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HomeMy WebLinkAboutClinton News-Record, 1985-10-02, Page 20<I `0 e 2A—CU ','Q T'l ' "uWe Cra.rkhilli 'Feeders Lt Silo 'Urd'Iopd'ei's= Conveyors -Feeds R.R.5 PHIL CLARK n 7A 3Y2 ", ONT. 524-4367 CQftD, WE i Nl l 1" `i ! ( ' I. nr oW,n ji lok s pork OOP,P* fp$thleibar bi10101016, vse�ya��,$jy9��oflm�*yam Y. 6 � R� E , G Cutting & Wrapping KILL DAY ON TUESDAY All moat Gov't. Inspected on the f 1 MILE EAST OF WALTON 887-9328 GOET1 LER 's , OF DUBLIN A STORE FULL OF BEAUTIFUL FURNITURE On the Main 'Street of Dublin 345-2260 Free Delivery WITH THIS COUPON it Flow .ouriittisoto tpirgtr sfl purl +raur Expires M aY, o ' 1! 'ir 8EiFicit t!0•We 4.elivor 8 4Utt N,, SSR, 4114,TON 402-3 .44.1111.1111111111116111111t. 00-"'" 6i SA "SI k1E'I "HOME OF THE SQUARE PERFECT PARTY PIZZA" OPEN 7 DAYS A WEEK 11 A.M. - 12 MIDNIGHT OPEN FRIDAY'S SATURDAY NIGHTS TILL 2 A.M. 48239.2:.4 28 HURON STREET - CLINTON "We Really Want You to Try our Great Pizza" HENSALL coop o ing m mo e a fIrempagotik bruisewort, boueheal and linitbones are othek cornmen names for comfrey. It is also beat known as the healing herb. Comfrey is high in potassium, calcium, phosphorus, vitamins A and C and has been said to be good for what ails you. Comfrey grows by riversides, on low grounds and in rich, moist lands. Young leaves from the plant may be used raw in salads, or 'cooked as spinach. The roots, have a sweetish and slightly astr- ingent taste. They can be used as, a coffee substitute by mixing equal amounts of corn- frey, dandelion and chicory roots. Roast the roots slowly in an oven until dark brown crisp and brittle. Break up the roots and grind. Perk in a . percolator, just as you would regular coffee. DILL What would pickles be without dill? This popular herb is also used in sour cream sauces, with'fish,,beans, cucumber and cab- bage dishes.. Both the seeds and the leaf of this long, feathery plant are used in cooking. As well, the leaves make an attractive garnish. Dillweed is an annual plant. It grows to about three feet high and self -sows. When flower heads on the plant brown, the plants should be pulled and dried over paper so that the seeds are not scattered. FENNEL An herb used in ancient and modern times, fennel is native to southern Europe and the Mediterranean region. It also grows well in North America, preferring a well - drained, moisture -retaining soil. Both the leaves and seeds of the fennel plant are used for flavoring in cooking. The tender leaves and stems are used as a pot herb, in salads, relishes, for flavoring soups, stews and fish sauces. The seeds are used for flavoring puddings, breads; cakes, can- dy, soups, vegetables, sauerkraut and alcoholic beverages. HORSERADISH The flavor of this bitter herb is overpower- ing, but a small sampling of horseradish enhances the taste of roast beef, sauces and salads. Horseradish is one of the five bitter herbs of Passover, along with coriander, nettles, horehound and lettuce. While it is frequently used in its jarred prepared form, horseradish may also be us- ed fresh. The fresh -root can be peeled and grated into lemon' or vinegar. The dried form of the herb must be reconstituted, not more than 30 minutes before serving. To' prepare the dried ground root: soak one tablespoon of dried horseradish in two tablespoons of water and add ''z cup heavy cream, Use immediately, as the herb's • volatile oils quickly dissipate , when the powder is mixed. MARJORAMS AND OREGANOS These pungent herbs are found in most kitchens. Their uses are many, seasoning a variety of dishes including sausages, stews, tomato dishes, lamb, .pork, chicken and goose, omelets, eggs, pizzas and cream '1' times.. cheers, wittu cabbage and green beans. While frequently used in their dried, powdered forms, fresh marjoram and oregano can also be used fresh, finely cboP- ped, in salads. THE MINTS - Peppermint tea, new potatoes and peas with mint, lamb and mint sauce, chocolate - mint desserts - the unique peppermint and spearmint flavoring can be used in a variety of ways. Mint can also be used in fruit salads and coleslaw, zucchini, veal and cream cheeses, in jellies and juleps. Fresh leaves make an attractive garnish. The mints grow wild throughout Canada and the United States. Look for the plant in moist, open areas, along roadside ditches stream banks and low lying meadows. The familiar scent will often lead you to the plant. • For a steaming hot pot of peppermint to steep a teaspoon of dried or fresh leaves to ► cup of boiling water. Strain, sweeten to taste and serve. To dry fresh leaves, put them in a cloth sack and hang in a warm, dry place. The leaves will dry in a few weeks. SAFFRON This expensive exotic, potent herb comes from the golden orange stigmas of the autumn crocus. Even a small amount of saffron has an overpowering medicinal flavor. It must be used sparingly, according to recipe direc- tions. It can be used for coloring and flavor in cakes, breads, dressings, in bouillabaisse and in classic Italian risotto dishes. SAGE Found in many medieval potions, sage was believed to cure many health ailments. An Arabian proverb noted. "How can a man die who has sage in his garden?" Today sage can be found in most season- ing racks in the kitchen. It is one of the best known and best loved seasonings and is par- ticularly compatible in pork and sausage dishes, for duck, goose and rabbit, in cheeses and chowders, ground beef dishes and in stuffings. Sage is a European import that now grows wild and is cultivated in North American gardens. A member of the mint family, sage has characteristic square stems, opposing 4 leaves and a spicy aroma. The leaves are grayish -green in color. Fresh, chopped sage especially enhances dishes. There is no comparison between the fresh and dried versions of this favorite here. THYME The Persians used to nibble on the fresh flowerlets of the thyme plant. More fre- quently however, the' stems and leaves of the thyme plant are used in cooking. The .dried plant is an excellent seasoning in stuffings, to flavor salads, cottage cheese, vegetable soup, oyster stew, clam chowder, seafood dishes, poultry, egg dishes, beef stew, meat loaf, with creole and gumbo dishes, in pickled beets and tomatoes, with lamb, veal and pork dishes. Cookirig with herbs... • frompage 1A 2 tsp. lemon juice .. ' z tsp. dill weed Salt and pepper to taste Combine all ingredients. Let stand 1 hour or in refrigerator overnight to blend flavors. Makes about 1 cup of sauce. May be served with any kind of fish. It is also good asa dip or salad dressing. • HERBED VEGETABLE DIP 1licup mayonnaise cup sour cream 1'2 tsp. lemon juice ' 4 tsp. salt, paprika, and'curry,powder ''z tsp. thyme, oregano and marjoram 2 tbsp. parsley 1 tbsp. dried onion ''z tsp. Worchestershire sauce 1 x tsp. garlic powder Mix well to blend ingredients. Serve as a ' dip with fresh vegetables. SAFFRON RISOTTO '.z cup sliced leek or chopped onion ' 4 cup chopped sweet red pepper 2 tbsp. butter 3 cups chicken stock 1 cup short, medium or long grain rice ''z cup chopped carrot 1 tsp. salt 's.tsp. saffron thread,.crushed dash of pepper 1 medium tomato peeled, seeded and chap- ped 2 tbsp. parsley In a three quart pan, cook onion and pep- per in butter until onion is tender. Add stock, uncooked rice, carrot, salt, saffron and pep- per. Bring to •a boil, reduce heat to Cover and simmer for 15 minutes. Remove from heat. Stir in tomato and parsley. Cover and let stand 5 to 8 minutes. Garnish with carrot spirals or parsley. Serve with grated parmesan cheese. MEATLESS WHOLEWHEAT SPAGHETTI 1 large onion chopped ' 4 cup oil 5 cups tomato sauce 2tsp. oregano 2 tsp. chili powdelr 1 tsp. basil 1.tsp. paprika 42 tsp. allspice 2 tbsp. brown sugar 1 tsp. salt 14 tsp. pepper 3 cloves garlic, crushed Saute ,onion in oil. Add 'remaining ingre- dients and simmer 15 minutes, stirring oc- casionally. Boil wholewheat spaghetti noodles. Mix cooked noodles with sauce, put in baking dish and top with parmesan and mozzarella cheese, sliced black olives, green pepper -rings and sliced tomatoes. Bake at 350 F for 40 minutes. Cooking for good health • * Now receiving at 6 locations • Hensall • Seaforth • Atwood • Rannoch • London • Mitchell' * 50ct per cwt. white bean delivery incentive * Fast efficient service * Honest weights * Fair prices * Fair Grades * Patronage dividends * Licenced under the Ontario Grain Financial Protection Plan Hensall District CoOperative Hen3el) . 262-3002 1-800-265-5190 Rannoch 225-2289 Seaforth London Mitchell 229-8931 345-2007 451-9860 348-8442 CLINTON - It's no secret. Many of the things we eat are contributing to diet - related ,;maladies such as heart disease, cancer and high blood pressure. To counteract this trend a cooking course is in- troducing some new, creative ways to prepare flavorful meals while promoting health. The program, called the Culinary Hearts Cooking Course, and will offer some healthy alternatives to cooking. It's a joint venture by the Huron County Health Unit and the Ontario Heart and'Stroke Foundation which will be held Monday nights beginning on Oc- tober 21 from 7:30 to 9:30 p.m. at the Huron - view auditorium. Organizer Cathy Thomson of the Huron Mil)LANO DOHS RTY County Health Unit, says the course consists of discussions on diet as it relatesto a number of diseases. It will also stress recipes which are low in fat and sugar con- tent and - most importantly - taste good, • "I think that it's really important to teach the course to people to not only give them the nutritional facts but so they will use the' recipes on a day to day basis and to see the recipes prepared. -.They will also get a chance to taste the recipes," she said. The recipes for the course come from a variety of sources including the state of New York Heart Society and the Canadian Diabetes Association. However, there has been a few adaptions made for the course, she said. Turn to page 4A • INVESTING IN THE EIGHTIES INTRODUCTORY SEMINAR COVERING: Midland Doherty Limited P.O. Box 2215, Station A London. Ontario N6A 4E3 * Review of past series of Canada Savings Bonds and upcoming maturities. *Now to obtain higher yields on your retirement savings plans. * How to lower your income tax through the use of dividend tax credits. A performance review of mutual funds. FREE ADMISSION Please Ball for reservations Collect (519) 438-1771 CLINTON - St. Paul's Anglican Church Parish Hall October 8 th/ 65 at 7:30 ^• .m. Toll Free 1-800-265-5982 EXETER - Old Town Hail October 1 S th/ 8 S at 7:30