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HomeMy WebLinkAboutThe Goderich Signal-Star, 1973-04-19, Page 14- 4' PAGE 2A--GODERICH SIGNAL -STAR, THURSDAY APRIL 19, 1973 Your Easter ham can be delicious Glazed In the oven and garnished with peach halves, this pork loin roast brings elegance to your Easter dinner. The distinctive flavor of the meat will appeal to all your guests. Happy Easter! from the home economists, Agriculture Canada, Ottawa. Tender, juicy pork brings variety to both family and gourmet meals, because of the many cuts available and the in- finite ways of serving them. The cut to. buy depends largely on the occsion and the budget. For elegance at Easter .or for variety all year round, pork is a favorite. Popular cuts of pork are the loin, the leg and the shoulder. The loin, choice cut of the prk carcass, cis probably most faThiliar to homemakers. It is sold as -roasts or chops. Most loin roasts, bone -in, are from the leg or rib end. The centre cut of the loin is usually sold as chops. Ham usually refers to a leg of pork that has been cured and smoked, 'The leg may be left whole or divided into shank and butt. The butt portion (up -Q per, thicker part of the ham) contains a higher proportion Of leatn meat to bone and may cost slig htly more per pound than the shank half. Processing techtliques increase the cost of hani. Bone -in, partially skin- ned, uncooked hams Cost less than boneless, skinned, fully cooked ones. Cuts frons the shoulder are. less expensive than the loin and leg cuts. Good buys include park shoulder roasts such as the picnic shoulder (lower. part), the Boston butt (upper part) and blade chops. As suggestions for Easter dinner, the home economists, Agriculture Canada, Ottawa present two festive recipes: a "Pork Loin Roast with Peach Glaze" and a "Fruit -Stuffed Glazed Ham". The fruit gar- nishes cogiplement the rich flavor of pork and add a distin- ctive touch of elegance to the meal, PORK LOIN WITH PEACH GLAZE 3 to 4 pound pc' rk—loirt-.rodet 1 14 -ounce can peach halves 1/2 cup syrup from peaches 2 tablespoons vinegar 1'2 cup sugar 1 2 teaspoon dry mustard 1 teaspoon paprika 2 teaspoons cornst''i'r'ch Score fat on roast. Roast un- covered on rack in shallow pan 35 to 40 minutes per pound at 325°F (185°F on meat ther- mometer). To make glaze drain peaches,- reserving syrup. Com- bine syrup with remaining ingredients and stir and cook until thick and clear. Glaze roast and return to oven for 10 minutes, basting occasionally. Garnish with peach halves. 6 to servings. FRUIT -STUFFED G LAZED HAN 2 tablespoons chopped onion 114 cup chopped celery 2 tablespoons butter 2 cups soft bread crumbs 1/4 cup raisins 1/2 cup unpeeled chopped apple 1/4 teaspoon salt 118 teaspoon pepper 1/4 teaspoon ginger 1 egg, beaten' 3 pounds boneless fully cooked ham 1/4 cup brown sugar 2 teaspoons cornstarch 1/4 cup apple cider To make stuffing saute onion and celery in butter until onion is transparent. Combine next 6 ingredients. Add celery, onion and beaten egg. Mix well. Cut ham in half lengthwise and remove skin. Stuff, tie and skewer. Bake 1172 to 13/4 hours at 325°F (140°F on a meat thermometer). To make glaze, combine brown sugar and corn-. starch. Add slowly to cider. Stir and cook until thick and clear. Glaze ham and return to oven for_11 inures. 6 .servings., Hot cross buns just a part of Easter day Just as we have a birthday cake to celebrate a birthday. and Christmas cake during the' festive season, so we have the Eastertime hot cross buns. Originally these were baked for Good Friday, but more recently they are available throughoptm. the Lenten season. Hot cross buns, spicy yeast Mils, filled with raisins or currants and sometimes peel are marked with a sugar cross. ..The legends surrounding the origin of these delicious buns are many and varied. One reliable source tells us that the cross -shaped topping extends far back into pre -Christian times. The cross has long been thought to have represented both sun and fire, with the sun symbol being a circle that› -was bisected by two lines at• right angles into four quarters which represented the four seasons. Both the Greeks and the Romans had festive cakes that bore stith a symbol. ,Whether they are purchased or homemade, hot cross buns have become a traditional Len- ten favorite. ," They can be en- joyed in many ways. Warmed or toasted and served with but- ter and jam they are excellent for breakfast or snacks. They may .be quickly • transformed into delicious open -face sand- wiches by splitting and spreading them with honey mixed with peanut butter or cream cheese combined with honey and chopped nuts. Diced hot cross buns may also be sub- stituted for the bread in bread pudding. For those who wish to make their own hot cross buns, the home economists, Agriculture Canada; haver tested and developed a recipe which is sure to please. HOT CROSS BUNS 1 teaspoon sugar 1/4 cup lukewarm water •1 package dry yeast 1 cup hot water 1/4 cup shortening 1/1 cup sugar 11/2 teaspoons salt 2 beaten eggs 4112 to 5 cups sifted all purpose: flour 2 teaspoons cinnamon 1/4 teaspoon ground cloves 1/2 cup currants 1/4 cup mixed candied peel 1i2 cup sifted icing sugar 11/2 teaspoons water Disspjve sugar in water and sprinkle yeast over top. Let stand 10 minutes. Combine next four ingredients, cool to lukewarm and add eggs. Stir in yeast mixture. Combine 2 cups flour with cinnamon and cloves and beat in flour until smooth. Work in furrants and peel. Add enough remaining flour to make soft dough. 'Turn onto board and knead 10 minutes. Shape Into a ball and place in greased bowl. Brush with melted fat. Cover and let rise in warm place until double in bulk (about 11/2 hours). Punch' down, shape into buns and place on greased pans. Brush with melted fat, cover and let rise until double in bulk (about 1 hour). Bake' 30 minutes at 375°F. To make glaze, beat icing sugar and water. together until smooth. If desired mark Crosses on buns with glaze. Makes 11/2 dozen buns. Edna. -low P*i,,.i 1 AkolufrIq No Coinpwiwiu In, QualaQ FLESH TURKEY CUTS Whole Legs Turkey 'Wings THAT'S RIGHT. DOUBLE YOUR MONFY BACK IF YOU RE NOT COMPLETELY SATISFIED WfTH ANY MEAT PURCH.AsED AT A)i,P WFO (PRICE LABEL OR REGISTER TAPE NECESSARY, OF COUPrF SUPER -RIGHT RED BRAND GRADE "A" BEEF STEAKS AND ROASTS SHORT RIB ROAST SHOULDER ROAST POTNROAST Ib BRISKET PLATE BONED ROILED` EXCELLENT FOR BRAISING BLADE STEAKS lb $1.08 WE HAVE A FINE SELECTION OF BUTTERBALL TURKEYS, FRESH TURKEYS, DUCKS & CORNISH HENS AT POPULAR PRICES FOR YOUR EASTER WEE;<END MEAL. lb 98¢ READY TO SERVE SMOKED COOKED HAMS Shank Portion Butt Portion SCHNEIDERS BRAND, FROZEN Beef SteakettesQ6-o1 pkg 98¢ Super -Right Quality, Smoked, Cooked, Picnic Style Pork Shoulders Ib 78¢ TOWN CLUB, SWEET PICKLED, VACUUM PACKED Cottage Rolls Ib 98¢ SMOKED, SEMI•BONELESS, VACUUM PACKED, Half Hams 5Iice Centore J Ib $1.18 TOWN CLUB Wieners 1-I1-.) vac pec 69¢ SUPER -RIGHT BRAND, SLICED 1 -Ib vac pec 98¢, Side Bacon CENTRE CUTS OR STEAKS IL 99,i WHOLEHAMS 14 TO 16 -LB AVERAGE b69� FIRST 4 RIBS ONLY Cross Rib Steaks ib $1.28 ;MOULDER & BUTT Pork Chops 88¢ BURNS BRAND, STORE PACK, BEEF & PORK Sausages Ib 78¢ SX BRAND, FAMILY PACK, SLICED Cooked Meats 16 -oz pkg 98? MAPLE LEAF BRAND (IDEAL FOR DRESSING) Sausage Meat 1 -Ib roll 69? .BY THE PIECE (END CUTS LB 68c: Side Bacon CENTRE CUTS Ib 78¢ SILVFRBRIGHT, FROZEN Salmon Chunks Ib $1.28 HOLIDAY FIXIN'S! ALUMINUM FOIL (12 inch by 25 foot roll 35C) A &P Wonderfoil 18" x 25' roll 69¢ OCEAN SPRAY, WHOLE OR JELLY Cranberries 14 -fl -oz cin 31¢ JANE PARKER,: (A Specially Prepared Loaf) Stuffing Bread 24 oz loaf 32¢ JANE PARKER Stuffing Mix JANE PARKER Bread Crumbs All PURPOSE Paxo Stuffing 8 pkg 39¢ 10 0 lin 31 ¢ 8 -oz pkg 39¢ Action Priced! SWEET MIXED OR BABY DILLS BICK'S PICKLES 32 fl oz ,or 59¢ SAVE 10¢ LARGE SIZE CAKE SEE OUR DISPLA OF EASTER FLOWERS JANE PARKER, 'WHITE, SLICED (BUY 3 LOAVES — SAVE 17c) Sandwich Bread 3 24 -oz loaves 79¢ JANE PARKER (It's the Beauty with the Crumbs on Top!) (Save 10c) Dutch Apple Pie' full 8 -inch, 24 -oz pie 59¢ JANE PARKER , (SAVE" -10c) Rhubarb -Apple Pie fu!I 8 -inch 24 -oz pie 59¢ JANE PARKER Cinnamon Rolls JANE PARKER (COFFEE CAKES) Danish Raspberry JANE PARKER Jelly Donuts 'SAVE 6c) pkg of E 53? JANE PARKER (ACTION PRICED) Bread 'BROWN 'N SERVE' pkg of 2.8 oz loaves 39i' JANE PARKER, "BROWN 'N SERVE" ROLES PLAIN OR WHEAT Twin Rolls pkg of 12 PLAIN, POPPY SEED, SESAME SEED French .Rolls pkg of 10 Shop A&P W EO For Discount ' Prices 'Plus Weekly;, "Action Priced" Specials ! ABP BRAND, FANCY QUALI t 1 ,Tomato Juice 3 48 -i! -oz +ins $1.00 SNCICAP, CANADA CHOICE, FROZEN French Fries 3 2 -Ib pegs $1.00 ALL FLAVOURS, YUKON CLUB Beverages cr,'.e 141C fl -oz line $2.29 POWDER DETERGENT (ACTION PRICED/ Sunlight °. ng size, 3-1D box $1.78 ;ANF r'ARFEQ n• Tr,,,•tr'1 PKC. HOT CROSS BUNS OF 6 43c 79¢ r 4 Action Priced! INSTANT Nescafe Coffee E b. SMITH .CHERRY Pie Filler 10 01 jar $1.78 19-1I or tin 49¢ TUCK BRAND Garbage Bags 3 pkgs of 10 $1.00 LEAVER, PIECES & STEM; Mushrooms 3 10 fi o; tins $1.00 SPECIAL FGR EASTER JANE PARKER OFCORATIVE EASTER 99ci LAYER CAKE SOCA-COLA 00 ( plus deposit) 2641 -oz returnable btls a 4 • • t` 1 GREEN GIANT Niblets Corn 12 -fl -oz tin 25? ASSORTED COLOURS, NAPKIa4S Kleenex pkg of 40 — 3 -ply napkins 48¢ VOGUE, WHITE, PINK, YELLOW (ACTION PRICED) Toilet Tissue pkg of 6 rolls 69¢ Spaghetti NAPOLI, READY AUT MACARONI OR 2.1b Ib pkg 29¢ M,rt & M.,t. h, Ch, . 0,114 y ;ACYL©N PRICFU, Sty,r• C(,,n r, W.,. Pr•.... AYLMER4 VEGETABLES S1•00 Action priced ! FACIAL TISSUE, WHITE, PINK, YELLOW ' KLEENEX BOX OF 180 SHEETS 1 II RI IsSo EASTER WEEK STORE HOURS OPEN WED - 9 A.M. - 9 P.M. THURS. - 9 A.M. - 9 P.M. FRI. - 9 A.M. - 6 P.M. SAT. - 8:30 A.M. - 6 P.M. CANADA No. 1 GRADE, CAL'FORNIA, TENDER GREEN SPEARS ASPARAGUS BUNCH4 Ca•,da N. 1 Grade, California, Fresh Large Bum"' CARROTS iF0! 49¢ (HECK OUR LOW PRICES ON EASTER FLOWERS • M 4 ,t r uary 3! acceP 'ngerie Brui Night hKb me t° of obji , e to ing; and ey on d the comr c' lace pensive o mai rticipa enry, 'est of ented • ry mut 'it .o stat) ively 1 as dl many the c value aructii future ybyt .ss, th „she t help aper( was ey we es th les w• Iv con -up . Apri t at inac class Or tw impol nv p1 ay sl 1 the ms sti nd :e 12 • Step. on body nigl •les a • and ttern he c Kwil o LISl BUtl .0 ne • Kw incl •rn H *if yc other „•rso asily er, i le ib r be( first kno anti mili ur