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Home My WebLink AboutThe Goderich Signal-Star, 1970-10-01, Page 15.lit . am €cinc.H vegetal at their „if ti; Canadian -grown. vegetables are naw being harvested and are on display at ,roadside stands, farmersmarkets and `produce counters. Many are now at their best and will. bear the label "Canada No. 1," , The rainbow colors present such an irresistible display ,that those who come to buy often depart bearing more -than they intended. There are tapering golden carrots, chubby ruby beets, snowy ,white cauliflower, Wry purple . eggplant, fresh ashed potatoes and many o hers_ How to cook them in different ways becomes a challenge to busy homemakers. The sinfplest way to prepare vegetables is to boil them. They may then be, served .plain with butted with or.without herbs, or with sauces. One attractive, and delightful way to serve vegetables is "au gratin." The term "gratin" means the thin crust formed on the surface of certain, dishes when they are browned in the a oven or under the broiler. This crust may "be - 'formed by sprinkling the food with buttered bread crumbs, with or without grated cheese. The foods to be served "au gratin" may be raw . dr cooked and they may or may not be in a white sauce. If vegetables are to -be :rooked. in, -;the - `au ,. grat n„' . ;crumbs., ..Turn v:une half tomato_'_ .• y� f.: •.imrolMv 1J. WYE • inzmie�r° -tthey a7re utuaiiy -bailed— mixture • info 'greased :baking — till almost tender then finished " dish. Sprinkleswith half the in the oven after the sauce and crumbs. Add remaining tomato the crumbs are added. - mixture and top with remaining The home economists of the crumbs. Bake uncovered at 375 Canada De.partm.ent, of degrees F. until_ .tomatoes are, Agriculture have supplied some tender and top browns (about 'of their "au gratin" type recipes 25 minutes). 6 servings. best until cheese melts (2 to 3 minutes). 6 servings: PEAS AND ONIONS ft,U GRATIN 2 -cups sliced' onion - 2 tablespoons butter 1 10 -ounce Can condensed cream of celery saup - - ° '/2teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon savory "Itablespoon chopped parsley 1,.12 -ounce package frozen peas 2 tablespoons buttered bread crumbs Saute, cinion •'. in butter until' transparent. Add soup, seasonings and parsley. ; Break peas apart slightly and place in greased baking dish.. Pour soup • mixture over peasand sprinkle • with crumbs. Bake uncovered at 350 . degrees F. until peas are tender (about 30 minutes). 6 servings. SCALLOPED TOMATOES 1/2 cup chopped' onion , 1/2 cup chopped celery 2 tablespoons butter •6 peeled tomatoes, quartered 3/4 teaspoon salt 1/4 teaspoon pepper / teaspoon oregano 1/2 • cup buttered cracker crumbs Saute onion and celety . in butter .until onion, is transparent. Combine all ingredients except lonireal ' chef shares cooking secrets All that's .needed to turn -a very simple recipe. into a gourmet's delight is„ the superb skill , of •Fa famous chef like Christian Ritz,. Executive Chef at Le Chateau . Chau pla n in Montreal. ' A native of., Switzerland., Christian Hitz worked, ,at . some of Europe's most famous hotels and resorts. -before coming "to Canada. , .And so highly is he regarded , by • others in his profession that last year he was named "Chef Of The Year", an honor conferred annually by the Society of Chefs, Not all chefs are willing to 'share theft cooking secrets but Chef Hitz is an exception. One of his favorite recipes calls for a minute steak goulash which is a gourmet treat that can easily be .. prepared by, anyone willing tdo oIIn ocheese follow the simple _ directions he Q to help use vegetables such' as tomatoes, cauliflo)ver, onions and eggplant. GOLDEN EGGPLANT CASSEROLE CAULIFLOWER CASSEROLE 3 cups diced peeled eggplant (1 1 medium cauliflower 3/4 cup boiling water , - 1/2 teaspoon salt . -• 1 10 -ounce can condensed small) 14 cup chopped onion 1/4 cup chopped celery 2-tablespoons-chapped=pimiento_ •cream (optional) . of mushroom sotff5 " • —I. cup T4 ounces) grated c-lieddar 1/2 cup milk 1 tablespoon chopped parsley 2 tablespoons chopped green onion 1/8 teaspoon pepper . 1/4 cup .grated cheddar cheese 1/a cup buttered._bread crumbs ... Separate Caulifloi#er' into' flowerets - and cook in boiling salted water until just tender (about 10 minutes). Drain. To make sauce combine next 5 ingredients. Mix. • sauce :with. cauliflower and stir gently. until heated (1 to 2 minutes). Turn into greased baking dish, top with cheese and crumbs. Broil 4' cheese 1 tablespoon butter 2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup light Dream 1/4 cup ibu'ttered.bread crunibsT-- .. Mix' ` 4egetables With cheese, turn into greased. baking dish and dot with butter. Combine flour -and seasonings. Gradually blend in cream, stirring until smooth. Pour cream over vegetables. Cover and bake 45 minutes at 350 degrees F. Uncover, sprinkle with crumbs and bake until crumbs brown, - Peerless Pie, A scrumptious meat and mixture then cook until vegetable pie for dinner' which thickened, stirring 4,,constantly. uses a less expensive cut of meat ___ 'Pour into _greasFd 2 -quart to hblp • stretch -your food casserole. Roll pastry 1 inch budget. The Cocoa adds color larger than casserole. Cut slits and•flavor to this tasty pie. •:•fer steath to.-escapei place over - PEERLES - !meat mixture. Seal and flute. Bake in 450 degree F. oven for' 1 lb. chuck or rump beef, cut 10 minutes then ieduce heat to into 1 inch cubes - 350 degrees and continue 1/4 cup shortening ' baking about 35 minutes longer. 11/2 tsp. salt 'Yield: 7 servings. 3/4 cup sliced Onions 1/8 tsp. pepper Few grains gartic salt (optional) 2 cups hot water 1 cup tomato juice 1 cup diced carrots 1 cup diced potatoes 2 tbsp. flour tbsp. cocoa 2 tbsp. cold water Pastry Brown cubed beef in hot fat in skillet. Remove beef and place in Dutch oven or heavy aluminum pan. Add salt to beef. _ Drown onions in remaining f4 then add to meat. Add pepper and garlic salt with hot water ta' beef. Cover and 'siMmer 1 hour. Add tomato juice, 'carrots and potatoes then simmer 1/2 hour. Combine- flour ,and Cocoa with cold witer; Stir into meat .TALL SPECIAL Portable Radiant, Heaters nd gives you today. QOM IC ` $IONA • for 2-3 r amutes wiytb the potatoes added, Salt and pepper to tastes and, shortly before removing from the fire, Chef Hitz recommends that you add the Bovril beef cordial in order to give this .gourmet recipe a ` delicious flavor. p1M1'' 44 North S1tR 524+9531 H Donald. G, Macgwan Pete. $rM EW ;, • ` The ingredients a listed are dIfrmnu is'e• �sufficient toisas economics INGREDIENTS .Carrots,-, rice, tuna and slices imported Holland Gouda 1 lb. beef tenderloin cut in imported Holland Gouda cheese Combine . carrot, rice, tuna, inch cubes combine to form this delicious, shredded imported Holland, 1/2 lb: fresh mushrooms cut in nutritious -and money -saving Gouda, and onion. Turn into cubes 1/2 loaf. 2 cups grated carrot 11/2 cups cooked rice greased 2quart casseroleorloaf -1 tablespoon chopped pan. Beat together eggs, milk, onions salt and pepper and' pour. over. 1 teaspoon,paprika rice' mixture. Garnish with slices 1/4 cup dry red wine 1 can (61/2 oz) chunk light tuna of imported Holland Gouda. 1 cup light brown sauce.. 2 - Cups shredded. imported Bake in. 375 degree oven for 1 1/2 teaspoon tomato paste Holland Gouda cheese hour 15 minutes or untie a knife 1 cup cooked potato cubes placed in centre comes out 1 tablespoon Bovril beef cordial 1 tablespoon minced onion. 3 eggs, slightly beaten • 1 . P a i./a�cu s�nri. < . „ .ter: _ ,k 1 teaspoon salt 1/8 teaspoon pepper green clean. __ Unmold pnto serving. .platter Serve, wit , a � .crew x� MhTH O T sauce and hard cooked egg- Saute beef cubes with a little • garnish: Makes 6 servings. oil or shortening in a very hot • frying pan for about 2 minutes. Add mushrooms and green -onions, saute for another 2 minutes. Add red wine, tomato 'Sliced Cold Meats Potato and Tomato Pie Togged Green Salad Fresh PeaCh Crisp • With the return of cool autumn, days, hearty meals are in order once again. One of the foodi you will 'almost certainly be' including frequently in your menus is potatoes, for, with tilt exception of Milk, potatoes ire the mogt ommonly used food in Canada. .Correct storage of potatoes is important if they are to retain their peaf- quality, reminds the Food .Council, Ontario Department of Agriculture and Food. "New" potatoes, those sold prior to September 15, do not store well because of their immaturity. They should be purchased in small amounts and used up quickly. Later varieties - will keep best in a moist, dark it with good air circulation, at a temperature of 50 to 60 degrees. If you do not have proper storage facilities, buy paste, and brown sauce, simmer Tests made by Dr. A. 1' Hill of the Canada Agriculture Research Station at Agassiz, .B.C.; show that the best way to preserve egg quality is to oil them the day they are laid. The eggs_tested._ stored mice as well as those <oiled the day after lay, and much'better-than when they weren't oiled at all. small quantities of potatoes and store them in your refrigerator. POTATO AND TOMA-i0 PIE 5:medium potatoes - 6/4 cup all-purpose flottri„.. Salt and pepper to taste 1/4 cup vegetable oil 1/2 lb. Mozzarella cheese, diced 1/4 cup grated Parmesan cheese OR 1/2 tsp. dried basil Boil potatoeS and mash until they are. very smooth. Combine pOtatoes with .flOitr. Season .with salt and pepper to taste. Press patato mixture. in the bottom of an oiled 11/2 -quart baking dish: SPoon half the oil' over the potatoes. Arrange the tomatoes ofer the oil. Top -with cheeses and sprinkle with basil and' remaining oil. Bake at 375 degrees -for 30 to 40 minutes, until the surface is lightly ,browned. Servei 6. *Note: 1 cup drained, canned tomatoes may be stibstituted.for a fresh tomatoes. NOR McINTYRE SAYS FARMING TAKES MONEY — and • We've been in the business of money calls for sound financial helping farmers for many years. So management. And more and more . we've learned a thing or two. And farmers are discovering that at the we understand your problems. If Royal Bank, we can really help with you could use., some- help, we're-. - sound-advii;e-'nppr e. A yt"17.2_ �,,� •oachabt i _ . a 3 x , rn We like to look after you at the ROYAL BAN K Goderich The 1971 Capri. A very reasonable $745.00 Veg is here at last. Now ou can buy. what we modestly believe is 'the best little car in •the world. hates everything well. ----Everything? Everything. Vega moves well, stops well, steers well, rides well, ha.ndles well, responds' well, passes well, Merges well, travels well, parks well, sits well, wears well, , and is priced well under what you'd expect to pay . In highway tests, Vega hag been getting around 30 'miles to the gallon, Yet unlike your average little car, ours steps righf out when you step on the gas: The standard engine is a -specially designed 140 cubic inch overhead cam four with a lightweight. aluminum alloy block. You can Order the optional engine which has a 2 -barrel carburetor and delivers 20 extra horsepower. The brakes are something too. Discs are standard in the front, new -type drums in the rear. The wheelbase is 97 inches: Width: nearly 5 1/2 nice,,stable feet. Weight: 2,190 lbs. for the standard seda.n. Engine displaCement: 140 cubic inches; horse- polker: SAE:gross, 80 SAE net. Seating Capacity: four adulti.rThrning circle: 33'feet, curb V) curb. What it all adds up to is a lot of little car. • Veg4 turned out so well, that wO couldnq turn out just one: So we made four: a sporty Attie hatch- back coupe showmapen and closed in the foreground below; the Sedctn, on the right; the Kammback wcegon, on the left; and the little panel express truck, in the rear. You have a choice of 10 outside and 5 inside colors plus a pretty fair selection of available options. _September 28th isPpening Da)c All, Chevrolet dealers across Canada are handling the Vega, so you shouldn't haVe to go very far to- find ouCmore about it. Chevy's new 'little car is open fOr business.. Look.into it. • • While Stock Lasts SpeciallY Priced -At 15.25 ONLY MOTO-SKI GIVES YOU .A 2 -YEAR TRACK W4RRANTY For just $745.0-0, you get a machine with a track 'of rubberized steel cleats, that's guaranteed for two years*. Duel headlights. A welded body. Stronger Steel skis. Control cables that virtually neVer freeze. And a suspension system that makes big bumps little • • But the best thing a Moto -Ski Capri has, is a pride Drop by: we'll show yoti. .Qmo cylinder models. and 22.45 utchinso 'Radio.— TV — Appliances IMO= We're totjgher7 Ways. 11 See the Comple ange of 711Vioto-'Ski Models on Display Now at • Huaron Supp o 203 -Huron 1!„toad, Goderich, ,Onti • • • 4