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HomeMy WebLinkAboutThe Brussels Post, 1973-05-16, Page 12Care for your frozen foods! When freezing foods, packag- ing is all-importanti Because foods dry out rapidly in the freezer, they should be well wrapped in special freezer containers and wrappings that are moisture-vapor-resistant, odor- less and tasteless. Freezer wrappings that may be used for frozen foods include aluminum foil, special freezer paper and plastic film. Alumi- num foil is a good wrap for all foods and offers protection against objectionable tastes and odors. It is best to use a heavy weight foil; be careful not to puncture it when wrapping bone- in meats. Aluminum foil can also be used for wrapping foods that need heating before serving. Freezer paper is specially coated to protect frozen foods. It should be tightly sealed with freezer tape to exclude as much air as possible. Plastic films are convenient wrapping materials that conform to the contour of the food. Use Only films that are labelled for use in freezing. Freezer containers are available in several shapes, sizes and materials such as aluminum, plastic or waxed cardboard. Square and rectangular con- tainers take up less space than round ones, and those that are flat on both top and bottom are easier to stack. Plastic freezer bags in various sizes are widely used for packing food. Excess air • should be pressed out of the bag before freezing and an airtight seal made by twisting the top of the bag several times and securing tightly with a closure. Properly packaged foods may be stored in the freezer for several months. Frozen fruits, vegetables and herbs may be stored for 1 year. The maximum recommended storage time for bedf roasts and steaks is 12 months; cooked meats and roasts may ' be stored for 2 months. Variety meats are best kept no longer than 4 months. Whole chickens and turkeys may be stored 1 • year. Plan to use prepared foods such as breads, cakes, sandwiches, casseroles within 4 months, although some will keep longer. For additional information on freezing foods, write to Infor- mation Division, Agriculture Canada Sir John Carling Building, Ottawa,KlA 007, for a free ,publiction: "Freezing Foods" #892. A cold frame gives some plants a headstart Cold frames can be usefpl, especially if you plan to grow your own marigolds, salvia, or early vegetables that grow quickly under cool conditions. with a cold frame the good spring sunshine can be put to use to speed up your garden. A cold frame is basically a box with a glass top and soil banked around the outside to prevent cold drafts. The 18- to 24-inch sides can be made of boards fastened together or plyWoodo For the top an old storm window or a frame ,covered with plastid can be Used. During bright spring days it can ,get very hot 'inside a cold frame; thiS excessive heat can be daMaging to young Seedlings. prop the top open tie • keep the temperature at the right level. Soil in a cold frame should be the best available. A mixture of topsoil, sand, and well,rOtted nianiike is Ideal., If you already have a cold fratne, you could add more Mantire this year, If you want to start plants in a cold frame now, Make "sure it is Situated near the hOuSe So you Can Vat in a small electric heater during ftoky t STRAWBERRY ICE CREAM TORTE - THE FINISHING TOUCH This "Strawberry Ice Cream Torte" suggested by home economists is a real beauty. Because it can be, prepared ahead of time and stored in the freezer it is anddeal dessert when you are se ving a large crowd. No last minute preparation means more time to spend with your guests. A buffet for special occasions '4. IRR tt@gicjit For easy carving and attrac ‘-111 lye servings, it is best to let a rib eye roast "set" 15 to 2p minutes before carving. Simply place the roast on a baard or ' platter of adequate size, hold It firmly with a fork and carve across the grain into slices of desired thickness with a sharp knife or electric knife. Car ing across the grain mea simply carving from the top the roast down to the boa when it's a boneless rib ey Leftover roast beef can spruced up for second - day se • vice by heating in a wine sauc For Second - Day Beef Burgun sliced cooked roast and cut in strips. Stir into hot gravy which burgundy wine has be added to taste. Add sliced fre mushrooms, cover and coo slowly until heated throng Serve over cooked noodles rice. A 1,000 pound live steer yiel only about 432 pounds of sall able beef at the meat counter the form of retail-ready cut Get that mortgage now! READ and USE POST CLASSIFIED Action Ads DIAL DIRECT 887 ea 6641 . This time of the year brings many special occasions -gradua- tions, showers, receptions and family reunions - when you may want to entertain a larger group of people than you 'can seat com- fortably in your dining area. One simple solution is to serve a meal buffet-style where your guests serve themselves from a table on which an array of food is placed. Good food, an at- tractive table and congenial com- pany can combine, to give a buffet which has all the graciousness of a meal that that you would serve formally. Although buffet meals are easy on you as a hostess, they do require careful planning and preparation. When planning the menu, con- sider casserole dishes - they dbme piping hot from the oven to the table and they h old the heat well. A choice of hot and, cold dishes is a good idea. Re- member that the food need not be elaborate, but it should be plentiful and easy to eat with only a fork or a spoon. Consider- ing the menu from another stand- point, include dishes which can be prepared in advance so that you will have little to do immediately before dinner is served except arrange the food on the table. Your buffet table should be as attractive as possible. Ar- range the food, plates, napkins and silver in the order in which they will be used, making it easy, for your guests to serve them- selves. If there is not suffi- cient space on the table for the dessert, or if you are serving a frozen dessert it can be brought to the table after the first course. Home economists offer se- veral recipe suggestions for your next special occasion. All may be prepared well in advance. The rich, creamy "Chicken and Ham Casserole" is y a magnificent dish which may he reheated while you welcome your guests. "Cu- cumber Mousse" need only be unmolded at serving time. Its refreshing flavor and delicate color will add a touch of ele- gance to your table. As a grande finale, serve a mouth-watering "Strawberry Ice. Cream Torte". To complete your menu include a crisp salad, a platter of .assor- ted cold cuts, relishes, a large basket of rolls and biscuits and trays 'of fruit and cheese. CHICKEN AND HAM CASSEROLE 1/2 pound halved mushrooms 1/4 cup diced green pepper 1/4 cup butter 1/4 cup flour 1 1/2 cups milk 1/4 cup chicken bouillon 1/4 teaspoon garlic salt 1/8 teaspoon pepper 1/8 teaspoon dry mustard 1/4 teaspoon monosodium glutamate 1 teaspoon salt 1/4' teaspoon paprika ' 1 tablespoon tomato catsup 1 1/2 cup cubed Canadian Tilsit cheese 1 1/2 cups diced cooked chicken 1 1/2 cups diced cooked ham 2 cups cooked thin noodles (4 ounces uncooked) 1/4 cup sherry 1 cup buttered bread cubes Saute mushrooms and green pepper in butter about 5 minutes. Blend in flour, seasonings • and catsup. Gradually add milk and bouillon. Stir and cook until smooth and thick. Add cheese and stir until melted. Add chicken, ham, noodles and sherry. Pour into greased baking dish and top with bread cubes. Bake 30 minutes at 350 degrees F, 6 servings. CUCUMBER MOUSSE 1 envelope gelatin 1/4 cup water 3 tablespoons vinegar 3/4 teaspoon salt Dash white peper Dash cayenne 1/2 cup mayonnaise or salad dressing 2 cups finely chopped, unpeeled cucumbers 2 teaspoons finely chopped onion 3/4 cup whipping cream, whipped Soak gelatin in cold water and vinegar. Add salt, pepper, cayenne and heat to dissolve. Chill until partially set. Add mayonaise, cucumber and onion. Fold mixture into whipped cream. Pour into greased mold. Serve on salad greens. 6 servings. STRAWBERRY ICE CREAM TORTE 1 10-inch angel cake 1--quart strawberry ice cream 1 15-ounce package frozen sweetened sliced straw- berries 1 egg white 1/2 cup sugar Slice cake into 3 layers. Soften ice cream and thaw ber- ries, reserving 1/2 cup. Fold berries into ice cream. Spread ice cream mixture between layers of cake. Beat egg white until soft peaks form, gradually beat in sugar and reserved 1/2 cup berries and continue beating until stiff and glossy. Add few drops red food coloring if desired. Spread on top and sides of cake. Freeze. Remove from freezer 10 minutes before serving. 10 to 12 servings. Right now, before the cost of mortgage money rises further, is the time for you to borrow money to buy that summer cottage or to build that dream home. Remember that, over the years, the value of houses tends to rise sharply. Remember, too, that the people here at Victoria and Grey have behind them over 80 years of experience in satisfying the money needs of people like you. Come see us first. • VG TRUST COMPANY SINCE 1889 C. I. Stief, Branch Manag Listowel .ittittittELS POST; MAY 16i 1973 '72 Galaxie 500, 2-door, HT. '72 Grand-Torino, 4-door '71 Mustang, 2-door, HT. '70 Meteor Rideau, 4-door '70 Olds. Cutlass, 2-door, HT. '69 Galaxie 500, 4-door, BHT. 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