Clinton News-Record, 1973-02-22, Page 9THE RECIPE BOX
lb 98ii Meat Pies pkg of two 4-oz pies 38?
2-lb vac pac $1.07
RNS BRAND, FTC/RE PACK
Beef & Pork Sausages lb 68?
TOWN CLUB
Wieners
00 4 ....
• loaves $
SHOULDER & BUTT
Pork Chops
SUPER-RIGHT RED BRAND GRADE "A" BEEF
!NATURALLY AGED — GOVERNMENT INSPECTED)
Beef Brisket BONE IN
ANTISEPTIC (ACTION pRIcED) (SAVE tot)
Listerine MOUTHWASH 24-fl-oz IA $1.39
ORIEiLE BRAND
4 9 c MrmatsTriEgotroitirlop PKGS.
COATED MARSHMALLOW PIES) .(ACTION PRICED)
Big Daddy Cookies 14-or pkg 47?
TUCK BRAND, PLASTIC
Garbage Bags „, pkgs or 10 000
Canada No. 1 Grade Mexicali Vine Ripened
TOMATOES
3 tz $1.0
16 48?
JANE PARKER, PLAIN, SUGAR, CINNAMON (BUY 3 51(05 -.- SAVE tic)
Cake Donuts 3 pigs ofi/$1.00
McQUAIDE BRAND, 3 VARIETIES, STEAK, TOURTIERE, CHICKEN
SHOPSY BRAND,
All Beef Wieners 1-lb vat pac 74si
SHOPSY BRAND — FAMOUS FOR QUALITY -- COLE SLAW OR
Potato Salad 24-or carton 68?
SCHNEIDERS BRAND, SMOKED, COOKED, BONELESS
Dinner Hams 21/2ATIgR,%2Ells lb s1.38
Bakery Savings!
I 'NE PARKER. cLICet2 (ACTION PRICED) (BUY 4 LOAVES — SAVE 240
RAISIN
BREAD
JANE PARKER (FLAKY CRUST. PILED HIGH WITH JUICY APPLE sum
Apple Pie full 8-inch, 24-or pie 45si
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English Fruit Cake Ik!la 9-oz take 3 951
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Bran Muffins 3 pigs of 6 0,00
SANE PARKER, tiAisiN MI6/ (ACTION PRICED) (SAVE 140
Coffee Cake I4-oz cake 39?
sUf;igt,t
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OREO 92c
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TEA
BAGS
ABM POLY
100's
n Quality! ALL PRICES SHOWN
IN THIS ap
GUARANTEED
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THROUGH
SATURDAY,
FEBRUARY 241k,
1973.
JANE PARKER
(PKG OF 6 43e)
Hot Cross Buns pkg of 12 79)i
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Mushrooms 3 10.11-oz tins $1 0 00'
DUNCAN HINES, 13 VARIETIES (ACTION PRICED)
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Lancia Pastas 2-lb pkg 47?
CEREAL .
Shreddies NABISCO 24-oz box 62?
NABISCO
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()HAILER, CHEESE FLAVOUR, DOG FOOD
72-oz pkg $1,99
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TOMATO 3 1/4 -or, CHICKEN NOODLE 1:Yoz, BEEF NOODLE 1 r'A•oz
ONION 1 1/1-oz, GREEN PEA 43/43-or
Leptons Cup A Soup pkg 43?
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KITCHEN SLICED GREEN BEANS
Vegetables 510-1,-oz tins $1.00
(ACTION PRICED)
13-or pkg
(ACTION PRICED)
2-lb pkg 43 56
Ken .L Ration
QUICK 48.02 OR INSTANT 44.0Z
Quaker Oats
POST CEREAL
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SPAGHETTI OR READY CUT MACARONI
15-oz box 4 8 Catelli Pastas
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of
ollar pack
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DETERGENT
• unikght.„„ flow 3i‘J-1
POWDER DETERGENT
King size — 5-lb box 139
Prepriced $1.79
CANADA DRY,
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BOTTLES
PLUS DEPOSIT
LsOacyy
BREAD DOUGH
loaves
16-or
of 2
pkgs
$1.00
12 LOAVES TO A PKG)
A Superb Blend of 100% braziliii
Coffee Ground to Order.
8 O'CLOCK
COFFEE
-'abg 8 3 /6
PORK LOIN QUARTERS CUT INTO PORK CHOPS
9 to 11 Chops in pkg. No centre slices removed
$ 1 18
•
COUNTRY STYLE
SPARE RIBS
~bq g51`
AMP
FRESH, SHANK OR BUTT PORTION ROAST
LEG OF PORK .79,t •"5'°"‘'
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tit, male: rp
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•9 111
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VOLUME t VOLUMES 1-23 0.fnars and SibilDeraptly
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THURSDAY, f$PRUARY 22, 1073
Hearty soup
for winter meals
During the winter months,
here is always a good supply.of
oup-making ingredients such
a carrots, onions, rutabagas,
elery and potatoes.
omemade vegetable soup is
n easy and natural way to in-
lude these vegetables in daily
inter menus.
The secret of a flavorful soup
is to extract the vegetable
flavors by slowly simmering the
ingredients• in water or
bouillon. Seasonings, such as
curry powder in carrot soups,
lift a soup out of the ordinary
flavor class.
The "Carrot Soup" we
feature today can be prepared
at home with a minimum
amount of work by using an
electric blender. The blender
quickly purees and blends all
the vegetables to a creamy
smooth consistency.
The "Scotch Broth" is a
meal in itself with the added
meat. This good vegetable soup
can also be made in a very
short time using a pressure
cooker.
To make soup-eating more
tempting, the home economists,
Agriculture Canada, Ottawa,
suggest you try the following
recipes in your own kitchen.
Each of these homemade
vegetable soups is heart-
warming and satisfying,
especially on a cold wintery
day.
CARROT SOUP
2 cups chopped carrots
Cabbage rolls a
favorite supper dish
"It is not enough to know
how to plant cabbage so
goes the traditional French
Canadian song. You muse ilso
know how to serve it. And what
better way to serve it, than as
cabbage rolls. This dish
originated in Europe, par-
ticularly in Hungary and the
_Ukraine. Tender cabbage
leaves were stuffed with a
savory meat and rice mixture
and baked in a tomato sauce.
Quite often it was necessary to
omit the meat from the filling
for the sake of economy. The
Greeks and the Lebanese ser-
ved a similar dish made with
grape leaves,
Cabbage rolls have become a
favorite with Canadians in
recent years. The home
economists, Agriculture
Canada suggest that to prepare
this marvellous dish suc-
cessfully, you might follow the
method which they have
developed in their experimental
kitchen.
CABBAGE ROLLS
Remove the coarse outer
leaves and core from the cab-
bage, saving the coarse leaves.
Pour enough boiling water into
the hollow to almost cover the
cabbage. Cover and simmer un-
til the leaves become soft and
transparent (about 20 minutes),
If only the outer leaves can be
removed, continue simmering
until all the leaves can easily
be removed. Split the large
leaves in half removing the cert..
ter rib. Place one-quarter cup of
filling on each cabbage leaf. As
if making an envelope, fold the
rib side of the leaf over the
filling, fold ends in and roll up
to enclose the filling. Place
• some of the coarse leaves on
the bottom of the baking dish
and then place a layer of cab-
bage rolls on these, sprinkling
with salt and pepper. Repeat to
Make two or three layers of
cabbage rolls. Pour the sauce
over and cover with the
remaining coarse cabbage
leaves. Cover and bake at
350°F until cabbage is tender
(1112 to 2 hours). Serve with
crisp bacon or sour cream if
desired, Makes about 32 cab-
bage tolls or 8 servings.
The filling recommended by
the home economists is very
simple, yet delicious and allows
yeti to use a variety of meat
lamb, veal, beef or pork.
FILLING FOR
CABBAGE ROLLS
1 cup finely chopped onion
2 tablespoons fat
1 pound Minced lamb (beef,
veal or pork)
2 teaspoons salt
1 /4 teaspoon pepper
a cups cooked rice
Saute Onion in fat until tran-
sparent. Add Meat and
1 cup chopped celery
1 cup chopped onion
2 tablespoons butter
1/2 teaspoon salt
Dash pepper
1/2 teaspoon curry powder
5 cups chicken bouillon
1 tablespoon quick-cooking
tapioca
Saute vegetables in butter
until onion is transparent. Add
• seasonings and bouillon, Cover
and simmer until vegetables
are tender (about 1,5 minutes).
Drain vegetables, reserving
bouillon, Puree vegetables, add
bouillon and bring to boil; Add
tapioca and cook until tran-
sparent (2 to 3 minutes). Makes
about 5 cups.
SCOTCH BROTH
2 pounds lamb breast or flank
8 cups water
4 teaspoons salt
3/4 teaspoon pepper
1 /2 cup pearl barley
1 cup diced potatoes
1 1 /2 cups diced carrots
1 /2 cup chopped onion
11/2 cups diced celery
Cut meat in pieces and
brown. Drain off fat. Add
water, seasonings and barley.
Cover, bring to boil and simmer
2 hours. Remove meat brom
broth and trim off excess fat
and bone, Cool broth and skim
off fat. Return meat to broth
and add vegetables. Cover and
simmer until vegetables ante
tender (about 30 minutes).
Makes about 12 cups,
seasonings and brown. Com-
bine with rice. Use to fill cab-
bage leaves. Sauce: Heat 2 cups
tomato juice with 2 tablespoons
butter. Pour over cabbage rolls.
Selecting
and cooking
broccoli
The first rule is to pick a
good-looking bunch of broccoli.
Make sure it has dark green
leaves and stalks, as well 'as
tightly closed and fresh-looking
buds, Generally, the colour of
the buds may be a dark, pur-
plish or sage green, depending
on the variety.
To prepare broccoli, remove
leaves, cut off tough parts of the
stalk, and plunge the vegetable
up and down in cold water for a
few minutes (to remove any
sand), If the stalks are thick,
split them lengthwise to the
buds. This reduces the cooking
time for the stalks, solving the
problem of overcooked broccoli
buds. Let broccoli stand straight
up during cooking. Drop it, stalk
first, into rapidly boiling water,
By doing so, the stalks cook
while the tender buds are only
steamed and not overcooked.
As with all vegetables, cook
broccoli in boiling water. As
with stronger-flavoured
vegetables, cook with the lid off.
As with all vegetables cook un-
til just tender and serve prom-
ptly. Properly cooked broccoli
has an attractive, bright green
color and pleasant flavor.
Rhubarb adds
color to
winter meals
Winter rhubarb is grown in
"sunless" hothouses under
strict temperature and
humidity controls to ensure a
product of highest quality.
Fresh winter rhubarb adds
sparkle and color as tangy
flavor to winter meals. It is
available from the first of
January to the first of May, say
food specialists at the Ontario
Food Council, Ministry of
Agriculture and Food,
When buying or storing
rhubarb, take special care to
prevent wilting and - preserve
flavor. If possible, purchase
cellophane-wrapped, triMmed
rhubarb from cooled produce
counters, Sould you purchase
unwrapped and untrimmed
winter rhubarb, cut off leaves,
wash the stalks in cold water,
and store in plastic bags in the
refrigerator crisper,