The Brussels Post, 1975-01-01, Page 9we're weighing our withes carefully
so you'll have a perfect balance of
peace good health .:happiness
pridtperity throughout the New Yedt.
NOURISHING BREAKFASTS — No matter in what
mood you get out of bed, plan to take time for a good
breakfast. Try Wheat Germ Muffins from Food
Advisory Services, Agriculture Canada: Serve them
hot with' butter and jam along with some cheese and
vitaminized apple juice. Then on your way to an
active day.
ESCRIPTION
For Fast
Friendly Service
Phone or
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Prescriptions to
-Tr=gym
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KEATINGps
exalt PHARMACY 'LTD
M. E. HOOVER, Phm.B.
00/ PHONE 527-1090 SEAFORTH
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THEBRUSSELS ..POST,, JANUARY T 1975
Some solutions to the
cooking. for two problem
Whether you're a young couple
a middle-aged couple whose
children have grown up or two
friends sharing an apartment,
cooking for two poses certain
problems. You both may have
full-time jobs with limited time •
for meal preparation.
In view of this, Food Advisory,
Services, Agriculture Canada'
have been studying how people
cooking for two could prepare full
course meals quickly without
sacrificing good nutrition.
Although important, cost was not
a major consideration. It was
observed that meals can easily
enough be prepared in an hour if
some weekend or evening pre-
paration is done, such as baking
or' pre-portioning of meats.
When cooking for two,
planning your meals is very
important to ensure that food is
purchased in the quantity needed
to avoid leftovers or waste.
Unless you are big vegetable
eaters, it might be preferable to
buy frozen produce to eliminate
the leftover problem. There is
however, no advantage in buying
small roasts. They tend to dry out
and shrink more than larger
roasts when cooked. Instead, buy
a larger roast and plan to freeze
the rest for later use or serve it in
a casserole. Leftover sliced beef
is always delicious in sandwiches
for lunches.
When a longer preparation
time is needed for a dish such as
meat loaf or meatballs, buy a
large amount of ground meat and
portion it 'into individual meat
loaves, meat balls or hamburg
patties. Freeze them in packages
of two serving sizes.
_Baked goods also freeze quite
well. Cut cakes and brownies in
serving-size squares and freeze
individually. If. y'our baking time
is at a premium, you can always
buy individual servings of
brownies, muffins or donuts from
a baker shop. Also freeze breads
and buns if needed and use
leftover fruits in fresh fruit
salads.
Cooking for two can be an
enriching culinary experience. It
can alio .* one to try out many
different recipes and even pre-
pare more exotic foods. Although
the two following recipes "Baby
The
Blooming
THING
By
ED VAN
GEEST
The income' tax has made more
!iars out of people than golf.
• • •
Babysitter to returning parents:
&Don't apologize — I wouldn't
be in any hurry to come home
either."
• • •
Make somebody happy today.
Mind your own business. •
• • •
The. one book that can tell you
where to spend your vacation is
your checkbook,
• , • io
BY the time you've said, "To
make a lone story short" —
already too late.
• • •
We never too late to say "Happy
New year" from all Of tit at
Listovieel Florist
Main W.
Limited •
198 Mein PhOne 10404G
We are also 04100iiiited by
Max Wafts, Brussels:
Beefies" and "Peach Trifle" do
not have the "grand gourmet
touch", they are very tasteful and
can become faithful standbys for
an informal meal.
Baby Beefies and Meatballs
2 pounds minced beef
3/4 cup rolled oats
1/2 cup finely chopped onion
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon savory
1 beaten egg
1/4 cup milk
2 teaspoons Worcestershire
sauce
Mix beef, oats, onion and
seasonings. Combine egg, milk
and Worcestershire sauce. Add
to meat blending Well. Shape in 4
6 ounce loaves and 10 1/2 inch
meatballs. Bake Baby Beefies 30
minutes at 350 degrees F. Brown
meatballs 2 to 3 minutes in 2
tablespoons ,hot fat over
moderately high heat. Reduce
heat to moderate and cook 6 to 8
minutes more.
Serve 1 Baby Beefie per person
and freeze remainder. Frozen
Beefies can be reheated for 20
minutes at 350 degrees F. Serve
two meatballs per person and
freeze remainder. Reheat and
serve with sauce if desired.
Peach Trifle
1 egg yolk
2 teaspoons sugar
Dash salt
1/2 teaspoon cornstarch
1/8 teaspoon vanilla
3/4 cup scalded milk
Beat yolk. Add sugar, salt,
cornstarch and vanilla. Blend
small amount of hot milk into egg
mixture than stir egg into remain-
ing hot milk. Stir and cook until
slightly thickened. Chill. Makes
2/3 cup.
Trifle
1 10-ounce can peach slices
2/3 cup white cake crumbs
1/4 cup syrup from peaches
Few drops almond extract
2/3 cup Custard Sauce
Whipped cream (optional)
Drain peaches reserving syrup.
Dice peaches reserving two slices
for garnish. Arrange cake
crumbs and peaches in two
dessert dishes. Top with syrup
and almond extract then custard
sauce. Chill. Garnish with
reserved peach slices and
whipped cream if desired. 2
servings.