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The Brussels Post, 1972-02-02, Page 93 igalICVE STEPHENSON'S BAKERY GROCERY Nestles' Canned — Assorted PUDDINGS Rice Tapioca, Chocolate, Butterscotch St. Williams — 24-ox. ASSORTED JAMS • 55it Betty Crocker Assorted CAKE MIXES 19-oz. 450 Mir. Twin-Pak DETERGENT 24-oz. 79t FREE DELIVERY Phone 887-9226 250 LOWE'S Phone 887-9339 We Deliver Maxwell Kouse AAT COFFEE . Schneider's Sweet Pickled COTTAGE ROLLS Robinhood All.Purpose FLOUR • . • . — • • • Crisco SHORTENING, 2c off Wittich's CRUSTY BREAD High Liner Buttercrisp OCEAN PERCH 1.95 • 10 for 990 • lb. 650 lb.790 7-lbs. 790 • 4 7 24-oz. 240 • • • • lb. 650 GRAPElit RUIT • ....... Schneider's WIENERS yi Local 360 Farmers Union Plans. District .Canvass Serve A Tantalizing Roast Of Pork This tantalizing pork roast has been specially prepared by the home economists with Canada Agriculture, Ottawa by following their new pork roasting times. The end is a roast well-done on the outside, tender and juicy inside and especially flavorful like only a pork roast can be. Farmers in the 149C4.1. POQ: area can eXpe4t to be called. upon shortly bya local member Of the National Farmers Union. who will ask therp. to sign. up. in The NFU according to Murray Bray mstdea of local 360. of the Farmers Union. Mr, 'Dray, who farms near Iviolesworth said; the NFIJ..is be- ginning an all-out, cross Canada membership drive. The goal of local 360, he said, is to canvass every farmer within. its boun- daries and. present him with the opportunity of taking out a mem- bership in the NFU, He said local 360 was making a special effort to sign up dairy farmers as are other locals of the. Nnin dairy regions, of Ontario. “We are making an all-out- Smiles . The short-tempered golfer had spent a half hour unsucces- sfully searching for a lost ball. Just as he was about to give up in disgust, an elderly lady seated on the Links nearby called out to him: “Excuse 1719., sir, but will I be breaking the rules If I tell you where it is?" ONO to get the ,dairymen In and. make • a breal5thrOAgli for collective bargaining in the dairy industry,”, he said, "Our •position has been. dip, torted in the countryside so far as dairy policy is. concerned. Some people nave tried-to say we are against orderly marketing and want to do away with. the 010(3. That's just not, true. owe recognize that the Q.M., M,E3, has a useful role to play in the orderly marketing and delivery of milk. However, it is an agent of and subservient to government and as such it cannot and should not be expec- ted to act as a collective bar- gainilig agent for farrriers, ffWe believe there 1$ a role for both the .OMMB and the Nat-, ional Farmers. Union in ontario's dairy industry. The OMMB should supervise the orderly marketing of milk and the National Farmers Union should act as the collective bargaining agent for farrners.” Mr.. Bray said that right now even. with the OMMB, farmers have no say in what price they are paid for their products.. They must accept without question the prices paid to them and they are not even consulted when price changes are announced. This winter is another ideal time to take advantage of the abundant supplies of pork on the market. Can anyone resist that tantalizing aroma of a fresh roast 'of pork cooking in the oven! When you are buying a roast of pork, remember that it can be enjoyed by nearly everyone in the family. The lean portion of cooked pork contains about the same amount of calories as other meats. It is wise to know that all, pork cuts are tender enough to. be roasted uncovered in the oven and that you can buy pork roasts in sizes to meet family needs. There are fresh hams which are usually cut into shank or butt ends, loin roasts and shoulder roasts. The loin roasts are the most expensive to buy, and are sold either as bone-in or boneless. Most loin roasts, bone-in, are from the' leg or rib end. The center cut, when sold as a roast, is usually boned and two loins are rolled together. The pork shoulder is sold as Boston butt or picnic roasts, or boneless rolled shoul- der roasts. At home, handle a pork roast the same as other meats. Keep it refrigerated and use it within two to three days. Before storing the meat, remove the tight plas- tic wrappings put on by the store and cover the meat loosely with wax paper. Before cooking, sea- son the pork roast by rubbing a herb or spice into the cut surface. Various seasongings, such as sage, thyme, oregano, cloves, dry mustard and garlic convey delicious flavors to the -meat. It is recommended by most authorities, that pork roasts be cooked to the well-done stage when the meat will be greyish- white in color. This is an inter- nal temperature of 185 degrees F on a meat thermometer. Rec- ent pork cookery tests, show that most people prefer the fla- vor and tenderness of pork cooked to 185 degrees F although roasts may be cooked to a lower internal temperature of 170 de- grees F. Roast pork In a 325 degree F oven in an uncovered pan. The following times are based on cooking to an internal temper- ature of 185 degrees F. If cooked to 170 degrees F, deduct ap- proximately 10- minutes per pound from the roasting time. For 6 to 8 lb. leg roast (shank end, with bone) allow 40 to 45 minutes per pound. For 5 to 7 lb. 1 eg roast (butt end, with bone) allow 45 to 50 minutes per pound. For 4 to 5 lb. loin roast (with bone) allow 30 to 35 minutes per pound. For 4 to 5 lb. loin roast (boneless) allow 40 to 50 minutes per pound. For 4 to 5 lb. shoulder roast (pic- nic, Boston butt) allow 45 to 50 minutes per pound. For 3 to 4 lb. shoulder roast (boneless) allow 55 to 65 minutesper pound. Hot Cabbage For Tasty Winter Meals Cabbage .has been a well- , liked, savored vegetable since earliest times, Among the num- erous members of the gf cabbage" family are brussels sprouts, rut- abaga, cauliflower and Cabbage. There are different, varieties of cabbage in the stores, with heads ranging in shape from round- ish to oval and color from green- ish-white to dark red. At this time of year, Can- adian-grown winter 'cabbage is the most familiar. It is round and heavy for its size, with the inside leaves white in color and the out- side ones well-trimmed. Winter cabbages are asually sold by the head and a small one, weighing about two pounds, yields 6 sery ings. Winter cabbage can be stored successfully about two weeks in the refrigerator veg- etable crisper, Although winter cabbage can be served equally well hot or cold, most people think of it as a salad vegetable. Home econo- mists have tested these three hot vegetable dishes that may change some cabbage eating hab- its. When cooking cabbage, re- member to cook it quickly just until tender in order to preserve its color, flavor and nutritive value. CABBAGE AND TOMATO CASSEROLE 3 cups coarsely shredded cab- bage 1 1/2 cups canned tomatoes 2 teaspoons sugar 1/4 teaspoon paprika 1 teaspoon salt 1 cup (4 ounces) grated medium cheddar cheese 1 cup soft bread crumbs 4 slices cooked bacon, crumb- led Cook cabbage in boiling salted water to soften (about 5minutes). Drain. Combine tomatoes, sugar and seasonings. Arrange cab- bage, tomatoes and cheese in three layers in greased 1 1/2 quart baking dish. Top with crumbs. Cover and bake about 30 minutes at 350 degrees F. Before serving, garnish with bacon. 6 servings. SCALLOPED CABBAGE C1 rt ea ab n le spoon butter 1 tablespoon flour 1/8 teaspoon salt Dash pepper Dash paprika 1/2 cup milk (or vegetable liq- uid plus milk) Melt butter, blend in flour and seasonings. Gradually add milk. Stir and cook until , sauce is thick (about 5 minutes). Makes 1/2 cup. Scallop 6 wedges cabbage, cooked 2 tablespoons melted butter 1/4 cup dry bread crumbs 1/4 cup grated Parmesan cheese Arrange cooked cabbage one layer deep in greased baking dish. Pour sauce over cabbage. Toss crumbs and cheese in mel- ted butter. Top with crumbs. Bake uncovered at 375 degrees F until heated and crumbs are browned (about 20 minutes). 6 servings. RED CABBAGE AND APPLES 1 medium red cabbage (about 2 pounds) 1/4 cup butter 1/2 cup chopped onion 1 teaspoons salt 1/4 teaspoon pepper 3 tablespoons vinegar 1 1/2 cups diced, peeled apple Dairy sour cream (optional) Shred cabbage Coarsely. Melt butter, add cabbage, onion, Sea- soning§ and vinegar. Cover and cook 20 minutes over low heat, stirring occasionally. Add apples, Cover and cook until ten- der (about 20 Minutes more) stirring occasionally. Serve with sour cream, if desired. 6 sery 1110. IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIuhIIIIIII CRANBROOK GENERAL STORE Is Your Freezer Getting Low? 20 lb. pail of Montmorency Cherries 5 lb. pail of Sweet Black Cherries 10 lb. Box of Raspberries Agent: Listowel Dry .Cleaners . CRANBROOK Phone Brussels 887-6593 1111111111111111111111111111111111111111111111111111111111111111111111 HAVE YOUR INCOME TAX' PREPARED EARLY Guaranteed Service — Phone Today for an Appointment Ronnenberg Insurance Agency Open in Brussels — Tuesdays and Fridays PHONE 887-6663 -- Income Tax Consultants Our terms are annual, not three years in advance. THE BRUSSELS POST, FEp,,?„,19727-9