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Home My WebLink AboutThe Goderich Signal-Star, 1971-11-18, Page 250 M $ For a-g�urrnet. treat try stuffed eggplant Next time you invite special friends for dinner, and you want to serve a gourmet dish that's - outstandingly good and yet simple to prepare, try a Stuffed Eggplant Jambalaya recipe that's, I*. t !gr.,... �'f9 ;.mnd eed_ . Wolfgang ". - Teftz.;' ,,$xeeiiiive •Olref'at"The. "Stitt rr Place Hotel in Toronto. This' is a gourmet treat that will be particularly enjoyed by those who like shrimps, rice ant, eggplant, since all three of these ingredients are featured in this recipe: Aubergine,, or eggplant as it's called in this country, may not be familiar to everyone. The _._.wfyuxpl t>lc,►rcad -44.4.: originating in' India, and which has been cutlivated in France since the beginning of the 17th Cen,lrry, eggplant ' is one vegetable that happens to grow better in Amif't-t.a-than it does in France. It can be obtained, at almost .any supermarket or fruit and vegetable store. Here's a tip .about, the "one pound of chopped shrimps" that is an important part -of this Stuffed Eggplant Jambalaya recipe.__..WYhile you rr y choose to cook fresh shrimp and then devein and chop them, it has been found by kitchen testing that excellent results can be obtained more easily by using pt. 4 ,:;:k rec�ed d evetried• ani' P which only needs. to : be soaked in cold -water for two minutes bef ore using. . The ingredients given by Executive Chef Teltz in htis recipe will be ,more , than sufficient to give - `. servings to four people. • Lamb cocktail -cubes, spicedwith a.tiint This superb party -time dish can be Lamb cocktail cubes For of -ginger, make for hotiday�festive-fare'with' wcfiffd'rence. Prepared ahead of time, ready for reheating when guests arrive... holiday entertaining Entertaining' friends in your hong is a warm and gracious - gesture, especially now that the excitement of the holiday season and party time is here: Sometimes it is not much fun e for the hard-working hostess to .dream up- a 'dish that will tickle the palates of guests .who may already have made the party rounds with a succession of bites and nibbles on the same kind of bits and snacks they've been ✓ sampling for years. , Whether you are first or last ---orrthe-party-scene; whether i -is-- friends or, family, or business. associates 'of the head, of the "house, you'll help make the party a hit when you serve Lamb • Cocktail Cubes. This dish..isgreat. for a "get-together anytime, for before -the -theatre or after an evening of bridge. Tender 'lamb combines with tingling cran-apple juice and spicy condiments to' produce a • tantalizing taste treat for the party season. Tryphena Flood,- - lood, ...- home economist for the 'New Zealand Lamb informatpn /Centre, recoin'mends a touch of ginger*,? to add sparkle to this superb lioliday dish which can be prepared ahead, ready for ▪ reheating wherr guests arrive, r 6 At the time yo uy the lamb, ask your me• t store . to slice -the leg into one-half inch slices 'for you. Then defrost,-. meat. LAMB COCKTAIL CUBES 2'/2 lb New Zealand' spring lamb leg slices, •defrosted '('/2 inch thick) 2 tablespoons. salad ,oil 1 cup termly packed brown sugar 3/4 teaspoon ground ginger 3 tablespoons soy sauce • - .....,1,'4 cu s crap-a_Pe juice 1 cup tomato ketchup OR chili sauce /2 teaspoon salt 2-2/3 tablespobns cornstarch '4 cup water 4teaspoons lemon juice Trim off fat, if necessary. _Cut lamb_.l'hto bite sized cubes. In saucepan brown lamb cubes 'lightly. Drain off 'fat. Combine sugar, ginger,soy sauce, juice, ketchup and salt. Pour over meat; heat to boiling. Reduce heat at once; simmer until_ cubes are tender, about 4,0 minutes. Stir occasionally. • • Combine cornstarch and water and .stir into ' meat mixture. Cook until thickened, stirring ' constantly. Place in chafin• g , dish or attractive candle -warmed, server. Put cocktail picks in container •tiext torving dish. Serves six 'Tb eight as snack food. As accompaniments make up a relish tray with- c'elery sticks, carrot fingers, radish roses and cherry tdmat.oes. 1 teaspoon Bovril beef Cordial METHOD Cut your eggplants in half, lengthways, Scoup out the center of the eggplants and' -elite. :_Saave ;thy eggp1an.ts ,s_ hers, PO.them into a saucepan and into it ad'd `We 2 cup's of "water and teaspoon salt. Boil for 5 minutes and -then drain thoroughly. Next you melt your 2 tablespoons ,butter in a frying INGREDIENTS_ 2 large eggplants 2 cups water �.�, ....'. 1 teaspoon salt 2 tablespoons butter "z cup celery, diced '�z'cup green onions, chepped '/a cup .green pepper, diced, 1/4 cup parley.,, chopped 2-cu,ps rice, cooked 1' lb. shrimps,'chopped ',;' teaspoon salt - Greenhwse tomatoes best on the market Ontario„ greenhouse, tomatoes are vine -ripened and full of flavor. • They axe grown in insulated- • greenhouses that ..are close to local markets._This is.an advantage for the consumer. The tomatoes she buys do not have to be picked when still firm ,and green to withstand , long transportation. Tomatoes which' ripen naturally, on the vine develop more flavor. Most flavor develops in the last four to five days of ripening. Homegrown tomatoes, picked ' at a stage which allows them to'reach the store at their peak of perfection, contain this "full flavor. Tomatoes picked and shipped , when green will no --- Do not refrigerate your tomatoes, advise food specialists at the Ontario Food Council, Ontario Department of Agriculture and Food. Temperatures below 55 degrees will cause, loss of flavor and a watery mushy tomato as, cells are injured and break down. If further .,.,.ripening is ..necessary,. keep tomatoes at room temperature and out of direct sunlight. Chill tomatoes for a short half hour before serving._ Use the greenhouse tomatoes to add color and flavor 'during fall and winter when other fresh vegetables are at a premium. M.= When you wan( information about a loan or mortgage, dial the Operator and 'ask for,Z .pith 08000. Wherever you are. Zenith 08000. Cash Store Central. r Niagara newest servicer - ' r t e . Outipuok.11.exAMMAS.W.5g49A-4,.%NagattgASaliAb, r= sit of getting the loan or mortgage you want. It's our way of bringing you and Niagara together; at your , Zenith 08000 convenience. • "V • GODERICH SIGNAL.STAR, THURgDA'Y, NOVEMBER :$ pan or skillet. Add celery, green onions, green pepper artd parsley. Saute until tender. Then stir in the diced eggplant, rice,' shrimp, 1 teaspoon Bovril, beef cordial, and 1/2 teaspoon salt. Kook._. >b _....minutes conantly.rt , The final step is to fi11 your . eggplant halves, and bake in a " 315 • degree,' oven for approximately 20 'minutes. Serve immediately. dames Rkhurdsofl&Sows Serving 'The :Food D4mlers of Westam► O 4 ' PHONE 524.6388, GODERICH Consumers should complain, The W. E. Williams -Representative." GODERICH Tel: 524.71.02 about poor quality.. food G.�vernmefltwants to keep more. of your income tax dollars. So why don't you? When consumers are not satisfied with' the quality of food they have purchased, they have a right to complain. Problems of, poor quality will" not be solved unless the right person is aware of them,, say food specialists at the • Ontario Food Council-, Ontario Department of Agriculture and Food. To whom should a consumer complain? First, go to the store' manager. If the problem is not solved here, write to the president of the company and, outline the complaint. If it is still not resolved, the Ontario explanation- by contacting those concerned in handling or inspecting the product. It is important that you make your complaint to- the store manager or manufacturer of the product, However, inexpensive a purchase may be, poor quality should not be shrugged'off. The problem will not be solved unless more consumers follow through and"complain. If you cannot solve a problem or need information,, wr1g to. the Ontario Food Council, Ontario Department of Agriculture and Fofkd, CaII your nearest Manufacturers Life Representative. 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