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Home My WebLink AboutClinton News-Record, 1973-08-23, Page 9PIE RECIPE BOX Make-Ahead Garden Salad Great Party Asset Salads are at their crunchy best when crisp, flavorful cu- cumbers are added. This tapered vegetable, available year 'round, blends beautifully with so many of its garden com- panions. Our molded salad, which combines cucumbers with onion,. celery, green pepper and fresh tomato is a great "go- with- for any fish or meat entree. It makes 8 to 10 generous servings, can he prepared early in the day or even the day before serving, and is a handsome addition to the buffet or dinner table. Buy firm, well-shaped cucumbers with good green color. Keep them in the humid part of your refrigerator and use within a few days. 3 envelopes unflavored gelatine 3u.s cups cold water, divided 6 tablespoons sugar 11/2 teaspoons salt 1 teaspoon minced fresh onion Sprinkle gelatine over 1 cup cold water in saucepan. Place over low heat; stir constantly until gelatine dissolves, about 5 minutes. Add sugar, salt and onion: stir until sugar dissolves. Remove from heat, stir in remaining 21/4 cups cold water and lemon juice. Chill until mixture mounds slightly when dropped from a spoon. Fold in cucumber, celery, green pepper and tomato. Turn into 6-cup mold. Chill several hours or over- night, Before serving, unmold on serving platter. Garnish with cucumber slices. Makes: 8 to 10 servings. Fresh Pear Kuchen 3/4 cup fresh lemon juice 11/2 cups chopped pared, seeded cucumber 1/2 cup chopped celery 1/2 cup chopped green pepper 1 medium fresh tomato, peeled and chopped • Slices of juicy ripe pears topped with spiced, buttery crumbs makes Fresh Pear Kuchen a grand finale to any meal, Serve it slightly warm with whipped cream or with a wedge of pungent cheese such as Roquefort or Bleu. Pears reach their peak of goodness after they are picked, To ripen pears at home, place in a paper or film bag with a damp sponge or wad of cotton to supply humidity. Hold at room temperature until pears Ore fully ripened, If a film bag is used, it should have some holes in it, Take advantage of the good supplies of winter pears in the market now. They're ideal for easy salads, for preserves, pickling or freezing. Only 100 calories in a good size pear 3 inches long by 21/2 inches in diameter, 182 grams, which is welcome news to the diet conscious. 1 cup sifted all-purpose 2 large fresh pears, cut in flour 1/2 -inch slices 2 teaspoons baking powder 1/2 teaspoon ginger 1/2 teaspoon salt 1 teaspoon nutmeg 1 tablespoon plus 1/2 cup 1/2 teaspoon grated fresh sugar, divided lemon rind 3 tablespoons shortening 2 tablespoons butter or 1/2 cup milk margarine Sift together flour, baking powder, salt and 1 tablespoon sugar. Cut in shortening with pastry blender or two knives until mixture resembles oatmeal. Stir in milk. Spread dough in the bottom of a buttered 9-inch pie plate. Arrange sliced pears on top of dough. Combine spices, remaining 1/2 cup sugar and lemon rind and mix with butter or margarine to form coarse crumbs. Sprinkle over pears, Bake in 375°F. oven 30 to 35 minutes or until pears are tender mid a cake tester inserted in center comes out clean. Serve worm, cut into pie shaped wedges, with whipped eream if desired. Makes: 6 servings. Cheese Mashed Potatoes Looking for a good vegetable dish to serve to a crowd? Cheese Mashed Potatoes could be your answer. Our recipe for creamy mashed potatoes seasoned with sharp Cheddar cheese and freshly chopped onion is great for a buffet or family gathering. A perfect dish with any entree, consider serving it with baked ham, beef, poultry, lamb or fish. "Are potatoes fattening?" you may ask. The answer is "No, not in themselves. It's what you add to them that ac- counts for a high calorie count." In fact, potatoes should be included in a reducing diet because they have a lot of vita- mins and minerals. One baked potato (100 grams or 31/2 ounces, edible portion) provides merely 93 Calories. pounds (about '9 medium) potatoes Boiling water 1 tablespoon salt 1 cup hot milk 1/8 teaspoon pepper Pare and quarter potatoes. Place in:saucepan with 1 bull boiling water and salt. Cover and cook until soft, about 15 minutes, Drain. Turn into large mixing bowl and mash well, Add hot milk, pepper and butter and beat until fluffy. Add cheese and onion. Mix well. Serve hot. Makes: 10 servings. 1/4 cup butter or margarine I cup (4 ounces) shredded Cheddar cheese 2 tablespoons finely chopped fresh onion A NEW ASP QUALITY PRODUCT , SUNM' X, ALP Orange Crystals 1/4 oz pkgs pkg of S 3 69 1 YUKON CLUB 1 FLAVOUR IPEUE Eli DEPOSIT' Ginger Ale cz btts Don't Miss Mese! YUSON CLUB Grape, Ginger Ala, Orange. Root Beer, Cola ACTION PRICED' Canned Beverages $2..29 •ot !leis DETERGENT ACTION PRICED! tPreprited $1.491 Surf Powder King Size 5.16 box $1.39 CANADIAN, PROCESS tHEESE, SeltlGL:k, 41rS, Kraft Vices riz CORN, SWEET GREEN, HOT DOGoz 1i17$1.1 1700 Rose Relishes 312 BOUTIQUE Kleenex Napkins 14 1 ct 7:: 39? BOUTIQUE — FACIAL TISSUE ACTION Me FO' Kleenex 3 boxes of 150 'beet, $1.00 CAT FOOD, 8 FLAVOURS Puss 'N Boots 5 n or ims $1.00 BEEF, CHICKEN, LIVER ACTION PRICED: Health° Dog Food 5 26,cz tins $1.00 INSTANT COFFEE Maxwell House ln•oz or $1.99 Action Priced ,' CHOICE OUALITY, WHOLE MA LING MUSHROOMS TI 01 TIN 39? WHERE ECONOMY ORIGINATES ALL PRICES SHOWN IN THIS AD GUARANTEED EFFECTIVE THROUGH SATURDAY, AUGUST 25th, 1973. ActionpricedI Brink's SLICED or HALVES PEACHES 14-oz fins 3/1.00 Action priced! uu4. v#,Nnuk, coociotAn. turtiosecerai MINI PUDDINGS 0 Family Favourites — Great on a Grill. PORK OOPS SHOULDER OR BUTT LB CHICKEN LEGS FROZEN 5 18 BOX $ 3.5 SX BRAND WIENERS IL8 VACPAC 7& LAMB STEAKS NErtiozZolEARN° LB 98i THURSDAY, AUGUST 23, 1973 •••••••••••••,••••••1.0111•••••••••••••••• ri•MI1110“, •••,••• ../....10MR11.41.11101••••••• • ,.....11,1011,,01•••• • .1.0.4.11,•,••••••••••M1 tue eaeco (.014111 e 1S? Sausage— tricks for all occasions Pack the picnic coder with sandwiches made from skinless frankfurters. Grind together 1/2 pound franks, 1/2 a small onion and I stalk celery, Blend in 1 /4 cup sweet pickle juice and a few drops of Tabasco, Here is another crowd pleaser: Mix together 1/2 cup minced skinless frankfurters (they're fully cooked right from the package(, a 3-ounce package cream cheese and 2 tablespoons thawed frozen pineapple juice concentrate. (Add the rest of the concentrate to lemonade for a new punch.). Salami omelette is a vacation specialty. Slowly brown cubes of salami in a skillet, Add well-beaten egg per person. As edges cook, run a spatula around edge so that uncooked portion will run to bottom. Cut in pieshaped pieces to serve. Salamis differ from each other in the combination of meats, Spice level, salting, curing and shape. Most salami is pork and beef. Soft salami, like kosher varieties, is air dried for a short time or not at all after cooking. Hard salami, like Italian Genoa, is seasoned with garlic and perhaps wine. Hard salamis are air dried for longer periods and are more chewy than the soft varieties. No barbecue season will be complete without barbecued bologna. Score a 3 to 4-pound chunk of bologna about: 114- inchdeep, as for ham. Anchor on spit and attach to grill. Baste with a mixture of 1/2 cup red current jelly, 2 tablespoons prepared hot mustard and 1 /4 teaspoon cloves. Cook about 45 minutes until well-glazed and hot. Slice to make 10 to 12 ser- vings. (Use the leftovers for sandwiches.) For safe picnicking and camping, remember to refrigerate all sausage except for dry sausage (salami) which inay-be'liejott Whole in'clbfinifely"-" "In a 01 ft rara (.5nCei tnet c ETV "Irl is opened, however, refrigerating dry sausage is also recommended Peaches good from freezer next winter It's summer now, but think winter for a moment. Wouldn't a bowlful of peaches and cream or perhaps a gorgeous "fresh" peach pie help compensate for slow traffic after a heavy snowfall? Well, if you fill up your freezer now with fresh On- tario peaches, you can make dreams come true next February, suggest food specialists at the Ontario Food Council, Ministry of Agriculture and Food. Peach varieties which freeze best are Redhaven, Envoy, Harmony, Madison, Veteran and Loring. Choose firm fruit with no green color. A creamy yellow "background" color is best, They should . be ripe. Prepare the peaches as for ser- ving and then pack either in syrup or sugar. To make the syrup, dissolve two cups of sugar in three cups of water. Pack the prepared fruit in rigid containers and cover with cold syrup. It is im- portant to leave one-inch head- space to allow for expansion during freezing. To keep the fruit submerged in syrup, place a small piece of crumpled, moisture-resistant paper (foil does the job) between the fruit and the lid. Seal, label and freeze immediately. For the sugar or "dry sugar" paclt, slice the fruit into a shallow bowl. Sprinkle each four cups of prepared fruit with 2 /3 cup of sugar and stir gently for a moment. As soon as the sugar is dissolved, pack, seal and freeze immediately. Ascorbic acid (Vitamin C) is an effective anti-darkening agent which will help preserve that beautiful peach color. For the syrup pack, dissolve 1/4 teaspoon powdered or crystalline ascorbic acid in every four cups of syrup. For the dry sugar pack, dissolve 1 /4 teaspoon powdered or crystalline ascorbic acid in 1 /4 cup cold water. 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