The Goderich Signal-Star, 1970-06-25, Page 15Hors d'oeuvre:
pctrty-yoIL-pIan--
ft,,
rrrr,
.3 i►1)rr = •1
.. "'!r''+r ;"fr,••:. rr f�rrr ii.
Next time you're entertaining
riends, and would like to give
them a gourmet treat that not
many people know how to
prepare,' why not add a special
-gayness to your party by servingv
,delicious Indian Dry Kawab hors
d'oeuvres? •
They're not difficult to make
and Indian spice specialist Shashi,
Sawn[;who prepares and serves
them regularlyin the Terrace
Lounge 9f .Toronto's Inn' On The
Park hotel, predicts they: can.
become anal conversation piece,
with your guests. That,,'s,because,
as Shashi Sawni will tell you, the
secret of Indian cooking lies in
the seasoning. And Indian
experience with herbsand spices
goes back to the beginning of
civilized history.
In . • preparing Indian Dry
Kawab hors d'oeuvres, you'll
need to blend 'several kinds' of
spices. , The basic spices required
for' this recipe will enable you to
start building up a spice
'collection for future gourmet
• fun,cooking.
Just remember that spicdls
should be kept in the coolest
part of the kitchen away from
sunlight ,or the heat 'of the stove.
And when not_ in use,make sure
that all your spice bottles are
kept tightly closed.
Shashi Sawni's gourmet recipe
for Indian Dry Kawab should
give you from 16 to 20 hors
d'oeuvres. For perfect results,
she recommends „that,.i they• be
D'OEUVRES
1 Ib. minced beef or meat of
your choice,
2 medium onions minced
finely grated '
1 teaspoon chili powder
410 1/2 teaspoon garlic powder
'/2 teaspoon ginger powder
1/2 teaspoon. salt
1/2 teaspoon black pepper
1/2 teasppon garam masala
1/2 teaspoon coriander
Dash powdered cloves
• 1 finely chopped hot green
pepper
1 sachet Bovril beef bouillon
powder
1 egg yolk
2 tablespoons lemon juice
Fat for frying
•off.
r
Mix all ingredients together.
Shapeinto . small patties
approxim.ately 4" thick and 2"
in diameter. Then fry at low
heat until golden brown. ,Serve
with ketchup. A superb variation
is to put the mixed ingredients ,
into puff pastry rolls and bake
until the. pastry is golden.
Chinese f�od.
rightin your home
The spices needed for this
recipe are carried by most
Supermarkets. Garam masala,
however, may sometimes be
difficult to obtain. It's available
from most gourmet specialty
stores. If hard to find, Shashi
Sawni says it can be omitted
provided all the othr spices are
used.
Easy strawberry lam
saves cooking time
Fresh Ontario strawberries
make scrumptious jam.
"But", you say, "who wants
all the work of cooking over a
hot stove?" If you don't, then
try this recipe, given by food
specialists at Macdonald
Institute, University of 'Guelph,
for an uncooked strawberry jam.
UNCOOKED STRAWBERRY
JAM
2. cups finely mashed or sieved
strawberries (about one quart)
4 cups sugar
1 package powdered pectin and 1
cup water OR 1/2 cup liquid
pectin
Combine berr. s and su<gar.,
Let stand about 20 minutes;
stirring occasionally.
Dissolve the powdered pectin
in the water; bring to a boil and
boil rapidly for 1 minute, stirring
constantly. Remove from stove,
OR, to use the liquid pectin;
omit the powdered pectin and
water and use only the. 1/2 cup of
liquid pectin. No cooking is
necessary.
Add the berry mixture to the
pectin and stir about 2 minutes.
Pour the mixture 'into jelly '
glasses; leaving 1/2=inch space at
the top.
Cover and let stand at room
temperature 24 to 48 hours or
until the jam has set. This makes
about 6 half-pint jars.
Seal with paraffin wax and
store in the freezer. This jam will
keep about 4 weeks in_ the
refrigerator, and up to a year in
the freezer.
NOTE: If the jam is too firm,
stir to soften. If it tends to
separate; stir to blend. If it is too
soft, bring it ' to a boil; it will
thicken on cooling.
The.. Recipe file
(Tried and Proven)
3/4 cup butter
13/4 cup finely rolled unsalte Lcracker crumbs
1/2 cup white sugar
3/4 cup pastry frour
1/2 cup cocdnut
Mix; together as for biscuit dough. Then spread half the
mixture on bottom of three-inch square pan. Spread your
favorite 'lemon filling on this, then coved with remaining
crumbs, patting down slightly. Bake in oven e 325 degrees
from 35 to 40 minutes. Cu. ... into squares when cool or cut
into larger pieces and serve hot with whipped cream.
•
•
,Mixed Sausage Grill
Fresh Beet Salad*
Parslied Potatoes.
Peach Melba.
Fresh local salad vegetables
are a highlight of these early
weeks of summer, reminds' the
Food Council, Ontario
Department of Agriculture and
Food. Take full advantage of the
cabbage, radishes, green` onions,
lettuce, and tender young beets
appearing on the marketnow in
increasing abundance and
serve a different combination of
fresh, crisp vegetables with every
meal,
FRESH BEET SALAD
Onion Dressing
1 cup salad oil
V4 to 113 cup vinegar (to taste)
IT'S
McARTHUR
& REILLY
YOUR COMMA TE HOW
DECORATING
CENTRE FOR
CIL
INIIRIt)R 1XTERIOR
PAINTS
•
•
•
1 tsp, salt
14 tsp. pepper
1/2 tsp. dry mustard
1• medium-size onion
5 or 6 whole cloves
Stud onion with cloves. Bake
at 350 degrees F. ' until onion is
tender. Cool. Remove and
discard cloves. Chop onion fine.
Thoroughly mix oil, vinegar,
salt, pepper, dry mustard, and
chopped onion. Shake well
before serving.
Salad:
3 cups cooked fresh beets cut in
julienne, strips
1 hard -cooked egg, finely
chopped
onion dressing
lettuce leaves
Toss beets and egg with onion
dressing to coat thoroughly.
Serve on crisp lettuce leaves.
STA, >R$DA
There is no need to go out fof
Chinese food when you can
prepare it at home with this easy
to make recipe for Pork Chop \
Suey.
PORK CHAP SUEY
3 tablespoons vegetable oil
1/2 cup blanched whole 'almonds
1 pound lean boneless pork
shoulder; cut in thin strips
-Salt and pepper
1/2 cup coarsely chopped onion
1 cup frozen green .peas
'1 chicken bouillon cube
cup boiling water •
1 cup .celery, cut in 1/2 -inch slices
1 (19 -ounce) can bean sprouts,
drained
1 (5 -ounce) can sliced
mushrooms
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon soya sauce
Heat vegetable oil in a heavy
frying pan; add almonds and
brown nicely, stirring
frequently. Remove and set
aside until needed.
Add meat strips to frying pan
and brown them nicely on all
CLOSED
FOR ANNUAL HOLIDAY
MONTH -O4FJULY
HUTCHINSON TV
� APPUANCES
308 HURON RD. - PHONE 524-7831
+„-e,w•�. _..., ter.
-$ides; . season with ,t... .anad
pepper. Then add the onion and
saute for 2 or 3 minutes. Add
peas and chicken bouillon' cube
dissolved in boiling 'water; cover
pan .and simnier gently for about
8 minutes. Then add celery,
bean sprouts, ;and mushrooms
with their liquid; cover and.
simmer for another 5 minutes or
untielery is just tender crisp.
' Combine . cornstarch, cold•
water and soya sauce until free
of .lumps. Add to chop suey
'Tong with the browned
almonds. Cook ,and stir until
mixture boils and is thickened.
Serve at once, with hot fried
or fluffy 'rice and , a Chinese
vegetable. For Pork Chow Mein,.
serve chop suey mixture over
about 4 ounces of dried chow
mein noodles,
Makes about 4•seryings.•
SPRING
FLOWER SNOW
SATURDAY, JUNE 7
3:30 - 6.P.M. and 7- 9 P.M.
NORTH STREET UNITED CHURCH HALL
Also —
* Display of fine paintings by -Ann Fairservice.
Garderi4'ea"'tY DC-W4In . ..••••-.,,,,,............s.....,,, �r �,,. - .T- ..;
* Floral slides, continuous showing. •
"A good place tcirspend a cool
few minutes on a hot afternoon"
_'Sponsored by:- _ A
s ffiau�:. r www-. t34��Ctii:� ��i'i3Si�iCitt`ms - ' j
CaII 524-9189 for further information or 524-8488
•
Extended Health -Care beneFits/F6r
Ontario's growing popuIai6n
Errective July 1st,
Here's5�
o make the beg
rnintheeoun
It's 'so easy with Certo," the natural
fruit pectin. Certo makes your jams and
jellies taste so much better, because
you only boil for just one minute. -
The fresh fruttflavour doesn't get boiled
away, so you get a bigger yield and'
perfect set.
Get a head start on the season. Clip the
" coupon and buy your Certo now.
QVERA9E. EXTENDED
to include the services of
Chiropractors, 0 steopaths
and Chiropodists.
Starting July•lst, the widespread coverage' And health benefits provide
'by the ntario Health Services Insurance "Plan ;One Irurther extenfe . -
Subscribers will be covered For the services of three more health-care
- -,groups of practitioners—Chiropractors, Osteopaths and Chiropodists.
. This coupon worths
towards the purchase of Certo*
TO THE DEALER. We will redeem
- tlirslestwon arrnrdir,tj to the tbrms of
our offer, plus 3C handling, provided you
and the r Ir .tomer have complied with
these terms. Ary other application
constitutes fraud. Mail redeemed coupons
t0. General Foods, Limited. P O. fiox 4019
Terminal A, Toronto., Ontario.
M
or.r.7
110
1
r..
Benefit rates for Chiropractic treatment:
Initial Treatment,
in the practitioner's office
or in an institution.... • • • • OHSIP will pay $ 7.00
' Subsequent Treatment,
in office or institution • • • ,OHSIP will pay 5.00
Treatment in the patient's home. OHSIP will pay 7,00
Radiographic Examination—
maximum for each service.. • • OHSIP wilt pay 10,00
total allowed per person in
a twelve-month period....OHSIP will pay 25.00
MAXIMUM OHSIP,, PAYMENT
• per person in a twelve-month period
(excluding radiographic examinations) 100.00
Benefit rates kr Osteopathic treatmgnt:,
Initial Treatment, -
in the practitioner's office
Por in an institution OHSIP will pay $ 7.00
Subsequent Treatment,
in office or institution.. OHSIP will pay 5.00
Treatment in the patient's home OHSIP will pay 7.00
Radiographic Examination— -
maximum for each service .OHSIP will pay 10.00
total allowed per person in
a.twelve-month• period ...OHSIP will pay 25.00
MAXIMUM OHSIP PAYMENT
-per person in a twelve -.month period
(excluding radiographic examinations) 100.00
ONTARIO DEPARTMENT OF HEALTH
Benefit rates for airopody:
Treatment, in the practitioner's office
or in an institution
or in the patient's home • ..OHSIP will pay S. 5.00
Radiographic Examination—
., maxim>,m fbr each service • . OHSIP ill pay 10 00
total allowed pe,r person in
a twelve-month period ... OHSIP will pay , 25.00
Independent Minor Procedure,
which may be extra to the visit
and, will include Follow-up care OHSIP will pay 9.00
Bilateral or multiple procedures
performed at one statge 4.50
— for second procedure. . 01-151P will pay
— for third procedure will pay • 2.25.
MAXIMUM OHSIP PAYMENT
per pet on in a twelve, -month period
(excluding radiographic examinations) .. • 100.00.°
:fr,s4/f m Vt.'..
:i'.K'�it.
q�q�S• .rt
M,•,�..,, ..•err dQ: °y �.. jfbt„eovr• qr w. 4J07,,
Lw
alooli
rrwr
*"Rtatirstered trade mark
W., r. W....w» . W. •WWr: W..W r..0 ..w ..r., aka. -.f-. W W.. r... rW.r.u....r .6. lei* Joisso or lit.. ail . area d.. WWI r�
.+e
•