The URL can be used to link to this page

Home My WebLink AboutTimes-Advocate, 1983-08-24, Page 6ti Page 6 Times -Advocate, August 24, 1983 It's cheap, nutritious: • t � M i• Of4 .t1r, 1 TO MARRY - Mr. and Mrs. Herbert Strctton, Hensall are pleased tc announce the forthcoming marriage of their daughter Susan Elizabeth to Matthew John Muller, son of Mr. and Mrs. William Muller, RR 1 Crediton. The wedding will take place on Saturday September 3, 1983 at 3:30 p.m. at Our Lady of Mount Carmel Church. Open reception to follow in Exeter. Everyone welcome. testa m . +fir !a 7, TO MARRY - Mary. Clare O'Rourke, daughter of Clare O'Rourke of Exeter and the late Dennis O'Rourke, and James Edson MacGregor, son of Don and Audrey MacGregor. Exeter are proud to announce their for- thcoming marriage. The wedding will take place Satur- day, August 27. 1983 at 3:30 p.m. at Our Lady of Mt. Carmel Church-, Mt- Carmel, Ontario. Open reception to follow in Exeter at 9:00 p.m. 34* Coining Soon V iv 4 P�O/'Lt to M D S 3enturr EijerapvC(inir LDT-ROT Centre Mall, Main St., Exeter Back to School in Style With 1 I Layaway Hours: Mon. to Sot. 9 - 5:30 Fri. 9 - 9 '5 r Specialty Fashions Ltd. Size 16-20 & 16' ) - 241') , Choose from our line of JEANS in both a straight denim or stretch • dress pants in lots of fashion colors • follow all avenues to comfort with our beautiful. bulky knit sweaters. • go casual or soft and feminine in o b.ouse by Style Rite Tandem or Mr Rene Centre Mall .Exeter Lomb ton Moll Sarnia Byron Village P,azo London tri - tofu gains in popularity By Marianne Sanderson-Bagchus It's cheap. It's nutritious. It's low in calories and saturated fats. It's easy to turn into delicious meals. Canadians are discovering the joy of tofu. A traditional staple all over East Asia, soybean curd was invented in China around 160 B.C., where it was called doufu. By 1183 A.U., it had found its way to Japan where it was called tofu. While it has only recently gained widespread populari- ty, tofu is no stranger here. Chinese and Japanese im- migrants have been manufac- turing the soft white cakes commercially in North America since the turn of this century. There are actually quite a number of soybean curd pro- ducts, each with a different name. The most commonly available is the Japanese style tofu. It is fresh, unaged soybean curd with a medium - firm, custard -like texture -and a bland taste. Tofu is made from soymilk in a process similar to the way in which bricks of cot- tage cheese are made from dairy milk. This is why you will sometimes hear it refer- red to as soycheese. Commercially, the soymilk is extracted from cooked soy- beans pureed, with water and treated with a coagulant to form curds. The curds are poured into trays, drained and compressed and then cut into cakes. The cakes are usually sold covered in water either pack- ed in 500 g plastic tubs or singly. . There can be slight varia- tions in taste and texture due to the coagulant used and the tofu's freshness. Calcium sulfate (gypsum) produces tofu with a softer texture and blander taste, while magnesium sulfate (epsom salts) produces a firm curd: magnesium chloride (in nigari or bitterns produces a more delicate sweet flavour. Check the tub for the "best before" date as well as for the particular coagulant used. At home. refrigerate the tofu covered in water and replace the water every day if you can't use it right away. This will ensure freshness for up to seven days. Tofu offers convenience with no waste; there is no peeling, skinning or honing. in fact, the Chinese nicknam- ed it "meat without the bone." As a meat alternate. 200 g of tofu before cooking provides one meat group ser- ving from Canada's Food Guide with only 144 kcal (600 kJ I. With its plain mild taste tofu lends itself to a multitude of dishes from appetizers. soups and sandwiches to main courses, desserts and snacks. It can be eaten even straight from the package. To help you get started on the road to your own discovery of tofu here are two tested and consumer approv- ed recipes from the Food Ad- visory Division of Agriculture Canada. Cheese and tofu noodle~ 325 g tofu. cut in 1 cm cutis Myrt: "Did you ever see a man and wish you were single again?" Gert: "Sure.- ' Myrt 7 Sure."'Myrt• "Who?" Gert: "My husband." Guitar Lesson Registration at the Masonic Hall Saturdays Aug. '13, 20, 27 Between 10 a.m. & 2 p.m. or call 482-3597 Guitars available for beginners RR 1 Mitchell Hwy. #83, 'iz m. w. Russeldale 519-229-6429 Pre -Harvest Event Friday, August 26th till Monday, September 5th Bargains - Balloons - Moonshine! ! Mon. - Sat. 10:30 - 5:30 Sun. 12:30 - 5:30 500 mL cooked egg noodles (100 g uncooked) 750 mL (300 g) grated old cheddar cheese 50 mL chopped green onion 200 mL milk 3 slightly beaten eggs 3 mL salt 0.5 mL white pepper 1 mL dry mustard Drain tofu thoroughly on clean tea towel or paper towelling. Combine all ingre- dients gently. Turn into a 1.5 L baking dish greased lightly with butter. Set casserole in pan of hot water. Bake 40 minutes at 180°C. Six servings. Tofu cheesecake 500 inL diced tofu 250 mL graham cracker crumbs 50 mL melted butter 3 egg yolks 25 inL melted butter 125 mL sugar 125 mL skim milk 50 mL all-purpose flour 2 mL salt 50 mL lemon juice 2 mL grated lemon rind 5 mL almond extract 3 egg whites Dash cream of tartar 50 mL sugar Drain tofu thoroughly on clean tea towel or paper towelling. Combine crumbs and 50 mL melted butter. Press into bottom of 1 L (23 cm) pie plate or spring -form pan. Combine tofu, egg yolks, 25 mL butter, 125 mL sugar and skim milk and blend un- til smooth: Add flour, salt, lemon juice, lemon rind and almond extract and blend again. In a large bowl, beat egg whites and cream of tar- tar until soft peaks form. Gradually beat in 50 inL sugar until stiff peaks form. Fold tofu mixture into egg whites: Pour mixture onto crust. Bake at 150'C until set (about 1 hour). Chill at least six hours before serving. Top with fresh fruit, if desired. 12 servings. TO MARRY -- Mr. and Mrs. Jack Hodgson, RR 2 Ailsa Craig and Mr. and Mrs. Bill O'Neilh, RR 4 Parkhill wish to announce the forthcoming marriage of their children, Karen Arlene and Les William on Saturday, September 10 at 3 p.m. in the Brinsley United Church. Open recep- tion to follow in Lucan. 34* Delve into history By Margaret Hoggarlh Ruth Workman, Betty McLean and Rena Caldwell paid a visit recently to the University of Western On- tario, to delve into the history of Tuckersmith Township in preparation for the Township's one hundred and fiftieth anniversary. Janet Hoggarth attended the 4-H Regional Conference at Centralia Agriculture Col- lege from August 17 to 19. Kippen 1 4-H Homemaking club has two leaders, Penny Savage and Margaret Hog- garth. The new fall club, Looking Great, Feeling Great. will start the second week in September. If any person between the ages of 12 and 26 in the Kippen area is interested in joining, please contact Penny at 262-5932 or Margaret at 262-6902. Congratulations to Vicky Bell and Roger Morrison on their marriage in Kippen on August 20. • Greg, Paul and Janet Hog- garth attended the third an- nual Huron Poultry Club pic- nic on Sunday 21 at Houston Heights. TheKipper Gun club memorial shoot will be held on August 28. with registra- tion at 10 a m. COLLECTORS PLATES A,rcralt of Now World war II Taking &. Orders Through the Years SUGAR & SPICE of Exeter 409 Main St., Exeter 235-1211 D AG UM= �c F Orange Crystals Pack of 4 Tang 1.33 Superior Jello, Pack of 12 Pudding Pops s.09L _ 1 Q D MEE' Bathroom Tissue, 4 roll pack White or coloured Cottonelle 1.39 Sank) instant, Targe 8 oz. jar Coffee 5.44 Hostess, 200 g. Pc tato Chips Superior, White or Whole Wheat 675 g. Bread � 594 York, 750 g., Smooth or crunchy Peanut Butter 5.54 99t La Fortuna Soya 4 kg. Tupperware Margarine 7.95 Canada 4 litre Vinegar 1.79 Dishwashing Detergent, 2.5 I. Cascade 6.98 Carnation, 750 g. Coffee Mate Green Giant Summer Sweet 14 oz. Fancy Peas Llbbys 19 oz. tin Spaghetti 2.79 69$ 994 T -Bone, Wing & Sirloin Steak 6.59 kg./Ib.2•99 Burns Pride of Canada Dutch Salami 4.17 kg./lb. 1.89 Burns Pride of Canada Wieners pkg.1.49 Rumps, Sirloin Tips and Steak Roasts 5.71 kg./Ib.2.59 A&H ADGA Superior NS Nabob, 369 g. fine, drip, reg.. Coffee 2.59 H E EIZEZ17-- Glad, 10's The Tough one Garbage Bags 1.33131=7 _, Liquid, 1 litre plastic Heinz, 125 litre key The biggest Palmolive Ketchup 2.3.9 1 s.89 tt:=1-ThP-0=2:2 Monarch Added Touch, Devils, choc., lemon, white, 520 g. 750 ml. bottle, plus deposit Cake Mixes 99$ Ontario Grown Can. 1 Snowhite '3.95 kg./lb. Mushrooms 1.79 Produce of U.S.A. Can. 1, 1.064.b. Nectarines Ontario Con. 1 Firm Green Cabbage 494 ea. Ontario Grown Can. 1, Cooking Onions Local, fresh daily Broccoli 2 Ib. 594 594 IIIIIIIIIIIiIIIIuIIuuuI••'•;'--- steak as ----•..sal1111111I�IIIII�I II Superior Quality Meats Burns Pride of Canada Boneless - 4 - 5 Ib. avg. Smoked Picnics 3.51 kg./lb. 1.59 Taillefer Brand Sliced, (Bulk Pack) Side B acon 4.37 kg./lb. 1.98 Maple Leaf Sliced or piece Summer Sausage 6.37 . /Ib. 2.89 Store Sliced Cooked H am 4.15 kg./lb. 1.88 Pepsi 3/1.00 frozen foods Highliner, in batter, 350 9. Turbot 1.79 Valley Farm Choice, 2 lb. Bag B russels Sprouts 1.29 bakery buys Dempster's Stone Ground, 675 g. B read Bamby Hot Dog or Hamburg B uns Sunshine Dinner, doz. Rolls Flamingo, 12's B utter Tarts 79c 69C 69C 1.79 Full Slice Round Steak 5.27 kg./Ib.2•39 Pride of Canada Polish Sausage 3.73 kg./lb. 1.69 Burns Small Link Sausage ,.. 1.49 Schneiders Blue Ribbon Bologna 3.73 kg./Ib. 1.69 11[1]:=1:71111111RHETS OPEN THURSDAY L FRIDAY NIGHTS UNTIL 9 P.M. We Deliver • 235-0212