HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-04-30, Page 17P
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bilk puddings are a favorite
" dessert inMost households and
aimong all age group% When the
meal° 'planner uses skiin 'Milk in
the dessert it :becomes an
economical one.; She may
• incorporate` .the milk into' the
`pudding is either of two ways.
She may reconstitute instant
powder into liquid .,skim milk or
put the dry milk into the
' pudding mix then- add the water
in place of the fluid milk.
Although' the usual
prgportio: is one-thirdcup skim
'MO powder ` to one eup water
she Mayincrease the amount of
skim milk powder to one-half
cup for extra food value. •
For those familieswhomake
milk 'puddings often, the home
economists: of the Canada
Department of. Agriculture have
developed a "Basic Pudding
Mix" using skim milk powder.
r,�
The , mix 'needs only to have
water added before the cooking.
A small amount, . of butter
improves the smoothness. The
4 flavoringw " is added last. I
addition to being economical,
,41
is convenient because it can be
•stored in a cored container on
a kitchen shelf.
The mix doesn't always have
. to appear on the table in the
same form. The- -mother or
daughter who makes the vanilla
pudding may garnish it with
fresh,' frozen or canned fruit.
She may make both vanilla
and chocolate flavored puddings;
place alternate. Layers in glass
parfait dishes and have , a
party -type dessert. She may
achieve a different flavor appeal
by adding ° a dash or two of
peppermint v extract to - the
chocolate'' pudding: •'1f• she is riot
aware that skim milk 'powder
-can be Whipped she may -wish to
-try. it and use it in place of the
vanilla pudding for the .layered
effect,
• She may even use the mix to
make a pie. Indeed the canister
of the skim milk' powder
pudding mix may ,turn out to be
• the cook's "bag of tricks."
BASIC PUDDING MIX
2/3 cup cornstarch -
1 cup sugar
Asparagus and' cheese get together to provide this nourishing
lunch. Slices of buttered bread are' fitted into a shallow greased
baking dish. Slices of process cheese and the cooked lower
--portions-pf asparagus stalks lop the bread,. A second slice of
buttered bread completes each sandwich. To finish this hearty
lunchtime dish the home economists of the Canada
Department of Agriculture * poured a savory custard'over the
sandwiches and baked them 0050 degrees F.
Fresh'•ara �. • -
as us tips
p g
lor 'yummysandwiclies
• • `The, first fresh vegetable to.
appear on • the market is
E
asparagus. 011ie stalksare tied in
bunches and usually weigh 'one
pound. These slender -stalks area
welcome sight to. asparagus fans.
-Fresh--asparagus-- has---often--
been extolled as the aristocrat of
vegetables and its short season
brings , the.,t,,,, .esb a to serve At.
frequently. Its color;" shape and
flavor continue to - delight the
discriminating diner.
But have you ever triedit in a
sandwich? The. home economists
of the Canada Department. of
Agriculture "hayae used fresh
asparagus • in .various
combinations ,to make different
styles of ' hot lunchtime
sandwiches. .Each sandwich
starts 'off with stalks of cooked
asparagus.
Choose straight, bright green,
firm stalks with closed tips. Very
thin or crc pkeid st` • s at°er pt to
be tough.., tore, un ashef' in the
refrigerator, and use in a' day or
Iwo.. -The number of stalks in a
pound will vary because of the
•difference in thickness and
length in the stalks. One pound
of asparagus will provide three
or four servings if served for
dinner along with two other
vegetables and meat or fish. The
amount': used in sandwiches
depends upon • the - other
ingredients.
TO COOK ASPARAGUS —
Wash, using a soft brush. Break
off each stalk as far down as it
will' snap -may. Remove any-
scales
nyscales if sand has collected under
them.- Tie asparagus loosely into,
bundles according to size' and
boil in two or three inches of
salted water in a coveredp,ot'tall
enough for • stalks-, to stand
upright — usually the top' of a
double boiler or a coffee pot.
The cooking time wilt vary from
6 to 12 minutes depending upon
a the thickness.
To ' make "Baked
Asparagus -Cheese - Sandwiches"
the stalks of cooked asparagus
are placed on slices of bread and
process cheese then covered with
a savory custard before - baking.
MIDDEL
PAINTING
DECORATING
524-9686
BA K ED ASPARAGUS -CH EE SE
SANDWICHES
1- pound. asparagus
12 slices buttered bread
12 slices process Swiss cheese
3 eggs, beaten . °
2 cups milk --
2 tablespoons chopped'green
.-
onion •- '
-3/4-teaspoon salt �._.. �. �. -7'-
1/8
—1/8 teaspoon pepper
Cut asparagus in halves and
cook • in boiling water for 5
minutes: Drain. Remove crusts
from bread and arrange 6 slices
on bottom • of greased baking
dish. Cover with 6 slices cheese
and bottom halves of asparag,rs
• spears. Repeat with remaining
bread, cheese and asparagus tips.
Combine remaining• ingredients
and pour over sandwiches. Bake
at 350 degrees F. until custard is
set * (about 45 minutes). '6•
servings.,
rw.iS'il'CGUS-�EE'p' a.. .
SANDWICHES
•
1 pound minced beef •
4 hamburger buns, split and
toasted
Butter •
• Prepared mustard (optional)
Salt and pepper
1 pound asparagus, cooked
8 -slices prodess cheddar cheese
Form beef 'into 8 patties and
broil until medium rare ,(about 3
minutes each side). Spread buns
with butter and prepared
mustard. Place 'a beef patty on
each half bun and sprinkle with_
salt and pepper. Cut asparagus
spears- in halves -and arrange a
b few spears on each patty. Top
with a slice of cheese and broil
•
until cheese melts (about 2
minutes). Makes 8 sandwiches.
and water. Cook, irk
double -boiler, stirring constantly
. until thickened (about 10
minutes). ;Add ,a little •dot.
mixture to' beaten egg yolks.
Return to remaiping hot mixture
in pan and'copk 1 to• 2 minutes,Remove from heat and add
butter. Cool slightly, add vanilla
and pouf' into .baked pie shell.
Top with, meringue and bake at
425 deg- �F until lightly browned
(3 to 5 minutes). 6 ,,servings.
` MERINrGUE• ,
2 egg' whites
V4 cup. sugar
"Beat •egg whites until soft
peaks form; add sugar gradually
and continue beating until stiff'
. and glossy.
WHIPPED TOPPING
1/4 cup cold water
1/2 tablespoon lemon juice
1/3 cup skim milk powder
few grains salt
2 tablespoons sugar
1/8 teaspoon vanilla
Measure water and lemon
juice into a deep mixing bowl.
Add skim milk powder and'salt
and Mend, •well. Beat until
mixtu a stands in firm peaks,
(abort 5 minutes). Gradually
beat in sugar and then vanilla:
Chill. Makes about 11 cups.
Fruit Juice
Applejacks with Maple Syrup
Fanfried,„-$;acon
'Stimulate lagging appetites at
breakfast time by serving- griddle
cakes spiced with * sugared apple
slicesand topped generously
with Ontario maple syrup:There
is no, better way to 'make you
work better, play better, or feel
better throughout the- day”
ahead, according to th Ontario
Food Council, Ontario
Department of Agriculture and
Food.
" Try brown sugar , for
sweetening hot breakfast cereals.
To ensure a white filth beer
the yolk when frying eggs, add a
few drops of water -to the frying
pan; and cover, the4,pan with a
,lid. .
3/4teaspoonsalt -
4 cups skim milk powder
Mix all' ingredients and -sift 3
-times.- Store in-, tightly covered -
containers, Makes 5 cups mid.
To prepare pudding - °To 1
cup, „ basic mix add 11/2 cups
water. Cook in double -boiler,
stirring constantly until
thickened (about. -10 minutes).
Stir in °2 tablespoons butter.
06 *slightly and add 1'/2
teaspoons vanilla. 3 servings.
Chocolate Pudding — Add 3
tablespoons cocoa to each cup
basic mix.
•
COCONUT PIE
1 cup Basic Pudding Mix
1/4 cup 'coconut .
ps water --
2 eggyolks
2 tablespoons butter
11/2 teaspoons vanilla
1 baked 9 -inch pie shell '
Combine Basic Mix, coconut
-The :Recipe File
Meat ball casserole
(tried and proven)
1/2 pkg. spaghetti . '/21b.. ground beef
1/i cup flour 2 tablespoons fat
1 small onion chopped 1 can tomato soup
1/2 can mushroom soup - 3/4 cup milk
1/4 tsp. salt, or to taste pep er to taste
Cook spaghetti in salted water, drain and rinse in cold
water. Shape meat balls, roll in flour abil brown in fat: Ad
onion. ” Combine all ingredients in covered casserole and
bake for one hour at 350 degrees.
I
I
I "
1
yTop Valu
,Nippy -Pimento
or Canadian
CI•IEESE
SLICES
8-oz.
„M Pkg.' ail -
.1
's>N
;tl
•
• APPLEJACKS
11/2 cups flour
1 tsp. salt ,-
2 tsp. baking powder
1 tbsp. sugar
2 eggs, well beaten
1 cups milk.
2 tbsp. oil
maple syrup '
,124mediurn apples; peeled
'cored • *
1/2 cup. sugar -
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Mix ,and sift dry
Make a well in centre ands add,
beaten • eggs, and
mixed. Add oil during the
`mixing. Blend dry and wet
ingredients lightly with about 25
strokes. Quarter apples and • cut
into very, thin slices. Coat slices
with sugar and. ' spice mixture.
Pour batter onto ihot.griddle,
place 3 or 4 apple slices on each
griddle cake. When the underside
brown, turn over. Serve hot
w ,with butter and maple syrup.
Serves 4. -
HARBOURLITE INN
GODERICH
ANNUAL
MOTH ER'S \ DAY.
BUFFET
DINNER
and _ • 5= 7:30 :P.M.
Sunday, May 10
Reservations:
524-9371 or 524-9264'
ingredients.. "
FRESH -as -Springtime barga
are blooming at your ' Ic
IGA .store! Shop for. big
savings, better values :P
greater variety. You'll
find everything you need
when you step into LGA's
4 exulting "Spring Saving
A higg. Value first mortgage -loan
on a residential or improved farm property
will cost you less than you think—: and
you can arrange forconvenient
payments to write it off., ,
If the property is a good risk
(and our experienced mortgage people will
be glad to advise you), don't let money
stand in your way.
Just 'phone Victoria and Grey. •
VG
WCIIRM and GREY
TRUST COMPANY SINCE 18.89
�Lealand Hill, Manager 524-7381
Elgin and Kingston Streets, •Goderich
CUDNEY
'Reconstituted,
APPLE
JUICE
4.48-oz.
Tins 99¢
THANK YOU
BOOL
MATCIIES
Box ✓
of 50 1916
}{
•
ROBIN HOOD
Asst'd Flavours
• CAKE
•
v MIXES
9.0., 150
'Packet
Top Valu, -
- Choice Cream
or• Fancy
Whole Kernel
CORN
12.14 -oz' 180
• tin
toaShOp
it's the Lord Simcoe
Hotel ... in the heart
of downtown Toronto,
within walking
distance -to the major
shopping district ...
and with the subway
right at the door.. "
You'll enjoy tie
friendly Service end
sensible prices, too.
.Next time you visit
Toronto enjoy it more
than'ever, .,� stay at
the Lord Sim6oe.
Top Valu
Evaporated
MILK
+•Top
Fancy
FRUIT
'22COCKTAIL Ib.
28 -oz. � �
Canada ° Grade "I- TOP VALUA
Tiip' Val u ,.,�
Choice ` frozen Broilers
• •
\The FirstTurke'i
Tomatoes With A Handle,
inspected
Government i 6 pe- 9 lbs.
Grade B.
-Turkey Boilers
PRICES •
EFFECTIVE
• APRIL -28 TO
MAY 2
INCLUSIVE ''
Top Valu'
Choice Green Peas
Mixed -Vegetables•
Cut Wax or Green Beans
ASSORTED
VEGETABLES
4 19-oz.�
tins 7.
,•
FLOUR
R t G A is featuring many varieties of boxed
chocolates, candies and nuts for your Mother's
;j Day Gifting . - Stock up on those outstanding
specials today.
Cadbury 6.5 to
I Wafers, Macaroons,
Peanuts or Raisins Z y -oz, pkg,
CONFECTIONERY FEATURES
31„TOP VALU A'sst'd
1/ SUMMER' CANDY
bdC
',THE FIRST THREE ,WEEKS'
RCA 19” •
COLOR TV
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Mrs. ,J.
Adolph, 814 'Howe'y "Chive, Sudbury. K'
-� ,Sully ..M°cl.auglin, . ' 133 t' 4. 'ngwnuir • Avenue, s
Lo„don
• Romeo Leduc, 255 Durotkcr St., Vanier City
#0,.0 10111 wr $0. w� ra zd
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leis
,0446.11.e /
Uhivetaityrold King Streets 'fel. 062-1848
•
Coleman's Ready to Eat
Wrote orf tte and Skinless
r
SMOKED - 850
Ib
HAMS
Centre Guts •
or .Slices •
SMOKED • 95Ib
HAMS
U.S. NO. 1 CALIFORRIA,.
RED, RIPE
Scott --- White or
Assorted Colours
PAPER TOWELS
— '244311 55v,pkg.
BATKROOM
TISSUE
(� roll pkg.)
Personally. Selected
•
Red' Brand Country,•Style
Prilme.R,ib rolls 1.00
OAtST 99°:1b.
R Scotties•
Assorted• Colours '
Well Trimmed FACIAL TISSUE
Swiss Steak , -. .v.
Round BOi�u hoxes
SHOULDER of 4bo"4.
',�Q
1•
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STEAKS
9 lb.
I Family Pack
I 9,- 11 Chops_Quarter
p
PORK S '
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LOINS
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I Davern Sliced • 1-Ib+v-ac pac
11. SIDE
'BACON•
Christie's Plain or
Salted Premium'
CRACKERS
2 -Ib.
box 'r
SHAMPOO
HEAD AND
SHOULDERS
reg. jar, 99w.
• (choir, tube
R
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SUNIC'1S1' ,AY4LtblCI '
• ®V, iib,or
•