The Brussels Post, 1974-02-06, Page 6iniMINSON and STEPHENSON
MEAT MARKET_
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Sides of Beef = • • —
OUT and WRAPPED
Fronts of Beef
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BRUSSELS POSY, FEBRUARY 6, 1974
i0'
Bonie-made
HEADCHEESE
Smoked PORK CHOPS
BoTnem,sde
RRks PORK SAUSAGE . .
lb. 600
. lb. 1.391
3 lb- 2.501
Try new dishes for winter variety
Cabbage has been a well-liked,
savored vegetable since earliest
times. Among the numerous
members of the "cabbage"
family are brussels sprouts,
rutabaga, cauliflower and cab-
, bage. There are different varie-
ties 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 cab-
bages are usually sold by the
head and a small one, weighing
about two pounds, yields 6
servings. Winter cabbage can be
stored successfully about two
weeks in the refrigerator vdge,
table crisper.
Although winter cabbage can
be served equally well hot or cold,
most people think of it as a salad
vegetable. Home economists
have tested these three hot
vegetable dishes that may change
some cabbage eating habits.
When cooking cabbage, remem-
ber to cook it quickly just until
tender in order to preserve its
color, flavor and nutritive value.
CABBAGE AND TOMATO
CASSEROLE,
3 cups coarsely shredded cabbage
1 1/2 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
4 slices cooked bacon, crumbled
Cook cabbage in boiling salted
water to soften (about 5 minutes).
Drain. Combine tomatoes, sugar
and seasonings. Arrange cab-
bage, tomatoes and cheese in
three layers in greased 11/2 quart
baking dish. Top with crumbs.
Cover and bake about 30 minute5.
at 350 degrees F. Before serving,
garnish with bacon. 6 servings.
SCALLOPED CABBAGE
Cream Sauce
1 tablespoon butter
1 tablespoon flour
1/8 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 5 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). 6
servings.
RED CABBAGE AND APPLES
1 medium red cabbage (about 2
pounds)
1/4 cup butter
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vinegar
11/2 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. 6 servings.
CANNED PEACHES IN PUFFS
OR SHORTCAKE
The next best thing to the fresh
fragrant peach is the contents of a
can of Canadian-grown peaches.
Most of the canned peaches are
graded Canada Choice and are of
the freestone variety. The pea-
ches that went into the cans this
fall were packed at the peak of
freshness and are golden yellow.
They must be of good texture and
flavor but the size may vary
within the can.
Most of the peaches are canned
as halves or slices in a 45% syrup.
The most popular sizes are
labelled 19 or 28-fluid ounces.
These fluid ounces indicate the
volume of fruit and syrup.
Consumers may have noted when
opening a can of peaches or other
food that the can is not completely
filled.
There is a reason for this. It is
not always possible to fill the cans
to full capacity with certain foods
when they are packed hot. When
the foods cook they contract and
leave a "headspace."
Canned peaches, served from a
chilled can, make a simple
dessert for the rushed home-
maker. They can also be used to
make a shortcake, with a plain
white cake or a rich biscuit dough
as the base. The syrup is
thickened to envelop the peaches
which have been sliced. "Cream
Puffs with Peach Sauce" uses a
19-ounce can of peaches together
with whipping cream. The puffs
should be filled just before
serving.
WINTER FRUIT SHORTCAKE
1 10-ounce can peaches
1' cup syrup from peaches
(or syrup plus water)
1 tablespoon cornstarch
1/4 cup cold water
Dash salt
1 teaspoon lemon juice or few
drops almond flavoring
1 cup whipping cream
2 tablespoons sugar
1 8-inch white cake or rich biscuit
shortcake
Drain and slice fruit. Measure
syrup and if necessary add water
to make 1 cup. Bring syrup to
boil. Blend cornstarch and salt
with cold water and add slowly to
boiling syrup. Stir and cook until
clear and thick. Cool. Set aside a
few peach slices for garnish, add
the rest, stirring to coat pieces.
Spread between layers of cake
shortcake, Top with sweetep
whipped cream ind garnish;
servings.
Every week
more and in
people discover what mighty j
are accomplished by low
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Teachers AsgboiatiOn addresses a crowd of about 140 Huron-Perth teachers . marched to the FLRIR.,'Cl.. board Office' in -$eafortn On Friday -to hand, in, the. keys, their schools The .taaoner-bbard diSputO, which saw 19 schools two COLO closed on Monday and Friday ,ended Monday night when both :tides ratified dOtnOebentae-. agreernent,
French Formula — Reg. $2.00
HAIR SPRAY