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HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-01-29, Page 1941, env .of the -w� Baked potatoes Plenty of variation for. dinner Baked potatoes - ,pan be considered a convenience food, needing ° only ao be_ scrubbed before popping them' "into the. oven. If you .prefer -them. with a Soft skin, rub them with a little fat or -oil. If you prefer a crisp skin orifi the coating. Most potato ---varieties bake well, although the long Netted Gem or "Idaho type" is the best known baker.. -. The, • round varieties, however, 'are more , widely available and ,those that- are hatare dry and -mealy when boiled should also bake satisfactorily. When you are looking over a recently. purchased bag of potatoes, lay asidethe-uniformly shaped ,ones. • Medium-sized, well -shaped, .shallow -eyed • potatoes, free from •cuts .. or blemishes . have the ,. - best appearance for' baked potatoes. Potatoes are adaptable and can be baked at a variety of temperatures ranging from 325 ' deg." E to`°425- deg. F,, The temperature , chosen• is usually dictated by the foods to be cooked with them. The higher temperatures do, however; produce the crispy skin and the fluffy; dry interior so desirable in a baked . potato. It is not generally reeonrrnended--/that potatoes be baked :in foil because they steam rather than bake. The home economists of. theq Canada , Department of Agriculture furnish , this baking guide- for medium potatoes (about 6 to- 1e -..Pound): at 325 deg, F. allow approximately 80 , minutes,. 350 deg. — 375 deg. F allow 60'. minutes, and at 400 deg. -- 425 deg. F• allow 50 minutes. -After' baking„make crosswise or diagonal slits in the top -of the potato and pinch it gently to. makeit puff up. Serve plain sprinkled with seasonings such as , paprika, chopped' parsley, or sauteed chopped onion and pass the butter of sour cream. If , you, haven't time to bake. . '"potatoes the conventional way, try. ---One of these short-cuts. Cooking times cannot be stated becauseof many • varying -conditions., Precook whble potatoes. in boiling water or the •pressure cooker, then complete the cooking for a few minutes in the oven to crisp the skins and dry them out. Or cut raw potatoes in half, brush cut surface with butter, then bake them-eut-side--down- on a cookie -- Crusty: Rio Chicked ,, Mashed Potatoes . Glazed t arrots Cherry -Berry' Pudding* • onsisiently good prices o' chicken this winter have made it 'athrifty dhoihe at rne;dtirne, The coated ,chicken' pieces vvilk� .b. csj?Y' but ,not too•.greasy if you use hat fat; turn' the pieces often with kitchen tongs rather than a tprk; uncover, the pan dur`ing,the AMC.:10 minutes, of the ° frying: , period; and finally drain. the ,chicken pieces onto- ' paper_ towelling just before serving; Cherry-Berr'yy Pudding* 1 14 -oz. can pitted sour red cherries 1/2 c'%ip chssirup • 11.1 -oz. pkg'. frozen blueberries, thawed _3 tbsp. lemon juice 1/4 cup cornstarch 1/2 cup sugar 1/4 tsp. salt. - 1/8 tsp. cinnamon dash of nutmeg *. 1 cup biscuit mix - 1/3 cup milk 2 tbsp. milk + 1, tsp. • (optional) air cherries, reserving 1/z eup syrup. Combine .--syrup, lemon juice, cornstarch, sugar, salt and spices. Place cherries and blueberries in 1' q`t � sugar , sheet. Or insert a skewer into centre' of each whole potato, STUFFED BAKED. POTATOES — For "make ahead" ' baked potatoes cut a slice frimm the top of each baked potato, scodp_out the centre leaving -shell intact. , Mash then add hot milk, butter, salt and pepper. For variety'add one-- of th. following to the mashed potato before filling -.the shells: crisp bacon broken into pieces ' and/or sauteecil mushrooms, finely.- chopped onion, ' grated cheese, cooked mixed vegetables seasoned with marjoram, or diced cooking "meat. Refrigerate the stuff -potatoes. Reheat in a 400 deg,y' . .oven for 15 minutes. d Still another idea •is to fill the shell with the, seasoned mashed ,potato building up the edge of the shell about one-half inch. Dot a piece of butter on the top then break an egg into each hollow. ' Bake at -350- deg. F about 15 minutes until eggs are set. Wash and wear. — or perma press garment. should' always be `washed separately'from other articles in the family laundry as they have a tendency to pick up soil -from previous:washer_load " • I • This tender, devil's.food-type acake , i idem to serve with • OW 14 Satiny whitc'frgsting. "fro casserole, four syrup ;mixture over fruit, Let:stand lb, minutes, 'Set oven at,.. 426 degrees' V, Combine biscuit na►i aid umilk. Knead dough. a/4pproximately ,0 times, roll to 1/4inch thickness, vary the menu serve 'the co,ke' with a scoop of your favorite .ice' cream for dessert, 2/8 cup soft shortening A 1-1/3 cups sifted all-tturpo,Se flow and . place crust on', fruit, xf desired;: brush top of crust with milk -sugar mixture, Bake pudding 40.50 minutes orf till crust isgolden brown and. fruit is. bubbling, Serve warn, plain ox topped with ice . cream or, . whippilig' cream, Serves' 6. SPAISH SALMON RCE 1 can (73(4 oz.) B C.i Saln on 2 cups eanned•tomatoes 1 teaspoon salt 2 tablespoons butter 1 pkg,.Spanish rice Mix cup grated Parmesan cheese {Drain salmon, reserving the liquid, and break into chunks with a . fork. Bring canned tomatoes, salmon lighid,,and salt to the boiling point ii'n , a ,saucepan.. Add, butter -` and contents of . the Spanish rice , -package. Mix well. Cover and let stand .for • .20 minutes. Add chunks of salmon. ' Cover and simmer for 5 minutes. Serve, topping each serving with grated Parmesan cheese. If freezing, place "in a 1.1/2 -quart .casserole when cold and sprinkle with .the cheese. Tp -reheat,bake at 350 degrees F. fof approximately 45' 7 minutes. Makes 4 servings. x cup sugar... �� cuix Cocoa„ baling soda / tsp. ,cream of tartar 1/8.tsp. salt • 1 c'ap;n?xlk 2eggs., unbeaten r/ tsp. 'aril[{ Cram 'shortening bowl until light, and .fluffy. Sift together dry, ingredients then add tai Creamed shortening with the milk, Stir , until dampened; beat 11/2 minutes or 150 strokes. Add eggs ,and 'vanilla : then beat 200 strokes , or 2 minutes, Pour into a -two lined and greased 8, -inch layer cake pan. Bake in moderate (350. deg. ,;F'.J oven 35-40 minutes. Allow to cool in pans ' fox 10 minutes. Remove from pans and complete cooling on rack 'Fro'st as desired when cold. old CHARTEffeP AGCOtfNTANT 39 Sty David St,, 5524*6253 Oodeyich, Qntario 140 .x$ X Si c DER(ch '©trt7►alp .Available For PUBIC OR PRIMATE. PART.!. BINGPS If bleaching, is necessary, add it while wash cycle is: in progress. Chlorine bleach added after clothes have been washing for. a few minutes is Tess likely 'to destroy optical brighteners • found in many soaps and detergents} ONCERTS GENERAL "INSUR:AN E REAl».•'. STA" E .PROPERTY MANAGEMENT Cana Iani Imperial BOO k O. Cor�l.mer;ce Bulldiwlg " P Goderictt 524�6 - al i�.2.. DANCES. CONVENTIONS, Caring to Luncheons ,. COCKTAIL PARTIES ' BANQUETS. ETC: Special attention to weddings PHONE 524.9371 or 524-9264 R. `OPTOMETRIST _ '524-464 The Square • ■v■•. CHARTERED ACCOUNTANT 40 THE SQUARE TELEPHONE ~' GODERICH, ONTARIO 524-7562 . C14 EC K AN D CelikaPARIF IN NI ME 11114 price, quality, trim, and selection with any food store All ,prices •in this ad,, ;guaranteed 'effective through Saturday, January 31, 1970 9 -11 SLICED. CHOPS WJARTER PORK ho 7:BONE CUTS COUNT 'THEM► . ROpS�T POR PORIION. 4 FRESH (BY THE PIECE) S1DEP MAPLE LEAF 2 ROLL, PACKAGES ONTARIO GROW CRISP AND,FANCY GRAbE SV1/EE`�— Mc1NTOSt1 P LE 54b a cello bag Packed' Unde'r A&P's Own Label .1. • MEXICO, NO. 1 GRADE "FIRM, -,.REP, FULL OP FLAVOUR PEAS fancy Wax Beans Fancy CORN Cream Style Witdmere, First Grade