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HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-11-12, Page 20BA • .1001)ERTCH SIO AL7STAR,, `I mJRSDAY, NOVEMBER 12,1,970 RED CROSS BLOOD CLINIC WED., 'NOV.. 18th Advertisement Published By GODERICH' BUILDING CENTRE The . ReciOe File STEAMED GRAHAM CRACKER PUDDING (tried and proven) 3 tablespoons shortening 1 teaspoon vanilla 1/3 cup sugar , 1Wv 'ell -beaten• egg yolk .1/2cup chopped dates, '1/4 cup chopped nuts raisins or figs - 2 cups fine graham.cracker crumbs 'fa tsp. salt • 1 tsp. baking powder .2/3 cup milk 1 stiffly beaten egg white Cream shortening, vanilla and sugar. Add egg yolk and beat. Stir in fruit and nuts. Mix cracker crumbs, sa4t and baking powder. Add to creamed mixtnre'alternately with milk. Fold in egg white, (,over and steam for 30 minutes. Serve with favorite sauce. w , How to cook pork 6 All cuts of fresh pork are tender and should be treated as a tender cut of meat. Tenderness will vary slightly from cut to cut, but the tenderness of the cooked product - will. be influenced most by the thickness of the cut and the amount of fat marbling, say home economists of the .Departdient of Agriculture and Food. Large cuts should be roasted at a moderate temperature of 325 degrets F. until well done,d but not overdone. It was once thought that an internal temperature of 185- degrees F. was required to make pork safe; but recent studies have shown that an internal temperature of -170 degrees F. is, satisfactory. The lowered temperature reduces cooking time by approximately an hour, and 'results in less shrinkage and a juicier, more tender roast. Chops, steaks, and other thin, lean pork cuts will be juicier if they are braised at a moderate temperature to prevent shrinkage, then stewed in liquid •fore 20 to 30 minutes.' Panfrying alone often results in a dry product. Economical.. too ° Casseroles with ;pork The dictionary tells us that "a .caserole is a type of baking pian or a mixture of foods cooked in such a pan". Busy. homemakers tell us that a casserole is a cook's best friend. So, here are some new friends for you! . , • •. The Super Sausage Casserole stretches a pound of meat into a hearty meal for six and it can be asselnbled early in the day, refrigerated, then baked when . needed. The Ham Pot Pie converts the last of your baked ham or i 1 bic shoulder into such a delightful meal that"llo one will ever dream he is eating leftovers. The Pork - Chop and Vegetables Casserole is a superb meal -in -a -dish, while the Pork Chops 'n' Rice • needs only a vegetable or green salad. to make the meal complete. So, clip ,these new friends. They won't let you down during the busy winter days ahead SUPER SAUSAGE CASSEROLE 1'/4 cups elbow or shell macaroni 1 pound fresh pork sausage meat 1/2 cup chopped onion 1/2 cup diced green pepper 1 (7' ounce) can tomato sauce 1/2 teaspoon salt 1/8 teaspoon pepper. Dash of oregano • 1 (19 -ounce) can tomatoes Grated Parmesap cheese • CHASE &o SANBORNE INSTANT' COF Fancy Quality Frozen IAP PEAS A&P French Cut Frozen GREEN BEANS 410-ozpkgs 89c A&P Brand Frozen Crinkle. Cut FRENCH FRIES 2-1b pkg 5 5 c 2-I6 poly -bag 5 9c CASHMERE TOILET TISSUE Pkg of 2. rolls. 10 oz. Jar • The Real Thing from Florida! A&P Frozen, Concentrated, Pure ORANGE JUIC 3 12t-ifill z o•o we care All prices shown in this ad guaranteed effective through Sat., November 14, 1970. A&P Brand Frozen 2 -Ib poly bag Peas &Carrots 49? FRESH CHICKEN PARTS LEG QUARTERS BREAST QUARTERS MIXED QUARTERS CHICKEN HALVES WHOLE CHICIC,EN (cwt up) MARVEL BRAND SLICED WHITE BREAD MARY MILES WIENERS SWEET PICKLED PIAMtAIUU BACK BACON Jane Parker Daily Dated RAISIN. PIE • .or PEACH PIE Full 8 -in., 24•oz size pies for Jane Parker Spicy, Raisin Rich Spanish Bar Cake A&P's Own Super -Right Brand, Smoked, Sliced Regular or Thick Sliced for „Broiling 1 -LB vacuum pack SAUSAGE ° ryBEEF &PORK ROCK CORNISH Canada Grade "A'' Eviscerated Frozen Vacuum n 3 19 -oz cakes' •00 GAME Sheffield Heirloom Quality China - FEATURE OF THE WEEK Bread & Butter PLATESeah with every $3 purchase Kraft, Smooth or .Crurtohy PEANUT BUTTER Regular, or Decorator SC01TOWELS Cutrite 40 -f1 -oz jar 1.19 pkg of 2 rolls 4 5c WAX PAPER Refills 3.100 -ft rolls "� • ` _ O Tulip UNCHEON MEAT 394 L.ibby's ^ With Ch ' ' eese in'omato .Swale SPAGHETTI4 28-fi•oz tin 29c. mild .4 mok. ra Custot;1 Ground O'CLOCK COFFEES (3 -Ib bag $2 S9 i..Ib bag 89c lb 49,/ ur> Packed, Minimum 18 -oz each 89 6r4RDENfRESH Fruits and Vegetables! Ontario Grown, pick of the- crop, now at their, finest for eating or cooking McIntosh, Northern Spys, Golden Delicious Boxters, Cortland, Fancy Grade a Red Delicious Tolman Sweets, Greenings n Russe s 3 -Ib cello bag pples 9 Varieties to Choose From. Florida, Marsh Seedless, White, or Pink, Size 48's 3 -Ib cello bag Preheat oven to 350 degrees. Drop macaroni Into a large amount of boiling salt water and cook" 12 to .35 minutes o -r until tender; drain and rinse with cold water. Meanwhile, break up sausage meat in a Bold greased frying pan; add onion . and - green pepper. Cook over . moderate, heat until meat has Jost all sign of.. pink* colour and is lightly browned. Remove,from heat and drain off any excess fat. Then stir in to oto sauce and seasonings.' Butter a 2 -quart casserole and cover bottom with a third of the cooked macaroni; add a third each of the meat mixture and torrlatoes. Repeat until all ingredients are used. Sprinkle generously with grated Parmesan. a u Bake, uncovered, in preheated 350 degree oven for 40 to 4.5 minutes or until hot and bubbly. Makes about 6 servings and any leftovers . are delicious for lunch the next day. Just reheat in a saucepan. -- * * * PORK CHOP AND VEGETABLE CASSEROLE 4 loin pork 'ehops, about 1 -inch thick Salt and pepper • 3 or 4' medium size potatoes, peeled and thinly sliced 2 tomatoes, chopped 3 or 4 carrots, grated 1 cup chopped onions 1/2 cup diced green pepper 1 teaspoon salt - 1/a teaspoon pepper • 2 chicken bouillon cubes 11/2 cups boiling water 2 tablespoons butter or margarine - Preheat oven to. 375 degrees. Trim any excess fat from chops: slash edge of each in 2 or 3 places to prevent' curling. Heat a greased frying pan, add chops and brown nicely on both sides. Season with salt and pepper. Butter a inroad 2 -quart casserole; arrange potato slices in bottom. Combine tomatoes, caarrots, onions . and ° green »pepper. Dissolve bouillon cubes in the boiling water (or use chicken stock); 4 pour - over vegetables. Dot with butter or margarine. Arrange " " browned chops on top. .Bake, covered, for 45 minutes, then uncover and • bake for another 30 minutes or until chops and vegetables are done, Serves 4. . * * * PORK CHOPS 'N' RICE 4 to 6` pork chops, 3/a to 1 -inch° thick • 1 tablespoon vegetable oil Salt and pepper 1-1/3 cups regular uncooked rice 3A cup chopped onions 4 chicken bouillon cubes 4 cups boiling water '/a teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon marjoram Trim any excess fat from thle chops and slash edge of each in 2 or 3 places to prevent curling. Heat vegetable oil in a large heavy skillet; add pork chops and brown nicely on both sides, then drain off any excess fat and season chops with salt and pepper. Sprinkle rice and onions around the browned chops. Dissolve bouillon cubes in the boiling water (or use chicken stock). Add seasonings. Pour over chops and rice; cover pan. Simmer gently for about 45 - minutes or until chops are tender and well done and' rice has absorbed .most of the liquid. Turn the chops once as .they cook and add a little water, if necessary, to prevent drying. . Spoon rice onto heated serving platter and arrange chops on top. Makes 4 to 6 servings. * * * HAM POT PIE. 3 cups baked, boiled or canned ham, picnic . shoulder or cottage Woman to Woman (Contin'uEd from Page Two) logs .... but someday I hope to have a fireplace and yule logs. I would be pleasedto hear about your results with them, YULELOGS Roll magazines or newspaper to form logs. I use two or three Chatelaines or whatever size log • you wish. Reader's Digests make smaller sized logs._' Ingredients: 3 lbs. copper sulphate; 2 lbs. coarse impure salt. Dissolve above in hot water in 3-4 gallon crock. Stir occasionally to dissolve. Be careful of fumes. Place log in cooled solution. Leave 3 or. 4 days. Turn _ night and morning using rubber gloves - on your hands. After 11/2 to 2 days remove some of logs. Add a gallon of hot water. Replace logs and continue for balance of time. Dry logs on newspaper. They will dry faster in warm room (like furnace room) but otherwise simply take . longer; 3-6 weeks depending on size and temperature. They should -.be wrapped if to be handled frequently. For home use, this is not necessary. 1: * * I had a telephone call last week from a lady who is keenly interested in retaining the South Beach area as a public beach. Shp tells- me it is simply a beautiful lace and urged me to drive down and have a good look around. To date, I haven't had an opportunity to. get down there. But I've been asking some questions and I'm quite certain there are more people like my caller who are really concerned roll, cut into chunks 1 (19 -ounce) can small whole potatoes, drained 1 ('14 -ounce) can small whole onions, drained 2 cups cooked green peas or diced carrots 143 cup butter or margarine 71/3 cup flour 1 teaspoon salt 1/8 teaspoon pepper '%a teaspoon dry mustard 11/2 cups milk 2 chicken bouillon cubes cups boiling water 2 teaspoons dried parsley flakes Pastry or biscuit topping Preheat oven to 425 degrees. Combine ham, potatdes, onions • and peas or carrots in a buttered 3 -quart casserole. • Melt butter or margarine in a saucepan. Blend in flour and °seasonings. Gradually stir in milk. Dissolve bouillon cubes in the boiling water and add to cream sauce mixture_ Cook, stirring constantly, until A smoothly ti ekened. Stir in- parsley nparsley flakes. Pour over ham and vegetables in casserole. Prepare your favourite pastry or biscuit recipe. Roll out dough to fit' top of casserole; cut slits to allow steam to escape. Place over hot mixture. Bake in preheated 425 degree oven for about 20 minutes or until, toppingris a golden brown `and ham mixture is bubbly. kMakes•about 6 servings.. Fresh pork sausages are a fairly bright pink when first made but turn to a greyish pink upon exposure to the air. For this reason, packers usually quick freezer sausages and sausage meat and pack them, in air tight containers to protect their freshness. They should 'be kept frozen at home until needed and used within about a weeks because freezing tends to intensify the . flavour of seasonings used in the . preparation of sausages., about the fate .of South Beach. As most of you know, I cover the county council sessions. At the last session, the preliminary studies leading up to the official county plan were disclosed. During the discussion, John Flannery, reeve of Seaforth, told about Premier John Robarts' suggestion that Ontario should have more "green belts." • Reeve Flannery quipped that to have more "green belts" we must have more "green backs." Well, I suppose in some cases that is true ' .... but I think the municipal officials of • the past few 'years have been selling. out for a paltry buck. They have been allowing prime • "green belts" to slip through their fingers just because they were not farsighted enough to see the potential of them. Stephen Township to the south . is a pretty fair example. Stephen has quite a stretch of beach area .... not a green belt, perhaps, but certainly a park -like atmosphere. There is only one spot left in Stephen Township where citizens can get to the beach' via a public roadway. Needless to say, that beach area is crowded! The remainder of the beach in''Stephen Township is inaccessible to the' public because to get to it, one must cross private property. - �, What a shame? We are having more and more leisure time and finding _fewer and_ fewer_places to enjoy it. In Hay Township, the centennial grants afforded the council there theopportunity to retain a little plot of ground on the lakefront and to build a .picnic shelter. That little park isn't really the Coney Island of Huron County now but it certainly has potential for the future. At least the land is reserved and citizens of Hay Township and anywhere else for that matter, will be able to park their cars and get to the beach without obtaining permission to .cross private property. Accessible' beach area`s, believe it or .not, attract tourists. And tourists are a valuable asset to the economy of Huron 'County. In Goderich, the main beach at the bottom of West Street is hardly what one could term an exceptionally fine, clean beach. Still, that beach area is crowded on a warm summer day with hundreds and hundreds of people enjoying the sand and the surf. It seems only good, forward plapnink to make use of Goderich's natural assets. If the South Beach area is as beautiful • as many people say — and I've had several people urge me to get- down there and see for myself . — then the town of Goderich should make' every effort to retain it and use it for whatever purpose. is deemed most beneficial — maybe even a - traile <tgrk. Maybe it is impossible to retain a beach in its natural state — quiet, untouched by hot dog -wrappers. That day has been gone Since Huron County started to. attract cottage owners who prefer to live along the lakefront: But surely we can see the error of our former, ways and begin to, retain' as much beach as e possible for our citizens — not . permitting it to be swallowed up by private or commercial enterprises which could someday render it 'off limits' to the public. 1 4' k t Cain any tine on Sunday --- the rates are tow . all d'ayl Who'd like to hear your voice this Sund,,y morning? Typical low Sunday rates are shown. in your phone book: 4