HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-01-22, Page 14(QPFIUC J AL-ST4U•� xl URSJMY JANUARY 22r 97a
•
Memo of tIe week. r, ..A
.rankly Exotic Sauerkraut
• cr+srty Rolls
Chocolate Souffle
+W'p. wvn Y
Here's a sure-to,please :recipe.
frail) 'the Ontario "Food Council;.
Ontallor Departrnefit I. of
Agriculture. and Food;otie •
of. the _ . thriftiest and " most
.famous Members, of the .sausage
fancily: Readily available and
always in ' season, wieners or
frankfurters 'areindispensable to
"`the "`loot dog, but are .equably
delicious .made .into tasty, and
even exotic, casserole dishes.
F 'RAN K L Y. E XrO T 1 C.
SAUERKAUT
7/ cup Onion, chopped
2/2 cup green pepper' strips
2 tbsp. cooking oil
2 tbsp. flour
' 20 -oz can pineapple slices,
drained (reserve syrup)'
cube beef bouillon
eup brown sugar
1 tsp, salt
pepper
1 tsp. ground ginger
1 tsp. soya sauce
28 -oz. can'' sauerkraut, drained'
2 lbs. frankfurters, cut in 2,inch
pieces
Saute onion, and green pepper
in heated oil, about 5 minutes,
Stir in flour;'gradual•,ly:add 1 cttp
of pineappie syntp . tir
bauill'on ,cube, sugar, =salt,
pepper, 'soya saiee and ginger.
Cook, . stirring until thickened.
Arrange layers of sauerkraut and
halved pineapple slices . around:
edge large shallow casserole.
Pile franks in centre. Pour sauce
over all. eover. Bake in 350
degree F. oven 25 to 30 minutes.
Garnish with green pepper strips.
There may be nothing. really
new about the game of howling.
as witness a description penned
in 1628:,, Y SOWL.ALLEY is the
place -where three things are
thrown r away beside
BOWLS -balls: time, money and -
curses, But these is always
something flew abo.ut
hamburgers ;and nothing . is
„ thrown away, Every morsel is
consumed ' with great gusto,
particularly by thekeglers
who come away from ail, evening
of bowlingl whether they, cotyle
awaywNwith high , or low ' scare,
they always come''away with an
appetite.
Bowl •-'em over with burgers
after an, evening of bowling.
, Here are 'three innovations on
- /he ever -popular hamburger:
Hilo Burgers (lower • right),
Crossrd'ad Burgers (upper right),
Peanut Burgers (upper left).
Try some new time-savers. C H so -C 0 L A TE PUFFS
The names sound delicious and .
- if people ask you. for' the recipe
for CHOCOLATE • PUFFS
.SUPRE.IVIE, ' L,EMON
MERINGUES; GO=LDEN GLOW
'P- A R F A'l: `P or "this
PEAG-RERINO CREAM, you'll.
have some easy. news for them:
Today's' convenience foods
Come in such • amazing variety,
and so often contain the same
basic ingredients --you .would use
youself: They allow us .to buy
• amounts weneed and avoid the
waste we sometimes have with
larger- quantity. home :recipes.
Here we make use of the new,
Creamy puddings^ that come
coMpletely cooked and ready to
spoon out. They're, availablein.,
the flavours. and types families
like best: chocolate, vanilla,o�
butterscotch, lemon,- even • rice
and tapioca. They're ` from
r Nestle's, a food name most ,
women know well.
LEMON +MERINGUES: These
are made' . with, meringue shells
you can, buy or make ahead. Illte
ki h-
you- bay, t m -i0
nee --,r
n
pre tl<y colours.
LEMON MERINGUES
4 egg whites °
'/a teaspoon cream 'of tartar
WS teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla
Food colouring
1 tin (16 oz) ready -to -serve
lemon ' pudding" (Nestle's )
To make meringues, beat' egg
whites. until . frothy. Sift cream
of tartar and. salt over surface
and beat in. Add sugar, a,
tablespoon at a time,- beating in
well after each additon:'- . Add
yanilla,and a few drops off
colouri (yellow; pink or
green),.."'if desired. Cover baking
sheet with ungrea§ed aluminum
foil; spoon tin meringues shaping
a hollow, in centre of each with a
spoon, (Or meringue could he
forced through a pastry tribe).
SUPREME: Who isn't drawn to
the luxury ` of a cream puff?
CHOCOLATE PUFFS
SUPREME
1 _package(8' oz) cream puff
mix
1 tin (1534 oz) ready -to -serve—
.
Whipped cream
• Prepare -cream puffs according'-,
to ,,package instructions. Let
cool. Slice- a piece, off,'top and
'fat- puffs with ready -to -serve
chocolate pudding (Nestle's).
Top ith a d.oilop • of whipped
cream; then "replace lids.
Refrigerate until serving time.
Yield 6-8.
GOLDEN GLOW PARFAIT: If"
you keep thinking yould lone to
-have some ' parfait glasses, this
may be the time to buy them,
-- Parfaits look so • krraeeful, ' so
tempting, and are 'really .very
easy to fix at home.
dOLDEN GLOW PAR FAITa
1 package (3 oz) topping mix .
1 tin (15' oz) ready -to -serve
butterscotch pudding '(Nestle's)
Yellow food colouring
marasetiiho'.cherries
Prepare topping. according to
package �nsluet3ons.. Tint,tivith
food colouring _ to• a pastel
yellow. Scoop ;p butterscotch t
pudding (Nestle's) from the tin.
into parfait ' glasses ' alternately
• with the _ whipped topping,
parfait fashion, ending with
topping. Top -with a red cherry
and refrigerate until serving
time. Serves 4, .
PEACHERINO CREAM: This
will remind you of the really
91d -time Thanksgiving cream
custard dessert with fruit. And it
tastes much the same.
PEACHERINO. CREAM
ood R eneona,t madaroop odkies
tin 415' oz) ready -to -serve
vanilla pudding (Nestle's)
1 tin (15 oz) sliced peaches
4 maraschino cherries
Bake .at 2:59 deg. F, 40-60
minutes. • Cool' slowly, Just
before serving,, fill meringues
.with ready -to serve lemon
pudding (Nestle's). Garnish •with
a 'sprig of mint , or fresh fruit.
Yield— 10 meringues.
Crush cdconut • 'macaroon
cookies into ,ready=to-serve
vanilla pudding (Nestle's): Crush
a 'few of the peach slices and add`
to 'pudding mixture: _._spoon
pudding mixture. . inta _four
serving dishes. Top each with a
'circle of drained peach slices and
a maraschino cherry. Refrigerate
until serving time. Serves 4. •
HILO BURGERS
1 cup soft bread crumbs
2 teaspoons. instant minced
onion .
'/ teaspoon salt
1/8 teaspoon• pepper
1/2 cup- milk
1 pound ground beef
3/4 cup , drained, •
pineapple
'/2 teaspoon ground.ginger
1/2 cup grated process Canadian.
'cheese
6 sliced sandwich buns, heated
Combine soft bread crumbs,
onion, salt, pepper; -'milk and'
beef; divide into 6 portions and
sha . e each 'into a patty. Grill
meat; place in a shallow s a ing
pan. Combine pineapple and
ginger. Top each hanibuVerVith
2 tablespoons, pineapple mixture
and sprinkle about--a--tablespoon
cheeseover pineapple. Heat in a
moderate oven (375 degrees F.)•
for 10 minutes, or until cheese
melts: Serve each burger
open -face, . on 'a heated bun.
Yield: 6 Hilo Burgers. -
PEANUT BURGERS
1 pound ground beef
sig. cup .coarsely --chopped salted., .
peanuts
1 tablespoon chapped onion
'ii teaspoon pepper
1/2 teaspoon salt -
4 cup Pizza sauce
1 egg, beaten --
1
1 cup crisp coleslaw
8 sliced sandwich buns, toasted
. Combine " beef' peanuts,
onion, pepper >an 'salt' `Add
Pizza sauce to beaten egg; blend
into meat mixture; divide into 6
portions and shape each into a
patty. Grill meat. To serve; Place
a hot meat patty and 2
tablespoons tole slaw in each
toasted tun. Yield: 6 Peanut •
Burgers.
Stow cooking at a.,.,,,,Io
tennperature means rainimutltt
meat shrinkage. For best resulfs
in roasting standing or_.'rolled
beef ribs or peel ': rump,' follow'
..these steps° '
1,Season. thalt a e
ppb
if desired,- :
2. Place stneat fat side up on
rack in open troasting parr. ,
3.Insert meat• thorrriometer,
4.
,Do'not add Wafer. Do not”
cover, Do riot baste, a'
5. Roast ' in, slow ,oven, - 300
deg to 350 deg. '
e K. v'
6. Roast ',only to .the • desired
degree of .doneness,
,CHAIFITEft.e0 AC„4QL TANT
Devitt $t.., :5244255.3
Oodericht Ontario
Aiita!
4.45 ES$„EX $T.. ,GODERICH. 4t'ta' unci
• ' .Available FOr Y•
PUBLIC Oft
PRIVATE/'ATI ES.
BINGOS
CONCERTS
DANCES
crushed -
pieces ry
1 cup liquid drained \ from
mushrooms and hot water
i/a teaspoon ground ginger
2 beef bouillon cubes . 1 tablespoon- cornstarch
1 tablespoon Cord water
6 ,sliced sandwich buns, toasted
Combine soft bread' crumbs,
onion, pepper, milk and beef;
divide into 6 portions and shape
each into a patty. Brown meat
on both sides in a hot, 'greased
skillet..Drain , liquid from
mushroms, add, hot„..wat.er ..to..
make 1 cup, ginger and bouillon
CROSSROAD BURGERS
1 cup: softbread crumbs . '
2. teaspoons instant minced.
onion
'/a teaspoon pepper
172 cup-mil.k
-1 poued ground beef
cubes. Stir until .they dissolve;
- then pour' over browned meat
l�atties. Cover and simmer for 15
rher}'utes. Remove meat patties
and keep warm:. . Blend
starch and cold water; stir
in, liquid' in skillet and cook
o,'v_ ' low heat Until mixture
tri kens, stirring constantly..
Adyl mushrooms and heat.. To
r e: place a hot meat _patty on
totel half of each toasted bun
AA .. top with about 2
tablespoons mushrooms and
sauce. Complete sandwich with a
.toasted bun tap at. _side.._Yield:-.6.
r-ossroad Burgers. _
Braised meat is a tasty,
economical` dinner entree,
reminds.. the Food Council,
Ontario Department of
Agriculture and Food, •
Beef . pot roast, arm, blade,
round and flank steaks, short
ribs, -plate and • .brisket ..a_r_e
delriciqu -when braised in . the
following way:
,
f Brown meat. on all sides in
fat in a heavy utensil.
2. Seasonwith salt and
pepper.
er.
3. Add , a small. amount of.,
liquid if necessary.
4. Cover tightly.
.5. Cook at low temperature
until tender..
: .a a
GENERAL INSURANCE
REAL ESTATE
PROPE'RTY•:MANAdGEMENT
Canadian lrrtl� eriaF"Ea.n -of"
commerce Bui. dila •
44 Go
• ,L?ial 5.24.95derich62 c„,
CONV ENTIQNS •..
tering to Luinlcheons
COCKTAIL PARTIES
BANQUETS, ETC. •
Special attention to weddings;;,.
PHONE 524:9371 or 5249264
YOUR CHOICE
QUARTERS
A
hT QUARTERS
QUARTERS
ICI(EN HALVESj
WHOLE :CHICKEN CIT -(1p .
THIGIIS
or.
. hole Les
:Breasts
' WHOLE or SPLIT
NECKS
BACKSWe reserve 'the right to Iimit�
quantities to normal •homily ,requi-rements.'
•STUDIO
Specializing in ...•
* Weddings
* .Children • N.
Single or Group Portraits
and , Passports
524-87'87
118 St. David .Goderich
lust can'tb�atA&P.Meat:
Canada &Grade; ''A",-Evtscoratid, Froien
ROASTING
Cli ICKENS 3 to 5 32'14 +b I b
Maple Lesif' Brand, Pork Shoulder
CANNE.
ALL$EEF 146vacuum
• *Pack -
WIENERS 95,1
Shopsy Brand -
SMOKED 3.. 3- w:
boil bags 9fe.
BEEF
,.. .
Maple Leaf ,,Brarrd,,,Rindless .
Peamealed CENTRE CUT lb' 9I*
BACON END CUT Ib 89?
A&P's Own Super -Right Brand, •
Smoked,. Slicbd, Rindlese
7" Cut At A&P you get the first 4 ribs only
which is the choice portion• of a Beef Rib
PRIME
RIB.-
Ib
ROAST
No Fat 'Added to
Beef -Roasts .. Not at Ad,P -
Req. 43c -- AVES' 8c'
11-0Z
cake (G
11 wr
Reconstituted. .
'Sweet, Orange; -Grapefruit or Blended
.PANTRY SHELF :JUICE
48=FI, OZ' TINS w -
Y
Jane Parker. Rag.. 50c SAVE 14c
P.archmer'
Wrap
The new Land Fill. Site' near Holmesville on Highway 8.will •beo-
open to the'puibl'ic,Wednesday. and Saturdays 9 a.m. to 5 p.m. ,
Burning -of -material will not.be permitted.
•. Certain wastes such as cal bodies, refrigerators and similar
articles will notbe-act-0W.
..
p 11 r9. -I 1 1
A a
l
p. Wilst be obtained from the Caretaker on the site before •
dumping.,
'onto CannedVegetakies •
DEL MONTE..VEG TA L .MIX QE3mMATC.t3_ ^y.m U.Y-4 1t1S; k' E "U e -
AX ,'BEANS Fancy �v
1ii1�C " 'BEANS Blue Lake
•n.
.CREAM STYwLE -CORN
A.-
^' Ontor`ki GroWt, "Butternut, Given Reddy in Foil Tro
I A4
tray
The, former site on IVIaitcarkl Road Is closed.
Kraft Salad Drtsi n j
'Roo. Price 490 — SAVE 60
ALL ,PRICES SHOWN IN THIS AO GUARANTEED .
rTHROUGH 8ATORDAY, JANUARY 024, 1970