Clinton News-Record, 1972-07-27, Page 10Tomato tuna stacks
are super salads
What a great thing it is to nave fresh, red-ripe, juicy toma-
toes in, good supply at market. Serve a platter full of tomato
slices for an easy way to deal with salad. For a fancier fresh
tomato dish, try Tomato Tuna Stacks, a fine luncheon or sup-
per idea. Tomatoes are sliced, each slice piled with tuna salad
and stacked, Fun, thrifty and nourishing, tomatoes have ex-
cellent nutrition. One medium size tomato provides 57% of
the recommended daily allowance of vitamin C for an adult
for a day, more than a fourth of the vitamin A and a twelfth
of the iron, but only 35 calories.
/7 max TWO
MAMMA' OVAffet
Sri/ES/WE
NUMBER'
TO GET
AORR/ED
The lemon-scented thyme grows a little higher than the common one
but makes a good herb for use in stuffings and soups.
ADELAIDE
DANIELS SAYS
(FOR, YOUR BBQ):
AUSTRALIAN
FROZEN
LEG LAMB
STEAKS
lb.
▪ ••
DAVERN SLICED
SIDE BACON
TOP VALU SLICED
SIDE BACON
BONELESS OCEAN PERCH
FILLETS
MARY MILES
WIENERS
TOP VALU
WIENERS Whole or 85c Half lb,
4 oz. 65c size
lb. 89c
Ib.29c
lb. 69c
lb, 85c
vac pac
LIBBY'S FANCY DEEP BUTTERED GREEN PEAS OR
PEAS & CARROTS
PURITAN ASSORTED VARIETIES 24 oz. 8t
STEWS Lin o
GOLD REEF FANCY SLICES OR HALVES
PEACHES 4 14
►
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SHIRRIFF'S ASSORTED VARIETIES
JELLY POWDERS
PEEK FREAN ASSORTED
CREME BISCUITS h
Sol.
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—CORONATION ASSORTED VARIETIES
R ELISH 4
12 ex.
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TOP VALU CHOICE WHOLE
WHITE POTATOES
BRIGHT'S CHOICE PURE
APPLE JUICE
LAKESIDE CHOICE
TOMATOES
CHEERIOS .
RICK'S SWEET MIXED OR ASSORTED
DILL PICKLES
TIDE POWDERED
DETERGENT
12 °tin 1 9 c
3 ot,
pkg.
99c
12c
25c
99c
1.
"A LEK TRICIAN dSAYS
AT ELECTRICAL WORK
WE'RE SENIOR MEN,
VT'S OUR PERMANENT
JOB-NOT JUST NOW
§ THEN"
1*
NAVE
ADEQUATE
WIRING 11014'S
near the kitchen door as
possible, making it convenient
for the housewife who can dash
out to pick a few leaves while
cooking is in progress. A
position sheltered from the wind
is also an advantage since the
herb garden also serves as a
scented garden and the
delightful fragrance is best kept
confined.
The herb garden may be as
simple or as elaborate as
required, with a few clumps of
herbs in a corner near the
kitchen or a larger garden with
separate divisions for each herb.
• A good plan is to make a herb
wheel in the centre of the garden
with a sundial or bird bath as
the hub and different herbs
planted in each segment of the
wheel.
Like other plants, herbs are
divided into annuals, biennials
and perennials.
The annual herbs may be
sown outside early in spring, or
inside in cold frames and
transplanted later.
The best of these are: Sweet
Basil, which is used in soups,
meat dishes and with tomatoes.
This is a graceful plant that
grows from two to three feet
high and has light green leaves.
A variety of the basil with shiny
purple leaves named Dark Opal
won a gold medal .award as a
decorative annual a few years
ago. Sweet Marjoram, which is
usually grown as an annual in
Canada, although it is a
perennial farther south and in
areas where winters are not
severe. It is a small plant with
pale lavender flowers. Its
rounded leaves are used as a
seasoning in stuffing and for
soups.
Summer Savory, which has
lavender flowers and small
pointed leaves. It is used as a
flavoring for vegetables.
Dill, which grows from two to
three feet high and is important
in pickles. •
Other annual herbs are
coriander, sweet fennel and
nasturtium.
There are three good biennial
herbs, the best and most
common being parsley. Sow the
seeds of this plant early in
spring and keep over the winter
HAROLD
WISE
LIMITED
Electrital • Plumbing
And Heating con tractor
,202 asyf ftc1.-482-7062
tfn
Tomato Tuna Stacks
1 can (6% or 7 ounces) % teaspoon pepper
tuna 34 cup mayonnaise
Vs cup chopped celery 1 tablespoon chopped
1/4 cup crumbled blue cheese fresh onion
3/4 teaspoon salt 6 fresh tomatoes
th teaspoon minced garlic Chicory
Drain tuna and flake. Mix with celery, cneese, salt, garlic,
pepper, mayonnaise and onion. Remove stem ends of tomatoes
and cut into 3 crosswise slices. Put together in layer cake
fashion, using tuna mixture as filling. Serve on a bed of chicory.
Makes: 6 servings.
A bonus in freshness
Ontario's roadside markets
by
A. R. BUCKLEY
Herbs require a minimum of
care. They will grow in the
poorest of soils.
In fact, they prefer a poor
gravelly or sandy soil, Nearly
all herbs should be planted in
the full sun, and most will
withstand drought very well.
Set the herb garden apart
from the rest of your garden.
Although they are not voracious
feeders, herbs do like a good
deep soil.
The herb garden should be as
either inside the house or in cold
frames that can be protected by
burlap or boards.
Caraway should be sown in
early autumn for producing its
seeds the following summer.
The third, Clary, should be
planted in July to get good
plants for the following year.
The perennial herbs persist
from year to year and comprise
such kinds as mint, thyme, sage,
taragon, pot marjoram,
horehound, hyssop, chamomile,
lavender, rue, chives, tansy,
angelica, horseradish and winter
savory.
Many of these are easily
raised from seeds sown in June
and transplanted to nursery
beds before setting them out in •
fall or spring. Some species must
be purchased as plants since
they are propagated only from
divisions or cuttings.
Chives can be obtained as
plants or from seeds sown in the
fall. They make a neat border
plant and once established need
dividing occasionally.
Thyme is a low creeping plant
that can be used to form a
mossy path provided it is not
subjected to constant traffic; its
leaves are used in stuffings,
stews or soups.
Sage is a robust perennial
with purple flowers and gray
leaves, The plants should be cut
back when they become
overgrown so as to produce new
growth.
The mints prefer a shady part
of the garden and should be
kept thinned out.
The herb garden will need
ordinary daily attention such as
weeding, cultivating, pinching
back and shearing as each plant
demands.
When picking herbs for
drying, choose fully opened
flowers and leaves. Dry them in
trays in a warm airy shed or
room, When thoroughly dry,
store in airtight glass jars.
In early fall before killing
frosts, transplant chives,
parsley, chervil, mint and balm
to pots. Keep them in a sunny
location and they will provide a
useful source of herbs during the
winter. Mint is best brought
indoors after the ground freezes
since it needs cold treatment to
get best results.
Each year a greater number
of urban dwellers discover the
fun of shopping for fresh fruits
and vegetables at roadside
markets. According to Food
Specialists at the Ontario Food
Council Ontario Ministry of
Agriculture and Food the boom
in the roadside market industry
is evidence of the, popularity and
public demand for this type of
service.
The farmers who operate
roadside markets have
capitalized on the consumer's
desire for top quality,
personalized service and
leisurely family shopping. The
local produce offered for sale is
delivered daily from the
operator's own farm or farms in
the neighboring area. In some
localities vegetables such as
sweet corn are picked every hour
and delivered immediately to
the roadside stand. Instead of
prepackaged trays of fruits and
vegetables you can buy fresh
produce from bulk displays or in
four and six quart or bushel
baskets. For many people one of
the advantages of roadside
markets is the opportunity of
chatting with the grower and
benefiting from his knowledge in
handling and preserving fruits
aid vegetables.
There are 800 roadside
markets along the major
highways and secondary roads
of Ontario. In the central
Ontario region these markets
are concentrated west of
Toronto in the Brampton-
Georgetown area near Niagara
on the QEW, Highway 8 and 20
and northwest of Toronto in the
Pickering-Ajax area,
In the Windsor-Leamington
area, shopping at roadside
Independent Shipper
to
United Co-operative
of Ontario
Livestock Dept,
Toronto
Ship Your Livestock
with
Roy Scotchmer
Monday Is Shipping
Day From Varna Stockyard
CALL BAYFIELD 565.2636
By 7:30 a.m. Monday
For Prompt SorvIco
No, Charges on Pick-up tf
markets is a well-established
practice with a great variety of
produce available.
If you have not taken
advantage of these market
outlets you may enjoy
discovering them this summer.
You will find some of Ontario's
finest quality fresh fruits and
vegetables.
atchelJ
SALES
& SERVICE
;"We Service What We Sell"
267 VICTORIA Sr.
HWY. No, 4. S.
, CLINTON — 482.9167
)iiailovtamt.14iiiiaigo.m.m.SlS
2A—Clinton News-Record, Thursday, July 27, 1972
Garden Notes
Try a herb garden
Hensall
A. C. W. to send used cards
to retarded children
Claire Regional School of Nursing
from which Miss Gwen McLean,
daughter of Mr. and Mrs. Ken
McLean, Hensall graduated.
Prior to graduation exercises
Sunday, the girls of the Class '72
were entertained to a Mother-
Daughter luncheon in the school
diningroom.
Each graduate was presented
with a silver spoon engraved with
the year of her graduation and
every mother received a blue and
yellow corsage. The graduation
exercises were held in the
Sanctuary of Central United
Church in Sarnia on Sunday
afternoon. Following the
graduation Mr. and Mrs. Ken
McLean entertained guests of
their daughter Gwen to a dinner.
Tammy Baker, daughter of Mr.
and Mrs. Bill Baker has
successfully passed her Grade 5
piano exam from the Western
Ontario Conservatory of Music.
Tammy is a pupil of Miss Greta
Lammie,
CUT FROM THE BEEF CHUCK
BLADE BONE OUT
BLADE OR SHORT FROZEN FOOD
4 vz ?in
TOP VALU FROZEN CONCENTRATE WHITE OR PINK
LEMONADE
1. tins
13 oz. .7 se
pkg. II
CHEF-BOY-AR-DEE FROZEN
SAUSAGE PIZZA
CHUN KING FROZEN SHRIMP
,
,..,
OUTSPAN
..,,,,..-i' ORANGES ,
11,,y1'
A , Size
889 s Dozen 90
OLE OR CHIQUITA GOLDEN ONT. NO. 1 A COB
YELLOW .., 1 SWEET 7c BANANAS 3 wa‘i CORN
CAN, NO, 1 ONT, ONT. GROWN NO. 1
CRISP SNOWHITE
HEAD LETTUCE loch 19c CAULIFLOWER each39c
U.S. NO, 1 CAL. Flavourful U.S. NO, 1 CRUNCHY FRESH
RED Green Sweet
GRAPES lc 49' PEPPERS 2/29'
U.S, NO. 1 ONTARIO GROWN SPARKLING fresh
Taste Tempting BUNCH
NECTARINES 5/49c RADISHES 2/25c
U.S. NO. 1 CRISP TENDER HOT WEATHER TREAT in easy to use
CELLO CARROTS TASTY,TANGY plastic containers
S*,
311. ,ii 0%,
b°1 ea. 4w Lemon Juice 2 s.,, 4
FROZEN FOOD SALE ti
Banquet Frozen Chocolate, Coconut, Banana Strawberry
CREAM PIES or Lemon 3 14 oz. A ow& "
pies I iAnit
RICH'S FROZEN
ctnr COFFEE RICH
16 or. ogh m
U
c II
SHOPSY'S FROZEN ROAST BEEF N GRAVY li.
TURKEY N GRAVY SALISBURY STEAK OR SLICED wif . % i '
CHICKEN N GRAVY DINNER 5 oz. pkg. 3 t-r
AUNT JEMIMA FROZEN REGULAR OR BUTTERMILK
WAFFLES 9oz.
pkg. 1611
„..9
RUPERT FROZEN GOLDEN
lL own 1 D ATTCDCri nrDru 1 ...I._ /
The A.C.W. of St. Paul's
Anglican Church met on Thursday
July 13 at the home of Mrs. R.H.
Middleton. President Mrs.
Scrabuik opened the meeting with
the members prayer, followed by
a devotion period. It was decided
to have a Bake Sale and Auction on
October 28. Mrs. Annie Reid very
capably gave the Bible study on
"Loneliness". The roll call was
answered with a Bible verse
having a kind of food in it. Mrs. D.
Windover was instructed to send
the used Christmas cards to the
retarded children in London.
Mrs. G.A. Anderson closed the
meeting with prayer.
PERSONALS
Mr. and Mrs. Ken McLean,
Hensall, Mr. and Mrs. Ray
McLean, London, Mr. and Mrs.
Larry McLean, Mr. Ray
Devereaux, Seaforth attended a
dinner-dance Saturday evening
July 15 in the Canterbury Inn in
Sarnia for graduates of the St.
WHY ARE YOU FAT?
Have you tried dieting and decided that you're the only one
in the world with your own set of problems?
Take heart: The fact of the matter is that you're a Canadian
resident and just like three out of seven Canadians — over-
weight. We're the third heaviest nation in the world and over-
weight is one of our major health problems.
I think that at -some time in life practically every Canadian
will have a weight problem. Most of your friends who aren't
overweight will be, sooner or later. So, if you learn how to
lick it now, you're well ahead of the game.
Why are we fat? My feeling is with all the machines (cars,
aeroplanes and trains) moving faster, we move less. Living
has changed from being rural and active to being urban and
sedentary. We spend hours sitting whether it's at a desk or
watching television and chances are we ride not walk most
places we're going.
But our cooking and recipes are still the recipes from the
strenuous early days, when people were more active, worked
more physically and only sat down at mealtime and occasion-
ly before they went to bed.
So today many of us are still eating the wrong foods such as.
fat meats with gravy, hot breads loaded with butter, potatoes
with more butter, fats and sugars of all kinds into and onto
everything we eat from cream soups to doughnuts.
Women often make heroic efforts to diet but when it comes to
feeding their families they tend to follow the cooking habits
of their mothers. They feel that using a sugar substitute or
omitting butter in cooking is not good enough for their hus-
bands and children.
In planning menus and preparing meals, remember that if
your children and husband arc not overweight now, they may
be sooner or later if you insist on developing food habits in.
them that will addict them to rich creamy sweet foods loaded
with carbohydrates and fats.
The reverse is actually true, By keeping meals simple for your-
self you also do the family a favour,
The solution is to teach them how good foods taste when
they're simply cooked and served without excessive amounts
of sugar and fat:
(Adelaide Daniels is Founder Weight Waleher.tof Ontario Limited.)
EGG ROLLS
CHUN KING FROZEN CHICKEN SOUR SPARERIB
SHRIMP DINNERS
RIB ROAST
CUT FROM THE I
BEEF CHUCK ;
.8 BONELESS
CROSS
RIB ROAST
11
CUT FROM THE
BEEF CHUCK
BEEF
BLADE
STEAKS
ROUND BONE-CUT FROM THE CHUCK BEEF
SHOULDER STEAKS
KITCHENER PACKERS-BY THE PIECE
BOLOGNA
CUT FROM THE SHOULDER BONE IN
BUTT PORK CHOPS
PRIMROSE FROZEN VEAL OR BEEF
STEAKETTES
COLEMAN'S FULLY COOKED FOOTBALL STYLE
SMOKED HAM
HAPPY VALE SUB-STANDARD WHOLE
KERNEL
CORN
12
tin
oz. 4c
HOLIDAY
LUNCHEON
MEAT • 12 ca. 11
line 1 n 00
SILVERDALE FROZEN CONCENTRATE
ORANGE
JUICE 12oz.
lin
tiC
BONUS DISCOUNTS
HOT DOG
BUNS
FASCINATION, ASSORTED FLAVOURS
ICE
CREAM iA gal.
cnIr
FAIR LADY
COLOURED
MARGARINE lb.
pkg.
TOP VALU HAMBURG OR
009s
8
, 99