The Exeter Times-Advocate, 1977-08-18, Page 8ALLIED
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Say "tomato" and most of us
think immediately of deep,
delicious red. Happily for thrifty
shoppers, Canadian-grown field
tomatoes are now in season,
lower in price and at their peak of
quality.
Choose tomatoes that are
mature but still feel firm and
smooth. If you buy more
tomatoes than you can use up
quickly, sort them and
refrigerate the ripe ones. Ripen
the others at room temperature
out of direct sunlight.
Tomatoes are favorites served
plain or fancy, hot or cold, as
entrees or as a main course. And
although most people consider
tomatoes a "salad vegetable"
their use in salads doesn't need to
be ho-hum! The large meaty
tomatoes are ideal for stuffing
with a poultry, meat, egg, cheese
or potato salad. Hot stuffed
tomatoes are equally delicious
and can become a main course.
Simply and attractively, you can
prepare tomatoes for salads
several ways. Begin by washing
tomatoes.
Cut a cone from blossom end
and scoop out half of the centre.
Chop pulp and add to salad
mixture, Invert and drain
tomatoes well before filling with
a salad mixture,
OR
Cut in 2 or 3 thick slices and
place chilled salad mixture
between the slices. Make 5 or 6
cuts from the top down to the
stem end. Fill with a chilled salad
mixture and tomato spreads out
like a fan.
Food consultants, Agriculture
The
c.tzzot. sQor
BACK TO SCHOOL
FAMILY SPECIAL
1st Hair Cut $3.00
. Each Additional Cut
$2.00
FOR APPOINTMENT
CALL
228-6927
CENTRAUA
Canada have developed two juicy
stuffed tomato salads: "Potato
Salad Stuffed Tomatoes" and
"Stuffed Tomatoes". Try the
recipes and enjoy the abundance
of luscious tomatoes available
now!
POTATO SALAD-STUFFED
TOMATOES
2 cups mashed potatoes
2 tablespoons finely chopped
green onion
1/4 cup chopped celery
2 tablespoons finely chopped
green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dill seed
1/2 teaspoon dry mustard
3 tablespoons mayonnaise or
salad dressing
6 medium tomatoes (about 1 1/2
pounds)
Combine potatoes, onion, celery
and green pepper. Combine salt,
pepper, dill seed, dry mustard
and mayonnaise or salad
dressing. Add to potato mixture
and mix well. Cut each tomato in
6 sections about two-thirds of the
way through, Spread sections
slightly and fill each tomato with
1/3 cup potato salad, 6 servings,
STUFFED TOMATOES
12 medium tomatoes (about 3
pounds)
1 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons fat
1 pound ground beef
2 cups pulp from tomatoes
1 1/2 teaspoons salt
1 teaspoon chili powder
1/8 teaspoon cayenne
1 cup cooked rice
3/4 cup grated mozzarella or
cheddar cheese
Cut a slice off the end of each
tomato, Hollow out centers and
turn .upside down to drain.
Reserve 2 cups pulp from
tomatoes. Saute onion and green
pepper in fat until onion is
transparent. Add beef and brown,
Drain off excess fat. Add pulp
from tomatoes, salt, chili powder
and cayenne. Simmer, uncovered
30 minutes. Add rice and mix
well. Spoon about 1/3 cup filling
into each tomato. Place in
greased baking dish. Bake 20
minutes at 350 degrees F, Top
each tomato with 1 tablespoon of
cheese and continue baking until
melted (about 5 minutes more), 6
Servings.
ot
USE YOUR CHARGEX OR MASTERCHARGE NOW OPEN 6 DAYS A WEEK & FRIDAY NIGHT
Quality fashions for back-to-
school are yours when you shop
THE JUNCTION.
Choose from famous
brands that look good
and will last for
a long time.
FLOOR COVERING • WALLPAPER
FAMILY CLOTHING • DRAPES
• FABRICS
VI%
ENGAGEMENT ANNOUNCED
Mrs. Della Craig of Ottawa is pleased to announce the forthcoming
marriage of her only daughter Trudy Anne Baker to Donald Maxwell
Switzer only son of Mrs. Ella Switzer and the late Maxwell Switzer of
Kirkton. Ceremony to be held September 10, 1977 at 4 p.m. at St.
Peter's Newboyne Church, Newboyne, Ontario.
It's time for a crisp salad
Summer is the time to enjoy a
cool, crisp salad. That's easy to
do with such a variety of fresh
Ontario fruits and vegetables
available. Food specialists at the
Ontario Food Council, Ministry of
Agriculture and Food, suggest
using different combinations of
vegetables for a tossed salad.
Cauliflower-Spinach Toss is a
simple, but colorful salad. Small
raw cauliflowerettes are an at-
tractive, delicious and crunchy
addition. The salad is tossed with
a seasoned oil and vinegar
dressing, just before serving.
CAULIFLOWER-SPINACH
TOSS
4 cups spinach, torn into bite-
sized pieces
On a Sunday afternoon in July,
a piece of history rolled into the
CPR station in Goderich. As part
of the town's sesquicentennial
celebrations, a steam engine
made an historic run between
Guelph and Goderich.
Hundreds of spectators milled
around Old 1057, and each of her
cars were filled with passengers.
While the out-of-towners visited
Goderich, Old 1057 took the local
residehts on short excursions, At
every crossroad, people waited
to catch a glimpse of the train, to
wave at the folks on board or to
snap pictures. A few boys laid
Old 1057
coins on the tracks — the way
their grandfathers used to do.
For the older people, the
steam engine rekindled
memories; for the younger ones,
it gave life to the stories they had
heard from their parents and
their grandparents,
My mother, brother-in-law,
niece and I arrived at the station
in the early evening, just in time
to watch the crew prepare Old
1057 for her return trip to
Guelph, Of course, I'm too young
to remember steam engines, but
my brother-in-law explained
some of the things that were
happening. It was a learning ex-
perience for me.
The passengers were already
on board, but the eight cars were
separated on three tracks. The
" • -
.By ELAINE TOWNSHEND
engineer backed up Old 1057 until
she gently nudged the first car,
When it was secured, the engine
chugged forward, changed
tracks and backed up to the se-
cond group of cars, again barely
touching them. The skillful
engineer maneuvered as though
he had a load of eggs.
"That's not the way it used to
be," my brother-in-law chuckl-
ed. "You could get whiplash!"
On the third hook-up, the
engineer rapped the cars a little
harder probably to let the
passengers know he hadn't
forgotten them, or just to remind
them of the way it used to be.
During the procedure, black
smoke billowed from the stack
and soon a pungent cloud hung
above the onlookers. On that
nostalgic day, though, no one
seemed to mind the pollution.
Among the crowd, engineers'
caps of all sizes and colours were
prevalent, but the crew
members were easy to dis-
tinguish. They wore the
traditional greasy cover-ails that
were blackened with coal dust;
some of the outfits looked as
though they could stand by
themselves,
I was impressed by the skill of
the crew. Many of them looked
too young to remember anything
about steam engines. They must
have rehearsed for they func-
tioned like a well-greased
machine — if you'll pardon the
pun,
When the train was intact, the
crew lugged the bags of coal
from the storage car and dumped
them into the furnace, while Old
1057 built up steam. When she let
if off, the people standing nearby
plugged their ears.
Then we heard a slow chug-
chug-chug sound, the rhythm
picked up as the steam engine
began to move. With a billow of
smoke and two blasts of her
whistle, Old 1057 pulled away
from the station.
We rushed to the car and drove
to the bluffs to watch her cross
the trestle over the Maitland
River. For a few minutes, our
eyes were able to follow her trail
of smoke above the trees, and we
could hear her whistle oc-
casionally. But gradually the
smoke and the whistle faded.
Old 1057 disappeared among
the trees. Her brief nostalgic fl-
ing almost over, but for many of
us, she brought history alive and
gave us a once-in-a-lifetime ex-
perience.
ANNOUNCE ENGAGEMENT
Mrs. Jean Lee is pleased to announce the engagement of her daughter,
Patricia Jean, to Mr. Richard Allan Westcott, son of Mr. and Mrs. Allan
Westcott, Centralia. The wedding will take place Saturday, September
17, 1977 at 4 o'clock in Exeter United Church, Exeter, Ontario.
Photo by Jack Doerr
CELEBRATE ANNIVERSARY — Mr. and Mrs. Howard Black of Lucan
celebrated their 50th wedding anniversary with a family dinner at the
Black River Country Club in Port Huron, Michigan. Mrs. Black is the
former Gladys Shamblaw. The couple was married July 16, 1927 in
London. They resided in Woodham until 1935 when they moved to
Lucan where Mr. Black still operates a plumbing and heating shop.
They have three children. They are Mrs. Milton (Shirley) Price, San
Diego, California; Mrs. Don (Beth) Colt, London and Don, Lucan. They
have six grandchildren.
1/2 head Iceberg lettuce, torn into
bite-sized pieces
1 small head cauliflower, trim-
med and broken into small
flowerettes
3 carrots, peeled and sliced
diagonally into 1/4 inch slices
DRESSING:
2,3 cup vegetable oil
1,3 cup white vinegar
1/4 teaspoon salt
1'4 teaspoon paprika
1/2 teaspoon dry mustard
1 8 teaspoon garlic powder
Combine salad ingredients in a
bowl. Place dressing ingredients
in a jar with a tight fitting lid.
Shake well to combine. Toss
salad with sufficient dressing to
coat pieces evenly. Makes 8
servings.
Heritage Shop
Moved Temporarily
to rear of
Dr. Read's Office
286 Main St., Exeter
Bargains Galore
Open Tues. & Fri.
1 P.M. to 5 P.M.
Page $
Times-Advocate, August 18,1977
MR. AND MRS. PETER FEJKYL
Janet Gaunt and Peter Fejkyl exchanged marriage vows Saturday,
July 23 on the lawn of the bride's parents, Jim and Evelyn Gaunt, Cen-
tralia. The groom is the son of Mrs. Clement Jeffrey, Centralia. Rev.
Harley Moore officiated. The maid of honour was Mary Anne Fejkyl
and bridesmaids were Jackie Lentenga and Faye Blair. The junior
bridesmaid was Suzanne Mothers and Brenda Gaunt was flower girl.
The best man was Bryan Hogg and ushers were Brian Hogarth and
Peter Lantenga and David Ross was a junior usher. Brian Ross was the
ringbearer. The soloist was Bob Heywood and organ music was played
by Mrs. Judy Mills. After a honeymoon to the Southern United States,
the couple have taken up residence at RR 3, Dashwood.
photo by Brian Richman
Serve tomatoes plain,
fancy, hot or cold
S