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Home My WebLink AboutClinton News-Record, 1973-08-16, Page 5— TIE RECIPE BOX Tasty and nutritious Reach for a peach "Peach Cream Parfait" — fresh, sweetened peaches, layered with creamy custard and vanilla wafer crumbs — Is a lovely way to show off peaches at their best. Food Ad- visory Services, Agriculture Canada, remind you to take advantage of peaches while they are in season. • oestor. tom 96-fi,oz plastid iuo 591`e ACTION PRICED! 4 1941-oz fins 89itt LIQUID, SUPER Dutch Bleach Action priced! PirNCE EDWARD, CHOICE Whole Beets WITH 'TOMATO SAUCE Ana Low Niectil Alusoharti Fie Cornriontioa is/ Qiushig! OPEN SUNDAYS DURING JULY & AUGUST 10 A.M. TO 6 P.M. GRAPE, FRUIT JUICY RED, VERY BERRY, CHERRY ROYAL ACTION PRICED! HAWAIIAN PUNCH 3 4"°z$1.00 WHITE, PINK, YELLOW SCOTTIES FACIAL TISSUE 3 WHERE ECONOMY ORIGINATES ALL PRICES SHOWN IN THIS AD GUARANTEED EFFECTIVE THROUGH SATURDAY, AUGUST 18th, 1973. 11, Actionforiced! "C" Plus Orange or Wink 06 ift CANADA DRY $AL. I Y BOLD POWDER s ing 9 DETERGENT •Niff ORANGE CRYSTALS A&P SUNMIX New ASP Quality Product case of 24.1041-oz zip top tins pkg of 5.31/4 -oz pkgs 6951 , t•V Just Can't Beat A41110 WEO Meat! 6,oz vac pat BEEF A PORK lb 98 f/ I 14 18 • 98 51 frozen Chicken & Fish RIGHUNER, FROZEN Ocean Perch Fillets 14.0z pkg 931i HEINZ, FROZEN, SOUTHERN (T•LB Pito $3439) Fried Chicken 146 pkg $1.79 SHOPSY BRANS, COLE SLAW OR FRESH PORK ROASTS 24 or carton 74,1 SHANKLESS LEAN BUTT SHOULDER ROAST Check These Values! VIVA, Piisik, WM% YELLOW, SCOTT BATHROOM TISSUE 3 rtiosi si .00 ACTION PRICED! 200 boxessheeotfs $11 00 • Conada Grade "A", Eviscerated, F,azrn, VAcuOm Packed Roasting Chickens 5-163.up lb 683i SWEET PICKLED, VACUUM PACKED Cottage Rolls lb $1.0 8 SHOULDER OR BUTT Pork Chops FROZEN Chicken Legs SX BRAND Wieners lb $1.18 GREAT ON A ORM) 5•1b box $3,59 GREAT ON A GRILL! 1.01 vac pac 18? Potato Salad MAPLE LEAF, SLICED Cooked Ham BURNS -BRAND, STORE PACK, Sausages ScHNEMEss BRAND, FROZEN Hamburg Patties SCHNEIDERS BRAND, FROZEN Beef Steakettes lb 881 2-115 pkg $1.9 8 1-16 pkg 98$i )..• • P•rke. °caner' oc Chocolat. 5...y 1 IAA., S.... 7 1 . CHIFFON CAKE 2,',- (4 -139ii CANADA No. 1 GRADE ITALIAN VARIETY, SWEET EATING PRUNE num LBS 49, AP SRAM), HEAVY,Dtitt 1PtepHtecl) ACTION PRICED! Garbage Bags pkg or '25 99F€ MIX A MATCH It VARIETIES ACTION PRIM! Peek Frean Cookies 36-6z pkgs $1.00 Heinz Beans 4841-oz tin 59,Ft Actionpricedl DETERGENT IPREPRICED 49t) SUNLIGHT LIQUID 24-fl-ot plastic hti Since this time last year you've been looking forward to biting into a fresh, succulent peach or tasting lovely sweet peach slices over smooth ice cream. Well, you can stop dreaming and start enjoying! Fresh Canadian peaches are here. When buying peaches, choose firm, ripe, clear skinned ones. You can judge ripeness by the "ground color", that is a creamy yellow color behind the blush and at the stem end. A rosy blush depends on the variety and while it adds to the attractiveness of a peach, it is no indication of flavor or Maturity. Avoid green colored peaches. They are immature and take a long time to ripen. At home sort peaches with care as they bruise easily. Store underripe ones at room tem- perature uncovered and away from direct sunlight. Ripe Taitches should be refrigerated and used within 3 to 5 days, To prevent peeled peaches from turning brown, sprinkle the surface with lemon juice or orange juice. If they are to be sliced to top ice cream or short- cake they should be sprinkled lightly with sugar to start the juices running. Peaches and cream are always a favorite. But when the occasion calls for something a little bit special this simple dish is easily transformed into an elegant dessert, Food Ad- visory Services Agriculture Canada recommend "Peach Cream Parfait" as a delicious way to dress up peaches. PEACH CREAM PARFAIT 1 /4 cup butter 1 /2 cup sugar Hot sumMer days and water- melon are natural go-togethers. Nothing can surpass the refreshing flavor or juicy sweet- ness of the wonderful water- melon, whether it is eaten as is out of hand, or enjoyed in a fresh fruit salad, with a dip, or as melon balls floating in a punch. For the ecology minded, even the rind can be used! Food Advisory Services, Agriculture Canada, suggest "Watermelon Rind Pickles". Economical and easy to prepare, they provide a Tiny new potatoes available only in the late summer, are one of the most satisfying forms of the potato. When freshly dug, quickly boiled and generously buttered they are in indeed ittestible, Check the bag to know whether you are buying new potatoes. Until mid-September, the term "new" will appear on the bag as well as the grade name Canada No. 1. Because they contain mere moisture and less 'starch than the more mature Mies, new potatoes do not Store Well and should be purchased in Small quantities and used up quickly. Of course the sooner these little "spuds' are eaten the better the flavor. To get the Most food value scrub new potatoes, but leave their skins on. Safety Tip 13arbecuers - hold it - before you throw gasoline or lighter fluid on that slow-starting grill, think about the flames that ean' flare up in your face. A second of carelessness cab cause lifetime of eye damage cautions The Canadian National In- stitute for the Blind, Be careful of hot fat and sparks. They can burn your eyes, too, bott't give accident* a chance to happen, 1 egg 1 cup whipping cream, whipped 2 cups sliced peaches (about 1 pound) 1 tablespoon lemon juice 2 tablespoon lemon juice 2 tablespoons sugar 2 tablespoons chopped preserve ginger 1 cup vanilla wafer crumbs Cream butter and 1 /2 cup delicious addition tona'Alt4liiih ''i• 1•‘/.1 1 WOW."' WATERMELON RIND PICKLE 1 watermelon (about 8 pounds) 3 cups boiling water 2 tablespoons pickling salt 5 sticks cinnamon 1 tablespoon whole cloves 2 cups cider vinegar 2 cups water 4 cups sugar Cut rind from watermelon and remove green outer rind. Cut rind in 1-inch squares, Use For those who prefer to dress new potatoes up a bit, Food AdVisory Services, Agriculture Canada, offers a novel idea, NEW POTATO CASSEROLE 12 small new potatoes (about 2 pounds) 1/1 cup chopped onion 1/4 cup chopped cherry 2 tablespoons butter 1 10-ounce can condensed cream of chicken soup Summertime means outdoor cooking and picnics. But for fun in the sun, safety first for food is a must! Bacteria flourish in hot weather and food poisoning is -a most unwelcome guest on any outing. Food Advisory Ser- vices, Agriculture Canada have a few simple suggestions for you to follow in order to keep food wholesome in hot weather. Keep all perishable foods, such as, hard-cooked eggs, dairy products, salad dressings, meat, fish and poultry at a tem- petature below 40°F or above 140*F. Bacteria thrive between these temperatures. This rule applies particularly to vacuum packaged meat and ready to eat barbecued meats and poultry. Freeze 'sandwiches and meat patties before placing them in sugar. Beat in egg. Cook over hot water until mixture is thickened (about 10 minutes). Chill. Fold in whipped cream. Sprinkle peaches with lemon juice and 2 tablespoons sugar. Add sugar, Arrange layers of cream mixture, peaches and crumbs in parfait glasses. Top each with a peach slice. 6 ser- vings. r'8186`peCoitibine '3 clips' boiling l`Wilta 'and salt and pour Oyer rind, Allow to stand overnight. Drain and rinse with cold water. Cover with boiling water and cook until just tender (about 30 minutes). Tie spices in cheese cloth bag and add to vinegar, 2 cups water and sugar, Bring to a boil and boil 5 minutes. Add rind and cook un- til clear (45 to 50 minutes). Remove spice bag and pack rind in clean jars. Bring syrup to a boil and pour over rind. Seal, Makes about 6 cups. 1f4 cup water 1 tablespoon chopped fresh par- sley Scrub potatoes and place in greased 6,cup baking dish. Saute onion and celery in Melted butter until Iran.- sparent. Blend in soup and water. 'Four over potatoes. Cover and bake at 850°F„ until potatoes are tender (about 11 /2 hours). Sprinkle with parsley. 6 servings. an insulated bag or packing in ice. They will thaw slowly and will be ready in time for the picnic. Picnic salads containing protein foods should be treated with care. Keep the greens and vegetables in separate plastic containers, 'the cheese, meat .or eggs in an insulated container and add add the salad dressing just before serving. Fre-chill or pre-heat the ther- mos before filling with a beverage. Carry picnic bags inside the car, not it the trunk on hot days. Ono you are at the pictii site, keep food iti a shady spot. Do not remove food from the insulated 'container until ready to use. Wonderful watermelon makes good pickles !Tr pi .4ora •• 1 Tiny new potatoes make casserole magic for dinner tables Be safe , not sorry Foods outdoors must be tool