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HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-08-13, Page 15v 'Open -face sandwiches are an easy way to satisfy a hungry family or friends. Put out the "makings” slightly frozen. If the chicken is and•./e&everyone..make-thei own,- he -home economjsis-oLth&Canada.D.,epar.tment oLAgr„icufture u with o ll ton y ld like o call . - - r dr.atr°shouk erentinto iece •-~�•muggesrfhat'the' iiread-slices-be °well •dsuttered°°so�-h'e nloistureu4xnm fresh 'eriar�lr cew ii one=hal eh Ali e" : e • Fishes anadian style Many Canadians have been reliving Expo '67 as they have watched and read about Expo '70 in Osaka,,One delightful way • to experience aome of the charm Qf. Japan is through its famous foods. Oriental -style cooking fits • into the pace o( today's living because the food is prepared,ad cooked 'quickly. The result is n tritious meat, fish 'arid fresh uvegetables„of-outatan`ding ,flavor, and the food is relatively IoW in fat. Adapting Japanese food to Canadian tastes has provided an interesting experience for the home economists of the Canada Department of Agriculture and. they would like to share the resglts of their testing, Here are ' two honorable Japanese dishes, a "sukiyaki” and a "teriyaki", In Japan these are made with beef, poultry or fish and are always cooked on a. hibachi or grill in front of the guests. Canadians would use an electric- frypan or chafing dish. ' "Sukiyaki" is basically a combination of bite -size pieces of thinly sliced meat and vegetables, cooked in a savory sauce. All items may be prepared ahead and stored in the refrigerator. If the meat is beef, it is usually sirloin or other similar tender steak, cut across the grain. It can be sliced paper -tin more easily tf it is bamboo shoots and Bean sprouts (found In Japanese food stores) as well as fresh spinach. If "teriyaki" uses beef, the thin slivers are usually threaded,,ae on bamboo ' skewers1 then marinated in a special Japanese sauce of the same name. When poultry orfish is used, the pieces are dipped in the soy -flavored sauce then grilled 'over hot .coals or brohed, basting frequently with the sauce. Both of these, dishes are served with steaming ' hot rice and the usual green tea. A fortune 'cookie would complete the simple, delightful meal. CHICKEN SUKIYAKI - Sauce .4 - - 1/4 cup soy sauce '/z cup water 2 tablespoons sherry 4 tablespoon sugar 'A teaspoon salt - Combine ingredients, bring to boil and cool. Divide sauce in half. 3 whole chicken breasts 2 tablespoons oil 1 1/2 cups diagonally sliced celery 8 small onions, sliced thinly 8 green oinions, 1 -inch pieces 3 cups sliced mushrooms (about '/2 pound) liebone• and cut chicken in "2 x 1 x 1/2 -inch pieces, Cook half ingredients at a time or use a second frypan. Saute 'chicken in r �i"r�r•"/f:fff t,:r�rf • '' r r•1rr 1•r ,• 1r rr'1 f/ • • ,ro ON144- ' ►RL' UR$DA.YA, AUG ST 13 1070 3A 4 Nicoise Salad* Crusty Rolls° Ice -Cream and Fruit With fresh Ontario, vegetables in abundance and eggs and poultry still selling at budget prices, take advantage of these foods in creating a summer salad. that's easy on-thogk and the pocketbook, too: ° he Ontario Food' Council, Ontario 'Department of Agriculture and Food, suggests , - preparing_ the vegetables, eggs, and poultry early in the day when it's cool, then putting the salad together when appetites are hearty. Add crusty rolls and an ice cream and fruit dessert, and you have a ' refreshing ,ending to a hot summer day. Luncheon meat„ for Nicoise Salad* 1 head lettuce, torn V2 cup bottled French salad dressing ice.. 2 cups whole green beans, cooked and drained 2 cups diced cooked potato 1 cup cooled chicken, cubed 2 tomatoes, peeled and cut in . wedges• 2 hard -cooked -„eggs, cut in wedges Sprinkle lettuce, with' a . few tablespoons of French .dressing. Arrange the beans,, potato, and chicken on top of the., greens. - Garnish with tomato and egg wedges. Pour remaining dressing over salad and serve. Serves 6. - sandwiches campers Canned foods of various types 3 tablespoons chopped are indeed the campers' peanuts, 3 tablespoons chutney, "convenience" foods. They will . - 1/8 teaspoon pepper and 3 prove - invaluable on those tablespoons ""salad dressing. v'e occasions h n fresh produce is Makes 2 cups oil l mmute add celery and cook a �gi��x�pa��°ma��::a�d:asr.�.psckle ;��irntessgx�� .t��;�1;�.� - ..-. �. a ,-:u'r�iew,-•tom; �w11f orrlratfarn--•abou#--•yo. °PULAR r STEREO rt TAPES IN STOCK Hutchinson Redl. --- TV'---411Nr11ances, e Hurro Rd. 5244131 IIIIII1111IIIIHIIIID,IIfinh,INI1BIIIIIIIIIibIuIII1tHf$H • WELCOME SERVICE - xallable, —Canned- .© r ., , #able oo 4 chs ped..swee wouo . { • . s..; >Prriai i of+M.. a ohousewa7rming.giiYs Arid . vegetables yo- ani sauce and -dampen`t'he Mead: -Such moods-aiificed• hard -cooked eggs, tomatoes, cucumbers, cheese and meats vegetables and meat may be the main dish or to make teaspoon salt, dash pepper and 2 location. The Hostess will be continue cooking about' 7 offer a good selection. • Make open -face sandwich According - to Webster, a sandwich is ',two or more slices of bread with a layer of meat, cheese; etc. spread between them". However, many _versions of - this popular food have appeared, been accepted and are • now here to stay. One of these is the open -face sandwich made with only one slice .6, read. It may appear, suitably garnished, as a dainty morsel on a plate of tea sandwiches or it may be the. knife -and -fork variety. The slice is ` usually cut a trifle thicker than for the two -slice type and any kind of bread or roll may be used. In fact an interesting open' -face- sandwich may be made with slices from a round loaf of bread. The slices are buttered, the meats. and .other items placed in generous quantities and in a pattern. At serving time, each round slice it. cut`into pie -shaped pieces. The home economists of the Canada' . Department of Agriculture tell us that this type of sandwich is 'extemely versatile. The bread may be- plain or toasted, " then buttered and used to hold the breakfast bacon and eggs. It may support slices of cooked meat, topped with cheese slices and be served cold "Make -ahead" sandwich fillings Have you ever had to make some sandwiches in a hurry -and wished you had a "different'' filling on hand? Or perhaps you will be making sandwiches for that tea party in the near future. Anticipating either of - these situations, the .home economists of the' Canada- `Department • 3r - Agriculture have devised some types of fillings which will keep - up to four weeks in covered containers in the refrigerator. Using ._ different, kinds of Canadian -made cheeses -and a variety of seasonings, these can bea great convenience. The "Cooked Cheddar Sandwich Filling" is cooked like a salad dressing, with pimiento and onion added to produce a colorful, zesty .filling. Two other fillings use cream cheese and process cheese with interesting flavor combinations. A - real favorite with the children is the hone•y;=l eai ut butter combination. Busy homemakers should find these .. fillings rate high in convenience, acceptability and flavor. :COC KED CHEDDAR Combine two eggs, two tablespoons • butter, six tablespoons vinegar,- three tablespoons sugar, one' 'and one-half teaspoons prepared mustard and one,half teaspoon salt in top of a double boiler and beat well.- - Stir -and cook- until thick. Add two tablespoons chopped pimiento, one-quarter cup chopped onion and one-half cup grated cheddar cheese and cook 15' minutes. - Chill. Makes about 11/3_ cups. " CREAM CHEESE AND OLIVE Combine one -4 -ounce package -- softened cream cheese, two tablespoons salad dressing, two tablespoons chopped stuffed olives, one-quarter teaspoon salt and ,one-eighth teaspoon pepper. Makes about 1 cup. - CHUTNEY_CHEESE Combine one cup shredded process cheese, two tablespoons salad ,dressing, one-quarter teaspoon curry powder, dash salt and : three tablespoons chopped chutney. Chill. Makes about 1 cup. - `PEANUT BUTTER a ' • Combine three-quarter ' cup crunchy -style - peanut btztteer; , one-quarter cup liquid honey,' three tablespoons butter and three-quarter teaspoon grated orange rin,d,•,ankpeat -until well bleded. Makes about 1 cup. AS a variation, combine 4 cup crunchy style peanut butter and three tablespoons butter, spread it on bread and. top with sliced cucumber. Paul C. Baker F.R.C,O., L+R.A.M:, A.R.C.M. Organist- & Choirmaster ST. GEORGE'S _ v ANGLICAN CHURCH:' VACANCi'ES ' FOR PUPILS IN 44,4 u+ 110 J Organ, Harmony, Theory & Piano -September or broiled for lunch. 'The simplest lunchtime sandwich -is an - open -face, "do-it-yourself" one.. Crisp greens, ' slices of tomatoes, cucumbers, hard -cooked eggs, and cold meats ,may be provided along with salad dressing and each - person makes his own.. „ Such sandwiches -may be built.as high as the appetites can handle! Roll -ups of sliced meat into which coleslaw is tucked go well . on top of sliced„cold vegetables.. • L v L arranged on two- large__ platters, keeping each item separate, When all is in readiness, - the platters are borne to .tha lining area and the short cooking p%cess is started. !Guests may form -the audience or participate. The meat is cooked in a small amount of hot fat for a short time, then other vegetables aria sauce -- are added. During this time, guests in a Japanese household may be using the chopsticks to° transfer • morsels directly from the pan to their bowls! The whole cooking process is a short one, taking no more than 10 minutes. Agenuine sukiyaki will contain bean curd, The Recipe. File CIRLY PETERS - - (tried and,proven) 1 cup white_sugar °� ” 1 cup brown sugar 1 cup shortening, 3 cups flour 1 egg 1 cup raisins or mixed peel or cheres .1 tsp. salt 1 tsp. nutmeg - ' 1 tsp. baking powder 1 tsp. baking soda . 1/4 cup sour milk Combine all ingredients and bake in a moderate oven. a Business Directory 44, Ronald L. McDonald CHARTERED ACCOUNTANT 39 St. David St., 524-6253 Goderich,, Ontario 145 ESSEX ST.. GODERICH. ONTARIO Available For PUBLIC OR PRIVATE PARTIES * BINGOS * CONCERTS ' - DANCES t :* CONVENTIONS Catering to Luncheons Alexander and Chapman GENERAL INSURANCE REAL ESTATE - PROPERTY MANAGEMENT Canadian Imperial Bank of Commerce Building Goderich Dial 524,9662 DIESEL Pumps and Injectors.Repaired For All Popular'Makes Huron Fuel Injection Equipment ' • Bayfield Rd., Clinton -482.7971 Nome minutes. Serve immediately with rice. 4 to 6 servings.. ' - CHICKEN TERIYAKI Teriyaki Sauce. 1 cup dry sherry or red wine 1/3 cup soy sauce 1/3 cup chicken bouillon. Warm sherry, then ignite, Shake pan back and forth until flame is out. Add soy sauce and bouillon, bring to a boil. Cool. If using, red wine, combine all ingredients, bring to a boil. Cool. ' Makes about 11/2 cups+ Glaze - 40/a cup Teriyaki sauce 3 tablespoons sugar 1 tablespoon cornstarch 1 tablespoon cold water Heat sauce and sugar almost to boiling. Combine cornstarch and water, add to pan. Stir and hook until clear and thick. Cdol. 4 who Chicken. breasts • Parsley - Debone chicken breasts and cut in' -2 x 1 x 1/2 -inch pieces.' Dip chicken in sauce. -Broil 3 inches from heat until brown (about 11 minutes), dipping in the - sauce and turning every. 3 to 4 minutes. Brush with glaze, garnish with parsley and serve with additional glaze ,arid rice. 4 to 6 servings. sandwiches so they deserve a tablespoons salad dressing glad to arrange your space in the trailer or -tent. Sandwiches, are "at .-home" -artrids eve -environment _and campers' • appetites . are' .take along t . notoriously insatiable: Canned `— luncheon meat makes tasty sandwiches when mixed with different seasonings. -If the meat is to be sliced and used with lettuce, tomatoes ' etc. the can should be well chilled for easy Makes 2hcupsasubscription to the Choose the one that appeals SIGNAL -STAR + to you most, then ,be sure—to CaII -her -at -524-9525 IIIIIIIIIIIIIIIIUI IIIOIffiiiiiI11111111iiiiiiiiiiim111I111111 slicing. If, however, it is to be chopped to combine with salad dressing the chilling is desirable but not .. necessary. A word of caution — once the can is opened - it must be refrigerated and treated as- fresh meat. It is reassuring to know that the meat which has gone into that can has been health inspected by .veterinarians of the - Canada Department of Agriculture and that specified ingredients may be - added in controlled amounts. to ' make the processed meat. - CANNED PORK SANDWICH FILLINGS Cgmbine one 12 -ounce can chopped canned pork with one of the following additions. Chill and prepare sandwiches. — 1/2 cup drained - crushed 'pineapple, 1/2 teaspoon chili powder. and 2 tablespoons salad dressing, Makes 21/2 cups. Parnpat Studios 169 WEST -ST. • • PHONE 524-7996 Costumes :& Boutique LOCAL HANDICRAFTS COME IN AND BROWSE OPEN2-5P.M. . For Your INSURANCE see or call MacEwan & MacEwen 44 North St. — 524-9531 Donald G. MacEwan Peter S. MacEwan K. COCKTAIL PARTIES * - BANQUETS, ETC. Special attention to weddings PHONE 524-9371 or 524-9264 P. W. BELL OPTOMETRIST ' 524.7661 The Square Q A. M. HARPER CHARTERED t ACCOUNTANT' - 40 Tat SQUARE - ' TELEPHONE GODERICH, ONTARIO - 524-7562 t ry� :an.�:�:,W r1+�s r • chartered accountants FOR INFORMATION . ::rt{c;'.tr<Y.x.n:4•ll::�ktC Vtcvy/,t.S4 .:,: .., ?:k'�tv :G�`:4 fi+-p, qt r, -..:u rd04:r. "rx •A;6'r.a •3r. WAITE BOX 11, SIGNAL -STAR PNbNE COLLECT, LONDON 451-1152 n ROYAL BANK BUILDING toNDW �,�38J RIC'k1MOND STRAlb EET 4414.r. n4nn. or. officie',��in principal dIles,cens Can OLE FORT ZEE It WITH THE INTERNATIONALLY FAMOUS FORT HENRY GtXPD You will eally have funi exploring Old Fort Hcney. Each summer, 156 -year Old Fort Henry comes to life as members of the renowned Fort Henry Guard swing into action on the parade square. The Fort Henry Guard is patterned after The British Infantry of 1867, You will enjoy watching these handsome "summer soldiers" perform the intricate and colorful "Retreat" Ceremony -every Wednesday evening during JulAnd August.' You will have fun exploring the battlements,..the cells, the underground "Gun Rooms," the old muzzle loading cannons (that still fire a salute every day). You will, love having a holiday in history. 0 Fort Henry near Kingston at HighwAys 2 and It is open dally -from , *Y1'0.04111 $ttsitt100 For a, colourful brochure, white to - the Public Relations Officer, The St. Lawrence Parks. Coin nissian; n.+�at11m. a�a. � � titY:F+•r arm eqy y.AY'iv"1x• w-.,ras:• + l.• TBE ST. LAW I EATCE .. PARKS COMMISSION Morrliellrrsrlg, O*tartio Aoki& O. I1laharts CLD,