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Home My WebLink AboutThe Goderich Signal-Star, 1969-09-11, Page 16.. 41S,. OOpERICH SIQNAL-STAR, THURSDAY, SEPTEMBER 11, 1969 Menu of the week, Meat Loaf Corn -Stuffed Tomatoes* Crusty Rolls Honeyed Pears With juicy, ruby -red Ontario field tomatoes at. the peak of _quality and quantity now, serve them frequently in salads, or sliced, broiled, ` pan-fried, or stuffed and baked. Fresh tomatoes are always a treat, and are a good source of Vitamin C, reminds the. Food Council, Ontario Department of Agriculture and Food, For a h . change- from out -of -hand fruit desserts, combine' .2 cup honey and cup lemon juice, ,and pour over 8 fresh pear t halves (peeled and cored). Dot with butter, sprinkle ', with cinnamon, and bake at 350 '-degrees F. for. 25 minutes. ‘,Corn -Stuffed Tomatoes — a delicious combination 6 firm ripe medium tomatoes 1 cup ` kernel corn (leftover cooked corn -on -the -cob may be used) 2 tbsp. diced green pepper 2 tbsp. chopped onion 1 tbsp. butter or margarine 2 tbsp. cream salt and pepper buttered crumbs or grated cheese Peel tomatoes, cut off stem end and scoop out seeds and pulp. Drain upside down. Saute green pepper and onion in butter for 2 to 3 minutes. Add corn, cream, salt and pepper to taste. Fill tomatoes. Arrange in shallow baking dish. _ Sprinkle tops with buttered crumbs or cheese. Bake at 300 degrees about 20 to 25 minutes. Ice milk looks and tastes like ice cream . but has few calories because of a low fat content. Food experts at Macdonald Institute, University of Guelph, tell us that most ice creams have 212 calories in • a half -cup serving, while ice milk has only 155 calories. The fresh blueberry season is • never long enough for berry lovers. Most of these dark blue beauties with their paler "bloom" come - to us from low bushes grown in soils and terrain unsuitable for other .crops. In recent years, however; some highbush varieties have produced a small .percentage cif the total crop. Blueberries grow In most provinces in Canada but the bulk of the marketable berries come from eastern Canada. The crop picture looks good this year so blueberry "fans can plan to enjoy, their favorite blueberry recipes. To swell the 'recipe file, the home economists of the Canada Department of Agriculture contribute "Blueberry Pancakes with Sauce". The accompanying , blueberry sauce is also delightful spooned over vanilla ice cream, plain cake oewaffles. - BLUEBERRY PANCAKES WITH SAUCE, Pancakes cups sifted all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 tablespoons sugar 2 eggs, beaten 2 cups milk 2 tablespoons butter, melted 1 cup blueberries Mix dry ingredients. Combine eggs, milk and melted butter. Add liquids to dry ingredients and mix quickly until just combined (batter should be slightly . "lumpy"). Fold in blueberries. Grease frying -pan and heat until a drop of water "sizzles". Drop small amounts of batter (2 to 3 tablespoons) in pan and cook ' until bubbles form on surface, 2 to 3 minutes. Turn and brown other side, about 3 minutes. Serve with Blueberry Sauce. Blueberry Sauce 2 cups blueberries 3a cup water 1 tablespoon 'cornstarch '.2 cup sugar 1 Dash salt 1 tablespoon butter 1 tablespoon lemon juice Add 1I2 cup of the blueberries to water and simmer 5 minutes. Press thtough sieve. Mix cornstarch, sugar and salt. Gradually add sieved blueberries and cook, stirring constantly until thickened and clear. Add butter and remaining blueberries. Bring to boil; remove from heat and add lemon juice. Serve hot or cold. BLUEBERRY -PEACH ANGELI IE Meringue Shell 4 egg whites 1/4 teaspoon salt 1 cup sugar 1 teaspoon vinegar 1 teaspoon vanilla Beat egg whites and salt until soft peaks form. Gradually beat , in , sugar alternately, with combined vinegar and vanilla. Beat until stiff and glossy: Line a cookie sheet with alumin foil and outline a 9 -inch circle on foil. Spread 1/3 meringue to within 1 -inch of edge. Pile remaining meringue around edge° to form shell (about 21/2 inches high). Bake at 250 degrees F. until : crisp and dry, about 1/ hours. Turn off heat and leave until cool. Filling '.•a cup sugar 1 tablespoon flour Dash salt 1 teaspoon grated =lemon rind 3,4 cup milk 4 egg yolks, beaten 2 tablespoons lemon juice 1.2 cup whipping cream, whipped 2 cups blueberries 2 cups sliced peaches 1 tablespoon lemon juice Mix sugar, flour, salt and lemon rind. Gradually add milk and cook, stirring constantly, until thickened, about 5 minutes. Add a little hot mixture to beaten egg yolks. Return to hot mixture in pan and cook 2 to 3 minutes. Add the .2 tablespoons lemon juice and chill. Fold . in whipped cream. Spread filling in meringue shell. Chill several 'hours. Just before serving mix blueberries and peaches. Sprinkle with lemon juice and fill pie. 6 to 8 servings. - A "CHE*CHEW" TRAIN a' DEA Graham Kerr Cookbook to be released next -month Looking for a flew decorative idea for your next children's party? One that's imaginative ... unusual , . and yet easy to make? A centerpiece made in the form of . a train is ideal for serving Tip -Top sandwiches and 'cookies. It's the ticket to delight the heart of a youngster and mothers will find it just as delightful because it's so easy to make. • . A baking dish—a' cookie cannister—a few cardboard cut-out pieces that the children themselves can draw—and that's it! Assemble these to form a train and you have a tip top "special". The "engine", is chock full of nutritious, Tip -Top enriched bread, sandwiches; -peanut butter and jelly, lettuce and tomato, or any other kind the children prefer.' The paper cup "smoke stack" holds pickles,.olives, celery and carrot sticks to provide extra power. Fill the cookie cannister "cab" with cookies and serve with mugs of chocolate milk or hot cocoa topped with a marsh- mallow. Heqlth Tips Be careful of those hair sprays, ladies, says The Canadian National Institute for the Blind. Even . the smallest amount of mist from an aerosol container can damage the delicate eye tissues. As a matter 'of fact, extreme caution should be exercised when using any kind of aerosol spray. THE BSG SALE 15 NOW IN FULL SWING AND HERE ARE ONLY SOME OF THE VALUF,$ ' PLUMBI(�a FIXTURES 20°/0 OFF AND ACCESSORIES' NOW MISCELLANEOUS ELECTRICAL 200/0 OAF LIGHTFIXTURES-R�o�cEo MISCELLANEOUS AMEROCK 20%. HARDWARE - REDUCED BYoFF SKIL POWER TOOL ACCESSORIES 100/0 OFF Bits, Blades, Sanding & Polishing Kits The Above Values Are Available Only At ... COIIKLIN'S OF GODERICH Etayfield'Fide #011 i PWOIVE. 5248321 Don't keep your nose -in a book for hours on end. If your schedule calls for close-up work such as sewing; typing or accounting, give your eyes a rest by switching to a task that requires long vision. This re -focusing of the eyes, The Canadian National Institute for the Blind says, is a good way to prevent fatigue. Graham Kerr, whose television program, "The' Galloping Gourmet," is carried by major stations coast to coast, has signed a contract with Doubleday & Company, Inc., for Canadian publication of -'HE GRAHAM KERR CQOKBOOk by The Galloping Gourmet. The book will be published on November 14, and will cost $8.50. It will contain over 200 recipes gathered from all over the world, and it will be illustrated with 292 step-by-step photographic sequences- of cooking techniques and 16`iages offull-color food pictures. In THE, GRAHAM KERR COOKBOOK by The Galloping Gourmet, Mr. Kerr writes: "On television my producer/wife Treena and I try very hard -,to entertain you (whatever • that may mean). Because of this you may • doubt me! `Is he a performer or cook' y.ou'll say. I hope I am both — at least I try. But of one thing I am certain. I realize that the time for laughter stops when you risk your time, money or reputation on somebody else's recipe. In this book I have done my serious best`'%' eliminate that risk." The humor and fun which Mr. Kerr injects into his television programs are captured in the adecdotes and annotations throughout the book. However, proof of the outstanding quality of this book is attested by the Gold Medal (an award made only every three years) pr"esented by the Gastronom ische Akademie Deutschlands (German Academy of Gastronomy) at the Frankfurt Book Fair in •1968 to the Australian edition of THE GRAHAM KERR COOKBOOK. "The ° Galloping Gourmet" is pow seen on 124 stations in the United States,'and coast to coast in Canada on 286 television Stations. It. originates at CJOH-TV, Ottawa, 'but Treena and Graham Kerr have their home base in Middle Harbour, Cremorne, Australia. Book club rights have been purchased, by the 444)k—of-the-Month Club. CUCUMBER,TIP Home economists, Macdonald Institute, University of Guelph, give this timely • tip: When serving cucumbers with the skin -on, taste. first. While most have a pleasant, mild flavor, the skin of - some may be bitter or strong. CUCUMBER MARINADE Pour 1/3 cup salad oil into a measuring '.. cup, add - 3 tablespoons vinegar, 1/2 teaspoon each dried dillweed and salt, '/a teaspoon sugar, 1/8 teaspoon pepper. Blend well. Slice 1 large cucumber into thin slices. Place in shallow dish, add marinade; chill overnight. A goodie for sweet tooth nibblers: drain canned apple slices sprinkle with sugar,.... insert toothpick in each slice freeze. KEEP COOL See Our Large Selection of FANS Air Conditioners KEEP DRY With An ELECTROHOME Dehumidifier Hutchinson Radio — TV -= Appliances 308 Huron Rd. 524-7831 SOUTH AFRICAN VALENCIA 1 • 1 1 V Doz. 41111 ORANGES (Size 150's) 414001 Step right up ,to fabulous savings during, this week's 'DOLL DAYS"':. White Swan Lasst'd._colours) - PAPER TOWELS (2-r01I p,1�ck1 rolls • Reynolds 12" x 25' Top Valu (halves or slices) FANCY PEACHES 3 28 -oz. • tins . White Swan (asst'd. colours) BATHROOM TISSUE We reserve the right to limit quantities. Featman's partly • skinless and .defatted . 128 -oz. plastic jug FRASERVALE 4- frozen fancy 2 -Ib. Poly ly 9 SMOKED .HAMS SHANK PORTION Bu'f . PORTION e REMINGTON'S 164 4) v rl or