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HomeMy WebLinkAboutClinton News-Record, 1972-10-05, Page 21DISCOUNT PRICES ABSOLUTELY NO COMPROMISE IN QUALITY! HOLIDAY DINNERS ARE SOMETHING SPECIAL! BE SURE . . SHOP ASP WEO! York, Purer Florida, Concentrated, Frozen 12-fl-es tins Tetley (Action Priced Special) C ute Juice 3/$1.00 Tea Bags Pkg of 72 79? Parchment, Monarch (Action Prked Special) Margarine 3 1-1b pkgs 89? Sweet Mixed, Yum Turns, Baby Dills (Action Priced Special) • 1 Buck s Pickles "\418fl-oz jar 83? French's, Prepared (Action Priced Special) Mustard 9-fl-oz jar 22? Ingersoll, Process (Action Priced Special) Cheese Spread 16-oz jar 79? Smedley, Small (Action Priced Special) 14-floz tins Whole Carrots 4/$1.00 Glad, Plastic (Pkg of 10 670) Garbage Bags Pkg of2os1.31 Disposable Curity Diapers NEWBORN DAYTIME OVERNIGHT Pkg of 30 Pkg of 30 Pkg of 12 $1.93 $2.33 $1.23 Brystol Myers, Cooking Magic MEDIUM SIZE Bags LARGER SIZE Total 12-oz, Wheeties Mom, Cheerios 15-oz (Action Priced Special) Cereals Generals Mills pkg5 5? Spaghetti & Meat Balls, Beefaroni, Beef-o-Getti, Lasagna (Action Priced Special) (151/2 -fl-oz tin) Chef Boy-Ar-Dee lin 39? Assorted Colours, Facial Tissue Lady Scott 2 Boxes of ir.5? 200 sheets r Mctaren's, Manzanilla, Loose Pack (Action Priced Special) Olives 15-fl-oz jar 881 Mctaren's, Cocktail (Action Prked Special) Olives 3 12.11 oz jars $1.00 Maple Leaf Mincemeat 28-fl-oz tin 79? Assorted Colours, Dinner Pkg of 40 3-ply napkins Kleenex Napkins dlpiV Sweet Peas or Surrimer Sweet Peas 1441-oz tins GREEN GIANT PEAS 4/$1.00 Ground to Order, 100% Brazilian Coffee 8 O'Clock Coffee 1-16 bag 79Ft OPFK1. 7551 0PFR 6 $01 .23 RAIN CHECK POLICY If you are unable to purchase any ad. vertised item, please ask for a rain check. WHERE ECONOMY ORIGINATES a AU prices shown in this ad guaranteed effective through Saturday, October 7th, 1972. Holiday Fixin's JANE ?AMON OPECIAIIII PREP ARtn I Oil STUFFING BREAD , PAasts SNTUFFING MIX , iARREC iNREAD CRUMBS o,-1„t 3 „,.9 3 9r yi PA an STUFFING ALL PURPOSE a 010,940,1 ANN riot; SEASONING POULTRY hyasbmw 29r' Of I AN SPOAM. 1111110 OM INI4011 CRANBERRY SAUCE 14;!"2.7fe ALUMINUM OS INCH L 754001 IOU 33e ASP W NDERFOIL Guaranteed Good Eating! CANADA GRADE -A - Swifts Premium, Eviscerated, Froren, Vacuum Packed, Deep-Basting, Young BUTTERBALL TURKEYS 5 to 24 IL 54 POUNDS IR It's deep basted with a pure vegetable oil recipe, to help it stay moist, juicy and tender, right through the cooking. Super-Right Quality, Young "A", Eviscerated, FRESH 5 toil ibf's aven TURKEYS lbJ 4,f 1 FRESH TURKEY CUTS WHOLE LEGS WHOLE BREASTS WHOLE WINGS 1659,1119,1,49, Maple LeaF, Canada Grade "A", Eviscerated, Frozen, Youne 5 TO 20-IBS & Miracle Baste TURKEYS 1.1) SEMI BONELESS COOKED SMOKED HAms BUTT HALVES SHANK QUARTERS WHOLE HAMS HAM STEAKS lb 780 16 880 lb 78% 6 9 8% Red Brand Super-Right Beef! RIB STEAKS ib$1.16 BRAISING RIBS HI& SHORT RIB ROAST lb 745e SHOULDER Egt rib742e For Broiling BRISKET PLATE $39r Bone In RUMP ROAST ih$1.18 PLAIN OR SALTED PREMIUM CHRISTIES CRACKERS P K, ASSORT. DIGESTIVE, Peek Freon COOKIES 911( LS-Ot ON TIE BAG 1.1B isOx SHORTCAKE, HOME ASSORT. Superb Stuffed Eggplant Delights At Dinner Orange 1 envelope unflavored gelatine 1/2 cup cold water 1/2 cup sugar Yrt 6 teaspoon salt 13/4 cups fresh orange juice . „ . It's not an egg, but nevertheless we call the large purple vegetable an eggplant. The reason—the first eggplants in Eu- rope wer 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 I large (13/4 to 2 pounds) fresh parsley eggplant l 3/1 teaspoons salt 1 clove garlic, cut in half % teaspoon dried leaf 24 cup chopped fresh oregano onion 1/4 teaspoon pepper 1 tablespoon olive or 1/3 cup fine dry bread salad oil crumbs 1 pound ground lean beef 1/3 cup grated Parmesan I/3 cup chopped green cheese pepper 2 tablespoons butter or 3 tablespoons chopped margarine, melted 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 Parfait 2 Jelly Parfait 2 tablespoons fresh lemon juice Vs teas lemo poon n rind 1 cup heavy cream, whipped 1/2 teaspoon vanilla Sprinkle gelatine over cold water in saucepan._ Place over low heat; stir constantly until gelatine dissolves. emove from heat; stir in sugar and salt, Add orange juice, lemon juice and rind. Pour into a 9 x 9 x 24ria pan. Chill until firm. Cut into Squares, Fill parfait glasses with alternating layers of orange jelly and whipped cream Mixed with vanilla. Makes: 6 servings. Everyone knows about chop. ped steak but Chopped Steak 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 Romantino De 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 11 /2 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 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- ned stewed tematoes. 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 a 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. THURSDAY. OCTOBER 5, 1972 Chopped Steak Pizzaiolo unusual taste treat (NO OTHER GRADE SOLO AT ASP WEO) CANADA GRADE "A" TURKEYS AT ASP 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. ..•••••••••••••••••••••••1 1•11 1,V1••°1,10"1"e Canada Grade "A", Eviscerated, Frozen Yeung Turkeys 20-LBS 1b39% UP Checkerboard Brand, Canada Grade "A", 5 to 10,Ibs. TURKEYS READY COOKED TOO lb 84 MAPLE LEAF (FOR DRESSING) SAUSAGE MEAT MAPLE LEAF, SLICED BOLOGNA RED BRAND BEEF RIB STEAKS SUPER-RIGHT BRAND, SLICED SIDE BACON SHORT RIB OR Shoulder Roost bone in lb 74% TOWN CLUB (2-LB VAC PAC $1.15) WIENERS 1-lb Vac Pac 58% SANDWICH BREAD 4/$1.00 JANE PARKER, WHITE, SLICED (ACTION PRICED SPECIAL) (BUY 4 LOAVES -- SAVE 16c) 24-02 LOAVES Serve Quality Jane Parker Baked Goods & Save AN .LANE PARKER SWEET ROLLS. Pkg 8 39fe Jana Parker, Jelly or Pineapple Topped (Save 14t) RED BRAND SUPER RIGHT BEEF SAVE PUMPKIN PIE "18-inch pie 59? Jane Parker, Over 2 /3 Fruits & Huh FRUIT CAKE 11 /2 -16 piece sl t, 89 OPEN POTATO S 45 THURS. FRI UNTIL 9 P.M. 10.1.0 BAG SAT. UNTO. 6 P.M. FROM CAFE COD CRANBERRIES OCEAN SPRAY lb 28? CLOSED MONDAY low I'dce lb 5451 lb 59% lb $1.16 lib Vac Pac 88% LARGE SIZE CAKE Jane Parker MINCE PIE full 8-inch, 24-oz size 590 Jane Parker, Creamy custard•smooth filling ... gently spiced to spark up that true, tempting pumpkin flavour! All in a delicate, crisp-gold trust! STEAKS 15,4 ROASTS PORTERHOUSE $1 0 SIRLOIN OR WING n' I 4,42)0 BONELESS ROASTS ROUND STEAK ROAST 20 RUMP ROAST POINT SIRLOIN ROAST lb * CANADA NO. 1 GRADE, ONTARIO, GROWN, TABLE STOCK