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Home My WebLink AboutThe Wingham Advance-Times, 1983-05-25, Page 27Kent 500 gr. pkg. Side Bacon Schneiders 454 gr. pkg. Skinless, Dutch Treat, Bun Filler Wieners Canada Grade A Beef Sale Cut and Wrapped for Freezer Hanging Weight Approx. 80 lbs. Full Chuck of Beef Fresh Beef Blade Steaks . Fresh. Fresh Short Rib Roasts . Crossroads—May 25, 1983—Page 5 erbs and sice . kg. Z.9z11).1.35 • kg. 3.70 lb. 1.68 • kg. 3.71f lb. • 68 . k,. 3.70 lb. 1 ■ Schneiders 3 x 50 gr. Fresh Cross Cut Roasts .. kg. 4.39 113. 1 I/ 9 9 Corned' Fresh Cross Cut Steaks Fresh Boneless Chuck Roasts... s Lean Stewing Beef Regular Ground Beef kg. .4 �b: 241 Bee{ kg. i.3s ]b. 1.99 kg. 4.s9lb. 2.08 kg • 3.70 lb 1.68 Regular ph and 'h) Ground Beef & Pork kg. 3.70a 1.68 Fresh Tenderized Cube Steak Fresh sliced Beef Liver kg. 1.941b. • kg. 5.471b. 2.48 Weoia x,.1.72 u,. ■7 k9.1.70 u,. ■ 77 kg.2.14. •9 Davern Whole Bologna Davern Bologna by the Chunk From Our Deli Counter Schneiders Popular Meat Loaves per 100 gr. .55 Deli Style Cooked. Ham Loaf per 100 gr. Pride of Canada Old. Country Salami per 100 gr. 44 pkg. Frozen Schneiders 1 kg. pkg. Family Beef Burgers Schneiders 173 gr. pkg. Popular Lunch Meats ■ Schneiders 175 gr. pkg. Portion Ham 1 Steaks ■ 8 Schneiders 500 gr. pkg. Bologna 8 Schneiders 250 gr. pkg. flflSlim Sticks 1 0 0 Pride of Canada Smoked Farm kg. Sausage kg. 61b. box only 4.37 ,b. 1.98 by the db. 5.03 ,). 2.28 Pillers 175 gr. pkg. Tyroller or Beerwurst FHEIBURGER'S FOOD MARKET 6 Arthur Street North Elmira Open 6 Days a Week 8:30 a.m. to 6:00 p.m. Wed. Thurs. Fri. till 9:00 p.m. 121 Main Street Mountr o eSt Open 6 Days a Week 8:00 a.m. to 6:00 p.m. Thurs. Fri. till 9:00 p.m. pkg. 111 FREE PARKING AT REAR OF STORES. We reserve the right to limit quantities. By DIANE SAVAGE A novice cook often will over -season a dish, where the old pro knows to use restraint. A general ground rule to remember is that a/a teaspoon of dried herbs or spice is usually sufficient for four servings. While everyone uses the words "herbs and spices," not everyone could proper- ly tell you the difference between them. Actually, it's quite easy to distin- guish one from the other. Spices are derived from the root, bark, fruit or berry of perennial plants, while herbs consist of the leaves (but never the stems) of both annual and perennial shrubs. Thus, spices include pepper from berries, cinnamon from bark, nutmeg from fruit and ginger from the root. And herbs include leaves such as rosemary, sage, sweet basil, dill weed, mar- joram and thyme. It's a good idea for the vegetarian cook to get an herb and spice chart and become familiarized with the seasonings which en- hance each particular veg- etable. For example, rosemary is nice with peas, spinach and potatoes. Use dill weed on cabbage, beets, beans, potatoes and celery. Mace adds .flavor .to • buttered cauliflower or :squash and. - nutm!_g is delicious in a_ -_r_ -- Will of glazed -carrots_ -----. __... Do experiment — but re- member not to use too many herbs or spices in a single dish when trying a new combination for the first time. SCRAMBLED EGGS ITALIANO 1 tsp. margarine 2 eggs, well beaten 1 tsp. minced chives 1/2 tsp. chopped fresh parsley 1 tbsp. choOped green pepper tsp. sweet basil 1 slight dash ground oregano Mix all other ingredients well before adding to the beaten eggs. Melt marga- rine in a small frying pan, and pour in egg mixture. Cook over low heat, stir- ring occasionally, until eggs are done. Serve im- mediately. Serves 1. BASQUE POTATOES 4 large boiling pota- toes 1 small clove garlic 1 slice onion 1 whole clove 1 tsp. tomato sauce 1/4 tsp. salt Wash potatoes and cut into thick slices. Mince the garlic and onion. Put all ingredients into a saucepan and half cover with water. Cover, bring to a boil, then lower heat and simmer until potatoes are tender. Drain; remove garlic clove before serving. Serves 4 to 6 as a side dish. DILLY GRAPEFRUIT DRESSING 1/4 cup mayonnaise 2/3 cup fresh or re- constituted frozen grapefruit juice 2 tbsps. minced fresh dill or 2 tsps. dried dill Gradually whisk the grapefruit juice into the mayonnaise, keeping smooth. Stir in the dill. Cover tightly and chill for a few hours or overnight to allow flavors to blend. Makes 1 cup of dressing, which is suprisingly good with tossed salad greens. GINGERED CARROTS 4 medium-sized car- rots 1 cup water 1/4 tsp. salt 1 tsp. ground ginger 1 tsp. sugar 2 tbsps. butter Wash carrots well and cut into julienne strips. Place water, salt and car- rots in a pan and simmer over low heat for about 10 minutes. or until just ten- der. Add ginger, sugar and butter. Cook for about 2 minutes longer. turning carrots carefully several times. Serves 4.