The Goderich Signal-Star, 1973-03-01, Page 7(.1014)E1t1cjf b1(,NAI.rSTAR, THURSDAY, MARCH 1. 1973—PM* 1
E COMMUNAL CAULDRON (The Meal N' One Dish)
ery nation has a stew of its own. Often they started out as'
ale for peasants, but soon the nobility learned of their good
to — they were fit for kings.
An ancient stew of the Magyars of Hungary consisted of what -
r fresh meat, vegetables and seasonings the nomads gathered
man dropped daily ede1. The communal his contribution into the rpot on hison was t
out and
h return to
p at night.
The small ground . beef balls have an intriguing flavour, your-
ily and friends will ask for more.
Although it is a conventional stew, it has a true beef flavour
hanced by wine and seasonings. A good way to stretch a dish
ch as this is to serve it over rice or add another vegetable.
ound beet certainly helps stretch your food dollars and ishandy
have in the freezer -for busy days or unexpected guests.
UICK GROUND
EF STEW
Serves 6-8
stew that isn't a stew, a hearty
d easy to make dish — Quick
round Beef Stew
pounds ground beef
onions. finely chopped.
teaspoon salt
1 teaspoon pepper
mustard
tablespoon dry
teaspoon thyme
cup red wine -
flour
beef fat
1 - 10 ounce package frozen
carrots or other vegetable,
partially cooked
1 can sliced mushrooms
ethod
Combine first 6 ingredients
with '-a cup wine; make into
balls 1 -inch in diameter.
Dust lightly with flour, .brown
in hot fat.
Add vegetables and remaining
wine. heat through.
Serve with parslied potatoes
or rice or, even easier, use
heated canned potatoes.
• Soak in dressing 1 hour be-
fore cooking.
• Broil or grill quickly, turn
'often.
• Serve with Rice Pilaf and
French Fried Onion Rings.
POTATO BEEF KABOBS -
Cut a lengthwise wedge (1/4)
from cacti baking potato -- bake
in 400"F. oven 50 minutes.
Meanwhile marinate beef cubes
in:
1/4 cup each soy sauce, honey,
sherry, lemon juice plus 2
teaspoons fresh ginger and
1 crushed garlic clove
Place pieces of meat, tomato,
green pepper and onion on
skewer,
Place. inside partially, cooked
potato;
Bake 20 minutes longer basting
with marinade.
f you like meat broiled on a
kewer, try this version with
.round beef. "h
1`pound ground beef
jJ1 cup chopped nuts'
(not peanuts)
1 onion. finely chopped
1/2 cup chopped parsley
1 egg •
1 teaspoon each, salt, pepper,
oregano
French dressing
• Mix all ingredients together
except dressing.
• Mold onto 4 or 6 skewers in
cakes 6-7 inches long and
about 11 inches in diameter.
2 pounds stewing beef cut in
2" cubes
oil
1 cup chopped onion
1 clove garlic, .crushed
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon marjoram
teaspoon caraway seed
vegetable stock, tomato
juice', water or combine% ;
2 cups sauerkraut, drained '4•:-#0•--
1
} -ty-1 cup sour cream
• Brown beef cubds in hot fat.
• Add onion and garlic, cook
until juice is absorbed; add
next 4 ingredients.
• Add enough liquid to cover'
meat; cover, simmer 11/2 hours
or until meat is tender, add
extra liquid if needed.
+ Heat the sauerkraut and sour
cream together, add to meat
mixture just before serving.
Fresh. Cooked Celery
The Forgotten - Vegetable -LL
CANNED POP 1Oc CASE
OF 24
COLOURING BOOKS PREPRICED
'SAUERKRAUT LIBBY, PREPRICED
SPAGHETTI . CATELLI
ORANGE .CRYSTALS PERFECT
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MILK SHAKES SOrd ors, Cbocolate'/a-pint carton '14jO?
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each.10¢
10 -f1 -oz tin 10¢
8 -oz pkg 10¢
3'/2 -oz pkg 1 0¢
pkg of 1 10¢
4.8 -oz pkg 10¢
4 -oz carton 10?
JOLLY PUDDINGS
GREEN
(1EYar eft a"1 5. -fl -oz tin 10?
`'OMATO SAUCE
GATTUSO 8 -fl -oz tin 10¢
CHICKEN CRISP Monarch, B.B.O., Roast, 3_0z pkg 10¢
Coating Mix (Prepriced 19c)
HABITANT SOUP
TOMATO JUICE
CAT FOOD
ICE CREAM M
EVAPORATED• MILK AB,P
HEINZ TOMATO SAUCE
COOKING SAUCES
4 S
SPAGHETTITOMATOAUCF
JERGENS SOAP
PEA OR
VEG,"TABL.E
ALL PRtES SHOWN IN THIS AD GUARANTEED EFFECTIVE THROUGH
SATURDAY, MARCH, 3rd, 1973.
8 -fl -oz tin 1`0¢
6 -oz tint 0¢
15 -oz tin 1O¢ ..
2 1 pint carton 3 7¢
BRAND 6 -oz tin 10?
71/2 -11 -oz tint O¢
13 -1I -oz tin 10¢
5 -f1 -oz tip 10¢
bath size bar 1 O
A P POLICY
ALWAY' 0O WHAT IS HONEST AND FAIR FOR EVERY CUSTOMER.
RAINCHECK
IF AN ,ADVERTISED
FOR SPECIAL IS EVER SOLD OUT,
MANAGEREM THE A RAINCHECK. IT ENTITLES YOU ASK THE
SAME SPECIAL PRICE UTO THE SAME
OR IF YOU WISH WELL GIVE YOU AT COMPARABLE
THE SAME SPECIAL PRICE, MPARABLE ITEM EAT
GUARRNTEE
A&P OFFERS AN UNCONDtTION
A& MATTER WHAT It NIS AL .,MONEY -BACK GUARANTEE.NO"
SEAS Ii, NO MATTER WHO MAKES IT,
ABP GUARANTEES IT. IF A&P
BISTO —2.OZ PKG
CAT FOOD, 5 VARIETIES —B.OZ TIN
_Puss 'N Boots
— BUDGET, DOG OR CAT —14 -OZ TIN
Pet Food
4
RED BRAND GRADE "A" BEEF
Short Rib
ROAST
Ib
88,1
NOW AVAILABLE AT A&P WEO THE NEW
lard to
ftware
ecause.._
SII our
lovely
VOLUME 1 -- 490
VOLUMES 2 - 25 PLUS INDEX AND BIBLIOGRAPHY
ONLY S1.99 EACH
PORK CHOPS
GROUND PORK
PORK. CHOPS
SPARE RIBS fi
PORK CHOPS SH
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SIDE BACON END SLICES
COOKED HAMS OR TSTEAKS
BUTT HALF Ib 88d SHANK QUARTERS Ib 98k
PRI
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SAUSAGES"RBEEF 8 PORKACX,
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WIENERS ALL BEEF
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FISH FILLETS
Ib $1.28
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16-oz9 k 78¢
ES P
1 -Ib vac pac 74¢•
24 -oz carton 62¢
8 -oz twin pack 38,11
14 -oz pkg 835/
14 -oz pkg 73¢
RUPERT.
FROZEN
Highlinery Frozen
Boston Blue, In Batter
---Celery rs 5 -Vegetable as common in the home as onions and
potatoes. And yet, it is often neglected as .a cooked vegetable.
Most of us keen it on hand .to chop into tuna or potato salad,
or perhaps`the poultry dressing. But when was the last time
you served your family cooked celery?
Braised Fresh Celery Medley combines fresh celery with
other vegetables in a delicate cream sauce. Buttery crumbs
and shredded Cheddar cheese add extra flavor and texture.
This handsome dish is a perfect -vegetable accompaniment. to
Your next roast leg of lamb or standing rib of beef.
*Braised Fresh Celery Medley
4 tablespoons butter or1 cup fresh green beans,
margarine, divided
1 cup beef bouillonchalved
soft bread crumbs
3 cups julienne strips celery 1/2 cup shredded Cheddar
I cup julienne strips carrot cheese
Melt 2 tables oons hut.ter.•or margarine in a saucepan. Add
beef bouillon and bring toll boil. Adcj celery and carrot"strips.
Cover and cook 5 minutes, Add green beans. Cotter and cook 5
minutes longer. Drain, reservingliquid for sauce. Place vege-
tables In a 1 -quart casserole. AdCream Sauce*. Mix rematn-
ing 2 tablespoons butter with bread crumbs and sprinkle over
10P. Bake in 350°F oven for 15 minutes. Sprinkle. with cheese
and hake another 5 to 10 minutes.
'Makes: 6 servings.
2 tables oo *Cream Sauce
P ns butter or ' Vegetable liquid plus milk
A Margarine
4 tablespoo a flourto make 1 cup
1/2 teaspoon salt
1/16 tedspoon pepper
Melt butter in saucepan Blend in flour. Stir in vegetable
Seascdin ndh if nook, stirring constantly, until thickened.
pepper.
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