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Home My WebLink AboutThe Brussels Post, 1973-01-10, Page 9A "HEARTY" DISH Economy, nutrition and most of all,- flavor, these three features make beef heart a• perfect dish for your family. Stuffed with a bread and bacon mixture and cooked with tender vegetables, it pleases all palates. Home economists invite• you to try their recipe for stuffed beef heart. Meat any your food budget JAMESW Power ChOring. Farm ,Equipment for Dairy;, Beef, '•Hogs, PoLiltry, Pipe line Milkers — Stable Nam. .ert *— Silo Unloaders Cattle: Feeders Ventilation,• COMPLETE BARN INSTALLATION FREE PLANNING anci•ESTIMATES; M arm Equipment 'RALPH HAVEMAN 881-9404 BRUSSELS BERG Sales — Seivice Installation FREE ESTIMATES • Barn Cleaners • Bunk Feeders • Stabling Donald G. Ives R.R. 2, Blyth Phone Brussels 887.9024 amf•••••••••:••••••.., Interesting letter from "The Harbottles in Niger", and passed around several pictures. Mrs. ,Earl Dunn also told of Africa and pictures taken there which she had seen recently. A get-Well card was signed by the members to be sent to Mrs. John A Perrie, who is ill in ListOwel Hospital. Mrs. Veatch" ',.?a,Ve a reading "A Happy New YOU" and the leader read, a'A New Year, a New Day in Missions in the 70's". Closing hymn was "We've a Story to tell to the nations" 'and all repeated .the Lord's Prayer. Mrs. Engel conducted "A Cal- endar Contest" and Mrs.Caivin Cameron and the hostess served refreShmentS. Mr. and Mrs. Donald Poth, New Dundee, were Sunday tors with /WS. Melvin BeCker. We are pleased to report that Mrs: John A. Petrie is 'MOOT- ing f011oWing surgery and Oen- monia. MI6 has been a patient Open in Brussels Tuesdays and Fridays PHONE 887-6663 All other days Monkton 347-2241 17 year's experience of income tax preparation News of Cranbrook See us first about your estate Estate planning for the living as well as protection for successors go together. That's why we suggest you call us right now to help you develop your living estate plan—then get your lawyer to draw up your will. Generation after generation, Victoria and Grey has specia- lized in helping to plan for estate development for today as well as protecting the inter rests of tomorrow's heirs. You make your will; we make it work. VICTORIA „d VG GREY . TRUST COMPANY SINCE 1889 C. I. Stief, Branch Manager Listowel two to three servings from a pound of meat with bone. If a cut has a large amount of fat and bone it can cost more than a boneless one. Although you may be getting more pounds for your dollar you are getting more waste as well. The so-called "cheaper" meats such as hamburger and sausage may not be as good a buy as the price would indicate. When you consider the amount of fat lost in cooking, other cuts may offer more meat for your money. Minced beef or hamburger, ac- cording to Food and Drug Re- gulations, must not contain more than thirty per cent of the fat *from the cut, and if it is labelled "lean" it must not contain more than fifteen per cent of this fat. You will therefore get less waste with the lean minced beef. -Price is no indication of food value. The less expensive cuts offer as much nourishment as those that cost more. Slow cooking in a small amount of liquid tenderizes the less ex- pensive cuts of meat. Cooked properly, a pot roast can be as tender and tasty as a rib roast and a braised round steak as tender as a broiled sirloin. Look for weekly "specials" on meat. Prices vary greatly throughout the year, mainly be- Correspondent Mrs. Mac Engel Rev. John Brush, Molesworth conducted the service in Knox Presbyterian Church on Sunday afternoon. 1 beef heart (3 to . 4 lbs.) Salt and pepper to sprinkle 4 slices bacon 1 tablespoon fat from bacon 2 cups soft bread crumbs 1/2 cup chopped celery 1/3 cup chopped onion 1 egg slightly beaten 1/2 teaspoon salt 11/8 teaspoon pepper • 1/4 teaspoon n sagethy me 1 cup beef broth 1 bay leaf 6 carrots, cut in 1 inch chunks 6 whole potatoes, quartered 6 whole onions Wash heart thoroughly, wipe dry. Trim excess fat: Sprinkle inside heart with salt and pepper. To make stuffing; fry bacon and then crumble.• Combine next. .nine ingredients to complete stuffing: fry bacon and then crum- ble. Combine next nine in-, gredients 'to complete stuffing. Stuff and truss heart. Place in large pan. Add beef broth hand bay leaf, Over and bake about• 21/4 hourt at 325 degrees F. Add vegetables, and continue cooking covered until vegetables are tender (1 hour). Drain and m easure stock. To make gravy, IX 1 tablespoon flour with 1 tablespoon water for eery Cup of Stock. Return graVy tO heat, "What! hamburger again?" Is this a' phrase commonly heard in your household, When you serve hamburger in one of a dozen or more ways. Perhaps it's time to consider a change in your menu planning...or could it he your buying habits? While it is true that there is no magic forffula that will guarantee com- plete satisfaction from your food dollars, the home economists, Agriculture Canada agree that uy careful selection of meats you should be able to stay -within your budget and eat your steak too. Knowing the cuts and how you are going to prepare them is of utmost importance in a wise selection . of the meat. It is best to choose the cuts of meat by taking into accbunt the number of servings you will get as well as - the, price per pound. For example, you should get approxi- mately three to four servings of boneless meat and about cause of supply and seasonal demands. You may find that the prices of steaks and hamburger are higher during the barbecue season due to increased con- sumer demand. In the fall or winter months, stores may offer roasts at special prices to at- tract customers. If you are a wise shopper you will take ad- vantage of •these "specials" and if 'you have a freezer you 'can save more by ',stocking up". The often neglected variety meats, such as liver, heart, kid- ney, sweetbreads tongue offer high nutritional value and are usually reasonabley priced. When buying canned or packaged meats, again compare the price per serving as well as price per pound. Be sure to read the ingredient listing on the label which gives the ingredients in decreasing order of their proportion in the pro- duct . In this way you will know approximately how much actual meat you are buying. An informative leaflet entitled "Beef Cuts" which gives useful information on the identification of beef cuts and the yield from a side of beef is available free from_ Information Division, Ca- nada Department of Agriculture, Ottawa KlA 111111111111111111111111/1111011111111111111111111111111111111111111 INCOME TAX PREPARED FOR FARMERS BUSINESSMEN and. INDIVIDUALS — Reasonable Rates — Phone today for an early appointment RONNENBERG INSURANCE AGENCY 1111111111111111111111 1111111111111111111111111111111111111111111111 Mrs' ItriGtiliSei? Fischer was 'Hearty meal for your family Meat counters usually display a great variety of cuts of all types. However, some of the most nutritious and economical ones such as heart, liver, kidney and tongue are often overlooked. If you haven't bought any of these lately, why not put them on your next shopping list? When buying heart, you will be able to select from four types: beef, pork, lamb or veal. These are easily identified by their color but they are best recog- nized by their size. Beef heart varies in color .from a deep reddish brown to a pale pinkish brown. Like all hearts, it is triangular in shape with a border of firm, creamy fat at the broadest part. The whole heart weighs between 3 and 4 pounds. Lamb heart is also dark red- dish brown but weighs only 3 to 5 ounces. Veal heart is a light pinkish gray, is similar in shape- and appearance to beef heart but is much smaller - 12 to 16 ounces. Pork heart is a slightly brighter red color than beef heart and weighs 7 to 9 ounces. Hearts should be plump and well rounded in appearance, with,. a smooth, shiny finish. When selecting organ meats of any kind, remember that they are highly perishable and should be used within a day or two of purchase. Heart, a firm textured and muscular meat, requires long slow cooking at a low tempera- ture to make it tender. For best results bake, braise or pressure-cook a stuffed heart. Since hearts are all mild- flavored, they are best served with a seasoned stuffing or sauce. Beef heart may be served with a fine herb gravy; a tomato sauce is delicious with pork heart and a cream sauce flavored with savory is a perfect accompani- ment for veal hearts. Wrap them in bacon or salt pork to prevent drying and to flavor the meat. 'For a large family, beef heart is a good buy because you can ,serve six to eight people with only one heart. You will need two to three veal hearts, three pork ,hearts or six la, mbhearts to give six servings. Home economists have tested a recipe for stuffed beef heart that is sure to please your family and give them a taste for variety meats. STUFFED BEEF HEART hOsteSs for the January. meeting of the Afterndon drotip of the Mrs. Mad Engel, the, leader opened the 'meeting with a readingoiFor ailappyNewYeat". "Standing at the portal Of the Opening Year" was Ming' and Joshua Ch.I:I-9 was read in f011OWed by a meditation and 'prayer.,Mrs. Engel read .poem "A Calendar" and Mrs. CalVib Cameron led in prayer. All members gaVe an appropriate' reading pertaining to•NOWYeatS. the intereating MatiberS *eke „Outer gpaee",-tiA "Prayer fOt te New yeat'P,. Eigedipe for 140.00Y .NeW Year", "Thank God for thile",‘The New Year is' am adventure Of laith"j Vett tolteayar: Eve" and ' in tiStOlivel Hospital for several boil gently tO tliidkeri. 6. to 8 Wag, verse dohthltitfie weeks and many friends hope §-okviiig.g.i, With eight Members present. The. foe speedy recovery. meeting on Wed. lari.16 and kite, John dibbonS Remember! takes but a Andrews'in St. tatnily, of itepWotthi are now place Brussels post ford wg.s anridUnded.., gkoup the .hdUse the'. firm Mtirii Ad and be money tiddkdii havewill offettoty Prayet, • owned Arnold Campbell, the TO: advertise,. tritSSOlt, Clare Veitat read an former' Bradshaw' 18g1,66414, THE BRUSSELS PoSti JANUARY 10i- 19;110