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The Goderich Signal-Star, 1969-10-30, Page 122A 00DI RICH SA aNAL-STAR, THURSDAY, O `i'OBER 30, 1969 Menu of theweek APPLE -CROWNED PORK CHOPS* CREAMY POTATOES BRUSSEL SPROUTS PEACH MELBA According to the Food Council, Ontario Department of Agriculture and Food, apples are definitely allies of good health. For .example, an apple a day will: — clean your teeth and stimulate your gums — provide bulk to pep up your digestive system — help your body to resist infection and promote growth —'aid eye health and steady your nerves — give you quick energy with only 70 calories. Why not use Ontario Macs in your menus this week? APPLE -CROWNED PORK CHOPS 6 loin pork chops 1 medium red onion 2 or 3 tart red apples 0 1.2 cup golden raisins 1 tbsp, brown sugar 1 tsp. salt Few grains pepper '/4 tsp. nutmeg 'A tsp. basil .1/8 tsp. cloves 1 cup water 2 tbsp. red currant jelly Brown pork chops on both sides in their own fat. Transfer to baking dish. Cover chops with thinly sliced onion and add unpeeled apples which have been cored and ,hut in sixths. Cover raisins with boiling water to plump. Drain. Scatter raisins quer chops also. Combine brown sugar, salt, pepper, nutmeg, basil, and cloves. Sprinkle over surface. Pour water into baking dish. Cover. Bake at 350 deg. F. for 1'2 hours. Remove, cover during last half hour of baking time. Arrange chops and topping on serving platter. Stir currant jelly into sauce in pan; pour over all. Serves six. w Hallowe'en ,treat - candied apples It's trick or treat season • again. So, be ready this year with a special treat for your ghosts and goblins. These - candied apples, from the Food Department, Macdonald Institute, University of Guelph, will be a delicious hit at any Halloween party. CINNAMON APPLES 8 medium apples 2 cups granulated sugar 2,3 cup light corn syrup 1 cup water dash of salt 5 drops of cinnamon oil or 2-3 tbsp. crushed cinnamon candy red fqod coloring wooden skewers Pumpkin pudding Pumpkin isn't for pies only. In this recipe, pumpkin makes a light, creamy pudding, sparked with a ,spice and orange accent. Home economists at Macdonald Institute, University of Guelph, suggest serving it with whipped cream and a sprinkle of nutmeg. PUMPKIN PUDDING 2 slightly beaten eggs Ti cup canned pumpkin 1/2 cup sugar tsp. allspice Wash and dry -the apples; remove the stem. Stick " the skewer into the stem end of each apple. Butter the sides of a heavy saucepan. In saucepan, combine sugar, corn syrup, water, salt and food coloring. Cook, stirring constantly, until sugar reaches hard crack -300 deg.. . F -stage. Remove from heat; stir in cinnamon oil or well crushed candy. Twirl each apple in syrup to coat: tilt pan so syrup is deep enough to cover the apples. Let excess drip off. Set apples on buttered cookie sheet . or wax paper. Let cool until firm. is fall favourite 14 tsp. nutmeg 12 tsp. grated orange peel °14'2 -oz. can (1-2/3 cups) evaporated 'milk Combine eggs, pumpkin, sugar, nutmeg, allspice and orange peel; slowly stir in the evaporated milk. Pour . into custard. cups. Place in a shallow baking pan; pour hot water around cups to a depth of one inch. Bake in a slow oven (325 degrees ley about 50 minutes, or until a knife inserted in the centre comes out clean: Skill in cooking game There's skill in hunting game, but there's skill in cooking ..it, too. Food specialists at Macdonald Institute, University .of Guelph, say that given enough cooking time, seasoning, and a touch of "know-how," game. meat will respond deliciously:, Note these special hints: 1. Marinate the meat in a well -seasoned mixture. This develops flavor and tenderness. 2. Because the fat in game meats like moose or venisoh has an overpowering flavor, trim away any excess fat. Replace it with butter, margarine, salt pork or drippings. A liberal quantity should also be used with game birds, which have a very dry flesh. 3. Cook the meat until tender. If roasting, use a • shallow pan and cook slowly at 325 degrees F. The time will vary with: the age of the animal, since younger animals or birds will be more tender. An older carcass is best cooked in moist heat. Baste the meat during cooking with the marinade or drippings. A tangy marinade is essential to enhance the meat. This recipe is suitable for a 3- to 5 -pound roast of venison or moose. Marinade 12 cup red wine 'vinegar 3 cups water 1 cup apple juice 2 tbsp. sugar 2 tsp. salt 1/4 tsp. pepper 1 bay leaf 1 stalk celery; chopped 1/3 cup chopped onion ' ?Asp. garlic salt Combine well and let roast soak in mixture overnight. Apples a popular now as in the past Favourites with apples Social activities revolving around apples were common among early Canadian settlers. One of these ws the apple -paring bee. A pioneer woman wrote that "bushels and bushels of apples were pared, cored and strung on thread by the young men and maidens, and the walls , of the kitchens festooned around with the apples where they hang till dry and shrivelled." These dried apples provided fruit the. year round. They were used to make tarts, pies, puddings, preserves, jellies, apple butter and apple sauce. Today apples are as popular as ever but perhaps most prized as a quick dessert or snack hto be eaten out of hand. As colorl as autumn leaves, they come in various shapes and sizes. They are presently adorning our markets and will continue to do so for many months. Look for .so locally-grown varieties or other Canadian -grown apples. All-purpose apples, good for eating as well as cooking are the' McIntosh, Delicious, Cortland; Northern Spy, Spartan and Wealthy. Apples continue to be the most popular fruit for pies and are still enjoyed in old-fashioned puddings. There is nothing so pleasant on a crisp fall day as the smell of a spite_ "Dutch Apple Cake" baking in the oven. Apple slices are pressed into a cake batter and sprinkled with.brown sugar -butter mixture. "Apple Crisp" is another old favorite, with its brown crunchy rolled oats topping. The -recipes are supplied by the home: economists of the Canada Department of Agriculture, Ottawa. DUTCH APPLE CAKE 1/4 cup butter ',;2 cup sugar 1 egg, beaten 11/2 cups sifted, all-purpose flour 1/4 teaspoon nutmeg 3/4 teaspoon salt. 1/2 cup milk 3 cups peeled sliced apples MAYTAG THE DEPENDABLE APPLIANCES Maytag puts th sa e -high quality work in all their washers and dryers, only th"e features, are different. If you want dependable, trouble freeperformance for your money then come in and select the features you want. Join those whd"are happy they paid a little more fora Maytag. Remember, Maytag has become a' leader in -the dishwasher and in sink food waste disposerlines too. HUTCHINSON TV & APPLIANCES 308 HURON RD. PHONE 524-7831 to a traveller... it's the Lord Simcoe ... a friendly wel- conie ... superb service ... fine lounges and restau- rants ... all at sensible prices ... -and for convenience the subway is right at the door ..•. in the heart of downtown Toronto. Next time you visit Toronto, enjoy it more than ever ... stay at the Lord Simcoe. it's the 4 4. . or' c--Cui co'e o /e University and King Streets, Tel. 362-1848 top, pressing into batter slightly. Sprinkle With. brown sugar and melted butter. lake at 350 degrees F. until ' a skewer inserted comes out clean (40 to • 50 minutes). Serve warm with cream. 6 servings. 112 teaspoons baking powder 1/4 cup brown sugar 2 tablespoons melted butter Cream butter and sugar. Beat in egg. Sift dry ingredients and add alternately with milk. Spread batter evenly in greased 8 -inch square pan. Arrange apple slices in overlapping rows on APPLE CRISP 6 cups sliced apples ,.(about 2 pounds) 1 tablespoon lemon juice 1/3 cup sifted all-purpose flour 2/3 cup rolled oats 1 cup brown sugar 1/3 cup butter Arrange apples 4n greased baking dish and sprinkle with lemon juice. Mix flour, oats and sugar. Cut in butter until m i, ture resembles coarse breadcrumbs. Sprinkle topping over apples. Bake at 375 degrees F. until apples are tender and topping lightly browned (35 to 40 minutes). 6 servings. For Your INSURANCE. see or call MacEwan & MacEwan 44 North St. — 524.9531.. Donald G. MacEwan Peter S. MacEwan MEAL ESTATE LISTINGS AND ENQUIRIES INVITED Peter S. MacEwan — Realtor Donald G. MacEwan — Salesman tf Business Ronald 1. 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