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Home My WebLink AboutThe Goderich Signal-Star, 1973-07-12, Page 16PAD* 2A-- oDFR1CH SIGNAL -STAR, THURSDAY, JULY 12, 1273 • ality With A. German Accent The Romans were perhaps the first tourists to the river valley of the Rhine and sur- rounding hills, but visitors today still flock to see the ruined 13th century nestles. and the University of Heidel- berg, Germany's oldest (1386) university. Sure to have just as long a life as these landmarks are German food `specialties. Neighbors .drop in to eat and chat With each other at inns and restaurants in the Rhine- , land. For 'the same sociable atmosphere at . your house, serve.foods the Germans en- joy in their fruitful land. The Germans are practi- cally a self-sufficient people as far as meat production goes. For a favorite meat dish, •Wieher•aihttitzel, they pound " their veal cutlets thin and make a lemon -flavored sauce. This recipe, contributed to the Holiday Inn International Cook Book by the Waldorf - Heidelberg Holiday Inn, is an :easy way to dress up. a plain cutlet. Men will take readily to potatoes flavored with bacon and green onions. German Potato Salad, a 'recipe from the Hannover Holiday Inn near the Volkswagon plant in northern Germany, should be served warm so the bacon grease will flavor the mixture throughout. Wiener Schnitzel 4 veal cutlets (6 oz. each) Flour 1 teaspoon salt lib teaspotln pepper 1 egg, beaten 1/2 cupmilk 2 tablespoons grated Parmesan cheese 1 teaspoon minced parsley 1,4 teaspoon grated nutmeg 2 tablespoons butter or margarine 1 tablespoon oil Low Lver4(1.aq DISCOUNT P Hospitality with a German and tra eters who stop at Ger 1 cup hot water 1 tablespoon lemon juice Lemon slices Wipe cutlets with a damp cloth; pound very thin. Com- bine 2 tablespoons flour, salt and pepper. Dredge cutlets in flour mixture: Blend egg, milk, 2 tablespoons flour, Par- mesan cheese, parsley and nutmeg. Coat cutlets with this mixture. .. Heat butter- ,and oil in a large • skillet. Brown cutlets about 3 minutes on each side. Remove to hot serving plat- ter and keep `warm. Stir hot water and lemon juice into pan. Blend 2 tablespoons wa- ter into 1 tablespoon flour un- til 'smooth. Gradually blend into liquid in skillet. Cook, stirring until thickened and smooth. Serve over cutlets; tarnish with lemon slices. Makes 4 servings. Accent is the delight of natives any's friendly eateries. German potato Salad 11/2 pounds small new pota, 3-4 slices bacon Salt and pepper 2 tablespoons sugar 3 green onions including tops, chopped 1 tablespoon minced parsley 2 tablespoons apple cider vinegar Scrub potatoes and cook in boiling salted water until ten- der,, about 15 to 20 minutes. Drain and cool thoroughly. Meanwhile, cut up bacon and fry until ,crisp. Peel potatoes and slice very thin. Season each layer with salt and pep- per to taste. Add sugar, on- ions, bacon, bacon grease and parsley. Sprinkle vinegar over all and toss gently. Keep, cov- ered, in a warm place several hours to develop flavor. Serve warm. Serves 4 to 6. EDAM -APPLE PIE you like cheese with your apple pie, you'll really IF enjoy this. Plump, juicy your are baked in a ch ese- flavoured crust so the flavour is built right in. The mild, nutty flavour of Hqlland imported Edam i5'i ideal with cooked or fresh fruit'. If you haven't time to e, prepare dessert, try serving an imported Baby Edam at room -temperature-withraµplatter of fresh fruit such .as &rapes, apples, pears or plums. Dough: , Va cup boiling water 3/4 cup shortening 1 tablespoon milk Edam -Apple Pie is made with a crust, flavoured with imported Holland Edam cheese. Nutty, mild cheese flavour is baked right into the pie. - ' JANE PARKER, ORANGE OR CHOCOLATE A CHIFFON Mix •r Match! (Action Priced) J.n. Perk.,, Sliced RAISIN (Ivy 3 pkgs—Sw. 17c) - Jan. Parks, Shan Muiills pkgs of 6 Jan. Pari«, Plain, Seaga*, Cioniala.n, Cake Doeu pkgs of 12 Jana Parks, Slim, Italian Breed 74 -oz loaves Jana Parker, Sliced, 014 Fashion Bread` 24 -oz loaves. FOR BREAD (SAVE 14c) 13 -oz cake39/1 (Buy ?;>.loay.s -- Sava 22c) loaves JANE PARKER, APPLE RAISIN (ACTION PRICED) Jan. Parker, Jelly Topped (Buy 2 pkgs—Say..>17c) Sweet Rolls 2 pkgs.of 8 sche GREAT ON A GRILL ! WHERE ECONOMY ORIGINATES All PRICES -SHOWN IN THIS AO GUARANTEED„ EFFECTIVE THROUGH SATURDAY, JULY 14111, 1173. ""SMOKED HAM S COOKED SHANK PORTION 1 teaspoon salt 2 cups all-purpose flour, - sifted 11/2 cups shred tied imported Holland Edam Filling: 1 can (19.oz.) apple pie filling OR 6 apples, peeled and sliced. 3/4 cup -granulated sugar 3/4 teaspoon cinnamon VI teaspoon nutmeg • 2 tablespoons flour 1/4 teaspoon salt 2 tablespoons butter or margarine Preheat oven to 425°. Add boiling water to shorten- ing. Blend with fork to make a tiw smooth, thick paste. Mix milk and salt. Add flour 'and shredded Edam; mix well with fingertips•until the dough holds together. - Roll out half and line a 9 -inch pie plate.- Roll out top crust. Place half apple slices in pastry shell. Mix dry ingredients; sprinkle half over apple slices. Place remaining apples on top, heaping them in the centre. Sprinkle remaining sugar mix- ture over top. Dot with butter. Cover-with,top-crust,-Seal- and - flute the edge; slash top. Bake in preheated 425° 'oven for 15 minutes. Reduce heat to 325° and bake 30minutes longer. Makes one 9 -inch pie -- 6-8 servings. Salad greens need care Crisp and cool salad greens prepared and stored properly are the most -important ingredient in successful salad 'making. Food Advisory Ser- vices, Agriculture Canada ad- vises that while all salad greens should be refrigerated in tightly closed plastic;, bags , or containers, they may be grouped according to the care they require and their optimum storage time. • Iceberg and Boston lettuce,. romaine, watercress and mint should be trimmed, washed, thoroughly drained • im- mediately and' rimy be refrigerated up to a week. Par- sley preparedin the same way will keep three to four weeks in a ,plastic bag or glass jar with ci re an Y tie In 8 re. 5(HNEIDER> ',ICU) 7 VARIETIES <,,( !). �,i< Cooked Meats � A< -f, 449' Mi.., L Chicken luncheon, DUtth Loaf, Macaron, L cheese, Pukle L Pimento, Wead(heete L Pork loaf FROZEN Great On A Grill! SX RRAND 2 I VAC PAC $1.35 Wieners ,,k 68' SHOPSY BRAND, COLE Potato Salad BLUEWATER, FROZEN, COD SWIFT PREMIUM BRAND, SLICE AND FRY, PORK Sasage Meat lib ROLL 59ie Salisbury Stack and Gravy, Sliced Veal Parmesan and Tomato Sauce 5 -Ib box s4.49 5 -lb box s3:89 �8•ozpkg $9¢ 2 -Ib pkg $1.98 2 -Ib pkg $1.69 Turkey and Gravy, ei m du e4 Mi. Y1 Actiofl riced! (ACTION PRICED) Crush beverages Orange Grape N (w, Ron. 8..r American Dry Ging.rale" Sugar Fr.• American Dry Gingaral•, ROYAL CROWN COLA HEINZ" " (ACTION PRICED) paper towels in the bottom to 'absorb The 'best salads are made with a variety of salad green combinations: iceberg lettuce and spinach; leaf lettuce and escarole; romaine and curly en- dhPe; iceberg lettuce and Water- cre4a;,,legf lettuce, spinach and curly endive; Boston lettuce, French endive and watercress. CASE OF 24 1O -FL -OZ ZIP TOP TINS SIS OPEN SUNDAY 10 A.M. to 6 P.M. ERIC KROHMER GENE,AL CONTRACTOR. kaicitl! Available tm 6obricli or Mayfield FOR. INFORMATION CALL 565-2843 'ORDEN'S Fudgitiksides or Pops Colgate Toothpaste DRY, OILY,REGULAR Brite Side Shampoo ANTI-PERSPIRANT Hoer After, Hour PALMO�IVE, - REGULAR, LIME; dos pkg of 6 3:9A1 50-m1 tube 49¢ 6'/2 -oz plastic btl 79AI 3-0Z "FREE'' 6 -oz aerosol tin $1.19 MENTHOL -MINT Actionpriced! MEADOW GLEN, PISCES AND' STEMS (ACTION PRICED). __MMushroorns 10 -Fn Z si•00 Initatit Coffee: 11 1 4 ,. c APP1E-04A040E AP* MNEAPHE-GRAPEFRWT •• Del Drinks48=. hafl•ox s3/si. 0N ctUa (Mus do . DEPOSrT). ScottowelS 2 lc !I BIG ROLL