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The Goderich Signal-Star, 1970-05-21, Page 174Y� • mess Ronald L` McDonald CHARTER ED, ACCOUNTANT 39 St. David St., 524-6253 AltAttakait 41, ootikaica. ()maw Available For PUBLIC OR PRIVATE PARTIES BINGOS CONCERTS DANCES * CONVENTIONS * Catering to Luncheons 244 COCKTAIL PARTIES BANQUETS, ETC. , special attention to weddings PHONE 524-9371 or 524-9264 rector • .Alexander and Chaprnir GENERAL INSURANCE REAL ESTATE PROPERTY MANAGEMENT Canadian imperia113ank.of Commerce Building • Goderich 'Dial 524-9662 DIESEL Purnps and Injectors" Repaired Por All Popular Makes Huron Fuel,Injecticin Equipment Bayfield Rd., Clinton -482-7971 OPTOMETRIST The Square 524-7661 Galloped` potatoes guaranfeed. .. Quite `often,,the,lnik used in a' scalloped 'potato recipe will curdle. if you prefer a smooth, °rich appearance, .hoii economists at---. -MVlacclonald Institute, University of Guelph, suggest' using a basic white sauce in place of the milk. • BASIC WHITE SAUCE 1 cup milk ' 2 tbsp flour 2 tbsp fat '/z tsp salt Measure the flour and seasonings into the top of a double • boiler or a heavy saucepan,! keep pg, the ingredients to the side near the handle. ' ti Measure the fat into the 'opposite side of the pan. Place the pan over the heat so that the fat ._._melts; stir in the dry ingredients; allow to bubble -together. Remove the pan from the heat. Add the milk ;Slowly, stirring r until the mixture is smooth. Stir and cook over low heat or over boiling water until the sauce thickens. Cover and cook until there is no taste of raw starch. A. M. HARPER CHARTERED ACCOUNTANT 40 TOE SQUARE . TELEPHONE GODERICH, ONTARIO 524-7562 SCALLOPED POTATOES 4 or 5 potatoes 1 onion, sliced Wash, pare, and rinse potatoes; cut in thin slices. Lightly grease a baking dish; put in a layer of potatoes; sprinkle with salt and pepper. Add a moth, layer of thin .onion slices. Repeat layers, Pour white _sauce over potatoes. Bake4at 325 degrees F about 1 ho it or until potatoes are sbft. Serves 4, • Diet reapes wanted for CNE again have a chance • to. 'participate in 'a culinarY competition at thi§ year's Canadian .National Toronto. ", The sp'ecial cooking feature Will -offer $60 in prize money tor the top cole slaw and custard recipes. This is the second' year for this eventi which is jointly sponsored by Weight Watchers of Ontario Limited and the Women's, Division of the CNE. Last year's contest drew dozens of entries from weight-conscibus men and women throughbut Ontario and in neighbouring' cities in the United States. Winning entries will be chosen ' CNE's Home Baking Day, Tuesday Septeinber 1. Entry. forms and prize cataloglies can " be obtained by writing: Manager, Women's Divisidn, Queen Elizabeth Building, CNE, Exhibition Park, Toronto 2B. Asparagus -that delicious taste of spring and ' early L.immer--combines with ham and Holland cheese in .this The taste of spring' .___Asparagus_..tm Remen4er! Everything you buy at Inst'afit Toddy ,„ e CHOCOLATE Reg. Price $1,03 — SAVE 24c DRINK 246 tin- 79Ft DOG FOOD 15 -oz tin fe 1 0 Jane Parker, Daily Dated Reg. Price 69c — SAVE 20c (HERRY PIE 8 -inch 24-o siz4,49fi . eAD DRESSING 32 -11 -oz lar 495i Pantry Shelf ' APPLE JUICE 48 294 Just Can't Beat A&P Meat ! CANADA GRADE A EV SCERATED FROZEN hickens &P Unconditionally Guaranteed Jane Parker, Spicy Raisin Rioh Reg. Price each 43c BUY 3, *SAVE 29c SPANISH BAR CAKE 3 1.00 19 OZ CAKES nutritibUi main course idea from,the Holland Cheese Consumer b. Asparagus -that delicious taste of spring and early summer -combines with ham and • -Holland . -cheese in this nutritious main course idea. - FfEMBRANDT ROLLS 8 slices cooked ham' 8 slices imported Holland Gouda" cooked asparagus spears • On a slice of cooked. ham place a slice of imported Holland Gouda and acroSs, 'one end 2-3 'spears cooked asparagus Roll up and place on buttered baking dish(about 12" x 7") or place 'rolls, in individual buttered ramekins, 2 per ramekin. APPLE .SAUCE 14 -11 -oz jars 99? CLARK BEANS, 4T441 -°z tins 895/i BOVRILLUNCHEON MEAT 2 11;tin 99%, Facial Tissue.' WHITE SWAN 31;kgst;f36089 Biscuits 7 Varieties 3pkgs89fe . . Arrovvroot 71/2 -oz., Choc. Bourbon Creams 6 -oz., Royal Scot 7, 2 -oz., Lincoln Shortcake- 712 -oz., Custard Creams 6 -oz., Crispbread 8 -oz. FRESH Sauce: 4 tablespoons butter Ismail piece celery, minced 1 teaspoon minced onion , 4 tablespoons all.purpose 'flour pinch nutmeg 2 cups milk 1 cup shredded imported Holland Edam or Gouda (4 oz.) Melt butter in saucepan ' on medium heat. Cook onion and • EUREKA The foremost manufacturer. of quality floor care celery until tender. Thoroughly blend in flour and nutmeg. Gradually pour in milk stirring constantly -with a wooden..spoon or whisk until sauce thickens and comes to a boil: Remove from heat; fold in shredded imported Holland cheese. Stir with a whisk until cheese melts and sauce is smoOth. Pour sauce over rolls. If -desired garnisk with buttered bread crumbs or paprika. Place in a preheated 350 degrees- F. 'Oven for 20 minutes. Makes 4. servings. Honey squares are good 4 tbsp. butter 'cup all-purpose flour, sifted 1 3 -oz. packages cream cheese 'A cup granulated sugar 2 eggs .1/4 cup liquid honey - cinnamon Cream cheese and honey are • the unusual combination in this recipe from -the Food Deparrtment, Macdonald. Institute, Uniyersity of Guelph. Heat oven to 350 degrees F, . With a pastry blender or fork, .work butter into flour to make tbsp. ice water, mix until particles stick together. Flour board, roll out dough 1/8 inch thick, large epough to line 'bottom and 1 inch up sides of 8 x 8 x 2 inch baking dish. Line pan and trim sides to 1 inch so that they are even. In a small bowl with 'electric mixer, blend crearn cheese and . granulated sugar and eggs until light, Add honey and 1/2 tsp. cinnamon; mix well, Spread mixture over dough; sprinkle • with 1 tbsp. sugar mixed willa 1/4 . tsp. cinnamon. „Bake • about .30 m,inutes or until golden:brown. Chops are cut from bojh the picnic and butt ends of the pork shoulder. Those from the picnic end contain only a small round ,bone and are finer grained than those from -the butt end. They, are ,called either shoulder chops or steaks. Butt choRs are usually priced a little • lower than shoulder chOps and since they contain part of, the blade bone, they are often' -*called ,blide chops. Both are economical for family eating and are at their best when braised. NO FURTHER • Lightweights • Floor polisher • Hand vacs HICKEN CUTS T e Reape File- abbage Rolls in—Tom'ato Sauce (Tried and Proven) Pork Hocks lb Hutchinson Radio — TV ---014iplionces )114.Huivtt.. 524-7831 2 cups tomato sauce 12 cabbage leaves Mix all ingredients, using '2 cap of tomato sauce. Sepa,rate cabbage leaves. Cover with boiling water and boil tor three minutes. Divide meat,into 12 portions, shape each info a long roll. Wrap each one in cabbage' leaf. Hsten with wooden picks. Cover with remaining tomato sauce and Cook slowly for aliout two hours:, A little water may be added during cooking time if needed. The -se may be cooked in the oven ofon top of the stove in a covered container. White Swan TOILET TISSUE 59' MAPLE LEAF BRAND, TRAY PACK 'Pure Pork Sausage lb SMOKED, RINI) ON - BY THE PIECE Side- CENTRE curs lb 79-fi ,Bacon- END CUTS' LB 69, _ All prices in 'this ad guaranteed effective through. Saturday, May 23. 1970 • 'HEAD • 14TTU.CE' THE CROP INSURANCE COMMISSION OF ONTARIO, PARLIAMENT BUILDINGS, TORONTO 5, ONTARIO Crop Insurance details and application forms available from: