HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-11-05, Page 19tot
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For a different way of serving the dependable potato,,the home economists of Canada Agriculture
suggest a souffle. Made light by beaten eggs delicately seasoned with onion, the souffle might well
be the main attraction .of the meal. Baked in an ungreaseddish it should "rise to'the occasion." It
should be served immediately.
Light as a cloud
What is light as a cloud,
yellowish and seems to "melt -in
your mouth? It's a potato
souffle made feathery with
well:beaten eggs! One cup of hot
• mashed potatoes. (two medium
potatoes) will stretch to "six
sery rtgn mined ,with six
eggs 1--•-
■ V ■ I ' N,:
Boil the potatoes with the
skins 'on to conserve . nutrients
then peel and mash. Beat in the
butter, milk, onion and salt. A
light souffle depends on the
incorporation of air and so by
beating the yolks and -whites
separately a'Maximum amount is
enclosed. I1andl'e the mixture
The lowly onion
has a history
The' onion, as old as history
• itself, is believed to have
originated in mid -Asia, and from
there spread around the world.
It is reputed to have travelled
with Alexander the Great, 'and
the. ancient Egyptians considered •
it a `sacred symbol. No other
vegetable has created as many
interesting legends or interesting'
dishes.
As a seasoning, onion is
second only to .salt in soups,
sauces, , meats, casseroles, and
salads. Served as a vegetable hi'"
• its,own right, the onion may be
baked or boiled, and is delicious
with sour cream, butter„ lemon
Nice or a variety of cream sauces
such as tomato, eheese or
mushroom.
For cooking, use the Ontario
early globe 'or yellow cooking
onion. They are - both highly
flavored, good all-purpose
•
ti
onions. The flavor can be
subdued by ,sauteing the onions
before they ,are added to a
casserole; if they are to be used
for a vegetable dish, boil them in
an , uncovered saucepan in
enough salted water to cover.
The home economists, at the
Ontario Department of
Agriculture and Food say that
the longer the onions are boiled,
the milder they taste.
For raw onions in a sandwich,
choose the mild flavored Ontario
Spanish, which , can be yellow,
reit, white or brown. Use the red
variety for onion rings in a salad
to give a colorful -.contrast to
salad greens. For a tasty contrast
on a sandwich, try. a slice of
Spanish •onion combined with
sh rp Cheddar cheese, ham or
ncheon meat.
MOLSON'S BREWERY
(ONTARIO) LIMITED.
APPOINTMENT
•
lightly as directed in the recipe
supplied by the home
economists of • ' Canada
Agriculture. The souffleclings
better to an ungreased baking
dish. Remember that a souffle
will not wait for people. Advise
the family in advance' of the
exact"' baking time and"' its'
expected arrival at the table.
This souffle would be the "piece
de resistance" when served at a
cold meat and salad luncheon.
POTATO SOUFFLE
1 tablespoon butter
1 tablespoon milk
1 cup hot mashed potato (2
medium) __ _ ..
2 tablespoons • finely chopped
onion • . . .
1/2 teaspoon salt
6 beaten egg yolks
.6 stiffly beaten egg whites
Beat butter and milk into
potatoes. Stir in onion and salt.
Fold in egg yolks. Fold potato
mixture gradually into egg
whites. Turn into ungreased
6,cup baking dish. Bake at 325
degrees F. until golden brown
(about„ .45 minutes). Serve
immediately. 6 servings.
Potutoo and cabbage
ot salads for coot days
To call a .salad ",hot" might
seem incongruous because One
usually visualizes salads LIS being
crisp, and cold. tlowever, "hot"
salads are now , gaining
acceptance in many Canadian
households.
Your family -may wish to try a
hot potato or cabbage salad as
the days become cooler:
In. the recipe for "Hot Potato'
Salad" supplied by the home
economists of Canada
Agriculture, hot freshly boiled,
diced potatoes are mixed with
French dressing, chopped onion,
celery and other seasonings.
"Hot Potato .Salad" is
particularly pleasing when served
with cold .meats.
Freshly cooked cabbage is
another vegetable which makes
an excellent hot Salad. Comely
shredded cabbage is cooked. a
few minutes before mixing with
some of the hot, homemade
salad ,dressing.
HOT POTATO SALAD
6 medium potatoes (2 pounds)
1/3 cup French dressing
1/4 cup finely chopped onion
1/4 cup diced celery
'A cup chopped sweet pickle
2 hard -cooked eggs, chopped
1 teaspoon salt
1/8 teaspoon pepper
'/a cup mayonnaise
J3oi1 potatoes ' in skins until
tender. Peel and dice. Combine
with remaining ingredients.
Return to part and toss lightly
until hot. 6 .servings.
Variations:
Add 1/4 cup diced green
pepper .and 1/4 cup chopped
pimiento to above recipe.
OR
-- Sprinkle salad with
grated cheddar cheese.
under broiler until cheese
OR
— Add one 14 -ounce can
drained sauerkraut to above
recipe.
OR
— Add 1 cup diced cooked
ham to above recipe.
OR
-- Omit French dressing. Add
1/3 cup dairy sour cream, 1
tablespoon prepared mustard
and '/z teaspoon dill seed to
above recipe.
1 cup
Place
melt's,
Food: Outlook
Pork: Prices will decline as a
result of larger seasonal supplies.
Beef: Beef prices are expected
to remain firm.
• Turkeys and roaster chickens
of. all weights, geese and ducks
will be in . adequate supply at
firm. prices. -
;Broiler Chicken and Eggs will
be --in plentiful supplyat
relatively low but steady prices.
Apples: .Supplies are
adequate, prices will strengthen
for McIntosh and some other
varieties.
• Pears: ' Supplies are below
average, prices ; will increase
seasonally.
Potatoes: Supplies will be
below average in the east and
about usual in western Canada
for fresh market consumption.
Prices will remain about the
same. .
HOT CABBAGE SALAD
12 cups coarsely shredded
cabbage
1/2 cup boiling water,,,
3/4 Wasp on"salt
Cook cabbage in boiling salted
water until tender but slightly
crisp (5 to 6 minutes). Drain.
Dressing '
3 teaspoons sugar
2 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
° Dash cayenne
3/4 cup milk - ,
1 beaten egg
2`tablespoons butter
1/3 cup vinegar
Mix dry ingredients.
Gradually blend in milk. Cook,
stirring constantly until mixture
tr
thickens (about 5 minutes). Stir
some of the hot mixture into egg
and add to remaining mixture
and stir about 44 minutes longer..
Remove from heat and add
butter. Gradually stir in vinegar.
Add .1/2 cup of dressing to the
cooked. cabbage. 6 servings. (The o
remaining dressing may be
served with other salads.)
a.
•
IM RZPH°Orr '$1 AR,I TURSD, Y', NOVEMBER 5
i.OrcOO'
Maciewam. alladwoon
44 North St. r 024-9531
Donald G. MacEwan
Peter S. ,Ma4Eww *n
The 1971
A smaller machin
at a smaller price.
low -cal
recipes
BUY YOUR -MOTO-SKI NOW
WITH NO DOWN PAYMENT
No payments until. the
snow flies (December
1st 1970) — no carrying
charges . if paid for
within 90 days. Ask for
details.
Busin�ss Directory �
Ronald L.
McDonald
CHARTERED ACCOUNTANT
39 St. David St., 524-6253
GodePich, Ontario
Joseph A. Dunstiiore,
The appointment of Mr. Joseph
A. Dunsmore as Sales Repre-
sentative is announced by G. R.
'Munro, Vice President, Market-
ing, Molson's Brewery (Ontario)
Limited.
Mr. Dunsmore; whose family
was among• the original settlers
of the. Stratford area, will have
sales responsibilities responsibilities
products in• the
Woodstock, Stratford, G oderich 1,
' areas.
Dunsmore is a member of
., the Optimist Club and The Agri -
1. cultural Society in Stratford' and
quite active in minor hockey
and baseball, •
Arilaratilkaag 44i
145 ESSEX Si.. GQDERICH. °411111 f.;"
Available For
PUBLIC O`R
PRIVATE PARTIES
BINGOS
*
CONCERTS
• *
DANCES
*
CONVENTIONS
*
Cateril.g to Luncheons
CQCKTA1 . PARTiES.m
BANQUETS, ETC.
Special attention to weddings
PHONE 5249371 or 524-9264
MUSHROOM SOUP
1 cup • 50 calories
2'/2 cups skim milk
1 medium onion, chopped
1/4 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon paprika •
'!z cup • canned or fresh
mushrooms
Scald milk and onion. Add
spices and mushrooms. Cook 20
minutes, or until—onion and
mushrooms are tender. Serve at'_
once.
le 10.
Alexander and
Chapman
GENERAL INSURANCE
REAL ESTATE
PROPERTY' MANAGEMENT
Canadian Imperial Bank of
Commerce Building
Godericir.
Dial 524-9662
DIESEL0
Pumps and lfljectors Repaired
For All Popular Makes
Huron Fuel Injection
Equipment
Bayfield Rd., Clinton -482-7971
•
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.•oPTOME 'l3;rsr,
The Square •524-7661
Price Waterhouse & Co. -
chartered accountants
•
ROYAL BANK fUI LDI NC,
383 RICHMOND STREET
LONDON 12, ONTARIO
Offices In principal cite acmes Canada
Only moto-ski gives you a 2 -year track
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You can own this d 771in, • 14.++1e beauty
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And thatincludes a track of rubberized
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Control cables that virtually never freeze._
A suspension system that makes big bumps,.
little bumps. And more safety features
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Bring your wife down and look it over.
After all, the 1971Mini-Sno is just her size.
}
OlVIOTO'Sla
Weie tougher7way:
Huron Automotive & Supply
GODERICHI
la HURON RD.
•sfiris, � : • f � r
:vkrra.U�;W
•
-Ontario.
Is there any place you'd rather be?
Ontarians are the kind of people who wouldn't be
here if there was any place better. We are people
who came from a hundred ' lands and stayed to
build: --People -With backbbfe and' brawn. an -d- a
hunger to succeed.Men and women who've created
a standard of living in decades that other lands
worked centuries to build. If we have a flaw it's our
chronic modesty. Ontarians may be proud to be
Ontarians and Canadians ... they just seldom tell
anyone. From an.econornic point of view that's
wrong. The more people we have boosting Ontario
and Canada the better it is. Ahd, we've got a -lot to
boost with. Human rights, for example, are real in
Ontario. Our Human Righty code takes what has
been theory for centuries and makes it fact, And
Everytime you boost Ontario ... 0
Government of Ontario
w
that's right. As well, we recognize that Ontario
senior citizens have a right to more than just a
place to live ; they need a life to live. This is why
in addition to -new •homes for .theaged. we've.built
17 social and recreation centres specifically for
elderly Ontarians. °We need a vigorous economy
of course, to support these important programs.
And, that'' -s where you come in. Though our
productivity . has doubled in ten years and our
incomes in twelve, Ontariares don't sit on their
successes. There's a demanding decade ahead full
of challenges and opportunities -to make the quality
of our lives- better year. To meet these challenges
• we've got to believe in -ourselves. Which when you
think about it, isn't such a bad idea. -
intar and Canada get a little stronger,
John 1taibbrts, Prime Minister.
h l k r �7 tl�Piii fp,i:e'Irt 1! Cl , nw%k 1104 or