The Goderich Signal-Star, 1973-02-22, Page 16- -
4
AGE 2A--GODERICti SIGNAI.-STAlt TIIHRS1).; Y. FEBR(JARY) 22, ItOtti
t
THE RECIPE BOX
Hearty soup
for winter meals'
l)uring the wilitvr months
there is tgood suppl\ -t
soup making ingreda-nts su,h
as carrots, onions. rutabaga,
celery a n 41 potatoes
Homemade \ egetable soup
, an eas\ and natural \% \
11 '1)' II ! • .1 I
• t .0.1,s1.0
oti J. I
!) pt. pp, r,
1 4.0\\ (le;
Hn 1.11L1in(
'lode rhese 1.1 -pooi. • 1.tii.4 :‘144king
winter-
Tht of fla% orbit s-tiii :saute "4,04t1til. - hotter
14 t» c‘tra. tht-
t1a
. Sget,iH4'
\ h\ ..:10‘.\ 1\ -itnnierini.i th,
ingredients in itv'['
-i1, h
ctIrr‘ powder r1 arr
lift a soup out nt the ordinar,
fla \ or class
The -Carrot
feature toda\ an he prepared
at home w it It 1111111411t1n.
amount (4 work 11-1114
electrii blender The bleti4fer
quick!). purt-es and blends all
the \ egetables 4e.1iti\
•sinooth consisten,
The "'cuth- is a
meat in it h the added
meat This. good 1 egetable -40p
can also be made in a ver\
short ime using 1 pressu
cr)okery„,
To make soup -eating 441 )F4
ternptIng. the 1-14mie 01" )fl(
Agriculture Canada, ()tta%\a-..
suggest you try t he to! lov\ irg
rel iptts in \our o\\ 11 kit( hen
Each of thest- homemade
veget„ible
w a rin 141
especially or .11
hot
.1nd a 1 1 \ 1
old w niter\
(lav
CARROT SOUP
2 cui).4 14 .1.)('d :.;i rt -4,:s 4, •
o11t!1 onlon 1- 1 taii,p;.irilit Add
And hollii!on Cover
%and -1rlin;er .1411.11 1egetahlk,
are tender 1,11.o144
I /rain \ ogetatilts, reser\ ing
bouili(oL
'114 (11 and hull Add
taro.. a 'old ook until trait
spatent
4 1, Hilimites. 1\lakes
,11,44111
SCOTCH BROTH
LI1H ,)r
1 ......
;010,4
'Al, ;•.0 10,4s1(•\
tip 44. 00i .),L1(00t.-•
arrots.
- , ).1.4nibo1 onion
(h. eit,r\
Ci11 tile,it pie. e-
hro\\ ot, I tat .Add
\k..11,1 and 1);1rle‘...
con ung l),01 and smuner
moat ['worn
hi, 11 .11141 Him'. off 4--0 es, tat
(41(1 blot} .140! ,kirn
oft tai R("(1[41ine.at to hroth
,i11(1 ..0getahlt•- Co'ver and
-Ammer 1111[11 ‘eget able- anre
tende:.4 bout. 0/ minutes).
Nlakes „iboof 2 ,
flank
• Cabbage rolls a
favorite supper dish
At is' not enough to know
how to plant cahhage
goes the traditional French
Canadian song. You mus•.
know how t4) serve 0.. Ant, ..'hat
better way to ,erVe it. than as
('1("( '[141141- Anti bl',0VVII Corn
-
1)1 1, 41 'i(t 1 'se to fill cab-. •
hage ,4•.1\ es..Sauce Heat 2 cups
tomato !,lice with 2 -tablespoons -
flu:0;4.r Pwir 40.er "abl)a,e
•
cabbage rolls This dish
originated in Ed rope, pa r • Selecting
titularly in Hungary and tht
Ukraine. Tender cabbage
leavesstuffed with a
savor; meat and rice mixture
and baked in a tobiato sauce.
Quite often it was necessary tO
omit the meat from the filling
for the sake of e«momy. The
Greeks and the Lebanese ser-
ved a similar dish made. with
grape leaves.
• Cabbage rolls have become a
favorite with Canadians in
recent vears: ,The home
ecorwmi,sts- Kgricu Li re
Canada suggest thc.z to prepare
this marvellous dish suc-
cessfully, you might follow the
method which they have
developed in their experimental
kitchen.
CABBAGE ROLLS
- Remove the coarse outer
leaves and ('ore from the cab•
bage, saving the c:oarse leaves.
• Pour enough boiling :water into
'the hollow to almosit cover the
cabbage.Cover and siMmer un-
„ til the leaves become loft and
• transparent (about 20 minutes).
If only the outeralleaves can be
removed, continue ,simmering
broc4o1i in 'boiling water. As
until' all the leaves can easily .
s:t r.to-g-e,r f1- ¥1(4-
be removed. Split the large
vegetables, cook with the lid off.
leaves in .half reMoving the':en
As with all vegetables cook mi
ter rib. Place one-quarter cup of.
filling on each cahhage leaf. ,As '
if making an enverope, fold„ the
rib side of. the leaf over the
filling, fold ends iri and roll up
to enclose thefilling. Place
some of the coarse leaves on
the bottom of the baking dish.
and then place a laver of cab-
bage rolls on these, sprin,kling-.
with salt and pepper. Repeat to
make two or three layers of
cabbage rolls. Pour the sauce
over and cover with the „
remaining coarse cabbage
leaves. Cover and bake at
:156°F until cahhage is tender
.4 1 1/2 to 2 hours). Serve with
crisp Macon or sour cream if
desired. 'Makes about 2 cab-
bage rolls or 8 servings. -
The filling recommended by
the' home economists is very
simple,.'et delicious and 'allows
you to use a variety of meat -
lamb, veal, Ivor or pork.
M1
and cooking
broccoli
The hr-' role is to pick a
1ooking:1)1.in) h of broccoli.
Make sure it has dark green
lea\ es and -stalks, as4%01 4s
tightly- Hosed and fresh -looking
buds Generally. the colour of
tht.1)tids may he a (lark. pur-
piA or sage green, dependir,m.
-On .ft -hi -1,- -
To,prepare broccoli. remove
loaves, cut off tough. parts of the
.talk, and plunge the vegetable
up and down in .oad waterfor a
few minutes ito remove any
.san(1):" It the stalks are thick,
split them lengthwise to the
buds. This re4uces the cooking
time for the stalks, solving the
problem of overcooked broccoli
buds. Let brol•coli straight•
up during cook:ing. Drop it, stalkfirst,
first, into rapidly boiling water.
By doing . so, the stalks cook
while the tender buds are only
-t4,-a[440(1 and not overcooked.
As with all. vegetables, cook
FILLING .-FOR
CABBAGE ROLLS •
1 cup finely choppeel onion
2 tablespoons fat
1 pound minced Iamb (beef,
veal or pork).
2 teaspoons salt.
4/4 teaspoon pepper
3 cups cooked rice -
Saute onion in fat until tran-
sparent.. Add '-meat and
til just 40 ride and serve pr4)441-
ptly. Properly 4•00ked broccoli
has an attractive. br.ight green
color and pleasant flavor.
Rhubarb adds
color to
winter meals
Winter rhubarb is grown in
"sunless'' hothouses under
stricpaue
t temertrand
humidity „controls to ensure a
product of highest quality.
Fresh winter rhuharh adds
sparkle and color as tangy
flavor to winter meals., It is
-available from. the firs,,f. of
January to the first. of May, say
fo�d specialists at the Ontario
'Food Council, Ministry of
Agriculture and Food..
When buying or storing
rhubarb, take special care to
prevent wilting and preserve
flavor. If possible, purchase
cellophane-offrapped, trimmed
rhubarb from- cooled. produce
counters. Soul(' you purchase
unwrapped and untrimmed
winter rhuharh, cut iliff-leaves,
wash the stalks in cold water,
and store in plastic hags in the
refrigerator crisper.
•
-4
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OREO
1” LB, PKG.
92c
JANE PARKEk
Hot Cross Buns
DIXIE BRAND, PIECES IL STEMS
Mushrooms
DUNCAN HINES, 13 VARIETIES
Cake Mixes
A&P POLY
TEA ,..
BAGS
(PKG OF 6 43c) "'AKER, CHEESE FLAVOUR, DOG FOOD '
pkg of 12 79Ken -L - Ration
72 -oz pkg st99
QUICK OZ OR INSTANT 44 -OZ
3 10tins $1.00 c' Quaker Oats
Pkg 64'
SPAGHETTI, PENNE RIGATI, RIGATONE,
Lancia Pastas
CEREAL
Shreddies NABISth
NABISCO
(ACTION PRICED)
19 -oz box 4951
ROTINI, STIVALETTI
Shredded Wheat
•
2 pkg 47?
24 -oz box 6 2 fit
15 -oz
b0.48?
TOMATO 31 -cr. CHICKEN NOODLE I -oz, BEEF NOODLE I ',or
ONION 1.oz, GREEN PEA 478 -oz
Liptons Cup A Soup pkg 4151
MIX & MATCH, Green Giant, Green Sweet Peas, Cream Style Corn
.ITCHEN SLICED. GREEN BEANS
Vegetables 5 lo.floz 1ms $1.00
POST CtREAL
Sugar Crisp
SPAGHETTI OR READY CUT MACARONI
Catelii Pastas
(ACTION PRICED)
13 -oz pkg 565/,
(ACTION PRICED)
2 -lb pkg 435/ .
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8 O'CLOCK
COFFEE
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FEBRUARY 141k,
1973
WHERE ECONOMY ORIGINATES
King size— 5-lirbox
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4
30 OZ.
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PLUS DEPOSIT
9c
•
GAINSBOROUGH, FROZEN
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•
Prepriced $1.79
A SUPERB BLEND OF (00%
BRAZILIAN COFFEE
8 O'CLOCK
Instant Coffee
4O -oz dm%
- °
0
16 -oz
loaves
pkgs_
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PORK LOIN QUARTERS CUT INTO
•
2 LOAVES TO A PKG)
FRESH, SHANK OR BUTT PORTION ROAST
9 to 11 Chops in pkg. No centre slices removed
SUPER-R'GHT RED BRAND GRADE "A" BEEF
(NATURALLY AGED '-- GOVERNMENT INSPECTED)
McOUAIDE BRAND, 3 VARIETIES, STEAK, TOURTIERE. CHICKEN
lb 98? Meat Pies pkg of two 4 -oz pies 38111
Beef Brisket BONE IN lb 48r/
SHOPSY BRAND,
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SHOPSY BRAND — FAMOUS FOR QUALITY — COLE SLAW OR
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Beef & Pork Sausages
SCHNEIDERS BRAND, SMOKED, COOKED, BONELESS
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Hams 2/2 TO 31/2 -LBS
SX BRAND, FAMILY PACK,
Cold Cuts SLICED 16 oz vac pac
FROZEN (10-18 BOX)
Chicken Legs Ib 58ii
HIGHYNER BRAND, FROZEN. BOSTON
16 oz pkg 49fi
Bluefish Fillets
LORO, CAESAR'S CHOICE
Dinner Hams AVERAGE Ib $11•38 Pizza Pie
Wieners. 2 -Ib vac pac $1.07
26-qz pkg 98?
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Listerine MOUTHWASH 24 ft oz btl $1,39
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Big Daddy Cookies 14 -oz Pkg47?
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Bran Muffins
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Coffee Cake 14.0k ci,e 39ji
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