HomeMy WebLinkAboutClinton News-Record, 1977-01-06, Page 8CLINTQN r4EWS7REcORD T UR.$ i4Y, .J ►NUAP. ' 6, I977
,Not only- are organ meats as delicious acid as pleasing to The palate as the outer cuts but
they're good for you in terms of economy and nutritive value.. Every chef has his own
unique ways of dealing with organ meats, but why not try this "Kidney and Vegetable
Medley" served over buttered noodles. (Agriculture Canada photo)
•
Give organ meats a chance!
Organ meats include - liver,
kidney, heart, tongue,
sweetbreads, brains and
tripe. Perhaps we should
blame the dictionary for the
minor role these cuts of meat
have played for centuries in-
our
nour diets. Organ meats are
known as "offal" which is
defined as the waste parts of
a butchered animal, as by-
products,.or as less valuable
portions. Shame on you who
believe every----w-ord 'in the
dictionary! Give the organ
meats.a chance!
Not only are organ meats
as delicious and as pleasing to
the palate as the •outer cuts
but they're good for you in
terms . of economy , and
nutritive value. Liver and
kidney are especially rich
sources of iron - a mineral
found to be lacking in the
diets of many Canadians by
the Nutrition Canada Survey.
Iron is essential for the.for-
mation of hemoglobin in the
red blood cells which carry
oxygen from the lungs to all
parts of the^ body. A lack of
this , mineral may result in
symptoms_.of- - -fatigue --.and
listlessness.
Organ meats 'are more
perishable than other -meats
and . should be used im-
mediately after purchase, or
frozen tip to three to four
months:. If' "previously
frozen", -use as soon as
possible and do not refreeze.
Liver isa tender meat but
there is some variation in the
tenderness and flavor of the
different types. Calf is the
mildest, most tender and
highest . priced liver. Pork.
liver is stronger flavored than
beef liver. Liver may be
cooked medium done (light
pink in center) or well done
(when' pink color has just
disappeared) . Whether
baked, braised on- broiled,
liver should never be over-
cooked or it will become
tough.' Allow 1/4 to one third
pound per serving. .
Kidney is another organ
meat that, if properly
prepared, can be juicy and
flavorful. Beef and pork
lkidneys are strong, in flavor
but for a milder flav it may
besoaked in cold,. salted
water- (1 tablespoon salt to 4
cups water) or marinated in a
French .dressing in the
refrigerator for an hour
before cooking. They are best
covered and braisedor
stewed. Lamb and veal
eidneys are more tender and
milder in flavor and should be
cooked briefly, either broil- , ,
panfried' or lightly. browne,
and braised for a few minutes
in a flavorful sauce.
Remember that, kidney
toughens -,when overcooked.
For best color, brown a small
amount at a • time. Allow
about one third pound per
serving.
Every clef has his own
unique ways of dealing with
variety meats, but Food
Advisory sDivision,
Agriculture Canada suggests
that you try this -"Kidney and
-' Vegetable Medley", served
over buttered noodles. .You
should also try the
"Marinated Liver" recipe,
which has its ori•g•in in Spain.
Kidney and
. Vegetable Medley
11/2 pounds pork kidney
1/2.cup sliced onion
2 tablespoons butter
1 tablespoon soy sauce
1/2 teaspoon salt
1/8 teaspoon pepper '
1/2 cup sliced celery
1/2 cup thinly sliced carrot
1 _l0 -ounce can mushrooms
3 cups cooked thin noodles (6
ounces uncooked)
' Remove membranes. from
kidney and cut in one third
slices. Saute kidney and onion
in butter until onion is
transparent. Add remaining
ingredients except noodles.
Saute ., until. vegetables are
tender (about 10 minutes),.
Serve over noodles. 6 ser-
vings.
Marinated Liver
1/2 cup red wine vinegar
1/2 cup oil
2 cloves garlic, crushed
..y leaf
1/2 teaspoon salt
Dash pepper
11/2 pounds beef liver, cut in 1/2'
-inch strips
6 slices bacon
2 tablespoons finely chopped.
fresh parsley
Combine vinegar, - oil and
seasonings. ••Add liver and
e
marinat at room tem-
perature for••2=hours. Panfry
bacon until crisp.- Drain;
reserving fat.. Crumble
bacon. Drain liver and cook in
bacon fat about 4 minutes,
stirring frequently. Combine
bacon and liver in serving
dish. Sprinkle with parsley. 6
servings.
Although regular skating
schedules were altered to'
allow time for the Christmas
festivities, alternate. skating
times were provided so that
constant practice :could
continue. It was necessary, as
many girls -,were working
particularly hard in
preparation for test days
which were held at Vanastra
on Sun. 'Jan. 2 and Mitchell on
Mon. Jan. 3.
The following skaters
passed their third figures
test, Carolyn Wood, Peggy
Jones. Dance tests passed
were: Peggy Jones, the
Kilian; Karen Schneider,
Blues; Cheryl Beane, Willow;
Carol Beane, Dutch Waltz ;
Jackie Norman, Dutch Waltz
and Canasta Tango; 'Barb.
Forbes, Swing; Mary Gibson,
Swing.
Last Thursday, Dec. 30, the
following skaters earned
their beginners badges at the
Clinton arena Ruth Anne
White, Sherri Prescptor' and
Scott Brown.
Congratulations, skaters..
We're very proud of your
achievements!
Several juniors will now be
working on the third badge
called the "elementary" test.
..111„abbreviated language, this
consists of four procedures:
forward pumping on a circle
on two feet - complete a right
circle`- stop - then complete a
left circle; backward skating
on two feet across'the'width of
rink; forward inside edges
• using proper push off - cur-
ving from a line and back to
the line, first on the right foot:
and then on the left foot.
forward crosscuts► or
crossovers on a circle in both
diregions.
. Even at the third badge it
begins to sound complicated
for the non -figure skater. Yet
put pinto motion those young
skaters make it look easy.
Don't eat your heart out
parents. If you so desire *e'll.
start an adults class for you
next year!
Auditions for solo parts in
the Winter Carnival ice show
were judged prior to the
Christmas holidays. Three
from the seniors were picked,
Carol- Chapman, Brenda
Dupee and Kim Marsden.
Those chosen from the in-
termediate section were
Carolyn.Woods ,and lY argaret-
Dupee.
Registration day for the
• second learn to skate session
will be held this Sat. Jan. 8.
Any former or new member
are welcome to join. It, costs
only $10 for ten one-hour
sessions 11 a.m. to 12 noon on
- Saturdays. , .
Excitement mounts as
Plans for, ...costumes for the
Winter Carnival show are
being carried out. An ex-
cellent revue is planned and a
full house largely anticipated.
See you there Sun. Jan. 16 2-4
p..m. !—by Audrey Middleton.
MAIN CORNER, CLINTON ' . PHONE 482-777$
(NEXT TO CAMPBELL'S MEN'S WEAR)
All during January ... we're having perm specials,
at big savings'
Our regular $25.00 ... for only
Our regular $20.00 .
And our newest hot permanents,
By Wilma Oke
A 50 -year-old Stratford
man, Frank J. (Mickey)
Vere, was elected chairman
of the Huron -Perth County
Rorhan Catholip Separate
School Board at a meeting in
Dublin Monday night.
Mr. Vere was nominated by
Gregory Fleming of Crediton
and his motion seconded by
Donald Crawley, RR 2,
Gadshill.'
Ted Geoffrey of Zurich
(last year's vice chairman)
was nominated by David T.
Teahen of,Stratford and John
O'Drowsky of St. Marys.
.The first 'vote ended in a tie,
with 13 ballots cast, one
unmarked.
Vincent Young of-Goderich
was the only trustee absent.
Following the second vote,
Mr. Vere was declared
chairman for 1977.
Lester Crawley of Gadshill
Take a step hi the right
' direction. Take a few.
was acclaimed vice-
chairman. The 35 -year-old
farmer wag ' nominated by
Wm.., Kinahan of Lucknow
and Michael Connolly,
Kippen.
Named to pick the standing
committees for the year
were: board chairman Vere,
John Vintar, director of ed.
and Mr. Geoffrey: The next
meeting will- be held on Jan.
10.
A borrowing by-law Tor
$1,750,000 was passed for,
carrying on the board's
business.
will also ht on special during January.
74 Victoria Street
Clinton
•
Phone now for an appointment.
ANNUAL JANUARY SALE
Specially Selected Groupf_,-.
of this Season's top Sellers in
SUITS * SPORTCOATS. *SLACKS
SWEATERS * SHIRTS
JACKETS * CARCOATS
TOPCOATS
LEATHER COATS * ETC_
Any number of_.:conditions can cause changes in your Utility
accounts as rendered every two months on the average. Greatest
use of Hydro is generally experienced during Winter months -
Winter, has its longer periods ofdarkness and the heating season.
Some Conditions That . Can Cause Changes In '
Your Accounts:
LIGHTING—
Artificial light is used 1 more in' Winter than in Summer.
HOUSE HEATING—
Electricity is used to• operate associated forced air systems,
burners, circulating pumps, control$;, supplementary heating,
and so on. The colder and more prolonged the Winter month
the greater use of both' electricity and fuel.
ADDITIONAL NEW APPLIANCES—
: Such as a television, range, dryer, refrigerator, freezer,'radio,
Hi-Fi, air conditioner, etc., will generally result. in the increas-
ed use of Hydro. _."
ENTERTAINMENT AND COMPANY
The greater use ,of, electrleity for cooking, 'lighting, washing..
drying, ironing, television, and so on.
CHRISTMAS AND NEW YEAR'S -7
Preparations and, festivities are usually accompanied by
the 'increased use of electricity.
ILLNESS IN THE HOME.—
Heat lamps; heating pads and supplementary heating can be
=the cause ;of -increased electricity use.
THE FAMILY—
An increase in number is generally reflected in an increase
in Hydro.
UNNECESSARY USE—
Lights and appliances left on when not required can cause
.changes in accounts:
• BILLING PERIODS—.
Saturdays, Sundays, Holidays, inability to obtain meter read-
ings and so on will cause Variations • in scheduled meter read-
ing dates.
a,rih irr rri rrrsia .rr. w► -
E Iactric ity motors aro - tested and
sealed as *to accuracy, by tho
Standards Brandi, Canada Deport-
ment of Traria and Commerce.
LOOK FOR THE YELLOW SALES TICKETS
ALL SALES CASH AND FINAL
ALTERATIONS AT COST ON
ALL SALE CLOTHING