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Clinton News-Record, 1972-04-20, Page 122A--Clinton Naws-Record, Thursday, April 2Q, 1972 Spring is a fine time of the year to serve veal. This delicious entree of "Stuffed Veal with Asparagus" was preparedby the home economists with Agriculture Canada, Ottawa. The veal chops are joined together-with a savory mushroom-asparagus stuffing. The meat is served with a rich mushroom sauce and is garnished with asparagus. Meringue shell for a delicious company dessert INVEST NOW on 5 year term Guaranteed Investment Certificates, Ask about our "CASHABLE AT ANY TIME" Guaranteed Savings Certificates. For further information Contact your financial adviser or write STANDARD TRUST 214 Bay Street, Toronto 1 A FEDERALLY CHARTERED COMPANY MEMBER CANADA DEPOSIT INSURANCE CORPORATION LAWSON and WISE omplete inWrance Service and Investments 5 RattenbUry St., Phone 482-9644 Clinton,' Ont. J. T. Wise—Res, 482.7265 • MORE Convenient Locations • =11.1.•••1...1•111.1•••••••••••••••••••.... ••••••=o aNN fie MORE Weekly Specials MORE Variety To Choose From MORE. Exciting Perishable Departments MORE Consumer Concern 16c , KRAFT CANADIAN PROCESS CHEESE SLICES 8 oz. pkg. 45c , LAKESIDE CHOICE TO/2$113AT n oz. TiOES bus ASTRA FLAKED OR CHUNK LIGHT TUNA 61/2 oz. Tin II lip WO.....m..•••••• •*•••••••••••.••••••••• MORE Value For Your Food Dollar I I I I I • • MORE Owner-Operated Stores MORE Community Involvement MORE Meat For Your Food Dollar MORE Service Where It Counts Most IGA Supplied and Serviced by M. Loeb Ltd. CLINTON /GA ALL PURPOSE MAXWELL HOUSE GROUND COFFEE 1 lb. bag on. OWN:$000:,n0OR ~hAX1NE(.1 HOUSE 4NSTAilttOFFE. 10? VALU In roof'Powder, RED OR BLUE BRAND PRIME RIB ROAST 3.5th Rib 92 LB. RED OR BLUE BRAND NO FAT ADDED BLADE OR SHORT RIB ROAST LB. 189$ RED OR BLUE BRAND 1 TABLE READY TRIMMED RIB STEAKS 05 LB. IGA HAS ONLY CANADA'S FINEST RED AND BLUE FRESH FOR ROASTING LEG OF PORK Li. 59c-STEAKS SMARR PORTION BRAND RED OR BLUE BRAND BLADE ,„,„ M• u3 c BEEF SLICED EVERSWEET SIDE irk Pbg. BACON 59' RED OR BLUE BRAND CUT FROM THE CHUCK SWISS 89c STEAK lb. "INS 2 12. 0,14, pa, 9 Oc MARY MILES FRESHLY PSI= PATTIES 65, 1 III. 1,14 . CUT WHOLE MO SAW ATTACHED 59, MOON UGS IA. WHOLE 80111511 COLUMBIA M.5 =wpm 9' c FRESH OR SMOKED HAM WC'S FOR 10A/SING SNORT RIR Of OW 79, SLICED Mr LIM tb.69c TOP VAltI,MINCEO or man. LOAF .40. 111 E1c / a TOP VALU MINERS . I Pk. Vot pat 61c TOP VALU SLICED AOLOONA a /!t 16 o't. la %AI COLEMAN'S SWEET PICKLED COTTA611 ROLLS 4 026446 69C 4 TOP VALU SLICED , SIN BACON g lb. 85 ....*' ga w:,Wi,i3Oi',i'iii '14,i'M A. 4ii iiiiiii, :iiit.iiirriiit'o 1..obwrojoR ,yE9fT0!, HEINZ SOUP ;t .. . is ar Cherry;:. JR.irrv. Box Whit Piectin.. Or+ Jai MARGARINE:: 1 :04,,pkg: 1 PRODUCT OF MEXICO NO. 1 VINE RIPENED alwl z TOMATOES lbs.59 CALIFORNIA RED RIPE STRAWBERRIES °"rn 9` FLORIDA JUICY LARGE ORANGES MARSH Dol. 69c CANADA NO. 1 ONTARIO CARROTS 3 lb. tog 39c Florida Marsh Seedless Red 8. While GRAPEFRUIT 5/59c PRODUCT OF SOUTH AFRICA Barlinka Grapes lb, ,a 11P 9c U.S, NO. 1 CALIFORNIA Fresh Asparagus lb 59c , CANADA NO. 1 P.E.I. Table Potatoes 149c 10 IL Bog bar U,S. No.1 NEW GREEN CABBAGE 291c 2 ., PRODUCT OF HOLLAND ASSORTED SPRING BULBS 7 9C {lock 1 SPRING CLEANING AJAX OR MIX.0 , AJAX LIQUID POWDERED FLOOR OLEACH 36c DtTERGENT 44.1. pl. ivp Disrn Cho. 2/59c .., .. SALE AER6 LIQUID WAX 1 9 44 u.ctn. 0 2 PRE SOAK STAIN REMOVER Eh , MO AD 23 in, Of 0 QF MIRACLE SIZING IASTAW 2ti cr. Awe Ho 69c EASY Oft OVEN SPRAY WAWA 4 4 0 14 ea, Afro No 8 • III *IF EASY Off moovititant 9 t 15 ex, Atm Iln v. le VISITOR IN A Darn. It mg — - 69, AERO 14 MORE FREE PAM 1100R WAX 69e • IR at. Pt. RR. —...—..... TIRPEX MI Cli AM qA 30 a,. coot 39c SNOWY rowan) allkai El" I" 519a DAINTY ROL TniktlatilChnoter 11/4 IC Tim 79t BLUE JETS W SOAP PADS rk Pk} N 102wc PURE TURPOITINt — 24.1, OIL 79, 6.1kAtor[Atotxntx:fiNt. 'LUX DET k YORK FROZEN;' CONCENTRATE; MEAtOIE VEGrETABLES S.,;:.... 11 tieters 101ov MARTIN'S FANCY APPLESAUCE 19 oz. Tin II A I • 1, MRS am* GREEN GIANT FANCY KERNEL NIBgT. CORNO ALEKTRICIANsAYs WERE PROUD Of THE FACT—AND CAN ,TRUTHFULLY SAY, WE INSTALL ELECTRIC HEATING TH PROPER WAY*/ ELECTRIC HEAT IS BETTER each side. Add bouillon!, cover and bake at 325 F until almost tender (about 45 minutes). Uncover, baste and bake until tender (about "20 minutes), Place chops on platter and, keep warm. Drain pan drippings, To make gravy, return 1 tablespoon fat to pan and stir in flour, Gradually add 1 1/z cups combined mushroom liquid and pan drippings, Stir and cook until smooth and thick. Add remaining mushrooms and heat. Pour sauce over veal and garnish with cooked asparagus tips. 6 servings. HAROLD WISE LIMITED Electrical - Plumbing And Heating Contractor '262 Bayfield Rd,-482-7062 tfn who's RINGING DOORBELLS FOR YOU? Whatever you've got to sell, we'll help. 'Newspaper advertising rings bells . . . brings in customers , because shopping starts in the pages of this newspaper. News-Record Clinton PHONE 482-3443 For an impressive dessert that stays within the budget, choose a meringue shell, suggest food specialists at the Ontario Food Council, Ontario Department of Agriculture and Food. Meringues are elegant and versatile enough to be part of almost any menu. This tested recipe is based on a meringue that is easy to cut and serve. The "cake is a soft meringue shell that does not shatter under a serving knife or a guest's fork. LEMON PAVOLA CAKE Meringue Shell: Eggs are one of our most economical sources of protein, say food specialists at the Ontario Food Council, Ontario Department of Agriculture and Food. One dozen large eggs weighs about 1 1/2 pounds, providing high quality protein at a relatively low cost per pound. Two eggs provide about one- quarter of an adult's daily requirement for protein, Three eggs, or two eggs plus one ounce of other protein food, contain as much protein as an average serving of meat. Main course omelets and souffles which combine eggs with cheese, fish, sausage or leftover ham are economical substitutes for meat. Eggs are a compact source of other nutrients besides high quality protein. They contain all Eggs - an economical source of protien known vitamins except vitamin C, and are a good source of minerals, particularly iron and phosphorus. Most of the iron is found in the egg yolk, However, one egg white and one egg yolk contain approximately equal amounts of protein. This nutrition comes at the expense of few calories. One medium egg contains only 80 calories, Eggs are good choices for the dieter, as few other foods provideas many nutrients for so few calories, Food value of an egg does not depend on color of shell or grade. Grade B eggs are as high in nutrients as Grade A. Shell color is determined by breed of hen and does not affect quality or nutritive value. 4 egg whites 1/4 teaspoon cream of tartar Filling: 4 egg yolks 1 teaspoon vinegar 1 cup berry sugar 1 tableSpoon cornstarch 1 teaspoon' vanilla 1 tablespoon cold water Beat egg whites until foamy; add cream of tartar and vinegar. Sift sugar and cornstarch together; gradually add to egg whites, beating until stiff peaks form. Fold in vanilla and water. Spread on lightly greased Veal a Springtime specialty parchment paper, forming two 6 1/2 inch circles. Bake at 250 degrees for 50 minutes. Invert on plates; remove paper. dash sal+ 1/2 cup sugar 1 tablespoon lemon rind 3 tablespoons lemon juice 11/4 cups whipping cream 1/2 cup whipping cream Beat yolks until foamy; gradually add salt and sugar, beating until thick and lemon colored. Beat in rind and juice. Cook over hot water until thickened (about 10 minutes). Place over cold water; stir until cooled. Whip 11/4 cups cream; fold into cooled lemon mixture. Whip remaining 1/2 cup cream; pipe or spoon around edges of shells. Spoon filling into centers. Garnish with chocolate shavings if desired. Cut each circle into wedges. Makes 8 to 10 servings. "Hard cook" don't "boil" eggs How many people can't "boil an egg"? Problems in cooking eggs are common, say food specialists at the Ontario Food Council, Ontario Department of Agriculture and Food. They note severalproblems with hard cooked eggs and how to avoid them. The secret is never to "boil" an egg. If a greenish color forms between the white and the yolk, cook eggs on lower heat, do not overcook, and cool immediately after cooking. Green color results from a chemical reaction between sulfur in the white and iron in the yolk when eggs are cooked at high temperatures for too long. The compound formed is unattractive, but harmless, An unpleasant off-odor also forms during overcooking. If eggs are difficult to peel, cool them quickly in cold water after cooking. The fresher an egg, the more difficult it is to peel. If yolks are dry and mealy, or whites tough and rubbery, eggs are overcooked. Solve the problem by cooking in one of these two ways: Cold Water Method; Cover eggs with cold water and bring to the boiling point, remove from heat and cover the pan, Soft eggs are ready after standing 3 to 5 minutes; hard cooked after 25 minutes. Chill immediately in cold water, Hot Water Method; Gently lower eggs into boiling water and reduce heat to simmer. Cook 8 to 10 minutes for soft eggs, 30 minutes for hard eggs. Cool in cold water, (To prevent cracked shells, warm eggs in water for a minute or puncture a hole with a needle,in the large end where the air Cell is found, Keep water just below boiling. Local neWspape'r advertisements may be offering spring veal as a menu idea this month. For years, dishes with veal have been Considered culinary specialties by chefs around the world. But there is no need to eat veal only in a restaurant. You, too, can do superb things with veal chops or roasts at home. Most spring veal available now is light in weight—chops are small and roasts are 4 to 6 pounds in weight. The meat is very Iean cooking and some veal cuts may not have a fat covering at all, Because of this, the meat should not be cooked quickly over high heat or it will become dry and tough. The home economists with Agriculture Canada recommend a long, slow cooking for veal roasts and chops. In fact, the delicate flavour of veal is doubly enhanced by cooking the meat in a well- seasoned sauce. A roast should be cooked in a 325 F oven while chops should be baked or braised in sauce. If there is no fat covering on the roast, ask your butcher for a piece of suet to lay over the roast during roasting or use a few pieces of bacon for covering. Remove the fat during the last hour of roasting to allow the meat to brown. Veal shoulder chops are larger than loin and rib chops and may be less tender. When the chops are put together with a savory stuffing and served with a sauce they are delicious. The home economists highly recommend their recipe of "Stuffed Veal with Asparagus", Two large shoulder chops or six loin or rib chops can be used. STUFFED 'VEAL WITH ASPARAGUS 2 pounds large veal chops Salt and Pepper 1 pound asparagus 1 10-ounce can whole mushrooms 1 /4 cup chopped onion 2 tablespoons butter 2 cups soft coarse bread crumbs 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup butter 1 cup chicken bouillon 2 tablespoons flour Pound veal to flatten and sprinkle with salt and pepper. Trim asparagus spears to 3-inch lengths, Save tips to cook as vegetable accompaniment. Cut remaining stalks in 1h-inch pieces for stuffing. Drain mushrooms. Save liquid. Set aside half the mushrooms and slice remainder, To make stuffing, saute onion and asparagus pieces in the 2 tablespoons butter, 2 to 3 minutes. Add sliced mushrooms and brown lightly, 1 to 2 minutes, Mix bread crumbs, 1h teaspoon salt and i/e teaspoon pepper, Add sauteed vegetables and mix lightly. Spread stuffing on half the chops, cover with remaining chops and fasten with skewers. Melt the 1/4 cup butter in a shallow roasting pan and brown chops over medium heat, 5 to 6 minutes