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
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4
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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
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bite
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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'
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