Clinton News-Record, 1971-10-14, Page 17BAKED APPLES
6 cooking apples
2 tablespoons butter
1/2 cup brown sugar
1/8 teaspoon cinnamon
1(8 teaspoon salt
6 tablespoons water
Wash and core apples, Make a
cut about half an inch deep
around each apple near the top,
to prevent skin splitting during
baking; place apples in baking
pan, Cream butter, sugar,
cinnamon and salt, and fill
centers of apples, Add water to
pan, Bake uncovered at 375 deg.
F, until tender (25 to 50
minutes—McIntosh and similar
varieties bake in 25 to 30
minutes; Northern Spy and
other firm varieties may take up
to 50 minutes.) 6 servings.
Try one of the following
fillings instead of, or in
combination with, sugar
mixture: add raisins, currants,
candied ginger, cut peel or
chapped nuts to sugar mixture;
use mincemeat, cranberry sauce
or jam in place of sugar mixture;
top each apple with a
marshmallow or a spoonful of
meringue, 10 minutes before
baking is completed.
EAT THAT
HALLOWE'EN PUMPKIN
The golden jack-o-lantern
with its smiling or leering face
deserves'a noble demise. It seems
a great waste to just discard it
when the Hallowe'en fun is over.
However, it should be looked
after right away before the
spooks and goblins work their
magic and cause it to spoil! To
help you use the colorful flesh,
the home economists at Canada
Agriculture, Ottawa have some
suggestions, You may use the
cooked mashed pumpkin like
spuash, or in recipes calling for
canned pumpkin.
To prepare pumpkin for
cooking, cut it in pieces and
remove seeds. Bake covered,
with a little water, at 325 deg. F,
until tender (about 50 minutes);
or steam 20 to 30 minutes.
Remove rind, sprinkle with salt
and mash. If you use it as a
vegetable, add some butter and
pepper,
Some mashed pumpkin may
be used in muffins and cookies
as well as the traditional
pumpkin custard-type or chiffon
"'pies. Fresh pumpkin may also be
made into a preserve. For recipes
using pumpkin send for your
free copy of "Squash and
Pumpkin", publication 1140 to
the In formation Division,
Canada Department of
Agriculture, Ottawa K1A 007.
For a rather unusual dessert
which tastes as delicate as it
looks, the home economists
offer their recipe for "Spiced
Pumpkin Parfait". The
"Pumpkin Pie" is traditional but
always a favorite. So, it seems,
the Hallowe'en pumpkin can
have many faces.
SPICED
PUMPKIN PARFAIT
1 cup mashed cooked pumpkin
2 tablespoons brown sugar
' teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
Dash cloves
1/8 teaspoon salt
1 package vanilla pudding mix
2 cups milk
3/4 cup whipping cream
3 tablespoons sugar
Mix pumpkin, brown sugar
and spices, Combine vanilla
pudding with milk and cook
Clinton News-fleorct, Thursday, -Qc.tgber 14, 1971 7A
Askutasquah for lunch
Baked apples are a homey type of dessert. Fragrant, with brown sugar and spice, they may be
stuffed with raisins, mincemeat or jam. Obligingly, they may share a 375 degree F. oven with
scalloped dishes and casseroles, The home economists at Canada Department of Agriculture,
Ottawa suggest that a shallow cut, about half an inch deep, be made around each apple'near the
top, to prevent skin splitting during baking.
according to package directions,
Add pumpkin mixture and chill.
Whip cream until beginning to
thicken, then beat in the 3
tablespoons sugar, Arrange
alternate layers of pumpkin
mixture and whipped cream in
parfait glasses, saving some
whipped cream for the top. 6
servings.
PUMPKIN PIE
% cup brown sugar
V2 teaspoon salt
'A teaspoon nutmeg
3/4 teaspoon ginger
1/2 teaspoon cinnamon
Dash cloves
Dash allspice
1 3/4 cups mashed cooked
pumpkin
2 eggs, beaten
1 cup scalded light cream
1 unbaked 9-inch pie shell
Mix sugar, salt and spices.
Add pumpkin and eggs and beat
until smooth. Stir in cream. Pour
into pie shell. Bake 10 minutes
at 450 deg. F; turn oven control
to 350 deg. F and continue
baking until filling sets (35 to 40
minutes.) 6 servings. Note: 1 1/2
cups hot milk may be used in
place of cream.
3 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup light cream
VI teaspoon Worcestershire sauce
3/4 cup grated cheddar cheese
Paprika
Saute onions in butter,
_turning frequently until almost
tender (about 10 minutes).
Blend in flour, salt and pepper.
Gradually add cream and
Worcestershire sauce, Stir and
cook until smooth and thick.
Cover and cook until onions are
tender (about 10 minutes). Add
cheese and stir until melted.
Sprinkle with paprika before
serving. 6 servings
ONIONS AU GRATIN
3 cups (11/4 pounds) sliced
onions
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
11/2 cups (6 ounces) grated
cheddar cheese
1 tablespoon butter
1 tablespoon water
2 tablespoons buttered bread
crumbs
2 or 3 stuffed olives (optional)
Arrange 1 cup onions in
greased baking dish. Mix flour
and seasonings. Sprinkle 1/3
flour mixture over onions, then
sprinkle with 1/2 cup cheese.
Repeat layers twice. Dot with
butter, add water and cover.
Bake at 350 deg. F until onions
are tender (about 11/4 hours).
Uncover, sprinkle with crumbs
and return to oven to. brown
(about 10 minutes). Garnish
with olive slices, 6 servings.
TRUST COMPANY SINCE 1089
Lealand Hill, Manager
Elgin and Kingston Streets,
Goderich 524431/
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EP ROUND' ite
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CHECK THESE VALUES
CAKE MIXES
ASSORTED FLAVORS
91.9.9oz.
p6uth
pok
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ALBUM
Baked apple delicious for fall,
winter menus; pumpkin hints too Ha ving askutasquash for
dinner? It's tender and
delectable, low in cost and
calories, It's been popular for
about 5,000 years, The
American Indians discovered it
long before Columbus found
America. Its Indian name is now
shortened to squash and its list
of uses ranges from soup to
dessert.
There are two types of
squash. Summer squash is
harvested early, before it
matures, Its flesh is generally
white. Popular varieties are
zucchini, vegetable marrow, and
scallop or pattypan. The tender,
thin rind and seeds are not
removed. Simply wash well,
slice, and saute or steam for 5 to
10 minutes.
Winter squash, however, must
be fully mature or the flesh will
be watery and bitter. Therefore,
buy medium to large winter
squash with thick heavy rinds.
Marketed in the fall, they can be
stored up to 6 months for
winter. Acorn or pepper squash,
Hubbard, buttercup and
butternut are familiar. Their
flesh will be a rich yellow or
orange. Slice or halve winter
squash, remove seeds and bake
at 400 degrees or steam for 25
to 30 minutes, advise food
specialists at the Ontario Food
Council, Ontario Department of
Agriculture and Food. Add
butter and freshly ground
pepper, herbs, bacon bits, onion,
tomatoes, sausage, sour cream,
cheese, or brown sugar. Mash, or
41 WW1 917”
stuff, make a souel, make a pie,
make a pickle, or make them all.
Versatile squash is a cook's best
friend,
3=========FICE
Tough times
for
grasshoppers
Remember that old
fable about the grass-
hopper living it up
and laughing at the ant
as it worked to save
for the hard times
ahead'? To laugh
tomorrow, save today!
Get eight per cent at
Victoria and Grey.
TICR9RIA and
GREY VG TRY SOME CHEESE
WITH THE ONIONS
Cheese does many things for
many people. The mere
utterance of the word brings
happy expressions to the
"camera-shy" and • its various
flavors provide pleasure to those
who savor it.
Cheese is an extremely
versatile food and a highly
nutritious one. Because it takes
more than a gallon of milk to
make one pound of .cheese, it
contains the most important
nutritive elements of
milk-calcium, protein and
riboflavin. There are types to
satisfy all palates: the
ever-popular Canadian cheddar
with varying degrees of mildness
or sharpness, the more
perishable delicate curd of
cottage cheese, the unlimited
kinds of process cheese which
may be sliced, spread or grated,
and the Canadian-made varieties
of European cheeses such as
Camembert, Gouda, Mozzarella
and Emmenthaler. Cheese is
always an economical food
because there is no waste,
Cheese has as many diverse
uses as it has names and shapes.
Arranged on a wooden tray with
fresh fruit and crackers, it makes
an easy dessert. And what is a
piece of apple pie without the
accompanying wedge of
cheddar? Cheese may go into
desserts such as cheese cake or
apple crisp; and entertaining
would be difficult indeed
without cheese because it is the
basis of so many hors d'oeuvres
and dips. Cheese may also be an
ingredient of sauces to serve
with vegetables, The home
economists at Canada
Agriculture, Ottawa have
combined cheese with onions in
two recipes, one for the Oven
and the other for a top-stove
dish. This food combination is a
tasty one and is timely now
because the new crop of "yellow
skin" onions are in good supply.
They should be available in mesh
or perforated plastic bags Of 2,
3, 5, 10 pounds or more, Good
quality onions should have dry
crackling skins. When stored in a
cool, dry well-ventilated place,
they will keep for several weeks.
ONIONS AND CHEESE
4 cups (11/2 pounds) sliced
onions
3rd BIG WEEK! SAVE DURING IGAI FAMOUS ANNUAL TABLETRIIN
The story of
Canada's
apples
Canadians eat many apples.
At this time of year, most
shopping carts carry a bag of
family favorites to the check-out
counter. One variety, the
McIntosh, seems to thrive in all
the large orchards areas of
Canada while other kinds are
associated with more specific
provinces. British Columbia has
its Delicious, Spartan and
Winesap. Ontario is proud of its
Northern Spy as well as
Delicious. Quebec has Cortland,
Lobo, and Snow. Nova Scotia's
most popular varieties are
Golden Delicious, Gravenstein
and Spy. Among the good
all-purpose apples are McIntosh,
Cortland and Spy.
Apples are sold mostly in 3, 5
or 10 pound plastic bags but are
also available in baskets, boxes
or cartons, The container must
be marked with the name and
address of the packer or shipper,
grade, variety and size of apples.
Apples repacked for retail sale
are subject to provincial
legislation, which varies by
provinces. "Canada Fancy" is
the grade commonly available
but "Canada Cee" grade, is
satisfactory for cooking, where
shape, size and color are not so
important.
Most families buy fresh
apples every week or two
because they have limited
storage space. Apples are usually
good keepers, and will retain
their crispness when stored in
the refrigerator either in
perforated plastic bags or it the
crisper. Baskets of apples should
be stored lit a tool room of 32
deg. to 40 deg. F, and covered
with perforated plastic.
The following useful
information is provided by the
home economists at Canada
Agriculture, Ottawa:
I bushel weighs about 45
pounds; 1 Nandi-Paek box holds
about 20 pounds; -6-quart basket
holds about 7 pounds; 4-quart
basket holds about 5 pounds;
3-pound package contains about
9 medium apples; 1 pound
equals about 3 medium apples,
With a good supply of apples
on local markets this year,
consumers tray appreciate a
reminder that meals can be built
around this popular fruit. Apples
may be cooked for sauce, ,or
glazed and used with poultry or
pork in the main course; baked
in cobblers, pies, takes and
pastries; or used raw in salads. If
your family favors baked apples
why not 'treat there to some
interesting fillings now and in
the months to come, Apples,
baked at 375 deg. F, can share
an oven with a easerole =and are
delicious served warm or eoldL
1 ' PERSONALLY SELECTED
RED OR BLUE BRAND
BO
STEA
NELESS
ROUND KS OR GOVERNMENT INSPECTED
BRANDED DEO ,
FOR YOUR 1101%1 FREEZER
•
CUT IT YOURSELF AND SAVE OR LET US CUT
AND WRAP 11 TO YOUR SPECIFtCATIONS FOR 6. PER LB
I
ROAST
0 9
LB
RED OR BLUE BRAND
BONELESS SAVOY
STEAKS OR
ROAST
LB
CUT FROM THE CHUCK
89L.
RED OR BLUE BRAND
SIRLOIN, T-BONE, WING
STEAKS OR
ROAST
I
9 LB
6. pre, lb
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and wrappmg
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to lb SIZE
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WHITE SWAN AU COLORS 4 5
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piltItOts 144 isia 1
CANADA 141•1.c..r. 3 19 1 Gnaws •
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TOP VALU
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WITH PORK
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5 izr s 1
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GARBAGE i
oleg, 411,11 .110 a 7 4
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WITH A
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-CANADA-FANCY $o %en,
AltINTOSN APPIES P"J71
VA Na f -14.01110A
GRAPEIRUIn illy mil,.
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IMPORTED
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'DINNERWARE ill ENGLISH
IVidgognod trunstall) L
11ARvE
td:,
ST PATOIS
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ON SALE THIS WEEK,
CHAD it RUTTER PLATE A with $3.00
MOO ONO FOR ONLY A- PACESt IP
DIFF1MINT PICTURES
ON SALE EACH WINK
14110 '
BOA pinhem
ONLY eioth The home economists at Canada
Agriculture, Ottawa include
Several suggestions for fillings for
the baked apples,
ON SW AT AIL 10Airt