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Clinton News-Record, 1972-03-23, Page 122A—Clintun News-.Rec9rd, Thursday, March 23, 1972 A Dated ham is delicious anytime of the year, but especially so at Easter. The home economists with Agriculture Canada, Ottawa attractively decorated this ham with a mustard graze and cloves. They spread the hot ham with the glaze, baked it 15 minutes at 425 F and basted it occasionally. Then to set the glaze, they allowed the ham to sit about 15 minutes, basting it with the glaze before starting to carve it. Serve hot sandwiches ,for late evening snacks Season with salt and pepper. Toast rolls and spread with butter. Please steak on rolls. SOUR CREAM HORSERADISH SAUCE 1/2 cup dairy sour cream 2 tablespoons prepared horseradish Dash salt and pepper Chopped green onions or chives Combine ingredients except onions or chives and chill. Top steak with about 11/2 tablespoons sauce and sprinkle with onions or chives. Makes 6 sandwiches. spring admission '72 Grade 13 students! The unique Spring Admission Program at Guelph enables you to begin university studies in: Arts, Science, Agricultural Science or Family & Consumer Studies — in May. For more information, ask for the Spring Admission brochure at your School's Guidance Office, or write to: Admissions, Office of the Registrar, university of guelph Guelph, Ontario. ADELAIDE DANIELS SAYS BE 'MIN AND WIN Fashion experts predict that the shape of things to come is already here and that the swinging sixties have given way to the style of the "skinny" seventies. A new "be thin and win" way of life is arising alongside the medical prognosis for a Fat Society. Experts say that the shape to come is not to be permanently and healthfully acquired by intermittent crash diets or excercise binges. A basic change in eating habits is now becoming a part of the new life style, The cue card for this new way of life accentuates the word Enjoy! Delicious food is more in evidence and plays a more important role than ever before. With 'increased leisure time for recreation and social activities, tempting treats are always in the eye and more often in the mouth. Which is as it should be for a skinny eater. For the fatty, the new skinny look can be attained without depriva- tion and humdrum foods. All manner of meals from a simple break- fast to a veritable feast on Easter Sunday can be prepared beautifully, deliciously, nutritionally, without an overload of unneeded and unwanted calories. With a sensible weight reduction programme, you discover how to enjoy good food while your scales and disposition remain in serene balance without greasy frying, drenching, gravies, heavy dres- sings and gooey sweets. A new style of eating says goodbye to vegetables swimming in butter, instead it greets a variety of herbs and spices available for adding interesting new flavours to everything from asparagus to zucchini. No more crisp greens from the garden weighted down by oily dressings. Lemon juice along with vinegar and chopped fresh herbs add new zest to the salad. Forget about heavy gravies, thick with flour and pan grease drowning out the natural flavour of succulent cuts of meat and fowl. Try chicken basted with orange juice and made scrumptious With rosemary, Veal simmered in a little bouillon with lemon slices instead of saturated with bread crumbs and flour to prove what a truly tasty meat it is. Be prepared for an awakening of taste buds long dormant from heavy-handed cookery, as you eat shrimp, crabmeat or lobster. Even sole and cod can be elegant. And finally — without regrets good-bye forever to tormenting diets and wardrobe adjustments. It is the "skinny look" way of eating and living from now on! to 2 pounds and are ideal foX' Serving to a small family, Boneless hams are a popular buy these days because they make carving a simple job, Whole hams, shank and butt ends, as well as smaller ham cuts may be sold boneless as well as with the bone in. A boneless ham will yield about three servings a pound while a ham with the bone ,provides only two, Remember to allow for extras or leftovers when you calculate the amount you need. Hams do not need a precooking orsoaking in water, They may all be baked in a 325 F oven for best flayor and tenderness. If you happen to buy a ham with rind or. casing on, leave it on through cooking until you want to glaze it. It is best to follow any cooking instructions given on the label of the ham; the following directions are given only as a guide, HAM BAKING TIMETABLE 325 F Oven Fully cooked ham, any size, 10 to 15 per pound; half ham (boneless), 4 to 6 lbs., 35 to 40 per pound; half ham (shank or butt), 5 to 8 lbs, 30 to 35 per pound. BAKED HAM WITH MUSTARD GLAZE Hot baked ham (about 5 pounds) 1 cup brown sugar 2 teaspoons dry mustard 3 tablespoons flour 3 tablespoons vinegar Whole cloves Remove rind or casing from ham. If necessary, trim fat, and if desired, cut gashes diagonally in fat to form diamonds. Place in baking dish. To make glaze, combine sugar, mustard, flour and vinegar, Spread over meat and insert cloves in design. Bake uncovered about 15 minutes at 4$5 F, basting occasionally, Let stand 5 minutes, then spoon glaze over top. FRUIT-GLAZED HAM STEAK 1 pound fully cooked ham steak (1/2 -inch thick) 1/2 cup brown sugar 11/4 tablespoons flour 11/2 tablespoons syrup from pineappler /2cupfinely chopped canned pineapple 1 chopped, peeled orange 1/4 cup halved maraschino cherries 2 tablespoons chopped walnuts $ tablespoons seedless raisins Place hara in greased baking dish. Combine remaining ingredients to make glaze. Pour over ham steak, Bake uncovered 15 minutes at 425 F, Let stand 5 minutes, then spoon liquid in baking dish over top. 3 servings. Note: If using a 1-inch thick ham steak (about 2 pounds), heat ham uncovered 20 minutes at 425 F before adding topping, then continue as above. THE COST OF SNACKING The cost of snacking is rising along with everything else. Consumers' Association of Canada points out that on a per- pound basis you pay as much for snacks as you pay for a good cut meat, CAC recommends using substitutes such as carrot sticks or fresh fruit when in season. CAC headquarters is at 100 Gloucester Street, Ottawa. U.S. NO, 1 SNOW WHITE CAULIFLOWER *a 49c 1 5C CANADA NO. 1 ONTARIO HOTHOUSE CUCUMBERS 2/35 CANADA FANCY RED DELICIOU APPLES 6/ CANADA NO. 1 MARSH CARROT?. b" 'c CANADA NO. 1 WAXED TURNIPS 11 0 c CANADA NO, 1 ONTARIO YELLOW ONIONS 2 5c 3 lb. bag MULTICOLOUR FLAME FIRE LOGS C 89c U.S. NO, 1 GREEN CABBAGE FRESH PICNIC SHOULDER ROAST 6.1` lb. Size FOR ROASTING SHANK PORTION FRESH LEG OF PORK LEAN & TASTY PORK BUTT CHOPS ROUND BONE ,SHOULOER CUT Swiss Steak 1,59c PRIMROSE 2 or 4 SIZE Beet Burgers lb, 59c Red ()I Blue Brdnd (1 5 8111) A RITIll—e0tUm131A (1.516,),ed Joik SALMON I 89' L ' NOVA SCOTIA BONELESS fRESH Ocean 12IrcIr Fillets 11. 59' BONELESS SAVOY STEAKS OR RED OR BLUE BRAND BONELESS IMPERIAL CHUCK 019c ROAST lb. al To; N R VALUEs 59t 1 lb. pkg. W BURNS 2 lb, pkg. WIENERS 1 .09 Berns Link or Fan SAUSAGE 55' BONELESS PORK BUTT lb. n,,, ROAST %POUT SLICED BEEF LIVER 2, 69 saw SIDE BACON4, 69t TOP VALU SLICED Vat Pat SIDE BACON ISTBEAKSIb. 1.09 Mfmlb 59c We Sell Only Canada's FINEST Red or Blue Brand Beef Prime Rib Borah., 99c ROAST ik, I .o9 RED OR FRESH BLUE CUT (AdelaideDaniels isrounder&Direclor of Weight Wm' doers of Ontario Liinited,) ;94 !FIT aS:L he .officiiif . . •• • • .: ... .. • ..•.••• • •• . . •scoit* Oe.,th•e. oft 'your: fonn. the .:rtmit•trityril?0 scoresscores9. Leon 0.or'IOrot. correspond IdentiatRy..to.th.e.itEkiol.:.5;tri.r.es;or.40itit$ played on :il,e:Gole indicated !Se l: the Lucky you..areeligittle...to•o':;100 •••of...,;.r.,•;...i111)0: octepl.0 .scor e it shpt :.teurtf'scbres:4 or mare " • A . BEA UTIFUL ...PRILC0,19" PORTABLE:: TV . tO:titO:Itiighiiit:Autility:iStandords . . tfi iridUst ELL BETTER IDEA PEOPLE I SHOP =HESS POPULAR IGA LUCKY PUCK 1 BONUS BRAND PRODUCT,So. BATHROOM TISSU ir" DER.EdOiDIJEFIGENT .29 (Pr*pric I BABIES ONLY, PLEASE (Assorted Colours) 39C Mtg. of 2 rolls 5 I b. b x .SMOOTH I MONARCH Ant'd Coup or SQUIRREL 4 PEANUT BUTTER 7.5 to 91 oz. pouches OtLANDIA - 5 VARIETIES COOKIES jar or DAINTY INSTANT pkFR91.1DRIC3t Beet, Chicken, al ICING MIXES 7-9 o ittssoArti.ot.dAra icier., o oI6 MONARCH 0t_____ASTRY FLOUR • 85 ROO FOOD I 11: rourillIliZtalnsSOfied Colours) ALL PURPOSE CHASE SANRORN I I:MOUND COFFEE PAPER TOWELS 89c T E R KISMET suNu 59` MARGARINE L ,U,01 : E3 GE"1 116. tub 2.pI.bt1. ) FLORIDA MARSH SEEDLESS RED AND WHITE GRAPEFRUIT 1 0 FOR 85` FLORIDA JUICY ORANGES D0z.59 c BRIGHT'S FANCY TOMATO JUICE 48 oz. tin hos dims* ST. WILLIAM'S\ STRAWBERRY OR RASPBERRY MEAT PIES 8 oz. pkg. 22c Squirrel SmOoth or Ounphy PEANUT BUTTER . 32 oz. jar': McConnick's•-Plain,solted or Saltines SODA CRACKERS 3 /1 .1 lb. pito. CRISCO COOKING OIL • 24 oz. btl HEINZ :STRAINED4yMt 0E:T.,l4ESASI4VARIETIES • BABY FOOD U 5 KRAFT MAYONNAISE'...I.. 49, . 16 PEEK HON As5offed Firiwours 29 PARCHMENT COLOURED MARGARINE 1 lb. pkg. FAIR LADY N.. KELLOGG'S I TOP VALU BEANS with Pork in Tomato Sauce 19 oz. tin #' :YORK FROZEN cOk&PATE ORANGE 'JUICE'. • • •• • , • , ::•12•04 •• . : • . • . Cashmere or Yellow ''BA BROOM TISSUE.: c go r°" '''INSTANT .COFFEE •,•••: " • . • 73 TIDE DETERGENT King 9c 59` 35` ,•!!!!:':" : SAVARIN FROZEN BEEF, CHICKEN OR TURKEY FUIIIIMILASAdHA, SUE GOULASH, atzczzool* DEM SPAGHETTI t,.MEATBALLS re.sr.i.ONnri A. BEET . 15 ea. tin • • • • BLUE BONNET COLOURED-QUARTERS MARGARINE., 3 lb. pk. PRIM EtTIVS UNTIL CLOSING SATURDAY, MAO( i5, 1472 •WE AESEItyt THE RIGHT TO LIMIT QUANTITIES CLOVER LEAF OR MAPLE LEAF SOCKEYE S3/4 oz ALMON 69c / tin CLOVER LEAF • PINK SALMON 49c CLOVER LEAF COHOE SALMON.gsc vv.oc tin ImI CLOVER LEAF SOLID TUNA A5c 7 ex. tin ‘ill CLOVER LEAF Chunk tight tuna 01Cic ay, a*. tin RIO %OF IN OIL OR TOMATO SAUCE Brunswitk Sardines ..,11 3T/4- et. tint tor iv a *plind and kinked by M, Web Lid. Ham is special for Easter FOR MARCH — HOT BUNWICHES Hot sandwiches make satisfying fare for casual enteriaining, late evening snacks or are a good answer to "what's for lunch?" on cold wintery days. All kinds of bread and rolls can be used in sandwich making and you can • completely change the appearance of a sandwich by using buns instead of bread. Rolls and buns are so common in the stores nowadays, that most people are beginning to recognize them as sandwich material. You will find many different types and sizes: hamburger, wiener. crusty, sesame-seed, Kaiser, Italian and dinner rolls. All may be sliced in half and served plain or toasted with a hearty filling. The home economists, Agriculture Canada, Ottawa present two delicious hot bunwiches. The Steak Sandwich is a very hearty one—it is simply a steak cooked just the way you like it, placed on a bun and topped with a creamy Sour Cream- Horseradish Sauce. Chili Beefburgers are a little easier on the pocket book but every bit as good. • CHILI BEEFBURGERS • 11 /2 pounds minced beef 2/4 teaspoon salt 1 teaspoon dry mustard 2 teaspoons chili powder 1/4 teaspoon pepper 1/2 cup chopped onion 1/4 cup tomato juice 2 tablespoons oil 3 hamburger buns, cut in halves Butter Sweet pickle relish Combine meat, seasonings and tomato juice. Shape into six patties and fry in oil 5 minutes each side. Toast buns and spread with butter. Please patties on buns. Garnish with relish, Makes 6 sandwiches. STEAK SANDWICH 11/2 pounds sirloin steak Salt and pepper 3 crusty rolls, cut in halves Butter Cut steak in six pieces and broil to desired degree of doneness. Although it's eaten the year round,.cured ham seems to be extra special when served at Easter, At this time most restaurants feature ham on their menus, stores display large posters of a leg of hart and newspaper advertisements list "Specials" on various ham cuts. . Hain is a leg of pork which has been cured and smoked, Occasionally shoulder cuts, such as the picnic shoulder and cottage roll are termed "ham" because they are cured and smoked, too, but they are not considered true ham. . Most hams in the stores today have been fully cooked during processing. They should carry labels stating this, but if you are unsure about it; do not hesitate to ask the butcher, A fully-cooked ham does not • need further cooking, but usually for best flavor, you should heat it through before serving. The cook-before- eating hams will need a thorough cooking. When buying ham, you will notice that there are a variety of cuts available, The whole leg weighs from 13 to 18 pounds. Usually it is divided into the shank and butt ends. The shank half contains the shank bone and part of the leg bone. The butt end may cost more per pound than the shank half because it has a greater proportion of meat. The shank and butt halves may in turn be cut into sections, too, depending on the size and shape of ham required. When the larger hams are cut, the center may he cut into ham steaks of various thicknesses. These slices weigh 1.