Clinton News-Record, 1974-12-12, Page 24FreshR Ground Pork
MAPLE
Sausage Meat BUR NS
dNiS
STORE
Sausages
SCHNEIDERS BRAND, SLICED, 7 VARIETIES
lb 98?
1-Ila roll 59ji
lb 78?
Wieners (PRIDE OF CANADA). 1-lb Vac Pac 78
Cooked Meats
ESSEX BRAND, NIAGARA COIL
Polish Sausage
SHOPSY BRAND — COLE SLAW OR
Potato Salad
6-oz Vac Pac 42$/f
lb 78?
24-oz carton 7211
FRESH — 15 PIECES
. 3 LEG Box,,,. ,QUAIRTERS
BOX" 3 'BREAST
• QUARTERS
3 NECKS
3 WINGS
3 GIBLET PKGS
lb CHICKEN
ALL um WEO STORES HAVE AN EXCELLENT SELECTION
OF FRESH TURKEYS. FANCY HAMS. DUCKS AND GEESE '
ATTRACTIVELY PRICED!
20--CBS
BLADE $
SHORT RIB ID 8
EXCELLENT FOR BRAISING
BLADE STEAKS 16 $1.18
FiROUND CHUCK lb 9 8?
GOLDEN SKILLET, FROZEN
Chicken Cutlets lb 8856
GOLDEN SKILLET, FROZEN, COOKED
Chicken Legs & Breasts 141.28
FROZEN, Veal Parmagian, Salisbury Steak & Gravy, Turkey Roll & Gravy
Freezer Queen Entrees 2-16 pkg $1.79
CARIBBEAN QUEEN
Frozen Shrimp 2f/2.-lb pkg $2.99
ALPINE
Frozen Beef Burgers 2-lb pkg $1.48
OCEAN PRIDE, FROZEN
Whiting Fillets 1-16 pkg
OVEN ROASTING
Shopsy Beef Brisket
16a58
TOWN CLUB
Sliced Side Bacon 1-lb Vac Pac $1.29
1CICIRICICIAIRICIC1CtRICVCICICICIVC1C1IRIIINUCKi61KICICICICICLRIRtel
w PRODUCE -FEATURES! sg, V CANADA NO. 1 GRADE, FLORIDA, FIRM RIPE
V
tg 3 TOMATOES .
V 2-LB
TRAY
V
RAY
V
V
V
3 NOW AVAILABLE SWEET SEEDLESS JAPANESE
If MANDARIN ORANGES to ti ' CANADA NO. 1 GRADE, SMALL ONTARIO RED
1
Delicious Apples 3-lb cello bag 690
leTEXAS WASHED, READY TO CUT
Spinach • If
3 10.oz cello pkgs $1.00 U
N If A VARIETY OF COLOURS FOR YOUR CHOICE 6.INCH POT N
Potted Chrysanthemums $3.191
voctommocKtocovacmcmcvmmommovetvo,
aq
tr;
Action Priced!
KRAFT PHILADELPHIA
CREAM CHEESE
Action Priced!
E. D. SMITH
GARDEN COCKTAIL
SAVE
28-FL-OZ
BOTTLE
8-0Z
PKG
JANE PARKER (BUY 2 l'KGS SAVE 19c) JANE PARKER (SAVE ac)
Snowflake Rolls 2 pkgs of 12 79 Lemon Roll
14-oz cake 690
JANE PARKER (SAVE 16c) JANE PARKER
Chocolate Brownies 15-oz foil fray 83? Babka Coffee Cake
JANE PARKER JANE PARKER
Sliced Cheese Bread
12,oz (oaf 43? Sweet Rolls PINEAPPLE TOPPED pkg of 8690
(SAVE 16c) JANE PARKER (SAVE 14c)
wA*.A-A=v,-Ato,:w-Atko
(SAVE 8c)
16-oz cake 890
(SAVE 10c)
JANE PARKER
Jelly Roll 9"Dz cake 593i Angel Cake large size Cake 75?
Here's Reanlalue!
JANE PARKER
FRUIT CAKE
2/3 FRUITS AND NUTS
11/2-LB PIECE 3-LB RING
49 $ 79
5-LB RING $6.99
Action Priced!
ESSEX BRAND
CANNED HAM
10-01
JAR
I
SAVE
50c
Actionpriced!
CON l'ANS RICH BRAZILIAN COFFEES .
EIGHT O'CLOCK
INSTANT COFFEE
PAGE .8A--...CIINTON NEWS RECORP, THURSDAY,. DECEMBER 12, 1974
on't_negket-the..root vegetable
root family. They are a winter
vegetable and their flavor is
`not fully developed until they
have been exposed to tem-
peratures near freezing. At
least two weeks of exposure to
thecold is necessary to develop
the 'sweet nutty flavor. When
purchasing parsnips, choose
Canada No. 1 .satootb firm,
well•shaped creamy, roots of
small to medium size. Soft,
flabby or shrivelled, roots are
generally pitby or fibrons. Soft.
ness is sometimes An indication
of decay., Woody copes . are
likely to be found in large
coarse roots. Mis-shapen par-
snips are objectionable eblefly
because of wiCS, t'p in
preparation, Parsnips are an
excellent source of' vitamin C.
To prepare parsnips for
cooking, simply trim stern and
root ends,., peel and cut in
fingers or thin slices. Bake
them in the oven 50 to 60
minutes; •or boil ig to 1.5
minutes; or ';pan", in butter 15
minutes. 'Whole parsnips may
be pressure cooked 4 minute.
Serve them seasoned with
basil, nutmeg or terragon,
dressed with a lemon parsley or
cream sauce or garnished with
grated cheese and buttered dry
crumbs. Parsnips are 'greet to
pep up stews and make wonder-
ful eating glazed like sweet
potatoes or simply sauteed in
butter. Try "Pried parsnips"
soon and keep enjoying them
all winter,
Parsnip; Saute
1 1/2 pounds parsnips, peeled
and cut in 1/2 inch slices I/1g teaspoonoopbol saltimgw water 2
- 1 beaten egg
1 /4 cup milk
1/2 teaspoon salt
1/4 cup dry bread crumbs
3 tablespoons butter
Cook parsnips with 1/2
teaspoon salt, Sinitner until
tender (8 to 10 minutes), Drain.
Combine egg, milk and
remaining 1/2 teaspoon salt.
Dip parsnips in egg mixture,
then in bread crumbs. Fry in
butter until golden brown (2 to
3 minutes each side). 6 ser-
vings,
,PRICE FREEZE ON ALL A&P LABEL PRODUCTS!
Effective Wednesday, December 4th, 1974 through Wednesday, January 1st,
1975 there will be no price increase on any A&P Label Products.
Items covered by this policy will be listed in every A&P Store. Look for shelf
signs identifying the items that will not advance in price before 1975.
Advertised specials below the freeze price will still be offered.
j ABSOLUTELY NO COMPROMISE IN QUALITY
ANOTHER IMPORTANT CONSUMER SERVICE OFFER AT A&P!
Watch for "Our Butcher's Pledge" Seal. At A&P we guarantee the fresh meat
cuts carrying this seal will be packaged with the better side down. Your assur-
ance of top quality in every package.
WHERE ECONOMY ORIGINATES
ALL PRICES SHOWN IN THIS AD GUARANTEED EFFECTIVE
THROUGH SATURDAY, DECEMBER 14th, 1974,
COOKED, READY-TO-SERVE
SUPER-RIGHT CANADA GRAPE VI" REEF
Boneless Roasts
CANADA GRADE "A", EVISCERATED,
FROZEN, VAC PAC YOUNG BUTT PORTION
4 lb
CANADA GRADE "A", EVISCERATED, FROZEN, VAC PAC, YOUNG
A&P SELF-BASTING OR SWIFT BUTTERBALL
_RK,Evs 10 TO 16
UP
20 LBS.
POUNDS
745,
L. I
. . • „ • „.„. ,
LMSTStOtli=latlWaSMMLEZSETTSM.V•gil=1:aGISMSES:IM1EZTrZ:MTAKilSTSETS:liMCYLVSMYSAST52=13TSM11TaTtS4titEITSTOSTsZSESZSYSZLETSRIMSItSEITZLTSZLMLY:SZMEPaL11=MIY.SZLESZEZSIS4
16-01
PKG SAVE
16c
Actionpriced!
fr*Aw.gw..w.g=w;P:u=wAw.:*z=wit==w3,44,1=4
Jane Parker Fresh Baked Treats!
(BUY 2 LOAVES — SAVE 19c) JANE PARKER, ENRICHED WHITE OR 60% WHOLE WHEAT, SLICED
Li SANDWICH BREAD 2 .4-0Z, 79¢
ro
JANE PARKER, Lemon Meringue, Rhubarb-Apple or (SAVE 10c) JANE PARKER, PLAIN, SUGARED, CINNAMONLAVES (SAVE 10c) N
Cherry Pie FULL 8-INCH 'PIE Each 89? Cake Donuts pkg of 12 59¢
ASP FROZEN 12.0:
CONCENTRATED ORANGE JUICE 495i
PARTY CRACKERS OR SOME OF EACH ACTION PRICED!
McCormick's Crackers 12 oz pkg 79
SCHWEPPES TONIC OR
Bitter Lemon l'.;:,01"T121:S $4.99
GREEN, YELLOW, PINK, WHITE Pkg of 4 Rolls ACTION PRICED!
White Swan Bathroom Tissue ,79se
PLAIN, WITH GARLIC, POLISH ACTION PRICED!
Bick's Dill Pickles 48-11-oz jar 990
PLASTIC ACTION PRICED!
Saran Wrap 100-foot roll 870
Choice Peas & Carrots Sr Mixed Vegetables . ACTION PRICED!
Libby's Vegetables 3 14-fl-oz tins 89#
DEEP BROWN IN TOMATO SAUCE -
Libby's Baked Beans 19-fl-oz tin 5251
GREEN GIANT, FANCY, SLICED • ACTION PRICED;
Beans Green or Wax 3 14-fl-ortins $1.00
For Salads, Baking S. Frying — Pure Vegetable ACTION PRICED!
St. Lawrence Oil 2541-oz btl $1.39
KELLOGG'S CEREAL ACTION PRICED!
Special "K"
15-oz pkg 990
MONARCH
Soft Margarine 141.6890
Chocolate Chip, Oatmeal Chocolate Chip, shortcake, Dipiitiv•
Dad's Cookies 1.16 bag 89fi
PURE CHERRY, RASPBERRY, STRAWBERRY,
SEEDLESS RED RASPBERRY ACTION PRICEDI
E. D. Smith Jams 9-fl.oz jar 5956
HANSON, RECONSTITUTED, PURE, UNSWEETENED (PREPRICEDI
Orange Juice 64-fl-oz1m177/
ALL PURPOSE ACTION PRICED!
Monarch Flour 5-lb bag 790‘
A SUrERB BLEND RICH IN BRAZILIAN COFFEES
EIGHT O'CLOCK
BEAN COFFEE
1-LB
11 BAG
if
SAVE
20c
rleSiiRtFIRLFSISSESzEITTS18131851=110E1=1111=311V.MMSAMTAWAXES 7cF174541:0=111fiM9S1eszlnslITIEMM911FAWASVAPZa$45.1111S314SilfSSITSSZEMMIT:talcS4=105.MiMaSzlaY4FAPJSES19.174:117:5374:1146Elaf*A1
Root vegetables such as
rutabagas, beets and parsnips
are not served as often on
Canadian tables as other
vegetables and this is unfor-
tunate because their flavor'
equals if not surpasses soak) of
them. Food Advisory Services,
Agriculture Canada urge you to
try them cooked according to
their tested methods. They
think 'you'll like them!
Rutabagas:- The variety of
rutabaga or yellow table turnip
now on the market is specially
noted for its mildness and
sweetness. Rutabagas are
graded on firmness,
smoothness, shape and trim-
ming and freedom from
disease, scars and cracks. For
maximum quality, bpy Canada
No. 1 rutabagas that are firm
and heavy for their size. They
may be waxed to preserve their
appearance, freshness and
vitamin content during the win-
ter months. A valuable source
of vitamin C, they are a thrifty
buy. At peak season, this
vegetable may cost 6 cents or
less a serving,
Contrary to what many
people believe, a rutabaga is
not difficult or dangerous to
cut. First, firmly grab it with
one hand and a good sharr
knife with the other. Cut a thin
slice off both ends to make two
flat surfaces. Now set the
rutabaga up on one end and cut
off two or three slices about
half an inch thick, Then, tip it
on the now larger flat surface
and slice the remainder. Peel
the slices and dice for cooking.
Cooked rutabaga can be mild
flavored if you don't overcook
it. It can be boiled for 15 to 20
minutes, "panned" in butter
for 20 minutes (cooked, over
low heat in covered frypan), or
pressure cooked in 1/2 - inch
cubes for 1 minute. It combines
very well with other vegetables
and fruits. Have you tried
mashed rutabaga with carrots
or potatoes? And a rutabaga
and apple scallop make a
highly delectable dish.
Rutabaga and Apple
Scallop
4 cups sliced rutabaga,
cooked
2 cups sliced peeled apples
1/4 cup brown sugar
1 'teaspoon salt
1/4 cup butter
1/4 cup buttered dry bread
crumbs
Arrange 2 cups of rutabaga
in greased baking dish. Cover
with 1 cup apple:Sprinkle with
half the sugar and salt. Dot
with half the butter. Repeat
layers. Cover and bake at 350
F. until apples are almost ten-
der (20 to 3Q minutes). Un-
cover, sprinkle with bread
crumbs and continue baking
until apples are tender and
crumbs lightly browned (about
10 minutes more). 6 servings.
Beets: - Everybody likes
pickled beets, but we tend to
forget fresh beets. Beets are a
good source of vitamin C. For
maximum quality, choose
Canada No. 1 beets that are
smooth and firm with no dark
spots or ridges. Avoid soft,
flabby roots since they nor-
mally are poor in flavor. Beets
tare best when 1 1/2 to 2 3 /4, in-
ches in diameter. When
allowed to grow larger than
this, they sometimes become
tough and woody.
To retain more of their bright
red color, beets should always
be cooked in their jackets with
the tap root intact and about 1
inch of their tops. This prevents
"bleeding", They can be boiled
as is 15 to 18 minutes -for small,
24 to 30 minutes for medium
and 30 to 60 minutes for large.
They can also be peeled, sliced
thin and cut in fingers then
"panned" in butter 18 minutes;
or pressure cooked whole (not
more than 1 1/2 inches in
diameter) g minutes. Serve
them hot with a mixture of but-
ter, prepared mustard, Wor-
cestershire sauce and honey;
sour cream; onion rings; fresh
lemon juice, or vinegar sim-
mered with cinnamon, cloves
and dill. For a very special dish
try "Beets with Red Cabbage".
BEETS WITH
RED CABBAGE
114 cup water
1/4 cup vinegar
1/2 teaspoon salt
1/8 teaspoon caraway seed
2 cups shredded red cabbage
1 pound beets cooked, peeled
and diced
2 tablespoons butter
Dairy sour cream (optional)
Combine water, vinegar, salt,
caraway seed in frypan and
bring to boil. Add cabbage.
Cover and Simmer until just
tender (about 5 minutes). Add
beets and butter, Stir and cook
until beets are heated through.
Serve with sour cream if
desired, 8 servings.
Parsnips:. Parsnips are the
most neglected member of the
M.M.aawe...01nOon enesommanemname.amemarowomoomeewmaa.r,