HomeMy WebLinkAboutClinton News-Record, 1985-10-02, Page 20<I
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1 MILE EAST OF WALTON
887-9328
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"HOME OF THE SQUARE PERFECT PARTY PIZZA"
OPEN 7 DAYS A WEEK
11 A.M. - 12 MIDNIGHT
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NIGHTS TILL 2 A.M.
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"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