The Goderich Signal-Star, 1970-01-08, Page 15ess vo:rie
Hambure„ �,r Stro ano g n extra amount fora fast' dinner at
e
poppy Seed .Noodles " some future date..
MP•"
Julienne Cafrots ° w °': ,� l,ambiul'ger St�nogaint ff
Tossed Greens
Mincemeat Tarts with Ice Cream .', cupr.oniQn,• chopped
g • •1 clove garlic, minced
Everyone loves ha n.bur etl l ib. ound°`beef
And for very good reasons, tom'. ".2 tbsp, flour
' 2 is salt'
,iit,�is�aextxeinely versatile, •and.ts p.
special "'flavor combines with an . . ,r tsp,. pepper,
• •end ess �� variety of meats, 1 8 -oz. can sliced mushrooms,
vegetables, sauces, soups, and 1 can cream -of chicken .soup,
spices. Dressed down for family undiluted
meals or.- spruced up for ' the 1 cup souk cream
company you want to Impress, it : ' parsley
P can hold a prominent spot, on '• Saute onions, garlic, and meat --
•, "p the most , pennny-conscious until brown. Drain - off excess
budget. For your collection - of fat. Stir in flour, salt, pepper and
ground beef recipes, the Ontario 6 mushrooms. Cook. 5to 10
Food ntipri
c i 1, �-' O n o' 'minutes, Stir , in "soup.: Simmer
Department of .Agriculture and uncovered 1(i- mlhutes. Stir in
'Food,- recommend Hamburger sour cream. Heat s- through,
Stroganoff..? s a goodidea to Se f
It' d Garnish with parsley.
rues our
doubleythe recipe .and SPIT -ROASTED' ASTED
freeze the.._, to six.
an
'K
..
A guide to drinks that contain -
spit r�asted
importont vitamin C
Do you kn�o�w ►hich , orange
-"beverages contain Vitamin C?
There areso • many different
types of orange beverages on the
Market today, you are. probably
_T confused as to whin Ir -ones
contain _ this vit in,. so
---important for -norm bones,
cartilage, teeth and- gums in
infants and young children.
A . irecent _ nsutner Memo
Vitamin C only if so labelled. If
it is not indicated on the
labelling itis not added. - - -
The best way .to make sure of
the presence of this essential
nutrient is to check the label:
You --should remember that
the addition of more water -than
that require& by the directions
will dilute the Vitamin" . C
content of --orange _ .- dr1hk
producer, by the Food and Drug -- -mixtures. a
Directorate of the.federal health To -.retain maximum ' Vitamin
department, presents 'the C benefit, it' is advisable to:
following u facts on orange. ---keep or a nge : mix
beverages, to guide.: you in "your ° refrigerated after mi,idng,y
shopping;. �. Y .,use,synthetic beverage made
' If the product is orange juice, froni` powder or crystals within a
- will 'contain Vitamin C few days after opening or
naturally. If the product is an . mixing. It rupitI,1y loses: Vitaintn
orange drink; it will contain C.
ork is so easy to
With'"'pork in:, ood supply frozen hops or stems Imay
during .the next few Months it be aha d cooked m for
'would be wise to7:become ,better ° fresh: . chop6are;fed ni baked:
acquainted with the v'arions cuts wile . ti11 frozen,. the coo10n
`'so,you a become a More time should be *max, d by nail
� r ti
discerning aiioppex,, Because the , as uGh ? as that req44jd
cues from the. rib or ion are in for those cooked fresh. ;oxen,
greatest demand -and are usually, chops or steaks which. are to be
the most expensive it` ..fight • be, braised . or broiled are best
weII toy: took to other•' cuts or n 'Thawed;befo coo 'ing•
,h pork: r ..
When . you `• want pork . for
frying do you always select rib
or loin chops? ' Why not try
shoulder uchOps or fresk Harp,,
steaks'forp change. Compare the
cosh per''pound' of .these. various. -
cuts, rentiembering to allow from
113. to •',/a pound per ser ng..
. Remember. als0 that tile. ;rear
l
cost is in the edible:. portion and .
. thatdoes not include bonesi
The home' economists of the
Canada Department of
Agriculture describe different'
cuts -.which : may be used • for
P 1n
RIB CHOPS contain.
portions . of rib bones and are
somewhat round in shape.
LION CHOPS= triangular in
shape with a T-shaped bone.
Some contain tenderloin.
'
` BLADE CHOPS -^- are cut:
from the shoulder and contain a
' portion` -of the blade bone. These
hops are much' larger than rib
prepare
r loin chops..
RO'UND BONE SHOULDER.
'A\VA, Dec. 10 :.-
Domestic supplies of pork are •
i,ncreasingr with` prices remaining;
firm reports the Canada •
D.epartment'. of Agriculture in
the' January Food Outlook.
Beef prices can be expected to
remain steady while broiler an
roaster • chicken will- , be '
plentiful supply at relatively low
prices.'0 • •
•PORE Domestic supplies are
increasing with prices remaining
firm. .-•
BEEF: Prices can be -expected
to remain steady. • v
EGGS: Plentiful 'supplies at
lower prices. -
POULTRY MEAT:.- Broiler
and roaster chicken will be in
plentiful supply at relatively low
prices. Supplies _._ .o>ti broiler
turkeys will be adequate at
steady prices; heavy turkey
supplies will be adequate to
shbrt'at firm prices:- .
APPLES: 'Supplies ,,plentiful
rices slightly lower:
LISTINGS A�!
Peter .S. MacE '
Q�an►ald:'G Ewan• -r
Nothing is as easily- prepared loin into plastic 'bag:. Pour sauce . CHOPS can be identified by
the small round bone: They are
as a big handsome • spit rbasted ` • into bag'. Close bag and place in cut from the picnic shoulder and
pork loin, or more tempting hoC.: ' shallow dish in refrigerator to are' finer „grained , than blade -
of the it beautifully tender, - marinate 4 to . 6 'hours or
f . sP � 5r � •
chops.
•
handsomelybrowned-and�°crispy .'-overnight,''turning roast in dish A th f h p rk cut with
no er res o
sever times. b
crusted. an identifying round ,one is the ' PEARS: Large Supp
.. . , lies; prices
' To, make this fine roast the 'Remove pork oin from FISH HAM STEAK from the Q
a -�" stead
bin is -allowed—to shied in a marinade: `Thread• t fou-gh = -larger, more oval 'n Y'Amplesupplies;
1 leg It is arg i
POTATOES-
n'a a before loin,�nd to end, being careful to PO uPP
re and coarser
•
spicy • orange man d t shape, more meaty
roasting., It is then drained and balance roast on rod perfectly. grained than the round bone
balanced on -the:_spit--so_ it. will_ Putsecond fork or prong onto
shoulder chops._ .
turn smoothly and roast evenly spit; pushTrongs firmly. into These cuts `,may also be
without straining the motor. The roast and tighten screws. _Attach broiled,`' baked, barbecued or
is bas fie lder chops
• d • motor.. Roast over lob glowing braised. .
additional orange
marina e.
• while roasting • to give it added
coals, electric or gas .unit, until
flavyor.'neat .is tenderrand reaches an
Spit Roasted Pork Loin F. (about 3 hours): Save 1 -cup
i
nternal teinperatuof 1$Bre deg -
•
Leftover coaled ham
With Orange Sauce ° ' of the marinade for sauce. Baste
d - ro st g ---marinade
tasty -casserole 1 -ounce) can frozen orange ._during last •'minutes of
m qes- a a y (6juice concentrate, defrosted cooking. ' .
Leftover food doesli't have to
look' like a leftover, problem.
Here's a recipe from +the Food
Department, Macdonald.
Institute, "University of Guelph,
. that uses leftover ham sparked
With .apples and -brown sugar.
and Ham Casserole .
1 cup peeled, shredded apples.
- (firmly packed)
1/3.41b. minced pork
2/3 lb. leftover, • cooked ham,:
mineed
1 tsp. dry mustard
3/4 cup,bread crumbs 1 1/z cup honey w , Combine r�v ed. marinade
. l x tsp.. salt a 1/3 cup water with cornstarch, .blend and cook,
:1 egg, beaten « ---- 1/3, cup vinegar stirring ' constantly, until .thick
1 tbsp.- chopped onions' • "' 1 teaspoon• prepared mustard -and clear. Stirin orange liqueur;
1 apple, cored, peeled, and _kliceel.:. 1 teaspoon soya sauce - . heat: Blend in sour cream. Serve
in rings i/4 teaspoon salt with pork. • Makes 8 to 10
AA cup brown sugar N. 5 or 6 drops Tabasco sauce servings.
. 4 to 5. pound centre cut pork . n
�CombineS ilVther lasttp, loin roast
ingredients, �Arratige, appije slices 4 teaspoons cornstarch Remember, i1 he cake or�-'
'on bottom of—a--smell-greased. °, Y/4•cup orange' liqueur. - all-purpose flour'' you use las °
casserole dish• Sprinkle with, ` °'/z cup dairy sour cream b e -e n pre-si f t e•d by the
brown sugar. Addis the ham--- -- _manufacturer sib not sift again
" C oYrYibine first eight before. using .• If the flour has not
mixture"andt,press down: evenly. g
'Bake in 350 degree .'F° oven for .ingredients in saucepan bring to', been pre -sifted , it should be '
45 to 50 minutes. Serves 4 to .5••a boil.►(iool..,Carefully`5slide,pork sifted once before measuring.
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•
11
a
CULBERT'S BAKERY
•
WILL
Lc:SED
TJLLJAN.14
For Renovating. & Painting—Reopen For Business Jan ^15
•
"For pick=M4service, call_
Your local cI express representative.' .
ti'
4•)
VOW..
wise+ ,,.
.•
Unexpected ..,gue`sts? :Hungry
'teens? Or just a snack? Cheese is
�tlietswer�for-uqutclt serving : _
ideas. • - . •
Available in more than forty
R
varieties, it is ' a `source of
protein, calcium, Vitamin A and-
,riboflavin.
nd-.riboflavin. A one -inch, cheese
cube contains `as much protein
and' calcium - as a seven -ounce
glass , of milk. Cheese . is - a
satisfying food: its_energy stays
with you long after the meal.
Here is a mouth-watering
cheese favorite.-
Hot
avor te.-Hot Cheese Bread. ,
f Frei'icli loaf s
soft butter ,
21 cups grated 'Cheddai cheese
•_._1/2 cup mayonnaise
1 teaspoon prepare` mustard
2 chopped green on ons.
Preheat oven to 375 deg'" F..
Cut,bread into t •c slices,
rni
alst to -'bottom crust. Spread.,.
cut ._..,, surface with - butter. -
Combine- cheese, mayonnaise, ,
mustard and onions, andread•
,on cut surface of bread.. rap in
foil, place on cookie;sheet' and°
bake in preheated• oven until :
thoroughly heated, about 25 to
30 minutes. Serve ..on . foil,
tiirningy foil backto release the
steam. '
•.... ..ryz•:ta
{,.. •?$,:;:v..,.1// yr
YOUR CHOICE
ONE''INIJVIQUAL-OR GROUP POI TRAIT
MOM,- DAD. -OR_ ALL., THE.�.'K DDL Es FRES !
MAY' BE ' PHOTOGRAPHED •AS" A GROU
PARENTS: We've arranged to have a nationaity recognized profdt-
sional photographer at our store on the dates shovyn below. J
have each member of the family photographed in several, poses,
and 'pick any one of them for your free .portrait. We only ask that all
children be accompanied by a parent. r
' DON'T MISS THIS OPPaR,TUIV I T Y '
to get a Irving color portrait you will treasure always. Several'poses are
them,,,„ , •
It's our way; of saying "Thank You" to` our many regular customers, and •
_ . "Welcome" to, everyone else. Incidentally, we believe these photographs
e ' are really something special:"They're beautifully' posed. po-'',Faits- rapt
snapshots. And don.', forget they'll. be ip f vfng,color, so dress the chil-
A di.en in bright colors. n
Irl earlier"tinies the mail -w - -_...
,delivered''only price a year in the
Ardis. Today, mail delivery.
takes place once a week in most
of `theNtigoik—and-Northwest
taken and•l.ow cost additional portraits -are_ available for those who wish
• • i
HERE'S REALLY WORTHWHILE SAVINGS
DURING THIS' ANNUAL EVENT. , , - "--
NEW FABRICS NEW COLORS
• NEW SHAPES -
7 TOTA1 SATIN ' '- TION. OR TOTAL, REFUND
YAILABLL ATTHE FOLLOWING 16A STORES ONLY .. .
• i y
• u
:SOUTH. ST. GODERICI
. ,
a lilt{FIIIli111i1tl Mention IlihillllhflMll'lllllilhlllul o
. ,
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�_- ��,..•� max•'° _ �.� .,