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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1969-08-21, Page 8With school starting again in about a week and a half, you may want to start planning some lunch box meals. If your family likes canned salmon, some of the problem can be solved in a hurry. Not only is salmon convenient and comparable in price to other sandwich fillings, it can be whipped into a variety of tasty spreads that go well at lunchtime. Canned salmon is available in three sizes. For just one lunch, use the small can (3% oz); for two lunch boxes, the medium-sized tin (73/4 oz,); and for a whole family, the large can (151/2 oz.). When you're making up sandwiches, don't throw out the bones and juices. The bones are rich in calcium and phosphorus, and the liquid is flavourful and full of food value. Incidentally, the liquid is natural juices and result from the cooking process. Only the salmon and a small amount of salt goes into a can of salmon. It is then sealed and cooked under pressure. "DAD'S SPECIAL" First Layer 1 can (73/4 oz.) Salmon Few drops of fresh lemon juice 2 tablespoons chopped celery 2 tablespoons mayonnaise or salad dressing Salt and pepper to taste 'Lettuce Second Layer Thin slices sharp cheddar cheese 3 tablespoons finely chopped chives Seasoned salt to taste Mayonnaise or salad dressing 9 slices plain or rye bread, toasted and buttered For first layer, make up salmon mixture by blending salmon, including bones and juice, with lemon juice, celery and mayonnaise or salad dressing. Season. Make up sandwiches by spreading one slice of buttered toast with salmon mixture and top with crisp lettuce; place a second slice of buttered toast on top of lettuce; spread the top of this slice with mayonnaise or salad dressing and top with cheddar cheese slices, chives, and seasoning. Top with a third slice of toast, buttered side down. Makes 3 sandwiches. BACK-TO-SCHOOL SANDWICH 1 can (73/4 oz.) Salmon 1 hard-cooked egg, shredded or chopped fine 2 tablespoons chopped celery 'h teaspoon onion salt Pepper Mayonnaise or salad dressing Mash salmon, including bones and juice. Add egg, celery, and seasonings. Add mayonnaise to moisten, if necessary. Use as filling between buttered slices of your favourite bread. Makes 4 sandwiches. ROLLED SALMON TEA SANDWICHES 1 can (73/4 oz.) Salmon 1/2 cup soft butter '72 cup finely chopped fresh parsley 1 teaspoon instant minced onion 3/4 teaspoon Worceitershire sauce 1/2 teaspoon salt Pepper Watercress Drain and flake salmon. Combine with remaining ingredients. Roll thin, 3-inch squares of bread to soften. SI:iread with salmon mixture. Roll and fasten with a toothpick. Chill. Remove toothpicks and serve with a sprig of watercress tucked in each end of the small rolls. SALMON SUPER SNACK SANDWICH 1 can (7% oz.) Salmon 1/2 cup bread crumbs 2 tablespoons chopped onion 2 tablespoons chopped parsley 1 egg, slightly beaten 1/4 teaspoon prepared mustard Salt and pepper to taste 4 tablespoons mayonnaise or salad dressing 2 hamburg buns, split and buttered 4 slices Swiss cheese 4 slices tomato 4 pimiento-stuffed olives DISCOUNT Prices V05 Shampoo 15,5 oz. Reg. 2.29 for $1.49 Brut Special! Splash lotion 8 oz. for $3.00 Aspirin 100's Save 20c Reg, 99c for 79c Fluoride Tooth Paste 3 large tubes for $1.39 MIDDLETON Drugs --AuTrq, PHONE 235-1570 EXETER SCHNEIDERS RINDLESS Breakfast Bacon LB 89' SCHNEIDERS IDEAL SANDWICH MEAT Minced Ham ..6 CHECK THESE VALUES Sugar GRANULATED 10 LB. BAG 95.0 KRAFT CANADIAN 4c OFF Cheese Slices 16.0Z. 674 STOKELY'S FANCY HONEY POD Peas 14 OZ. TIN 2/39C DUNCAN HI,NES DELUXE Cake Mixes 1902, 2 /8 34 PREMIUM SOCKEYE Salmon 7% OZ, TIN FIVE ROSES Flour 5 LB. BAG + 2 LB. FREE 63C STOKELY'S OR CLARK'S FANCY CHECK THESE VALUES BERRYLAND FARMS Beets HARVARD DICED 140Z. TINS 104 .om,s LB. Margarine PARCHMENT GOOD-AIRE BOMB, HOUSEHOLD i FLORAL, SPICE, Deodorzer EA.M SPRUCE 61/2 OZ. BLACK FLAG HOUSE & GARDEN Insect Bombs 11%L02GBEOMB 79C MOTHER PARKER FREE GREETING CARDS Tea Bags PKGE: OF 60 59C TALISMAN Marmalade 3 FRUIT OR Pineapple Jam 12 OZ JAR 194 KRAFT REG. OR HICKORY SMOKED Barbecue Sauce LABEL 394 SCHNEIDER BEEF, LIVER OR CHICKEN Spot Dog Food 7/1.00 SALADA RISE &SHINE FLAVOUR Orange Crystals BUY 4 GET 1 FREE BANDED DEAL THESE ITEMS ONLY WHILE OUR STOCK LASTS Satiam 20400,am ,14... U CHOPS si H PRICES This Week We Are Featuring Specially Fed CHOICE RED BRAND BEEF FROM THE C.N.E. As On Display in the Canada Packers Exhibit in the Food Products Building Phone 235-0212 TASTE THE FINEST BEEF PRODUCED IN CANADA! Rump or Sirloin Tip Roasts .99 ° Round Steak .99 FRONT QUARTER CUTS AT REGULAR PRICES Try A Steak or Roast of this Special Beef Tomato Juice 4802, ROSE BRAND Pickles SWEET MIXED SHERRIFFS 6 ASSORTED Jelly Powders 3/1.00 CHRISTIES Graham Wafers or Crumbs 131/2 OZ 2 /7 94 HOSTESS Potato Chips 130Z. FOIL 5 4A 15 OZ. 374 BANDED DEAL 594 ELLMARR PURE Peanut Butter 16 OZ JAR 39C FRUITS & VEGETABLES RED ASTRAC Apples EATI NG HAN 2 LB.39C Bananas GOLDEN RIPE 2 LB 29 Celery Hearts ONTARIO 29 FIRST GRADE C.P. MIDDLESEX OR BISSETTS CREAMERY Butter .69C SUPERIOR WHITE OR WHOLE WHEAT Bread 5/1.00 240Z. LOAF ENRICHED GRADE A MEDIUM Eggs Doz 39C ALL POPULAR BRANDS CigarettescART0N REGULAR 4 39 SIZE KING 4 49 SIZE KING SIZE 5 LB. OF SOAP Tide 25c OFF 1.49 CLOVER CREAM Ice Cream GALLONS MOST FLAVOURS WITH REUSABLE PLASTIC PAIL Ill 69 aiC4 ,i570 ee4d The Exeter Times-Advocate takes great pleasure in extending the happiest birthday wishes ta' the following new members of the Over 80 Club: Mrs. Tillie Tetreau, Zurich, who will be 84 years old August 25; Mrs. Ethel McFalls, 58 Huron St., Exeter, who will celebrate her 82nd birthday August. 24; Her sister, Mrs. Rose McFalls, Centralia, who will be 80 years old August 23. Just write or telephone the name, address, age and birthdate of your favorite octogenarian to this office. There is no charge for this service and we are pleased to hear from you. sandwiches so that the filling will not soak into it. Storing the sandwiches away from the side walls and bottom of the freezer will help prevent sogginess too. Q. What ingredients other than salad dressings can be used to moisten sandwich fillings and still enable them to be frozen? A. Mix fillings that need moisture with ingredients that will best complement the flavor. A few suggestions are: chili sauce, fruit juice, milk, cream and soft cheese. Mr. & Mrs. Howard Johns and Carol, and Mr. & Mrs. Wesley Neil were guests Saturday at the Johns-Flannigan wedding in Burlington. Mr. & Mrs. Roy Parsons and family of Red Deer, Alta., and Mr. & Mrs. Robt. Parsons and family of Montreal were recent visitors at the home of Roy WALL HANGINGS WITH A FLARE — Those are handcrafted wall hangings, each with a personality all its own. They will be one of the projects 4-H girls in South Huron will be making during the first homemaking course this fall. A training school for the new leaders was held Thursday and Friday last week in the former James Street Church. Seen here during the sessions are Mrs. Ed Johns, home economist Mrs. Susan Wheatley, Mrs. Glenn Webb and Mrs. Lloyd Ballantyne. T-A photo m4444,444444444,14 iiiiiiii I lllllllllllllllllllllll 14111 llllllll 1 l 1 lll 1 llll 1 lllll C1111 lllllll 1441 lllll 1 lllllllll 4 4 0041 llllllllll 141 llllll 1111114111141,1141141111111 llllll 14 llll 1 lllllll 1141144M llllll 1111141414 With SHIRLEY J. KELLER Wasn't this past weekend a Scorcher? I couldn't help but think what an absolutely wonderful summer this has been for everyone, particularly those folks who depend on the tourist trade for their livelihood. I remember the two summers I worked in Grand Bend and the watchful eye the shopkeepers kept on the weather. A cool wet summer spells slim pickings for most resort businesses. This past weekend was also fine for the farmers. While that wasn't exactly a downpour we bad Saturday, it was a rain and that's what the rural dwellers want. Even my son said the rain was dropping dollars, He cuts lawns during the summer and depends on that money for just about everything. * While the rest of you lucky women were concerning yourself with little more during the weekend than what to have for dinner, my family and I had a hot job. We were moving! My husband's job took him to the county seat — Goderich — so the Kellers moved there bag and baggage during the weekend. ' The little home we had in Dashwood had four small, small bedrooms, an average kitchen, a large livingroom, a tiny basement, a bathroom and a little porch. The house in Goderich has a hall that starts in the front entrance, winds its way upstairs, past four huge bedrooms and a bath, down the back of the house to the second (will-be-soon) bathroom, the big kitchen, the compact laundry and the spacious living room and diningroom. Also in that house is a large family room, a full basement and an attic with about twice the floor-space of the house in Dashwood. Would you believe that we carried enough furniture out of the little house to fill the big house .. . and that the attic is scattered with boxes and boxes of other items for which there is just no room downstairs? It is almost like the Biblical account of feeding the five thousand. It seems we are ending up with far more than we started with. That's what they say though — all good things come to he who waits and waits. * I like the long hair styles the young girls have been wearing for the last season or two, especially when the tresses are well washed, brushed and styled. Please, young ladies, won't you keep that hair back out of your eyes? As an aid to all young women (and especially to their mothers) I'm including this week an idea for a back-to-school hairdo that is neat and right up to the minute in styling. SWINGING STUDENT LOOK — Artful simplicity is the keynote for students' fall and winter hair styles. Gone is the flat, straight curtain of hair. Curls are back, looking as if they just happened that way, weren't forced by too much setting and curling. This swinging style for long hair features a smooth crown and strategic groupings of cascading curls. Hair is held to one side with a thick loop of locks from the back, shaped into three loose ringlets of varying lengths at the other. :•ne. Ix, N:',0cak, Combine salmon, including bones and juice, with bread crumbs, onion, parsley, egg, mustard and seasonings to taste. Make into 4 patties. Broil lightly on one side. Turn and spread each pattie with one tablespoon of mayonnaise or salad dressing. Place split and buttered hamburg buns on the broiler rack, too. Place a slice of Swiss cheese on each bun, Place broiler rack approximately 3. inches from the source of heat and broil until the mayonnaise is brown and the Swiss cheese melted, Place one mayonnaise-topped salmon pattie on top of each hamburg bun half, Add a slice of tomato to each "sandwich". Serve garnished with an olive on a toothpick. Makes 4 sandwiches. * * * It is often a great advantage to be able to freeze sandwiches or sandwich fillings. Fillings made of meat, poultry, fish, cheese or nuts freeze well. It is the items which are added to these basic fillings which determine if they will freeze satisfactorily. It is generally known that egg whites become tough and rubbery and celery and cucumbers lose crispness. Oil dressings may separate during freezer storage so it is better to use a homemade or commercial salad dressing which contains little or no oil. However, mayonnaise may be used in small quantities in fillings that are to be frozen. The home economists of the Canada Department of Agriculture have developed some recipes for sandwich fillings which are suitable for freezing and would like to share them with you. Each recipe makes about one cup of filling. For the egg yolk filling the eggs are first separated then the filling is made from the yolks. An angel cake or two meringue shells may be made from the egg whites. The egg yolks are slipped into hot water and cooked below boiling point for 5 to 8 minutes or until set. They may be tested for doneness with a toothpick. The cheese filling has crumbled bacon and seasonings to enhance it. Chicken and ham fillings are equally suitable for freezing. If preferred, any of these fillings may be made up into sandwiches and then frozen. It is not recommended, however, that the frozen fillings be refrozen after they are made up into sandwiches. These fillings should be kept either in the refrigerator or freezer. EGG YOLK SANDWICH FILLING 8 hard-cooked egg yolks 1 to 2 teaspoons finely chopped onion 2 tablespoons butter 1 teaspoon prepared mustard 2 tablespoons boiled salad dressing Dash of pepper Blend all ingredients together thoroughly. Makes about 1 cup of sandwich filling. CHEESE AND BACON FILLING 1 cup cream cheese (8-ounce package) 4 strips fried, crumbled bacon (about 1/4 pound) 2 teaspoons Worcestershire sauce 2 tablespoons cream Salt and pepper to taste Blend all ingredients together thoroughly. Makes about 1 cup sandwich filling. HAM FILLING 1 cup minced ham 1/4 cup chopped sweet pickle Few drops hot pepper sauce 1/3 cup boiled salad dressing Salt and pepper to taste Blend all ingredients together thoroughly. Makes about 1 cup sandwich filling. CHICKEN SANDWICH FILLING 1 cup diced cooked chicken 2 tablespoons blanched chopped almonds 2 tablespoons chopped stuffed olives V4 cup boiled salad dressing 1 tablespoon table cream Salt and pepper to taste Blend all ingredients together thoroughly. Makes about 1 cup sandwich filling. Here are some popular questions regarding freezing sandwiches and their answers: Q. Can fancy sandwiches be frozen to prepare in advance for a party? A. Fancy sandwiches, such as rolls, pinwheels and checkerboards can be successfully frozen ahead of time. They are best left whole and will look better and taste fresher if cut just at serving time. Pack the sandwiches on trays or in boxes with waxed paper between layers. Small packages of sandwiches will take 1 to 3 hours to thaw at room tetnperature, Q. How can I prevent frozen sandwiches from becoming soggy on thawing? A. Be sure to leave the wrappings on the frozen sandwiches until they are partially thawed. This allows any moisture to condense on the wrappings instead of on the bread. Also butter the bread generously before freezing the .WMC meets for prayer The Exeter Pentecostal. WMC ladies held their regular July meeting at the home of Mrs. Milford Prouty. Mrs. Keith McLaren presided over the service, The opening prayer was by Mrs. F. Rhude. The roll call was taken and answered by a scripture verse on "Grain or Corn." Mrs. E. Luther gave the message of the afternoon, her text taken from Psalm 90. Food poisoning summer pest Bacterial food poisoning strikes silently, often causing no change in the taste, odor or texture of foods. Yet with a few simple precautions, this hidden enemy can be avoided. Bacteria that cause food poisoning thrive at temperatures above 45 degrees F, which is higher than your refrigerator temperature. Hence, the best control is quick and efficient refrigeration of all food. Parsons and other relatives. Mr. & Mrs. William MacLean attended the 23rd reunion of the "Devils' Brigade" in Edmonton. Ed Down, Virden, Man., who was born in Exeter 80 years ago visited here last week. He moved to Manitoba 65 years ago. Pogo .8 Times-Advocate, August 21, 1969