The Goderich Signal-Star, 1969-06-05, Page 16•
4A O'QDtI11 i SIGNAL -STAR, THURSDAY, JUNK. 5, 1969
kken on the barbecue
Chicken broilers "are
igeVeasing in popularity with the
Canadian family and
consumption has risen to about
▪ 24 pounds per person per year.
These birds may weigh sup .to
_Jur pounds and are sold fresh
or frozen, whole or in halves,
"quarters or: ,pieces, Buy three
quarters to ' one pound of
chicken per serving, but allow
extra for second helpings!`
questions �
answers on
barbecuing
Q. What cuts of beef should 1
choose for outdoor cooking?
A. For barbecuing,' look for cuts
of meat hat have a large
percentage of edible meat to
bone. Choose tender steaks such
as sirloin, wing, rib and T -Bone,
because dry -heat cooking over
the coals, e,ven with the addition
of sauce, does little to tenderize
meat. -
Less tender ,cuts, such as
ribs,'tlade and round stea
be cut in pieces, simmered in
tomato juice or water in a cast
iron Dutch oven over a camp
fire. This will take about two
hours to .do though.
The Gall of the outdoors is
insistent these °days and
barbecuing will be a .popular
style of eating for the rest of the
summer. Chicken „broilers are.
ideal for such meals, whether in
halves, quarters or in smaller
pieces. Details and recipes for
barbecuing . poultry' and other
mats are found in the
publication "Barbecue
Cooking". For novices at the art
of barbecuing there is a section
on making the fire for both grill
and spit -barbecuing and how to
marin te- different meats for
kabQh, Directions are given for
cooking vegetables on the grill as
well, and even a "dinner -in -a -
packet". Cooks are advised to
turn the meat often for even
browning and to baste lightly to
prevent flare-ups. The home
'economists of the Canada
Department of Agriculture
included their favorite "Tangy
Barbecue Sauce" recipe in the
publication and. reproduce its
here. They advise the chef not to
brush on the sauce till the last
few minutes of cooking because
of its tendency to scorch.
Cooking times are also provided.
Plan -to pack "Barbecue
Cooking" along with your
barbecue equipment. Write for
your free copy of "Barbecue.
Cooking" publication 129.1 to
the Information Division,
Canada Department of
Agriculture, Ottawa.
TANGY BARBECUE SAUCE
2 cup finely chopped onion
2 cup butter -
'2 cup cider vinegar or lemon
juice
1• cup tomato juice
1 cup tomato catsup
1 tablespoon Worcestershire
sauce` w ,
�.a cup brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon paprika
Saute onion in butter about 5
minutes. Add remaining
ingredients, bring to a boiPand
simmer for 15 to 20 minutes.
Makes about.3 cups.
Barbecue Begins With. A Oood Base
9
Something :special in bqcon
and eggs for breakfast'
HERE'S A BACON
BREAKFAST FOR A
SUNDAY 141ORNING
Start the week right — serve a
sensational Sunday breakfast.
Nothing is more tempting than a"
platter of baked bacon and
orange -coconut toast slices. It's
so good and so easily prepared,
you'll not be able to wait
anothef week to have it
repeated.
Baking is absolutely the
easiest way to prepare bacon
perfectly for more than two.
The bacon strips are arranged on
a rack in a shallow baitingpan
and popped into a hot oven to
cook to the ddoneness you like
best. No watching, turning or
draining needed.
BACON BREAKFAST
Separate bacon slices, and
arrange on rack in shallow
baking pan. Bake in a preheated
400 degree oven,- without
turning, u:ntii''slices are browned
.and cooked to theodesired degree
of doneness, about 10 to 15
minutes.
* *
Q., When I barbecue chicken
pieces, I always find thsit the
skin scorcnes easily. Is there any
way of preventing this?' '
A. First, you shouldn't start
barbecuing_until the coals are
covered with a grey ' ash.
Brushing .. the chicken pieces
liberally with cooking oil and
basting them often will help'
prevent scorching. After
browning `the pieces, keep the
grill about five inches from the
fire. Turn the chicken often and -
keep , the skin, side down only
about three minutes because this
side scorches readily. Add the
barbecue--sauc-e at -the -end -of -the -
cooking . time. Taking these
precautions the° chicken pieces
should be delicious and evenly
browned:
* * •
• ,Q. What vegetables can I cook
° on my barbecue?
A. Baked potatoes and peeled
potato sticks,.are both delicious
when wrapped in foil and
cooked on the grill or near the
coals. Other vegetables such as
corn on -the -cob„ carrots, beans,
onions, beets can be easily
cooked in foil near the coals. Be
sure to allow plenty of time for
cooking .these vegetables,_ from
'20 to 45 minutes.
Questions on the buying and
using of Canadian foods may be
directed to Food Advisoy
Services, Canada Department of
._A,gI11�111t11XC,_Qtta$!A,M ,
ORANGE -COCONUT
TOAST SLICES
1 cup butter or margarine, room •
temperature
1 cup -thick orange marmalade
4 teaspoons grated orange rind
1 teaspoon cinnamon
'.2 teaspoon nutmeg
1 loaf` crusty -Italian or .. refich
bread, about 14 inches long, cut
into 12 slices
2 cup flaked coconut
Combine '/2 cup of the butter
or margarine, orange marmalade,
orange rind and spices. Spread •
remaining' butter or' margarine
on one sideof bread slices, Place
slices, buttered side down,, on
baking. sheet. Top bread slices
i th marmalade mixture.
Sprinkle with coconut. Bake in
preheated 400 degree oven until
hot and the coconut toasts, 6 to
8 minutes. Makes 12 slices.
ro
EGGS BENEDICT
Easy Hollandaise Sauce (see
recipe below)
1 thin slices_ fully -cooked
boneless ham
1, eggs
2 English muffins,.
Butter •
Salt and pepper
Prepare the sauce as directed
below..
Pan fry ham ,,,until golden
brown and poach the eggs, being
careful not to break the yolks.
Split and toast the English
muffins; butter.
To serve, place a hot ham
slice on each toasted muffin
half. Top each with a poached
egg and season . with salt and
pepper. Spoon on hot
hollandaise Sauce. Serve at
once.
Makes four servings.
EASY HOLLANDAISE
SAUCE
'/.� cup butter
2 well beaten egg yolks
1 tablespoon leinon juice
1/3 cup boiling water
Few grains salt •
Melt butter in top of small
double. boiler. Blend . in the
beaten egg yolks, then slowly
stir in the boiling water. Cook
over hot,' not boiling, water,"
stirring constantly until mixture
begins to thicken. Remove from
heat.
Beat in the lemon juice and
salt, using a rotary beater. Cover
and keep over hot water until
needed.
If mixture should separate,
beat with a rotary beater until
smooth.
James Richardson & Sons ltd.
Serving The Feed Dealers of Western Ontario -
PHONE 524-8388, GODERICH
to Business Directory.
Ronald L
CHARTERED
•
ACCOUNTANT
39 St' ',avid St.. 524-6253
McDonald
Goderikh, (Wort* -
ofaratiwilWasse1G .
145 ESSEX ST.. GODERICH. ONTARIO
Available FQr
PUBLIC OR
PRIVATE PARTIES
1
BINGOS
•
CONCERTS
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DANCES
•
CONVENTIONS
•
Catering to Luncheons
•
COCKTAIL PARTIES
• 'i
BANQUETS, ETC. ,
Spools! attention to weddings
PHONE 524-9371 or 524-9264
DAY
NIGHT
Acont for 24 -hr.
FILM °DEVELOPING
Alexander and
Chapman
'GENERAL, INSURANCE •
REAL ESTATE
PROPERTY MANAGEMENT
Canadian Imperial Bonk of
Common* Building
Godorlch
Dial 5244662
R. W. BELL
OPTOMETRIST
T .qi
uiro
5247661,
A. M. HARPER
CHARTERED ACCOUNTANT
40 THE SQUARE
GODERICH, ONTARIO
TELEPHONE
5247562
Along with the robin and the lilac. a sure harbinger of Spring
ais the unveiling of the barbecue grill.
Better results can be obtained in outdoor cooking with a few
preliminary -steps.
First, put the grill sin conditi
you would the range on which
your indoor menus are pre-
pared, Wire - brush any rust
spots, and touch up bare metal
with paint:
Check the grill motor and
clean related tools and hard -
•.ware.
Find a location where smoke
will not blow directly into the
house or be offensive to neigh..
bors, yet is accessible for ser-
ving.
Now you're read y to test
your culinary skill. The Zono•
lite- Division, W. F. 'Hyde .and
Co., Ltd., which suggests thes€
simple steps for more success
ful barbecuing results,
1. A layer of • extra coarse
vermiculite, such as Bar -B- .0
Sorb, should be spread on the
bottom -of the grill. The mater-
ial absorbs drippings and pro-
tects the grill, while providing
a better draft beneath the
coals. Because it insulates, the
on with a thorough cleaning, as
4,
grill stays cooler,. thus safer.
2. Center the charcoal bri-
quets on the vermiculite. Spray
fire lighter fluid a c w o•s s the
coals, and ignite. Vermiculit'2
acts as a wick to provide uni-
form burning. •
3. Tap coals frequently with
a tool or utensil to remove ash.
Ash insulates the coals, and re-
tards the heat. •
4. After the guests leave, p.)ur
a layer ofvermiculite over the
hot coals for safety's sake.
You'll be able to save the char-
coal far the next cookout —
both the briquets and Bar -B -
Sorb can be reused.
When you db,' decide tb
change the ve£miculite in- the
grill, .it's easy. The lightweight
mineral can be dumped in the
garden as' a soil conditioner.
The coarse grade, of vermicu-
lite recommended for outdoor
cobking is uspally found wher•
ever charcoal- is sold.
Prices Effective
June 4-7 1nel.
We reserve the
right'to limit
_quantities:
LIBBY'S
FANCY
(Slices or Helves)
TOP VALU
12 -Oz, W
Tins
FACELLE ROYALE
(ASST'D. COL'S.)
HEINZ
Bathroom
TISSUE
6 Rolls
TOP VALU
(2 -ROLL PKG.)
CANADA, GRADE "A"�..
(GOV'T INSPECTED} „
• (21/z -34/2
a fliES
LB. SIZE It'
:FRYING
My white bean crop was
rained out two years in a row.
I'm all for crop insurance.
Shirley'Gay Enriched Sliced
WHITE BREAD .. roof' 21 0
Shirley Gay Choc.
CREAM ROLL -R ,;' 45c
Affsweet 'Parch -Wrap)
MARGARINE . .
Fraservale Frozen„•.Fcy....Sliced
STRAWBERRIES 1pkg'
Grill Time & Maple. Leaf
Briquets & Charc'I sag -490
Facelle Royale (Asst'd Col's)
FACIAL TISSUES3 Boxes of 3331
Reg. -or Mint
CHICKEN
CARTS
(Spec. Pack). Powd.Royal Crown or
Bold Detergent BOX 1.39
�t Rite Asst'd
L1U.oz. 590
Tins
SOFT DRINKS
Westirrgftorase- (Asst'd Watts)
LIGHT BULBS 2 Pkgs, 880
(Soft White) of 2
Maxwell House Fresh Roasted
Ground Coffee ° g 79
Top Valu Choice
GREEN PEAS 4 Tins 88'
Squirrel -(Smooth or Crunchy)
PEANUT BUTTER 32-oz
Jar• $9'
(Asst'd Flay.) Drink Mixes
KOOL AID ... ,5-pkgs. 29f
Ken Monteith,
R R No 1, St. Thomas
1967 was a bad,.year for Ken Monteith. He
!Tad 130 acres of white hdans rained -out
lust hefore.harvo�sting. •r
Ken was a very discouraged young farmer '
at that point. And finding the money to
start again in 1968 was a problem.
After his experience, Ken took advantage of
the white bean crop insurance program
as soon as it was introduced in 1968
and that helped nahke .financing
his farm operation easier too
It also paid off when half his '68 crop
was wiped out by rain shortly after planting.
The other half of the crop was severely
damaged. Yield was down by two-thirds 'L --
but crop insurance helped coyer his losses.
Ken Monteith's only regret -- "I wish I
could have had crop insurance in '67” he
said. You ,can be sure he'll have it in 1969.
What about you ? Are you going to risk losing
your crops ? You don't have to.
Protect your investment with low-cost
crop insurance. Talk to your local
agent -- he's listed. below. And make
Sure your application is in before the
deadline, or 10 days after seeding
whichever comes first..
Apply for Soybean insurance by June 29th. Apply for White Bean insurance by June 25th.
THE CROP INSURANCE CbM1VIISSION OF ONTARIO
Parliament Buildings, Toronto, Ontario
Crop Insurance details and applicatiorr forms available from:
MO Huron Rood
•
G.EORGkll:yRTQ.N
■
� Best of fryers be
backs, necks, giblets)
Chicken Legs (back
attached); Chicken
•. Breast (back at -
1 cached)
1
1
1
1
1
s t;i•II s 5
Round Bone Shoulder
,b. 594LL Swiss Steaks lb.
ST EAKET T ■r 5
- � ,,'� {w', Valu 1 -Ib.
694t W NEW ' Pac
Burns Smoked
....Pact
■
•
v 1
T� l �• -yrs �.�w .y ..;.�: ...n..
SAUSAGE
Leg Or Breast
Quarters
Toa vac
6.02.
y, • Top Valu Cooked Meats
(5 Varieties)
10 -LB.
BAG
Large
TOMATOES s°490
1�.
U°S, No. 1 (Size 24's)
� A� LETTUCE. . Hemi q
Vote today for your favourite CASHIER OF THE YEAR CONTEST
cashier in aur local IGA CASHI Eft
OF THE YEAR CONTEST. YF
AR
4rp your faVoullte' c4$h
ler win a General Electric
15" Walnut Finish Port.
able Colour TV. Approx.
retail
value
PHONE 5241411
Rothotanirl king Site
CIGARET 'ES
cotton of 20's or 25's
REMINGTON'S
IGA
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1
1
1
1
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