The Huron Expositor, 1972-04-06, Page 10A•TURKEY FONDUE - FANTASTIC!
Turkey has a fine reputation for being delicious, economical and easy td prepare: It is also,
extremely versatile, and home economists indicate how very popular turkey can be when used
in a fondue. A turkey fondue can be lots of fun; why not serve That your next party? '
Turkey---Ina fondue?
INTERESTED IN
• An Oppoilunity For
Readers of
lultrin &witty
$300 is being awarded to the reader of a weekly
. newspaper-associated as ember of the Cana—
dian Community Newspaper Astociation- who
best describes in his or her' own words just what
the weekly •newspaper-means to hiM or her.
The written expression of frank opinion on
"Our Hometown Paper". should be at least 250
wordi but not exceed 700.
Objective is to encourage readers of CCNA
Weeklies to think about what their weekly means
to them, their families, their lives and their corn-
munites, and to set these thoughts down in
straightforward language. Polished literary ex-
pression is not sought. The judges will be inter-
ested in simple, clear exposition that indicates an
awareness by the reader of the role of the week-
ly in the community.
Entries will first be published in the member
paper.
Judges will not look for excessively high
praise for the local weekly; they will study the
judgment and -understanding by readers of the
function of the weekly. This could come from a
weekly of any size, large or small.
This is a unique award since it is offered not to
member papers, their staffs or regular contribu-
tors (they are specifically excluded), but to the
reader of a CCNA weekly who• best describes hi
his or her own words just what the weekly news-
paper means to him or her
Send in your entry now to
ti-t ;Iron
Box 69
(fxpositor
Seaforth, Ont.
(NOTE: Entries must be received not later than April 15, 1972)
RA and
GREY
L
'TRUST COMPANY SINCE 1899
VG
Smiles . .
Buzzing .around in the super-
market, the housefly-alighted
near the insecticidels and read
the labels with horror. As' he
flew away, he shook his, head and
thought sadly: "Alas! There's
so much- hatred in th e world
today."
11/,;-.1111# 111:1#0p1 grOSITOR, SEAFORTH, ANT, APRIL 6, 1972
aitionO authprtty gains $5250 grant
Murray Gaunt **p.p. for
114-rOu-B131Ce, has announced
approval of a, provincial grant 1,
h the amount of $5, 50.00 to the
Maitland Valley onservation
Authority for a pre iminary en-
gineering study on a proposed
weir in the Falls Reserve Con-
servation Area in Colborne
Township.
The study is to determine the
feasibility of constructing a weir
across the Maitland River above
the falls in the Falls. Reserve
Conservation Area. The study
will include hydraulic and hydro-
logic studies, preliminary soils
investigations, water quality
analysis, determination of the
most suitable type of weir and
preparation of cost estimates.
Member ,m inicipalities ' are
designated as benefiting and will
be levied the Authority's share
of the cost.
ARNOLD STINNISSEN
Life — Health and Accident —
Registered. Retirement Pensions —
Income Tax Deductable Registered
Retirement Annuities
Representing
Sun ,Lie Assurance Company
of Canada
• TELEPHONE 527-0410
117 GODERICH ST. EAST — SEAFPRTH
EMU CREAM SHERRY
The lowest priced, best tasting Australian
cream sherry in Ontario is at your local
liquor store.
•
. Try this remarkable wine imported from
sunny Australia. Treat yourself and your
Other fine Emu wines.
999 Red Port Wine Medium Dry Sherry 444 Dessert 'Wine
Imported and hoole,d by the I.CBO
friends today.
......
,k.a. Z../.‘,4 APO,'
LvuTfinD
A. ,
The lost
generation
to play here
The latest Billy Graham:AM,
LoSt Generation, features special
appearances by Art Linkletter
and ,,Dragnet" star Jack Webb.
Lost Generation, a probing
documentary which takes a close
look ,at the attitudes and Morals
of today, will be shown on Satur-
day, April 8, at S.D.H.S. and is
sponsored by South Huron Youth
For Christ.
Every week more .and more
people discover what mightyJob5
are accomplished by low cost
Expositor Want Ads. ptal 527-
0240. '
The flowers and the Spring...
• tra la's we'll leave to you
but maybe we can help
with your Spring problems.
Like finding the money for
home renovations, for
cottage .re-habilitation, even
providing the. where .withal --•
for a new home. Whatever
your.money need, bring it
to the people- who reach
back-to over 8O years
experience in solving
money problems.
such as pies, soups and frozen
dinners must use wholesome tur-
key meat that has been inspected
by veterinarians in government
inspected plants, and should
carry the words "Canada" or
"Canada Approved" on the label.
Whole .turkeys' are also sold by
grade.. The grade name is marked
on a metal tag •on the turkey
breast, prInted on the package or
on an insert in the package. Most
familiar . are Canada Grade A
birds 'but you may note Canada
Grade B and Canada Utility grade
turkeys being sold. The Canada
Utility birds may show bruises
or be missing a wing or leg
from damage during processing:
They are a good buy when appear-
ance is •not of absolute import-
ance;
Turkey Is-not-just a holiday
meat; it is availabel now the
year round. There is no need
to buy a large turkey - small
birds of about 8, pounds are
readily available as well as tur-
key parts.
• Cooked turkey can be served
in an almost endless variety of
ways, even in, fondues. A turkey
fondue is quite easy to serve,
too. Cubes of turkey are dipped
in a tasty batter and then dropped
in hot cooking oil. In a few
seconds ybu get delicious" Wu-
c,hees, which can be dipped in a
savory sauce.
Home 'economists insist that
you use a fondue pot that can
withstand high heat. It should be
filled about half-way full'of cook-
ing oil and heated to 375 degrees
F. The batter-covered cubes of
turkey can, be dropped in or left
on' ea.z.h person's fondue fork,
whichever ,you prefer. When the
"rbatter covering is light brown
and crusty, it is 'ready, to dip
In one of a variety of sauces"
before eating. The home econo-
mists -have selected two delic-
ious sauces from their color- .,
ful recipe leaflet "Fondue Fav-
orites" for you to try. If you
would like to try others, the
leaflet is available from Infor-:
mation Division, Agriculture
Canada, Ottawa, Ontario K1A
007.
TURKEY FONDUE .
Batter
3/4 cup flour
1/4 cup cornstarch
4., teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs.
1 cup milk or 1/2 cup beer
Mix dry ingredients. Com-
bine eggs and liquid, then add
gradually to dry ingredients,
mixing to ,a smooth batter.
Fondue
1/4 cup butter
2 cups oil
3 cups diced cooked turkey
1/2 inch cubes
Combine butter and oil in
fondue pot and heat to 375 de-
grees F;;" - Have guests spear
'pieces of meat on long-handled
forks or long skewers and dip
into batter then into hot oil until
coating browns (about 3 min-
utes). Remove from forks and,
if desired, serve with sauces.
servings.
CURRIED MAYONNAISE
1/2 cup Mayonnaise
1/4 dairy sour cream
1 teaspoon curry powder- "-
Blend all ingredients to-
gether. Chill. Makes about 3/4
cup.
• TANGY TOMATO SAUCE
1 cup chili sauce
1 tablespoon horseradish
1 tablespoon Worcestershire
sauce
2 teaspoons prepared Mustard
1 tablespoon lemon juice
Combine ingredients and
chill. Makes about 1 cup.
Its maple
syrup time
in Ontario
All the countries of the world
have their own food specialties,
and Eastern Canada is no excep-
tion. As soon as the first rays
of spring sunshine appear, there --
is great activity in this part of
the country. It is maple sprny
time and with this come all the it
delicious-maple products.
Maple syrup was made by
the Indians a long time before
Canada was discovered by the
white men..-begencl--tras - it-that •
an Indian squaw .by accident found
the delicious flavor of maple by
overcooking meat in the sweet
sap from the maple tree. The
new settlers liked the sweetness
of this product and quickly
, `adopted a method to produce
maple syrup.
Since then, there have been
•many changes in the maple ind-
ustry, and .newer methods are
continually being tried. Modern
equipment, sanitary methods of
collecting the sap and produc-
ing the syrup have 'greatly revo-
lutionized a very old Canadian
industry. And with thin, ,more
syrup is being produced and the
syrup is of higher quality.
I f you buy fresh maple syrup
during the coming weeks, be sure
to buy from a reputable dealer,
or check the label on the prod-
uct. A can or bottle of syrup
must state on the label: • the
' net weight, name .and address
of the producer or packer, and
the license number of the com-
pany. In Quebec province, all
maple products are sold by grade,
but this is not compulsory in the
other provinces. The grades are:
Canada Fancy, Canada Light,
Canada Medium and Canada"Dar k.
Besides maple syrup, you may
see other delicious • maple
products being sold at Hills time
of year - soft sugar, hard sugar, ,
maple butter and taffy.
There is really no better
way to enjoy maple syrup than
fresh, mit of ,the can, with cake,
ice' cream, fruit, etc. But if' you
would like to use it in a maple-
butter sauce 'or a delicious
maple-cream, dessert, home ec-
onomists have tested these fol-
lowing recipes and recommend
them as excellent ways of enjoy-
ing maple syrup this spring.
' MAPLE BUTTER SAUCE
2 tablespoons cornstarch
1/2 cup water
1 cup maple syrup
3 tablespoons butter
Combine cornstarch, water
and maple syrup. Stir and cook' o
until clear •and thick. Stir in
butter. May be served as sauce
for ice cream, other desserts
or pancakes. Makes about 1/2
cups. MAPLE NUT SAUCE-
Make as Maple Butter Sauce
but use 1/4 cup chopped toasted
almonds in place of butter.
FROZEN MAPLE CREAM
2/3‘,cup maple syrup ,.
2 egg v,hites or egg yolks,
1/2 pint (1 1/4 cups) whipping
cream .
1/4 cup chopped nuts
Bring maple syrup' to boil
and simmer 5 minutes. Beat egg
whites until stiff or beat egg yolks.
SloWly pour in syrup. Beat con-,
stantly until light and fluffy( about
5 minutes). Chill. Beat wh ing
•
vi.
cream until stiff but glossy. old
cream and nuts into egg mix-
ture. Pour • into -4-cup mold or
freezer container. Freeze until
firm. Cover foi longer storage
than 24 hours. May be stored
1 month at 0 degrees F. Serve
frozen. 8 servings.
Turkey has certainly become
popular these last few years. It
is a frequent ',.special" In stores
and a common menu item in rest-
aurants and at home. These days'
it is available fresh or' frozen,
raw or cooked, whole or inparts,
with or' without bones. All types •
of turkey and turkey . products,
Spring
brings
jlowers and
problems
re.
44.
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