The URL can be used to link to this page

Clinton News-Record, 1969-07-10, Page 8Menu. of the week Use butter sauce for no -fuss barbecue��n.��T��1v1919B9> Chicken Special Cabbage Slavv Ontario Canned Pear Halves Chicken provides good eating on ;n eeenzmy note, reminds the Food Council, Ontar o Department of Agriculture and Food. Try an easily prepared chicken. and vegetable dish for a hearty meal. A whole chicken, cut up, may be less expensive than individual pieces. For dessert, dress up Ontario canned pear halves by serving them atop vanilla ice cream. Top with hot chocolate sauce, Chicken Special 6 chicken half -breasts (or cut-up chicken) 11/2 tsp salt 1/8 tsp pepper 1/4 tsp paprika 3/4 cup fine dry bread crumbs Cottage cheese Are you weight -watching? Something nutritious yet low in calories can help lose those extra pounds, Try cottage cheese. Rich in protein, calcium and B vitamins, one-quarter cup dry cottage cheese has • only 43 calories. This cottage cheese cake,, suggested by , the Food Department at Macdonald Institute, University of Guelph, makes a tasty addition at any meal. COTTAGE CHEESE CAKE 1/2 cup butter 11/2 cups brown sugar STRAWBERRY CREAM Crust: 11/2 cups graham cracker crumbs 1/4 cup sugar I/4 cup butter, melted Combine and press into sides and bottom of a 9 -inch pie pan. Filling: 12 ounces cream cheese 1/a cup sugar 3 egg yolks 1 tsp vanilla 1/4 tsp almond extract 3 egg whites Cream cheese, add 1/2 cup sugar and blend thoroughly. Add egg yolks one at a time and beat wellafter each addition. Stir in vanilla and almond flavorings. Beat egg whites until stiff and fold into cheese mixture. Blend well. Pour into crust and bake at 325 deg. F about 50 minutes or until set and lightly browned. Increase oven temperature to 450 deg F. Combine 1 cup sour cream, 1 tablespoon sugar and 1/2 teaspoon vanilla and spread over top. Bake 5 minutes. Serve cold with sugared strawberries spooned over, 2 eggs slightly beaten 1 to 3 tbsp butter of fat or Oil 1/2 cup. water 1 can condensed cream of chicken soup 11/2 cups thinly sliced carrots 3/4cup celery (diced) 2 cups potatoes (cut in thin strips) Season chicken pieces with salt, pepper and paprika and roll in bread crumbs. Dip ehicken into eggs, and roll again. Brown slowly in hot fat until golden brown, Add water,, cover and cook over low heat until almost tender (about 30 minutes). Remove chicken, and keep hot. Add soup to pan; then vegetables, place chicken pieces on top. Cover, simmer gently until chicken and vegetables are tender. Serves six, dieter's friend 1 tbsp lemon juice 1 tsp vanilla 2 cups cottage cheese 13/4 cups all purpose flour 1/2 tsp salt 21/2 tsp baking powder 1 cup seedless raisins. Cream butter and 3/4 cup brown sugar. Beat in egg, vanilla and lemon juice. Blend cottage cheese with remaining brown sugar, add to creamed mixture. Beat thorougly. Sift dry ingredients and fold into creamed mixture. Stir in raisins. Bake in two 8 -inch -square pans in a 350 deg. F oven for 30 to 35 minutes. Strawberry time "Strawberry ripe" was the cry of the street vendor in England of long ago. And indeed strawberries are ripe. The fragrant flavourful berry is a favourite of Canadians in shortcakes, pies, tarts and above all jam. For it is in jam that we preserve its goodness for the winter months. So, start right now by making a variety of flavourful • spreads in combination or just plain. When you use commercial fruit pectin you'll find it's so easy and so sure to make jams and jellies. Once more because the boil is only one minute, your jam will have true fruit flavour and colour, It's economical too, — because the fruit does not have to be concentrated, . — you'll get more glasses of jam. And it's fast — just 15 minutes after the fruit is prepared, the jam is completely finished. For .effortless barbecpe cooking this year, .choose :flavorful butter sauce to Accent those all-time favorites, steak or chicken. Foods almost cook themselves, and come off the grill succulently tender and superbly flavored, The sauces can be misled up in just a few minutes. While the coals are burning down to the right stage for cooking, you can melt a little butter in a small saucepan, add a few key seasonings and it's all ready for basting as the meat goes on the grill. For an economical family steak, try the BARBECUED STEAK ROAST. Brown it quickly over hot coals then wrap it in foil with. the special butter sauce, tomatoes, carrots and green pepper. It roasts away with no fuss or muss while you sitback and relax. Roast potatoes at the same time, then add tossed salad, dressed with crumbled blue .cheese and tall glasses of milk' to complete the first course. This is a good recipe to keep in mind too when you want to cook miles away from home at the beach or campsite. You can prepare steak and sauce and wrap it in foil ready for the fire before leaving home. To delight family and friends, give your chicken a new flavor accent with the ORANGE BARBECUED CHICKEN recipe. Marinate the chicken several hours in a mixture of orange and lemon juice. Combine leftover juice, melted butter and maple syrup; then add a touch of ginger for seasoning. If you have a rotisserie attachment for your barbecue with one of the new rotisserie baskets, you won't have to worry abou>; the chicken burping. Just baste it frequently while the basket turns. If not, you'll, have to watch the chicken doesn't burn; turn each piece frequently and baste well with sauce. Shortly before serving, heat sweet potatoes in extra sauce for a delicious combination. Now then, we hope you're Sufficiently motivated to stoke up the coals and join the backyard chefs! BARBECUED STEAK ROAST (Makes 4 Servings) 1 (2 - 21 pound) round steak, 2 inches thick 1/2 cup butter 1/4 cup finely -chopped onion 1/4 cup chili sauce 1 tablespoon vinegar 1 teaspoon prepared mustard 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 medium green pepper, cut in strips 2 medium carrots, cut in sticks 1 Targe tomato, cut in wedges Place steak on barbecue rack 4 to 6 inches above the hot coals; brown 4 to 5 minutes on each side. Meanwhile in. a small saucepan combine butter, onion, Barbecuing chicken Q. When I barbecue chicken pieces, I always find that the skin scorches easily. Is there any way of preventing this? A. First, you shouldn't start barbecuing until the coals are covered with a grey ash. Brushing the chicken pieces liberally with cooking . oil and basting them often will help prevent scorching. After browning the pieces, keep the grill about 5 inches from the fire. Turn the chicken often and keep the skin side down only about 3 minutes .because this side scorches readily. Add the atih barbecue sauce at the end of the cooking time. Taking these precautions, the chicken pieces should be delicious and evenly browned. Ontario -- what if was, what .if is, and how it got that way. Ontario Scene Ji -totes Scott Fully illustrated with over se photographs, ONTARIO SCENE ranges enthusiastically through the resort areas and little-known Villages and towns, as well as the theatres, museums, galleries. universities and the social activities of the province. It is, in fact, a fascinating pot-pouri of historical background, geography anecdote and fact, providing a wealth of practical and entertaining information salted by the author's good-humoured, sontetit154 u9'y, cot711tt enta r1', And about everything he writes, Mr, Scott has an opinion, \s a si%th gri oration Ontarian 1 have trier{ to express tthal i really feel about this province which amuses tile., e.easpet'atca nit. make, Inc despair but alwuv; Mak 05 1ne feel alive.' James Scott live, hi Seaf rth, Ontario, and Is the author of Several books describing the ,growth of •verlous regions of Ontario, By his 0.W11definition lie is 3 co 1pui ,ivi traveller and has logged up ak rtnrtit as 40,001 miles in a year travelling in Ontat'io. Advising travellers to get off the highways, Mr. Scott details in his book the litany unusual and unique aspects of his province. illustrated $6;95 Front The Ryerson Col(ectioh Of Fine Cdnodion Books Smith's OIEFICE SUPPLIES (Porrnerly Mac Ewans) r ALBERTsT. J /1$2,9166 CLINTON ON chili•, sauce, vinegar, mustard, Worcestershire .sauce and salt. Stir over low heat until butter is melted, Tear off about a 4 -foot length of aluminum foil;; fold in half lengthwise. Centre steak on foil and cover with green pepper,. carrots and tomato. Pour sauce over steak. Bring up sides of foil ' and fold down onto meat in tight double folds, Fold ends close to meat to seal. Place over slow Goals 1 to 2 hours or until tender. Note: 'Po Bake: Place under broiler 2 to 3 inches from heat; broil each side 4 to 5 minutes to brown. Preheat oven to 350 degrees F. Centre steak on foil and cover with vegetables and sauce. Fold fon over meat and bake in preheated oven 21/2 to 3 hours or until tender, ORANGE BARBECUED CHICKEN (Makes 4 Servings) 1 cup orange juice 1/ cup lemon juice 1 (21/2 - 3 pound) broiler fryer, cut up '/a cup butter 1/4 cup maple syrup 2 teaspoons orange rind 1/2 teaspoon ginger 1 teaspoon salt 1/8 teaspoon pepper 2 large sweet potatoes Combine orange juice and lemon juice and pour over chicken. Marinate 2 to 3 hours, Drain. Melt butter in a small saucepan. Add marinade, maple syrup, orange rind, ginger, salt and pepper. Simmer 20 minutes. Meanwhile place .ehicken pieces in rotisserie basket, Rotate over slow coals basting every 10 to 15 minutes with butter sauce. Cook for about 45 minutes or until chicken is tender. If you don't have a rotisserie basket, place pieces on greased grill and brown 3 inches from fire. Raise grill 4 to 6 inches from fire and cook until tender (20 to 45 minutes) turning frequently and basting with butter sauce. Meanwhile Book, peel and slice sweet potatoes, About 15 minutes before serving place Sweet potatoes in disposable aluminurrr baking pan on grill and spoon remaining sauce over potatoes. Note; To Broil: Place under broiler 9 to 11 inches from heat. Turn chicken every 10 to 15 minutes, basting with sauce. Broil about 45 minutes or until tender. About 10 minutes before serving, place sweet potatoes. under broiler and spoon remaining sauce over potatoes, Hi Kids! I'M GIVING AWAY and other prizes f "Muir for my Safety Contest in this newspaper" HI KIDS! YOU ARE INVITED TO ATTEND DAILY VACATION BIBLE SCHOOL DATES: • JULY 21 - _AUG. 1 TIME: 9-11:30 a.m. PLACE: CHRISTIAN REFORMED CHURCH WONDERFUL STORIES. NEW AND INTERESTING CRAFTS ALL CHILDREN RANGING FROM AGES 5 TO 13 WALL BE RECEIVED WiTH OPEN ARMS, 28b FASHION SHOPPE'S SUMMER SH1ON SALE 20% ro 5O% REDUCTIONS • DRESSES * SPORTSWEAR. • CAR COATS • TOPS • COATS • SUITS. * SLIMS • PANT SUITS • BATHING SUITS * Starts Thursday, July lath SHOPPE THE SQUARE Open All Day Wednesday .,