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HomeMy WebLinkAboutThe Huron Expositor, 1968-02-01, Page 1010"44111,E „HURON E)cPOSITOR,, 41EAFORTK. OM F4. 10940 Pork a Stable item - In „Panadi@n Diet - •..,nrl4 Was a staple item Tine canadian diet even prio to. Confederation. In fact bar re:4 of Salt pork were then re garl:leti as important items o C011amerce. Our grandparen Ilta more iaork than any othe Uwat. In those days "eatin high off the hog" meant liv frig' well on Lein roasts an chops instead of salt pork. Today the term does no have t he same connotatio that ft once had. To most peop- le "eating high" invariabl Means switching to beef. Ove the past 10 years we have con tinned to eat about the sam arpount of pork but the a Mount of beef consumed ha ingreased tremendously. This month you can lak advantage of pork for it is plentiful and economically pri - ced, Look kn• the specials on •tertain cut and you'll save on your meat money. Pork is sa- tisfying and nutritious for win- ter meals. It supplies valuable protein and is a good source of B vitamins and minerals, in teaspoon salt. Y4 teaspoon gar- lic salt, 3/4 teaspoon pepper, teaspooe. dry mustard, 2 - cups milk, 2 cups cooked die- / ed pork. ts Melt butter and saute vege- ,r tables until just tender, 6to g 8 minutes. Blend in combined - flour and seasonings. Gradual - d ly add milk and cook, stirring constantly until smooth and t thickened. Add pork and heat n thoroughly. Serve on toast or in patty shells. Six servings. ✓ GLAZED PQ13K CHOPS AND APPLES e 1 cup sliced onions, 2 table- - spoons fat, 6 pork chops, (3/4- s inch thick), 1/2 teaspoon salt, "1/4 teaspoon pepper, Y4 tea - e spoon cinnamon, 3/8 teaspoon clovers, 1 tablespoon brown su- - gar, 3/4 cup beef bouillon, 6 • thick slices, impeeled, cored apples,- 1 tablespoon corn- starch, 3/4 cup beef bouillon, 1 teaspoon lemon juice. Saute onions in fat until transparent, about 5 minutes, - and remove from pan. Add chops and brown about.5 min- utes on each side. Combine seasonings and sugar with bouillon. Add to pan, cover and cook gentV• for 15 min- utes. Turn cho'ts and top with tthe sauteed onions. Continue o cook coVered, until chops are almost tender, 10 to 15 minutes longer. Piece an ap- ple slice on each chop and -rook until apples are tender, about 5 minutes. Remove chops to serving dish and keep warm. Combine cornstarch and re- maining 1/4 cup bouillon. Add to pan g,ravy and cook, stir- ring constantly, until` thick- ened and clear. Remove from heat, add lemon ;juice and pour over chops. Six servings. BUYING PORK Pork is sold hi many forms - fresh, pickled smoked, canned and in ,ready -to -serve cuts, The higher priced cuts such as pork tenderloin, butterfly loin chops, back bacon and thick ham steaks are popular to serve when entertaining, Etonomy minded constuners ' can choose other cuts such as picnic shoulders, Boston butts, • pork hocks, blade or shoulder steaks, pork hocks and shank portions of ham. Most of these' are sold both cured and fresh. Boneless pork loinvare tender and meaty and a good buy, • particularly when offered as "specials". COOKING •PORK All cuts of fresh pork are • tender enough, to be roasted. Roasts such as the leg, loin and shoulder are cooked at 325°F. Roast the meat uncov- ered in the Oven to the well- done stage (internal tempera- , -ture should reach 185°F on a meat thermometer). Pork chops and leg steaks aro. tender enough to pantry, covered, or may be baked. • Shoulder ,chops and leg steaks are best braised In a ,well -sea- soned gravy. Loin and rib chops may be broiled but care should be taken to thoroughly cook them. Home economists suggest two recipes using pork. Pork a la King is an excellent waY to use left -over. pork. Glazed Pork Chops and Apples is an ,extra special recipe for a wIn- ,ter menu. PORK A LA KING Va,.,.Cup butter, Yz cup chop- ped onion, 1 cup thinly sliced celery, Ya cup chopped green Penner, Y4 cup flour, 3/4 to 1 Yellow Jacket Potatoes 6 strips bacon, cut in halves, 1 cup sliced onions, % cup diced celery, 3 cups cooked sliced potatoes, 3 tablespoons milk, 3/4 teaspoon salt, Dash pepper, 1 tablespoon chopped parsley. Fry bacon tintll crisp. Re- move front pan and keep warm. Add onion and celery. Saute until onion is transpar- ent; about 5 Minutes. Add po- tatoes and saute until lightly browned, „5 to 10 minutes. Beat eggs" with remaining in- geclients. Pour dyer potatoes and cook gently, until eggs are set, about 3 Minutes. Top with bacolt strps. Six servings. VLASSIFIED ADS Too Late „ vvisla to thanit 44 MY friends, rieig4Ors Mid rela- tives for cards, viarts and treats while a, patient in"Sea- f orth CoxamnatY Hospital. Special thanks te Dr. Malkus, nurses and staff. Also those who helped out at home. It was all greatly appreciated. — Francis, Coleman t1 -12x1 COAL and wood furnace, in good condition, resonable. Phone 482-9922, Clinton. t1-12-1 3 piece bath Set, used, in good condition, also 1 used oil burner and controls,phone Sills Hardware, 5 2 7-1 6 2 0, Seaforth Ont. t1-12-1 TWENTY:SEVEN chunks, 8 - to 10 weeks old, Ken Wright, • RR2, Seaforth, phone 527- 0079. • t1-12-1 Jewellery Repairs We do all types Of jewellery repairs. Ring Sizing Reffp Claws Rebuild Shanks Bead Restringing Repair -costume jewellery Anstett Jewellers -Ltd. 19-12-ff ONE Cockshut 70 tract or with plough and cultivatbr. Phone 527-0444 after 6. t1-12-1 FIRST cutting of alfalfa and timothy hay. Good quality. Herta feed barley. Henry Diegel, RR1, Bornholm. t1.12-1 DUBLIN Mr. and Mrs., George Coville, in Oakville with Mrs. Geraldine Charters. Miss Mary Evans, Windsor, Miss Madeline Pechi Windsor Mr. Joseph Evans, Notre Dame, Indiana, with Mrs. Frank Evans. Mr. Teddy Feeney, Kitchen- er, with Mrs. Mary Feeney. Mr. Jack Costello, St. Peter's Seminary, London, with Mr. and Mrs. Dan Costello. Mr. and Mrs. Jim Quellette, Stoney Creek, Mr. Marvin,Ben- niger, London, with Mr. and Mrs. Hugh Benniger. • Mr. and Mrs. Jerry Lassoline • and son of Simcoe, with Mr. and Mrs. Joe Shea. Mrs. Dan O'Rourke, Mrs.- Wil- liam Flanagan, Sr., are patients in Seaforth Community Hospi- tal. RED CROSS NOTICE The regular meeting of the Red Cross will be held in Carnegie Library on Friday afternoon, February, .2nd- at 3 p.m. Remember! It takes but a moment to place an Expositor Want Ad and be money in pocket. To advertise, just Dial Seaforth 527-0240. A 'Are You One of the People Who Read The Huron Expositor • Occasionally? JUST SEE WHAT YOU ARE MISSING! • Why be an occasional reader? Regular readers know the com- plete news coverage,the Expositor provides. They appreciate the money -saving ads, the interesting features, the news of churches and societies. They watch for The Expositor pictures. Read The Expositor Every Week Call us collect, or drop us ia note and we'll start a Subscription in your name. You may pay later. • THE HURON EXPOSITOR- Seaforth, Ontario Please enter a Subscription in the name of: NAME ADDRESS FROM: ADDRESS Indicate.tiere if Gift Card to be sent. •ti $5.00 enclosed (CANADA) 0 Please bill me $1.00 eitclosed (USA and ELSEWRERE) IniallireiesiiidairiviiMmemitemaramormieNormisima,\\ ._ews of tientall god Are.0 SI,mday evening, IneMbers" of St. Pea's- Aaglicau-Cburch ',Tema., met far. a pot luck supper and for the inlintlet meeting of the church. Miss Marianne Roberts, reported on the aetivities of the Sun- day School, Mrs: 13 a,r r i e Jackson for the. church wom- en and Mr. Barrie- Jackson f o r the business of the church: All reports showed that 1967 was a successful year. The Rector, Rev. H. A. Seegmiller, complim ented the members on their inter- est and enthusiasm in the va- rious phases of the church's work...The following were el- ected to office for the corn- ing year: people's warden, Frank Perrest; rector's war- den, Ted Roberts; treasurer, Barrie Jackson; assistant, Clark Forrest; vestrY Mrs. T. Lavender; chairman of the sideamen. Prank For- rest; lay delegate to Synod, Mr. T. Lavender; sub lRy (wan -rata to Synod. Mrs. Ma- ry TaYlor: anditors. Harry WS_ Jean Turner; hoard ,n,a n crornprif: • Forrest, Ter,i Roberta. 'Barrie .r2 ek son . We, T.aven Pr. Ivraq A+ -1n lama Ivtory trotor 'Et T -T ivriebn.mr. John Hpv,i197n-nn ',Tarry Page. Plans were made for re- Preoare Potatoes uickly Potatoes can be quickly prepared and cooked at home. Here are some tips from home economics. - Boil potatoes with their skins on for quick preparation and utmost" retention of food value: Choose similar size, -me dium potatoes (or cut them in half), scrub and cook in boil- ing, salted water about 20 min- utes. - Pressure cook potatoes liv-ith skins .on. Medium-size ' potatoes take only 8 minutes to pressure cook. - Bake potatoes quickly by cutting them in half. Brush , cut side with fat and place cut side down on baking sheet. ,They will take only about 30 minutes to bake In a •400° oven. The following recipes are made with potatoes that have been cooked ahead of time. Since the Casserole dish and Croquettes require an oven, the meat and dessert can be planned accordingly to take full advantage of the oven. The Potato Cheese Casserole is a good way to provide extra „ protein for the growing family., Cooked'. dieed potatoes are fortified with grated cheese, combined in e sauce,, then baked. This dish is make. ahead variety. If mother is to be out. • one, of thi . children could non it in the oven af- ter school. POTATO CHEESE CASSER- OLE Y2 cup chOpped onion, Yz • cup, diced celery, 1/4 cup diced green pepper, 3 tablespoons butter, 2 tablespoon fldur, 1/4• teaspoon salt, Ys teaspoon pepper, 3/4 teaspoon dry mus- tard, 11/4 cups milk, 1 cup • (4 ' ounces) 'grated cheddar cheese, 4 cups cooked diced potatoes, 2 tablespoons but- tered breacicrum'bs, 6 strips bacon. • Saute onion, celery, and green pepper in melted but- ter until onion is -transparent, 'about 5 minutes". Blend in flour and seasonings. Gradual- ly add milk and cook, stirring constantly, until smooth and thickened. Add cheese and stir until melted. Combin sauce with potatoes and turn into a buttered 6 -cup casser- ole. Sprinkle with buttered crumbs. Bake at 350°F until 'lightly browned, 25 to 30 min- utes. Fry bacon until arip and arrange on casserole before serving. Six servings. Cook some extra potatoes ahead then dress them up as "Potato Cheese Croquettes". brown coating and can be sha- ped and held irr the refrigerat- or until cooking time. POTATO CHEESE CRO- QUETTES 3 cups mashed potatoes (6 medium potatoes) Ya cup but- ter, melted, 1 egg, beaten, 3/4 cup (3 ounces) grated cheddar cheese, Ya teaspoon pepper, 1 egg, beaten' , Ya cup fine dry breadcrumbs. Combine first , 5 ingredients and beat until smooth. Chill until firm enough to handle. Shape mixture into balls or patties. Dip in beaten' egg then breadcrumba. Bake at 425°F, until brOwned, about '20' min- utes or fry in 1/4 cup cooking oil, turning to brown on all' sides, about 10 minutes. Six servings., Yellow Jacket Potatoes is a hearty meal -in -a -dish for lunch or supper. It is a popu- lar combination of bacon, eggs and potatoes and is cooked on „top of the stove. It will be further enhanced if served with a tossed green salad. Use Expositor Want Ads THE HURON EXPOSITOR Phone '527-0240 limirimomirrarimorwowimi Pairs to the roof 8a4 Ohiraaey of the chtirCh4 Is. arrie Jackson and Ms. F, Forrest, were elected to be in charge of the annual smorgasbord to be held A.pril VIM Mrs. Harold Hanson, Strat- ford, who has been visiting with her brother, Ray Schwalm, while her mother is ill in hos- pital, returned home Sunday with her husband, who spent the weekend at the Schwalm residence. Mrs. G. Veth of Birmingham, Mich., visited over the weekend with her mother, Mrs. L. Slinp- son, who accompanied her home where she will spend the month of February with members of her family. Mrs. Jack McFarlane, St. Thomas and Mrs. Arthur Cr- Hara, London, visited over the weekend with their brother Ray Schwalm and with their mother Mrs. Violet Schwalm, Who is a patient in South Huron Hospital. KIneffes Meet Mrs. ilaruld_lthdght was hos- tess for the regular meeting of Hensel Kinette club on Wed- nesday. Guest of the evening was Mrs. Grant McGregor, who was chief marching mother for the March of imes blitz, Mon- day, January . ' - The club r ed their spon- sorship to Save the 'Children Fund for another year. $5.00 was donated to the March of Dimes. The raffle was won by Mrs. Jim Hyde. President Mrs, Rob- ert Caldwell presided. The first Meeting of the Hen- sall 4-H Club was held at the home of Mrs. R. M. Peek on Monday evening. Mrs. Harry Caldwell outlined this project "The Club Girl En- • tertains" and the girls decjded to keep their former name,'"The • Hensall Honeys". The discussion centred ar- ound being a good guest and Mrs. Peck demonstrated how to pack' a weekend bag. Linda Hay was chosen presi- dent, Anne Funk, vice-president and Eatherine IVkcEwan becarae secretary. All enjoyed a lunch of fancy sandwiches made earlier and the meeting closed with the 4-H Pledge. The January meeting of Chis- elhurst upw took the form of a pot -luck dinner and quilting. Mrs. Thomas Brintnell opened with prayer and Mrs. Alvin Cole gave the worship, "The Form of a Servant". Mrs. Percy Wright presented the budget for 1968. Members doido Oke thaobsqrVer fOr anOther MX Oa the fam4ly plan. 4 Motron was Passed to buy four wool blankets for ov- erseas relief. A pot -luck dinner will 'precede, the congregational meeting; Mrs. Roy MACDoriald contributed a poem lust Folks' and Mrs. Alvin Cole showed a film on "The Life of Moses". Officers elected !far 1966: president, Mrs. Thomas Brint- nell; vice-president, Mrs. ' Rus- sell Brock;- second vice, Mrs. Alvin Cole; past president, Mrs. R. Taylor, Jr.; secretary,. Mrs. Clarence Coleman; treasurer, Mrs. Percy Wright; Christian -Citizenship, Mrs. R. Taylor, Jr.; Stewardship, Mrs. Robert Boyce; literature, Mrs. George Boa; sup- ply, Mrs. Earl Kinsman; social committee, Mrs. Cole, Mrs. Har- old Parker, Mrs. Den Stoneman, Mrs. Ross Riley; community friendship and flowers, Mrs, Gerald Glenn, Mrs. Richard; TaY- Mr, Jr.; Mrs. Alf Ross, Sr. ' Mx. John Skea received -word - of the death of his mother, Mrs. Elizabeth Skea of Jedburgh, Scotland, who passedL way_ on Friday, January 26th. Mr. and Mrs. Skea and fondly recently flew to Scotland; to visit -with Mr. Skea's mother. Fifteen, ladies including eight members of Hensel Kinette Club land seven volunteers brav- ed the elements of the weather ,Monday evening and in an houn canvassed the village', collecting $210.00 for the March of Dimes campaign. IVIrs. ,Grant McGreg- or was chief marching mother. Unit four of ITCW will meet Thursday afternooiv, February 1st at 2:30 p.m. in the United Church. Mr. and Mrs. Pon Coghlin and Debbie of Georgetown, were weekend visitors with Mr,. and Mrs. Gordlon Schwalm and fam- ily. WILLIAM J. BOA • William James Boa, 85, BR 1, Hensall, passed away Sunday night, January' 28th, at Huron - view. His wife the former Mar- garet Lattie predeceased him in 1954. Surviving are six sons, George, Paul and Malcolm, RA. 1, Hensall; Jack and Alex, God- erich; Maurice, Windsor; three sisters, Mrs. Edward (Adeline) Smale, Mrs. Samuel (Ella May Hall, both of Weyburn, Sask.; Mrs. William (Leolla) Hail,- Re- gina, Sask; 10 grandchildren and 18 great-grandchildren. Public funeral services were - held frora Bonthroti funeral home. Wednesday, at 2 p.m. Rev. Harold F. Currie officiated. Burial in McTaggart's cemetery. Meehi Farmers Clinton The Huron County junior Farmers met at the a jrictd- tural. board rooms in Clinton on Wednesday. Murray Hoo- ver brought the meeting to order and Jamieson Riley read the minutes and took the roll call? Two teams were picked from, Huron County Juniors, on Dec. 27, 1967, to repre- sent Huron at London at a Junior Farmers Bowling com- petition. Doi n McKercher read the names and asked that they be notified. George Townsend gave " a report of his experience at • the effective spearing com- petition held at Albion Hills. • The annual meeting and - sports night of the Junior Farmers is to be held in Bel- . draft on February 2. Don McKercher read the changes that were made in the constitution that was to be prwentecl at ttie =wet meetia. Don Pullen then gave the treaturers report. Don McKercher reported that the provincial Junior Farmers are trying to raise as an objective $1.00 per member in Ontario to donate to the World Literary Fund of Canada. If these funds Could be met, the money would build a home or school at Literary Valage irt At present, Don reported, a- bout eleven hundred dollata L's in the fund. Huron, Couri, ty's objective is about $235. Huron! County Junior Ear - mer drama festival is to -be *held about March 0, Was re- • ported by Jim Papple, chair- man of the drama committee. I (Opposite, Pot Office Evening Appointment ,r,d1;4-01(1)11e14:4 Diamond Ring Sale 15% -15%. discount.on entire stock of diamonds SAVAUGE JEWELLERS FINAL CLEARANCE 20% DISCOUNT , On all Winter Underwear and Clothing ILL O'SH1EA MEN'S WEAR Phone 527-0995 Seaforth AUSTRAL — I4 -oz. tins FRUIT COCKTAIL 2 -59c WONDER EVAPORATED — tins MILK KARO BRAND — 11/2-1b. bottle CORN SYRUP PILLSBURY REGULAR — 2-113. pkg. - $1 2 - 59c PANCAKE MIX 33' FRANCO-AMERICAN COOKED — I4 -oz. tins SPAGHETTI 3.49C CLARK'S — 48 -oz. tins TOMATO JUICE CLUBHOUSE — 2 -Ib. unity jar PEANUT BUTTER 263c 69c4 TASTY -NU — doz. BRAN MUFFINS 55` BALLET — Assorted colors TOILET TISSUES 8 rolls $1 kLEiNEX — economy 400's, assorted colors • • FACIAL TISSUES 3 -89c I PRODUCE • No. 1 ONTARIO TUItNIPS No; 1 ONTARIO CABBAGE 2 -25c Ib. 9c E34YER'S — 200's ASPIRINS $1.19 FROZEN FOOD "MORTONS' -- 8 -oz., beef, chicken, turkey POT -PIES SUPREME BRAND — 2 -lb. bag FRENCH FRIES 4-99c 49c SWEET, PICKLED crypvac halves COTTAGE ROLL FRESH - WE PORK 2 BRAISING RIBS Ib. lbs. " lb. 55c 89c 39-c Ground Beef & Pork 3 Um; $i FRESH CHICKEN LEGS SCHNEIDER'S WIENERS • lb. S5c 49' 1 lb. pkg. WEEKEND SPECIALS for •FEBRUARY 1 2 ,3 UPER. AVE MARKET Henson, '''Ontario • • 1. 0