HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-10-01, Page 15.lit .
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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
•
•
•
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