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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 N 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 iiiiMMnr MENEM liiMMINUMEMEN // 1111111111111111111 Mill111111/ 11111111111U 111111111011 111111L/./ 111111111111111111111LY /4 1111111M airdill1111111111. MM. AIM= EMI 111/. 20 HA YWARD'S Discount & Variety PATENT MEDICINES - COSMETICS' TOBACCO GROCERIES and STATIONERY Business Directory Wingham Memorial Shop QUALITY SERVICE CRAFTSMANSHIP . Opel,! Every Weeketay Your Guarantee for Over 35 Years of - CEMETERY LETTERING - BOX 156,. WINGHAM - JOHN MALLICK JIM CARDIFF • REAL ESTATE BROKER - GENERAL INSURANCE Agent for Howick Farmers' Mutual Fire Insurance FIRE - AUTO - LIABILITY Phones: office 8874100 Residence 887-6164 McGay. in's Farm Equipment We Specialize in a Complete Line of k FARM EQUIPMENT SALES and SERVICE BRUSSELS SEAFORTH 887.6365 WALTON, ONTARIO 527-0245 il..0111M1111 111111•111•11 Local Hogs WALLACE PCV, and Long Shipped - PHONE Distance Mondays BELL CLASS Hauling FS. 887-6829. TRANSPORT &F. - and. Wednesdays of Ali Livestock. J. E LONGSTAFF --OPTOMETRIST- . SEAFORTH - 517-1240 BY APPOINTMENT: CLINTON (Monday Only) - 482.7010 _ . . . BULOVA Akurriri [ ANSTETT Watch - We and Sell ACCTITHON --:3:StOres CLINTON ....., ,, jewellery and , JEWELLERS . . - , Servite,-, Repairs 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!