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HomeMy WebLinkAboutTimes-Advocate, 1978-01-05, Page 6Times-Advocate, January 5, 1978Page 6 Odds 'n Ends Good side of winter By ELAINE TOWNSHEND Well, it’s over. The anticipation of Christmas and New Year cheer has climaxed. The ex­ citement, surprises and nostaligia have come and gone for another year. The rush has died down, and even the in­ digestion has worn off. The presents have been put away; the misfits have been exchanged. The Christmas tree, like our enthusiasm, seems to be a little wilted. If the cards and decorations haven’t disappeared already, they soon will. What we are left with is a let­ down commonly known as the January blah. For many of us, the Christmas holidays are the highlight of the season, and for the first time in weeks, we can sit back, put our feet up and think about the long winter ahead of us. By now my faithful readers, all three of you, probably un­ derstand that winter is not my favourite season; in fact, it ranks about fourth. But I’m not alone in my feelings. Old Man Winter lost a lot of fans in ’77. Since Santa didn’t come across with a ticket to Hawaii for me this Christmas, I’ll have to make the best of another winter in Ontario. Be Sure To Visit Our HOME MAKING CENTRE •Zippers •Thread •Buttons *Wool •Embroidery Cotton •Patterns, etc. BUTLER'S Dept. Store 397 Main St., Exeter I’m going to try to push aside thoughts of white-outs, spinning tires, slithery sidewalks, snow in my boots and a runny nose. Instead I’ll concentrate on the good side of winter. There is nothing lovelier than a hillside sparkling with white diamonds under a sunny blue sky or a grove of evergreens with their branches bowing under bundles of white fluff. To a poet or an artist, there are few things more breathtaking than a blazing sunset reflecting on a field of white with the wind blowing pink sprays of snow from one drift to another, Two years ago I captured such a scene with my camera, and I almost froze in the process. To a romanticist, there is nothing cozier than a log crackling in a fireplace while snowflakes drift past the window. There is nothing more in­ vigorating than a walk on a starry night with the snow crunching under your boots. To a skier, there is nothing more thrilling than a downhill glide; to a snowmobiler, there is nothing more inviting than acres of uninterrupted snow. To a hockey fan, nothing is more exciting than a good hockey game. Incidentally, my definition of a good hockey game is one I can watch on T.V. in the comfort of my living room and one that Toronto wins. With those thoughts in mind, I have almost convinced myself that winter isn’t such a bad time after all, and this one promises to be a special for me. My oldest nephew is itching to hitch his two- year-old colt to a cutter, and he insists that I will have the honour of the first ride. But sometimes his offer sounds more like a dare than an honour. To all you readers who have abandoned your fellow Ontarians for the sunny south this winter, I say, “Eat your heart out!’’ THE KEY TO KABOB “ROOKERY" — Kabobs are great indoors in the winter time; just use any cut of meat and cook under the broiler of the range. Try these "Broiled Lamb Shish Kabobs", tested by the Food Advisory Division, Agriculture Canada and unlock the key to Kabob "Kookery" today. Spell it anyway you want, but kabob cookery delicious CONTINUING EDUCATION CLINTON CAMPUS WINTER/SPRING 1978 COURSES The following courses are being offered this winter/spring semester. Students are already enrolling. To ensure yourself a place in the course of your choice, please telephone 482-3458 Monday-Friday 8:00 a.m. to 4:00 p.m. or visit our campus at Vanastra Road, Clinton, Ontario Bookkeeping - Basic to Advanced $23.00 Credit and Collections $50.00 Small Business Financial Management $50.00 Inventory Planning $66.00 Interpersonal Communications $20.00 Bartending Techniques $33.00 Introduction to Real Estate-Segment I $60.00 -Segment II $90.00 -Segment III $110.00 Introduction to Psychiatric Nursing $81 -00 Pick up one of our winter — spring 78 tabloids from our Clinton Campus. CONESTOGA COLLEGE We've got a lot to share . .. . Whether you spell it kabob, kebab or kaboub, it still means great, quick eating! The origin of the word is obscure, however to most people, it denotes a delec­ table combination of juicy bites of meat and vegetables (or fruit) broiled together on a skewer. Turkey is credited with develop­ ing the art of skewer cooking. The most common way of cooking kabobs is on the outside grill in the summertime, but food consultants at agriculture Canada say kabobs are great in­ doors too, in the winter time cooked under the broiler of the range. Any boneless meat can be used - beef, lamb, pork, ham, veal, etc. Count on two pounds of meat for six servings. Less expensive shoulder cuts as well as the more tender rib or loin cuts are suitable since it’s common prac­ tice to cut the meat in cubes ahead of time and then marinate them. Marinating breaks down the muscle fibers to tenderize the less tender meat and gives a distinctive flavor to the already tender cuts. The marinade is simply a seasoned liquid, usually oil, lemon juice .or vinegar and seasoning. Try adding con­ diments such as catsup or Worcestershire sauce or, for that special occasion, a little wine. The meat can be marinated for two to three hours at room temperature or refrigerated overnight. Lamb was the original meat used by the Turks for making “shish kabobs’’. Since it is a tender meat, practically any cut is acceptable. Try adding mint jelly to the marinade; it’s sure to be a hit! The lamb will be at its best if it is broiled until there is still a small trace of pink in the centre of the cubes. Before assembling the shish kabobs, dip each skewer in oil or rub it with fat to keep the food from sticking. You’ll want to make sure it can be slipped off as fast as possible when the eating time arrives! Food consultants at Agriculture Canada suggest you try their method for “Broiled Lamb Shish Kabobs’’ and unlock the key to kabob “kookery" today! Broiled Lamb Shish Kabobs 700 g boneless shoulder lamb (OR 1.7 kg bone-in) 100 mL oil 50 mL vinegar 125 mL catsup 2 mL dry mustard 25 mL Worcestershire sauce 25 mL finely chopped onion 1 clove garlic, crushed Cut meat in 3 cm cubes. Combine remaining ingredients. Pour over meat and allow to stand 2 to 3 hours at room temperature or refrigerate overnight. Arrange meat on six greased skewers. Broil 5 cm from heat to desired degree of doneness (3 minutes each side for medium and 4 minutes for well done). Heat marinade and serve with kabobs. Serve on rice or noodles. 6 ser­ vings. MR. AND MRS. WILLIAM R. FORREST Heather Colleen Bowie and William Ross Forrest were married in Londesboro United Church, November 4, 1977. Rev. Stan MacDonald officiated. The bride is the daughter of Mr. and Mrs. David Bowie, Londesboro and the groom is the son of Mrs. Ross Forrest and the late Ross J. Forrest, R.R. 2, Kippen. The maid of honour was Lynn Bowie and the bridesmaids were Nancy Forrest and June Machan. The best man was Ken James Bowie and Dale Bannerman. The flower girl was Dawn Riley and the ringbearer, Timothy Brock. Danny Lear was soloist. The couple is residing at R.R. 2, Kippen. By MRS. HAROLD DAVIS £ A&H SUPERIOR FOOD MARKET X c XI m JO 6 JO o o p 2 JO X q A&H SUPERIOR FOOD MARKET A&H SUPERI SAVE HERE ON YOUR WEEKLY SHOPPING BILL Open Six Days Open Friday till 9 235-0212 a Week Paved Parking At Rear of Store Schneiders Fully Cooked Ml MM Ready To Eat ▼BOXES OF CHICKEN ’>•1 y 2 lb. box Schneiders boneless PICNIC SHOULDERS ‘1.98 Schneiders WIEHERS 9< Schneiders BACOH si 501 lb.. Vac Pack | Schneiders MIHISIZZLER SAUSAGE ‘1.09 Schneiders 4 Per Pkg. BEEF STEAKETTES '/4 lb. each $1 «09 Schneiders MEAT PIES 69'Pkg. of 2 r Mother Parkers INSTANT COFFEE lOoz.Jar $4«59 Allen Apple Juice 70<48 oz. Vitaminized g jg Cheer Detergent ‘2.595 lb. box Ivory LIQUID s1.09 Allen Orange Crystals 73' / Blue Bonnet Five Roses Flour Bonus Pack Q^efll7 si 743,Jb. Carton | •< "V Carnival, Pieces & Stems Mushrooms iooz. 69( Kleenex,White or Coloured TOWELS Schneiders Shortening Me Diovol MissClairol GUARD YOUR FAMILY’S HEALTH fr BUDGET! SYLVANIA 4 4FLIP FLASH 8 s I •f DIOVOL 341 ml LIQUID OR 50 TABLETS EA. I1 GUA«0 YOuft FAMh.V'fc HEALTH AND BUDGET GUARDIAN DRUGS. ...... .....S* Miss Clairol SHAMPOO FORMULA HAIR COLOUR $2.3 $2.23 ARRID $4 in ROLL-ON ANTI-PERSPIRANT ▼ | I 33% MORE SPECIAL 57ml I ■ I W VASELINE WHITE PETROLEUM JELLY 500 gm Guardian Brand A.S.A. TABLETS 300 mg 500's *1.33 $1.44 Christmas guests with Mr. & Mrs. Earl Berry were Dr. Albert Berry, St. Marys, Mrs. Maurice Blackler, Miss Ethel Copeland and Mr. & Mrs. Andy Anderson. New Years guests with Mr. & Mrs. Ken Blackler and family were Dr. Albert Berry, St. Marys, Mrs. Maurice Blackler, Mr. & Mrs. Jack Urquhart, Mr. & Mrs. Brent Blackler, RR 1, St. Marys, Mr. & Mrs. Dennis Donohoe and Heather Urquhart, Toronto, Miss Ethel Copeland, London, Mr. & Mrs. Garth Blackler, Steven and Kirk, Mr. & Mrs. Andy Anderson. Mr. & Mrs. Ross Robinson, Lynn and Dale spent New Years with Mr. & Mrs. Don Brine, Wood 13am. Mrs. Olive Langtree and Nor­ man, Kitchener, Mrs. Sherman, London visited last week with Mr. & Mrs. Roy Switzer. Mr. & Mrs. Don Snider, Waterloo spent the weekend with Mr. & Mrs, Burns Blackler. Among the visitors from a distance home for the holidays with their parents were: Mr. Bill Elliott, Terri Paul, Lynn Paul, Mr. & Mrs. H. Loughleen, Heather Urquhart, Toronto; ShiMey Switzer, Edmonton, Alberta; Donna Switzer, Norma Switzer, Denise Robinson, Linda Marshall and Ruth Baillie, London, Bob Marshall, Kit­ chener, Rob Amos, Guelph, Mr. & Mrs. Bryan Amos, Sarnia, Mr. & Mrs. Gary Ballard and Craig of Mississauga, Mr. & Mrs. Wayne Stephen, Oakville, David Paynter, Waterloo, David Robinson, Hamilton, Diane Robinson, Kingston, Wendy and Jayne Blackler, Stratford, Steven Blackler, Saulte Ste. Marie. Christmas visitors with Mr. & Mrs. Brian Hardeman were Mr. & Mrs. Ernest Hardeman, Salford, Mr. & Mrs. Bert Baillie and John Baillie, Mitchell, Miss Ruth Baillie, Jas. Miller, London, Mr. & Mrs. Charlie Baillie. Christmas visitors at the Rectory with Mrs. Rev. Mills were Mrs. Judy Mellor and family, Vanastra, Rev. & Mrs. Walter Mills and family, Hespeler, Mrs. Donna Murray and Mrs. Linda Snazel, London. Mr. & Mrs. Rea Stephen spent New Years with Mr. & Mrs. Keith Stephen and family, Anderson. Mr. & Mrs. Bill Waghorn, Mr. & Mrs. Cecil Dobson spent New Years with Mr. & Mrs. Clifton Jaques and family at Zion. H • Aylmer, Choice y Tomatoes ' . 59' - FROZEN FOOD. MmBmI Valley Farm^M FRENCH FRIES 2 ib , Choice 2/$ 1 W Blue WaterW 1 FISH FRIES^■— 32 07.. M.99 u I Kleenex, White or Coloured : TISSUE \ 57*200's ’ FACE TISSUE FRESH BAKING__ Superior BREAD 24 oz., Enriched 3/$1.09 Hostess ENGLISH MUFFINS 6-s 67‘ i ______PRODUCE______! Z' Guardian Brand A 4| JI JI DECONGESTANT SYRUP * I £|£1 4 OZ. SIZE ■ ■ ■ ■ ® »*g.tr«T«a KOtfemark at ©ruff C<5 tii Exeter Pharmacy Ltd. Main Street 235-1570 L Shop At Wilson’s Jewellery Beside Bank of Montreal, Exeter PLEASING YOU — PLEASES US Aylmer Tomato or Veg. SOUP ,«.;4/85‘ Florida Pink or White GRAPEFRUIT 6/69‘ Canada No. 1 COOKING ONIONS 21b. 29‘ Fancy Grade MAC APPLES 31b. bag 79* >► X </» C •D m JO 6 JOTl o o o > JO X m 1 I fopcrier A