwich rolls. Remove some of the soft centre from soft rolls. Fill pocket with Holland cheese mixture. Wrap rolls in foil. Heat mixed pickles are a tasty accompaniment. GOUDA CUTLET ON PUMPERNICKEL butter or margarine 1 egg, beaten 3/4 cup all-purpose flour 'A cup bread crumbs slices of imported Holland Gouda cheese (3/8" thick) cucumber slices parsley Coat imported Holland Gouda slices with flour, dip in beaten eggs then in a mixture of bread crumbs and flour. Set aside in the refrigerator 10-12 minutes to allow coating on the cheese to dry and to chill the cheese. Meanwhile butter thin slices of pumpernickel and arrange on serving plates or platter. Melt margarine or butter in skillet. Fry breaded Holland cheese 'cutlets' until coating is crispy and golden. Serve each cutlet on a slice of pumpernickel, garnished with More than 200 kinds of sausages, and all nutricious Rapeseed flour gives baking extra punch cucumber sliver and parsley. Serve with hot Dutch mustard or tart red jelly. Allow two 'cutlets' per serving, These are surprisingly good 'knife and fork' sandwiches suitable for early or late suppers or Sunday lunch. Serve .0 tantalizing roast This winter is another ideal time to take advantage of the abundant supplies of phrk on the market. Can anyone resist that tantalizing aroma of a fresh roast of pork cooking in the oven! When you are buying a roast of pork, remember that it can be enjoyed by nearly everyone in the family. The lean portion of cooked pork contains about the Same amount of calories as other meats. It is wise to know that all pork cuts are tender enough to be roasted uncovered in the oven and that you can buy pork roasts in sizes to meet family needs. There' are fresh hams which are usually cut into shank or butt ends, loin roasts and shoulder roasts. The loin roasts are the most expensive to buy., and are sold either as bone-in or boneless, Most loin roasts, bone-in, are from the leg or rib end. The center cut, when sold as a roast, is usually boned and two loins are rolled together. The pork shoulder is sold as Boston butt or picnic roasts. or boneless rolled shoulder roasts. At home, handle a pork roast the same as other meats. Keep it refrigerated and use it within two to three days. Before storing the meat, remove the tight plastic wrappings put on by the store and cover the meat loosely with wax paper. Before cooking, season the pork roast by rubbing an herb or spice into the cut surface, Various seasonings, such as sage, thyme, oregano, cloves, dry mustard and garlic convey delicious flavors to the meat. It is recommended by most authorities, that pork roasts be cooked to the well-done stage when the meat will be greyish- white in color. This is an internal temperature of 185 degrees F. on a meat thermometer...Recent pork cookery tests carried out by the Food Advisory Services, Canada Agriculture, Ottawa, show that most people prefer the flavor and tenderness of pork cooked to 185 degrees F although roasts may be cooked to a lower internal temperature of 170 degrees F. Roast pork in a 325 degrees F. oven in an uncovered pan. The following times are based on cooking to an internal temperature of 185 degrees. F. If cooked to 170 degrees F., deduct approximately 10 minutes per pound from the roasting time.. For 6 to 8 lb. leg roast (shank end, with bone) allow 40 to 45 minutes per pound, For 5 to 7 lb. leg roast (butt end, with bone) allow 45 to 50 minutes per pound. For 4 to 5 lb. loin roast (with bone) allow 30 to 35 minutes per pound. For 4 to. 5 lb. loin roast (boneless) allow 40 to 50 minutes per pound, For 4 to 5 lb. shoulder roast (picnic, Boston Butt) allow 45 to 50 minutes per pound. For 3 to 4 lb. shoulder roast (boneless) allow 55 to 65 minutes per pound. Canned tomatoes good buy THE :1101ABILITY FUND 2 tablespoons quick-cooking tapioca 3/4 teaspoon salt 1/2 teaspoon pepper 3/4 cup milk 1 tablespoon margarine or butter 4 eggs, sparated Cheese sauce Combine tapioca, salt, pepper and milk in saucepan. Cook and stir over medium heat until Fluffy Omelet for quick lunch mixture comes to a boil. Stir in margarine. Remove from heat and allow to cool slightly. Meanwhile, beat egg whites until they will form stiff shiny peaks. Beat egg yolks until thick and lemon coloured, Gradually blend tapioca mixture into egg yolks. Fold tapioca mixture into the egg whites. Pour into a hot greased 10-inch skillet. Cook over low heat 3 minutes. Then bake at 350 degrees F for 15 minutes. Omelet is sufficiently cooked when a knife inserted near centre comes out clean. Cut across at right angles to handle of pan, being careful not to cut all the way through. Carefully fold from handle to opposite side and place on hot platter. Serve with sauce. Makes 4 servings.