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HomeMy WebLinkAboutClinton News-Record, 1987-04-15, Page 62Pose 34 • New Drrnt.nsione in Mune Entert.,,nrn, rN SRA;GER S`Y LTi-. g2 South St. Go:dertuh 524-45,925 0 QRST FARM CENTRE Hwy. 8 West — Clinton — 482-7706 CLINTON'S PET FOOWAREHOUSE ..,n w brings y i LAWN & GARDEN SUPPLIES Including: _GREEN CROSS FERTILIZER =GARDEN SEEDS =OSECO GRASS SEED KILLEX _GREEN CROSS PEST CONTROL PRODUCTS _GARDEN GLOVES PLUS MANY MORE STEMS!! STORE HOURS: Monday to Friday 8 a.m. to 5 p.m. Saturday 8 a.m. - 12 noon Barbecue season is here 10 minutes before starting to cook. You'll get juicier and better -textured results from your barbecue if you cook most foods at the "low" setting, while using the high temperature setting for pre -heating and quick searing only. Several hours in a marinade will help soften less tender meat or poultry fibres by natural enzyme action. Oil-based sauces added just before cooking will seal in meat juices. Glazes should be ap- plied only during the last 10 minutes of cooking to avoid burning. Gas barbecues have lava briquets which should be spaced in a single layer. Several times during the season, turn the briquets so that residue can burn off during cooking. Avoid grease or died -on food build-up by removing the cooking grids and washing with soap and hot water periodically. If you are reconnecting a propane tank to your gas barbecue, check all joins prior to use by applying a soapy solution to them. If bubbles appear, reconnect or tighten join until bubbles are no longer visible. Gas barbecues are attractively styled and come in a wide variety of models and sizes. Many customer features are available in- cluding electric spark ignition, clock timers and temperature indicators, rotisserie and shelf attachments for food preparation. Gas barbecues, like other gas products, undergo rigorous safety and performance tests at the CGA certification laboratory. Consumers should always look for the CGA Seal of Approval before buying a gas barbecue or other gas product. Here are some suggested recipes for your gas barbecue. Rotisserie Oriental Ribs Prepared on the Gas Barbecue 6 lbs. pork loin ribs left in strips 1, cup oil "2 tsp. black pepper 5 green onions 44 tsp. garlic powder or 1 clove 'a tsp. dry ginger 1'4 tsp. dry mustard 1 cup soy sauce Combine oil, pepper, sliced green onions, garlic, ginger, mustard and soy sauce. Place ribs in wide shallow pan; pour marinade over, and turn to coat well. Let stand in refrigerator at least 3 hours, turn- ing frequently to thoroughly season. Mount ribs on spit and grill 25 to 30 minutes over medium flame. Whole chicken can be done similarly for 1 hour. Baste frequently. Grilled Crabmeat Stuffed Steak 2 lbs. sirloin steak, cut 11 inch thick 2 Tbsp. butter or margarine 12 cup chopped onions 1 clove garlic, minced 1 cup canned sliced mushrooms, drained 1 can crabmeat 1 Tbsp. Worcestershire sauce Slash fat along edges of steak at 1 inch in- tervals, being careful not to cut into the meat. Slicing into the edges of the meat, cut a deep pocket into each side of the steak, cutting almost to the centre or bone from each side. In a medium skillet, melt the but- ter or margarine, add onions and garlic, and saute over medium flame. Add mushrooms, crabmeat and Worcestershire, and stir. Stuff pockets cut into the steak with crabmeat mixture and ,close pockets with skewers or toothpicks. Preheat grill and cook steaks at medium heat, to desired degree of doneness. Turn carefully. Serves 4. Watch for our Grand Opening Saturday, May 2, 1987 Read next week's FOCUS for full details &cphea Furn iture 3' TI; 3 63 Main St. Exeter, Ont. "Where Where Friendly Service & Satisfaction are Guaranteed" Cornbread Coffee Cake 1 cup sifted flour 2 Tbsp. sugar 3 tsp baking powder �z tsp. salt 1 cup cornmeal 1 egg 1 cup milk 3 Tbsp. cooking oil 1 cup strawberry jam or other flavoured jam 1 Tbsp. sugar In a mixing bowl, sift together flour, the 2 Tbsp. sugar, baking powder and salt. Stir in cornmeal. Blend egg, milk and oil; add to dry ingredients. Beat just until smooth (do not overheat.) Spread batter in cast iron fry- ing pan; spoon jam over batter. Sprinkle with the remaining 1 Tbsp. sugar. Cover and cook moderate heat for 20-25 minutes. Remove cover for the last 10 minutes to dry out the surface. Spead top of cornbread with butter before serving. Serves 6 to 8. Garden Vegetable Medley v lb. fresh snow peas 1 cucumber, peeled and sliced 10 tiny, whole radishes 2 Tbsp. oil or margarine 1 small onion, finely chopped 2 Tbsp. cider vinegar 12 tsp. sugar 1 tsp. salt L4 tsp. ground ginger 1 tsp. lesion pepper 1 dash paprika In a small custard cup, combine vinegar. sugar, salt, ginger, pepper and paprika; set aside. Clean radishes and snow peas. Snip tops and remove strings from pea pods. Remove grids from gas barbecue. Place wok directly on coals. Bank coals around the sides of the wok. Place oil in wok. Preheat gas barbecue to high for 5 minute. Stirring constantly, saute onion 1 to 2 minutes. Gradually add snow peas, cucumbers and radishes; saute 2 minutes. Pour sauce over cooked vegetables. Bring to a boil. Serve im- mediately. Serves 6. Note: This recipe may also be prepared in foil. Secure all ingredients tightly in heavy duty foil, dotting with margarine instead of oil. Place on medium setting on• the gas barbecue for 10-15 minutes. Turn occasionally. Western Quick Pecan Pie 1 - 9 inch frozen unbaked pastry shell 3 eggs 44 cup butter, soft 2 cups dark brown sugar 1'4 cup milk 1 tsp. vanilla 3/4 to 1 cup pecans Remove pastry shell from freezer. Break eggs into a bowl, add melted butter, sugar, milk and vanilla. Beat with electric mixer or spoon until well combined. Add pecans. Pour into shell. Bake on low setting of the gas barbecue 35 to 40 minutes. Cool and serve. Top with slightly sweetened whipping cream. Serves 8-10. Banana Delight 1 banana 4 marshmallows 1 oz. dark chocolate, chopped Peel banana and cut in half lengthways. Cut marshmallows in halves with scissors. Place banana on a piece of aluminum foil, cover with marshmallows and chocolate. Seal foil firmly and place on barbecue over hot coals for 10-15 minutes, or until banana is tender and chocolate and marshmallow melt. Note: Not suitable for infra -red barbecues. These recipes are from the test files of the Blue Flame Kitchen of Northwestern Utilities Limited, Edmonton. Make your home less expensive to heat You don't have to build a solar home to have a house that is energy- efficient. There are a variety of building products on the market today that can make your home less expensive to heat and cool. As an energy -conscious homeowner, you're likely to have already invested in in- sulation and storm doors. But, you may not realize that windows can be the single largest cause of energy loss in the home! If your windows are, indeed, the culprit, you should consider replacing them with new thermally efficient solid vinyl windows. Sturdy and virtually maintenance -free, solid vinyl replacement windows offer many advantages that simply aren't available with other types of windows. In effect, the double -pane design serves as a prime and storm window combination. But, in contrast to traditional systems, vinyl replacement windows have virtually eliminated the need for storm windows. To cushion the window glass for a weather -tight fit, the manufacturer uses wraparound, flexible vinyl, marine -type glazing. This means no more dry, cracking putty around the glass that periodically has to be repaired or replaced.