Clinton News-Record, 1973-01-18, Page 10Economy, nutrition and most of all flavor, these three
features make beef heart a perfect dish for your family.
Stuffed with a bread and bacon mixture and cooked with
tender vegetables, it pleases all palates. The home
economists of Agriculture Canada invite you to try their
recipe for stuffed beef heart.
YUKON
GINGER ALE
& ASST.
FLAVOURS 30 OZ.
89c
PLUS DEPOSIT
WHERE ECONOMY ORIGINATES
ALL PRICES SHOWN IN THIS AD GUARANTEED EFFECTIVE THROUGH
SATURDAY, JANUARY 20th, 1973,
A&P POLICY
Always do what is honest and fair for every customer.
RAINCHECK:
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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 corn-
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parable item at the same special price.
A&P offers an unconditional money-back guarantee. No matter
what it is, no matter who makes it, if A&P sells it, A&P
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Mix or Match!
JUNE BRAND
SOFT MARGARINE 1-lb tub
& MATCH — THREE FRUIT MARMALADE, APPLE JELLY,
7 'PE OR RED PLUM JAM WITH PECTIN (ACTION PRICED)
JAMS ST. WILLIAMS 9-fl-oz jar
CH'CPEN NOODLE
LIPTONS SOUP MIX pkg of 2 envelopes
LORETTA
OMATOES
28 OZ
0
'%%1*.%1•1
1.01.-04,1
ROSE - DALE
PEAS
45 is 1
SUPER-RIGHT RED BRAND GRADE "A" BEEF
SHORT RIB ROAST
Bili
NE
dOS
T
LD ER ROAST
BRISKET
BONED 8 ROLLED
PLATE FAILY RESH
BEEF
lb
muRspAy, _JANUARY /8. 1913
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WHAT A GREAT WAY TO START THE YEAR!
L 01( SALE!
THE RECIPE BOX
A
anammonomamosim
"hearty" meal
for your own family
Meat counters usually
display a great variety of cuts
of all types. However, some of
the most nutritious and
economical ones such as heart,
liver, kidney and tongue are of-
ten overlooked. If you haven't
bought any of these lately, why
not put them on your next
shopping list?
When buying heart, you will
be able to select from four
types: beef, pork, lamb or veal.
These are easily identified by
their color but they are best
recognized by their size.
Beef heart varies in color
from a deep reddish brown to a
pale pinkish brown. Like all
hearts, it is triangular in shape
with a border of firm, creamy
fat at the broadest part. The
whole heart weighs between 3
and 4 pounds.
Lamb heart is also dark red-
dish brown but weighs only 3 to
5 ounces.
Veal heart is a light pinkish
gray, it similar in shape and
appearance to beef heart but is
much smaller - 12 to 16 ounces.
Pork heart is a slightly
brighter red color than beef
heart and weighs 7 to 9 ounces.
Hearts should be plump and
well rounded in appearance,
with a smooth, shiny finish.
When selecting organ meats of
any kind, remember that they
are highly perishable and
should be used within a day or
two of purchase.
Heart, a firm textured and
muscular meat, requires long
slow cooking at a low tem-
perature to make it tender. For
best results bake, braise or
pressure-cook a stuffed heart.
Since hearts are all mild-
flavored, they are best served
with a seasoned stuffing or
sauce.
Beef heart may be served
with a fine herb gravy; a
tomato sauce is delicious with
pork heart and a cream sauce
1 broiler chicken, cup up (about
3 pounds)
1 tablespoon honey
1 /3 cup wine vinegar
1 cup Ontario dry white table
wine
1 cup hot water
1 chicken bouillon cube
1 tablespoon sugar
1 teaspoon oregano
1 teaspoon salt
1 /2 teaspoon paprika
1 clove garlic, crushed
2 tablespoons grated onion
2 cans (14 ounces each) prune
plums
1 package (13 ounce) ginger-
bread mix
1 /2 teaspoon salt
1 /8 teaspoon cloves
1 cup raisins
1 /2 cup chopped walnuts
1 /2 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
Drain plums, reserving syrup.
Slice plums. Prepare ginger-
bread mix, reducing liquid
called for on package to 20 cup,
and adding salt and cloves. Stir
in half of sliced plums, raisins,
flavored with savory is a per-
fect accompaniment for veal
hearts. Wrap them in bacon or
salt pork to prevent drying and
to flayor the meat.
For a large family, beef heart
is a good buy because you can
serve .six to eight people with
only one heart. You need two
to three veal hearts, three pork
hearts or six lamb hearts to
give six servings.
The home economists,
Agriculture Canada, Ottawa
have tested a recipe for stuffed
beef heart that is sure to please
your family and give them a
taste for variety meats. ,
STUFFED BEEF HEART
1 beef heart (3 to 4 lbs.)
Salt and pepper to sprinkle
4 slices bacon
1 tablespoon fat from bacon
2 cups soft bread crumbs
1 /2 cup chopped celery
'M cup chopped onion
1 egg slightly beaten
1 /2 teaspoon salt
1 /8 teaspoon pepper
1 /4 teaspoon thyme
1 /4 teaspoon sage
1 cup beef broth
1 bay leaf
6 carrots, cut in 1 inch chunks
6 whole potatoes, quartered
6 whole onions
Wash heart thoroughly, wipe
dry. Trim excess fat. Sprinkle
inside heart with salt and pep-
per. To make stuffing: fry
bacon and then crumble. Com-
bine next nine ingredients to
complete stuffing. Stuff and
truss heart. Place in large pan.
Add beef broth and bay leaf,
cover and bake about 2 1 1 4 hours
at 325° F. Add vegetables, and
continue cooking covered until
vegetables are tender (1 hour).
Drain and measure stock. To
make gravy, mix 1 tablespoon
flour with 1 tablespoon water
for every cup of stock, Return
gravy to heat, boil gently to
thicken, 6 to 8 servings.
1 teaspoon soy sauce
1 teaspoon Worcestershire
sauce
1 /2 cup oil
Place chicken pieces in a
single layer in a greased baking
dish, Combine remaining
ingredients in a jar and shake
well. Pour over chicken pieces,
Bake at 325° for 1 hour, or un-
til chicken pieces are golden
and tender. Baste chicken of-
ten,
Makes 4 servings.
and walnuts. Turn into greased
1 1 /2 quart mold or casserole;
bake at 375° for 1 'hour, Un-
mold on plate.
To prepare plum sauce: Com-
bine sugar and cornstarch;
gradually stir in reserved syrup
from plums. Bring to boil, and
cook, stirring constantly, for 3
to 5 minutes. St.ir in lemon
juice and remaining sliced
plums. Serve over warrfI pud-
ding. Makes 1(1 to 12 servings.
Note: Pudding may be prepared
ahead, and reheated by
steaming. Wrap well in foil,
sealing folds, before steaming.
Honey-wine chicken
is tasty change
Plum sauce good
with winter pudding
HEINZ BEANS 514.fi.nz tins $1.00
13.0 19 OZ. CR. SL. & 7.013—BITS
PINEAPPLE
Bakery Savings!
JANE PARKER, SLICED (BUY 4 — SAVE 13c)
JANE PARKER (TART 'N SWEET
CHERRY PIE
JANE PARKER, MERINGUE
LEMON PIE
JANE PARKER, VANILLA (BUY 3 PKGS SAVE 29c)
MACAROON CUP CAKE 3 pkgs of 6 $1.00
JANE PARKER
CINNAMON ROLLS
JANE PARKER (COFFEE CAKES)
DANISH RASPBERRY
JANE PARKER, FROSTED
BALL DONUTS
IN TOMATO SAUCE — 10c COUPON ON LABEL
SLICED BREAD 4 24-oz loaves 99)i
SWISS STYLE
GAY LEA YOGURT 2 6'oz cartons 29?
POWDERED
A.B.C. DETERGENT 2 2-lb boxes $1.00
:/P -RE BLEND OF 100% BRAZILIAN COFFEE
8 O'CLOCK INSTANT COFFEE 10-oz jar $1,19
DETERGENT ($.OZ BONUS PACK)
(ACTION PRICED)
NAVELAL ORANGES
D°2 79c
PALMOLIVE LIQUID
'N GOOD TO EAT!)
(SAVE 10c) (ACTION PRICED)
full 8-inch, 24-oz size 5
(SAVE 10c) (ACTION PRICED)
full 8-inch, 22-oz size 5 9?
(SAVE 14c)
pkgs of 839?
(SAVE 10c)
pkg of 659?
(SAVE 14c)
pkg of 639?
29c
HEINZ
SOUP
YORK VEGETABLES 6 16T IRir $1.00
SALMON 2. 7'/z oz tins $1 •00 YORK, WHOLE KERNEL CORN TFLoz TINS $1.00
P
savERLINE, PINK
RINCE EDWARD SL.
POTATOES 6/$ 1 00 French Fried Potatoes /$
WIENERS vac pac 68SCHNEIDERS .' BRAND, 3 VARIETIES (BEEF-CHICXEN.PORK)
MEAT PIES
pkg 42 CAESAR'S CHOICE
rquit PEPPERONI 26-oz pie 98%
SHOPSY BRAND,
BEEF EIRISKET ROOAVS R4NG lb A GRADE "A $1.08
CANADA EVISCERATED, FROZEN
ROASTING CHICKENS
lb 58$1
4 TO 6-LBS AVERAGE
SX BRAND, VISKING, BY THE PIECE
BOLOGNA la
SX BRAND, FAMILY PACK, SLICED
SX BRAND, SLICED Pkg 3 5,z, COOKED MEATS
SIDE BACON vac pac 98%
SX BRAND, FROZEN, BEEF PATTIES OR
BEEF STEAKETTES 2-lb box $1.78 MAPLE LEAF
10 OZ.
VEG & TOM. 8 /$ 1 "
VALLEY FARM 2 LB. PKG.
Mix & Match—Cut Green Beans, Wax Beans, Mixed Vegetables, ees a Carrots
BOUQUET (REGULAR SIZE)
CASHMERE SOAP pkg of 9 bars $1.00
16-oz pkg 78?
SX BRAND, 4 Uarionist (H0L-Sw•Oi•Plain•Garlic)
ITALIAN SAUSAGE
SX BRAND, CONTINENTAL STYLE (1-LB ROLL)
SMOKED SAUSAGE
SX BRAND, POLISH OR BRATWURST (I-LB ROLL)
SAUSAGE
ib 8 8,„
•