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Home My WebLink AboutThe Goderich Signal-Star, 1969-05-15, Page 12SU 'NAI$"STAR, THURSDAY, MA►Y.15,1969 andwide 11j01 Pasty picnic treats A Pouch of glamour 'for potat� salad SANDWICH CALCULATIONS If you're on the planning committee forspring tpas, bridal "showers"or any other large-scale events,' these " sandwich facts from the Food Council, Ontario Department of Agriculture and Food, will be of help. For a daytime reception of `mixed companyz allow two slices • .of bread per ,person. At a 'Vies' es' gathering., the hostess:" sh i d allow one to one and a half slices of bread per guest: . A one -pound .loaf of bread has about 30 '-. -inch .slices, giving 15 sand riches, while a 24 -ounce loaf has about 40 slices, giving 20 sandvkiiches. Day-old bread is . q, best Tor buttering, but, fOr- any rolled sandwiches use the • freshest bread you -ren get so the sandwiches won't crack when rolled. n , Mheri buttering., allow about one ' teaspogte butter per bread slice if the crusts are left on, and one half to ,one third teaspoon —butter if the crusts.. Will be —trimmed off. One' pound 'of. butter will spread about 130 slices of bread or gnougti for 65 - sandwiches. • .-Weekend, Lunches... Almost everyone welcomes ideas for tasty, nutritious lunches to serve the family, on -weekends. Here are. three such ideas, each using,B.C. Canned Salmon — a sandwich filling, a hot dish, and a "burger. SALMON SANDWICH FILLING chopped . almonds add surprise to this flavorful canned ' salmon sandwich filling 1 can (7-4 oz.) B.C. Salmon 1hard-cooked egg, chopped 2 tablespoons toasted almonds, finely chopped ' 2: tablespoons sweet pickle relish 2 tablespoons mayonnaise teaspoon salt 1/8 teaspoon pepper Combine ingredients and blend well. Makes 4 - 5 well-filled sandwiches. QUICK- SALMON LUNCH — thisis one of the easiest, fastest "-shes to make - and sure to ' please "weekend" appetites. 2 cans (7 ° a oz... each) or 1 can (15-1/2 oz.) DC. Salmon • .� ... 1 can (10' oz.) cream of ' mushroom soup • '- 1/3 cup milk (including reserved salmon liquid) Toast Grated Parmesan Cheese Drain and flake salmon, reserving liquid. Combine soup and milk' (including. 'reserved - salmon liquid) -in saucepan. Add flaked .,salmon. Heat gently. Serve over toast. Sprinkle lightly with grated Parmesan cheese. Makes 6 set'vings. OPEN—DACE SALMONL CHEESEBURGERS — the recipe makes 4 servings —'be prepared to double it. 1 can (7. 4 oz.) -B.C. Salmon 1 small onion, finely chopped 2 tablespoons celery, finely chopped a cup grated Cheddar cheese 4 teaspoon salty 118 teaspoon pepper Dash Worcestershire sauce Hamburger buns, halved Cheese slices Combine all Y ingredients, except hamburger • buns and cheese slices. Butter harnpurger buns, place salmon mixture on buns, top with cheese slice. Bake in 450 degree ,‘F. oven for 7-8 minutes, then place under broiler and- brown for about 2 - Two ham. ASPARAGUS LUNCH BUNS flavors which complement each other are asparagus and When a slice of ham is rolled around several spears of cooked asparagus, then tucked intp a-b.utterec -hot dog bun, the result 'is- inviting indeed!..This suggestion came from the home economists of the Canada Department .of Agriculture. They suggest -serving them, for lunch or for a hearty; late evening meal: — Canada Department of Agriculture Photo " ASPARAGUS LUNCH BUNS consist • .m;ajnfy o 'water with 1 pound -asparagus, •cooked varying' amounts of fruit juice, '4 cup mayonnaise • flavorings, ' sweeteners, and 2 teaspoons prepatnecl mUs ':'`' . usually Vitamin C added. 14 teaspoon Worcestershire sauce Nectar: A fruit pulp to which 1' z tablespoons chopped green 'water and some juice has been onion 6 slices , cooked ham OR 6 sliced cooked tongue 6 hot dog buns minutes. Makes ' 4 hearty Butter servings. Chill , , m -cooked asparagus. . R•. C•onibineayonnaise,. musta`�td Foo" facts - Worcestershire. p ce _a d green;, added. , Powder, Crystals: Powder or crystals containing 'fruit flavoring and other plrocessing ' ingredients to which water is added:, . ,« ,, •t onions. SPreild Inn tt re-Orestices- RHUBAR•B+' , of hart' or -Tongue. Roll -meat - For thejolIector of unusual 'facts; rhubarb is .one of the few vegetables eaten as a fruit, and it is the only dessert crop grown and harvested commercially during Canada's winter months. For the housewife, rhubarb's .versatility means it's a real friend on the menu and timesaver in the kitchen (for example; Rhubarb TapioAa cooks in just 15 minutes). When cooking rhubarb, let its natural blush -pink color come through and do not peel the stems. Just wash and cut into one-inchpieces; sprinkle tt,jtID sugar and either 'stew in a small amount of water or in a double boiler with no water, or bake covered, 'at 350 deg. F for about 40 minutes or until the rhubarb is a rich red color. It's helpful to know that one pound rhubarb yields five one-half cup servings: 2 pounds or4 cups of rhubarb make one '8 or 9 inch pie. One further ti from the Food CouncilOtario Department' of Agriculture and Food.'-- to keep juice from running opt of a rhubarb pie, mix two 'tbsp tapioca withthe flour and sugar. 'round ,3_ or ' :,dasparaggs spears. Spread, • buns !with -butter and insert a Meat roll in each. Makes 6 rolls. BUYING FRUIT JUICES Here are some useful facts about fruit juice products from the • . • home economists at Macdonald Institute, University - of Guelph. Juice: Products labeled juice are a natural juice from the fruit, to which no water . has been added. •Food experts consider natural juices .to be the most nutritious because „they contain vitamins and minerals' in their balance. Punch, 13everage, Ade: These - ENJOY . THE FINEST FOOD IN TOWN Chinese 'Food Our Specialty • ALSO TAKE-OUT ORDERS OPEN DAILY F a.m. to 10 p.m. Open Friday and Saturday Until 12 Midnight . T esquire Restaurant "S24-9941" Y OU NAME IT WE'LL DIG IT . G. JACQUES RR 2, GODER-ICH BACKHOE AND- BULLDOZER SERVI,CE • 524-7104 ,.a IOC . • Pa • Potato -salad time is nearly with us again. Hard -cooked eggs and a few crunchy, colorful' vegetables, like carrots or celery, and mayonnaise added to the -diced cooked potatoes will make a tasty potato salad that's just right for a warms -day lunch or dinner. Make the salad at least one hour before serving to allow. the flavors to blend, say.. home economists at Macdonald Institute, University of Guelph. CRUNCHY POTATO SALAD 3 cups cooked diced potatoes 3 hard -cooked eggs 1/3 cup chopped celery 1 small onion, chopped '4 cup grated raw carrot 1 tsp celery seed ., cup mayonnaise as required salt, pepper to taste Combine all ingredients and toss lightly. Allow to stand one hour in refrigerator. Serve un crisp greens: This° recipe makes * �* eight. to 10 servings. A teaspoon of prepared mustard a,dlded to the mayonnaise will add color and flavor to the salad. The' youngster advised his younger brother that he could be spared much agony and toil' by refusing to learn to spell the • first word. • "The minute you spell `cat', you're trapped," he said: "After that, the words get harder and harder." 49 IP T. PRYDE and SON MIUMNUALII MARKERS 1 CRMWTIIiRIf uirrialNo CLINTON RXUTIER 0IAFORTM tiodsrIch District •Ropmentitivfc FRANK McILWAIN • a34711111 nor 200 Gibbons St, 5249465 REG, , .BLL 45 C. nbria Rand 5. 524.74¢4 49, a shopper... J m T it's the Lord Simcoe • Hotel ... in the heart of downtown Toronto. within walking distance to the major shopping district ... and with the subway right,at the door. You'II enjoy the • friendly service and sensible prices. too. • Next time you visit Toronto enjoy it more th n ever ... stay at Lold Simcoe. e it's the or/11 c�t',i coe o/l e University and King ,Stre• ets, Tel. 362-184.8 • A • • A&P BRANDS Fine enough for the most elegant table.. .,Marvel Brand ,SAVE 30c half gallon carton 9,1 IC CREAAM . b Vanilla,''Chocolate, Butterscotch Ripple, Choc. Ripple A&P Brand, Choice Quality,- Whole• -Reg.- Price 2 tins -43c — SAVE --9c- 1 ins POTATOES 519-f-ort99? Ann Page, Tomato — ,,SAVE 9c KETCHUP Choice Quality EAS' 11 -fl -oz btls 99 Reg. Price 2.tins 49a — SAVE` 9c - 4 e4 19 -fl -oz tins 8,9ize Marvel Brand, Sliced WHITE BREAD l+ae .Parker, Daily --Dated, Sliced s' -t3eg �toaf� 29c- �IAIS1N BREAD a Regular or Drip' Grind PR€PRICED — SAVE 16c VAUM PACK 2-IbtinA&P COFFEE 1 .69 Jane Parker Reg. Price 55c — SAVE 16c. FULL • 8 -INCH 24 -OZ SIZE 24-oz'loaf Iona Brand,'Pgctin Added, Strawberry or • SAVE 4c RASPBERRY JAM 24-f1,oz,ar 499 Liquid, Concentrated Javel—•Save up to 26c Over other Brands A&P BLEACH 128 -11 -oz plastic bti 69,�' Yukon Club, Canned 6 1'0 -fl -oz .tins 490 BEVERAGES case of 24.10 -f1' -oz tins 1''89.. Ginger Ale, Cola, Root Beer, Lemon Line or Orange or Grape 4/4 40 CANADA'S, FINEST QUALITY RED BRAND. BEEF ROUND;STEAK TROAST BONELESS RUMP ROAST POINT SIRLOIN ROAST ROUND STEAK MINCED Porterhouse ?" Wing Steak $X09 or Roast — Sirloin Steak lb NO FAT ADDED- TO BEEF ROASTS NO FURTHER PROCESSING AT THIS LOW PRICE and 5°i BONUSSAV •p f Burns WEINERS Origena, Pepperoni PIZZA PIE 20-0Z Super -Right .Brand, Cooked, Sk`inIess,, Defatted, 5TO 7 LBSHALF IIAMS 2 l 9% FA 89e Shankless, Smoked LB 8, T 1 SLICED 11, 57.0 ow aver. LB LB 79# LB 119 Su-per,.Right_Brand. Smoked,._Cooked, Picnic Style PORKSHOU•LDERS . 4to616 T ISSUEBallet Bathroom Reg. Price 59c,— SAVE 6c Pk9 of rolls sG • BUTTER A & P No. 1 Grade a 66? PEANUT BUTTER Ann Page 1b 99ci Snappy, Fish Loaf for Cats and ET FOODS Meat Loaf for Dogs—Feature Price! 15 -oz tin 1Oftse KLEENEx FACIAL TISSUE 3 boxes of200 5 50 ALL*PRICES SHOWN IN THIS AD GUARANTEED THROUGH SATURDAY, MAY 17th, 1969 SX Brand, Assorted COLD CUTS Cooked, Boneless SMOKED. KED. HAMS2'/z to3lbs Q SX Brand, 16 Patties t,o.a Bo'x BEEF: PATTIE '2=16 box 4 Fresh Produce! EA1 29 011 Valencia. -Arizona Sunkist, Sweet,--Full---of--Flavour-,.--No, 1 Grade ORANGES 3 DOZEN 1.00 Golden Yellow, Large Size, No, 1 Grade BANANAS. POUNDS. hl 4 • • • • • 4