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Home My WebLink AboutClinton News-Record, 1972-07-27, Page 14777,7777 Flavourful raspberries "le h. f • COMPARE•••••JUST TRY TO FIND LOWER OVERALL PRICES.... N DISCOUNT BAKED GOODSf CHEESE VALUES I JANE PARKER, NARY CROSit Apple Pie JANE PARKER Lemon Pie JANE PARKER; CRESCENT OR MARBLE PAVE '100 KEW, CANADIAN PROCESS CHEDDAR Pound Cake 15-oz cake 49i, Cheese Slices JANE FANKEn JANE. PARKER, DANISH Jelly Roll Raspberry Whirls giant 14167-oz cake 65? _pkg of 6 5 954/ Gouda Cheese (SAVE WO RAFT, PLAIN (SAVE 140 KRAFT, PROCESS CHEESE Burger Slices JANE PARKER, APPLE RAISIN Coffee Cake JANE PARKER, PLAIN OR SUGAR Family Donuts mmilffill10111 1111014111411111610, SWITCH AND SAVE . YORK, FROZEN • SNOWCAP, CHOICE, FROZEN FRENCH FRIES 2-LB BAG PiN. d Ito, Will Apo, ,511;4, ,4erry Hal, Blue, CoMombert, Emtni*n010, Muikeo 0090 fun 8-inch,24-0Z sire 49? Danish Creamy Cheese 3 11:caz Pk94 /I (SAVE 10c) CHERRY H11.4 • fa 84n.c 24,9g-so:49,1_ -Gouda Cheese • 104)z pkg 79pe 1-16 p kg 921 8-oz pkg 57,f6 30-oz pkg $1 99 JANE PARKER, SNOWFLAKE OR Twin Rolls JANE PARKER Egg Rolls (SAVE 10c) 12-ozcake 9# (SAVE 6e) pkg of 12 4-9 1: 3 Pk9P of 12 $1.00 (SAVE. 14c) 1-lb 2-oz pkg'3911 ORANGE JUICE 3 12-FL-1 TINS 0 of, ALL FRICK EFFECTIVE THRJ WILD, WONDERFUL MONEY-SAVERS ! :IN. THIS AD .GLIARANTiED ,SATUltDAYi JULY 29th, BEEF ROASTS ! RED BRAND STEER BEEF STEAKS ! BONUS BUY! 't SMOKED-COOKED PICNIC STYLE PORK SHOULDERS ib 48 Pick up- yob, free original recipe at A&P WEO's Moat Counter. This week's recipe "BAKED APPLES 'ON PORK CHOPS", RED BRAND STEER BEEF Short Rib Roast b RED BRAND• STEER BEEF, BONE IN POT ROAST Shoulder Rocs .Extp.)04r.,fgoC,IWAISINO.•• Ride .s. lcut.FRom::PR$7,4 RIBS Steaks • lb :$1. RED:.•BRANG,;,5FEER .;BEEf . illifOraia',•Steaks-iks •Ao4fr..is...i..• • • r0S-Rib Steak*. • • -.16.98X OREAT:iON. A:ARO 6f1 MORE MEAT VALUES SUPER RIGHT BRAND, SLICED Side Bacon 1-lb vac pac I BURNS BRAND, STORE PACK Sausages BEEF 8. PORK lb 5 SX BRAND, 4 VARIETIES — HOT, SWEET, PLAIN, GARLIC Italian Sausage SX BRAND, ASSORTED PKG Cold Cuts SX BRAND, BULK Wieners TOWN CLUB. Wieners MAPLE LEAF Bologna SLICED SX BRAND, FROZEN Hamburg Patties 16;olz:pk9, GREAT:.ON •GRittfi .4-lb carton $1.99: (2411 VAC PAC$11.At) 1.16 vac pac , Cut Up Fo'Mrl 6 9- GREAT 1 -o P:ON A wilifett-: pitouri, • 2,Ib box $1 MIEN 110•LB, CARTON) Chicken Legs ,SUPER-RIGHT QUALITY. Chicken Quarters FROZEN, BOILING, TRAY • PACK POULTRY FRESH Ground Chuc FRESH routed , a Livers or Giblets • lb 2 GREAT ON A co* lb 8 b5 162, g Great Savings in Every Department ! Arriving Fresh Daily, Canada No. I Grade, Ontario Sweet DOZEN CORN 9? LUNCHEON MEAT 3iwi$1.00 '1,111111111011111•11114•111rOMMOMMIMiolm•SmINONNI•mo*,..•• PEPSI-COLA CASE OF 24 10-FL-OZ ZIP TOP TINS 28 CAMPFIRE-o MARSHMALLOWS BIG ROLL SCOTT SINGLE ROLL TOWELS WHITE OR PINK, TOILET TISSUE WHITE PKG OF 8 ROLLS SWAN at WHERE ECONOMY ORIGINATES SLICED. 100% WHOLE WHEAT, CRACKED WHEAT, 60% WHOLE WHEAT Jane. Parker Bread (PREPRICED 99c) LIBBY'S, FANCY QUALITY Fruit Cocktail 3 14-fl-oz tins $1.00 DIXIE Mushrooms Pieces & Stems 3 1041-oz tins $1.00 GOLbENDALE Soft Margarine 1-113 tub 28% REGULAR, SUPER AND PLUS Kotex Sanitary Napkins pkg of 12 4 5 se ORANGE-GRAPEFRUIT 10-fl-oz tin 20% Tang Crystals 3-oz plcg 1 0% 3 4841,oz tins $1.00 Peanut Butter 16-ez jar 3 8% REGULAR, MENTHOL OR LEMON-LIME, WITH FREE BLADES ,Medi40ain Shaving Lotion 12-oz aerosol tin 99% REGULAR OR MINT FLAVOURS (BONUS PACK 50% MORE) Crest Toothpaste (family size)150 ml tube 88# ORANGE FLAVOUR pkg of 481/4 -bzpkgs 87? (PKG OF 10 650) Glad Garbage Bags pkg of 2°1.2 9 Del Monte Drinks BEEF, CHICKEN, TURKEY, FROZEN, BANQUET BRAND Meat Pies 4 8-oz pkgs 8 91 CHEESE 151/2.0Z, FROZEN (SAUSAGE 141/2.oz 790 Chef-Boy-Ar-Dee Pizza CHEESE pkg 69# Tang Crystals PLASTIC PURE VEGETABLE Crisco Oil IN TOMATO SAUCE Libby's Spaghetti WITH PORK Libby's Beans REGAL BRAND Tea Bags PALANDA Mandarin Oranges 38-fl-oz 1:419 5 fi 19-fl-oz tin 25? 114-0-oz tins .49pi, pkg of 90 57? PINEAPPLE GRAPEFRUIT OR PINEAPPLE ORANGE ANN PAGE latummoms.••••• WESGATE ICE CREAM HALF GALLON CARTON • The rich red raspberry is SO delicious, so juicy, that it is a shame that it is on the markets for Such a short time each summer. To enjoy the raspberry at its best, you must be ready for its arrival! When buying raspberries, either in the store or at the farmer's market, select the berries only by sight. If handled, they are so delicate that they crush easily. They should be bright-colored and clean, showing no signs of mold. If the container is juice stained, it means the berries are soft and past their prime. Raspberries do not store well. If they can not be used the day of purchase, they should be picked over, emptied • onto a tray, and stored uncovered in the refrigerator. It is best to rinse them under cold water just before using. Fresh raspberries can be enjoyed any time of the day. What 'is more appealing in the morning than a bowl of cereal topped with the sweet berries! Raspberries and 'cream whipped cream, sour cream or ice cream — is a simple yet, delicious dessert +for lunch or dinner. There is no need to prepare elaborate desserts in order to enjoy that fresh raspberry flavor. The home economists, Agriculture Canada, Ottawa suggest these two easy- to-prepare desserts, in order to make the most of both the hot summer weather and the raspberry season. The For food spoilage bacteria, life begins at 40 deg. (above refrig- erator temperature). At room temperature, bacteria grow and reproduce best. Unless food is heated past 140 deg., they will continue to grow. Food may look, taste, and smell safe, but still offer a possible hazard, say Food Specialists at the Ontario Food Council, Ministry of Agriculture and Food. Eggs, poultry, processed meats, ham, salads, custards, cream desserts, and milk products are easily contaminated. Without proper care of these foods, food spoilage bacteria are present Some types of food spoilage bacteriia are present everywhere. Food can be contaminated by the person Bright dark green leaves of fresh spinach add polor and flavor to tossed salads. Torn into bite- size pieces or left whole, spinach leaves combine well with greens such as lettuce and endive. Torn spinach becomes an interesting salad in itself, particularly with flavor additions such as hard cooked egg, crisp bacon bits, grated Cheddar, marinated onion Tings, or apple slices, say food specialists at the Ontario Food Council, Ministry of Agriculture and Food. Serve with a piquant, French dressing. One pound of fresh spinach will provide 8 to 10 servings in a salad. "Raspberry Meringue Pie" is baked pie shell .filled with vanilla pudding and fresh raspberries, topped with a meringue, "Wei; Raspberry Mallow" can be served in sherbet glasses, because it simply combines fresh raspberries, marshmallows, coconut and whipped cream. :RASPBERRY MERINGUE PIE 1 4-ounce package vanilla pudding 1 9-inch baked pie shell 2 cups fresh raspberries 1/4 cup sugar 2 egg whites Dash salt 1/4 cup sugar Prepare pudding and allow to cool 15 minutes. Pour into pie shell and chill 15 minutes. Cover pudding with berries and sprinkle with sugar. Make meringue from egg whites, salt and sugar. Pile on top of berries and seal to edge of pie crust. Bake at 375 F until lightly browned, (about 7 minutes). 6 servings. QUICK RASPBERRY MALLOW 1 /2 cup whipping cream 3 cups fresh raspberries 2 cups miniature marshmallows 1/3 cup icing sugar 2 teaspoons lemon juice 1/2 cup shredded coconut Whip cream until stiff, Fold in remaining ingredients. Serve ' immediately. 6 servings. preparing it, by the air, or by utensils. Keep foods either well chilled or hot (above 140 deg.) to prevent growth of bacteria and the hazard that results. At picnics, take special care with sandwich fillings of meat. fish, poultry. Potato salads and chicken salads deserve similar attention, Keep foods cold, using a cooler or a well-insulated basket. Frozen bread or frozen sandwiches and frozen tins of fruit juice help • keep temperatures low if food must be kept a few hours befor'e eating. Juice will thaw in 3 to 4 hours and be chilled and fresh when, the picnic is ready. For hot foods, use a good thermos jar to prevent cooling to lukewarm temperatures. Choose spinach with fresh tender leaves, with no signs of wilting or bruising. Spinach is sold in bulk or in 10-ounce plastic packages. Wash bulk spinach and drain well, removing any heavy stems or wilted leaves. Store in the refrigerator crisper, in a perforated or untied plastic bag, A dry paper towel inside the hag will help keep the leaves dry and fresh. The 10-ounce packages contain trimmed and washed, ready-to- eat spinach. Store these unopened in the refrigerator crisper. Use spinach quickly, within 3 or 4 days for best quality. whole milk or skim milk may bi used. There are two main kinde of yogurt, the "set" type and the "stirred" type. The "stirred" type is more fluid in consistency, as a result of stirring in the final stage of fermentation. Fruit and flavorings may be added to both. Plain yogurt and sour cream can be used in many recipes interchangeably. Summertime seems to be snacktime and both sour cream and plain yogurt make excellent dips for chips or vegetables, Just add seasonings, dry soup mix or nuts. The following recipe, tested by the home economists, Agriculture Canada gives one delicious way of using yogurt MUSHROOM YOGURT DIP 4 ounces cream cheese, softened 1-2 cup natural yogurt 4 teaspoons finely choppe( green onions 1 10-ounce can mushrooms, finely chopped 3.8 teaspoon salt Dash white pepper 1-2 teaspoon caraway seed Pew drops Worcestershire sauce Beat cheese until fluffy, Stir in yogurt and add remaining ingredients, Let stand for 343 minutes and serve with potato chips, crackers or taw vegetables, Makes about 2 cups, Yogurt and sour cream are two dairy products whose popularity seems to be ever increasing. Although both have only appeared in our stores during the last decade, they are by no means "new products". Commercial dairy sour cream is merely a cousin of the old- style sour cream our grandmothers made. At that time, unpasteurized heavy sweet cream, if allowed to stand in a warm place, would become sour, But that method did not give the same consistent product. As the souring process advanced, the cream went lumpy and watery and usually developed off-flavors and odors, Nowadays, sour cream, is prepared at the dairy from fresh, pasteurized cream of approximately 18 per cent milk fat. A lactic acid culture is added to the cream and under controlled conditions the flavor and consistency are developed, When the cream is ready, it is chilled to stop the action of the bacteria, Yogurt is also a fermented Milk product, and is made similarly to sour cream, Its origin can be traced to the Near Etta and the Balkan States where it has been used for centuries, The yogurt sold by our dairies is usually made from partly skimmed milk, although Picnic peril increases in summer's heat Spinach - salad greens Yogurt, sour cream make menu magic