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Home My WebLink AboutThe Goderich Signal-Star, 1972-09-21, Page 18pfr 771,7 - Now -av a)ilable at vao FAMILY CIRCLE LIBRARY OF COOKING' Thousands of Moho tested rosin's heel the kitchens of Family Circle Magazine your ready' reference •,for a Ilhtistilt VOLUME 3 only $119 each. Build a complete sat the easy votumrr-a• week" way. Volum• ono still avail Ado at introductory price of only 49c. +4' All prices !haws in this ad guar- anteed effective through, ' Satur- day, September 23rd,' 1972. , A&P WEA Big `Dollar Sale Continues for Second _Week! MONTMAGNY, 3 VARIETIES — 9.02 PKG MALLOWS. COOKIES Green . Garbage Bags, "It all depends on how you cook the meat", say the ''home economists with Agriculture Canada, Ottawa. All cuts of beef will provide flavorful and tender meals if cooked: •properly.+ Theseblade steaks . have been cooked slowly in an onion sauce, then sprinkled with blue • cheese at the end. A more, tasty dish with this less tender steak would be hard -to find. Over the yeas, beef has, had the distinction of being the most prized of meats. Canadians con- , sone 84 pounds of beef per per- son a year, as compared to 55 •--sou idz - porde, a-ndr-30 r of chicken. Beef steak has been ac- claimed as the most universally enjoyed meat course: However, a side of beef yields only 21 per cent steaks and this includes "less tender"'steaks such as " flank, blade and round as well as the tender and ' choice. T Bone, sirloin and porterhouse steaks. 'You •can see why beef steak, whether tender or not, is not an "economy food item to buy. The less tender Steak cuts are less expensive though, and if cooked a little "specially" can produce delicious and• tender results. Round steak comes from the hip section of beef, next to the rump. It is lean meat with almost: no marbling of fat through it. It may be sold as top or bottom round, and the top round is considered' more tender. Blade . steak is cut from the chuck section of the' carcass. It has a long thin blade bone and some smaller ones. Flank steak is from the underside of the loin. It is a flat, lean piece of meat, with coarse fibers running lengthwise. These cuts should all be cooked : with a little moisture added to help ten- derize them. ' They may be. marinated before cooking for ex- tra 'flavor. Canada A is the top• grade -of beef. It is subdivided into four fat levels A-1 to A-4; A-1 has the minimum amount of fat, A-4 the highest. The meat graded A has slight marbling. However, Canada B and Canada C grades of beef may lack marbling. The tender steaks from these two grades .may be a little less ten- der, and so it may be good prac- tice to cook steaks from these grades as you would less tender cuts. The home economists, Agriculture Canada, 'Ottawa, highly recommend • these . two methods • of braising less tender steaks. "Marinated R(And, Steak" is not only marinated overnight but the meat is cooked . in the flavorful marinade as well. "Blade Steaks with Blue Cheese" are cooked, with onion soup mix, then the meat is sim- broiledj few -minutes before ser- ving. MARINATED ROUND STEAK MARINADE !/:3 cup vinegar 1/2 cup chili sauce 1/1 cup finely chopped onion • 1/4 teaspoon dry mustard 1 teaspoon prepared horseradish 1/" teaspoon pepper 2 to 3 drops tobasco sauce 1 1/2 pounds round steak 2 tablespoons fat 2 cups sliced onions 2 tablespoons fat 1 tablespoon Chopped parsley Combine ingredients for marinade, Pour over steak. Let stand several hours or overnight in refrigerator. Remove steak from marinade • dry with paper towel, cut in ser- ving -size pieces .and brown in 2 tablespoons of the fat. Place in greased baking dish, pour marinade over steak, cover and, bake at 325°F until tender (ab'out 1 1/2 hours). Baste oc- - casionally. Uncover for last 15 minutes of 'cooking, Saute sliced onions in remaining 2 tablespoons fat ,un- til golden (about 5 minutes). Sprinkle onions and parsley over steak. 6 servings. BLADE STEAKS WITH BLUE CHEESE 3 blade steaks (about 3 pounds) , '3 tablespoons fat 3 tablespoons (3/4 ounce) onion • soup mix 3/4 cup water 1/4 cup crumbled blue cheese Trim excess fat from steaks and brown in fat. 'Sprinkle soup. mix . and add - water. Cover tightly and cook slowly until steaks are t_endef' (about 1 3/2 hours). Plate steaks on broiler • pan and sprinkle with crumbled cheese. Broil under preheated broiler until cheese melts (2 to 3 minutes). Serve with ,sgravy made from pan drippings. 6 ser- vings. WHERE ECONOMY ORIGINATES NEILSON, 3 VARIETIES -- (PREPRICED) CHOCOLATE BARS MILADY, PINK 24•FL-O2 BTL LIQUID DETERGENT MIX OR MATCH 'PANTRY SELF, FLAKED. LIGHT MEAT 6.OZ ,TIN TUNA FISH SOUTIOUE, MNK R BLUE, GOLD A AVOCADO ..- PKG OF '2 ROLLS DELSEY TOILET ~TISSUE KLEENEX, Boutique, Pink & Blies, Gold & Avocado -130 2•Ply Shoats FACIAL TISSUE BOUTIQUE, ASSORTED COLOURS PI4G OF 7S ILEEIEX NAPKINS LUNCHEON MEAT MIX OR MATCH R 14�fARIET.AS. DESSERT POWDERS TCIJrTHISVA[UA8IUCOtWOW JELL-O pkgs $1. _________ REIN APMIX & -MATCH — Spahetti in Tomato Sauce, Mixed Vegtables ,.S7S1LIBBY'S PRODUCTS 514 fl -oz tins $1.00 CANADIANA FACIAL. TISSUE, WHITE, PINK, YELLOW 264I -oz btls • j KLEENEX 5 boxes of 10O 2 -ply sheets $1,00 PANTRY SHELF, CHOICE QUALITY WV 0L PINEAPPLE 3 28 -11 -oz tins 1 WITH THIS COUPON • 00 ° PLUS BTL DEPOSIT a sCO E. LIMIT ONE COUPON PER CUSTOMER. VALID THROUGH SEPTEMBER 23rd, 1971 GOOD ONLY AT A&P .WEO STORES. _ o 1,756STSRE.V11 RAGU, SPAGHETTI • • • SAUCE - 3 14'/: •f1-dz jars $1.00 BUFFET SANDWICH SPREAD 3 7 o fins $1.00"' 2 VARIETIES a COLONIAL COOKIES 3 t0 oz pkgs $1.00 RICE A RONI, 4 VARIETIES ° FRIED RICE ' 3 6 -oz pkgs $1.00 •REGULAR. SUPER, PLUS . - BUFFET -: • KOTEX. NAPKINS pkgs'o(12 $1.00 SAN• DWICH SPREAD 3 7 tins $1.00 PALANDA ' 10-F40Z TINS TOPS; 1 VARIETIES 15 -OZ TINS OrangesMandarin DOG FOOD • BRQL DHURST,' S VARIETIES. 6.02 PKGS � HENLEY; Choice Quality 10-FL•02 TINS si.Dessei� Peaws00 FOR BISCUITS.:, .. Tomatoes -an --arse#.• '._-- worth preserving Rosy fresh tomatoes areripe and ready in home gardens, at market stands and in the food stores right now. For best flavor, they • should be `'aS mature as possible when you buy or pick theorem, If this iso-sa�it ossible, `,leave the 'tomatoes at room temperature, but •out of direct sunlight, until ripened and then refrigerate. The tomato is a colorful asset. tri.4, ori? meal, not only as a vegetable but,' as an ingredient in soups, sauce, "salads and epi y relishes. ,It is also a nutritious addition to the day's menu;, t° tomato has only 35. calories hitt supplies all the vitamin C needed for the day. At this time of year there is -a united amount of fresh tomatoes that you can enjoy a't their best The hot ie economists, Agriculture Canada, .Ottawa Suggest preserving a bit of this colorful vegetable in a sauce that ?C in ,be loot with-, meat, vegetables or spaghetti later on in the year: ' Thee "Vroeh Tomato Saute" Can be stored in .the refrigerator for a short time or packed into freezer containers and -kept at 0°F for 6 months. w�„-.q. FRESH TOMATO .SAUCE 2 -green peppers 3� stalks celery 1 medium onion 4 pounds tomatoes," Gut in wedges 1 clove garlic crushed 1 tablespoon sugar 1 teaspoon ground oregano 1' tablespoon salt 3/8 teaspoon pepper Put green peppers, celery and onion through food chopper. Add to tomatoes with garlic, sugar and seasonings and sim- mer 15 to 20 minutes, stirring frequently. Put mixture through coarse sieve and cook until thick (about 45 minutes). Store in refrigerator. Makes about. 3. cups. To Freeze Sauce Allow freshly prepared sauce to ct$oL Pk < into moisture -proof cony' . Miners (plastic ox' .glad and cover. To reheat, allow to thaw slightly and heat sti,ing frequently.. • Aqua, Avocado, Pink, White, Yellow KLEENEX TOWELS pkgs of 2 rolls • 0 0 JANE PARKER, FULL 8 -INCH PUMPKIN PIE A&P BRAND FANCY QUALITY �JUICE OATMEAL CHOCOLATE CHIP, SHORTCAKE each 5 95i JANE PARKER (SAVE 1.4c) lib 2 -oz pkg 3 9ce EGG ROLLS JANE TARKER, APPLE RAISIN (SAVE'. 10c) COFFEE CAKE, 12 c'="ke39r JANE -PARKER, DANISH CAKES '(SAVE 10c) ll Pi Ras ber y ' Whirls pkg of 659c/ RIGATONI, PENNE RIGATE. ROTINI. SPAGHETTI, STIVALETTI LANCIA PASTAS 2 -lb pkg 4 5,1 PASTRY Robin Hood Flour 516 Bag 5 9F' SUGAR CRISPS POST CEREALS ,13 -oz pkg 49¢ ROBIN HOOD, '8 VARIETIES Cake -Mixes 219 -oz pkg 39,! .SWEET MIXED, 'BREAD ''N BUTTER, WAFER, SWEET MUSTARD OS[ PIC 4RLES . ffl la �-9 FROZEN •• FOODS!, .•• . RIICIf 5,.1`ROtEN . '32-ot carton 3 7? 'YORK, CONCENTRATED, FROZEN 12 -FL -OZ TINS ORANGE JUICE . 31x1.00 FFEE RICH VALLEY FARM, FROZEN, CHOICE ' bUALITY ' FRENCH FRIES 3 2 -Ib pkgs SLAM PICNIC BRAND, FROZEN, CONCENTRATED GRAPE JUICE . 5 6 -f1 -o2 this $1.0-0 Heath &``Beauty Aids! 48 -FL -OZ TINS " BuyQuality. 'JANE PARKER 'SLICED , 100% WHOLE WHEAT, CRACKED; WHEAT, 60% WHOLE WHEAT (BUY 4 LOAVES -- SAVE Sc) ane Parker Baked Goods and Save! JANE PARKER RAISIN PIE 24 oz loaves full 8c -inch, 24-02 pie • AEP; RED .BRAND, SUPER RIGHT BEEF, IDEAL 'FOR BROILING elle 'BRISKET` PLATE • W :Ib 39? CANADA GRADE "A", EVISCERATED, FROZEN VACUUM •PACKED , 316516 average Ib 44? Ib 381 REGULAR OR UNSCENTED DEODORANT Sari Ultra Drif 6 -oz aerosol lite $1.09 SCENTED OR UNSCENTED DEODORANT, ROLL-ON BAN ROLA,-ON ' 1.5 -oz bel $1.+0.3 FOR HEADACHES '• ��bM� of 48 tbletsBuffern Tablets %S►¢ CANADA' No, 1 ORADS,' ' ONTARIO OBOWN, WHITE ' TABLE STOCK iO-Ib POTATOES . .4°12 SHORT RIB'RED BRAND, SUPER•RIGHT .POLITY ROAST. • SHOULDER Ib ROAST BONE IN BONELESS — RED BRAND SUPER -RIGHT„ Point, Sirloin SIEAK FRESH --- RED BEAM; ' SUPER•R$GHT GROUND BEEF 16841 lb $1.39 FROZEN,' NEW ZEALAND IMPORTED SPRING LAMB, S"IOULDER LAMB CHOPS lb 68? BURNS BRAND. BEEF A PORK, SWORE PACK SAUSAGE SUPER -RIGHT •BRAND, SLICED'. 1•Ib Vac Pac SIDE BACON, 88 r RANCH STYLE OR PETER PIPER BRAND, Ply THE PIECE., BOLOGNA Ib 35? SXIBRAND, 4 VARIETIES, HOT -SWEET -PLAIN -GARLIC' ITALIAN SAUSAGE w... Ib 78? •