The URL can be used to link to this page

Home My WebLink AboutThe Exeter Times-Advocate, 1975-10-16, Page 12SALMON HARVEST CASSEROLE ...... blibliblotrimilvoidoomobobbobbrolloulidelloblibrioubliogionimombobel• Recipe Box llllllllllll lllllll 11,1111111110 ,1111111 lllll 11..11411111111111.1111.11 lllllllll 1101111111411, WEEKENDS CAN BE FUN The "no no's” are back Starting October 6 Counterweight Weight Controls Ltd., the leading and most respected name in Canadian weight reduc- tion Introduces the Revolutionary "NEW CANADIAN FAMILY MEAL PLAN." A way to lose weight that fits today's more relaxed living and eating habits. You decide how to use it. Eat 2,3 or even 4 meals a day plus desserts and snacks. Even splurge on weekends. Enjoy bacon, muffins, spareribs, peanut butter, spaghetti, real mayonnaise even champagne. Satisfy your desire for quantity of food and variety. It's all here and we call it "Adult Flexibility." Lose Weight with the plan that treats you like an adult. Eat the foods you've always eaten and enjoy the freedom and pleasure this NEW plan offers. You get special encouragement at the friendly weekly meetings where your motivation to succeed is fortified by your lecturer and a roomful of people pulling for you. We have helped hundreds of thousands of Canadians lose weight since 1967. And we can help you. There are over 250i classes a week Come to the one nearest you. TRIVITT MEMORIAL ANGLICAN CHURCH 267 Andrew Street, Exeter Monday, 7:30 p.m. Also look lor the 24 delicious low calorie foods by counterweight® TA';'"Ac,,, New Arrivals For Fall„ * hikeiinngs,F8illLeaddlaesc' DownJackets & Vests for riding or s • Men's & Boys' Fleece Lined Cavalry Boots * Along with our line of Western Tack & Riding Apparel. SCOTT'S LEATHER SHOP 120 Sanders St. W, EXETER 235-0694 Odds ni Ends sy ELAINETQWNSHEND Macintosh Apples Available Saturday Only FRANK SAWYER ORCHARD Hwy. 4 at Crediton Road • 1114111110. CC 39 Live a better life with AUTOMATIC LAUNDRY MEDALLION WASHER W870 • 4 Wash/Spin Speed, 6 Wash/Rinse Tem- perature Combinations • Mini-Basket/Mini- Quick and Mini-Wash Cycles • Extra Rinse Cycle • Automatic Soak Cycle • Fabric Sof- tener Dispenser • Infinite Water Levels • Basic Cycle Selection: Normal, Permanent Press/Poly-Knit, Delicate * Bleach Dispenser • Filter-Flo Hydropower Wash • Big '18-lb. Capacity Tub •Teak Woodgrain Control Panel • Color-Coded Timer Dial • Easy-Read Graphics. MATCHING MEDALLION DRYER D870 • Automatic Dry Control • Pushbutton Heat Selection • Permanent Press Extra Care Cycle • Ozone Lamp • Basic Cycle Selection: Au- toma tic Normal, Automatic Permanent Press/Poly-Knit, Timed, Fluff • Optional End of Cycle Signal • Safety Start Button • Easy- Loading Wide Port • Drying Rack • Up-Front Lint Screen • Automatic Drum Light. Russell Electric (Exeter) Ltd. MAIN ST. 235-0505 EXETER 010 • • Orange or Grapefruit With bath oil Canada No. 1 Cabbage 16's 2/494 Ontario Grown Brussel Sprouts 10 oz, Carton 49' Maple Leaf Ranch Style BOLOGNA Fresh BEEF HEARTS Maple Leaf Rready to Eat Smoked PICNIC SHOULDERS H 1 .29 9 .89 lb 49' lb 59' lb. $1.23 Open Friday Until Nine Kin g Size TIDE DETERGENT Phone 235-0212 5 lb. Box Maple Leaf BREADED SAUSAGE Maple Leaf SMOKED HAM $1.79,b Centre Cuts and Slices 1 lb. Pkge. 1.09 Whole or Half $ 11 .69 lb. Spic & Span 38 oz. $ 1 .1 9 FROZEN FOODS Clover Cream Ice Cream ,$1.39 Volley Farm French Fries 2 lb. Choice 2/89 With Frosting or Brown Sugar Van Camp Beans & Pork Hostess Butter Tarts 6's 69' west., Cinnamon Buns Dozen 594 411111111111111111.111111•111111111111MMIllk. 1 Bar Free with 3 Regular Zest Soap 79' Treesweet Juice AkiiNMEISSUMM:,witsk%Sagnpi FRUITS & VEGETABLES California Sunkist 113's dozen Oranges 89' Monarch Pouch Mclarens Sweet Mixed Icing Mix Pickles 39' 24 oz. 79' FRESH BAKING Superior Enriched Bread 24 oz. 3/1.09 Christies Sodas Your Choice 9' New Zealand Frozen LEGS OF LAMB Whole or half lb. Devon Brand Sliced SIDE BACON Vac l's lb. Page 12 Times-Advocate, October 1b,. 1975 Cold storage hints for garden produce In this column, I usually write about whatever comes into my mind, This week's subject is appropriate becauses my mind has drawn a blank. It matches the sheet of paper which I've stared at for what seems like hours. I've been hoping for a brain wave, but as yet I haven't received even a ripple of an idea. When such a catastrophe oc- curs, the writers' manual advises me to make myself scribble something, — anything. Even a shopping list sometimes starts the ideas flowing. I doubt that you'd be interested in my shopping list, though; you read enough of your own. Besides, when my mind goes blank, nothing registers. I can't think of anything I want or need to buy now. This situation is frustrating when I'm alone, but it also happens when I'm with others. Then it's downright em- barrassing, Perhaps you've suffered through similar humiliations. Have you met someone on the street that you thought you should know? Her face looked familiar, but you couldn't remember her name. You felt worse because she acted as though she knew you. Did you exchange idle con- versation with her while you frantically searched your mind for her name? Did you draw a blank? That has often happened to me. Once a Nend and I met another girl in a store, When she stopped to chat, I wondered how to in- troduce her to my companion. I considered using an evasive introduction, such as "Of course, you know who this is." But I feared she'd answer, "No, I don't think we've ever met," How can you introduce two people when one name is a blank? A blank mind can embarrass you in other ways. Have you rushed to the store and forgotten what you wanted? When the operator asks for your home phone number, must you read it? Do your kids beat you at checkers? Have you been stumped by a puzzle that a four- year-old can figure out? When you hear the punch line of a joke, do you stare blankly into space while your campanions roar with laughter? Are you the last person to complete a simple party game? Recently I played a contest called "Who Am I?" Each player had the name of a famous person taped on our back. We chose partners and showed them the slips of paper. Then we tried to guess who we were by asking questions. My famous person was Nancy Green Raine, one of Canada's foremost skiers. I began with a torrent of queries: "Am I female? Am. I a movie star, a TV performer, a singer, a comedienne, a novelist? Am I a Canadian? Then my train of thought stalled. My partner dropped a few hints. When I asked whether my famous person was still living, he replied, "Oh, yea, She's got legs and everything." He urged me to find out what "field" she was in. His hints didn't help me, until he had a sudden craving fora Mars bar, Later he asked questions about his famous person. My ego wasn't bolstered when he correctly guessed Billy Graham after only half a dozen questions. I comforted myself with the thought; "Those silly games aren't worth teasing my brain with," Was my mind occupied with more important things? No, but it sounds like a good excuse, and it's better than admitting my mind went blank, According to food specialists at the Ontario Food Council, Ministry of Agriculture and Food, onions can be frozen for short-term periods, Since they tend to lose flavor after 3 to 6 months, they are best used before then. Choose mature, good quality onions for freezing. Sweet Spanish types freeze best, but any good garden variety will do. Peel, wash and prepare onions by slicing in rings or chopping as desired. Blanch for 11,2 minutes in boiling water, using a metal colander to hold the onions. Chill quickly in cold water. Drain well and package in containers that can be tightly sealed. If the onions are not packaged in, air- tight freezer containers, the At this time of year when so many favourite fruits and vegetables are at their succulent best, Salmon Harvest Casserole is an especially nice way to enjoy the best of land and sea, B.C. Canned Salmon in all its varieties - sockeye,cohoe, pink or keta - is the Full Value Food, packed in its own juices with just a pinch of salt. To make sure you get that full value, always Ilse the juice in the recipe you are preparing or reserve for fish stocks or soups. And always mash and include the skin and tiny, tender bones which contain valuable nutrients. Salmon harvest casserole 2 cans (734 oz. each) salmon 1 cup raw elbow macaroni 11 2 cups frozen kernel corn (or 1 12-oz. can drained) 1 large tomato, peeled, diced and strong odors may permeate other foods in your freezer. The process of blanching inactivates chemical enzymes which cause the onions to deteriorate during storage. It preserves the natural color, destroys some of the bacteria and makes the onions softer for packaging. • pumpkin Most winter squash, including pumpkin keep well if stored in a cool, dry, dark spot. But squash can be frozen with little effort for use in late winter, according to food specialists at the Ontario Food Council, Ministry of Agriculture and Food. However, they recommend baking, boiling or steaming beforehand. Select well-matured squash. Wash, cut in half and remove seeds and connective tissue. Then either bake halves at 350 degree F for 40 to 60 minutes, and remove flesh or peel: or peel, dice and boil for 15 to 20 minutes or steam for 30 to 60 minutes. Cool in refrigerator before packaging in freezer containers. Allow 1 2 inch headspace for expansion in the container during freezing, Pumpkin pie filling without eggs may be prepared and frozen. Add extra spice as strength is lost during storage. To use frozen winter squash, thaw completely in the unopened package in the refrigerator. Use immediately for pies or as a vegetable. Many families have a surplus of vegetables from their gardens in the fall, others may wish to buy produce in bulk from local growers or roadside stands when prices are lowest, Keeping these vegetables sometimes presents a problem as the basements of most homes are much too warm and dry for successful storage. However, an inexpensive storage room can be built in one corner of a basement, under a porch, front steps or bay window, or in part of a utility room,. Before building a storage area, consider the conditions required by each commodity you wish to store; some items such as root vegetables need cool, moist conditions whereas others such as pumnpkin and squash need a warm, dry atmosphere. Still others, like onions or dried beans, require cool, dry conditions, When several kinds of fruits and vegetables are stored in one room, you cannot provide ideal conditions for each one, but you can try to work out the best conditions possible. Cool, moist conditions (0 degrees C; 90-95 percent relative humidity) are required for most late-harvested vegetables such as beets, cab- bages, carrots, celery, parsnips, potatoes and rutabagas, Select round, well-developed, mature vegetables and discard any showing signs of injury or decay. Root crops should be reasonably dry when placed in storage. Beets, carrots, parsnips, and rutabagas lose moisture readily and tend to shrink in storage. Keep them in perforated polyethylene bags to help retain moisture and color, Keep cabbages in the dark or use black polyethylene bags to reduce moisture loss, Celery can be stored if you lift the plants with the roots intact and set them close together in boxes of moist soil, Keep the soil moist but do not get water on the top because 'this encourages decay. Potatoes for regular home use •are of better quality if you store them at a temperature of 5-10 degrees C. Potatoes stored at lower temperatures tend to become sweet. Vegetables Requiring Warm, Dry Conditions: (10-15 degrees C; 85.90 percent relative humidity). Store green, pink or ripe tomatoes in a dry basement. Place them in shallow trays, preferably one layer deep, Green tomatoes can be kept for 2 to 6 weeks, Inspect them at regular intervals to remove ripe fruit and discard any that are rotting, Green tomatoes should be kept at 13 degrees C or above for satisfactory ripening, but ripe tomatoes can be stored at tem- peratures just above freezing for 1 to 2 weeks, Store pumpkin and winter squash on shelves in a heated basement, placing them so that they do not touch one another. They should have been handled carefully and should be well matured and free from injury and decay. Cure them for about 2 weeks in a dry location at 27-30 degrees C before setting them in storage.' Vegetables Requiring a Cool, Dry Location: (0 degrees C; 50-60 percent relative humidity). Dried beans, peas or popcorn can be kept in an attic, outside porch, or unheated room, but _store them in polyethylene bags without holes or in glass jars to keep them dry, Onions need to be cured for several weeks in a warm, dry well-ventilated location. Let them dry until the skins rustle. If they are mature and dried, they will keep for several months in an attic or unused room where the temperature does not drop below freezing. Keeping quality Because some of the shelf life of fruits and vegetables is used up even in cold storage, they do not keep as long after removal from storage as does freshly harvested produce. Extremely perishable fruits and vegetables have a short storage life, so use them within a few days. Frequently, moisture con- denses on the surface of produce When it is removed from cold storage. This is known as sweating, and it should be prevented whenever possible because it encourages decay to set in. You can avoid it to some extent if you allow the produce to warm up gradually in a dry loation when you remove it from storage.c drained 4 green onions, sliced 1 2 cup diced green pepper or celery 1 can t10 oz.) cream of chicken soup 2 tablespoons lemon juice 1 2 teaspoon grated lemon rind (optional) 1 2 teraspoon salt 1 4 teaspoon pepper 1 cup salad croutons 3 ounces cubed process cheese Drain salmon and reserve juice. Mash bones and break salmon into chunks. Cook macaroni until tender and drain, Spread in a greased 21 2 to 3 quart dish, Distribute salmon over macaroni. Add corn, tomato, onion and green pepper. Combine salmon juice and soup and remaining ingredients except croutons and cheese, Pour over contents of casserole and stir gently. Spread evenly and bake, uncovered at 375 degrees F for 20- 25 minutes. Lightly stir again. Sprinkle salad croutons and cheese around the edge. Continue baking 10-15 minutes or until croutons and cheese are toasted. Garnish with crisp red apple wedges and sprigs of parsley. Makes 5-6 servings. Note: To use leftover salmon casserole as a salad: Moisten chilled leftovers with mayon- naise or salad dressing. Season to taste. Spoon into lettuce cups and garnish with egg slices, cucumber slices, crisp pickles or olives. Many fall vegetables can go into freezer