The Goderich Signal-Star, 1970-08-20, Page 13A
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Hain 'and pineap
e
Ham and Cabbage Casserole
Parslied New P'dtatoes
Zesty Green Beans*
'Raspberry Crisp
' ,hen choosing vegetables for
summer meals, the Ontario Food
Council, Ontario Department of
Agriculture and Food,
recommends fresh green or wax
beans which are in plentiful
• supply. " To test ' beans for
freshness, simply bend the pod
in half between your fingers; if it
snaps easily, a tender, young
bean is ensured. Weans freeze
well if the crisp pods are washed
thoroughly, cut into one -inch
pieces, and blanched for three
minu°tes . before cooling,
packaging, and freezing.
2. ZESTY GREEN BEANS
cups cooked green beans
2 cups sliced cooked carrots
2 cups cooked- kernel corn'
1/2 small onion, thinly sliced
V2 cup celery, sifted ,
ZESTY DRESSING
'/2 cup white vinegar •
1/3 cup sugar
1 tsp salt
1 tsp dry mustard
1 tsp celery seed
Arrange cooled green beans
across center of shallow dish
with cooled 'carrots and corn on
either side.•
Scatter onions and celery over
vegetables.
Blend or thoroughly shake
dressing ingredients together.
Pour dressing over vegetables.
Refrigerate overnight. Serves 6.
It is the time
' to make relishes
10 minutes), Place pineapple
,rags on grill 5 minutes before
steaks are cooked. Brush with..
sauce and .broil until "glazed on
'both sides. 6 servings. (Total,
cooking time; 40 minutes.)
CAR ROTS
Cut 11/z. pounds prepared
carrots lengthwise in sticks and
place on 6 pieces tib frail. Prepire
topping of 1 tablespoon each
brown sugar and lemon juice, 3/a
teaspoon salt and 'I/z teaspoon
nutmeg or ginger and spoon over
carrots. Top with 2 to 3
ttablesproons butter, . Wrap
packages and cook on grill about
' 1 hour. 6 servings.
4,4
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individual pieces of foil. rr,etniXf
topping Qfa 1/a cup oil, 174 .4up.
Winegar, 2 teaspoons ' brown
sugar, 1/2 teasp(00n salt, 1/a
teaspoon SavorY arid dash
.pepper. ' - wrinkle oiretc onxbn.
slices,,.. Wrap packages and cook
on grill about 1 hour. 6 servings.
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Specialising in .. .
Weddiniis-'
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Single•or Group Portraits
and .Passports ^ "
CQMPACT
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ONIONS '
Cut b medium onions in. •
1/4 -inch slices and place on
118 St. David Goderich
CORN RELISH tomatoes. Tomatoes this season
are of good ' quality and
Homemade specialties don't
es
necsarily mean`' ro hard work.
..This. : -corn_ rash, suggested by
bly ., priced. H
1.
Tempting slices of hath are a "natural" for `'a barbecue meal. They should be cut about
' three-quarters of ark inch thick; if they are too 4hin the meat may dry out. Snip the fat edges so
ham slices will stay flat during cooking. Fifteen minutes of cooking oh each side should be
sufficient. Slices of pineapple make an attractive accompaniment. The home economists of the
Canada Department . of Agriculture used part at the drained syrup from. the pineapple to glaze
them for an additional ten minutes.
Outdoor entertaining at its
festive best calls for menus that
can satisfy hearty outdoor
appetites. And there 'are few
occasions where the food is
OR 4 pounds side spareribs
Salt and pepper
Oriental Barbecue Sauce
Sprinkle ribs with salt and
pepper. Place on rack in shallow
economists, College of Family more. the centre of attention roasting pan and cover tightly
salt and pepper, and place a thin -
slice of onion and a piece of
butter between each slice. Wrap
in foil, cook on grill about 1
hour.
...:. Str.T-. -Tv ,Can.s .
er• "`.:Studie �rtran at.a4tac a�dtarbee : -..,"--ware tizaluminurrdof
i:•akera ;350.. ._ !,7.-O8;THEr0-
f
, ;.•,fYome.-economic Xclfege pf--Tv*
i1n7•vemsi �of•. GueiP t-suggest.T-home =economists �itYr"�.degrees�F��. • .- .
' Family .and Consumerd
•
'
University of Guelph, is easy to this fresh tomato 4 relish 'asthe Canada Department of • (about 1 hour). Place partially Husk corn. Spread with butter
prepare and has that special complement to :cold cuts, meat Agriculture suggest that you try cooked ribs on greased barbecue and sprinkle with salt and
_made -at-home flavor. Try the
or poultry. these two meals featuring "pork ., grill about 5 inches from, coals. pepper. Wrap each ear separately
r .-13
, on the -barbecue." Both spareribs Broil over a slow fire until in" foil twisting ends £o seal:`)
a°�iz�e��red-wt��t��r '1r1TESH'�M�CTO RL-�i.-fSii ,
ham, or on a hot dog or and ham steaks are delicious fender and hrown'�;� '� 'k'"'.on hot' c 'iso to- ---•—
hamburger2 pounds tomatoes
Zhavonottraa
QUICK CORN RELISH,: - 2 medium green peppers
•
2 cups drained kernel corn or 2 medium' onions
cooked frozen *hole kernel corn 1 tsp salt
'/4 cup chopped red pepper 1 tsp dry mustard
1/2 cup medium onion, sliced in 1 tsp celery. seeds
thin rings
1/4 cusaa 1 doil
1/a cup, vinegar
p
ryg
Chop tomatoes, green 'pepper :
- and onion. C mbine and drain prec oking•� the spareribs in. the
Q ovi until they are almost
slightly. Add, remaining tender before placing them on
ingredients . and mix well./the barbecue grill. ` Appetizing
Refrigerate until ready to nerve. accompaniments to 'these
Serve `with meat or poultry• barbecue, spareribs are Onion
Makes 2 cups. Potatoes and corn -on -the -cob.
A hot pineapple -mustard
• sauce accents theriehness' of
Terre Haute, Indiana;"A musical, barbecued ham steaks; pineapple
combo consisting of piano; • rings - are an _ attractive
dram, guitar, arid bass has been accompaniment. Fill out this
formed ' by inmates at ,the feast with savory barbecued
Federal Prison here. Name of the onions and carrots.
group is "The Fifth ' BARBECUED SPARERIBS
Amendments." . 3 pounds back spareribs
1/3 cup sweet pickle relish
1/4 tsp celery setas
tsp salt ,
1/4 tsp dry mustard
2 tbsp vinegar
2 tbsp white corn. syrup
In a saucepan combine all
ingredrrts-except the corn and
simmer for five minutes.- Add
the ,corn - a1 heat for another •
five minutes. '-i#eirigerate,
covered. Serve cold jwith ,r ,eat,o'r
poultry. Makes about. 14.72 cups.•
TOMATO RELISH
Take • advantage of the
plentiful supply °of fresh -Ontario
cooked. over glowing coals and
they offer an appealing .change
from the regular barbecue fare
of hot dogs and hamburgers.
Spareribs are probably the
• most popular ' pork cut for
barbecuing. i To prevent their
din
home ,economists recommend
out' on the barbecue, thg
frequently (about 30 minutes).
Brush with barbecue sauce for
last 10 minutes of cooking: 6
servings. (Total cooking time: 90
minutes.)
ORIENTAL BARBECUE
SAUCE
1/2 cup oil
1/4 cup vinegar
1 tablespoon soy sauce
2 teaspoons ginger,
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
(-Combine ingredients in a .jar
and shake well. about 3/4
cup.
ONION POTATOES
Cut each unpeeled medium
potato' almost through in 1/4 -inch
crosswise slices, sprinkle with
minutes.
pARBECUED HAM ,
'STEAKS;
about, 2
ham sta1{s`��r' "`�`"
2 'a -inch
pounds)
1 19 -ounce can pineapple rings
Syrup from pineapple
1 cup brown sugar
1 tablespoon dry mustard
• Drain pineapple. Combine 1/2
cup syrup with brown sugar and
mustard to make sauce. Bring to „
boil and simmer 5 minutes. Place
steaks on greased ,grill about 5
inches from coals and barbecue
until lightly browned (about' 15
minutes : each- side), basting
frequently with remaining
pineapple syrup. Brush with hot
pineapple sauce and continue
barbecuing, turning frequently
until steaks are cooked through
and glazed on both sides (about
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