HomeMy WebLinkAboutThe Brussels Post, 1973-01-10, Page 8Frozen French
fried potcdoes
In spite of the growing popu-•
larity of golden-brown french
fries, many homemakers avoid
making them either because of the
lengthy preparation time and at-
tention required or .because of
the lack of the proper equipment.
Now that frozen french fried
potatoes are readily available in
the retail stores, you can take
advantage of their convenience
to satisfy the family's constant
demand for th^-9 crispy morsels.
Frozer fried potatoes,
one of the first frozen foods to
be mark0erl, arP the most popu-
lar of all pr.icessed potato pro-
ducts. They're sold as julienne,
shoestring, regular cut or crinkle
cut. They have been peeled, cut,
blanched,' then fried and
immediately frozen, leaving only
the task of heating and serving
to the homemaker. What could
be easier and result in more
eating pleasure? It must be re-
membered that, although this
extra processing adds to the cost,
to the busy homemaker to whom
time is money, they are a real
saving.
Browned just right to suit
your taste, french fries are a
hearty and satisfying companion
to many meats and meat dishes.
They may be pan-fried, deep
fat fried or simply heated in
the oven. Heated on foil on the
barbecue, they are the perfect
accompaniment to a sizzling
steak. For gourmet fare, cut
crisp and golden french, fries
in cubes and toss them with
sauteed mushrooms and onions,
Home economists have tested
two interesting recipes using
frozen french fried potatoes. The
g (Quick Potato Casserole" and
the "Hash Brown Potatoes" pro-
vide hearty food for hearty ap-
petites.
11[IWEIDLZ LIE
...and get more from the GOOD YEARS
Froichi Nugent '''f"
ASIDE FROM
COMPLAINTS, OUR
COMMUNITY NEEDS
ACTT ON FROM IT'S
CrrIZENS.
NS.„ '-. to,
ISIF
Mid-Town Mayor
CROSSWORD PUZZLE
CEP KlE1101711
m omo NEE MEMO nionmarm mmn moo
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moommemnim mum umnmn mom EIRDOO
a
0
ACROSS
1. "Rain" her-
oine,
Thompson
6. Grand old
name
10. Soprano,
Lucine --
11. Fashion'
12. Be ruined
(4 wds.)
14. Algerian
port
15. Wrath
16. Student'of
ethics
21. Withdraw
from a
group
24. Horse
command
25. African
antelope
26. Tomorrow's
oak
28. French
river
29. Worshiped
30. Motherly
33. - King
Cole
34. "- of
Spain"
38. "It's the !Pp
(flipper's
words of
approVal)
42: Concerning'
43. Expiate'
44. Like
Hubbard's
Clipboard
45. German
river
4. Metal
merchants
5. Consume
6. Cover
girl
7. In
the
past
8. Toupee
(slang)
9. "Da,"
translated
11. - Miles
13. Employ
17, Singular
Stra-
vinsky
19. With-
ered
20. Watch
the
flock
21. Line of Today 's
junc- Answer
tune
22. "Essays
• of "
23, Jargon
26. City in
Okla-
homa
27. Arrange
in
proper
order
29. Tapir
31. Follow
as a
result
32. Engrossed
35. Free-
man F.
Gosden
36. Hamlet
was one
37 Franco-
Belgian
river
38. Taxi
39. Arab
garment
40. Craggy
hill
41. Talk
(slang)
DOWN
I, Starch
2. 'Cupid
3. Information
BRUSSELS POST JANUARY,10; 1973
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20
HA YWARD'S
Discount & Variety
PATENT MEDICINES - COSMETICS'
TOBACCO
GROCERIES and STATIONERY
Business Directory
Wingham Memorial Shop
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FIRE - AUTO - LIABILITY
Phones: office 8874100 Residence 887-6164
McGay. in's Farm Equipment
We Specialize in a Complete Line of
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BRUSSELS SEAFORTH
887.6365 WALTON, ONTARIO 527-0245
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WALICIEIttON
LTD.
vomits;
,
•
_
Four seasons for fruit
Bulging may occur as a result
of increased pressure inside the
can. As the contents freeze
they increase in volume.
Frozen canned foods may be
thawed at room temperature) or
over boiling water.' As these
products do not keep long once
they are thawed, you
should plan to use them as soon
as possible. Frozen cannedfruits
that have lost some firmness may
be used in desserts where the
texture is not as important as
flavor.
The home economists, Agri-
culture *Canada, Ottawa suggest
interesting recipes for tasty
peach desserts, made from
canned peaches and eggs. Eggs
are plentiful now and are always
economical; so buy an extra dozen
and try a peach omelet for des-
sert or a custard sauce on can-
ned peaches. These recipes
are also tasty when made with
canned fruits.
t
-
The season for fruits has been
extended over twelve months of
the year thanks to the canning
process. Canned fruits bring
variety and color to winter meals
and are a tasty commodity to
have on hand at home or at the
winter cottage. They are sold
under three grade names: Cana-
da Fancy, Canada Choice
and Canada Standard.
Canned fruits should be stored
in a cool dry place where the
temperature remains constant.
They may be kept indefinitely as
long as there is no sign of leak-
age or bulging which indicates
that spoilage has taken place.
The contents of dented cans are
not usually affected, unless the
dents are severe enough to cause
leakage.
Canned fruits should be stored
in a cool dry place where the
temperature remains constant.
Canned fruits stored in the
winter cottage or taken along on
a camping trip may be subjected
to accidental freezing. If they
have been frozen they are still
safe to use but the texture may
be'slightly soft. Repeated freez-
ing and thawing will break down
the texture of the canned fruit
even more. Freezing does not,
however, impair the flavor or nu-
tritive value of canned goods.
Cans exposed to freezing tem-
peratures should also be checked
for signs of leakage or bulging.
• PEACH OMELET
2 Eggs
Pinch salt
1 tablespoon sugar
2 tablespoons milk
1/2 tablespoon butter
1/3 cup drained, sliced, canned
peaches
1 tablespoon blanched slivered
almonds
Sugar to sprinkle
Beat eggs slightly. Add salt,
sugar and milk. Mix thoroughly.
Melt butter in '7-inch fry pan hot
enough to make drop of water
sizzle. Pour in egg mixture and
reduce heat. Cook slowly,
tilting pan and lifting cooked por-
tion with spatula to allow un-
cooked mixture to run under-
neath. when eggs are just set,
arrange peaches over half the
omelet. Fold over, sprinkle top
With almonds and sugar. Brown
under broiler until top is golden
brown (1 to 2 minutes).
Serve immediately. 2 servings.
CUSTARD SAUCE
3 eggs
1/4 cup sugar
1/8 teaspoon salt
2 cups hot milk
1/2 teaspoon vanilla
Beat eggs, add sugar and salt
and blend well. Gradually add
hot milk. Cook over simmering ,
(not boiling) water, stirring con-
stantly until mixture begins to
thicken. Immediately remove
from heat. Cool and stir in
vanilla. Chill. Serve with
peaches. Makes about 2 1/2 cups.
QUICK POTATO CASSEROLE
1 cup chopped onion
2 tablespoons butter
1 10-ounce can condensed
cream of celery soup
1/4 teaspoon celery salt
3/4 cup milk
2 9-ounce package frozen
French fried potatoes
1 cup diced bologna
1/2 cup grated cheddar cheese
Saute onion in butter until
it is transparent. Add soup,
celery salt and milk, stirring
until smooth. Combine French
fried potatoes and bologna in
baking dish and pour soup mix-
ture over top., Sprinkle with
cheese and bake 20 to 25 minutes
at 350 degrees F. 6 servings.
HASH BROWN POTATOES
1 cup chopped onion
1/4 cup butter
2 9-ounce package frozen
French fried potatoes, chop-
ped
1 teaspoon salt
1/8 teaspoon pepper
Saute onion in butter until
it is transparent. Add remain-
ing ingredients and cook, at me-
dium heat, turning occasionally
until browned. (about 20 minutes).
6 servings.
Tasty -Topic
Fruited Oatmeal Bread
1 cake (1 ounce) yeast or
1 package dry yeast 1/4 cup lukewarm water
1 1/2 cups boiling water
1 cup qUick-COoking oats
1/4 cup melted lard
1/2 cup molasses
2 teaspoons salt
5 1/2 to 6 cups flour
1/2 cup ChOpped candied fruit
1/2 cup raisins
Soften yeast in lukewarm
water. Add melted lard, Motu',
SeS and salt to oat mixture. Cool
until lUkeWarni. Add yeast and
mix well. Stir in 1/3 of flour,
then fruit, and taiSiii8. Add
enough of the remaining flour
to make a soft dough, stirring
to mix. Knead lightly on a
lightly floured board. Plade in
a greased bowl, cover, set in a
Warne place and let rise Until
dOlible in Maki Punch rdown and
divide dough in half, shape and
plAde in. 2 greased 5 kg inch
loaf panSi. Let rise until double
in bulk' ' bake in a moderate
Wien degree Pilot 45 to
50' iriinutes Or until done.
As I look around my home
I amreminded of many fond meth-
ories. The furniture in it reads
like a diary of my .life. When
I think now that a few years ago
when we first retired we nearly
threw it all out for new furniture,
it makes me shudder.
Like so many retired persons,
we had to fale the -facts about the
home we had been living in. It
was just too large for our needs
and too expensive for mainten-
ance on our budget. All our
friends and relatives were in town
or in neighboring communities,
so we decided to move into a
smaller house not too far out.
At first we were tempted to buy
some new furniture and get rid
of the old furniture.
Luckily, we sat down and
thought about it for a while. We
visited a few furniture stores and
realized we had everything we
needed in our old home's furni-
ture. The problem was one of
space. We just had too much fur-
niture for a small home. Some
things just had to go.
We realized that to make our
small home lqok larger, we
couldn't cram everything in. The
rooms would have to be light and
airy. That meant we would really
have to cut down. At first this
made us rather sad, but it made.
us more selective. We saved
those things only which had the
most sentimental value.
We put the things on our
dcmost wanted list" in our new
home first ,and designed each
room around the piece or pieces .
of furniture that meant the most
to us. We sold the rest and
with the money we received, we
purchased beautiful new sofa that
goes great with our 1,treasures"
in the living room.
We've now got a small home
full of memories and yet spaCious
61 the Same time. And we couldn't
be happier with it!