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Home My WebLink AboutClinton News-Record, 1972-07-13, Page 12CHECK. OUR LOWS OVERALL PIIICES sari ftp TINS or Powder` P. IFou Maids,. Standard Qualit ri Mils' Bottle Deposit ra CAROLINA, RED HAVEN VARIETY EACHES lb CHIQUITA OR DOLE BANANAS L81 3? MEAT DEPARTMENT VALUES ! MA WO OR BURINS A S co OWED vok 5,3C HALVES 410 oftc.oti MOD 6" 34:0"i1 99, *,E3GINT ED, BRAND' BEEF EMS FO RED BRAND BEEF Oil 5tea lioiifiii$5.401:,EYE • ..010001.00 ,.b. RED BRAND STEEX.BiiF;• FULL. SLICE CUT FRONI.:ETE,;c:4: SIRLOIN POINT Eli•;sitiktio -.51.EOR BEEF EXCELLENT . FOR, INDIMING lade Stea ED be: Steaks xxAOD..STrip(i4i0i. 00OCISteak • 1..,$1 0'.. ChuCk.',StOO RED BRAND ,SYRIER • SUF I • , • , $1. ouutorn1 b: EIVI AND. TIER 'REEF . 'ROHN rasa OO 687:11 1.0 9 98? reat on., a Gri p PORK CHOP, , CHICKEN. LEGS WIENERS SX BRAND, BULK lbcln$ in CHICKEN QUARTERS stur ib ,HAMBUR 13 PATTIES '2? 2.ibboA WIENERS 241 =Am... 1.6 vac pm. SHOULDER or BUTT: Frozen 10-lb boX .• Outstanding Jane Parker Bakery Values ! FULL 8-INCH, 24-0Z SIZE each 49? (SAVE toe) 1-16 9-oz cake 3 9? (BUY 3 — SAVE 17c) 10-oz cakes $1.00 (SAVE 14c) giant 1-16 7-oz cake 65? T JANE PARKER Chelsea Buns JANE PARKER, RAISIN TWIS Coffee Cake JANE PARKER, FROSTED Ball Donuts (SAVE 111c) 1-lb pkg 55? (SAVE 14c) 14-oz cake 3 9? (SAVE 14c) pkg of 639? JANE PARKER Raisin or Peach Pie JANE PARKER English Fruit Cake JANE PARKER Golden Loaf Cake 3 JANE PARKER Jelly Roll JANE PARKER, SLICED (Delicious Tossead) (BUY 4 — SAVE 1111c) Raisin Bread 4 16-oz loaves $1.00 (king size) 4.5-oz tube $1.05 FOR HAIR GROOMING Brylcreem 10-lb bag 77? Charcoal Briquettes CHOICE QUALITY, WHOLE A&P Beets CHOICE QUALITY A&P Peas GREEN OR WAX, CHOICE QUALITY A&P Beans 5 14-fl-oz tins $1.00 5 19-fl-oz tins $1.00 6 14-fl-oz tins $11.00 N(Check up on, uil! 4'1Mb Anipuitete! FEMININE, REGULAR OR UNSCENTED, SPRAY OR POWDER F.D.S. Deodorant 3-oz tin $1.37 SPARKLING ANTACID (PKG OF 10 FOIL WRAP PKGS 510) Eno Fruit Salts large size WI 97? REGULAR OR BUTTERMILK, FROZEN Aunt Jemirna Warner 10 ozpkg 3711 IN TOMATO SAUCE 214-0-oz tins 39fe 24-fl-oz far 48? 2 1-lb pkgs 49? 4 14-fl-oz tins 89? ARP BRAND MODERNE WHITE '& COLOURS TOILET TISSUE =4956 GOLDENDALE Soft Margarine I 1-lb pkg 28? A SUPERB BLEND OF 100% BRAZILIAN COFFEE 8 O'Clock Coffee 1-lb bag 61;& DETERGENT Sunlight Liquid 3241-oz plastic btl 59? SILVERwOODS, ORANGEADE OR Lemonade 80-fl-oz plastic btl 29i/ CUT YOUR FOOD COSTS TO THE BONE AT A&P WEO! ANN PAGE Peanut Butter 16-oz 38? Heinz Spaghetti ROSE BRAND, SWEET Mixed Pickles MAPLE LEAF Lard WITH PORK Libby's Beans TULIP Luncheon Meat 3 12 oztins $1.00 HOW MUCH ARE YOU PAYING FOR Health 11. Beauty Aids'? OPEN MONDAY TO FRIDAY UNTIL 9 P.M. SATURDAY UNTIL 6P M.I p WHERE ECONOMY ORIGINATES ALL PRICES SHOWN IN THIS AD GUARANTEED' EFFECTIVE THROUGH. sATuRDAY,„JULY:...15th,...1 .2 SAUSAGE & PORK PRODUCTS 11:011014 ;, SHOULDER. POT• ROAST OR. FROZEN;;: PIECES, BOILING, TRAY PACK • ib:Roait: ut tjp: Fowlb 2 SX; 0RAND,.ASsootio 'PKG Cold 'Cuts., 16-oz pig 88? • RANCH :STYLE OR 'PETER. PIPER BRAND, VISKING • na , BY THE' lb .X0AUPOSCHWEIGEX, LIVER is BACON & SANDWICH iiiii.Premiurn Chubs 8 oz chubs 89? MORE MEAT VALUES ! FRESH DAILY Ground. SypEODONT:.. BRAND ;`.SLICED .; Side.,Baco i& vac pito. . - . . BURNS' BRAND, $TORE! PACK. lisOge$:01Sif 411,4. 561 SX, 4 540/4 Pock Italian Sausage. ib 7.4? SX BRAND, IMILK,, NIAGARA: COIL Saiusa 81( b6$? 2A—Clinton Nevvs.Record, Thursday, July 13, 1972 13 1"9 66-c;.§6C-?`"f•DgcpcW-lod." Parade time for 0 salad greens Refreshing and crisp, the green salad is a marvellous way to revive appetites lagging because of the hot weather. The home economists, Agriculture Canada, Ottawa have found a way to prepare this delicious Caesar Salad in almost no time. Only a few fine ingredients need blending together to produce a salad that is so worthy of its gourmet title. One of the most suitable months in which to make salads is July. Our fresh Canadian vegetables are coming to us from nature's bountiful gardens and the selection of salad ingredients is almost endless, With just a touch of the magic wand, these vegetables can be transformed into a variety of salads fit for a king. A salad is also one of the most pleasant ways to get much of our daily intake of minerals and vitamins. In the store, the vegetable counter is resplendent with the various shades of the salad greens, reminding us of the woodland green of springtime. There is the dark green of spinach, the medium green of iceberg lettuce and the pale green of endive. But there are also contrasts in shape, texture and flavor. There can be a favorite salad green for' everyone's taste. In head form, Iceberg lettuce is the most easily recognized. with its crisp, medium-green outer leaves and paler ones inside. Less familiar are its cousins, Boston and RoMaine lettuce. Boston lettuce has a loose head with leaves looking almost as if they had been waxed. Romaine lettuce, a little fancier still, has an'elongated head with straight. coarse, dark green outer leaves and usually inner ones' that are paler and thicker. Leaf lettuce is also a cousin, although the leaves are not held in head form. The leaves are fan-shaped, curled and bright green in color. Next comes curly Endive, which is sometimes known as Chicory. It can be recognized by the narrow, finely divided. curly leaves clustered together on a pale center. Take it easy when adding this green to a salad - it has a slightly bitter taste! Escarole has broad, ruffled leaves with thick midribs, stretching out from a well-bleached center. One must not forget Spinach, well known with its dark green, slightly crinkly leaves. The tender leaves, with the stems removed are an excellent addition to salads because of their different texture. To ensure that these salad greens stay fresh after purchase, Chicken on the barbecue is tender and exceptionally juicy, but can he a challenge to inexperienced chefs. To avoid a charred scorched skin, chicken requires more care over the coals than many other meats. Use chicken halves, quarter's, or pieces for grilling. Wait until coals are covered with greyish white ash, brush the chicken with oil or melted butter, and place skin side up on a greased grill. For medium heat, keep the grill 6 to 12 inches above the coals, Turn the chicken often to prevent scorching, and leave the skin side down`for only 3 to 5 minutes at a time. Brush lightly with butter or a marinade after each turning, If the marinade or basting sauce contains a lot of sugar, use only oil or butter for basting during cooking, Wait until the last ten minutes to baste with the sauce, This helps prevent scorching. Food specialists at the Ontario Food Council, Ministry of Agriculture and Food. suggest using tongs to turn the chicken pieces, as piercing with a fork releases much of the juice and flavor. Grill chicken legs about 25 to 3 5 minutes, quarters for . 40 to 50 minutes, and halves for 45 to 50 minutes. The chicken is done care must be taken in storing tliem, Rinse them well in cold water, remove the core from head lettuce and allow the greens to drain well. Remove any wilted or discolored leaves. Store in a tightly closed plastic bag or container, with paper towelling placed in the bottom to absorb excess moisture. Remove the towels when they are completely saturated. To help celebrate Salad Month in Canada, the home economists, Agriculture Canada, Ottawa recommend using salad greens in attractive salad bowls. A mixture of greens, broken into pieces may be served as an accompaniment to a casserole or meat, or a variety of salad ingredients may be tossed together for an appetizer. Two salad ideas have been put into recipe form for you to enjoy this summer - Lettuce Salad and Caesar Salad. Both are easy to prepare yet are a delicious way to enjoy our fresh vegetable season. LETTUCE SALAD 1 head iceberg lettuce 1 /2 cup whipping cream 1 teaspoon sugar 1/2 teaspoon salt Dash pepper 1 tablespoon lemon juice 2 tablespoons finely chopped green onion Wash and drain lettuce thoroughly. Tear into small pieces. Whip cream until stiff. Stir in remaining ingredients. Just before serving, add to lettuce and toss gently. 6 servings, CAESAR SALAD 1 head romaine lettuce 2 eggs 1/4 teaspoon salt 1-8 teaspoon pepper 1-8 teaspoon dry mustard 2 tablespoons oil 2 tablespoons lemon juice 1/2 cup grated Parmesan cheese 1 tablespoon finely chopped anchovies (about 6) 12 1 /2 -inch garlic croutons Wash and drain lettuce thoroughly. Tear into pieces. Combine remaining ingredients except croutons. Just before serving, toss with lettuce. Garnish with croutons. 6 servings. when it is fork tender and pulls easily away from the hone, The skin will be crisp and seared, the meat tender and juicy. Chrysanthemums gardening information CHRYSANTHEMUMS For the best bloom in September and October, early July is the time to pinch out the tips of the new shoots on chrysanthemums, says R.A. Fleming, Horticultural Specialist, Ontario Ministry of Agriculture and Food. Remove only the two top small leaves and the growing point. This will cause the plant to produge short, lateral branches on each stem. Each lateral branch will produce several flowers in the fall, increasing the number of blooms. Water the plants thoroughly as required during the summer months and add a little garden fertilizer. Pinching, watering and fertilizing will all help to give you a spectacular display of chrysanthemums this fall, Tender, juicy chicken requires more care