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Home My WebLink AboutClinton News-Record, 1972-09-21, Page 11"It all depends on how you cook the meat", say the home economists with Agriculture Canada, Ottawa. All cuts of beef will provide flavorful and tender meals if cooked properly. These blade steaks have been cooked slowly in an onion sauce, then sprinkled with blue cheese at the end. A more tasty dish with this less tender steak would be hard to find. 0 0 0 Braes . na Beef Steaks IT'S ID /0 141) k IPS !ICIC) Thottsanals of triple- tested recipes, from the your ready kitchens of Family Circle Mapp weep way. price of only 49c, each; Build a complete Volume one still avail. PIT the sow volume-a- able at introductory DO n t110 AR. SAL able reference for a lifetime of pod eating. VOLUME 3 only $1.79 Now available at A&P WEQ FAMILY CIRCLE tituorrowl LIBRARY OF COOKING PANTRY F'4ELF, RAKED, LIGHT MEAT - 6.02 TIN TUNA FISH BOUTIQUE, PINK & BLUE, GOLD S AVOCADO - PKG OF 2 ROLLS DELSEY TOILET TISSUE KLEENEX, Boutique, Pink & Blue, Gold & Avocado-130 2-Ply Sheets FACIAL TISSUE BOUTIQUE, ASSORTED COLOURS - PKG OF 75 KLEENEX NAPKINS All prices, shown in this ad guar- anteed effective through Satur- day, September 23rd, 972. A&P WEO Big Dollar Sale Continues for Second Week ! MALLOWS COOKIES Green Garbage Bags CHOCOLATE BARS MONTMAGNY, 3 VARIETIES - 9.02 PKG PIN6ET FEIRatENT 3 FOR TULIP - 12-0Z LUNCHEON e00 MILADY, LIQUID Mix OR MATCH WHERE ECONOMY ORIGINATES "MEAT MIX OR MATCH CLIP THIS VALUABLE COUPON SES2,1S5 ,Q2111'2,1EUN 2.641-oz btls c-, PLUS BTL DEPOSIT SEPTEMBER 14 VARIETIES, DESSERT POWDERS JELL-O 8 3-oz pkgs $1.00 MIX & MATCH - Spaghetti in Tomato Saute, Mixed Vegetables LIBBY'S PRODUCTS 5 14-f1-oz tins $1.00 CANADIANA FACIAL TISSUE, WHITE, PINK, YELLOW KLEENEX boxes of 100 2-ply sheets $1.00 RAGU, SPAGHETTI SAUCE 3 14 1/2 -11-oz jars $1.00 REGULAR, SUPER, PLUS KOTEX NAPKINS 2 pkgs of 12 $1.00 PALANDA 10•FL-OZ TINS PANTRY SHELF, CHOICE QUALITY, SLICED PINEAPPLE 28-fl- BUFFET SANDWICH SPREAD 3 7- 2 VARIETIES WITH THIS COUPON COK LIMIT ONE COUPON PER CUSTOMER. VALID THROUGH 23rd, 1972. GOOD ONLY AT ASP WEO STORES. $ .00 rS,TETEEESES.IJITTSTkcck oz tins $1.00 COLONIAL COOKIES 310.. oz tins $1.00 z pkgs $1.00 RICE A RONI, 4 VARIETIES FRIED RICE 3 60 BUFFET SPREAD 3 7 z pkgs $1.00 -oz tins $1.00 TOPS, 3 VARIETIES 15-02 TINS 5 } 6 BROA DHURST, S VARIETIES 6.0Z PKGS HENLEY, Choke Quality 113.FL.OZ TINS $1 .00 Dessert Pears $1.00 BISCUITS OrangesMandarin FOR DOG FOOD FOR Aqua, Avocado, Pink, White, Yellow KLEENEX TOWELS pkgs of 2 rolls 1 • A&P BRAND, FANCY QUALITY TOMATO JUICE 3 484soi $1.00 JANE PARKER, FULL 8-INCH PUMPKIN PIE each 59? JANE PARKER (SAVE 14c) EGG ROLLS 1-lb 2-oz pkg 3 JANE PARKER, APPLE RAISIN (SAVE 10c) COFFEE CAKE 12 °7- cake JANE PARKER, DANISH COFFEE CAKES (SAVE 10c) Raspberry Whirls pkgof 6 5 9s RIGATONI, PENNE RIGATE, ROTINI, SPAGHETTI, STI VA LETTI LANCIA PASTAS 2 pkg 45ft PASTRY Robin Hood Flour 5-lb bag 5 9fte SUGAR CRISPS POST CEREALS I3-°z pkg 49, ROBIN HOOD, 8 VARIETIES Cake Mixes 2.19'°' pkg 89ft SWEET MIXED, BREAD 'N BUTTER, WAFER, SWEET MUSTARD ROSE PICKLES 15-fi-o z jar 39? I FROZEN FOODS ! RICH'S, FROZEN COFFEE RICH 32-oz carton 3 7? YORK, CONCENTRATED, FROZEN 12-F1.02 TINS ,ORANGE JUICE 3 14 .00 VALLEY FARM, FROZEN, CHOICE QUALITY FRENCH FRIES 3 2,1b pkgs $100 PICNIC BRAND, FROZEN, CONCENTRATED GRAPE JUICE 5 6-fl-o2 tins $1 .00 Heath & Beauty Aids! REGULAR OR UNSCENTED DEODORANT Ban Ultra Dry 6-oz aerosol tin $1.09 SCENTED OR UNSCENTED DEODORANT, ROLL-ON BAN ROLL-ON 1 '5-°z bti $1.03 FOR HEADACHES Bufferiu Tablets be 0( 48 tablets 75? CANADA No. 1 GRATIN, ONTARIO GROWN, WHITE TABLE STOCK 10-16 POTATOES bag RED BRAND, SUPER-RIGHT QUALITY RIB FIRST 4 RIBS ONLY STEAKS LB * ACTION PRICED SPECIAL FROZEN CHICKEN LEGS • SHORT RIB RED BRAND, SUPER RIGHT QUALITY ROAST SHOULDER lb )11 ROAST BONE IN BONELESS -- RED BRAND SUPER.RIGHT Point Sirloin STEAK 164.39 F FR R ' ESH RED BRAND SUPER•RIGHT GROUND BEEF lb 84? A&P, RED BRAND, SUPER RIGHT BEEF, IDEAL FOR BROILING BRISKET PLATE lb 39? CANADA GRADE "A", EVISCERATED, FROZEN, VACUUM PACKED lb 44? lb 38fe LAMB, SHOULDER lb 68ii lb 645 Pac 88,i BY THE PIECE lb 35? SX BRAND, 4 VARIETIES, HOT-SWEET-PLAIN.GARLIC ITALIAN SAUSAGE lb 78? (2-L& VAC PAC $1.151 1-lb Vac Pac 58? TOWN CLUB WIENERS Buy Quality Jane Parker Baked Goods and Save ! BREAD 4 Netet°tIfereteeal RED BRAND SUPER RIGHT BEEF Porter House, STEAK Sirloin OR Wing CHICKENS 3 to 5 lb average MEATY PORK HOCKS FROZEN, NEW ZEALAND IMPORTED SPRING LAMB CHOPS. BURNS BRAND, BEEF & PORK, STORE PACK SAUSAGES SUPER'RIGHT BRAND, SLICED SIDE BACON RANCH STYLE OR PETER BOLOGNA 1-lb Vac PIPER BRAND, JANE PARKER RAISIN PIE 9 2 Full 8-inch 1.4a:s fe o 24-z pie ANNIN.1111M, OATMEAL, CHOCOLATE CHIP, SHORTCAKE DAD'S COOKIES $100 JANE PARKER SLICED 100% WHOLE WHEAT, CRACKED WHEAT, 60% WHOLE WHEAT (BUY 4 LOAVES - SAVE 5c) ft Over the years, beef has had the distinction of being the most prized of meats. Canadians con- sume 84 pounds of beef per per- son a year, as compared to 55 pounds of pork and 30 pounds of chicken. Beef steak has been ac- claimed as the most universally enjoyed meat course. However, a side of beef yields only 21 per- cent steaks and this includes "less tender" steaks such as flank, blade and round as well as the tender and choice T- Bone, sirloin and porterhouse steaks. You can see why beef steak, whether tender or not, is not an economy food item to buy. The less tender steak cuts are less expensive though, and if cooked a little "specially" can produce delicious and tender results. Round steak comes from the hip section of beef, next to the rump. It is lean meat with ,Almost no marbling of fat through it. It may be sold as top or bottom round, and the top round is considered more tender. Blade steak is cut from the chuck section of the carcass. It has a long thin blade bone and some smaller ones. Flank steak is from the underside of the loin. It is a flat, lean piece of meat, with coarse fibers running lengthwise. These cuts should all be cooked with a little moisture added to help ten- derize them. They may be marinated before cooking for ex- tra flavor. Canada A is the top grade of beef. It is subdivided into four fat levels A-1 to A-4; A-1 has the minimum amount of fat, A-4 the highest. The meat graded A has slight marbling. However, Canada B and Canada C grades of beef may lack marbling. The tender steaks from these two grades may be a little less ten- der, and so it may be good prac- tice to cook steaks from these grades as you would less tender cuts. The home economists, Agriculture Canada, Ottawa, highly recommend these two methods of braising less tender steaks. "Marinated Round Steak" is not only marinated Rosy fresh tomatoes are ripe and ready in home gardens, at market stands and in the food stores right now. For best flavor, they should be as mature as possible when you buy or pick them. If this is not possible, leave the tomatoes at room temperature, but out of direct sunlight, until ripened and then refrigerate. The tomato is a colorful asset to any meal, not only as a Vegetable but as an ingredient in soups, sauces, salads and spicy relishes. It is also a. nutritious addition to the day's menu; 1 tomato has only 35. calories but supplies all the: vitamin C needed for the day. At this time of year there is a limited amount of fresh tomatoes that you can enjoy at their best. The borne economists, Agriculture Canada; Ottawa suggest preserving a bit of this Colorful vegetable in a sauce that can be used with meat, vegetables or spaghetti later on in the year. This "Fresh Tomato Saute" Can be stored in the overnight but the meat is cooked in the flavorful marinade as well. "Blade Steaks with Blue Cheese" are cooked with onion soup mix, then the meat is sim- ply topped with blue cheese and broiled a few minutes before ser- ving. MARINATED ROUND STEAK MARINADE 1 /3 cup vinegar 1 /2 cup chili sauce 1/3 cup finely chopped onion 1 /4 teaspoon dry mustard 1 teaspoon prepared horseradish 1 /11 teaspoon pepper 2 to 3 drops tobasco sauce 1 1 /2 pounds round steak 2 tablespoons fat 2 cups sliced onions 2 tablespoons fat 1 tablespoon chopped parsley Combine ingredients for marinade. Pour over steak. Let stand several hours or overnight in refrigerator. Remove steak from marinade, dry with paper towel, cut in ser- ving-size pieces and brown in 2 tablespoons of the fat, Place in greased baking dish, pour marinade over steak, cover and bake at 325°F until tender (about 1 1 /2 hours). Baste oc- casionally. Uncover for last 15 minutes of cooking. Saute sliced onions in remaining 2 tablespoons fat un- til golden (about 5 minutes). Sprinkle onions and parsley over steak. 6 servings. BLADE STEAKS WITH BLUE CHEESE 3 blade steaks (about 3 pounds) 3 tablespoons fat 3 tablespoons (3/4 ounce) oniop soup mix 3/4 cup water 1/4 cup crumbled blue cheese Trim excess fat from steaks and brown in fat. Sprinkle soup mix and add water. Cover tightly and cook slowly until steaks are tender (about 1 1 /2 hours). Place steaks on broiler pan and sprinkle with crumbled cheese. Broil under preheated broiler until cheese melts (2 to 3 minutes). Serve with gravy made from pan drippings. 6 ser- vings. refrigerator for a short time or packed into freezer containers and kept at 0°F for 6 months. FRESH TOMATO SAUCE 2 green peppers 3 stalks celery 1 medium onion 4 pounds tomatoes, cut in wedges 1 clove garlic crushed 1 tablespoon sugar 1 teaspoon ground oregano 1 tablespoon salt 1/14 teaspoon pepper Put green peppers, celery and onion through food chopper. Add to tomatoes with garlic, sugar and seasonings and sim- mer 15 to 20 minutes, stirring frequently. Put mixture through coarse sieve and cook until thick (about 45 minutes), Store in refrigerator. Makes about 3 cups. To Freeze Sauce - Allow freshly prepared sauce to cool, Pack into moisture-proof con- tainers (plastic or glass) and cover, To reheat, allow to thaw slightly and heat stirring frequently. Tomatoes an asset worth preserving