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Home My WebLink AboutThe Goderich Signal-Star, 1973-02-01, Page 16PAGE 2A --G ODERICI-,,,IGNAL-ST,AR, THURSDAY, FEBRUARY 1, 1973 A&P POLICY If an advertised special is ever sold out, ask the Man. *ger for a Rain - check. It entitles you to the same item at the same special price the following week. Or if you wish well give yoU a comparable item \ et the same special- price. GUARANTEE A&P offers an un• conditional money- back guarantee. No matter what it is, np matter who makes It, if A&P syi+lls ift A,RP(Agoar anises it. 1111ORME111,111. 111111. DISC 11 I ES # MR.MM(AGC1l.YjMa. Some people try to beat inflation by cutting down on the portions they serve their families. This isn't necessary -- the Tess tender cuts of beef offer you the chance to feed your family hearty soups for Tess money, with excellent food value as a bonus. Our Beefy Pot Au Feu, a meal In itself, is a sure warm-up after a cold day , in the out-of-doors. Winter activities- have become great fancily fun with something for every member of the family, skiing, tobogganing, snowshoeing, skating .-or just walking in the cool winter sunshine. All these activities are sure to work up hearty appetites. Make "Pot Au Feu" a day or two' ahead, then when you come home cold and weary, skim off the fat and warm the vegetable and beef- mixture thoroughly. Dinner will be ready by the time everybody has changed into cosy relaxing clothes. Another excellent soup made from beef shinbone and brisket is Russian Borsch. With either beef soup, serve a salad, cheese and good red wine. BORSCH (One of the "Great Soups') Serves 3 pounds beef shinbone 2 pounds beef brisket, cut into 1 inch pieces 2 cups diced beets 4 cups shredded cabbage 2 Targe onions, chopped • 31/2 cups canned tomatoes 3/4 cup lemon juice 6 garlic cloves, minced 1/4 cup chopped parsley 1 small bay leaf, crumbled 1 teaspoon paprika 3 tablespoons sugar 1 teaspoon salt freshly ground black pepper sour cream 2 medium onions; stuck with 6 2 Gloves each 6 carrots, peeled 1 turnip, peeled, cut in Targe pieces (or other vegetable) 6 green onions, halved 2 garlic cloves ►/e teaspoon thyme 1 tablespoon salt T tablespoon parsley flakes Method: • Place first 7 ingredients in Targe kettle, .cover with 3 quarts, water, add next 2 in- gredients. • Bring to boil, boil 5 minutes. • Skim off scum, add parsley, simmer 11/2-2 hours or until meat is tender. , • Skim off fat, strain broth, serve as soup. • Serve meat with vegetables. NOTES: Cover -shinbone and brisket with 2 quarts water; bring to boil, re- duce heat, cover, simmer 1 hour. Add vegetables, lemon juice and seasonings, simmer 2 hours. Remove shinbone, trim off meat, cut into 1 -inch. pieces and dis- card bone; return meat to soup, 'simmer 10 minutes. • Serve with sour cream. POT AU FEU 'Serves 8 3 pounds beef brisket 1 shinbone beef Extra vegetables can be added the last hour of cooking. Sgive with French bread, hot mustard and homemade pickieS. Left -over broth makes excellent soup stock. SUPER RICHT REQ BRAND GRADS "A"' BEEF NATUI!ALLY AGED — GOVERNMENT INSPECTED SHORT RIB ROAST SHOULDER ROAST ,_� �� Po BRISKET PLATE wx GROUND BEEF BONED & ROLLED FRESH DAILY BOLOGNA BY THE PIECE SIDE BACON sxsJgg' COOKED MEATS BEEF STEAKETTES BEEF BRISKET WIENERS MAPLE LEAF SX BRAND, VISKING 16 35? 1 -Ib vac pac 98? SX BRAND Family Pack, Slice OR BEEF PATTIES SX BRAND, FROZEN, 2 -Ib box SHOPSY BRAND, OVEN ROASTING WHERE ECONOMY ORIGINATES ' ALL PRICES SHOWN 'IN THIS AD GUARANTEED EFFECTIVE THROUGH MEA1)1EsSCHNEIDERS BRAND, 3 VARIETIES (BEEF • CHICKEN - PORK) 1 -Ib vac B0ILING FOWL FROZEN, CUT•UP,; 21/2 TO 3 -LBS SAUSAGES CRNED B Meat loaves (ACTION PRICED) WHITE, YELLOW, PINK, GREEN QUICK MEAL SUGGESTION ITALIAN SAUSAGE SMOKED SAUSAGE SAUSAGE SX BRAND, 4 VARIETIES (Hot -Sweet -Plain -Garlic) SX BRAND, CONTINENTAL STYLE SX BRAND, POLISH OR BRATWURST WHITE SWAN TOWELS ear t IT had 5L a ost in a kir ere( t sill d sc n't 1 lied, e to ays told I;uil nit e h( ge nsell ared ious' t, this gnan els I;estii ; t1 ands lot Iookil Dot e\ es. quiet led to Thi! to ah televi IJou music In sltt(I\ i to se( mast' well tl itl with. ( I 1 ntospl acade To i Child, adopti Societ, HOSTESS Jane Parker (Heavenly Dessert at Down to Earth Price!) Piled high with `(PREPRICEO 69c) 10 -oz pkg 9? PRIDE •PAK, FANCY QUALITY • (ACTION PRICED) - TOMATOJUICE348.floz$100. tins r PANTRYSHELF, CRUSHED OR Iib BITS (ACTION PRICED) 5 1041 -oz tins : Y A regular meat loaf can be transformed into a deliclous party.dish with very little • effort. anuary, e • ruary and 1Ntarcii often seem extra long, t dull, snowy, wet days can play on nerves. Good food and a friendly - atmosphere can do much to perk us up. Give others a lift, share your meat loatideas at a weekend supper. Serve -there with hot crusty buttered bread, a favourite vegetable and a crisp tossed salad; for dessert, cheese, fresh fruit and crackers. Leftover meat loaf is excellent in sandwiches for week -day lunch boxes. Try our basic redipe using both ground beef and veal. COLD NIGHT MEAT LOAVES Serves 6-8 We all kriow that beef is one. of. the best buys at the meat coun- ter. Its nutritional value . alone - should put it on every home- maker's shopping list. Ground beef can be made into any number of dishes; one popu- lar way to serve ground beef is in a meat loaf. Delicious Old Fashioned Basic Meat Loaf 2 pounds, ground beef 1 pound ground veal 1/2 cup chopped union t/s cupchopped parsley 3 teaspoon salt 1 teaspoon pepper Y2 cup fresh, bread crumbs soaked in bouillon - t teaspoon rosemary pinch nutmeg 2 eggs beaten bacon strips Method: • Blend together all ingredients except bacon strips; shape into loaf; -• Place bacon on bottom of cas- serole, top with meat loaf; • Bake, uncpvered in oven -proof casserole or baking dish, In 325°F. given 11/2-2 -2 hours. • Servb with rice, baked potato hot asplitagus with hollan- daise sauce. loaf is good .(ACTION PRICED) 64 -fl -oz plastic jug �G DIXIE, PIECES & STEMS ION -PRICED) -- Meat Loaf with Vegetables • • Top meat loaf with carrot strips and surround loaf with carrot and onion chunks. • Bake 45 minutes, then add small potatoes and chunks of •turnip. • Baste with pan juices and cook until vegetables are .ten- der and meat is the desired . degree of doneness. talian Meat: Loaf • Replace rosemary with 2 cloves of finely chopped gar- lic and add 1 cup of whole pitted ripe olives, Yx due tomato puree and Y2 teaspoon basil. • Cover loaf9wlth thin layer of tomato puree and top with bacon. Meat .Loaf JANE PARKER, SLICED (Delicious Toasted!) (BUY 4 LOAVES — SAVE 24c) JANE PARKER .. (BUY 3 PKGS — SAVE 17c). JANE PARKER, JELLY 1OPPEq Bran Muffins 3 pkgs of 6s1.00 Sweet .Roils JANE PARKER, VANILLA (BUY 3 PKGS -- SAVE 29c) JANE PARKER CuCake Macaroon 3 pkgs of 6s1.00 '�` P Chelsea Buns JANE PARKER ( BUY 3 CAKES -- SAVE 17c) JANE PARKER Golden LOAF CAKE 3 10 -oz cakes $ 1.00 Egq Rolls (SAVE t4c) P BLACK DIAMOND, PROCESS (ACTION PRICED) CHEESE SLICES 1-16 pkg BU BU -rte DETERGENT (ACTION PRICED) E. D. SMITH'S, APPLE OR LEMON (DATE 19-FL•OZ TIN 490 • SWAN LIQUID 244! -oz plastic'btl 39? PIE FILLERS INSTANT COFFEE 19-11•oz tin 39,i MAXWELL HOUSE 10 -oz jar• DrTFRCENT (KING SIZE) $1.78 TIDE POWDERED 5 -Ib box $1.65 C.OLDENDALE, PARCHMENT WRAP WHITE, PINK, YELLOW,LILAC, BLUE, BATHROOM TISSUE MARGARINE ' 41 -Ib pkgs 99)i Babies Only Please 3 pkgs of 2 rolls HERE Ates torr fro v KRAle1 1.00 P R ER DELICIOUS HOT CROSS `�BU S pkg 0112 7q MACARONI DINNER' IMPERIAL, SOFT MO 7 /4 -oz pkgs MARGARINE 'pkg of t o 8.Oz tubs 45? PEANUT BUTTER 16 OZ. JAR FLORIDA, PINEAPPLE VARIETY, FULL OF JUICE To meat mixture add i table- spoon chill powder, 1 pinch ' cumin powder, 2 chopped green peppers. Baste loaf with Mixture of Ys cup tomato Jul e, ° 2• -finely chopped garlic loves arid 1 tablespoon'ch111 owder. ''1NGERBREAp,., ,CARAMEL,,. GOLD, CHOCOLATE, LEMON, `LUEI'RRY, CHERRY MONARCHSPONGE PUDDINGS INGS 9 -oz Pkg 22)/d YELLOW, PINK, GREEN,. WHITE BATHROOM TISSUE ., WHITE SWA'N pkg of 4 rats St. Di