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Home My WebLink AboutThe Brussels Post, 1973-06-06, Page 16STEPHENSON'S Bakery Grocery Kraft CHEESE SLICES, singles RICH'S COFFEE RICH 8-oz. 49 32-oz. 390 DREAM WHIP 4-oz. 490 Zip Top — 24 Cans CARLETON 'CLUB COKE $2 m 29 A Case Free Delivery 'PhOne 887-9226 F REE from OPNOTCH TOPNOTCH FEEDS LIMITED • Give your pigs a better start towards rapid growth and more protection against dis- ease and stress. Purchase 25 /80's of any Topnotch Pig Starter and get one 80-lb. bag at no charge. Mr. Cattleman Supplement your summer feeding program with free choice Topnotch 35% Liquid SO- plement. Use a proven product with a proven systent With your first order of 200 gallonS, or /noise, during special offer, you will get 50-lbS. of CIL livestock Mineral Free. For more iftfornktbion contact!, JACK RITCHIE PhOhe'8874011 „at.. saigimiantaiguilik ..womaTio' "No one offers a more complete road service than we, do!" HAYWARDS Discount 4.6., Variety Patent Meditities Cosoletits and Stationery. Suggest beef steak ready for braising These men look for mosquitoes Over the years beef has had the distinction of being the most prized of meats. Canadians con- sume 84 pounds of beef per per- son a. year, as compared to 55 pounds of pork and 30 pounds of chicken. , Beef steak has been acclaimed as the most universally enjoyed meat course. However, a side of beef yields only 21 percent steaks and this includes "less tender" steaks such as flank, blade and round as well as the tender and choice T-Bone, sir- loin and porter-house steaks. You can see why beef steak, -whether tender or not, is not an economy food item to buy. The less tender steak cuts are less expensive though, and if cooked a little "specially" can produce delicious and tender re- sults. Round steak comes from the hip section of beef, next to the rump. It is lean meat with almost no p'sarbling of fat through It. It may be sold as top or bottom round, and the top round is considered more tender. Blade steak is cut from the chuck section of the carcass. It has a long thin blade bone and some smaller ones. Flank steak is from the underside of the loin. It is a flat, lean piece of meat, with coarse fibers running lengthwise. These cuts should all be cooked with a little mois- ture added to help tenderize them. They may be marinated before cooking for extra flavor. Canada A is the top grade of beef. It is subdivided into four fat levels A-1 to A-4; A-1 has the minimum amount of fat, A-4 the highest. The meat grad- ed A has slight marbling. How- ever, Canada B and Canada C grades of beef may lack marb- ling.. The tender steaks from these two 'grades may be a little less tender, and so it may be good practice to cook steaks from these grades as you would less tender cuts. Home economists highly re- commend these two methods of braising less tender steaks. "Marinated Round Steak" is not only marinated overnight 'but the meat 'is cooked in the flavorful marinade as well. "Blade Steaks with Blue Chee8e" are cooked with onion s,oup mix, then the meat is simply- topped with blue cheese and broiled a few min- utes before serving. MARINATED ROUND STEAK MARINADE 1/3 cup vinegar 1/2 cup chili sauce 1/3 cup finely chopped onion 1/4 teaspoon dry mustard 1 teaspoon prepared horseradish 1/8 teaspoon pepper 2 to 3 drops tobasco sauce 1 1/2 pounds,round steak 2 tablespoons fat 2 cups sliced onions 2 tablespoons fat 1 tablespoon chopped parsley Combine Ingredients for mar- inade. Four over steak. Let stand several hours of overnight in refrigerator. ' Remove steak from marinade, dry with paper towel, cut in serving-size pieces and brown In 2 tablespoons of the fat. Place in greased baking dish, pour marinade over steak, cover and bake at 325 degrees until tender (about 1 1/2 hours). Baste occ- asionally: Uncover for last 1.5 minutes of cooking. Saute sliced onions in remain- ing 2 tablespoons fat until golden (about 5 minutes). Sprinkle onions and parsley over steak. 6 servings. BLADE STEAKS WITH BLUE CHEESE 3 blade steaks (about 3 pounds) 3 tablespoons fat 3 tablespoons (3/4 ounce) onion soup mix 3/4 cup water 1/4 cup crumbled blue cheese Trim excess fat from steaks and brown in fat. Sprinkle with soup mix and add water. Cover tightly and cook slowly until steaks are tender (about 1 1/2 hours). Place steaks on broiler pan and sprinkle with-crumbled cheese. Broil under preheated broiler until cheese melts (2 to 3 minutes). Serve with gravy made from pan drippings. 6 servings. Most mosquitoes go looking for man, but men rarely go looking for mosqpitoes. Roy Ellis and Monty Wood of Agriculture Canada's Entomo, logy Research Institute here are exceptions. They are looking for Canadian mosquitoes of every sex, stage and species. The scientists are preparing a manual on Canadian mosquitoes to help ecologists and mosquito abatement workers. Their work is sponsored by Agriculture Canada and the National Research Council. "The only manual currently available was published in 1955 and covers all of North America': Dr. Ellis says. "The informa- tion in it is sketchy, sometimes making mosquito identification difficult. Also, there isn't a single similar manual, dealing specifically with Canada." The new manual could be used• by ecologists to quickly identify mosquitoes. Mosquito abatement personnel could use the material to identify species causing problems in populated areas, he says. -The scientists are collecting, studying and recording various species, noting heir geo- graphical location and the condi- tions in which they breed. "We want. to be able to quickly distinguish among all our various species, in both larval and adult stages'; Dr. Wood explains. The project was begun about 10 years ago. Drs. Ellis and Wood joined .the project in December of 1972 and hope to complete the manual by Decem- ber. Since beginning their work they have been unable to identify two or three species of mos- quitoes which may be new species, Dr. Ellis says. "There are about 68 known species of mosquitoes inCanada. At least 60 of these are blood feeders which will attack man." During the summer the scien- tists plan to hunt for specimens by using dippers to collect mos- quito larvae from pools of water where the insects breed. Winter months are spent studying the specimens under microscopes, measuring and identifying species, Dr. Ellis says. Once specimens have been collected, the 'adults are freeze- dried to preserve them as naturally as possible. "Northern mosquitoes have a well-deserved reputation for being the most vicious, " Dr, Wood says. "Mosquitoes north of the tree line feed mainly on caribou which have thick fw.r and travel quickly over the barren 'tundra. As a result the mosquitoes must be able to fly fast, be aggressive and feed quickly." Partly because of the great amount of water in the north, mosquitoes, breed in great numbers. Mosquito populations may be as high as 5,000,000 per acre in many areas, he says. The scientists discount fears of malaria being carried by Canadian mosquitoes. "There is a species of Cana dian mosquito -capable of carry, lug malaria; but this only happe4' in warmer areas when the insect bites someone with malaria and` then bites a second PersOn chances of all 'these conditions': existing at the same time AN place are eXtremelY remote, Dr. Wood adds. western Equine Encephalitis, or sleeping sickness in horses, is the only important native disease Canadian mosquitoes may carry. The problem eall be found mainly in southern Sas. katchewan, but it is currently' under control, he says. We Deliver 550 550 doz. 59 Bone 887-9445 Weston's -- 16-oz. — 10o off DESSERT FRUIT CAKE Kraft — 32-oz. , SALAD BOWL DRESSING Size 138 SUNKIST ORANGES Schneider's Breaded CHICKEN BREASTS . 1 1/4 -lb. bag 1.79 cCUTC11EON: • GROCER. • SPECIALS 114t BRUSSELS kitt JUNE