HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-01-15, Page 13;7777—F—
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The recent upward trend in °.
beef • prices . is making ...the
econoinytniinded shopper ,very
careful, in. allocating ° her .beef• ,
dollars,. She Will be tempted to .
either "Sh n the beet counter or
respip, to a bettet informed as
to the' wise .seleition.of the cnts.
Hoyt' can 'the 'shopper make
her beef nnoner go further?
The real value 'of Meat is in „
the amount ' of edible servings' it
• contains. A .c'It which has a high
proportion .of. bone,„or. fat: to lean •
may be a poor buy at any ptiCe.
The wise shopper should know
how to select and„prepare those_
cuts which:' r: relatively, low- in..
price,
She 'scans the lads hie � e local,.
paper forsalee tems.>or "specials”
offered .in her area. She might
a large fess tender cot
at a "special?!: priee and
apportion it into a good sized
ppt • roast '-with some `left for
braising or stewing,--- `
She learns to identify the .cuts
--of meat by shape anti type and
. position of bone. - -
To assist in this identification
the 'Canada Department - of
Agriculture has prepared a free
folder "Beef Cuts" which
..contains drawings of the various
puts with recommended cooking
methods. For our free copy
write to Information._t)ivision,
Canada Department of
• Agriculture, Ottawa.
POT ROASTS
good planner'*. and :h person who
rises to a challenge then pot
roasts. are your kind of meati
They represent" the largest ..
Percent of the less tender ,Outs
and „include .blade, short or cross.
rib, chuck and brisket, They'a e.
best cooked in liquid for: a long
period of .` time at • a low
temperature 'The : flavor, of these
cats of :beef` ks. exkcelient.
,The home:economists of the
Canada . Department :o€
;Agricuture are pleased to share
with you their method, of
cooking a pot roast.
Pot roasts such as the blade,
may be cooked an top- of the-
" staveinn a heavy pan With a tight
fitting, cover; •or in "OW Wen
' using a Dutch oven or piece of
heavy aluminum foil to enclose
steam.
Brown. on all sides in hot fat.
Seasonings such as onion, celery, •
bay; leaf,. etc. may, be added at
this time. If the meat is cooked
on the stove a small amount of
liquid (water, tomato juice or
bouillon) should be added, the'
meat,covered tightly and cooked
over low heat. For a blade roast
allow 35 to 40 minutes per
pound. If this roast is, cooked in
the oven, allow 40 to 45 minutes
pea"pound. Cook 'until fork
• tender and well done.
Uncover oven -cooked pot
roast last half hourof cooking
for better brownness. If desired
prepared •. vegetables cutin
serving -size pieces may be added
the 'last hour of cooking.
a Thicken the gravy. -
Iyou-are a thrifty shopper,
• 'Menu - of the wee
BARBECUED POT ROAST
Brush on your • favorite
barbecue sauce one-half ''hour
before the end of cooling. After
15. minuted _turn the , :feat and
brash" wiL t» additional sauce.
Reduce the liquid ainnewhat by
boiling before thickening.. ,
• HUNGARIAN TYPE
PO:TTIOAS.T
Gook the pot roast in the
.1 usual way and thicken the gravyt•
Justbefore'sert%ing_irnit some of
the hot gravy with V2 cup„ sour
cream and stir sl"pwly;:back into .,
a
• the gravy to avoid curdling.
,TANGY ONION
'POT ROAST : -
After .the pot.roast has been
browned sprinkle a package o
dry - onion soup mix over: t1i`e `'
~roast and cover' or enclose in foil
during cooking. Uncover last
half hour of•e'ooking.
Meat, � rice. and
cheese pie with
a differeii-ce ,
•,
The word "pie"takes- on. a•
new significance•in this recipe.
The .crust is a meat - mixture
based on hamburg, While, the
tilling consists of rice and'cheese
in a tomato'sauce. Seined With a
crisp green salad, this meat pie is
a'hearty supper dish.
Meat: Pie
3/4 lb ground beef -••�° .
/3 clip dry bread crumbs-- -
1 small onion, chopped
1/2 cup chopped, -celery..
.amRoyale
salt,,pepper_.
...•.
oregano
•
- Ham•Royale
Mashed Potatoes
'Citrus Mold
Tossed Greens.
'Cranberry Bavarian -
••;:__ a: _If our refri erator or freezer
still boasts some 'leftover ham, -
-
some ideas 'on how to- ~present it
. appetizingly. What ' applesauce
does for pork, 'raisins an
pineapple do -Tor ham "The
• combination in this •-:recipe
,.creates a meal fit for a king!\1,
Potatoes are 'a good buy ',this
winter, says the Ontario Food
Council, .Ontario Department of
Agriculture and; Food, so use
• them often. - ''our favorite
cranberry dessert completes 'the
=neat.
n a
Ham Royale -
1 medium onion.
•
1 tbsp butter
2- to 3 cups cooked ham, cut in
1 -inch cubes
1 'cup raisins •
- 1/4 cup lemon juice
1 Cup water •-
'h lisp ground cloves
�:tsp ottAptce
V2 tsp ginger
'cup Wowrrssu
1/2 cup pineapple juice.
4 tsp cornstarch '
yup water . `
1 cup pineapple tidbits
Saute onions in butter: Add
remaining ingredients, except
the cornstarch, -1/2 cup water, and
_pineapple tidbits,: and simmer,
covered, • for 10 nimu tie
Combine cornstarch ' and water.
Stir into hot mixture and cook
until - -'thick: .Aad--- pineapple
tidbits. ,Simmer 5. " minutes.
Makes 6 to 8 servings
1 can .tomato soup, condensed
1 cup water
1 1/S cup Minute ice -
3 cup grated Cheddar cheese
Crust:: Combine beef, crumbs,
onion, - celery and seasonings_
with •'/z cup soup. Mix well and`F
pat into the bottom of a greased
9�inc`h pie plate. -
Filling: Combine remaining:.
.'.Ta i°aTM^to.Tf 1 .
scuff, ,i ,w" r;rte;a ir72"yup ,9
of the grated cheese. - Spoon
mixture into the shell'. Cover and
bake ---at 54 --doh;. F —for--25-----_---
minutes. Top with remaining.
cheese and bake uncovered 10 to
e 15 minutes longer. Makes 5 to 6
-servings.
4)01101d1
Rt-COU
O.AICG . N'TANT
39.5t Dauid''-St.:524.6253.
G.oderich.Ontariio
a,,�a,rssF, sr. „gpoglocul+rf
, o'Aalo;
Available •For.
PUBLIC OR
PRIVATE PARTIES--
. .
BINGOS-
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INGO
CONCETS
4.
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'CONVENTIONS
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Catering -' Luncheons
COCKTAIL PARTIES.
BANQUETS; ETC.
Special attention to weddings
PHONE 524.9371 or 524.9264
Apples and other Canadian -grown fruits make an attractive display when combined with,various
Cheeses. Canada has been making European -type cheeses for many years. The home economists of
the Canada Department of Agriculture suggest you look- for them at your dairy counterAerve,
them along with fruit•for dessert or as an evening snack with crackers.
t
°G EN E RAS,' INSURANCE
REAI. ESTATE '
PROPERTY.MAN.AGEMEN'l
- f A
Canadian .I npe,'1al le a lk of
,Cori merce Builth,
V '
rGoderlch:•
Dial !24.1652'
. .... BELL*
OPTOMETRIST
The Square ' 52477661,;
• l Y ■
- CHARTERED 'ACCOUNTANT. •
40 Tat SQUARE TE TELEPHONE
GODERICH, ONTAR'`O' °w524.7562
YAW
CHOICE
BQNELESS 4
BOTTOM CUT
SPROULE
SALE
CONTINUES
An.ced-
"Ni Faf Aid ed•"i o leefRoosts,
'.'�3;.LY+Vw�C.:�. �"-...,.p..'II'fNr'a7 :`!'µ0i':'non.3:7+?xlt^�'...1.'.-�'J:..Lt• ••'a.... Le�V.t�..^'3] •-e.=
.,S►X{�yBrand,-Trayi
ah'�; P' Il Pack
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PORK
5a.
usa e'
_._.�I�e.�-F?eser�ve•-�-FRt9lit-tom --
Limit Quantities to Nor'nial'-' -
,Family 'Requirements
Smoked, Rind Oh. ,
Whole or' Half Side
Coorsh Brand
'Alt 1={b
BEEFvacuum
pkg
Wieners'
A&P's Own Super-Ri�'ht Brand _-
..Smoked, Sliced, Kindless 1 -Ib Vacuum Pkg
Side Bacon
Excellent for' Baking
Beef
� .
Hearts lb
rozery -
Chicken, :
Livers
.-.,..-_- rte..-_-.--
Maple Leaf Brand, Bulk.
Burns Brand; Sweet Pickled,
Cottage Ib
Raps Vacuum
Halves
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Residents of London, Windsor and Detroit
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Idoal telephone dirtectory.
For travel arrangements you mr aralso call
- -,- .-•.y ur.41la I1r lvOIWagent.. ,.. c
•
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• Choice CFua!ity AAP PEAS ,1041 -oz• -
A&P grand,"` Fancy Quality
WHOLE KERNEL CORN 7-f1•0z
1e rkl Brand, Fancy Quality, French Style
GREEN or WAX BEANS io f:-02
YA' :York Brand, Choice Quality,---1e-f1-oz
Peas &-Carrots or MIxed'Vegetables
York,J3rand'BE-ANS withPoirk 811 -oz
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