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Home My WebLink AboutThe Exeter Times-Advocate, 1964-02-27, Page 15JUST A CARTFUL OF GROCERIES TO YOU ... but a REPUTATION to Us . Things are not always what they seem to be . . . what looks like an or- dinary cartful of groceries to you means much more than that to us here at A & H Superior Food Market. You see every time we sell an item at A & H we lay our REPUTATION on the line — Our reputation for FINEST QUALITY, our reputation for LOWEST PRICES, our reputation for friendly, courteous service. Dine and Dance For All The Finest In Food and Fun Fine food, excellent drinks and the best in entertainment. You'll find them here. Yes the fun begins here at the Imperial. Please join us. ENTERTAINMENT FRIDAY AND SATURDAY NIGHTS ONLY JOIN US EVERY SUNDAY AT OUR SMORGASBORD Served from 4 to 8 p.m. We Cater To Weddings, Banquets, Conventions Hotel Imperial GRAND BEND 1 11 1 1 11 1 1 1 11 1 1 1 11 1 1964 TIMES-ADVOCATE COOK BOOK Try. these supper and casserole dishes CHICKEN DISH 4 each of chicken legs And thighs (fresh not frozen) 4 tbl fat 1 tbl salt 1 0)1 paprika 1 medium size onion (chopped) 2 tbl green pepper (chopped) (optional) 1 20oz tin stewed tomatoes 1 1/4 cup water 1 tbl flour (all purpose) 1 cup sour cream 3 tbl cold milk Heat fat in large pan, add onion and saute until golden brown, add chopped green pep- per cook 1 minute longer un- covered. Add paprika and the chicken pie6es. Cook for a few minutes turning chicken and stirring all the time. Add the tomates and water and salt. Reduce heat to low and slowly cook covered for about 1 to 1 1/4 hours adding a bit more water if necessary. Remove meat and add 1/2 of sour cream to sauce in pan and thicken with the 1 tbl of flour and 3 tbl of cold milk then add other half cup of sour cream. Place cooked and drained spaghetti on platter and pour s auce over and place meat around edge. Serves four. Mrs. Harold Simpson Exeter LUNCHEON TENDERLOIN Preparation time: 10 minutes. Baking time: 1 1/2 to 2 hrs. 1 large pork tenderloin cut in 4 servings and Frenched 8 strips side bacon 4 slices mild onion 1 large tomato cut in 4 thick slices salt and pepper 1/2 cup water Heat oven to 325 degrees. For each serving, cross 2 strips of bacon, top with piece of ten- derloin, slice of onion and of tomato. Season. Wrap bacon up and over top of tomato and fas- ten with a toothpick. Place on rack in shallow covered casserole or broiler pan. Pour water in bottom. Bake slowly for 1 1/2 hours or until meat is tender. Un- cover and. bake until bacon is crisp — about 15 to 20 min- utes. Serves 4. Mrs. E. Chalmers Exeter SAUSAGE CASSEROLE 1 potato (large) 1 large onion 3 carrots 1 (15oz) can of peas 1/3 cup rice (uncooked) 1 lb. sausage (skinless) 1 can tomato soup Layer buttered casserole with thinly sliced potatoes, car- rots and onions. Top with rice. Add tin of peas including juice. Arrange sausage next and cover with tomato soup and a tin of water. Cook covered for 1 hr at 375 degrees and for another hour uncovered. I use the skin- less sausage and boil them for 10 minutes and arrange them on the vegetables for the last hour of cooking. Mrs. Bev Skinner Exeter Secaotel TUNA NOODLE CASSEROLE 1/2 lb tin tuna fish 1 can mushroom soup 1/3 can water Cook about 2 cups of shell or other macaroni. Dilute soup, add tuna and cooked macaroni or noodles, salt and pepper. Mix and bake in greased dish about 1/2 hr in 350 degree oven. Mrs. Hugh Morenz RR 2 Dashwood 4 4' 74f)tee ME AT PIE 1/2 to 3/4 lb. stewing beef cut in 1/2 " cubes 2 small onions finely sliced 2 or 3 cubed carrots 2 or 3 slices of turnip cubed 4 or 5 potatoes cubed Take a 4 qt saucepan and melt 1 tbl of bacon dripping and brown the cubed beef stir- ring often adding the sliced onions. Add cubed vegetables and 1 tsp salt, cover with water and boil until slightly tender ap- prox. 15 minutes. Place in cas- serole, cover with ypur fay- Ourlte hiscOlt dough rolled to 1/2" and place.in oven to bake at 400 degree until crust is yellow (1540 minutes) Serve hot. Yield 4 good servings. Mrs. Stewart Blackwell 11B 2 Hensall * * SCALLOPED DEVILED HAM 6 slices slightly dry bread 1 4 1/2-ounce can deviled ham 1/2 cup finely diced sharp pro- cess cheese 1/4 .cup finely chopped onion 2 cups milk 3 slightly beaten eggs 1/4 tsp salt dash pepper Trim crusts from bread; spread slices with deviled ham. Arrange in greased 10x6x1 1/2- inch baking dish; sprinkle with cheese and onion. C ombine remaining ingre- dients; pour over top. Bake in moderate oven 350 degrees 30 minutes or till knife inserted comes out clean. Serve at, once. Makes 6 servings. Mrs. J. D. Reid London CHICKEN GIBLETS To serve 4, buy 1 or 1 1/4 lbs. chicken or turkey giblets. Wash them, trim off fat, co- ver with 1 3/4 cups water, co- ver and simmer until very ten- der. Remove from broth (save broth). Cut away heavy connec- tive tissue between the halves of the gizzards and slice them and the hearts. In the frying pan blend to- gether 3 tablespoons butter or margarine and 2 1/2 tbls flour. Add 1 tbl parsley flakes, 1/4 chopped tender celery and leaves, 1 chicken bouillon cube, 1/4 tsp onion salt. When all are blended mea- sure and add 1 1/4 cups of the broth in which the giblets were cooked. Stir until thick- ened. Add sliced giblets. Heat through. Just before serving add 2 tbl sherry preferably pale and dry, Mrs. W. J. Rollins London For 14 Day Free Trial Call and Say "HEY CULLIGAN MAN!" Ph. Collect Goderich 524-9571 Culligan Water Conditioning A & H PHONE 235.0212 FREE DELIVERY -e. ...••.. . ttt.tfetigt.w..