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The Huron Expositor, 1971-10-07, Page 121 6 A'S BEEF ROUND-UP — FEATURES FREEZER 'ULLIN' VALUES — ON VERY BEST RED BRAND PIZZAS FOR OCTOBER - CHE'ESE MONTH • Pizza is an interesting way to use different typeaof cheese during October "Cheese Month": Canadian-made Italian types of cheese are ideal for this savory type of open pie. Pizzas ,may be made • from mixes, have a tomato sauce and a wide variety of toppings. This topping always includes Mozzarella and Parmesan cheese but may have pepperoni, salami or other kinds of meat as well as mushrooms, onions and,'or green peppers. Other ways to use Canadian-made cheese are contained in the free booklet "Cheese" publication 1396, available from the Information Division, Ca,nada Department of Agriculture, Ottawa, K1A 0c7. Pizza Provides Party Pleasure YIELD AN Iry I AVERAGE lir • 11 A YEAR WHEN HELD 0 TO MATURITY TORONTO DOMINION the bank where people make the difference WANT ADS-BRING QUICK RESULTS : Dial 527-0240 lb . RED SLUE BRAND BONELESS SAVOY STEAKS OR ROAST RED OR BLUE BRAND BONELESS IMPERIAL RED OR SLUE BRAND FOR YOUR BIM STEAKS OR ROASTS hews I to 14 lb. Slot 471 TOO YALU SUCID Se COOKED HAM "I" a CatiAt4141 IFOOTiAtA itAIDY TO KAT "THE kKi3O$ITOR, SEAFORTH, OR, !car„ mm. Rutabaga With a Difference I• • Announcement J. Elmer Amsbory Chartered Accountant wishes to announce, that after October 1st, 1971 hiS practice will be' carried on by '" Gibbs and fanune 23 ONTARIO STREET, STRATFORD. Mr. Arnsbary will act as Manager of the firm's office at 4 Ontario' Street, Stratford. Colivehient Meals From Casseroles As. C001 temperatures prevail the oven meal-in-a-dish has in- creasing appeal. And what dish, Other than a casserole, allows one to plan toed preparation so Casually? A casserole may be Made early in the morning or in the dark of night. Most of them contain meat, fish, eggs or cheese along with an endless variety of pastas and vegetables blended together with a sauce or' commercial soup base. Such a combination may be trans- formed into a savory delight by the addition of herbs and season- ings. The casserole may be baked in a dish as elegant or as simple as the budget allows. The recipe "Sausage and Egg- plant Casserole" is a good one to make and serve now, the home economists at Canada Agricul- ture, Ottawa, advise. Pork saus- age meat combines with the seas- onal purplish eggplant, sliced mushrooms and tomatoes, to, make an unusually delicious taste sensation. This is a good way to introduce the family to this hand- some, mild-flavored vegetable. The best eggplants have a smooth, dark glossy skin and are free from spots.. SAUSAGE AND EGGPLANT CASSEROLE 1 pound pork sausage meat 1/2 cup chopped onion 1 1/2 cups sliced mushrooms 1 tablespoon curry powder 1 10-ounce can condensed cream of-celery-soup 2 tablespoons catsup 2 tablespoons chopped fresh parsley ' I medium eggplant (about 1 pound) 1/3 cup oil 2 medium tomatoes, shoed 1/4 cup buttered bread crumbs Fry sausage meat until Lightly browned. Drain excess fat from pan. Add onions, mushrooms and curry powder. Saute until onion is transparent. Add'soup, catsup and parsley. Stir until heated. Cut unpeeled eggplant in thin lengthwise slices and saute until tender in hot oil. Drain on absor- bent paper. Arrange 1/3 of the eggplant in greased shallow baking dish. Cover with 1/2 the sausage mixture. Repeat layers and cover with remaining 1/3 eggplant. Arrange sliced toma- toes on top and sprinkle with buttered bread crumbs. Bake at 350 degrees F until lightly browned (about 30 minutes): 4 servings. NeWs of KIPPEN Correspondent Mrs. Rena Caldwell Mr. John Anderson, Town Line, is in St. Joseph's Hos- pital, London for tests. Mrs. W. L. Mellis and Mrs. John Barnard attended Gorrie Fair on Satuiday, OCtober 2. HONOUR BRIDE-TO-BE A shower honouring Miss Janice Wright bride-elect was held in •Kippen United Church on Monday, October 4. Mrs. Emerson Kyle chaired the pro- gram which opened with a sing- song. Mrs. Ross Broadfoot was accompanist. Piano' 'soloswere given by Sue Anne Finlayson and Mrs. Ross Broadfoot. Read- ings were given by Mrs. Lloyd Cooper and Mrs. Grant Jones. Mrs. Emerson Anderson conduc. Mrs. Emerson Anderson con- ducted a contest and a thimble contest arranged by Mrs. J.B. Sinclair and conducted by Mrs. Lloyd Cooper was uniquely fasc- „,,,inating. `Beautiful corsages were presented to the bride-to-be, her mother Mrs. Percy Wright and the groom's mother, Mrs, Scott of Cromarty. Jill McLellan read the address and the ladies were thanked for their lovely gifts by the bride-to-be and were • invited to a tea on October 16. Lunch was served. KIPPEN I The Dazzling Dairy Gals met at the home of Linda Bell when the leader,Mrs. McLean, talked about milk and people. Barbara Cooper made a salmon dip and Kathy Bell. made, a strawberry milk shake. TOPPING 1/3 cup (2 ounces) thinly sliced --pepperoni 2 cups (8 ounces) sliced sauteed mushrooms 1/2 cup grated Mozzarella cheese 1/4 cup grated Parmesan cheese Place pepperoni and' mush- rooms on top of sauce and' sprinkle with cheese. Bake about 20 minute's at 425 degrees F. Makes 1 12-inch pizza, enough for 2e-main dish servings or 4 serv- ings as a snack. In place of pepperoni use one of the following: 4 ounces sauteed ground beef seasoned, with salt and pepper; 1/2 pound (kbout 7) browned sausages, cut in thirds; 1 cup (4 ounces) thinly sliced wieners; 1 2-ounce can anchovies, chopped; 2 ounces thinly sliced salamL In place of mushrooms use one of the following; I cup sauteed mushrooms and 1/3 cup green pepper strips; 1/4 cup sliced,, olives; 2 tablesecions chopped onion; 3 medium peeled sliced tomatoes; 1/3 cup onion rings; 8 to 10 sliced cherry tomatoes. In place of Parmesan cheese use 1/4 cup grated Romano Closed All Day MONDAY, OCT. '11 Thanksgiving OPEN ALL DAY WEDNESDAY THROUGH OCTOBER ORDER NOW FOR BEST SERVICE AND SELECTION ALL BEEF CUT AND WRAPPED TO VOI'l? ORDER. 5 - DAYS NOTICE PLEASE GOOD VARIETY HURON COUNTY APPLES NOW ON HAND - FRESH FROVI THE ORCHARD 1.0100.11.1M WILKINSON'S IGA Pizza seems to be the "in" snack with the young crowd these days-. This savory dish of Ialian origin was introdu ced on this' continent following the Second World War. Readymade pizzas may be purchased uncooked, from refrigerated counters in supermarkets, or made-to order, from take-out, pizzerias or rest- aurants. For those who wish to make a pizza quickly there are basic mixes available. However home economists have provided their recipe for those who wish to make the, whole pizza at home.- For the unini tiated folks, "pizza" is Italian for "pie". Howeyer, it has come to be synonymous with a special open pie whose crust is a yeast dough. The dough is patted into a circle, covered with a highly seasoned tomato sauce and a cheese top- ping, with one or more kinds of meat and vegetables to dress it up. The crust may be made from a recipe for white- bread, using the amount of dough equivalent to half a loaf of 'bread,. A tea biscuit crust 'thinly rolled , is another 'possibility, but a yeast crust is more authentic. A pur- chased spaghetti sauce makes a satisfactory quick sauce. Each pizza' may have a different top- ping, or one half a pizza may differ from the other half. The family members should be pleased to taste various com- binations and voice their pref- erences in time for the 'next party. The usual cheeses are grated—Galled-tan—made types such as Parmesan, Romano and Mozzarella; old Canadian cheddar may be substituted if desired but the flavor is hardly In ,keeping with this typical Ital- ian specialty. While the pizza is hot, it is cut into ple-sha,pe wedges. Pizzas freeze satisfac- torily when frozen before baking. PIZZA CRUST 1 tablesppon sugar 3/4 cup lukewarm water- 1 package dry yeast 3 cups biscuit mix 1 tablespoon oil Dissolve sugar in water and sprinkle in yeast. Let stand 10 minutes and stir in biscuit mix. Knead slightly and roll or pat in one 12-inch circle. Place on greased cookie sheet or pizza pan. Brush with oil. Makes 1 crust. TOMATO SAUCE I cup chopped onion 4 cloves garlic, crushed 1 tablespoon butter 1 28 ounce can tomatoes 1 5 1/2-ounce can tomato paste 11/2 teaspoons salt 2 teaspoons sugar 1. tablespoon crushed oregano 1/4 teaspoon crushed chili peppers Saute onion and garlic In but- ter until onion' is transparent. Add remaining ingredients and simmer uncovered until thick (about 30 minutes) stirring oc- casionally. Makes 4 cups, enough for 4 12-inch pizzas. Spread 1 cup on crust. Refrigerate or freeze remaining sauce. ' cheese, and in place of Mozzar - plla and Parmesan cheese use 1 1/2 cups (6 ounces) grated old Canadian cheddar. cheese. For information, and more ways, to use all kinds of C anadian- made cheeses send for your free copy of the booklet "Cheese" publication 1396 to the Informa- -eon Division, Canada Department of Agriculture, Ottawa, K1A0C7. 2nd big week of QA's famous annual TableTrim The yellow turnip, or ruta- baga, isrclosely related to cab- bage, cauliflower, brussels sprouts and white turnip' Although commonly considered a winter vegetable because of its excellent keeping qualities, it is ready to eat when dug. Turnips are sold by 'the pound and the 'best buys have a smooth skin, well trimmed roots and are heavy for their size. Those that go into storage are waxed before reaching retail markets, This prevents them drying out. Rutabagas have a delicate, sweet flavor ,when carefully cooked. Two to two and one-half pounds of rutabaga will serve six persons. They, are usually sliced, peeled and cut into fing- ers, wedges or cubes. The pieces are added to a small amount of boiling salted water and cooked only until tender. The reward is the mild flavor and pale yellow color. The well drained turnip may be served in pieces with the addition of butter. For tur- nip pieces with a difference, one of the following seasonings may be simmered in 2 tablespoons of butter for a minute or two before adding the cooked turnip; 1/2 teaspoon caraway seed; 1/4 teas- poon ginger,' nutmeg or thyme; or 2 tablespoons chopped fresh pars ley. The cooked turnip is often served mashed. Indeed, Canadian tradition dictates mashed turnip as a "must" with roast chicken or turkey. For a change, turnip and potato\ may be mashed to- gether. Home economists state that mashed turnip need not always taste the—same. It may- be served simply with butter, but for a different flavor experience one of the following may be mixed with 6 servings of the golden flesh; 1/2 cup grated ched-, dar cheese, 1/4 teaspoon ginger or nutmeg or 1 tablespoomisugar. AHEAD! BUY CANADA SAVINGS BONDS • • • 0_ 4 • 1 1/ 4 WE'VE SHARPENED OUR KNIVES FO BETTER TRIM— WE'VE SHARPENED OUR PENRCILS To Give YOU THE , FOR BETTER PRICES... BEST POSSIRLE VALUES OUSUNG ICA'S isthAimu.et *OF ROUND UP! IgA PRESENTS A GRAND ARRAY OE MUGHIY NNE REEF VALUES FOR YOU. STOCK UP ow._ ou PE x•LECTED atom THE aiNflr„vEmy-41617. IN. SpEcTED MLR T..,OU.Rur a MIN NAY "COME AND El l --riA vow,. • 11 RED OR SLUE BRAND BONELESS CROSS RED OR BLUE BRAND CUT FROM THE CHUCK SWISS STEAKS YOUNG CANADIAN NIOZEN,- GRADE "A" 20 lb. - 40 Tom TURKEys • RED OR SLUE BRAND SEMI BONELESS BLADE STEAKS CANADA GRAN "AP- FROZEN WINS PRIDE OF CANADA GEESE Get SIDE MACON MORE EXTRA BIG MEAT VALUES! • EGA BUYS t'fx. GRAND CHAMPION 0.0. BEEF One' otAn IGA w...aeHE mcfrfaies in south- - MINHRI Ontel•60 ot,thas;00 ‘thi Ge ChOnlpitiel 0,14ef ft ttotket *rotten _ invouaLowtdonysa. ound..o.ott•At. ostompLo of coo- t:mod do*. to wow* it041 Whit OW Witt `tom • ••••••• WIENERS TOO YAW • 4 VAMITIIS 1004.0041A. Mat MIACA400111 01/M. OS 144.* CHICKEN LOAF ',AMY MIRE FAST TRYOSUIR WOMAN RACK NACOS svarsovigmax SAUSAGE MEAT 49: 1 49 • TOM MAW WIENERS POO YOUR ND RA SAUSAGE 69! LLIPI SME SWOTS COOED. REEF 99t ,IKITTPOITISOM RAM • •