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HomeMy WebLinkAboutClinton News-Record, 1979-01-18, Page 16PAGE 16—CLINTON NEWS -RECORD, THURSDAY, JANUARY 18, 1979 SALADS FOR TOTS This "Carrtwand Raisin Salad" recipe is easily prepared by youngsters, using. metric measures. Mix a chopped apple with shredded carrots, peanuts and raisins,./a great winter salad! (Agriculture Canada photo} news home news Enjoy vegetables in winter Even with winter fully upon us, we can still enjoy the flavor, texture and bright color of fresh Ontario vegetables. Food specialists at the Ontario Ministry of Agriculture and Food remind us that Ontario has a good selection of fresh vegetables from which to choose. They include onions, carrots, rutabagas, ' mushrooms, parsnips and potatoes. They are available all through the winter to add variety to winter eating. To ensure that the vegetables are at their best, store and prepare them properly. Don't wash any of these vegetables until you're ready to prepare them. Store onions and potatoes in their original con- taigers in a dry, dark, cool area. Store rutabagas in a cool, moist place or in the refrigerator. Leave carrots and parsnips in', their original plastic.bags and store them in the refrigerator. Cover mushrooms with a damp cloth, or put them in an open paper bag ' and refrigerate in crisper. Before cooking carrots, potatoes and parsnips, wash and scrub them carefully to remove any lodged dirt. Peel, if necessary. Peel rutabaga. Remove dry skin, root and stem of onions. Wash rutabaga and onions under cold running water. Trim stems of mushrooms and wipe away, dirt carefully with a damp cloth,. or wash them quickly under cold running water. Don't overcook Ontario's winter vegetables. Allow their fresh flavor, color and texture to add that special extra.. to all your winter meals. You can also enjoy rutabaga, carrots and mushrooms raw in salads Labels tell the story Do you know what , you're eating? A lot of pre-packaged foods are taken,,n for granted. Shoppers accept the product's name on the can or box without ever wondering what's inside it. It's easy to find out - just read the label., The ingredients are listed there in descending order of proportion. ,#-Ierers an, ex,,,ample. See if you can guess the name of the product from the list of ingredients: beef broth, potatoes, beef, carrots, modified food starch, corn flour, beef fat, salt, tomato paste, sugar, caramel colourings and flavourings If you thought it was called beef broth or beef apd potato broth, you were logical but wrong. The manufacturer,.,calis it . beef steW, even though it contains more broth and potatoes than beef. So it makes good sense to read the'label carefully. Consumer and Cor- porate Affairs Canada has made sure that labels provide vital information on specific foods as well as the name and address of the ' manufacturer or distributor. Shoppers are becoming familiar with the, "Best Before" label or tag which carries a date and is required on most dairy ,products, packed meats and baked goods. If the label says Best Before DE 15" it means simply that the,item will be fresh at least until . D,ecember 15. The months of the year are easily recognizable by their two -letter abbreviations. If the date on the goods has passed, it doesn't necessarily mean the food isn't edible. Nor does 1 1 Wingham Memorials 0 ,IalS r/.4 • • Guaranteed Granite • Cemetery Lettering !Ahoy Direct and , save Commissions. RUS. PHONE, 347.1910 RES. 357.1015 it mean the storekeeper must remove it from the shelf. But it does mean( that the food has passed its peak in freshness. The grading labels found on meat, poultry and eggs can often save you money. When buying these items, think about about'how you're going to use them. Chances are you won't need the higher, more expensive grades. While the physical character of the goods may differ ac- cording to grade, the nutritional value is the same. Beef, for example, is graded by government inspectors on the basis of colour, firmness, grain and leanness. The most common grades seen at meat counters are Canada A and Canada B. Both are from youthful animals, but the B -grade beef is cheaper because the texture of the flesh is more coarse. This makes a Canada B roast an excellent buy if you're planning a pot roast or any dish prepared by a ; slow - cooker method. Cooking it at a low temperature for several hours makes the meat very tender, and ^ the results should be just as good as if you had used the costlier grade. Poultry, has three common grades: Canada Grade A (Red), Canada Grade B (Blue), and Canaa1a Grade • Utility (Blue). 'Grade B birds may not be as well fat Salads areforkids iOo Good taste starts early in life and the earlier the better! As a New Year's resolution and because 1979 is the International Year of the Child, make an extra effort to familiarize children with good food. Carmen Moreau -Vena, a food consultant with Agriculture Canada has a few ideas on serving winter salads that will turn on even the fussiest four year old who won't touch any 'vegetables except jelly beans. Children who learn to see, touch, smell, ,taste - colors, textures, aromas, flavors - develop a sen- sitivity towards food. Variety is the key word again and again, and kids explore foods with, a natural exuberance. So start with salads - easy to nreriar `rind ,s.) qv to Nat Salad greens are plentiful and low-priced in the summertime but how about winter salad makings? Turn to cold - storage cabbage, crisp carrots, potatoes, turnips Vend apples. Besides being favoo•ite finger foods, these vegetables, as well as cauliflower, broccoli and spinach are more eagerly accepted when served raw than cooked. Combine coarsely grated cabbage with chopped ,igreen onion, hard -cooked eggs, salad dressing and seasonings to make a green and gold slaw. Use a yogurt dressing with shredded cabbage and diced canned beets. Or toss the shredded cabbage with strips of ham, apple pieces, mayonnaise, grated carrots and peanuts. Frozen or canned peas and green Or Yellow beans are in- teresting and easy to eat, as well as cubes of cheese. Prepare a complete salad meal by teaming up cooked chicken, pork or beef with macaroni and vegetables. A crunchy bean sprout salad is a welcome change. Add grated carrot, shredded lettuce and mayonnaise or salad dressing. Besides providing the nutrients from the original mung type soybean, the sprouts -contribute vitamin C. There's as much in a cup of fresh sprouts as in a small tomato. Crisp cold storage apples add sweetness to a winter salad. Mix chopped apple with shredded carrots, peanuts and raisins. Top it with a plain yogurt Children and nutrition The United Nations has proclaimed 1979 the International Year of the Child since "in spite of all efforts, far too many children, especially in developing countries, are undernourished, without access to adequate health services, missing the basic educational preparation for their future and deprived of the elementary amenities of life." The theme "Mankind owes to the child the best it has to give" urges people and governments to pa,ticipate in special programs or activities. Agriculture Canada sees itself playing a role in the - field of food and nutrition, of special importance to growing children. Various teaching aids ate planned for the year, as well as press releases and radio programs of special interest to children. There will beat least one press story per month on food and nutrition of children, including tested metric recipes:+ that• the youngsters can often prepare themselves. Oven cooked meals make good sense Complete meals from the oven make a great deal of sense, say food specialists at the Ontario Ministry of Agriculture and Food. They not only tened as Grade A, and help to conserve energy, -Utility fowl may be but also help the cook missing a leg or wing but conserve her own energy could be Grade A in all and time and keep a tidy, other respects. If you're organized kitchen. not cooking for ap- Plan meals ahead of pearances, ..the lower time, If the ,oven is to be grades can be a : tasty used to bake any part of bargain. , the meal, fuel energy can Eggs are graded too, be conserved by using but unfortunately many only this one heart source supermarkets carry only to cook the complete the top grade. If you want meal. Try to avoid using other grades, you might the burners- or electric have to shop around for a.-•--frypan as well as the oven store or farmers' market to cook the meal. that sells them. You'll The main course dish find them ,labelled usually decides what, Canada Al, Canada A or oven temperature will be Canada B. All of them used for the whole meal. must be free from Conveniently, many discolored yolks and vegetables can be baked blood spots. at any of the three basic The biggest. distinction oven temperatures of 160 among the grades is the degrees C(325 ;'degrees shape of the shell. F), 190 degrees C (375 Canada B eggs aren't as degrees F) and , 220 perfectly formed as the degrees C (425 degrees F) others, but if you use by adjusting the baking " them for cooking pur- times. C a'r r cots , poses or scrambling, you cauliflower, mushrooms, won't find any difference onions and potatoes cook in the final dish - and well at all three tem- you'll have saved peratures. Bake squash yourself some money. at the lower tem- peratures. The highest Did you know that even temperature causes the pictures on food labels must be honest. If, for'ittstance, a package.of frozen fish shows, six pieces on the label, there must be at least six pieces of fish inside. Labels have changed a lot since the days when they were just selling devices. Now they can help you become a wiser, more economical shopper. Best interest fl¼% SEMI=ANNUAL OR QUARTERLY We represent many Trust Companies. We aro often able to arrange for the highest Interest being offered on Guaranteed Investment Certificates. *Subject to change Gaiser- Kneale Insurance AgencyInc. 14 Isaac St., Clinton, Ont. Phone 482-9747 squash to become dry or scorched. Bake green vegetables quickly at the higher temperatures to avoid their discoloring. If one of -the vegetable servings'is a salad or raw vegetable platter, prepare this while the meal is cooking. Plan a dessert that can be baked along with the rest of the meal, or prepare one that doesn't need any cooking at all. There are many meals that can be cooked in the oven with a little planning and organization. Once the meal is' in the oven, there 'is no need to watch or stir the food con- stantly. The rest of the kitchen is uncluttered by numerous pots or uten- sils. When the meal is ready, it can be taken directly to the table. No extra servingAj hes are. needed.' Consider using your over more often to cook the whole meal. Smile Taking the good with the bad is philosophical. At those fruit counters with everything wrapped in plastic, it's com- pulsory. Most Items In Store Reduced 0-2.0 SAVE.ON •INFANT WEAR •LADIES & GIRLS HOUSECOATS, NIGHTGOWNS, PYJAMAS •BOYS PYJAMAS, SKI JACKET'S •LADIES HANDBAGS •BATH MAT SETS r DEPARTMENT STOR „ 1 LYICTORIA ST. CLINTON 482-3853 r!! Information Services is providing four short films of from four to eight. minutes long. They will be sent to television stations across the country, one film:, per season. The topics covered include food processing, sugar bush activities, agricultural museums and fall fairs. ."Following the Nutrition' Canada Sur-vey, nutritionists are recom nnending an in- creased consumption of fruit and vegetables. By improving children's familiarity with vegetables and attitudes towards- them, they will no doubt accept them more readily. For this reason, Food Advisory Division, Agriculture Canada has worked in collaboration with Health and Welfare 'Canada to produce a color poster featuring 20 Canadian vegetables. It will be available to Canadian schools along with in- formation describing learning activities specific* to three school- age groups. dressing or with mayonnaise as in the accompanying "Carrot and Raisin Salad" from Food' Advisory Division. The recipe was developed with kids in mind, from the list of ingredients to the method of preparation. Tots can make it themselves, using their metric measures Carrot. and Raisin Salad 6 lettuce leaves 500 ml. coarsely grated carrot (about 3 large) 125 mL sliced celery (about 1 stalk) 125 mL chopped unpeeled apple (about 1 small) 50 mL salted peanuts 50 mL seedless raisins Dash pepper 50 mL mayonnaise or salad dressing Wash lettuce leaves and drain on paper towel. Wash carrots, cut off tops and ends. Peel carrots and grate them on a piece of waxed paper. Put grated carrot into a bowl. ,Wash celery stalk and trim off 'leaves. Slice celery and add to carrots. Cut apple in half and remove core. Chop apple in small pieces; add to celery and carrot. Stir peanuts and raisins into vegetables. Sprinkle salad with pepper. Chill in refrigerator. Just before serving, stir mayonnaise or salad dressing into salad. Put a lettuce leaf on each plate. Spoon salad onto lettuce leaves, 6 servings. 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