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Home My WebLink AboutThe Goderich Signal-Star, 1973-07-19, Page 13e,"1873 E x6,a, lm Pr! A biWufr1 No Comjmiu Hon's a smart salad novo from Food Advisory Services, Agrlcufure Canada. A variety of "Crisp salad preens tossed with celery, onions, mushrooms and tomatoes provide the, perfect °salad mate' for any summer meal. All about salads Crisp, cool, clean, colorful - these arefour checks,you should make this summer before tossing salads. If you follow the rules you'll score every time. Keep it Crisp - Start with chilled, crackly -crisp greens. Play it Cool - Tossed salad ingredients may be prepared and refrigerated up to 6 hours ahead , of serving time. Store prepared greens, onions, celery and radishes together, in a plastic bag or covered con- tainer, but refrigerate „cut-up cucumbers and tomateoes separately in a covered con- tainer. Be sure it's !Clean__ inspect leafy greens to make sure they are absolutely clean. Strive for Color Choose, salad greens with -particular at- tention to variety and color. Try combinations of some dark and some light, some tangy, and some only slightly bitter. Tomatoes, mushrooms, cucum- bers, strips of meat or cheese will provide variety in color, texture--and--Raven. -Let your 'imagination be nr411 de. Here are some -snore `"smart r' salad moves". from Food. Ad- visory Services, Agriculture Canada. --- Tear, rather than cut greens into .bite -sized pieces. Make sure your bowl is large enough to hold the greens during tossing. If you wish;' rub the bowl with garlic for a subtle flavor, then omit it from the dressing. Add the dressing just before serving and toss lightly Dressings but thoroughly so that each piece is coated. Serve these two terrific tossed salads to your family and friends this summer.,, They're the perfect accom- paniment to any meal. TOSSED SUMMER SALAD 6 cups torn or shredded salad greens 1/2 cup diced or sliced celery 2 tablespoons chopped onion or sliced green onion 1J2 cup sliced fresh mushrooms 1 green pepper, cut in.rings 1/2 cup, tomato wedges 1/2 teaspoon salt U$ teaspoon pepper 1/3 cup French , or similar dressing Combine salad greens with other vegetables (except tomatoes( and toss lightly. Chill: Just 'before serving, add tomatoes; salt, pepper, and _. dressing. Toss to coat pieces. 6 servings LETTUCE SALAD 1_,head _..iceberg lettuce._. I/2 -cup whipping cream 1 teaspoon. sugar . 1/2 teaspoon' salt Dash pepper 1 tablespoon lemon juice 2 tablespoons finely chopped green onions Wash and drain lettuce thoroughly. Tear into small pieces. Whip cream until stiff. Stir in remaining ingredients. Just before serving, add to let- tuce and toss gently. 6 servings. There are three -basic types of salad dressings: mayonnaise, cooked salad dressing and oil and vinegar dressing. Mayon- naise, contains 65 percent oil, while the cooked and oil and vinegar dressings contain about 35 percent oil. A good mayon- naise is thick and smooth and, besidesoily contains -vinegar Or - lemon juice, salt, sugar and seasonings. You may add curry powder, blue or Swiss cheese, cucumbers or chopped pickle to transform . it into an infinite- variety nfinitevariety of flavorful dressings. BLENDER MAYONNAISE 2 `teaspoons sugar 1 teaspoon salt ` 2 teaspoons dry mustard 1/8 teaspoon paprika 2 egg yolks 1/4 cup vinegar 2 cups oil Combine -all ingredients ex- cept oil in blender. Add oil slowly while blender is running and continue blending until smooth .and thick. Store in refrigerator at 40°F. Makes about _2 U2 cups QUICK RUSSIAN DRESSING 3/4 : cup salad dressing or mayonnaise 3 tablespoons chili sauce 1 teaspoon lemon juice 2 drops hot pepper sauce 'Combine ' ingredients thoroughly. Chill. Makes about 1 cup. The cherry season is a short one -only three, weeks -from "about ' July 9. to 21 for sweet cherries and July 15 to August 1 for 'G sour cherries. ' Food specialists at' the°Ontario Food Council, Ministry ' of Agriculture and Food, say you can freeze Sherries with or without sugar, and suggest you clip these easy directions for referral when the time comes. SWEET CHERRIES FROZEN Fresh Ontario sweet cherries can be frozen "as is" without the addition of sugar. For best results, freeze the, whole, fully ripe fruit. Select black varieties (preferably Schmidt, Vic, or Hedelfingen). To help retain color and flavor, you may add ascorbic acid. For the unsweetened pack, dissolve 1/4-teaspoo' powdered or crystalline ascor- bic acid in 1/41cup cold water. Sprinkle over each four cups of fruit and mix gently. You can freeze cherries in single layers on shallow trays and then package as individual pieces; or bag,, tie, and freeze. Sweet.: cherries can also be frozen unpitted in a cold syrup. Dissolve one cup of sugar in three cups otwater and add 1/4 - teaspoon . powdered or crystalline ascorbic acid in four cups of syrup. Pack the prepared fruit in rigid con- tainers and cover with syrup. It is important to .leave 1 -inch . headspace to allow for expan- sion during freezing. To keep the fruit submerged in the syrup, place a small piece of crumpled, moisture -resistant paper between the fruit and the lid. ---SWEET-AND-SOUR- CHERRIES ----SWEET AND---SOUR-CHERRIES IN „ YOUR FREEZER Sour cherries freeze more successfully than sweet cherries. Wash, pit, end -stem-- the cherries. If you wish to add ascorbic acid, dissolve 1/4 -cup cold water. Sprinkle over each 4 -cups prepared fruit and mix gently before adding the sugar. Then add 1 -cup sugar to each 4 cups of prepared fruit. Stir gen- tly. Pack the fruit -sugar - mixture as soon as the sugar is dissolved and fr__eeze im- mediately. MAKE A CHERRY PIE A quick trick for pies is to prepare the fruit with the usual sugar and .add thickener. Mix sugar, fruit and thickener until the sugar is dissolved. Freeze in appropriate -sized aluminum foil pie plates covered tightly - with foil. i To make the pie, do o not thaw; the fruit.- Remove it still frozen from the aluminum foil plate, place in an unbaked pie shell, add seasoning and. dots of butter as desired, cover with pastry, and bake. Goderich FRENCH . J Dry Cleaners GREAT ON A GRILL COUNTRY STVI( Pork Ribs SHOULDER AND PUTT Pork (hops NEW 7FAIAND, FROZEN. LOIN Lamb Steaks SHOPSY BRAND, Cot( SLAW OR Potato Salad 24 -oz Nn 72AI STORE PACK, SUPER -RIGHT QUALITY "68Se Polish Sausage ' lb 88ye BURNS BRAND, STORE PACK SX BRAND, NIAGARA Sausage, BEEF & PORK Ib 88f1 Bologna-lbBY THE PIECE 5 7¢ SWIFT PREMIUM BRAND, SLICE & FRY, PORK SHOPSY BRAND, Alt BEEF Sausage Meat 1 -Ib ROLL 59,!Wieners 1 -Ib VACPAC,8,8rot SCNNEIDERS BRAND, SLICED Cooked Meats Moa/ a Chicken, luncheon, Dutch Loaf, Macaroni 1 Chest*, Picky SX BRAND FROZEN MEAT, .CHICKEN and SEAFOODS FROZEN, CHICKEN AAP BRAND, FROZEN, OCEAN ° Legs i 5 -Ib. box $ $3.98 Perch FILLETS 16 oz pkg 77? FROZEN, CHICKEN RUPERT BRAND, FROZEN, SILVERBRIGHT , Breasts 5 Ib box $4.4, 9 Salmon Steaics 12 oz pkg 9 8 SX BRAND, FROZEN Hamburg Patties.., ONTARIO, NEW CROP, TENDER CARROTS 2 BUNCHES 39? ONTARIO, NEW CROP, No. 1 GRADE, CRISPY CELERY .STALKS .EACH 39?, tl 'G ui T it Pe Pei it fit n. Pe Al 60% OR 1DO WF+OIF WHEAT OR CRACKED WHEAT Si CID Jane Parker Bread MARVEL Action 'riced! ORANGE, LEMONADE, FRUIT PUNCH, 'GRAPE, APPLE DRINK AYtMER, MIX AND MATCH, CARROTS OR DICED B CHARCOAL „ A&P, ET 214-fI-ortins19? N inl e_ • JANE PARKER 10 OZ CAKES (SAVE 17c) GOtDELOAFakE JANE PARKER. ►KG OF12 ROLLS 3 SNOWFLAKE RO • FOR O JANE PARKER . (ACTION ,PRICED) Date Crunch 2 12 -oz foil trays 89¢ JANE PARKER • (SAVE k), Peach' Pie 24.oz pie 5 9, JANE PARKER, DUTCH (SAVE 10c). Apple Pie , Full 8 -inch, 24 -oz pie 59,11 JANE PARKER (SAVE 10c) Giant Jelly Roll. 1_1b, 7 -oz cake 691 JANE PARKER (SAVE 17c) Cinnamon Rolls 2 pkgs os 8 8 9 JANE PARKER 100% ORANGE JUICE. FROM FLORIDA A&P BRAND FROZEN CONCENTRATE A VI FE ru w( iq 35 WEST ST. 524-8452GINGER `'.-Y ON CLUB wALE Grape, dam Sola, Cola, Lemon -Limn, time Rickey, Orange, Royal Charger Ginger doer TAI Like salad greens, the dif- ferent salad vegetables require special care to add maximum freshness and flavor to salads. Here are some preparation and storage tips for the most "popular ones from 'Food Ac1- vis'bry Services, Agriculture Canada. Celery: , Wash, trim, drain and, store in a tied plastic bag or other closed container. with pipet towels up to two weeks. Green Pepper: Wash and stere in a plastic bag up to one week. , Radice: Trim the root but leaver' a small portion of the leaf section attached. Wash and store in a securely tied plastic bag up to one week. Green Onions: Store washed d1►. unwashed in a closed plastic bag with a paper towel. up to • ten days. Tomatoes: Wash and store in a plastic bag up to four days. Cucumbers: Wash and store in a plastic bag up to 10 days. Cauliflower: Leave outer leaves attached and cut a thin slice from the.atalk. Store up to a week. , M1 above storage times are based. on refrigerator " 'tem- peratures. WHITE SWAN TOILET TISSUE PkC Of 4 POOLS YUKON CLUB CANNED P $ f CASE OF 24 10 Ft 01