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HomeMy WebLinkAboutClinton News-Record, 1987-05-06, Page 22:0017V2E10.5V4V@89 Page 22 -CLINTON NEWS -RECORD, WEDNESDAY, MAY 6, 1987 The Goodwill Truck will be picking up in the Blyth, Londesboro & Clinton areas on May 13 PAT HUNKING 523-4316 NAPPY 23rd "Chris" on MAY PIANO TUNING • REPAIRS REBUILDING. KEYS RECOVERED • DAMPP•CHASERS • REGULATING • BENCHES BRUCE PULSIFER 348.9223 Mire. ELL Everything from the 1980s sound of Mr. Mister to the big band sw- ing era sound was performed by the stage band at the CHSS Spring Concert on May 1. Musicians in this group include Julie Howson, Lori Livermore, Jacquie Draper and Paula Semple. Hugh McGregor conducts this newly formed group as well as the full con- cert band. (Shelley McPhee Haist photo) Classical. pop and improvisation jazz pieces were performed by Louise McGregor directs the high school choir. (Shelley McPhee choir members at the ('HSS Spring Concert on May 1. Here the Con- Haist photo) cert choir performed the delightful "Look Ma, I'm Singing Jazz." H:t I Hi (.('h; III NTS Safety tips and recipes Now that summer cookouts are just around the corner, the Canadian (;as Association i ('(;A I offers the following sug- gestions to get the most out of the barbecue season The ('GA estimates it costs less than $10. to operate a typical natural gas nr propane barbecue for the summer. This is based on 21) hours of use. and is less than half of the estimated comparable cost of charcoal type grills. With a natural gas or propane barbecue you get fast, een heat with no mess or fuss. and with proper maintenance. a durable gas barbecue will mina::: most charcoal grills for many. years of cookout fun. At the start of each season. clean the barbecue with hot soapy water or oven cleaner. if the burner requires cleaning. remove it and use a brush to clean a cast iron burner or a cloth and soapy water for a stainless steel burner. A thin wire can he us- ed to open any clogged burner ports. Make sure the burner Is seated properly at the gas valves when tnu put it back. Don't tamper with the air shutter at the Kase of the burner without referring to your owner's manual for instructions or to a qualified service per- son if necessary. Follow manufacturers instructions when lighting your gas barbecue and after star- ting. allow it to preheat for approximately 10 minutes before starting to cook. You'll get juicier and better -textured results from your barbecue if you rook 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 (;lazes should he ap- plied only during the last 10 minutes of cooking to avoid burning. (;as barbecues have lava briquets which should he spaced in a single layer. Several times during the season, turn the briquets so that residue can burn off during choking. Avoid grease nr died -on food build-up by removing the choking grids and washing with soap and hot water periodically. if you are reconnecting a propane tank to your gas barbecue, cheek all joins prior to use by applying a soapy solution to them. if bubbles appear, reconnect or tighten join until bubbles are no 'onger visible. Gas barbecues are attractively styled and come in a wide variety of models and sizes. Many consumer features are available in- cluding electric spark ignition, clock timers and temperature indicators, rotisserie and shelf n ttachments 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 AS.3.4116 barbecue or other gas product. }fere are some suggested recipes for your gas barbecue. Rotisserie Oriental Ribs Prepared on the (;as Barbecue 6 lbs. pork loin ribs left in strips '2 cup oil ' 2 tsp. black pepper 5 green onions 14 tsp. garlic powder or 1 clove ' 4 tsp. dry ginger ' 9 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; wilt' 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 1' 2 inch thick 2 'fbsp. butter or margarine 2 cup chopped onions 1 clove garlic, minced 1 cup canned sliced mushrooms, drained 1 can crabmeat 1 Thsp. 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 hone from each side. In a medium skillet, melt the but- ter or margarine, add onions and garlic, and sante 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. Cornbread Coffee Cake 1 cup sifted flour 2 Tbsp. sugar 3 tsp baking powder I2 tsp. salt 1 cup cornmeal 1 egg 1 cup milk 3 Thsp. cooking oil cup strawberry jam or other flavoured jam 1 Tbsp. sugar In a mi4ing 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 Ido not overbeat). Spread batter in cast Iron try- ing pan; spoon jam .over batter. Sprinkle with the remaining 1 Tbsp. sugar. Cover and cook moderate heat for 20-25 minutes. R&move cover for the last 10 minutes to dry out the surtace. Spread top of cornbread with butter before serving. Serves 6 to 8. Gardcn Vegetable Medley '2 lb. fresh snow peas 1 cucumber, peeled and sliced 10 tiny, whole radishes 2 Thsp. oil or margarine 1 small onion. finely chopped 2 Thsp. cider vinegar I2 tsp. sugar 1 tsp. salt ' 9 tsp. ground ginger 1 tsp. lemon pepper 1 dash paprika in a small custard cup, combine vinegar-, sugar. salt, ginger. pepper and paprika; set aside. (lean 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 unhaked pastry shell 3 eggs '4 cup butter, soft 2 cups dark brown sugar '1 cup milk 1 tsp. vanilla c to 1 cup pecans Remove pastry shell from freezer. Break eggs into a howl, add melted butter, sugar, milk and vanilla. Beat with electric mixer or spoon until well combined. Add pecans. Pour into shell. Rake 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 bapana 4 mdrshmallows 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. love from Steve S Jill The Students' C'ouncil (rl. Central Hann) Secondary ti SC.1100l request the pleasure ot''.1lur c•c>nrll.rnl art their Spring Formal "At the Stroke of Midnight" at CHAS. 1)11 Fr'iclarl evening. J1.11 the eighth nineteen, hundred and ei hl% -Lien Featuring: Player 1).rnein, : 9:00 p.m. 1(I 1310 a. in. 1.uneh Prim idea i *,inr:rl I)res Reyuir'e(l ('(iuplcs: S2(1.00 : Adl;unci' .S22.O(1 At Ow 1)(rc rr 1 You are invited to attend the Clinton Public Hospital OPEN HOUSE ON HOSPITAL DAY -1 TUESDAY, MAY 12, 1987 between 7:00 p.m. and 9:00 p.m. COFFEE, TEA, AND ASSORTED DESSERTS SUNDAY, MAY 10th SMORGASBORD Roast Beef and Ham 1111 lu(lulg ti,ll,ul fill. 1 (lit Rultct. $9.75 1)i',,1'It ( 11111',' Children 12 and under t•z price Catering to weddings, banquets and private parties See us for outside catering WHITE CARNATION Holmesville Reservations 482-9228 AF TER HOURS 124-41 i 3 Serving 12:30-7:00 P.M. •me • • • • • • • • • • ••••••••••••••••• ••••••!•••••••••db ee!II 1419. ....i........,..,....,.... ......'......:........ .. STAND DRIVE -IM S24-99111 991i9/99119 i i 911iifi9.iii.i- 9.... 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