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Home My WebLink AboutThe Brussels Post, 1972-11-01, Page 12SEPARATE SCHOOL NOMINATION of TRUSTEES To all Separate School supporters in the Townships of Grey, Hulled, Howick, Morris, McKillop and the Town of Clin- ton. TAKE NOTICE THAT: NOMINATIONS will be received on Thursday, Friday and Monday, November 9, 10 and 13, 1972 from 9 a.m. to 5 p.m. on each of these days at the MUNICIPAL OFFICE, WIN- throp, Ontario, of fit and proper per- ons to be elected to fill the office' of one trustee to represent the above mention- ed area collectively on the Huron-Perth. County Roman Catholic Separate School Board for the years 1973 and 1974. Nomination forms are available' atany Municipal Clerk's Office and to be ac- cepted, must be signed by at least ten electors from the area affected. Marion McClure Returning Officer and Clerk of McKillop Township RATEPAYERS' MEETINO WEDNESDAY, NOVEMBER 8th BRUSSELS LIBRARY at 8 p.m. Nomination proceedings will be discussed. J. S, McCutcheon, Wm. H. King, Reeve Clerk .Ariammeralmmoillollm.10.1.1111mmmill immemprii NOMINATIONS TOWNSHIP of GREY NOTICE is hereby given to the Munici- pal Eledors of the Township of Grey in the the County of Huron that in com- pliance with The Municipal Elections. Act, 1972, Chapter 95, the period for NOMINATIONS in the said TOWNSHIP of GREY is the' period from Thursday, Nov. 9th, 1972 until Monday, Nov. 13th, 1972 at 5 o'clock in the afternoon for the purpose of nominating fit and proper persons for the office of Reeve, Deputy-Reeve and three Councillors to serve the Township of Grey; three Trustees to serve the Police Village of Ethel; 'two School Trustees' by Public School Electors to serve the Huron County School Board for the combined Municipalities of Brussels, Morris and Grey of which all electors are hereby re- quired to take notice and govern them- selves accordingly, and ifa greater num- ber of candidates than required to fill the said offices, are nominated and make the required declarations, polls will be opened on the dates stated be- low for the purposes of taking the poll from 11 o'cloik in the forenoon until 8 o'clock in the afternoon. Advance Poll — First Day:— Monday, ,Nov. 27, 1972 Advance Poll — Second Day:— Saturday, Dec. 2, 1972 POLLING DAY:— Monday, Dec. 4, 1972 Given under my hand this 2nd day of. November, 1972. Edythe M. Cardiff Returning Officer 1 Turnips .good on fall nienyes until fluffy with beater. an electric. Z tbsp, brown eugar Turnip Casserole 2 lbs. yellow turnips 1 large potato, 1 1/2 tsp. salt 1/2 tsp, pepper 3 tbsp. butter Pork liver", in loaf ar sauce You're looking for a. nutritional "bonanza" stop 'at the. meat counter and pick up some pork liver!, One Pound will serve three or fonr, pork liver usually costs less per pound than Other- tYPes. It has a more pronounced flavor than other livers but As goOd cooked with vegetables such as onions, tomatoes and herbs. Canadians cla not eat enough of the SP called "variety meats"- liver, kidney, heart and tongue. These meats are excellent sources pf protein, iron and vitamins A and B. Organ meats are highly perishable and. should be used a day or two after purchase. They are also delicate meats and to keep them tender they should be cooked carefully at moderate temperatures. Liver, especially, will become dry and toughened by high temperatures or prolonged cook- ing. If liver is not popular at your' house home economists invite you to put either of these dishes on your table. Both are well seasoned and attractive in appearance. The "pork Liver and Vegetable Saute" takes a very short time to prepare. The "Pork Liver Loaf" combines liver with minced pork and is served with a quickly made tomato sauce. PORK LIVER AND. VEGETABLE SAUTE 1/4 cup flour 1/2 teaspoon salt Dash pepper 1/4 teaspoon paprika 1 1/2 pounds pork liver, 1/2-inch slices 2 onions, sliced 1/4 cup oil 1/3 cup chopped green peppers 1 1/2 teaspoons vinegar 1/4 teaspoon tarragon 1/2 teaspoon salt Dash pepper 3 peeled tomatoes, seeded and diced Combine first four ingred- ients. Coat liver with seasoned flour. Saute onions in oil one minute. Remove from pan. Saute liver 2 to 3; minutes each side and remove from pan. Saute onions and remaining ingredients except tomatoes for 1 to 2 minutes. Add tomatoes and heat. Pour vegetables over liver., 6 servings. PORK LIVER LOAF 1 pound pork liver 1 pound minced pork 1/2 cup rolled oats 1/2 cup chopped onion 1/3 cup grated carrot 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/2 teaspoon thyme 1/2 teaspoon rosemary 2 teaspoons Worcestershire sauce 2 beaten eggs 3/4 cup tomato juice Scald liver in boiling water 5 minutes. Drain and grind in meat grinder. Add remaining ingredients. Turn into 9 x 5 x3 inch loaf pan. Bake 1 1/4 hours at 350 degrees F. Serve with Quick Tomato Sauce. 6 servings. QUICK TOMATO SAUCE 1 10-ounce can tomato sauce 1/2 teaspoon Worcestershire sauce Dash salt Dash pepper 3/4 teaspoon sugar 1/8 teaspoon rosemary Combine ingredients and heat. Makes about 1 cup. Sausage with Rolenta 1 lb, Pori; or beet Sausage t, tbsp, salad 011 1 large Pnion, chapped 28-oz.. can tomatoes 0-oz{ can tomato paste 1 tsp, sugar A tbsp. parsley, chopped 1/2 tsP• dry mustard 1/2 tsp. Sweet basil poles ta 3/4 cup cornmeal 2 cups milk 1 egg 1 1 /2 cups parmesan 2 tbsp. butter 1 tsp, salt 1/8 tsp. black pepper 1. Lightly brown onion and sau- sages in oil. 2. Add, tomatoes, paste, sugar, parsley, mustard and sweet basil. Simmer for 30 mins. 3. Meanwhile, combine cornmeal and 'milk in heaVy saucepan. Cook over medium heat, stir- ring occasionally, until mix- ture boils. 4. Remove from heat. Beat in egg. 5. Stir in rest of ingredients. Spread in greased 10 in. x 6 in. x 2 in. baking dish. 6. Spoon sausage mixture over polenta. Bake at 375 deg.F, for 40 minutes. 7. Let stand 10 minutes before serving. Serves 6 to 8. Frozen peas, which have been carefully stored, cooked and served can rival the flavor and appearance of fresh green peas. Special varieties of peas, suit- able for freezing, are harvested at the peak of sweetness. They are blanched before freezing then frozen before packaging. The peas are graded Canada Fancy and Canada Choice, depending on the color, uniformity of size, texture and absence of defects. Frozen peas are packaged in the 12-ounce size which usually serves four, or the 2-pound,. 10 serving size. Cost per sere-; ing may be calculated accord- ingly. Since the peas have been partially cooked during blanch- ing, care must be taken not to overcook them. They should be Turnips; Gourmet Style -Turn :turnips.. into a tangy ginger pickle with this. Japanese. recipe,.fresh ginger can. usually be obtained. from QrieMal .food stores or a supermarket special- ty counter, Nome economists say the turnip sticks are: so. served .cold as a relish, Pickled Turnip 1 cup white sugar 1 cup water 3/4 cup vinegar 3 tbsp. pickling salt 1/2 tsp. yellow food coloring 1/2 tsp. grated fresh ginger or 1/4 whole ginger in syrup 4 cups thinly-sliced turnip Peel turnips; slice crosswise into thin slices. Combine water, sugar, vine- gar, salt, coloring and ginger. Pour over turnips. Place in a covered jar and leave in re,- frigerator overnight before ser- Ving. Turnips: Family Style Take advantage of the easily available, inexpensive Ontario turnips. When cooking turnips, remember not to salt them as it extracts their sweetness into the stock. This turnip casserole makes an appetizing product if beaten Wash,acct peel tan* &app. tate, Cut In meclittm-elzedplece4 and cook in boiling water until tender. Drain. Add salt, Pepper and butter, and whip until fluffy. put, in lightly greased casserole, sprinkle with brown sugar and bake at 350 deg. F. for :20 mina. Serving frozen peas boiled in a very small amount of water for the time specified on the package. However, frozen peas will have more flavor if cooked by either of the follow- ing methods, according to the home economists at Canada Agri- culture. For a 12-ounce pack- age: Melt 2 tablespoons butter in top of a double boiler, add peas, sprinkle with 'salt then cover and cook over boiling water until tender (about 20 minutes) OR .place peas in a greased baking dish, sprinkle with salt and dot with 2 tablespoons butter then cover and bake 35 to 40 min- utes at 325 degrees F. If desired add one of the following to the cooked, buttered peas just before serving: curry powder, savory, chopped chives or mint jelly. 12.---THE BRUSSELS POST; NOVEMBER 1i 1912