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Home My WebLink AboutClinton News-Record, 1972-10-05, Page 19Guaranteed Good Eating! CANADA GRADE "A" Swifts Premium, Eviscerated, Frozen, Vacuum Packed, Deep-Basting, Young BUTTERBALL TURKEYS 5 to 24 IL 54 POUNDS lu It's deep basted with a pure vegetIbile oil recipe, to help it stay moist, juicy and tender, right through the cooking. Holiday Fixin's JAW PARKIN 1.1PIciAlly rxtrAvro inAh STUFFING BREAD STUFFING MIX BREAD CRUMBS PAMn STUFFING ALL PURPOSE 6034940f, Arm reatr SEASONING POULTRY !az ooker 2 9 MIAS, SPRAY /HMO OR WHOli CRANBERRY SAUCE ",'!."27)e AtIONINIMI 111•INCI4 • 555005 eoet 33e. A&P W I NDERFOIL IA inch In ZS tool rrIll ge 34 cal041 3 o 8n= pkg 39f, 31f, 'MN& 1 AP DISCOUNT PRICES ABSOLUTELY NO COMPROMISE IN QUALITY! HOLIDAY DINNERS ARE SOMETHING SPECIAL ! BE SURE ..SHOP ASP WEO! York, Pure Florida, Concentrated, Frozen 1241-oz tins Cliange Juice 3/$1.00 Parchment, Monarch (Action Priced Special) Margarine 31-lb pkgs 89? Sweet Mixed, Yum YUMS, baby bills (Action Priced Special) Chef Boy-Ar-Dee tin 39% 941-0 Z jar 22? Assorted Colours, Facial Tissue Lady Scott 2 280o0xeshe 'etfs 75.0 Beck's Pickles -.4.§...T-oz jar 83? Tetley (Action Priced Special) Tea Bags pkg of 7279? Total 12-oz, Wheelies 1B-oz, Cheerios 1S-or (Action Priced Special) Cereals Generals Mills pkg 55? Spaghetti & Meat galls, Beefaroni, Beef-a-Genii Lasagna (Action Priced Special) (151/2 41-az tin) French's, Prepared Mustard (Action Priced Special) Ingersoll, Process (Action Priced Special) Magic Bags Cheese Spread 16-oz jar 79? on $1.23 8 O'Clock Coffee 1 lb bag 79% All prices shown in this ad guaranteed effective through Saturday, October 7th, 1972. (NO OTHER GRADE SOLD AT ARP WEO) CANADA GRADE "A" TURKEYS AT A&P WEO WE HANDLE ONLY WE HAVE A FINE SELECTION OF CANADA GRADE "A", EVISCERATED, FRESH OR FROZEN, YOUNG TURKEYS. ALL WEIGHTS AVAILABLE, AND DISCOUNT PRICED TO SAVE YOU MONEY. Smedley, Small (Action Priced Special) 1441-oz tins Whole Carrots 4/$1.00 Glad, Plastic (Pkg of 10 670) Garbage Bags pkg of 20$1.31 Disposable Curity Diapers NEWBORN DAYTIME OVERNIGHT Pkg of 30 Pkg of 30 Pkg of 12 $1.23 $1.93 $2.33 !tryst°, Myers, Cooking MEDIUM PKG d SIZE OF 10 7 wry. LARGER SIZE 1001••1•••1•04•01" Mardi. Leaf, Canada Grade "A", Eviscerated, frozen, Yonne 5 TO 20455 & UP Miracle Baste TURKEYS ib545/1 SEMI BONELESS SMOKED umvis COOKED II BUTT HALVES SHANK QUARTERS WHOLE HAMS HAM STEAKS MAPLE LEAF (FOR DRESSING) SAUSAGE MEAT lb 54si MAPLE LEAF, SLICED BOLOGNA lb 59,11 RED BRAND BEEF RIB STEAKS lb $1.16 SUPER.RIGHT BRAND, SLICED SIDE BACON 1-lb Vac Pac 88% SHORT RIB OR Shoulder Roast bone in lb 74% TOWN CLUB (240 VAC PAC $1.15) WIENERS l•lb Vac Pac 58g/ WHOLE LEGS WHOLE BREASTS WHOLE WINGS 1b 59A/1$89?1$49? lb 78% 88Fi lb 78p( 98Ft SAVE tOc LARGE SIZE CAKE 14B BOX 0 Serve Quality Jane Parker Baked Goods & Save JANE PARKER, WHITE, SLICED (ACTION PRICED SPECIAL) (BUY 4 LOAVES — SAVE 16c) 24 OZ LOAVES SANDWICH BREAD 4/$1.00 JANE PARKER PLAIN OR SALTED — PREMIUM CHRISTIES CRACKERS Peek Frean COOKIES 1A:E Jane Parker, Jelly or Pineapple Topped (Save 14c) ANGEL CAKE SWEET ROLLS pkg°f 8 39? O.K. ASSORT. — DIGESTIVE, SHORTCAKE, HOME ASSORT, Jane Parker MINCE PIE full 8,inch, 24-oz size 5 91al Jane Parker, Creamy custard-smooth filling • gently spiced to spark up that true, tempting pumpkin flaveuri All in 4 delicate, crisp-gold crust! PUMPKIN pi! full 8-i nch pie 59? ° N uts d Fr d 11/2 -13 piece $1,89 OPEN THURS. & FRI. UNTIL 9 P.M. SAT. UNTIL 6 P.M. CLOSED MONDAY RED BRAND SUPER RIGHT BEEF STEAKS afir ROASTS PRTERHOUSE 10 SIRLOIN OR WING lb$ 1 164)0 BONELESS ROASTS ROUND STEAK ROAST 20 RUMP ROAST !Cr POINT SIRLOIN ROAST • 0 CANADA NO. 1 GRADE, ONTARIO, GROWN, TABLE STOCK POTATOES TA-I:45% FROM CAPE COD CRANBERRIES OCEAN SPRAY lb 28? Buy your season's supply at this tow mite A. A ' A sl McLaren% Mansanitts, Loose Pack (Action Priced Special) 15.11-oz jar 88? McLaren`s, Cocktail (Action Priced Special) Olives 31241 oz jars $1.00 Maple Leaf Mincemeat tin 79% Assorted Colours, Dinner Pkg of 40 3-ply napkins Kleenex Napkins 46? Sweet Peas or Sunimer Sweet Pees 1441-oz tins GREEN GIANT PEAS 4/$1.00 Ground to Order, 100% Brazilian Coffee Olives RAIN CHECK POLICY If you are unable to purchase any ad- vertised item, please ask for a rain check. WHERE ECONOMY ORIGINATES Red Brand Super-Right Beef! RIB STEAKS $1.16 BRAISING RIBS lb 78ste SHORT RIB NAST ib liP SHOULDER %LINb74+ BRISKET PLATER39fe Bone In RUMP ROAST 16$1.18 Super-Right Quality, Canada "A", Eviscerated, Young FRESH 5 tor22 ;oven TURKEYS lbJ*),` FRESH TURKEY CUTS Canada Grade "A", Eviscerated, Frozen Young Turkeys 20 4B P S & U 1b39% Checkerboard Brand, Canada Grade "A", 5 to 10-lbs. Superb Stuffed Eggplant Delights At Dinner It's not an egg, but nevertheless we call the large purple vegetable an eggplant. The reason—the first eggplants in Eu- rope were the small-fruited kinds, resembling an egg, thus accounting for the name. This attractive vegetable is in good supply at your market now. For a satisfying main dish how about Stuffed Eggplant? It's marvelous, and it uses thrifty ground beef. The eggplant pulp, which you remove from the shell, and the sauteed meat are seasoned with zingy fresh vegetables. Then the filling is placed in the satiny purple egg- plant shell, topped with buttery crumbs and Parmesan cheese, and baked. Stuffed Eggplant Wash eggplant and parboil 10 minutes in boiling water to cover, Remove from water and cut a lengthwise slice from the top. Scrape out pulp to within 1/2 inch from the skin and from the slice removed from top. Chop finely. Saute garlic and onion in olive oil in large skillet. Remove garlic. Add ground beef and .cook until it is no longer pink. Add egg- plant pulp, green pepper and parsley; cook 5 minutes. Re- move from heat and add seasonings. Sprinkle additional salt and black pepper inside the eggplant shell and fill with meat mixture, Mix bread crumbs with cheese and melted butter. Sprinkle over the top. Bake in a 350°F. oven 30 minutes or until crumbs are browned. Makes: 6 servings. Fresh Orange Jelly Parfait Cheers The Winter Table Fresh Orattge Jelly Parfait 2 tablespoons fresh lemon juice teaspoon grated fresh '1 lemon rind 1 cup beavy bream, whipped 1/z teaspoon vanilla Sprinkle gelatine over cold water in saucepan, Place Over low heat; stir constantly until gelatine dissolves. Remove froM heat; stir in sugar arid salt, Add orange juice, lemon juice and rind, Pour into agxgx 2-inch pan, Chill until firm. Cut into squares, Fill parfait glasses with alternating layers of orange jelly and whipped cream mixed with vanilla, Makes: &servings. 1 envelope unflavored gelatins cup cold water 1/3 cup sngar 'iq teaspoon salt 11/4 cups fresh orange juice Everyone knows about chop- ped steak but Chopped $teak Pizzaiolo offers a new and unusual taste treat for anyone who is ready to prepare it Roman style according to the directions of a superb Canadian chef of Italian background. It's a highly recommended specialty of Rornantino Da Laurantis, Chef de Cruisine, at Toronto's popular Dell Restaurant where it's served regularly. Chef De Laurantis suggests that boiled or mashed potatoes, and a fresh green vegetable of your choice, should be served with Chopped Steak Pizzaiolo. The ingredients given are suf- ficient for six persons, INGREDIENTS 11 /2 lbs. chopped steak Between 50,60 oz. canned stewed tomatoes 6 fresh green onions, finely chopped 1 garlic clove, crushed 5 tablespoons bovril beef bouillon cordial, undiluted 3 sprigs of parsley, finely chop- ped 1 tablespoon oregano Salt and pepper to taste 8 tablespoons cooking oil METHOD The, first step is to bring your oven up to a temperature of 350 degrees. While the oven is war- ming up, take the 1112 lbs. of chopped steak and divide into six 4 oz. patties. Into a heavy skillet put 8 tablespoons of cooking oil and bring to a hot temperature over a stove element. Braise the six 1 large (1% to 2 pounds) eggplant 1 clove garlic, cut in half 2k cup chopped fresh onion 1 tablespoon olive or salad oil 1 pound ground lean beef 1/3 cup chopped green pepper 3 tablespoons chopped steaks, two minutes on each side, and then immediately remove from heat. Continue to use your stove and, in a large pot, bring to a boil between 50 to 60 oz, of can, tied stewed tomatoes. Add 6 finely chopped green onions, 1 garlic clove crushed, 5 tablespoons undiluted bovril beef bouillon cordial, 3 sprigs of parsley finely chopped, 1 tablespoon oregano, with salt and pepper to .taste, Boil un- covered for 15 minutes, stirring periodically. The final step is to find baking dish that will hold your six steaks and which is at least 4 inches deep, A roasting pan, for example, should be ideal, Place the steaks in the bottom of this pan, cover them with the stewed tomato sauce which contains all the other ingredients, and bake for 20 minutes uncovered in your 350 degree oven. Just prior to serving, remove the steaks from the oven and place on a warm platter. Cover them with the sauce in which they have just been cooked. You now have Chopped Steak Piz- zaiolo for the family or guests to enjoy, accompanied by boiled or mashed potatoes and a fresh green vegetable of your choice. Chef De Laurantis points out that there will probably be some left over Chopped Steak Piz- zaiolo sauce. Let it cool to room temperature, then put it into a glass jar, and store in the frigidaire. It should keep for several days and can be reheated for additional use at a later time. fresh parsley 1% teaspoons salt % teaspoon dried leaf oregano 1/4 teaspoon pepper 'A cup fine dry bread crumbs 1/3 cup grated Parmesan cheese 2 tablespoons butter or margarine, melted THURSDAY OCTOBER 5, 197? (napped Steak PizzaIola P==a0CMH=IC:==)/H=D4 unusua l taste treat