HomeMy WebLinkAboutClinton News-Record, 1977-12-22, Page 31•
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R 4-11 achievement day
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held in Clinton
Joanne Gibson of the
Clinton II 4-H Club was the
only girl out of s`":ome 100 to
receive the special award of
advanced honors at the
Clinton Area Achievement
Day last Saturday.
Along wit'h a certificate,
Joanne received a pie server
as an award for her com-
pletion of 18 4-H
homemaking units.
Pat Proctor of the Clinton
III club and Ann Klomps of
the Holmesville I club each
received a certificate and a
pin for the provincial honors
award. This award is given to
girls who have completed 12
clubs.
Several girls received
county honors which is given
after the completion of six
units. Karen Erb, Bayfield II ;
Pat Carnochan, Clinton II;
Carol McImosh, Clinton II;
Linda Raithby, Clinton III;
Betty Pennings, Varna ;
Freda Hill, Bayfield I and Jo
Anne Sturgeon, Bayfield I
each received a certificate
and a county honor pin.
Along with the special
awards for the girls, three
club leaders also were the
recipients of special
leadership certificates from
the Canadian Council for 4-H
Clubs.
Mrs., K. Carnochan, Clinton
II received an award for her
leadership of five years; Mrs.
A. Bettles, Holmesville I, five
years and Mrs. Wm. Dowson,
Varna, 10 years.
Along with the presen-
tations Huron County home
economist Bea McC-lenaghan
gave an opening address 'and
'each of the nine clubs showed
exhibits of their club work
and put on skits and
demonstrations.
All the members of the
Holmesville I "Apple
Dumpling Gang" took part in
their skit, "A picture on a
plate." •
"Fruits for all Seasons"
was performed by Jo Anne
Sturgeon and Cheryl Dunn of
the Bayfield I "Charlie's
Apples" club. --
Following that, the Varna
group,, "Pick of the Crop"
members; Brenda Dowson,
Kay Hill and Sandra Coleman
put •0•,11;; the demonstration,
"Family Meals" with Two
Fruits a Day.
Some of the members of the
Clinton III "Banana Splits"
put on An Apple a Day and
Julie Taylor and Missy
Anderson of the . Clinton I
"Coconut Ciaties" demon-
strated fruit and cheese
trays.
"Two Meals of Fruit A
Day" was the theme used by
Diana Claus, Elise Lindsay
and Cathy Mcllwain in their
demonstration from the
Goderich II club, the "Apple
Critters."
Sylvia Veenstra and Karen
Whitemore from the Clinton
II club, the "Lovely Bunch of
Coconuts" put on "Dressing
Up Fruit" for their skit. The
Taylors Corners club, the
"Cutie Fruities" all took part
in their demonstration,Four
Ways with One Fruit" and all
members of the Bayfield II
club, the "Juicy Fruits" took
part in their show, a Parade
of Ontario Fruits;,,
Mrs. Shirley McAllister,
the home economist from
Zurich, was present to
comment on the exhibits and
Mrs. Ann Thompson a home
economist from Elmira
commented on the skits and
demonstrations •
The afternoon was com-
pleted when each girl
received a certificate and a
spoon for successfully
completing the club.
The next project "Focus on
Living" will begin sometime
in February, after the leaders
are finished with their
training courses in the latter
part on January.
This club will be slightly
different from the usual
cooking and craft projects.
Bea McClenaghan explained
that that project involves the
study of each of the 4-H
symbols --head, heart, health
and hands.
The project will look into
emotional health, how to
spend leisure time, en-
vironmental concerns, levels
of government,' babysitting,
and as Miss McClenaghan
explained, "many aspects of
living that a teenager would
be involved and interested
in."
"It's a project with a lot of ,"
variety," she added. It is
hoped that the leaders will
involve the club members in
various things such as fit''.;
trips,, guest speakers and
craft projects.
Joanne Gibson -of the Clinton II 4-H clulli was the recipient
of the advanced honors award at the ' Clinton Area
Achievement Day which was held in Clinton last
Saturday. Joanne received a certificate and a pie server
for her completion of 18 homemaking projects. (News -
Record photo)
news home news
Y^'
CLINTON NEWS -RECORD, THURSDAY. DECEMBER 22. 1977—PAGE 9A
y y� •
Holida cookfor
••,•i•••••••••i••z•••••••••••»
your family's health
During the Yuletide season,
holiday meals should still be
planned around good
nutrition. Menus should be
low in saturated fats and
calories yet be festive and
appealing. The following
recipe is a stir -fry vegetable
dish made with polyun-
saturated corn oil.
Stir -frying is a method
commonly used in Chinese
cooking which permits the
vegetables to remain tender,
crisp and retain their colour.
This recipe is ideal for any
Christmas occasion, be it an
informal buffet or an elegant
sit-down dinner.
Stir fry broccoli
and mushrooms
5 tablespoons corn oil
1/2 pound mushrooms,
thinly sliced
2.pounds broccoli, cleaned,
trimmed, cut into flowerets
and thinly sliced
1 chicken bouillon cube
1 cup boiling water
2 teaspoons Benson's or
Canada corn starch
1/2 teaspoon salt
1 tablespoon cold water
In large skillet heat two
tablespoons of the corn oil
Over medium heat. Add
mushrooms; saute, stirring
constantly, one to two
minutes or until tender.
Remove from pan; set aside.
In same skillet heat
remaining three tablespoons
corn oil. Add broccoli and
Christmas wrapping forvegetabl.es
"Deck the halls with boughs
of holly..." but don't stop
there! Holiday decorations
should also be used to
brighten up the festive table.
This year dress up nature's
already colorful vegetables
with that special Christmasy
touch!
According to food con-
sultants
on-
su-1t-ants at Agri -c u4 -t -u -r e -
Canada the golden rule for
vegetables is to cook them
just enough, to conserve their
brilliant colors, distinctive
texture and high nutritive
value. If you choose to boil
them don't drown them! If
you buy fresh vegetables use
them as soon as possible.
Stuffed vegetables are
always a favorite. Try
stuffing mushrooms with
cheese and serve as an hors -
d'oeuvre; they'll disappear in
a blink of an eye, or give the
meal a touch of elegance with
stuffed baked potatoes. They
are easily prepared; scoop
out the center and mash it,
then add sauteed onions or
chopped green onions and
refill the shells.
Stuffed tomatoes, served
warm , or cold add a little
gaiety and Christmas
coloring to your table, You
can choose a stuffing made
with rice, meat or other
vegetables.
In salads, combine
vegetables of different tex-
ture and flavor; coleslaw
gains special festive flare
r
Selling your house....
HOLIDAYS MEAN HOME
What better place to spend the holidays than at home with
family and friends. At this joyous time of year, we want
merely to wish you and your family health and ,happiness for
the holidays...and a prosperous New Year.
We hope you have been enjoying this series of hints to help
make your transition easy and profitable when it comes time
to sell your house for whatever the reason. From me to you
and your family...
SEASON'S
GREETINGS
AND
A
HAPPY 1978
List
Your Property
with
Bob
Storey
482-7440
SALESMAN FOR
"OW G. K. REALTY
UItINC.
14 ISAAC ST., CLINTON'
when it is made frr h both red
and green cabbage or dress
up regular green cabbage
coleslaw by adding cooked
cranberries or unpeeled
chopped red apples.
Garnishes always add eye
appeal and their own flavor
and texture to everyday
vegetable dishes: for
example try crunchy bacon
• bits with green beans, ribbons
of red pimientos with
How to keep leftover turkey
cauliflower, chopped nuts
with carrots or toasted
almonds with broccoli.
Remember also the endless
possibilities offered by herbs
and spices.
Food consultants at
Agriculture Canada suggest
yoU try these "Carrots in
Nests" and dress up your
vegetables for Christmas and
every other day ofthe year.
Turkey leftovers the' day
after Christmas are as
traditional as the turkey it-
self. They're great to have on
hand. However, it is im-
portant to take proper care of
them to make sure they keep
their good quality and are
safe to eat.
Food Specialists at the
Ontario Food Council„_.
ministry of agriculture and
food, say turkey leftovers .
must be refrigerated or
frozen as soon as dinner is
over.
Take all the meat off the
carcass and remove the
stuffing. Leave the meat in as
big pieces as possible. To
refrigerate, wrap the meat
tightly to prevent drying out.
Package stuffing's c pa ratety,
Use within two days.
To freeze leftovers, wrap
the meat and stuffing
separately in aluminum foil
or plastic freezer bags.Place
small pieces of meat in rigid
freezer containers and cover
with leftover gravy to prevent
drying out. Leave 1/2 -inch,
headspace for expansion.
-For best quality, use frozen
turkey, he it with or without
gravy within two months. Use
frozen stuffing within
month.
Smile
one
A friend is someone who
can see right through you and
still enjoys the show.
ti4
::•:::::::..:+;•• :, , �••i•' it
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• f •
+
Carrots in Nests
31/2 cups diced carrots (about
11/2 pounds)
3 tablespoons butter
l/ teaspoon nutmeg
1 tablespoon lemon juice N
2 10 -ounce packages spinach
1 teaspoon salt
1 tablespoon butter
Das -h -pe -peer
2 teaspoons chopped fresh
parsley
Cook carrots in boiling
salted water until tender
(about 15 minutes). Drain
and add 3 tablespoons butter,
nutmeg and lemon juice.
Cook spinach with salt until
just” wilted (about 5 minutes).
Add 1 tablespoon butter and
pepper. Shape spinach in 6
nests in serving dish. Fill with
hot carrots and sprinkle vv ith
parsley. 6 servings•
Smile
Phyllis Diller says there's
so much nudity in films
nowadays, that this year's
Oscar for clothing designer
will probably go to a der-
matologist.
In the glow of this happy season, we thank you
for the loyalty you have shown. Joy to all.
From all of us at
t,
Ilaroki Wise4A
Limited fiA
262 Bayfield Road,. Clinton 't
482-1062
Harold & Kay Wise
Norm Trewartha
Valena Trewartha
Ron Drager
Pete Valkenburg
Dave Wise
Steve Wise
Kevin Dutot
cook, stirring constantly, 3 tO
5 minutes or until tender
crisp. Dissolve bouillon cube
in boiling water. Mix together
cor starch, salt and cold
w' er; stir into bouillon
mixture. Stir bouillon mix -
Lure into broccoli. Bring to
boil over medium heat,
stirring- constantly; boil 1
minute. Add mushrooms.
Makes eight (3A cup) ser-
vings
r '
SEASON'S GREETINGS
BE A + BLOOD DONOR
euson's
reefings
Season's Greetings to all my good
friends in Clinton, - Mrs. Mary
McGill, Brampton. -51
Season's Greetings to friends,
neighbours and relatives, -
Phyllis and Clive Allin.-51x 11.14
To all Our friends - Best Wishes
for a Merry Christmas and a
Happy New Year. - Huron County
Library and Clinton staff. -51
14,
Best Wishes for Christmas and I1
the New Year to friends and e
relatives. - Mr, and Mrs. :Y
Steegstra and family. -51
THE BASE FACTORY OUTLET
"The Store That Saves You More"
There's still
time to wrap
up your
Christmas Shopping
at the Base Factory
Outlet.
11*
For Your
Holiday Parties...from
our Grocery Department
* GIFT WRAP 4
* CARDS 4
* TREE & TABLE
"=w,DECORATIONS
THURSDAY -FRIDAY -SATURDAY. 10 A.M.-9 P.M.
CLOSED CHRISTMAS DAY, SUNDAY
wV A sleigh full
of holiday treasures
is what we wish for you!
Enjoy- Santa's bounty and
cheer ... you'll find our
thanks tucked in his sack.
CHUCK LONG BETTY GLEN
RUTH GATES LYNN BURGESS
SHARON BROWN
THE BASE
OUTLET
"The Store that Saves You More'
on
MENS' _. BOYS' -- LADIES' - GIRLS' &
BABY WEAR - YARD GOODS -
SEWING MACHINES - POUND GOODS -FACTORY
GROCERIES
NEW STORE HOURS:
Monday • Saturday, 10 a.m.. 9 p.m.
Sunday 12 noon - 6 p.m.
Highway 4 - South of Vinton at v anustra