HomeMy WebLinkAboutThe Brussels Post, 1972-02-09, Page 12WE ARE NOW TAKING ORDERS FOR
EARLY DELIVERY OF
ALL YOUR
SEEDING
REQUIREMENTS
Seed Grain — Fertilizer — Grass Seeds — Seed Corn
FRESH FEED
MIXED DAILY AT OUR MILL
OPNOTCH
TOPNOTCH FEEDS LIMITED
Phone 887-6011
Brussels
32.02.
PALMOLIVE LIQUID • — • • • • .. • .... 690
2 1b. for 290
4 for 1.00
4 for 890
McCUTCHEON GROCERY
Phone 887-9445 — We Deliver
BANANAS
Dare's
ASSORTED COOKIES
ST. WILLIAM'S JAMS
mcoTCHEON MOTORS LTD.
YOUR NEW CAR GM
Vt. fqt
CHEVROLET and OLDSMOBILE DEALER
1971 MODELS
Pontiac Venturi II, 2-door, 6 cyl.
Vega Hatchback, Fully Equipped
1970 MODELS
Impala Custom, 2-door, HT.
Dodge Polara, 8-cyl, AT., Sedan
-1969 MODELS
Olds 442, 2-dr. HT., PS., PB., Radio
Torino, 2-dr. HT., Power-Steering, Radio
Impala, 4-dr. HT., Fully Equipped
1968 MODELS
Olds, 4-door, HT, Power Windows
Pontiac Laurentian, 4-door, Full Power
Plymouth, 4-dr., Sedan, 6-cyl., AT. Radio
Impala, 4-dr. HT., Full Power
Chevelle, 2-door, 6-cyl., AT., PS.
1967 MODEL
acyclic, 4-door, HT., 6- 1., AT., Radio
1966 MODELS
Chevelle Malibu, 6-cyl., AT., 4-dr.
Chev. Biscayne, 4-dr., 6-cyl„ AT.
Olds., F85, 8-cylinder, AT.,' 4-door
Sales and Service — Phone 887-6856, Brussels
Over 25 Years Serving Brussels and. Area
HAVE A HEARTY BREAKFAST OR BRUNCH
Start the day right with a hearty meal. Home economists suggest a Canadian back bacon sandwich
with a glass of milk as an appetizing breakfast or brunch that even children can prepare themselves.
Brunch Can Be Appetizing
Old South Frozen — 11oz. tin
ORANGE JUICE R....owe. • 2 for 980
Mapoll
SPAGHETTI •
CRANBROOK
GENERAL STORE
1 1/2 pounds kidney (lamb, pork
or veal)
1/4 cup flour
1/4 cup butter
1/2 cup chicken bouillon
5 teaspoons prepared mustard
1/4 teaspoon salt
Dash pepper
1 teaspoon lemon juice
2 tablespoons chopped fresh par-
sley
12—THE BRUSSELS POST, FEB. 9, 1972
"Brunch" is one of the most
delightful of eating customs. It
is a lazy, hearty way of begin-
ning the day sometime between
breakfast and lunch.
Casual and unhurried, brunch
can make up for those week-day
breakfast catastrophies that
plague the hurried pace of life
today.
What savory delights can be
created with just a little more
effort than usual! The aroma of
good hot food early in the day is
an invitation to follow the same
routine through the rest of the
week.
You may like to try a treat
of Bacol. Wedges instead of toast
or Sauteed Chicken Livers for
those heartier appetites. The
home economists at C anada Agri-
culture offer these appetizing
brunch suggestions.
BACON WEDGES
2 cups biscuit mix
3/4 c,ip grated cheddar cheese
1/2 ct-p milk
8 slices cooked bacon, crumbled
1 beaten egg
1/2 cup dairy sour cream
Combine biscuit mix and
cheese. Mix in milk to make
soft dough. Knead on a lightly
floured board 30 seconds. Div-
ide in half and spread in 2
greased 9-inch pie plates.Sprin-
kle with bacon. Combine egg and
sour cream and spread over
bacon. Bake 15 minutes at 425
degrees F. Cut in wedges and
serve warm. Makes 12 wedges.
ECONOMY WITH VARIETY
MEATS
You can economize on your
meat budget by buying variety
meats once in awhile. Accord-
ing to home economists, kidney
is one variety meat that, if prop-
erly prepared, can become a juicy
and flavorful meal for both fam-
ily and company.
SAUTEED KIDNEY WITH
MUSTARD SAUCE
2-1b. pkg. 350
MACARONI • • • P.! oPPAP 2-lb. Pkg• 490
Ontario •
wHITE..BEANS cs. O. 0 0 • • o lb. pkg. 290
Agent: Listowel Dry Cleaners
CRANBROOK Phone Brussels 887-6593
Cut kidney in 1/2-inch pieces.
Coat with flour. Saute in butter
until tender (about 12 minutes)
turning frequently. To make
sauce, combine bouillon, mus-
tard, seasonings and lemon juice
and pour over kidneys. Heat 2
minutes, stirring constantly.
Garnish with parsley. May be
served with hot rice or on toast
points. 6 servings.
The appearance of the food
should count when you're shop-
ping. Know what foods should
look like when they are at peak
quality. Badly dented, bulging or
rusted canned goods should be av-
oided as leakage and subsequent
spoilage may occur. Similarly,
f men foods in worn, icy or thick-
ly frosted packages may not be of
the best quality because of poor
handling or storing.
When buying meat, compare
the different cuts on the basis of
thviember of servings of cooked
meat they should give, as well as
by the price per pound. The am-
ount of bone, fat and trim ming
will influence your selection. The
price of meat is no indication of
food value - the less expensive
cuts are just as nourishing as
those that cost more.
There are certain things to
keep in mind when you're shop-
ping for each type of food - dairy
products, fruits and vegetables,
eggs, meat and poultry. The Can-
ada Department of Agriculture
has issued a new publication en-
titled "Your Food Dollar" which
gives information on wise shop-
ping. It also deals with such items
as food prices in relation to con-
sumers income, proportion of
disposable income spent on food
and what share of the consumer
dollar goes into marketing costs
and producer income.
Love of money is the root of
half the evil in this world. Lack
of it is the root of the other
half.
• O 0 • go. O. • •
Primo