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O0 PlicitQn .14em,13ePprci,'Ttourpciay:, ,January 29, 1970
Menu .of the Week
THE GALLOPING GOURMET
The guru of gastronomy, Graham Kerr, gallops into radio with a
new series of helpful cooking hints. The Galloping Gourmet, who
began on CBC Radio in January, is heard at 9:10 a.m. Monday
through Friday. On his five-minute radio show Kerr is every bit as
entertaining as he is on his weekly TV series which has had
phenomenal success all over the world. If you're looking for menu
suggestions, The Galloping Gourmet has the answer. For TV
viewers, the Galloping Gourmet is carried Monday through
Saturday on the CBC-TV network.
IN CLINTON at,
LAWSON & WISE INSURANCE
6 Rattenbuy St. E,
Clinton 462.6644
ALSO
SUITS COATS SPORTSWEAR
HATS WEDDING GOWNS
VEILS HEAD PIECES
AT BARGAIN PRICES
DRESSES
SPORTSWEAR
GODERICH
SHOPPE
.Deep. frying quick, ifelitious •
For easy enteMoning
serve buffet style
Crusty Fried Chicken
Mashed Potatoes
Glazed Carrots
• Cherry-Berry Pudding*
Consistently good prices on
chicken this winter have made it
a thrifty choice at mealtime. The
coated chicken pieces will be
crispy but not too greasy if you
use hot fat; turn the pieces often
with kitchen tongs rather than a
fork; uncover the pan during the
last 10 minutes of the frying
period; and finally drain the
chicken pieces onto • paper
towelling just before serving.
Cherry-Berry Pudding*
1 14-oz. can pitted sour red
cherries
1/2 cup cherry syrup
1 11-oz, pkg. frozen blueberries,
thawed
3 tbsp, lemon juice
1/4 cup cornstarch
1/2 cup sugar
Spit Roasted Pork Loin
With Orange Sauce
Nothing is as easily prepared
as a big handsome spit roasted
pork loin, or more tempting hot
off the spit, beautifully tender,
handsomely browned and crispy
crusted.
To make this fine roast the
loin is allowed to stand in a
spicy orange marinade before
roasting. It is then drained and
balanced on the spit so it will
turn smoothly and roast evenly
without straining the motor. The
meat is basted frequently with
additional orange marinade
while roasting to give it added
flavor.
1 (6-ounce) can frozen orange
juice concentrate, defrosted
1/2 cup honey
1/3 cup water
1/3 cup vinegar
1 teaspoon prepared mustard
1 teaspoon soya sauce
'/4 teaspoon salt
5 or 6 drops Tabasco sauce
4 to 5 pound centre cut pork
loin roast
4 teaspoons cornstarch
1/4 cup orange liqueur
1/2 cup dairy sour cream
Combine first eight
ingredients in saucepan; bring to
a boil. Cool. Carefully slide pork
loin into plastic bag. Pour sauce
into bag. Close bag and place in
shallow dish in refrigerator to
marinate 4 to 6 hours or
1/4 tsp, salt
1/8 tsp. cinnamon
dash of nutmeg
* *
1 cup biscuit mix
1/4 - 1/3 cup milk
2 tbsp. milk + 1 tsp, sugar
(optional)
Drain cherries, reserving 1/2
cup syrup, Combine syrup,
lemon juice, cornstarch, sugar,
salt and spices. Place cherries
and blueberries in 11/2 qt.
casserole. Pour syrup mixture
over fruit. Let stand 15 minutes.
Set oven at 425 degrees F.
Combine biscuit mix and milk.
Knead dough approximately 10
times, roll to 1/4 inch thickness,
and place crust on fruit. If
desired, brush top of crust with
milk-sugar mixture, Bake
pudding 40-50 minutes or till
crust is golden brown and fruit is
bubbling, Serve warm, plain or
topped with ice cream or
whipping cream. Serves 6.
overnight, turning roast in dish
several times.
Remove pork loin from
marinade. Thread spit through
loin, end to end, being careful to
balance roast on rod perfectly.
Put second fork or prong onto
spit; push prongs firmly into
roast and tighten screws. Attach
rod to rotisserie motor; start
motor. Roast over low glowing
coals, electric or gas unit, until
meat is tender and reaches an
internal temperature of 180 deg.
F, (about 3 hours). Save 1 cup
of the marinade for sauce. Baste
roast with remaining marinade
during last 30 minutes of
cooking.
Combine reserved marinade
with cornstarch; blend and cook,
stirring constantly, until thick
and clear. Stir in orange liqueur;
heat. Blend in sour cream. Serve
with pork. Makes 8 to 10
servings.
SUGAR PRODUCTION
The world production of
sugar is about 70 million short
tons a year, of which 57 percent
comes from sugar cane and 43
percent from sugar beets.
Canadians consumed more than,
r million ,tons of refined sugar
last year, The Canadian Sugar
Institute reported. The average
per caput consumption is steady
at about 100 pounds pet year
while the price remains about
the same as in the 1940s.
Honey in winter
The unique, delicious flavor
of honey can be enjoyed in
many ways. Try it to enhance
the appeal of our winter
vegetables.
Combine honey and butter in
a fry pan, add the cooked
vegetables and stir gently till the
honey glazes the vegetables. The
home economists of the Canada
Department of Agriculture
suggest it you are using the oven,
that you bake the raw vegetables
in honey' — butter mixture in a
covered container. Pieces of
squash are particularly delicious
with a honey glaze. Start the
baking in the usual way, then
spread the cut surfaces with a
mixture of honey and butter
during the last 20 minutes in a
325 deg. F oven. Honey will
cause darkening at higher
temperatures or with longer
cooking.
TOP STOVE HONEY GLAZED
VEGETABLES — This method
may be used for any one of our
Food Outlook
, Pork: Prices can be expected
to show some weakness as•
domestic supplies increase.
Beef: Prices are not expected
to show any significant changes.
Eggs: Plentiful supplies at
lower prices in the early part of
the month; prices should
stabilize toward the middle of
February.
Poultry Meat: Broiler and
roaster chicken will be in
adequate supply at firm prices.
Supplies of turkey will be
adequate at steady prices.
Apples: Heavy supplies with
prices weak.
Pears: Stipplies of domestic
pears are light but prices will
remain steady.
Potatoes: Ample supply with
prices about the same with some
variation depending on types.
Carrots and Onions: Good
supplies and firm prices.
Rutabagas: Short supplies and
strong prices.
Hot House Cucumbers: Light
supplies beginning end of
February.
note the time it takes to brown.
.At 370 degrees F!, it will br9wo
in 00 seconds; et 370 degrees
in. 40 seconds; at 390 degrees
in 20 seconds, ,
When fat reaches the desired
temperature, lower food gently into heated fat using wire
basket, tongs or apoon. Do not
fry too much food at tele time,
as this reduces the teMperature
so that food becomes
grease-Soaked. Adjust heat to
Maintain temperature , derieg
cooking.
' When fried food is done,
remove to paper towels to
absorb excess fat frem surface,
If fried food must be kept hot,
set in .a 300• degree F, oven.
Always bring fat back to the
desired temperature before
adding second batch. Skim off
loose food particles to prevent
smoking, -
After each use, cool fat a
little, then pour through a
strainer lined with cheesecloth,
into a metal container. Cool,
cover, and store in the
refrigerator. After frying
strong-flavored foods, partially
cool the fat, then clarify it by
adding a few slices of raw
potato; reheat slowly, stirring
occasionally. Discard potato,
strain fat.
vegetables
cooked winter vegetables or a
combination of them. Cut
carrots into fingers, chunks or
thin slices, They will cook in
about 15 minutes. Yellow
turnips sliced one-half inch thick
and cut into fingers, •wedges or
cubes will require the same time.
Onions, sliced into rings, will
cook in about 10 minutes. Drain
the vegetables, For six servings,
blend one-quarter cup honey
and two-tablespoons butter in a
fry pan,' add the cooked
vegetables and 'stir constantly
over medium heat until they are
glazed and glistening (about five
minutes).
RAW VEGETABLES BAKED
IN HONEY — Combine one-half
cup honey and two tablespoons
butter and place in a casserole
with enough raw vegetables for
six servings. Slice ' carrots or
parsnips, dice turnips, or quarter
onions. Cover and bake 40 to 60
minutes at 375 deg. F turning
occasionally glaze evenly. We are
confident your family will enjoy
these honied vegetables.
kin ori FILL LI4P
illiams Fuels Ltd.
482-6633 CLINTON
Distributor for all
Shell Oil Products
SHELL.
CHEMICALS
,Buffets make entertaining easy, if You Plan carefully
beforehand. NOW these tricks of
the trade from home economists
at Macdonald Iestitute,
University of Guelph.
Arrangethe buffet table for
easy traffic, and for the
convenience-of the guests. Have
a definite traffic pattern and
place feeds in the order that
guests should approach first.
Place plates at one end,
napkins and silverware at the'
other; group hot or cold dishes,
condiments bread or
Dessert and beverages may be at
one end of the table or, more
graciously, served later by the
hostess,
The main dish or a salad may
be served at the table by the
host or hostess.
Avoid lineups: escort only
three or four guests to the table
at a time.
Arrange the serving dishes
and spoons to avoid crowding,
so that the guests can easily help
themselves. Place flatware in
row's, never piled one on top of
another,
Be sure the food is
manageable: have a casserole
that requires only a fork for
eating, rather than steak, for
which a knife is necessary.
Plan how the guests will sit.
Use lap trays or tray tables or
p. Wedding' Pictures
JER VIS STUDIO
Phone 482-7006
card tables. If You're using card
tablea, set these out befcorehand,
with ailver, glassware, salt and
Pepper,
create party atmosphere bY
using low lights, candles,
Gent and attractively
,colored and garnished foods,
how man
shoulder
has 'your
executor
At Victoria and Grey Trust,
your estate management
problems are the responsibilit
of a friendly, sympathetic
trust officer you get to know,
and a team of trained
specialists. Don't leave your
estate to chance.. When you
make your will, specify
Victoria and Grey as your
executor.
WCTOR14.d
ffe GREY
TRUST COMPANY SINCE 1889,
Kingston St., Goderich
Pork loin on spit easy
to prepare,
Peel) fried foods are 141.04
and delicious if you folloW these •
guides from home economists,.
Macdonald Institute, UlliVersitY
of Guelph,
EQUIPMENT
PrYer: Use a -straight-aided"
saucepan that is light and easily
handled, with a removable wire
basket fpr lowering food into
fat, With this type of pan, use a
deep fat thermemeter to
determine the exact temperature •
of fat, or oil.
Automatic Deep Fryer; An
eleetric fryer simplifies frying
bec au se it au tomatically
maintains the , desired
temperature. In using it, follow
the mapufacturer's directions
and timetable.
Fat or Salad 91k Use any
shortening or salad oil except
butter, margarine, or olive .oil.
METHOD
Use enough fat to cover food
completely but leave at least 4
inches between surface of fat
and top of kettle, so fat will not
bubble over during frying.
Gradually heat fat to desired
temperature. If you do not have
a thermometer, use this bread
test: drop a 1-inch cube of
day-old bread into hot fat, then