HomeMy WebLinkAboutThe Goderich Signal-Star, 1973-08-19, Page 2t.
PAGE 2A--GODERICH SIGNAL -STAR, THURSDAY, AUGUST 23, 1973
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THE RECIPE BOK
Nlake-Ahead Garden Salad
Great Part' Asset
Salads .1It• at their crunch\ hest
cumbers an' added l'hi, tapered
round. blonds beautiitil1y with do
panitios.- t')iir molded salad. which
onion. , c Icn g FCC!' pepper .and Fre
with t,r .rrl\ fish or iit•at entree
ser\ togs. can be prepared early Tri
befort• sen ing old Is a handsome
I II\ lirot. w. ell shaped
Keep then( in the hinted part of your refrigerator :►nd use
within .1 tew ii.i\s
envelopes unfLl\ored i cup fresh lemon juice
;;el,itine 1 12 cups chopped paired,
:11 ie,cups cold waiter. seeded cucumber
divided`c'
? ., up chopped celery
i; t.thlt'sl)aons sugar- 1 cut, chopped green pepper
11 teaspoons silt 1 medium fresh tomato,
1 teaspoon minced fresh peeled :end chopped
onion
Sprinkle ,elatane over 1 cull cold waiter in saucepan. 1iace
over los, heat: stir constantly until gelatine dissolves, about 5
minutes :add sugar, salt and onion: stir until sugar dissolves.
Remove from heat, stir in remaining 21 i, Cups cold wat4r and
lesion tuic•e ('hill until mixture mounds slightly when dropped
from .1 spoon. Fold in --cucumber, celery. green pepper and
tont.ito. Turn into, t; "cul) mold. ('hill several hours or over-
night Before serving. unmold on serving platter. Garnish
ith cucumber slices. \laikes: 8 to 10 servings.
when crisp tlayorful cu-
\eget:tl,lt'. .ivail.ihle year
man\ of its garden corn -
combines s cucurnl,c'rs witli
•sit tomato 1s a great "ga-
it makes 5 to 10 generous
the clay `or even the day
addition to the buffet or
cucumbers with good green color.
Fresh
latae Kuchen
Slices +,t iurcv ripe pears topped with spiic•ed. buttery
crumbs makes Fresh'Pear Kuchen a grand finale to any meal.
Sere it slight! warm with Xthipped cream -or with a wedge
of pungent cheese such as Roquefort or Bleu.
Pears reach their peak of goodness after they are picked.
To ripen pears ;it hare. place in a paper or film hag with a
damp sponge or' wad of int ton to supply -humidity. }fold of
room temperature unto pears a_ire full•, ripened. If a film bag
is used. it should have some holes in If.
•
Tike ad\aintage of the ;rood supplies of winter pears in the
market now. They're Ideal for easy salads. for preserves,
pickling or freeing Onk 101) calories in a good size pear 3
inches l n 1,.. 21 . enc hes in diameter. 182 grams, which is
weli.ome rtes. 10 the filet conscious,
-
1 u}. sitz/gid .ill -purpose
flour .
teaspoons baking powder
1 ; teaspoon salt
1
tablespoon plus .1'2'cup.
su_r:.ir. divided 4
tablespoons shortening
12 ,Trp milk
2 large fresh hears. cut in
t 2 -inch slices
1 ;- -teaspoon ginger
11 teaspoon nutmeg
12' teaspoon grated fresh
lemon rind
2 tablespoons butter or,
margarine .
-itt together flour, baking powder. salt and 1 tablespoon
sti_!iir Cut in shortening: with pastry blender or two knives
until mI\cure resembles oatmeal Stir in milk. Spread dough
in the bottom of :a buttered A -inch pie plate. Arrange sliced
peairs on top of (lough ('ombine. splices,' remaining 1.'2 cup
sugar and lemon rind :Ind, rnix with -ht)tter or margarine
to form coarse crumbs Sprinkle over pears, Bake in 375'F.
Oren ;til tr, :))', minutes or until bears :ire tender and a Nike
fester insert(' d in center r•omes out clean. Serve warm, cut
into pie shaped wedgies. with whipped cream if desired.
Makes: 6 servings.
Cheese Mashed Potatoes "
l,00ki'ng for a good vegetable dish to serve to a crowd?'
Cheese Mashed Potatoes could be your answer. Our recipe
for creamy ,mashed potatoes seasoned with sharp Cheddar
cheese and freshly chopped onion is`„reat for a buffet or
family gathering.' A perfect dish with any entree, consider
serving it with baked ham, beef, poultry, lamb or fish.
"Are potatoes fattening?” . -you may ask. The answer is
"No, not in themselves. ctt''s what you add to them that ac-
counts for a high calorie c9ynt." In fact, 'potatoes should be
included in a reducing diet because they have a lot of vita-
mins and minerals. One baked fiotatcf (100 grams or 31/2
ounces, edible portion) provides merely 93 Calories.
.3,Ypounds,(about 9 1/4 cup putter or. margarine
,.. medium) potatoes 1 cup (4 ounces) shredded
Boiling water Cheddar cheese
1 tablespoon salt 2 tablespoons finely chopped
1 cup hot milk t. . fresh onion
.% teaspoon pepper
Pare and quarter potatoes, Place in saucepan with 1 inch
boiling water and salt. Cover and cook until, soft, about 15
minutes. Dram. Turn into large mixing bowl and mash well.
Add hot• milk,,pepper and butter and beat until fluffy..Add
cheese and onion. Mix well. Serve hot. .
Makes: t0 sftrvingA.
of
a
Sausage-
'tricks
for
all occasions
Pat k the picnic cooler with
sandwiches made from skinless
frankfurters. Grind together 1%2
pound franks, 1'2 a small tlrlion
and 1 stalk celery,. Blend in 1 4
up sweeit pickle luict and a Sew
drops of Tabasco.
Here is another crowd
pleaser: Mix together 12 cup
minced skinless frankfurters
(they're fully'cooked right from
the packagel, a :3 -,ounce
package cream cheese and 2
tablespoons thawed frozen
pineapple juice concentrate.
(Add the rest of the concentrate
to lemonade for a new punch. )
Salami omelette is a vacation
specialty. Slowly brown cubes
of salami in a skillet. Add 1
well -beaten egg per person. As
edges cook, run a spatula.
around edge so that uncooked
portion will run to bottom. Cut
in pieshaped pieces• to serve.
Salamis differ from each
other in' the combination . of
meats, spice level, salting,
curing and shape. Most salami
is pork and beef. Soft salami,
like kosher varieties, is air
dried for a short time or not, at
.--
all after cookingHard salami,
like Italian Genoo, is seasoned
with garlic and perhaps wine.
Hard salamis are'air dried for
longer periods and' arelore
chewy than the soft v ties.
No barbecue season wr 1 be
complete without barbecued
bologna. Score a 3 to 4 -pound
chunk of bologna about 1i4-
inc•hdeep,. as for ham. Anchor
on spit and attach to grill.
Paste with a mixture of 1/2 cup
red current jelly, tablespoons
prepared hot mustard and 1/4
teaspoon cloves. Cook about 45
Minutes.- until well -glazed and
hot. Slice to make 10 to 12 ser-
vings: (Use the - leftovers for
sandwiches.) •
For safe picnicking and
camping, remember to
refrigerate all • sausage except
for dry sausage (salami) which
may be kept whole indefinitely
a cool place.,Once,the casing
is opened, however,
refrigerating dry sausage is also
recommended by food
technologists from Union Car- "
bide.
Peaches good
from freezer
next winter
It's .summer now, but ,,think
winter for a moment. Wouldn't
a bowlful of peaches and cream
or perhaps a gorgeous "fresh"
peach pie help compensate for
slow traffic after a heavy
snowfall? Well, if you fill up
your freezer now with fresh On-
tario peaches, you can make
dreams come true next
February, suggest food
specialists at the Ontario Food
Council, Ministry o_ f
Agriculture and Food.
Peach varieties which freeze
best are Redhaven, Envoy,
Harmony, Madison, Veteran
and Loring. Choose firm fruit
with no (green color. A creamy
yellow "background" color is
best. They should ,be ripe.
Prepare the peaches as for ser-
ving and then pack either in
syrup or sugar.
To make the syrup, dissolve
two cups of sugar in three cups
of water. Pack the prepared
fruit in rigid containers and
cover with cold syrup. It is im-
portant to leave one -inch head-
space to allow for expansion
during freezing. To keep the
fruit submerged in syrup, place
a small piece of crumpled,
moisture -resistant paper (foil
does the job) between the fruit..
and the lid. Seal, label and
freeze immediately.
For the sugar or "dry sugar"
pack, slice the fruit into a
shallow bowl. Sprinkle each
four cups of prepared fruit with
2/3 cup of sugar and stir gently
for a moment. As soon as the
sugar 'is dissolved; pack, seal
and freeze immediately.
Ascorbic acid (Vitamin C) is
an effective anti -darkening
agent which will help preserve
that beautiful peach color. For
the syrup pack, dissolve 1/4
teaspoon , powdered or
crystalline ascorbic acid in
every four cups of' syrup. For
the dry sugar pack, dissolve 1/4
teaspoon powdered ' or
crystalline ascorbic acid in 1/4
cup cold water. Sprinkle this
amount over each four cups of
prepared fruit and mix gently
before adding the sugar.
•
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Family Favourites — Great on a Grill!
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4
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Lemon re full 8 -inch, 22 -oz pie s
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Action priced!
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SLICED or HALVES
PEACHES
14 -oz tins
pkg of 4
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