The Goderich Signal-Star, 1971-03-11, Page 164A GOD
CreE
sore
PREP -Ali
%/a cup mil
Vi cup wa
1 cup a41-
3 gs_ ...,
2"tablesp
/ teaspo
Blend
ingredtie
"electric
Mixture
cream.-
refrigera
t1bYAq x •�muG:9 fry
�,..��5•l -t U
diamete
cooking
modera
on the
about
into mi
minute
Turn
about
side, SI
contin
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neces
cooke
betwe
Makes
ICH SIGNAi STAR, THURSDAY., MRCH 11, 1971
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es HoIIanduise-
thing
verrspedaI
ATION OF, CREPES'
k
ter
purpose flour
oons melted butter
on salt •
together all the
rets in a blender or in an
mixer at high speed until
is the consistency of
Allow batter to rest in
tor; for about 2 hours.
Heat butter in skillet. Slit in
onions, then shellfish, Season
with; salt and pepper. Cook 1
minute. Add wine. Allowbc
-
•--rapidly-rti ir—li4uid nearly
evaporates, •
TherIs More To Beauty
Than Just A Pretty face!
VARIATION TO
SHELLFISH FILLING
Substitute for shellfish—
. 1 cup cti'bed cooked, chicken or
cooked ham
1 2 cup mushroom slices
crep6 y use a. nA. stick ot; ,
r, greased' lightly with
oil: Set pan over
telt' high heat until itis
verge of smoking. Pour
2 tablespoons of batter
ddle ot.,pan. Fry about 1
until nicely' browned,
with a spatula and cook
30 seconds on, the outer
ide crepe onto -a plate and
ue to cook rest of batter,
g pan lightly.„. when
nary. Crepes ..'may be
d in' advance and stacked
n layers of waxed paper.
12 crepes.
PREP
2 t:Thi
14 cup
11 '2 c
(crab
Salt a
1 1 cu
ARATION OF FILLING
'Shellfish Filling
espoons butter
minced onion I`
ups c'ooked shellfish meat
shrimp, scallop
rid pepper
dry white wine
Saute, together in 2 tablespoons
butter in skillet
2 tablespoons minced o h ion
4 mushrooms, chopped
14 cup minced celery
1 cup finely diced ham
cayenne pepper to taste
PREPARATION OF SAUCE
4 tablespoons butter
5 tablespoons flour
234 cups chicken bouillon,
1,2 teaspoon sal t
white pepper •-
1 a cup heavy cream
2 cups shredded imported
Holland Edam or Gouda
Melt butter in saucepan. Stir
in flour and thoroughly' blend.
-Gradually pour in ' bouillon
continually stirring as mixture
thickens. Blend in cream,
seasonings andhimported Holland
cheese. • Sauce is ready when the
•
Sk,i?�aX , lin,<r N,,
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All The 'Leading
STYLES
This . nutritious main -course idea can be prepared well in
advance of your planned' dining hour,, then baked white you're
entertaining your' guests, or simply relaxing with family. Using'
shellfish with imported Holland cheese, the dish is ideal for
meatless Lenten. menus. • •
cheese has melted., Blend half
the sauce into the shellfish then
place a spoonful of the mixture
on lower third of each crepe.
Roll crepes: Arrange in a lightly
buttered ._baking dish or in
individual ramekins. Spoon over
rest of sauce. Sprinkle with
o m a n to woman 11111111WIlllUIlllIl1111111IINUIIIl11111111111NIllIll MIIlllllllll111111111II111111N1111111111
from Page 2A. on what you should be when because it fits so well with my,
me 'give you that line " you-gro'w up. • 'work with the Huron County
"Work is love made LaVergne doesn't blame_...the..__,-__ card of Education. At least one
v a Vtior teachexs . I Valli
but only with distaste, "They really believe they are
doing the right thing," he says,
work and sit at the gate of "but in fact they don't know
and take alms of what they are doing. They
who work with joy". ',should be educated, and,it is our
•responsibility to educate them.
have had a letter from a It's too i"e "reT sd
arxl resident. 'who moved .,eonditioned....to what they are
from Goderich about five. -doing that they can't seem . to
ago. 1 would like to print change.."
but since it not ;`You know," • - LaVergne
I. have no recourse but to continued, `,`it's too bail you
tout., That may have been don't have to think inM school.
writer's wish, You're just spoonfed like little
The writer has asked whose. kids, so you. don't get. much out
it is to clean up of 'it."
odies of dead animals along LaVergne said it all adds up
a'dsides. I have made some to one, . fact — tl`_e educational
les ands discovered that if system of today doesh't oknow_
is on the -side of • a where it's at.
ttcixl highway, it is. 'the "Why 'do you: think they
risibility of'...the.. Ontario waste so .much of our money
tment of the Highways; if changing it so often?" he asked.
on a county road, the
"Robarts says :one •thing' Davis
y road department has the says another. They jut don't
nsihdlity; and if it is on. a know 'what they are doing.
;pal road, the municipal They're running around, like a
department must o the --chicken-.-wit-h---it-�-he.ad cut- off.
s But, unfortunately, it's. the
would imagine that at' this students who suffer because' if
of year, the .road crews are the schools don't • know' what
oo. concerned about. the . they are doing', how, the hell •,are
s of dead animals. the students to know?"
However, when the weather
. I was interested in this'article
Continued
Let
.-. •again:
<' ._ yisilrtEL c1 f O t k
love,with
it is better that you should leave
your
the temple
those
+ *
I h
Wingh
there
years
the letter
signed
leave i
the w
Th
responsibility
the b
the ''fo
inquir
the carcass
provi
respo
'Depar
i'G' is
count
respe
ureic
road
honor
time
riot t
bodies
Howe a r
turns ._a little warmer I would
hope that. most of -the bodies
mould be removed promptly by
the proper, authorities.
•
A copy . of Toc .Alphacate
came onto my desk this week, It
is the •official publication of 'hoc
Alpha, Youth Section ' of the
A• lcohol and Drug. Concerns Inc.
I was interested in awarticle
entitled "The high 'school
students who don't know where
they're' at".' Most' ,of' the
thoughts' in the item.are those'of
Ron LaVergne, vice-princi'13al:of
• Owen Sound Collegiate and
Vocational Institute.
"Let's face it — you, don't
have to know much to get
through high school.," said,
LaVergne. "And even if you are
- �slnip g�.. ll, that .,daesn, t._ __mean,
you know 'where,. you, are, going.
All you know is what 'you ar`e
told from your principal,
.guidance councillor or minister
shredded imported Holland
cheese or buttered bread crumbs
if desired. Refrigerate until
ready to bake. Bake in preheated -
400 degree F. oven about 15720
minutes until bubbling hot.
Makes four servings or 12
crepes.
How to cook
pork, 'chops
Goderich is trying very hard to fine `thin . fast -:fry 'hops
•
'find , out ',where education in.
Huron is heading . . . but she
doesn't seem to be getting many
answers, at least not, answers•of
which I am aware.
"Is it . possible that Mr.
•
LaVergne is right? Is It:possible
-that the educational system of
today doesn't know where it's
at? Or where it.s headed?
Parents. this is Education
Week: If y'ciu still have not been
to your child's school and there
is 'a program going on there, why
'don't you get over there 'this
afternoon or tomorrow'? And
-don't forget the 'programs 'on
CKNX,-TV this week in the
afternoon concerriing education
in Huron, They are worthwhile
for everyone.
Remember ladies!
"M•
Send inyour
meetif'gj
reports
n
NN
GETA.WAY WEEKENDITORONTO
Get away .from it all.'Come to the Lord Simcoe, close
to shopping, theatres and entertainment.
Special _ price$54.90per couple inch -Ides
Fri. & Sat. night accommodation it deluge
bed sitting room, or best available...
Bottle of champagrie.
Breakfast and dinner (for 2) on Saturday.
Breakfast and city sight seeing.tour (for 2) on
. ' Sunday'.
Please mention the get -a -way weekend to your travel
agent or when you make your reservations.
Tel. 362-1848
imcoe
-Telex 02-2458
You know where to shop for food or medicine or.hardware. But -
_if you've got bigger spending'plans in mind, better get to knew
the cash store.
That's us. Niagara. We're the largest all -Canadian consumer loin
company.
Personal loans to $5,000. and more. Mortgages up to $25,000,
Call us.
,4'it. •
• A i,i°k;"'Ttta ..a,,;.-.". ,off
29 Kingston Street, r1
Gaderith Tej,;r,524-8357
LXX • /n� .,Gv''r
•
•E:
have been gaining popularity
rapidly because they offerthe
convenience of faster cooking.
However.. the inch-thic-i,' pork-
chops
orkchops take very little .extra time
to ..cook;, and, are juicier and
more . versatile. They are..
excellent broiled, panbroiled,
braised.. or baked, .say home
economists ' at the Ontario
Department of Agriculture and
Food. 'I'hev can even he stuffed.
Pork clops s' ould always be
at least 1 -inch thick for broiling.,
.To. broil, preheat hroiW:., unit 5
minutes. Placeekops--o-n-,k, cold
broiler pan' to' prevent sticking.
Allow a' distance of '(i inches
between the top of the chop and
heat source to • .ensure slow
cook%ng; cool, chops 1'? m'nu t6
on. each side. ,
Panbroiling is a little faster
than broiling .and. to - some
palates the result is a more tact
chop. To panbroil, place ci1rYp,
,in a• lightly. greased off
o% er
medium heat.�Pour off the fat a�
it accumulates and turn chop,
frequently. to ensure , e\ en
cooking. Cook chops -_1:.0 minute`
on each side.
'Braising and baking require
longer cooking times, but chops .
prepared. ..by these methods
require very little attention. To
braise: • brown chops 3 to 4
minutes on each • side over
moderate heat, add liquid, cover,
and simmer 15 to 20 minutes.
Chops to'be Naked are browned
in the same way; then placed in
a 325 degree oven for 20 to 25
minutes.
Stuffed pork_clxops are one of
-the 'most delicious variations.
Split inch -thick pork Ychops just
to the bone,. stuff •with a •
seasoned bread stuffing that has
been combined with- apples,
prunes, apricots or orange.
fasten with. toothpicks or•
skewers, 'then braise or hake.
;E r
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,y
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Form
Playtex
Daisy
Gothic
Wonder Bra
Sarong
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Our latest fashions and styles
can make a new woman out
of «you. -Today's styles are
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The undergaEment styles you
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number of name brands
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1•
WEAR LIMITED -
..r
ESD
.rr
•
4and6
Cylinder
HERE'S WHAT WE, ,
Install and/o ee spark plugs, ignition
points, rotr, condenser, distributor cap —
its -eludes set timing. Clean or replace air and
gas filter. Clean 'battery cables, adjust fan
belt, adjust carburetor. Clean or replace
PCV .,(Positive Crankcase Ventilation) .
valve. Loosen (teat riser valise.
All parts extra.
tr
tanlinnIn iti__,,,
Apply for a
CANADIAN
Credit Card
ff%14v'�"�'/.%•Yrv'd•'vrLi�fXGCv
r
(AflIID100 TIRE
221 Huron _.Road --•.-524-2121
40
49.
45
•