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Home My WebLink AboutThe Brussels Post, 1977-07-13, Page 23McCutcheon Grocery Phone 8879445 We Deliver 6 Schneiders FrOett • 09 MINI SIZZLERS SAUSAGE Mitchell's APPLESAUCE. ,'Weston DONUTS • Fresh CABBAGE 19 oz. tin 2/89 Pkg. of 12 59' 33 a head STEPHENSON'S Bakery Moderne TOILET TISSUE Valley Farms FRENCH FRIES Green Giant N I BLET CORN CORN Bee SYRUP Chapman Ice Cream .99c Grocery 99' 3P1.00 2/890 69' 4 to a Pac 2 lbs. 12 ozs. 2 lb. Phone 887-9226, Free Delivery J. L. Mc Cutcheon Motors Chev. Olds. Brussels 887-6856 • • • • • • • • • • • • • • • • • • '77 Chev. Pickup $41 95. plus freight and pre delivery '74 Astre $ 1 800. roadworthy '73 Javelin $2200 roadworthy 6 cyl. • Fewer (co FARM EQUIPMENT LTD. SEAFORTH - AYR - CAMBRIDGE III Gentle is the word to describe these machines urrvweww P11:11 al International Edible Bean Combines YOUW'HURON COUNTY BEAN SPECIALIST LOCKWOOD INNES PICKUPS LOCKWOOD INNES PULLER CUTTERS LOCKWOOD INNES WINDROWERS • USED COMBINES A.C:Gleanor M w/corn & grain heads :..$24,900 I.H.C, 203 combine w/grain cornhead . $2,399 I.H.C. 503 combine w/corn & grain head. $3,399 Ford 620 combine w/3x30 cornhead,grain ' head $ 6,666 19741,F1. 715 combine w/10' head & pickup , $184900 1975 LH. 815' diesel combine 10' head , pickup • & 844 cornhead.. . . . $32,500 1975 J.D. 3300 combine w/corn & grain Lhead . 120,900 .1911 Case 960 combine w/corn & grain $ 7,700 M. F.410 combine w/grain head $ 9,800 M.F.300 combine w/grain head . . 1,900 Gleaner A model combine w/grain head . $ 4,650 1:11.315 combine 'w/cab & grain head (like new) ,..4 i* .. • • • ... • • • • • 'S 10,900 1.11,175 swather, reconditioned i& repainted hay machine....... $ 3,900 reconditioned & repainted hay NI SEAFORTH 527-0120 di ••• THE BRUSSELS POST, JULX 00977 23. nice iIto iety, road Elston ztioa I of fit of rslx will ssels II with !wise.; Dlp part it to rds," PICNICS INVITED — The Maitland Valley Conser- vation Authority has fixed up some of the land they own on the far side of the danir as an attractive picnic area. Picnic tables and washrooms have been provided for the convenience of the public but no overnight camping is allowed. (Photo by Langlois) t#1 Fresh cherries make tarts Sweet Ontario cherries are espicially mouth-watering when glazed with red currant jelly to top cream-cheese filled tarts. Food specialists at the Ontario Food Council who developed this. Tecip 'e note one thing in 'particular about it: you can prepare these tarts about as quickly as it w ill take your "handy helper" to pit the 36 cherries needed for them. Fresh Cherry Cheese Tarts 6 tarts shells, baked 1 (4 o ) package plain cream cheese 2 tbsp, table cream 1 tbsp sugar few drops vanilla essence, pitted, halved, sweet cherries (approx. 36 3 tbsp red currant jelly Soften cheese and beat until smooth with cream. Add sugar and a few drops vanilla; mix well. Spread mixture in tart shells. 'Cover generously with cherries. Melt jelly and spoon over cherries. Chill. Makes 6 servings. Frozen yogurt is a cooler It's the hottest thing on the frozen scene! Ice cream's long rule as "King of the cones" may be scooped to an end - the challenger is the polar cooler, frozen yogurt. You might think it's yogurt incognito, but basically frozen yogurt is much like the yogurt you buy at the store, except it's frozen. The hard-frozen kind . is served just like hard ice cream. The soft-frozen yogurt is made in the same machines that produces soft ice milk, but at a colder temperature. Frozen yogurt can be served in as many different ways as ice cream. The most popular form so far has been the yogurt cone. Food Advisory Division, Agricul- ture Canada has come up with a recipe for making a similar product at home. It resembles hard ice cream. The "Frozen Raspberry Yogurt" comes with a `peachy" variation. If you haven't tried frozen yogurt yet, you have a lot of catching up to dot Here are a few serving suggestions to get your homemade yogurt all dressed up and out on the town: frozen yogurt in cones, sprinkled with nuts, granola, coconut, or drizzled with honey; on crepes, pancakes or waffles topped with fresh, frozen or canned fruit depending on the season; in an attractive glass with creme de menthe, garnished with chocolate shavings; in peach halves, perked up with a garnish. But why not experiment on your own? Use frozen yogurt in sundaes, shakes, eggnogs, , Convinced? Frozen Raspberry Yogurt 1 9-ounce package frozen sweetened raspberries, thawed V2 cup sugar 1/4 teaspoon salt 1 envelope unflavoured gelatin eup cold water 1 tablespoon lemon juice 1 cup plain yogurt 2' egg whites p uree raspberries in blender or ress through sieve. Add sugar and salt and heat thoroughly, but donut boil. Soak gelatin in watet. Add to hot raspberry mixture and stir until dissolved. Stir in lemon juice and cool about 10 nihnites, Add Yegart. Turn into 9x5 inch loaf pan and freeze until almost firm (about 1 hour). Allow raspberry mixture to soften slightly. Beat in egg whites until smooth and fluffy (about 10 ' minutes). Return to loaf pan and freeze overnight. Makes about 4 cups. Frozen Peach Yogurt: Make as Frozen Raspberry Yogurt, but use 1 19 ounce can peaches, drained in place of the 9 ounce package frozen raspberries. Makes about 4 cups.