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Clinton News-Record, 1972-02-17, Page 13Start the day right with a hearty meal. The home economists with Canada Agriculture, Ottawa suggest a Canadian back bacon sandwich with a glass of milk as an appetizing breakfast or brunch that even children can prepare themselves. (REGULAR RETAIL 2 FOR 29c) 7-oz pkg 1 OC 10-fl-oz tin 10C VARIETIES CREAMETTES SUN PAC, CONCENTRATED APPLE JUICE CAT'Oi "DOG FOOD GARDEN PATCH, CHOICE QUALITY CREAM STYLE CORN 16-ox tin 10i 10-ft-oz tin 1o( LACHINE PEAS PAULA BRAND, .CHOICE QUALITY, BEETS or CARROTS ASSORTED COLOURS, FAMILY 10-fl-oz tin 10( DICED 14-fl-02 tin 1 OC PKG OF 60 29c 10c KLEENEX NAPKINS %Y..,'.2'..;°Ft So we're having the best one ever ! CRAPE OR GRAPEFRUIT FLAVOURS (Regular Retail 2 for 39c) TANG CRYSTALS 3 1 /4 oz pkg 1 OC 5 FLAVOURS (REGULAR RETAIL 3 FOR 39c) SHIRRIFF JELLY POWDERS 3-oz pkg 10c COLD R'BBON , (REGULAR RETAIL 5 FOR 59c) SOLE TOMATO PASTE (REGULAR RETAIL 2 FOR 29c) 51/2 -fl-oz tin 10, STANDARD QUALITY WEST ST., GODERICH1 All prices shown in this ad guaranteed effective through Saturday, February 19, 1972, TOPS DOG FOOD VALLEY FARMS, CHOICE, FROZEN FRENCH FRIES MONARCH BISCUIT MIX MONARCH MIX 15-oz tin 1 Oc '9-oz pkg OC 7-oz pouch pack 10( 5-oz pouch pack 1 Oc JANE PARKER BREAD SLICED, 100% WHOLE WHEAT, CRACKED WHEAT, 60% WHOLE WHEAT BUY 4 — SAVE 24c 24-0Z 1 LOAVES 00 Choice, Wax Beans, Green Beans, Mixed Vegetables, Peas & Carrots, Sliced Carrots LA F,,,E11.1..riATR IERE 10-fl-oz 1 0 tin Amor TEEM OR 411171r . MOUNTAIN DEW , REGULAR or DIET air • Alia; 'PEPSI -COLA CASE OF 24 "Tao.. 10-11-02 ZIP TOP $2.39 Te OR CASHMERE MARVEL ICE CREAM F INT CONTAINER 29c BUY ONE AT REGULAR RETAIL — GET ONE FOR CANADA'S FINEST QUALITY RID BRAND STEER BEEF STEAKS OR OR WING $ 2 8 1 BONELESS BOTTOM CUT ROUND STEAK ROAST RUMP ROAST BONELESS ROUND STEAK FULL SLICE SUGAR PLUM HAM Cooked lb 99( SWIFt PREMIUM, BY THE PIECE BOLOGNA 11)39c 'POLISH SAUSAGE 11,69( SWiff Premium, Cryovad Halve*, Ready To Eat SX BRAND, BULK oath 1OC S. & M. BRAND (PKG Of 1 PEPPERONI S 1 CHEESE) fix:mina, SEEDLESS PIZZA PIES 14-6/ ',kg 89c GRAPEFRUIT SIZt 48 SUPER-RIGHT QUALITY, SKINLESS, SLICED, NO END SLICES BURNS BRAND, STORE PACKEb, ant & PORK BEEF LIVER lb 68c SAUSAGES lb 5 5( SUPER.RIGHT QUALITY, PORK SIDE SPARE RIBS SUPER-RIGHT QUALITY, MEATY PORK HOCKS BURNS BRAND, SLICED lb 78c COOKED HAM 6-oz Pkg 64( SUPER-RIGHT GRAND, SLICED 1,28, SIDE BACON i-lbvbcpac 69( MINCED ROUND LB 98)zi STEAK CUT FROM EYE OF SIRLOIN POINT CUBE STEAKS LB .48 Ca lada No. 1 Grade, Florida, Firm, Ripe TOMATOES 2-1.13 TRAY THE McKILLOP MUTUAL FIRE INSURANCE CO, OFFICE' — Main Strait, &Worth Phone 5274400 Mrs. Margaret Sharp, Secretary-Treasurer FIRE, EXTENDED COVERAGE, WINDSTORM, THEFT,- PROPERTY , DAMAGE, LIABILITY,.ETC. COMPLITI FARM COVERAGE, including Machin. ety and Livestock Floaters. URBAN PROPERTY We notv offer Composite Dwelling Insufake as Well as Homeowners ln, mance. SUMMER COMMIS, TRAILER HOMES CHURCHIRS, HALLS, AGENTS: JAMS KEYS, RR 1, SenfOrth; V. J. 1ANE, RR 5, 801004 VAL 't ER, $t i, Londesnom SELWYN BAKER, truisels; HAROLD SQUIRES, RR 3, Clinton; K. J. LIVE-, Sedorth; DONALD C. EOM, Seatotth. Clinton Apple recipe book is now available "Brunch" is one of the most delithtful of eating customs. It is a lazy, hearty way of beginning the day sometime between breakfast and lunch. Casual and unhurried, brunch Can make up for those weekday breakfast ca,tastrophies that plague the hurried pace of We today; What savory delights can be created with just a little more effort than usual? The aroma of good hot food early in the day is an invitation to follow the same routine through the rest of the week, You may like to try a treat of Bacon Wedges instead of toast or Sauteed Chicken Livers for those heartier appetites. The home economists at Canada Agriculture offer these appetizing brunch suggestions. BACON WEDGES 2 cups biscuit mix 3/4 cup grated cheddar cheese 1/2 cup milk 8 slices cooked bacon, crumbled 1.beaten egg 1/2 cup dairy sour cream Combine biscuit mix an, cheese. Mix in milk to make soft dough, Knead on a lightly floured board 30 seconds. Divide in half and spread in two greased nine- inch plates, Sprinkle with bacon. Combine egg and sour cream and spread over bacon. Bake 15 minutes at 425 degrees F. Cut in wedges and serve warm. Makes 12 wedges. SCRAMBLED EGG BOATS 2 tablespoons chopped green onion 2 tablespoons chopped celery 1 tablespoon chopped green pepper 1 tablespoon butter 4 beaten eggs 1,14 cup milk Salt and pepper 1 submarine roll, split and toasted Cabbage has been a well-liked, savored vegetable since earliest times. Among the numerous members of the "cabbage" family are brussels sprouts, rutabaga., caaliflower . and cabbage;; r There,*.are di_ fferent. varieties of cabbage in the stores, with heads ranging in shape from roundish to oval and color from greenish-white to dark red. At this time of year, Canadian- grown winter cabbage is the most familiar. It is round and heavy for its size, with the inside leaves white in color and the outside ones well-trimmed. Winter cabbages are usually sold by the head and a small one, weighing about two pounds, yields six servings. Winter cabbage can be stored successfully about two weeks in the refrigerator vegetable crisper. Although winter cabbage can be served equally well hot or cold, most people think of it as a salad vegetable. The home economists with Canada Agriculture, Ottawa, have tested these three hot vegetable dishes that may change some cabbage eating habits. When cooking cabbage, remember to cook it quickly just until tender in order to preserve its color, flavor and nutritive value. CABBAGE AND TOMATO CASSEROLE is cups coarsely shredded cabbage 'PA cups canned tomatoes 2 teaspoons sugar 1/4.- teaspoon paprika 1 teaspoon salt 1 cup. (4 ounces) grated medium cheddar cheese 1 cup soft bread crumbs slices cooked bacon, crumbled Cook cabbage in boiling salted water to soften (about five minutes). Drain. Combine tomatoes, sugar and seasonings. Arrange cabbage, tomatoes and cheese in three layers in greased 6 slices fried tomato 4 slices cooked bacon Green pepper rings to garnish Saute vegetables in melted butter two minutes. Add combined eggs, milk and seasonings. Cook stirring constantly until mixture is just set, (about five minutes), Spread mixture on roll. Top each with three slices tomato and two slices bacon, Garnish with pepper rings and serve immediately, Makes two sandwiches, SAUTEED CHICKEN LIVERS 1 pound chicken livers 1/2 cup chopped onion 1/4 cup butter 1/4 cup flour 2 cups beef bouillon 1/4 dash teaspoon salt Dash pepper 1 teaspoon Worcestershire sauce Remove membranes and cut livers in half. Saute onion in a melted butter until transparent. Add livers, brown and cook about eight minutes. Remove livers and keep hot. Blend in flour and gradually add bouillon. Stir and cook until smooth and thick. Add livers and seasonings and heat. Serve with Potato Pancakes. Serves six. POTATO PANCAKES two cups coarsely grated raw potatoes two teaspoons grated onion two tablespoons flour 3/4 teaspoon salt I/8 teaspoon pepper 1/2 teaspoon baking powder two beaten eggs Fat Mix grated potatoes with onion, flour, salt, pepper and baking powder. Combine with eggs just before frying, Heat fat in frypan until a drop of water sizzles. Drop tablespoons of mixture in pan and spread evenly. Fry until golden brown (one to two minutes each side). Makes about 18 pancakes. 1 1/2 -quart baking dish. Top with crumbs. Cover and bake about 30 minutes at 350 degrees F. Before serving, garnish with bacon, six servings. SCAL LOPED, CABBAGE""' Cream Sauce 1 tablespoon butter 1 tablespoon flour 1/2 teaspoon salt Dash pepper Dash paprika 1/2 cup milk (or vegetable liquid plus milk) Melt butter, blend in flour and seasonings. Gradually add milk. Stir and cook until sauce is thick (about five minutes). Makes 1/2 cup. Scallop 6 wedges cabbage, cooked 2 tablespoons melted butter 1/4 cup dry bread crumbs 1/4 cup grated Parmesan cheese Arrange cooked cabbage one layer deep in greased baking dish. Pour sauce over cabbage. Toss crumbs and cheese in melted butter. Top with crumbs. Bake uncovered at 375 degrees F until heated and crumbs are browned (about 20 minutes). Six servings. RED CABBAGE AND APPLES 1 medium red cabbage (about 2 pounds) 1/4 cup butter 1/2 cup chopped onion 1 1/2 teaspoons salt 1/4 teaspoon pepper 3 tablespoons vinegar , 1. 1/2 cups diced, peeled apple Dairy sour cream (optional) Shred cabbage coarsely. Melt butter, add cabbage, onion, seasonings and vinegar. Cover and cook 20 minutes over low heat, stirring occasionally. Add apples, cover and cook until tender (about 20 minutes more) stirring occasionally. Serve with sour cream if desired. Six servings. Ontario consumers munch about 21/2 million bushels Of McIntosh apples every year. As a quick snack or a fancy dessert, the McIntosh is Ontario's favorite, It accounts for about half the total apple harvest, say food specialists at the,pritario Food ,Council, Ontario Department of Agriculture and Food. Their new booklet, Ontario Apples, contains tested recipes With new ideas for using apples. One of these is Ontario Apple Pancake, a puffy concoction that's perfect for brunch. •To obtain the booklet, Ontario Apples, write the Information Branch, Ontario Department of Agriculture and Food, Parliament Buildings, Toronto, Ontario. Ontario Apple Pancake— served with bacon, sausage er thick slices of ham! 1/4 cup butter 1/4 cup sugar I to 2 teaspoons cinnamon, to taste 2 large eating apples, pared, cored and sliced one-third cup all-purpose flour 1/2 teaspoon baking powder dash salt 3 eggs, separated one-third cup milk one-third cup sugar sour cream or vanilla ice cream—optional Melt butter in a large skillet; sprinkle with sugar-cinnamon mixture. Add apple slices, Cook slowly about five minutes. Preheat oven to 400 degrees, sift dry ingredients together; add egg yolks and milk. Beat egg whites until foamy; gradually add three tablespoons sugar until soft peaks form. Fold intobatter, Pour over apple slices, spreading evenly to edge of pan. Bake at 400 degrees for 10 to 15 minutes or until golden and puffy. Loosen edges with spatula; invert onto serving plate. Cut into wedges, serve with sour cream or ice cream. Makes two to four servings. Problem solver If you want wall-to-wall carpeting and floor length draperies but feel stymied because you can't get around those monstrous, free-standing radiators, the Canadian Hydronics Council advises you to have hydronic (modern hot water) baseboard panels installed, Only eight inches high, they can be painted to blend or contrast with the color of the room and will not interfere with furniture, carpeting or draperies. Deadline for tax savings on registered retirement savings plans PeposIts made by February 29, 1972 are tax free for 1971 returns Victoria and Grey Trust offers you three tax savings retirement plans. —an "equity fund plan" designed for greatest capital appreciation —a high cumulative income plan —a Guaranteed Investment Certificate plan fully guaranteed as to principal and interest Start Retiring today at Victoria and Grey VICTORIA and VG GREY TRUST COMPANY SINCE 1889 Lealand Hill, Manager Elgin and Kingston Streets Goderich 524-7381 minnummonowniiiiimuninnisonomun Appetizing brunch' suggestions to try News-Record, Thursday, February 17, 1972-,3A Exposure to light causes green potatoes A green surface on potatoes is. caused by exposure to natural or artificial light. The green is a pigment called chlorophyll, the same substance which gives lettuce and other green vegetables their color. The objection to greening is not due to chlorophyll itself, but to another substance called solanine which develops in the same area at the same time. Solanine gives the greened areas a bitter flavor. Greening does not always affect the flavor of the whole potato. Only if the unpeeled potato is boiled does it become bitter. Flavor is not affected if the green area is removed with the peel before boiling or, if the. potato ' Other effects of solanine in greened potatoes are more serious than the change in flavor. Research shows that it could be toxic, although large amounts of the greened area itself must be consumed to show any effect. Food specialists at the Ontario Food Council, Ontario Department of Agriculture and Food, suggest storing potatoes in a dark place to reduce greening. There is more greening in potatoes packed in transparent bags, which allow consumers to inspect potatoes, than there is in burlap. If possible, buy from covered displays which protect potatoes from light. If greening does occur, this area can be removed with the peel without excess waste. Winter rhubarb makes rosy desserts Winter rhubarb, grown in the darkness of sunless greenhouses, is the only dessert crop harvested on a commercial basis during the Canadian winter. Really a vegetable but served as a fruit, rhubarb is often called "pie plant". For pies and other desserts, winter rhubarb has a more delicate flavor and color than summer field-grown rhubarb. The long slender stalks are more tender and less stringy. There is no need to peel the stalks - simply dice for favorite recipes. In pies, cobblers, upsidedown cakes, or sauces, rhubarb makes a rosy dessert for winter meals. When buying or storing rhubarb, take special care to prevent wilting and preserve flavor. If possible, purchase cello-wrapped, trimmed rhubarb from cooled produce counters. however, rhubarb is often sold untrimmed and unwrapped. To stop the droop, trim off leaves, wash the stalks in cold water, and store in plastic bags in the refrigerator crisper. SALT IN RAIN Experts studying storms hate determined that up to 10 million tons of salt falls on Canada in rainfall every year. That's more Salt than road CreWs spread on Streets and highways to battle winter foe and snow. Hot cabbage, is good for winter meals