The Goderich Signal-Star, 1969-10-02, Page 14AiktygO,PURICH RONAL-STAR, THURSDAY, OCTOBER 2,1969
Menu of the week
•
FISH FILLETS
FRUIT RELISH
HOT, BUrERED
CORN-ON:THE-COW
INDIVIDUAL LETTUCE
AN&TDMATO SALADS
ONTARIO PLUMS AND
- ICE CREAM
With the calorfUl, nutritious
array of fresh Ontario fruits -and
vegetables available now, the
Food Council, Ontario
Department of Agriculture and
Food, reminds you that this is
the time to bottle the fall
harvest for your family's eating
enjoyment throughout the year.
Our Fruit Relish is a real
olci-fashioned favorite, with a
delicious eombination
of the season's best offerings
..•
FRUIT RELISH
20 ripe tomatoes
6 peaches
6 pears
6 medium onions
6 sour apples --
3 sweet red peppers
3 green peppers
1 large head celery
4 cups sugar
2 tbsp, salt
1 quart vinegar
t'2 cup mixing pickling spice
Wash and peel fruits and-,
vegetables. Core apples and •
peppers. Dice all.ingredients
jeoarseby. ,Dissolve sugar and salt
in vinegar, and pour over.
chopped mixture: Tie spices in a
muslin bag and add to mixture.
Heat 4o boiling and simmer
gently for two houm, stirring
occasionally. Remove spice bag.
Pour pickle into hot sterilized
• jars.
cA
Fisherman's luck? A- good
catch? Freeze that extra fish.
To prepare Ash for freezing, :
clean, fillet and, wash. Cut, the
fish into serving -size Portions -
and freeze packages in amounts
that will be used at one time.
Pack tightly and wrap in
moisture -proof paper. The layers
should be separated by double
pieces..of paper.
Lean fish will keep up to six.
months, fat fish such as trout or
whitefish will keep about three
months.
Food specialists at Macdonald
Institute .•University ' of Gtielph,
advise that fish should not be
thawed before cooking, but if
necessaryfor handling, thaw the
fish in the refrigerator 4to the
point where it is flexible but still
icy.
Some fish recipes for October;
national 'Fish and Seafood' month
Your family will ask for this
Halibut dish again.
CHEESE CRISPED HALIBUT. '
4 Halibut Steaks,' cut 1.," -
thick
2 eggs, slightly beaten,
Juice of 1,2 lemon •
1 cup corn flake crumbs
1/2 cup' grated Parmesan cheese
'42 teaspoon salt
2 teaspoons dried parsley flakes
2 tablespoons melted butter
Lemon wedges •
Pat steaks dry with a piper
towel. Blend eggs and lemon.
juice., Mix corn. flake crumbs„
cheese, salt and parsley flakes.
Moisten with melted butter. Dip
staks into egg iniXture and then
into crumb mixture. Prigs crumb
Mixture into fillets; so coating
will be thick. Let stand a few
minutes for coating to set or
prepare several hours 'before
serving and refrigerate until
ready to cook. Place steaks on
buttered aluminum foil on top
of broiler rack. Broil
approximately 3 inches , from
.source of heat for approximately
10 minutesper inch thickness of
fish, turning the steaks half*ay
through the cooking time, Serve
with lemon wedges. Makes 4 -6
serirings. •
If using frozen halibut, you
may prefer to thaw it tint - if
you wish to use it frozen form,
simply double the Cooking.time„,
(Note: size of halibut steaks
varies. generally.: allow 113 pound
per serving.)•
•
Just as the name implies -
this is an easy versions the
recipe for a traditional dish.
EASY BAKED SOLE •
• BONNE FEMME
2,Ibs. Sole Fillets
• t-•42. lemon
1Uibtespoon butter
2 tablespoons chopped green
onion
1 can (10 oz.) cream of
mushroom soup ,
teaspoon,Tnace •
2 tablespoons dry white wine
Place Sole Fillets in a large.
buttered-- baking dish.t- \rt lernOrr
half into very thin slices and
place on top of Sole. Melt butter
and add onion. Cook until onion
is tender. Add soup. matse, and ,
wine. Blend thoroughly. Pour
over fish. Bake uncovered at 450
degrees F. for 15 minutes (or 25
minutes if fillets are placed in a
double layer 'in the casserole
dishl. Makes 6 servings.
Delicious -- and so easy to do.
BROILED COD FILLETS
6 Cod Milets •
Salt.and pepper to taste
1 teaspoon papnka
6 tablespoons butter
margarine
2 tablespoons finely
green oni)n
-
2 tablespoons
4 teaspoon,
tarragon
• 2 tablespoons melted butter
or Pat steaks dry -with a paper
towel. Mix the corn flake
crumbs, salt, pepper, parsley,
, tarragon, • and onion. Moisten
parsley • with melted butter. Dip steaks
dried 'into milk, then flour, then milk
again and finally in seasoned
2 teaspoons lemon juice -crumbs. Place steaks on buttered
aluminum foil on top of broiler
rack. Broil approximately 3
inches from source of heat for
approximately 10 minutes per
inch thickness of fish, turning
the steaks halfway through the
cooking time. Makes 4 - 6
servings.
If using frozen halibut you
may prefer to ,thaw it first - if
you wish to use it frozen form,
simply' double the cooking time.
(Note: size of halibut steaks
varies, generally allow 1%3 pound
per serving.)
chopped
chopped
crushed
Line broiler rack with
aluminum foil and butter or oil -
well. ,Lay fillets on foil. and
season with .salt, pepper, and
paprika. Cream butter. Add.
onion, parsley, tarragon, and
lemon juice and mix well.
Spread on the Clod Fillets. Broil
3 - 5 inches from the source? of
heat, approximately 10 minutes
per inch of thickness of fish.
Makes 6 servings.
HALIBUT STEAKS WITH
..BACON AND ONION
4 Halibut Steaks, cut -
thick
3 slices bacon, chopped
1 teaspoon salt •
6 grindings pepper
3 green onions, chopped
1 tomato, chopped .
Nutnieg •
Pat steal ,dry with a paper
towel. Place on' • buttered
aluminum foil ..on top of broiler
rack. Cook bacon .for 3 - :4
minutes : Drain fatoff. Combine
salt, pepper, chopped onions.
and chopped tomato with
cooked .bacon, Spoon over
Sprinkle lightly With
nutmeg Broil approXimately 3
inchesfroni source of heat for
approximately 10 minutes per
CANNED.SALIVION
DIN.NER-IN-A-DISH
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2 cans (73oz. each) or 1 can
(151,2oz.) B.C. Salmon
1 can (14 oz.) small, whole
carrots
3 tablespoons butter
3. tablespoons chopped green
pepper
3 tablespoons chdpped onion
Salt and pepper to taste
1 can (10 oz.) cream of celery
soup •
1 '2 tablespbousChtristardh ;;:*•'
1 cup biscuit mix
cup grated cheddar cheese.
Drain and flake salmon.
inch thickness of fish. Makes 4 reserving liquid. Place. in The
6 servings. bottom. of 'an ungreased 2 -quart
If using frozen „halibut, you ,ca&serole dish. Drain carrots and
may prefer t� thaw it first - ifplace on top of the *salmon. In a
you wish to use it frozen form, saucepan, melt butter. Add
simply double the cooking time. green pepper, onion, salt and
• size of halihutpe.,pper , and- __e.;;o4 for_ 5-1
varies, generally allow 1 3 pound minutes,' until tender. Blend
per serving.), . soup, salmon liquid. and
-J-IERBED HALIBUT STEAKS cornstarch. Mix with cooked
4 Halibut Steak, cut 1,2," - 4 " onion and- green pepper. Pour
thick • . over salmon and carrots in
casserole dish: Using 1 cup of
biscuit mix-. prepare according to
package directions for "drop
biscuits". blending the cheese
6 grindings pepper • with the dry mix. Place 6
1 tablespoon dried parsley flakes spoonsful on top of the
teaspoon dried tarragon caerole. Bake uncovered at 450
flakes, crushed degrees F. for 15-20 minutes.
2 teaspoons instant onion Makes 6 servings.
WORK.
BOOTS
1 cup milk
Flour
1 cup corn flake-crurrib.
1 teaspoon salt
Garnishes add appeal
to -till your dishes
0.
Food shorts
FISH FACT
Food experts at Macdonald
Institute, University of Guelph,
say that fish is cooked when the
juice is a white mil'ky color and
the meat flakes readily when
'tested with a fork.
• • Industria
116' Farm
1.
- -
Main or safety toe Choice of
seven sole materials.
ROSS
SHOE StIQP
142 The Square
Goderich, Ont
•' 17tf
41
Two?
Three?
ou need Th•rce Sax ings Atcck-ynts.-
A glass of mi* provides
enough energy to walk a mile or
dance an hour or climb 196
stairs. Milk is the most nearly •
perfect food, and you can't
afford to miss such an energy
bargain. Home economists at
Macdonald Institute, University
of Guelph, remind you of
Canada's Daily Food Guide for
Milk:
Children (up to 11 years) 21/2
cups; adolescents, 4 cups; adults,
112 cups.
sommumwmammit Household Tips maimoopaimmit
• SUGAR PRODUCTION
•Tho world production of
sugar is about 70 million short
tons a year, of which 57 percent
comes from sugar cane and 43
percent from, sugar beets.
Canadians' consumed more than
1 million tons of refined sugar
last year, The Canadian Sugar
Institute reported. The average
per caput consumption is steady
at about 100 pounds per year
while the -price remains about
the same as in the 1940s.
cOLORED SUGAR'
To Color sugar for cakes and
cookie decorating: measure one
half ctip white granulated sugar
into a small bowl. Then blend in
food coloring with a. fork. For
dark colors. use 2/ drops, for
medium colors use 12 d.tips and
for light pastel •colors )41se
drops. Spread the sugar out on
waxed paper and let dry at room
temperature.
to a gourmet...
the Lord Simcoe
Hotel ... with the
Captain's tablq
brimming with new
taste adventures or
the Beau Nash , .
br the cafeteria •
where you can get
a quick snack or a
meal. Gourmet fare
at sensible prices ..
next time you visit
Toronto enjoy it
more than ever ...
stay at the Lord
Simcoe Hotel.
it's the
el
ENJOY THE -1 F1NES'T FQOV
- IN TOWN
• Chinese Food
Our Specialty
ALSO TAK9UT ORDERS .
OPEN DAILY'actn.. to 10 p.m.
Open Friday and Saturday
Until 12 Midnight
o CI
The Esquire
Restaurant
"524-9941"
• -••
o )1111. co e
clel
UniverSity and King Streets, Tel. 362-1848
A&PATTA S RISING
COST OF LIVING
CHECK& COMPARE THESE LOW PRICES
PANTRY SHELF. SWEETENED.
GRAPEFRUIT
OR ORANGE.
we care.
All prices :shown in this ad guaranteed
through Saturday, October 4th, 1969.
Special Blend (Pekoe & Orange Pekoe) Reg. Price 79c — SAVE 5c
A&P TEA BAGS ,Pooti:i:sg 74ci
• Tomato Reg. Price 43c -- SAVE 5c
HEINZ KETCHUP .20-A-oz.bt13:83to'
3 Flayours, Vanilla, Chocolate Ripple or Butterscotch Ripple,
le
• FANCY QUALITY
STOKELY'S
E._ ETAPLES._
Peas. Kernel • Corn, Crem Style Corn,
Cut Greco or Wax Bear's or-App,esaliCe
K E -
Powdered (25c Off Deal)
TIDE DETERGENT king size 6°159
Delsey, All Colour; Reg. Price 37c —.SAVE Sc
WESTQATE 1/2 -gal ctr:,_
69
Save an extra 20c at A&P
1041 -
OZ TINS
liatkrooni issue pkg of 2 rolls 295,1
. To pro\ it:le Ni.vd greatest amount of '------
intere.st or your sa ings,and, at the same time.
assure VCU maximum mone‘ _
`s )(lona and G re) urgeso ou to adopt our
"'Three- 'ount- Plan.
h u t- "Three- ecount- Plan. 'c'u get
on our regular \ account
issue chect Lies 01111. '
-634 o- a ,.cle1/41ai which
\ nor rue but from NA hial you ma.,
make w it hdr-alA ais at an time.
81/2% on G u a ra n t eed In \ estment Certificates.
StertSaving toda tpria aria. G rey_
rhe senior Trust Company
devoted entirely to serving
the people of Ontario
and
TRUST C'OMPANY SINCE 188Q
W. R. Curry, Manager 524-7351
Elgin and Kingston Streets,. Goderich
tee
Ontario Grown McIntosh, Crisp ond Full of Flovour, Packed
A&P's Own Label, .Fancy Quality
Crliforrao, Crisp Green, Large -Heads, No. 1
ER, DAILY DATED, sutto • 1:40. Price Iostf 27c -- AVE lle
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