HomeMy WebLinkAboutThe 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
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TOPNOTCH FEEDS LIMITED
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"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.
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SPECIALS
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