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Home My WebLink AboutClinton News-Record, 1972-11-30, Page 17Absolutely scrumptious DAVID O. FRERE, COOKIES 311 EXTRA LOW PRICES Absolutely No Compromise In Quality ! BORDEN'S EGG NOG 75? A&P •PRICES ARE SET TO SAVE YOU MONEY! 3 2 02. CANS DUNCAN HINES CAKE Iota% MIXESjasi 11', $" roll 87,1 13-INCH x 19-INCH BAGS 870) pkg of 6, 10" x 16" bags 6 9,1 4.°Z jar $1 • 9 pkgs pkg of 5' 31/4-oz 79? KRAFT (QUARTERS) PARKAY MARGARINE 3-16 Pkg 8 8? PANTRY DRINK 48;1:k -11125 Super-Right Red Brand Grade "A" Beef REVEAL (18-INCH WIDTH) ROASTING WRAP RifoASTING BAGS TASTER'S CHOICE SHINE Chicken Quarters FROZEN (10-LB CARTON) Chicken Legs SX BRAND, SLICED Side Bacon SX BRAND, NIAGARA COIL Polish Sausage lb 741i SX BRAND, ASSORTED PKG, SLICED Cooked Meats 16-or pkg 92? SX BRAND, 4 VARIETIES (PLAIN, GARLIC, SWEET, HOT) Italian Sausage 16785/ Sausages PETER PIPER, BY THE PIECE, ANY WEIGHT CUT Bologna SWIFT PREMIUM Salami DUTCH LUNCH 16 62? 163,501 11 79? CHRISTIE PREMIUM CRACKERS FRITO LAY (PREPRICED 69c) Potato Chips KRAFT Macaroni & Cheese Dinner SHORT RIB ROAST BONE IN, POT ROAST SHOULDE1t„..10,„ ,sr ..111011•11MIL .11111111011•141111.11•611PM CAL IF RIME ORNIA RIB STEA S TEA KSKS 1.16 1-LB BOX SLICED SX Bologna 16-oz pkg 595i BURNS BRAND (2-1.11 VAC PAC $2.15) Wieners 1-lb vac pac 5 8 MARY MILES, SLICED Mock Chicken 16-oz vac pac MARY MILES, SLICED Macaroni & Cheese Loaf 16-or vac pac 68# SCHNEIDERS BRAND, PORK SAUSAGE Mini Sizzlers lb 78? SHOPSY BRAND, IDEAL FOR OVEN ROASTING, FLAT Brisket Corned Beef lb 98? BURNS BRAND, STORE PACKED, BEEF & PORK FROZEN, NEW ZEALAND SPRING LAMB, Lamb Chops FRESH (LEG OR BREAST QUARTERS) BONE IN Brisket Plate SHOULDER OR BUTT Pork Steaks SHOULDER lb 3 g fe 16 84Ft lb 6851 64iii lb 58ce 1.16 vac pac 94si 11-OZ PKG A SUPERB BLEND OF 100% BRAZILIAN COFFEE GROUND TO ORDER 1-LB BAG 8 O'clock Coffee 7c SAFE DRIVING WEEK December 1st to 7th Canada Safety Council WHERE ECONOMY ORIGINATES ALL PRICES SHOWN IN THIS AD GUARANTEED EFFECTIVE THROUGH SATURDAY, DECEMBER 2nd, 1972. lealm.••••••••••••m.., A&P POLICY Always do what is honest and fair for every customer. RAINCHECK: If an advertised special is ever sold out ask the Manager for a Raincheck. It entitles you to the same item at the same special price the following week. Or if you wish we'll give you a comparable item at the same special price. GUARANTEE A&P offers an unconditional moneyback guarantee. No matter what it is, ro matter who makes it, if A&P sells it, A&P guarantees it. ~VI Plus Bottle Deposit 26-FL-OZ BOTTLES 4 Action priced! COCA-COLA SLICED JANE PARKER BREAD (ACTION PRICED) 24-0 100% WHOLE WHEAT 60% WHOLE WHEAT LOAVES CRACKED WHEAT 4 i 99 Outstanding Bakery Values! citiEM JIMS 10-or pkg 4556 MONARCH FLOUR 74.11 , BAG 8 F JANE PARKER Mince Pie JANE PARKER, JELLY TOPPED Sweet Rolls JANE PARKER Chelsea Buns full 8-inch pie 5 91 full 8,incti, 24-oz pie 59,1 (SAVE 14c) pkg of 8 39 fE (SAVE 10c) 16-oz pkg 5 551 JANE PARKER, CREAMY CUSTARD-SMOOTH Pumpkin Pie (Ho verily Dessert at Down to Earth , Prices) JANE PARKER ANGEL CAKE JANE PARKER, PLAIN, SUGAR, CINNAMON (BUY 3 PKGS—SAVE Bc) Cake Donuts 3 Pkgs 0(12 $1.00 JANE PARKER BROWN 'N SERVE ROLLS Plain Dr Wheat TWIN ROLLS pkg of 12)3/ Plain, Poppy Seed, Sesame Seed $1 00 FRENCH ROLLS pkg 0110 (BUY 3 PIM — SAVE 17c) WE HAVE SOMETHING GOOD IN STORE FOR EVERYONE ON YOUR GIFT LIST: A&P GIFT CERTIFICATES FRIENDS SCHOOL TEACHER POSTMAN MILKMAN ' NEWSBOY HANDYMAN Available in denominations of $1, $5, and $10. Canada. Redeemable in at any A&P WEO Food Store C (SAVE IN) LARGE. SIZE' CAKE If a family birthday is fast ap- proaching or any special oc- cmion when a superb cake is the perfect dessert choice, try Heavenly Spicy Torte, or Brown Sugar Chocolate Cake. Enhanced with marvellous new frostings, these cakes are truly without equal! BROWN SUGAR CHOCOLATE CAKE 21 /2 cups 'sifted cake flour 1 teaspoon baking soda 1 cup butter 21 (4 cups (1 pound) firmly packed light brown sugar 1 teaspoon vanilla 3 eggs, slightly beaten 2 squares unsweetened chocolate, melted and cooled 1 cup milk Sift flour with soda. Cream butter. Gradually add sugar; cream until light and fluffy — about 10 minutes on an electric mixer or longer by hand. Add vanilla and beat well, Add eggs, beating well, Stir in chocolate. Alternately add flour mixture and milk, beating after each ad- dition until smooth. Pour batter into three 8-inch layer pans which have been lined on bottoms with paper. Bake at 350°F. for 30 to 35 minutes, or until cake tester in- serted into center comes out clean. Cool cakes in pans 10 minutes. Then remove from pans and finish cooling on racks. Frost and fill with Super- Luscious Chocolate Frosting. Alternate Baking Pans: This cake may also be baked in two 9-inch square pans for 35 minutes, or in a 10-inch tube pan for 65 to 70 minutes, or in two 9-inch layer pans about 35 minutes. SUPER-LUSCIOUS CHOCOLATE FROSTING 4 squares unsweetened chocolate 1 /2 cup butter 41 /2 cups sifted icing sugar 1/3 cup milk 2 egg whites 1 teaspoon vanilla Melt chocolate and butter together. Add sugar, milk, egg whites and vanilla. Mix' well. Place bowl in ice and water and beat at low speed of electric mixer until. of right consistency to spread." Makes 31 /2 cups frosting, or enough to cover tops and' sides of two 9-inch layers (generously), or enough to frost between layers and over tops and sides of an 8-inch torte. HEAVENLY SPICY TORTE 21/2 cups sifted cake flour 2teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/8 teaspoon ginger 1 cup vegetable shortening 11 /2. cups sugar 3 egg yolks 1 teaspoon vanilla 1 cup plus 2 tablespoons milk 1 cup crushed bran flakes 3 egg whites Birthday candles (optional) To use butter or margarine, decrease milk to 1 cup. Sift flour with baking powder, salt, cinnamon, and ginger. Cream shortening. Gradually add sugar; cream until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Blend in vanilla. Then alternately add flour mix- ture and milk, a small amount at a time, beating after each ad- dition until smooth, Fold in crushed bran oat flakes. Beat egg whites until stiff peaks will form; then carefully fold into batter. Pour into two 9-inch layer pans which have been greased and floured. Bake at 350°F, for 35 to 40 minutes, or until cake tester inserted into center comes out clean. Cool in pans 10 minutes; then remove from pans and finish cooling on racks. Split each cake layer to make 4 thin layers. Fill and frost. Decorate with birthday candles. SPICY SEA FOAM FROSTING 2 egg whites 11 /2 cups firmly packed brown sugar 1/4 teaspoon cinnamon Dash of ginger Dash of salt 1/3 cup water 1 teaspoon vanilla Combine egg whites, sugar, cinnamon, ginger, salt, and water in top 'of double boiler. Beat with electric mixer or rotary beater until thoroughly mixed — about 1 minute. Place over boiling water and beat con- stantly at high speed of electric mixer or with rotary beater until frosting stands in stiff peaks — about 7 minutes. (Stir frosting up from bottom and sides of pan occasionally with rubber scraper, spatula, or spoon.) Remove from boiling water. For a smooth and satiny frosting, pour at once into a large bowl for final beating. Add vanilla and beat until thick enough to spread — about 1 minute. Makes about 51 /2 cups frosting. Lamb A great. change With autumn, comes the time for changing scenery, falling leaves, frosty nights and fresh ' Canadian lamb. From Septem- ber to December, Canadian , lamb is most plentiful and reasonably priced. The words "Spring Lamb" refer to meat from any lamb 3 to 5 months of age, but lamb can be meat from animals up to 14 months; mutton is meat from animals over 14 months of age. The color of the lean meat in lamb varies from light to dark 'pinkand in mutton from light to dark red. Lamb carcasses that have been inspected by federa l gover- nment veterinarians, carry a round, purple inspection stamp words bearing the "Canada Ap- proved" or "Canada".Lamb is not generally sold to consumers by grade except in the province of Saskatchewan, where it is ni staped with the grades Canada Choice, Canada Good, Canada Commercial or Canada Utility. Roast leg of lamb is one of the most popular meals with% Canadian lamb. However, the home economists, Agriculture Canada, Ottawa suggest saving some leftover roast lamb to use in this delicious Barbadian Curry. It is both easy to prepare anddelicious to serve. BARBADIAN LAMB CURRY 1 cup sliced onion 1 cup sliced celery 3/4 cup chopped green pepper 1/4 cup butter 3 eups diced cooked Iamb Dash chili pepper 1 teaspoon salt 1 teaspoon curry powder 2 teaspoons sugar 1 28-ounce can tomatoes Saute onion, celery and green pepper in butter until onion is transparent, Add remaining ingredients. Simmer uncovered about 45 minutes. Serve with hot rice. May be served with chutneyand chopped nuts, 6 Servings,