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HomeMy WebLinkAboutThe Wingham Advance-Times, 1965-09-16, Page 4Page 4— Wingham Advance -Times, Thursday, Sept, 16, 1965 features from The World of Women Home and The Housewife FOR FLAVOR Today, when it's so conveni- ent to store and use garlic in its several dehydrated forms, this ancient seasoning is very popu- lar. But until about 25 years ago, garlic was considered not quite "fashionable" in a large percentage of kitchens, Now that garlic has been discovered by almost every good cook, its here -again, gone -again redol- ence has become characteristic of our modern cuisine. Instant garlic products began reaching the market on a com- mercial scale in the 1930's. Each year they have become more popular so that it is now possible to buy them in three forms -- instant garlic powder, garlic salt and instant minced garlic. Garlic powder is a teasing enhancer of all kinds of hot or cold dishes, but is espec- ially useful in cold mixtures, such as salad dressings, sand- wich fillings and dips. Garlic powder and instant minced gar- lic are full-strength; garlic salt is a blend of garlic powder and table salt. Instant minced garlic bits are about the size of sesame seeds. It can be used almost the same way that instant garlic powder is, but it should have a few minutes in a liquid, hot or cold, to release the flavor. Garlic salt, less potently aromatic, is an ideal garlic pro- duct when you're "flying blind", sprinkling it lightly over steak, h?mburgers, fish fillets and s.,,nilar dishes. Dehydrated garlic should generally be used with restraint --between 1/8 and 1/4 tea- spoonful per 6 servings --but the appetite appeal of some dishes demands that garlic be used bravely. Garlic -buttered French bread, or garlic salad dressing, or shrimp baked in garlic but- ter are examples of foods which want more than a soupcon of garlic. Many a restaurant has actually built its reputation on the strength of its potent garlic specialties. These recipes call for enough garlic to give the dish tantaliz- ing aroma.... the kind your favorite steak house offers. GARLIC ITALIAN BREAD 1 loaf Italian bread or 6 seeded rolls cup soft butter teaspoon instant garlic pow- der 3 tablespoons grated Parmesan cheese Cut loaf or rolls in diagonal slices, 1 -inch apart, making sure not to cut through bottom crust. Combine remaining in- gredients; mix until well blend- ed. Spread all mixture between. slices. Place bread on an un - greased cooky sheet. Bake in a preheated moderate oven (350 degrees F.) 10 minutes or until butter is melted and bread is hot. Serve immediately. Yield, t, servings. GARLIC BREAD CASSEROLE 1 eggplant (2 lbs.) 1 teaspoon salt Water to cover 1 tablespoon instant minced 01110n cup sweet pepper flakes ciip water cup olive or salad oil cup tomato sauce cup water 5 stuffed olives, sliced 1 teaspoon oregano leaves 1 teaspoon capers teaspoon ground black pepper a teaspoon instant garlic powder 1/1ii teaspoon ground red pepper 2 cups diced cooked beef i teaspoon salt slices Italian bread 2 tablespoons butter or marga- rine 1/8 teaspoon instant garlic pow- der Wash, peel and cut eggplant into 1 -inch dice. ]'lace in a howl with the 1 teaspoon salt. Cover with water. Combine the next 3 ingredients; set aside un- til golden. Stir in the next 8 in- gredients. Cook slowly 5 min - .a 1 4 a z 4 GARLIC ITALIAN BREAD—It takes just a bit of instant garlic powder, Parmesan cheese, sweet butter and brief heating to make delicious garlic bread. The egg plant casserole is topped with garlic bread. utes. Add meat and the i tea- spoon salt. Drain eggplant, re- serving 1 cup of the water and add to the sauce, Place egg- plant cubes in a 2 -quart cas- serole. Spoon meat sauce over all. Cover and bake in a pre- heated moderate oven (350 de- grees F.) 30 minutes. In the meantime blend softened but- ter or margarine and instant garlic powder; spread on bread slices. Remove cover from casserole and top with garlic bread slices. Return to oven and continue cooking 15 min- utes or until bread is lightly browned. Yield, 6 servings. TOMATOES STUFFED WITH CHEESE -GARLIC CROUTONS 6 large firm ripe tomatoes 1 teaspoon salt 2 cups bread cubes 3 tablespoons olive oil 1 cup Cheddar cheese cubes, k -inch square 3/4 teaspoon basil leaves i teaspoon instant garlic pow- der i teaspoon ground black pepper teaspoon sugar 6 tablespoons tomato liquid Cut off tops of tomatoes; scoop out pulp and sprinkle cavities with salt. Invert and set on paper towels to drain. Strain the pulp and save 6 ta- blespoons of the liquid for later use. Cook bread cubes in olive oil until lightly browned on all sides. Add cheese cubes, basil, instant garlic powder, ground black pepper and sugar. Toss gently to blend all ingredients. Spoon mixture into tomato cavities. Pour tomato liquid over bread cubes. Place close together in a baking dish. Pour cup hot water in bottom of dish. Bake, covered, in a pre- heated moderate oven (275 de- grees F.) 20 minutes or until tomatoes are tender and cheese melts. Serve immediately. Delegate Reports At UCW Meeting The Afternoon Unit of the United Church Women met last Tuesday, under the leader- ship of Mrs. W. Roulston. Those assisting Mrs, Roulston in the devotions were Mrs. Hing- ston reading the Scripture; Mrs. W. Galbraith with prayer, and Mrs. Frank Howson giving the meditation on, "The Power of Prayer". Mrs. Tom Jardin sang a very appropriate solo, "Don't Forget to Pray". The guest speaker, Mrs. Jack Reavie, who was a dele- gate to the South -Western Reg- ional meeting at Hamilton and who also attended Alma Col- lege, St. Thomas, reported on these two meetings. Miss Marjorie Miller, orig- inally from Thorold, will be the guest speaker at the Thank - offering meeting on October 5. She has been a missionary in Africa for many years. Unit 6 Meets Unit 6 of the U.C. W. held its meeting Tuesday evening at the home of Mrs. Ian MacLau- rin. Mrs. Charles Rintoul was in charge of the worship ser- vice. Mrs. Ken Wood, the speak- er, spoke on the "New Curricu- lum". Mrs. Murray Gerrie took charge of the business and the fall tea was discussed. A work meeting is scheduled for Octo- ber at the church. The next meeting will be held at the home of Mrs. Jack Kopas in November. COMPLEMENT GREENS WITH OTHER VEGETABLES Firm fresh vegetables such as onion, celery, green or red peppers, mushrooms, may be sliced, diced or shredded and mixed with salad greens. Cook- ed, cooled vegetables which have been marinated in French dressing will also contribute variety in flavor and texture. Store onions in a cool, dry place say experts at Macdon- ald Institute, Guelph; dampness or heat will cause onions to rot. MACHINE SEWING was part of the de- monstrations provided by Huron's home economist, Diane Liddiard, right, for 4-H club leaders at a training school in the basement of the Salvation Army Citadel. Watching Mrs. Gordon MacPherson, of St. Helens, are Mrs. P. MacDonald, Colwanash, and Mrs. Louis Hutton, of Wingham. Twenty-four women from 12 bobs attend- ed.—A-T Photo. Wedding Party Visits Mother in Hospital Ralph M. Saint gave his daughter, Jacqueline Linda, in marriage in a wedding Cere- mony conducted by Rev. C. F. Johnson on Saturday afternoon at St. Paul's Anglican Church, when she became the bride of Donald Wallace Moreland of Kitchener, son of Mr, and Mrs, Wallace Moreland, R, R. 1, Wroxeter, Mrs. Gordon David- son played traditional wedding music. The church was decor- ated with yellow and white gladioli and deep purple dah- lias. Rich lace appliques floated daintily at the scoop neckline and down the front of the bride's bouffant skirt of nylon taffeta, which was worn over a rayon satin underskirt and nylon net crinoline. A large bow at the back of the waist was accented with rich lace applique. Her fingertip veil was caught on a headband with a nylon tulle flower. She carried a cascade of red carnations and white mums and wore the groom's gift, a gold pendant. Her sister, Mrs. Hubbard, wore a honey beige pure silk ballerina -length dress with full bouffant skirt, short sleeves and square neckline. Her acces- sories were beige and she car- ried a cascade of yellow and bronze mums. Arthur Hubbard was best man and the bride's uncle, Fred Saint was usher. After the ceremony the bride and groom, Mr. and Mrs. Hubbard and the bride's father To Invite Clubs To Next Meeting The Housewife's Creed and Lord's prayer repeated in unison opened the meeting of the Rain- bow Club in the council cham- ber on Tuesday of last week. Mrs. George Drehmann presid- ed. Roll call was answered by 23. It was decided to hold a talent program at the October 5 meeting, and to invite area clubs with each to contribute to the program. A pot luck supper was enjoy- ed and Mrs. Chas. Shiell was the draw winner. Charades and contests were held. Hostesses for the next meet- ing will be Mrs. George Dreh- mann, Mrs. O. Haselgrove, Mrs. Chas. Shiell and Mrs. Ethel Aitcheson. LETTUCE CUPS For perfect lettuce cups re- move the central core cutting from bottom of head. Run cold water into core cavity and gent- ly ently pull leaves apart. Drain and remove cups carefully. Dry on tea towel. Place in plastic bags and store in refrigerator. went to Wingham General Hos- pital to see the bride's mother, Mrs. Ralph Saint, who is a pa- tient there, The reception was held at the bride's home where a buffet lunch was served. The groom's mother received, wearing a pale blue three-piece linen 'suit with white accessories and pink carnation corsage. Mrs. Moreland's travelling costume was a turquoise and white two-piece suit with white accessories. Prior to the wedding a show- er was held at the home of Mrs. Sharon Cameron, when Mrs. 7 —Wingham Photo Studio Hubbard was co -hostess. Games were played and many lovely gifts were received by the guest of honor. ELLIOTT'S BEAUTY LOUNGE COLD WAVE BODY PERMS HAIR COLORING MAIN STREET, WINGHAM Phone 357-2981 \ 12 / HAFERMEHL'S `9 JEWELLERY - 3 WINGHAM DIAMONDS -WATCHES CRYSTAL -CHINA GIFTS FOR EVERY OCCASION Expert Jewellery and Watch Repairs. delight me • bite is wee K s SPECIAL DATE NUT MUFFINS Regular ... Special 32 ni.,count', apply only on retail prickle l iaclntyre's Bakery Josephine St. Wingham Phone 357-3461 141.11...11111111...1111..16 WIIG1 DON'T MISS THESE THURS., FRIDAY and SATURDAY S `�..r L S GOODles e EATING 6 LBSo CAI° - AT AN ECONOMY PRICE FOR .00 WINGHAM MEAT MARKET Headcheese DELICIOUSLY DIFFERENT 39, WINGHAM MEAT MARKET COLEMAN — HALF OR 49'Pork Sausage WHOLE Hams 69L' r M rr 4 a