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Home My WebLink AboutClinton News-Record, 1973-06-21, Page 15THE RECIPE Pt isampriumimmuminis Lovely scoops of Ice cream, alone or topped with anything from fruit to nuts, are a delight to both the eye and the taste buds. Food Advisory Services, Agriculture Canada have two new sauces to enhance the delicate flavor of toe cream. The "Rum and Raisin Sauce" and "Fruit Sauce are quite a surprising and pleasant edditlon to everyone's "all-time favorite" dessert. Ice cream goodies 'ill *DOLL TakeAdva Monl-Sautni Voium! West St. Goderich WHERE ECONOMY ORIGINATES Orange Juice TUCK BRAND Garbage Bags LEAVER PIECES & STEMS Mushrooms 6 FLAVOURS Hi-C Food Drinks PEEK FREAN, 4 VARIETIES Cookies 3? FLO . T 1LS PK';SOF10 I1 rL UL FINS 48 FL 07 TINS 7' . CT.Z. PKGS HANSON, RECONSTITUTED, PURE UNSWEETENED Great on a Grill! Super Right Red Brand Grade "A" BEEF STEAKS FIRST 4 RIBS ONLY Prime Rib Steaks Blade Steaks Cross Rib Steaks California Steaks NEW ZEALAND, IMPORTED Lamb Steaks lb $1.32 lb 98Y' lb $1.28 is $1.38 (LOIN LB $1.2& RIB lb $1.18 SHOPSY OR COORSH BRAND, COIF SLAW OR Potato Salad c.r 68P" BURNS BRAND, BY THE PIECE (CENTRE CUTS 1F1 138c) Side Bacon End cots lb 787-/ BURNS, PETER PIPER BRAND, BY tilt PIECE Bologna lb 48sz BURNS BRAND, STORE PACK, BEEF 8, PORK Sausages lb 710 SK BRAND, FROZEN Hamburg Patties 2 1b box $1,98 Bakery Values! I/ r 1 PORN' R C1Rf NC,1 OR CHOCOLATE RELY 9 CAKES SAVE 17c1 Chiffon Cake PANE PARKE R BeAuty with the Crumb, on lop') Save 10( Apple Pie r Ir.. 59? JANE (SAVE 6r , Peach Pie NI PARKER Date Crunch 2 '2 IAC PRir ID) 1111, , 89," In NI Pf,PHIP FO fit 1 f'011% PI N OR TOASIFI'll BUY 1 SAVE tAc Raisin Bread 3 ,., 89? !ANC t'Aghr (SAVE tpc Glazed Donuts .j 39 9, “VIKIP ,AC NON PRICED Italian Bread 3 $1.00 0.991.94410.9441 44TIRTII•IBP10•14•91 Action priced! Choice Quality TOMATOES 19-fl-oz tins White Swan, Pink, Yellow Green FACIAL TISSUE Boxes of 180.1-ply sheets BLUE, GREEN, WHITE, PINK, YELLOW Scottissue pkg of 4 rolls 21$1.00 WAX PAPER, REFILL Cut-Rite 100-ft roll 3151.00 Black Cherry, Lemon, Lime, Orange, Black Raspberry, Raspberry, Strawberry Shirriff Jelly Powders 3-oz pkg 10/$1 .00 LOWNEY Marshmallows 11-oz pkg 4/$1.00 WHITE, YELLOW, ORANGE, GREEN A&P Paper Towels pkg of 2 roils 21$1.00 one pint carton 41$1.00 28-fl-oz tin 31$1.00 16-oz tin 3/51.00 24-11-oj zar 3/$1.00 (ACTION PRICED) 40-oz carton 4/51.00 MARVEL BRAND, ASSORTED FLAVOURS Ice Cream ANN PAGE, IN TOMATO SAUCE Beans ASP BRAND Saltines AYLMER, PLAIN OR GARLIC Dill Pickles COFFEE QUEEN, FROZEN Coffee Creamer # EL PRICES SHOWN IN THIS AD GUARANTEED EFFECTIVE THROUGH SATURDAY, JUNE 23rd, 1973. 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: ASP offers an unconditional money-back guarantee. No matter what it is, no matter who makes it, if ASP sells it, ASP guarantees it. Pepsi-Cola ROBIN HOOD, 6 VARIETIES, CELEBr'I\ TION Cake Mixes CHOICE QUALITY, CREAM sr Alymer Corn TOPS BRAND, BEEF, CHICKEN , LIVER Dog Food 26 FL-0Z BOTTLES 9-0 L PuL)u-i }-AK 14-FL OZ TIN 25 1/2 .0Z TIN PREPARED French's Mustard REGULAR, BACON AND CHEESE, SMOKE HOUSE BACON Kam Luncheon Meat 12-oz tin 59 5i Close-Up Toothpaste 2 50 nil tubes 89? Pepsodent Toothbrush Adult size 3 SOUTH AFRICAN OUTSPAN, SEEDLESS NAVEL ORANGES DOZEN 59i/ ,ky\ts.is 44-140A-404A/ PORK LOIN ROASTS Action priced! Rib Portion lb 7 Bone Cut (Count Them) Tenderloin Portion 3 to 31/2 -lbs Cut PORK LOIN QUARTERS CUT INTO PORK CHOPS NO CENTRE., SLICES REMOVED lb 9 9 TO 11 CHOPS IN A PKG (24.0Z JAR 36e) 16-oz jar 28%1 RED OR GREEN (Toothpaste and Mouthwasah in One) (PREPRICED 99c) ASSORTED COLOURS (PREPR10ED 49c) 85/ CENTRE CUT Pork Loin Chops RIB LOIN Pork Chops COUNTRY STYLE Spare Ribs *4*S4 lb $1.28 Great on a Grill! SX BRAND WIENERS lb 98541 VAC PAC t lb 985,/ $1.28 1.16 VAC PAC I 4411 BOX 6851 $2.69 Your Choice FOR Actionpriced! Martins, Pure-Reconstituted APPLE JUICE 48-0-oz tins Red Tomato Chow Chow or • Sweet Green Relish AYLIVII5Efp, RELISH PANTRY SHELF, SWEETENED OR ( "IY)t";-1.ENED, RECONSTITUTED Orange Juice 1911.,: TINS PLUS BTL DEPOSIT Mix or Match ! P;,I,MA'T. PON( r', Dinner PANTRY 'WIT ',MALI Whole Carrots TI HAND 1 Al.-Y OUAlllY Apple Sauce !Pro VHF() Pineapple NPIC.HIS I ANY v Tomato Juice 6100 CLINTON HEWS.RISCORD, THURSDAY, -TUNE 21, 1973-4 Not so long ago many a sum- er Sunday afternoon was nt making ice cream in a oden freezer. Turning the ezer crank was hard work d tiring, but the reward was h and satisfying. Today with mercial ice cream available a wide variety of shapes, es and flavors, we are indeed tunate, Ice cream is made from milk ids, sugar and flavorings. Is mixture is pasteurized, mogenized, frozen and whip- . A stabilizer may also be ded to improve the body of ice cream, to make it ooth by keeping the crystals all and to give it more istance to melting. Accor- g to the Food and Drug gulations ice cream must tain at least 10 percent milk and 36 percent milk solids. milk is also available and it st contain a minimum of 3 cent milk fat and 33 percent lk so I o eaoy'it' at its belt,—ice — am should be stored at 0°F lower and should be kept tly wrapped. A small piece foil, wax paper or tran- rent wrap pressed against surface will prevent a my layer from forming on of the ice cream after some been taken from the con- ner. or optimum quality ice am stored in the freezer at should be used within six ks of purchase. Prom the informality of a Le to an impressive parfait, cream is a pleasure that we 7er outgrow. Its smooth, amy texture and delicate vor make it one of the "all- ith glorious summer days ad, thoughts turn to butter- flowers, swimming, plc- and of course outdoor bar- es. It is hardly necessary to ise the merits of barbecuing, anyone who has tried it ws of the marvellous food, and friendship which go so with such an occasion. ood food is always the star ny barbecue and this year is eat time to try something . Steaks, chops, chicken and ey parts and naturally burgers have always been tar candidates for the grill. ever, other ground meats ld have a place in outdoor ery. ce you have tasted gers' made of ground ey or pork they are certain come a popular item on summer menu. Accorn. ed by potatoes and corn. e cob cooked on the grill, patties can turn a simple cue into an unexpected rience. r your barbecuing pleasure summer, Food Advisory ices, Agriculture Canada, fide recipes for "Turkey gets", "Pork Burgers" and d old "Beef Burgers", geations for especially good iishes are also included. BARBECUED PORK BURGERS I. pounds, lean minced pork cup finely chopped onion blespoons parsley teaspoon thyme aspoon salt teaspoon pepper p soft bread crumbs ::up Milk fik first 6 ingredients. Soak id crumbs in milk 5 ttes. Combine egg and add' to meat mixture, blending well. Shape in 8 patties 1/2 inch thick. Place on a greased grill 3 inches from coals and barbecue to well done (about 5 minutes each side). Serve on hamburger buns with barbecue sauce or spicy applesauce. TURKEY BURGERS 3 cups finely ground, cooked turkey 1 cup soft bread crumbs 1 teaspoon salt Dash pepper 1 teaspoon paprika 1 teaspoon monosodiuM glutamate 1 teaspoon poultry seasoning 4 eggs 1/4 cup tomato juice 2 tablespoons fat Combine first 10 ingredients and shape in 8 patties 1/2 inch thick. Place on greased grill 3 inches from coals. Cook 2 to 3 minutes each side. Serve on hamburger buns with cranberry sauce. 8 servings. BEEFBURGERS 1 1/2 pounds minced beef 2 beaten eggs 1/2 cup chopped onion 2 tablespoons milk 2 teaspoons Worcestershire sauce 3/4 teaspoon salt 1/4 teaspoon pepper Oil Mix beef with eggs, onion, milk and seasonings. Shape in 6 large patties and brush each patty with oil, Mae on greased grill 5 inches from coals. Cook 4 to 5 minutes each side for medium and 7 to 8 minutes for well-done. Serve on hamburger buns with horseradish, sliced tomatoes and thinly sliced pickles, 6 servings. time favorites" in Canadian homes. The home economists, Agriculture Canada suggest two sauces to serve with ice cream. The "Rum and Raisin Sauce" and "Fruit Sauce" are a pleasant change from the traditional and provide the per- fect companion for ice cream, RUM AND RAISIN SAUCE 1/2 cup seedless raisins 1/2 cup rum 1/2 cup sugar 1/4 cup water 114 teaspoon cinnamon 1/2 teaspoon grated orange rind 112 teaspoon grated lemon rind 1/4 cup chopped nuts Soak raisins in rum until plump, (about 2 hours). Com- bine with remaining ingredients except nuts and cook 2 minutes. Add nuts; serve warm over ice cream. Makes about 1 cup. ...,,..FRurr SAUCE • r,es • 2 teaspoons finely grated orange rind 1 teaspoon cornstarch 1/3 cup sugar 1/4 teaspoon ginger 1/2 cup orange juice 2 tablespoons butter 1 teaspoon lemon juice 1 14-ounce can peach halves, drained 1 14-ounce can pear halves, drained Vanilla ice cream Combine orange rind, corn- starch, sugar and ginger. Blend in orange juice. Stir and cook until thick and clear. Stir in butter and lemon juice. Add fruit. Cover and cool. Serve over vanilla ice cream. Makes about 3 cups. 6 servings. Burgers for the grill