The Citizen, 1992-10-07, Page 14PAGE 14. THE CITIZEN, WEDNESDAY, OCTOBER 7,1992.THE CITIZEN, WEDNESDAY, OCTOBER 7,1992. PAGE 15.
‘Willits Tire Service
"Specializing in On The Farm Service'II
Providing the traction that keeps
the food industry running
Bruce Willits
Lucknow
528-2103
HELPING ONTARIO
FARMERS GROW
Marie Hicknell has been McKillop reeve for
10 years. She also served as deputy-reeve
for two years and councillor for two years.
She has been active on several boards at the
township level and at the county level,
including Huronview. In addition to her
municipal duties she has served three years
on the Conestoga College Board of
Governors and is assistant secretary
treasurer of the Huron County Plowmen's
Association. Reeve Hicknell also drives a
school bus part-time for Murphy Bus Lines
out of Seaforth. She has been married to
Francis Hicknell for 36 years and is mother of
six and grandmother of nine. She and her
husband reside on a beef, pork and cash
crop farm.
Buy the food Ontario
grows
• Dealers in Grains & Soybean meal
• Full service custom milling
• Computer formulated rations for Beef & Dairy
Dungannon Walton
1-800-265-5675 887-6023
529 7951 Mon -Fri. 8 :00-5:00
Mon. - Fri. 8 :00 - 5:30 Sat 9 00- 12 00
Sat. 9:00-12:00
DAUPHIN
FEED&SUPPLY
LTD.
RHUBARB CUSTARD PIE
2 cups chopped rhubarb
Put in unbaked pie shell. Mix one cup white
sugar and two tablespoons flour.
Blend together:
2 egg yolks, well beaten
1/2 cup water
1/2 teaspoon lemon extract
Combine both mixtures together and pour
over rhubarb. Bake 45 minutes in oven (350°-
400°F). Use egg whites for meringue.
East Wawanosh reeve Ernest Snell was born
on Con. 5, Lot 34 East Wawanosh Twp. in 1915
across from the Westfield Church.
He and his wife, the former Anna McDowell
live at Cone. 4, Lot 34 on the farm he purchased
in 1939.
Ernest was elected to East Wawanosh Twp.
Council in 1961, serving one term before being
elected reeve in 1963. He stepped down at the
end of 1966 because of business commitments
but was again elected to the reeve's chair in
1985, 1988 and 1991.
- >
Leona Armstrong, Reeve of Grey Township
for 10 years, lives with her husband, Jim on a
farm on the 10th concession of Grey Township.
In addition to her decade as reeve she has
served Grey Township in the capacity of
Councillor and Deputy Reeve four years each.
She was the first lady Warden of Huron County
in 1986. Her father, Harvey C. Johnston was
Warden of the County in 1953. At present
Reeve Armstrong is president of the Majestic
Women's Institute and a director of the Maitland
Valley Conservation Authority. She enjoys
singing in the Melville Presbyterian Church
choir, cooking, sewing and gardening. Leona
and Jim have four children and three
grandchildren.
Blyth Reeve Dave Lee was elected November
1991. Prior to this he was a councillor for Blyth
three years. He moved to Blyth from
Londesboro in 1975, with his wife Rosemarie
and have four children. Dave has been a
member of the Blyth volunteer fire department
for 18 years and was a Scout leader for seven
years.
MEAL IN THE GROUND
3- 4 lb. roast of beef
2-3 lb. carrots
5 lbs. of potatoes
4- 5 onions
1 turnip
Sear roast in hot fat or on a grill first; clean
and cut vegetables in large chunks and
arrange them in the pot around the meat; add
1 1/2 cups of hot water; cover the pot
securely by wrapping the top first with tin foil
and then wire the lid on. That's the last time
you'll see it until you dig it up. Cooking time -
about 3-3 1/2 hours.
To get hole ready: Dig a hole 1 1/2 feet
wider and a foot deeper than your pot after it
is lined with dry, flat, non-explosive stones.
Bridge it with some sticks and lay a big criss
cross to get a good fire going. Keep feeding
it until you have a hole full of embers so the
stones are white hot. Your pot should be
ready now. Shovel the coals out and set the
pot in on the stones. Replace the embers
around the pot and over it; then mound it over
with the excavated dirt. Mark the spot well.
A WIDE SELECTION
OF APPLE VARIETIES
Fresh Pressed Cider
Welcome to
MAITSIDE ORCHARDS
Peter & EricaGunthardt /
Open 7 days a
week
887-6883
Huron Cty. Rd.
16 West
Brussels
DUTCH APPLE PIE
3 cups sliced apples
1 cup sugar
2 tbsp, rich milk
1/2 tsp. cinnamon
1 tbsp, flour
2 tbsp, butter
Mix together and put in unbaked pie shell.
Put crumbs on top and bake.
Crumbs
1/2 cup sugar
1/3 cup butter
3/4 cup flour
Mix well and put on pie to bake at 450° F.
RADFORD
FARM
THANK YOU
FARMERS
EQUIPMENT
Londesboro
523-4519
FOR
GROWING
THE FOOD
WE EAT
887-9740 BRUSSELS
NILE GARAGE
Specializing in
Tptfiaust Systems
Custom bending & installation
All pipe & fittings up to 5 inches
Car Oiling
Autumn Special $40.00
On Saturday - by appointment $35.00
PRONTO
^MUFFLER
CENTRE
Arnie Stothers
529-7355
Hullett Reeve Tom Cunningham is the fifth generation to
live in Hullett Township and continue to reside at Lot 37,
Cone. 13. He is married to the former Ila Grigg of
Goderich Township. They have five children, four girls and
one son living at home, and one granddaughter. Tom
sat on the Hullett Township School Board for two years in
the 1960's prior to the Huron County School Board. In the
fall of 1976 Tom ran for Hullett Township council and was
successful. In the fall of 1978 Tom became deputy-reeve
and in 1980 was elected as reeve.
He was elected Warden in December of 1983 serving one
year. On February 1986, Tom was nominated to the
Executive of the Rural Ontan'o Municipal Association, a
section of the a section of the association of Municipalities
of Ontario and for one year in 1990 served as chairman.
HELPING TO POWER
THE FARMING INDUSTRY
FOR OVER 52 YEARS
3r
zj
SNELL FEED
&
FARM SUPPLIES
Elevator Services
Livestock Feed
Farm Supplies
R .R . #3 Blyth
Westfield 523-9501
TURNIP CASSEROLE
2 cups mashed turnip (one medium)
2 tbsp, butter or margarine
1 tbsp, sugar or honey
1 tsp. salt
shake of pepper
11/2 cup fine soft bread crumbs
legs
1 tbsp, butter or margarine (second amount)
Wash, pare and cut up turnip. Cook until
tender. Drain and mash with electric beater
Add 2 tbsp, butter, sugar , salt, pepper and
1/2 of crumbs and egg. Beat mixture well.
Put into buttered casserole. Melt 1 tbsp,
butter and add to remaining crumbs. Sprinkle
on top. Bake at 350°F for 25 minutes or until
golden in colour.
HACKETT’S -----FARM EQUIPMENT l~Aaco i | ALLIS I
LUCKNOW Huron Cty. Rd. 1 South 529-7914^B^ ^B^ ^B^ ^B^ooooooo
BLAKE’S APPLE ORCHARD
Now Harvesting Many
Popular Varieties
O Cider
£5 Apple Butter
<¥> Honey
3 miles south on Cty. Rd. 12 then
follow the signs east 1 mile
887-6972
Traditionally held the week before
Thanksgiving, when the bounty of
harvest season turns our thoughts to
food, Agri-Food Week is celebrating
its 10th year as an Ontario custom.
Ontario's agriculture and food
industry plays a prominent role in the
province's economy. In 1990 it
generated $17 billion in sales, making
agri-food, the second largest manufac
turing activity, surpassed only by the
automotive industry.
Our farmers are among the most
efficient food producers in the world.
In 1990, one farmer was able to grow
enough food to feed 120 people, a
tenfold increase from 1900 when one
farmer produced enough food for 12
people.
Each year, Ontario exports almost
$2.4 billion worth of food and agricul
tural products.
In recognition of the work done by
our Ontario farmers and for the
abundance of nutritious food brought
to our table from Ontario farms,
Agri-Food Week was established.
Annually, small and large
communities prepare entertaining and
educational
celebrations.
This year, the program is being
coordinated by the Agri-Food
Network with financial and advisory
support from the Ontario Ministry of
Ag-riculture and Food and a number
of agricultural organizations.
BROCCOLI CASSEROLE
Cook - 2 large bunches broccoli until
tender.
Mix -1/2 cup liquid (reserved from cooking
broccoli)
1 can of mushroom soup
Chop broccoli and place in 11 x 14" dish.
Pour soup mixture over broccoli. Add 1 cup
grated Cheddar cheese and spread on top.
Melt 1/4 cup butter in microwave and mix
with crumbled plain croutons and sprinkle
over top.
Bake in 350° F. oven for approximately 20-
30 min. Can be made ahead and kept in
fridge until time to bake.
Wfesf Wawanosh Reeve Bob Hallam is serving his first
term on council. An Auburn area farmer, Reeve Hallam
stresses the importance of using Ontario grown produce.
SWEETCORN BISQUE
This recipe utilizes a technique of famous chefs.
Instead of thickening the soup with flour, garden-fresh
cooked vegetables are purged and added back into the
soup, providing extra flavor as well as thickness.
Ontario lake trout, salmon trout, crabmeat or shrimp
may be added when a heartier soup is desired.
5 medium cobs Ontario Sweet Corn, husked
1/4 cup (50 mi.) butter, divided
1 large celery stalk, chopped
1 large onion, chopped
1 medium clove garlic, minced
2 cups (500 ml.) chicken broth
1/2 tsp. (2 ml.) salt
1/2 tsp. (2 ml.) each dried oregano, basil and thyme
1/4 tsp. (1 ml.) pepper
3 green onions, chopped
1 tbsp. (15 ml.) rice vinegar
With sharp knife, cut kernels from cobs to make 21/2 cups
(625 ml.); set aside.In large saucepan, melt 2 tbsp. (25 ml.) of
the butter. Add 1 cup (250 ml.) corn, half of the celery, half
onion and half garlic; cook lor 5 min. stirring occasionally Stir
in chicken broth, salt, oregano, basil, thyme and pepper; cook,
covered, for 10 min. Cool slightly; puree in small batches in
blender or food processor until smooth; reserve. In same
saucepan, cook remaining corn, celery, onion and garlic in
remaining 2 tbsp. (25 ml.) butter for 5 min. Stir in chopped
green onions, reserved puree and vinegar. Heat slowly.
Serves 6.
Preparation Time: 15 min. Cooking Time: 25 min.
AUBURN
CO-OP
Shop Auburn Co-op for
all your family needs.
Serving this area for
14 years!
More than just a farm
store.
County R. 25 Auburn, Ont.
Phone: 526-7262
TEAM UP WITH CO-OP
Call: Wayne Jerome
357-2711
Home 357-2526
IF YOU CAN'T COOK THEN
SOIL SAVE OR PLOW
Used Plows
Total of 30 to choose from
Kongskilde
MF
MF
White
IH 720
JD 2500
3 furrow semi mount
4x16 hyd. trip
4x16 hyd. trip
4 x 20 auto trip
5x18
6X 18
McGAVIN
FARM EQUIPMENT
527-0245 WALTON 887-6365
Agri-Food Week
Helping top quality people
Grow high quality food
Fertilizers
Crop Production Chemicals
Seed
Farm Supplies
BRUSSELS
AGROMART LTD
Brussels 887-6273
G & E
SALES & SERVICE
IT
WE WANT YOU AS A CUSTOMER NEXT YEAR TOO!
GEHL
Glen Gibson
LUCKNOW
Great Plains
Cty. Rd. 1 North 528-3426
Howson &
Howson Ltd
Flour & Feed Millers
Complete Farm Supply,
Grain Elevators, Fertilizers &
Chemicals
523-9624
Elevator
Blyth
Ontario
523-4241
Main Office
KNECHTEL
Scrimgeour's
Food Market
523-4551
Taste the difference!
Buy the food
Ontario grows)
I u I HURON
I——| TRACTOR
BLYTH
523-4244
Morris Reeve Doug Fraser has lived in Morris
Township for 40 years, presently on Cone. 8 & 9
with his wife of 44 years Marjorie. A farmer
Reeve Fraser was a Morris councillor for five
years and has served 7 years as its reeve. He
and his wife have three girls Carolyn, Dianne
and Cheryl and one son Clayton. Reeve Fraser
serves on the Blyth Fire Board and Wheels
Away Committee (Wingham) and is a member of
Duff's United Church (Walton).
EASY OVEN STEW
(A Canadian Diabetics Association Recipe)
1 lb. lean stewing beef (In bite size pieces)
1 can 10 oz. tomato soup (undiluted)
1 cup beef broth or water
2 medium onions (cut into wedges)
1 cup carrots sliced
1 bay leaf
1/2 tsp. salt
pinch of black pepper
3/4 cup frozen peas
Place beef, soup, broth, onions, carrots, bay leaf,
salt and pepper in a medium casserole; stir well,
cover. Bake (275° F.) oven about 4 hours until
meat is tender. (Stir once or twice during cooking
period) Add peas 20 minutes before stew is done.
Gord Workman, reeve of Brussels was first elected to
council in 1978. He was appointed reeve on July 8th, 1987
and was elected to a second term this past November. He
and his wife Isobel have four children and eleven
grandchildren.
A veteran of WWII Reeve Workman is a member of the
Brussels Legion.
MINI MEATBALL SOUP
128 oz. can tomatoes
2 cups shredded cabbage
2 cups finely chopped carrots
1 can of kernel corn
2 ribs of celery sliced and chopped
2 medium onions chopped
1 cup of vermicelli (I use spaghetti of macaroni). Cook
this separate and drain and add to above vegetables.
Add 4 cups water. Cover & cook 20 min. add 3/4 tsp.
salt, 1/8 tsp. pepper, 1 tbsp, parsley flakes, 2 beef
boullion cubes or 2 tbsp, of (Maggi) soup season liquid.
MEATBALLS
Mix up 1 lb. of ground beef, 1 egg, 1/4 cup milk, 1 slice
of bread, salt & pepper. Shape into small balls, add a
dash of Worcestershire sauce. In a skillet brown meat
balls until cooked, drain off excess fat.
Add meatballs to vegetables and you can also add a
tin of cooked potatoes or do your own in with other
vegetables simmer. 15 to 20 minutes. Serves 6 to 8
people.
PROPERLY TILED FARM LAND
IS A NECESSITY!
OUR CREW IS READY AND
WAITING FOR YOUR CALL
A good drainage system
• allows fields to be worked earlier
• improves soil conditions to promote plant
growth
• improves fertilizer efficiency
• aerates the soil
• promotes deeper root systems
• faster soil warming
• extends harvesting
• minimizes erosion
• allows better crop rotation and planting of higher
yielding crops
• increases land value
Ron McCallum
We install drainage tubing
Call the experts
KMM FARM DRAINAGE
887-6428 WALTON