HomeMy WebLinkAboutThe Goderich Signal-Star, 1969-09-18, Page 142A ODDER= SIGNAL STAR, THURSDAY, SEPTEMBER 18, 1969
Harvest time for 1
(Gunlan vegetables
Markets are overflowing with
a variety of fresh vegetables
which are at theirpeak of flavor
and perfection. The wise meal
planner takes advantage of this •
annual harvest.
Nature encloses valuable
nutrients in the leaves, stalks,
seeds and flowers of these
vegetables. Cool storage will help
retain their freshness, good color
and crispness. Careful cooking
until "just tender" and attractive
ways of serving will guarantee
- their enjoyment by all members
of the family.
Choose liberally from the
jewel-like tones,! of beets,
broccoli, brussels sprouts,
carrots and corn. Enhance your
selection with . snowy -white
cauliflower and elegant, purplish
eggplant. Try to serve several of
these colorfulbeauties each day.
The home economists of the
Canada Department of
Agriculture provide information
on the points to look for when
buying 'in their booklet
• "Summer Vegetables"
publication 1130. Methods of
cooking and suitable seasonings
are also included. Write for your
free copy to the Information
Division, Canada Department of
Agriculture, Ottawa.
•
EGGPLANT'
Most eggplants are
oval -to -round shaped with a
shiny purplish to blackish skin
coloring. Choose one that is
firm,' glossy and free from
blemishes. One medium eggplant
(about 11/2 pounds) will serve 6
persons. Use it • as° soon as
possible after purchase. Remove
stem and wash. Peel if desired
and crit into 1/4 to '/cinch slices.
Sprinkle slices with salt then dip
them into oue beaten egg, then
'-2 cup fine, dry bread crumbs.
To broil — place breaded
eggplant slices 3 to 4 inches
from heating unit until the flesh
. is tender. and translucent and
crumbs browned, about 6
minutes each side. Brush with
melted butter once or twice
during broiling. If desired, dip
slices in lemon juice and flour
instead of egg and crumbs.
Menu of
1fhe*eek
To saute -- melt 2
tablespoons butter and saute
breaded eggplant slices until
flesh . is tender and transluscent
and crumbs browned, about 2
mintues each side. If desired let
slices of eggplant stand in
French . dressing about one
half-hour before sauteing.
If you prefer to team the less
known eggplant with .--an old
favorite, the home economists of
the Canada Department of
Agriculture invite you to try this
tested recipe, "Corn and
Eggplant." It is a colorful dish
combining green pepper, onion
and fresh tofnatoes.
CORN AND EGGPLANT
- 1 cup diced green pepper
'.d cup chopped onion
'.4 cup butter
3 cups raw corn kernels ( about 4
cobs)
3 cups peeled died eggplant
2 cups peeled diced tomatoes
2 teaspoons salt
'4 teaspoon pepper
'/4 teaspoon basil
Saute green pepper and onion
in melted butter for 5 minutes.
Add remaining ingredients. Bring
to a boil, stirring frequently.
' Cover and simmer until
vegetables are tender, stirring
occasionally (10 to 15 minutes).
6 to 8 servings.
CABBAGE ROLLS
BUTTERED CAULIFLOWER
CRISP TOSSED SALAD
HOT MUFFINS
PEACH OR PEAR COOL
For a delicious change „ in
your summer . fare, try tasty,
economical • cabbage rolls,
suggests the Food " Council,
Ontario. Department of
Agriculture and Food.
Te nd er, • fresh cabbage
coned with a tasty 'ground
beef mixture provides 'a filling
high protein meal.
Fresh pear of peach halves
filled with cottage . cheese or
yogurt make a refreshing dessert.
CABBAGE ROLLS (4)
'/z pound ground beef
2 tbsp butter or oil
2 tbsp minced onion
"i cup cooked rice
!/z teaspoon salt
'/4 teaspoon pepper
Few grains cayenne
1 can condensed tomato soup
Cabbage leaves
Brown meat and saute onion
in butter. Mix beef, rice, salt,
pepper, and cayenne. Moisten
with 1 ,tablespoon soup. Cook
cabbage leaves 2 minutes in
boiling water to cover. On each
leaf put 2 tablespoons mixture.
Fold leaf to enclose mixture and
fasten with toothpicks: Pour
•soup and equal amount of water
over meat. Cover tightly.
-Simner4-14heu-r-sr-
NOTE: Vary by using sausage
meat, pork or leftover cooked
meats.
CAULIFLOWER
When shopping for
cauliflower look for white to
creamy -while, compact, solid
and clean heads. If the flowerets
are starting to spread it is a sign
of overmaturity. If green jacket
leaves. are still attached they
should be fresh looking..
Cauliflower may be broken
into flowerets or left whole. It is
usually boiled but in these
recipes, "Baked Cauliflower with
Jted Onion" and "Baked Herbed
Cauliflower", the flowerets are
baked in a covered casserole at
325 deg. 'F. Because this is the
temperature for roasting meats,
either of these tasty dishes can
share the oven with a beef pot
roast or roast of pork.
Fall Vegetables.
In case you wish 'to try
cooking the cauliflower whole
the !tome economists of the
Canada Department of
Agriculture recommend
"Cauliflower Puff".
CAULIFLOWER PUFF
1 medium cauliflower
1 egg white
'•a cup mayonnaise
1 teaspoon lemon juice,
2 tablespoons Parmesan cheese
Remove cauliflower leaves
and stalk. Hollow out core
depth of about 1 inch and wash
they head thoroughly. Pour 17/2
cups boiling water into
saucepan. Add cauliflower, core
end down, and sprinkle evenly
with 3/4 teaspoon salt. Cover
tightly and .bring back to a• boil.
Reduce heat and cook gently
until cauliflower is just tender
(about 20 minutes).
Beat egg white until stiff.
Combine mayonnaise and lemon
juice, fold in egg white. Spread
lightly over entire surface of
cooked cauliflower. Sprinkle
,evenly with Parmesan cheese.
Broil 3 to 4 inches from heating
unit until lightly browned
(about 5 minutes). Serve on a
vegetable dish or platter. 6
servings.
BAKED CAULIFLOWER
WITH RED ONION
1 medium cauliflower
1 medium red onion
% teaspoon salt
2 tablespoons butter
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• 524-7381
Separate cauliflower
1 -inch flowerets. Slice onion
into rings. Place flowerets in a
greased •casserole..Sprinkle with,
salt, dot with butter. Cover and
bake at 325 deg: F. until almost
tender (40 to 45 minutes). Stir
cauliflower and add onion.
Cover and bake until just tender
(about 10 minutes). 6 servings.
into
Make the mos
fresh fruit
.
Now is thg season for
delicious and inexpensive fish
• fruits. Take advantage of the
lower seasonal prices, says the
federal health department-
- Buy extra for freezing or
canning.
-- Fresh fruits make perfect
snacks that not only taste good
but are good for . you. Keep a
bowl of fresh fruit in the
refrigerator for hungry
adolescents.
BAKED HERBED
CAULIFLOWER
1 medium cauliflower
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons water
2 tablespoons chopped parsley
Separate cauliflower into
1 -inch flowerets. Place in a
greased casserole. Sprinkle with
! salt, dot with butter and add
water. Cover and bake at 325
deg. F about 25 minutes. Add
parsley and stir well. Cover and
continue •baking until just tender
(25 to 30 minutes). 6 servings.
— Fresh fruit for dessert saves
time and effort and keeps the
calories down.
— Fruits add glamour. They
sparkle with interesting flavours,
colours, textures and shape,
a
making meals more attractive
and appetizing. With the great
variety availabletoday, use your
creative ability to make the
simplest dish glamorous and
delicious. They can be served in
juice, in salads, in fruit cocktails
and sherbets, in homemade milk
drinks, over cake and ice cream
and a pancake and cereals. Be
adventurous.
•' * * *
Serve Ontario fresh fruits just
the way nature made them:
Home economists at Macdonald
Institute, University of Guelph,
suggest skewering whole cherries
or raspberries, or cubed peach,
pear, plum or apple .on:colorful
cocktail stirrers. Accent with a
sprig. of mint, toasted
marshmallows, coconut or a few
nuts. Arrange on a bed of lettuce
and chill thoroughly be:ore
serving.
of
6'
SPARKLING DESSERT
Fresh fruit is simple . but
giamoro is in this sparkling
dessert from the Food
Department, Macdonald
'Institute, Uniyersity of Guelph.
In advance, heap crushed ice
in a compote or a low, wide glass
bowl; insert a cup in the centre
for dip and store in freezer. At
serving time, nestle fresh or
preserved fruit into the crushed
ice using tinted, toothpicks.
Serve with this tangy dip:
, ' Fruit Dip
1/3 cup sour cream
cup powdered sugar
1/3 cup mayonnaise
1 teaspoon grated orange rind
1 tablespoon orange juice'
Combine thoroughly and chill
before serving.
Q`,
Health Tips
yBoosTER SHOT'S NEESSARY
. In . addition to °immunization,
your baby will need booster or
reinforcing injections .and
vaccinations as he grottol up,•
because the level of protection
tends to become lower with
time. •
Be sure that booster injections
and vaccinations are given as
often as they are recommended,
both before and during school
life, the federal -health
department recommends.
Marry toys are lethal weapons
in the careless hands of children.
Pea -shooters, bows and arrows
and firecrackers cause hundreds
of eye injuries every year. The
Canadian National Institute for
the Blind says, don't gamble
with, your child's eyesight. Make
sure his playtime is a safe time.
Teach him to use his toys
correctly, and safely.
Household' Tips
SAFETY WITH SOLVENTS
Use caution when working
with any floor . finish which
contains solvents, advises the
Canadian Paint Manufacturers
Association. Rags soaked with
solvents or varnish should be
burned or put iniv bucket of
water immediately after you
finish with them. Working in a
well -ventilated area with
windows and doors open will
reducethe chance of solvent
fumes accumulating and being
ignited. A last reminder: don't
use electrical equipment and
don't smoke while you're
working with solvents. Put out
any pilot lights in stoves or
furnaces when working in their
vicinity.
Fruit stains on hands can be
removed by dipping a piece of
lemon in salt, and then gently
run over the stain.
The 4secret is to sprinkle salt
on kitchen floors (not too
much) counter tops, along
baseboards and corners . of
counter bases, if you want to
stop those ants'.
To assure the crispness of a
salad, add a little salt
immediately before serving.
1
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•
}.77
W/ENAMI MMSIYEQD
BEG/NS TO SWELL .
/TTASURES/6N:
TNEM/ND'S QU/T
JOE'S BP
Service 'Station
and
Coffee Shop
4
411 Huron Rd., Goderich
• 524-6871
tf
spectacu►ar►our
redEllion prices
to a party...
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You'll find your party,
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:17
ft's the
HAIRDRESSING (SPEC. PACK)
BRYLCREEM ..
TEA TYME COCONUT LAYER
cltcae ate'
.University and King Streets, Tel. 362.1848
WIENERS
PORK
BUTT or
SHOULDER CHOPS. Lb.
SIDE
SPARE RISS
SCHNEIDERS RED HOT
WIENERS Vlaic 1Pa
—ON -ANO.1
25-
Potatoes.iii
a
SOUTH AFRICAN VALENCIA
ORANGES .. 88s') Doz.79
FANCY GRADE
MclntoshApples r. 65
-
,
TOP VALU FIRST GRADE CREAMERY
BUTTER ...,..... • 7(4
.... Print .
MAGNETIC TIP 5 STRING Each
CORNBROOMS.. .1.07
REMINGTON'S. 1 G A
-PRICES EFFECTIVE SEPT. '17. 20 INCL.
. WE RESEFFVE THE RIGHT '
.
• 1O LIMIT QUANTITIES