The Goderich Signal-Star, 1972-04-20, Page 214..
e
Spring is a fine time of the year to serve veal. This delicious entree of "Stuffed. Veal with Asparagus"
was prepared by the home economists with Agriculture Canada, Ottawa. The veal chops are joined
together with a savory mushroom-asparagus.stuffing..•The meat is served witho rich mushroom sauce
and is garnished with asparagus.
Ahmeek chapter IODE
Plans finalized. for rummage sale
The regula r meeting of the
Ahmeek Chapter, Imperial-
Order, I)lughters of the Empire
was.held 9n Monday;_.Apri,l 10, at
the home of Mrs. R. Redmond,
Trafalgar Street., There Was a
good attendance. - .•
The regent. •Mrs. R. Neville •
presicjecd, and the flag • was
presented by Nlrs, M..McKee in
the,absence of Mrs. C. Ruffed,
standard bearer.
The Icriinufes.)w.ere read -by- tlr
secretary, Mrs. G. F. Mills. and
approved; the treasurer's report
'by Mrs-. Grace Donnelly This was
'accepted.
Plans were finalized for th
runirriage sal( on'April Maul l for
the dessert card party on May 10
to be held in the Legion Hall.
Several will be attending the
Fi i5V10iTl--A-rrnt a1 -meeting-7'4n ---
•Hamilton
.meeting'in--
•Hamil.ton on April 19 and 20.
•We were reminded of the Art
Mart in July when the chapter will
have a table.
It wa's announced that the
National Annual Meeting will he
• held in Vancouder• May28 to 31. It
was decided to have Mrs. Craik
represent .us at the meeting. ,.
The Ahmeek Chapter will hold a
luncheon on September 13 in
• NOV Street Church hall.
C. Lambert will be the guest
speaker.
Education Secretary, Mrs. M.
Robinson gave her report. Mrs. J.
C. .Cutt, Services Convener also
gave a good report. •
Mrs. M. Holmes, Public '
Relatioins,'repo.rtgd that posters
had been put around` for the
rummage sale.4.
E a rd C orwener----- M -r -s- - Q
Straughan, gave her report of .
•
-sefidingEa.ster cards to the shut-
ins.
Mrs: Neville reported that
' M,rs , 'Shaver` is improving • and
would like visitors. Mrs. C:
.Gibbons also is improving'.
World Affairs Secretary, Mrs•.
Mary Clairmont gave a fine
report, commemorating the
Battle of Vimtt Ridge on April 9"
The May"meetir will he held,at
the homejf our regent Mrs... R
Neville, on May 8.
Breakfasts you can drink
For problem eaters; or when
the mor•nin..g. race leaves
hrea.kfast behind. try these on-
the,gobre.akfasts, Fresh flavored
and with .the creamy texture of a
milk shake,- these quick recipes
are hits with everyone. For rush
days, combine •ingredients the.
night before, and blend for
breakfast. •
FRUIT NOG
INSTANT BREAKFAST
2 eggs
2 tablespoons honey
3 ounces (half of•6-ounce can)
ora-nge juice concentrate
undiluted
11 z -.-cups
1'2 banana, sliced (optional)
Using electric.mixer,.heat eggs
well. Gradually add honey. orange,.
juice concentrate, and milk,
beating until frothy: Or place
thgredients in blender container
and blend oh high peed for 30
seconds.. •
Menu idea ° .
Makes 2 to 3 servings.
•
Bankof'Montreai
,
The First Canadian Bank • '
• vb
You want fast action -on a car
loan. And you probably don't
want to dip too deeply into your
savings; either. ,So if`you've got
your eye on.a new car, turn in at
your nearest Bank of Montreal
and talk to our people. We can
'tailor a low-cost car loan to fit
your budget --quickly. •
Our life -insured loans can
help you get that new car. We
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worth.
C. r Loans:
e'll help you
rolling.
Yea!
Local newspaper.
advertisements may be offering
spring veal,as a menu idea this
month. For years, disheswjth
veal have been. Q.ensidered.
culinary specialties by chefs.'
around the world. But there is no
need to eat veal only in a
restaurant.. ; You, tQo, 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 lean
cooking 'and some veal cuts may
Safety Tip
A car driving' along with side
windows fogged up on the inside,
through condensation, adds
unnecessary .danger tothe
Streets, says the Ontario Safety
League. it may indicate that the
driver is also a .little fogged up,
mentally. I,f he opened a window a •
crack, the misted glass would
clear.
"Alcoholisni is a disease and
alcoholics are not responsible
when driving while intoxicated.
Punishment for alcoholism
makes about the saline sense and
is about as effective as
punishment for developing
cancer. Quoted by the Ontario
Safety League from a recent
international • •bsymposium . on
countermeasures to impaired
driving.
RED. CROSS
IS ALWAYS THERE
WITH YOUR HELP
ro p
a:
Alt
qol E
A springtime si)ecia
not have a fat covering az 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 enhanc.ed
by cooking the meat in a . well -
seasoned sauce. A roast should be
hooked in a 325 'oven while chops
should be baked'. or .braised in
sauce If there is .no fat" covering
on the roast,' ask your butcher for
a pieceoof suet. to lay over the
roast during.r'oastingaor 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 loilr 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 recbrnmend their recipe .of
''Stuffed Veal with Aspari.gus".
Two large shoulder..chops or six
loin or rib chops can he used.
STUFFED VEAL WITH
ASPARAGUS
2 pounds large veal chops
Salt and Pepper
1 pound asparagus
1 10 -ounce can whole mushrooms
11 cup chopped onion
2 tablespoons•butter
2 cups soft coarse bread crumbs
teaspoon salt
1H teaspoon pepper
' '1 cup butter 1 cup chicken
bouillon
2 tablespoons (lour - �
Pound .veal to flatten - and
sprinkle with salt and pepper.
Trim asparagus spears to 3-iich
lengths. Save , tips to cook as
'vegetable accompaniment. Cut
remaining stalks in 1 -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 crumlps, 1t/2 teaspoon
sajt and t/o teaspoon "pepper. Aidd
sauteed ' vegetables and mix
lightly. Spread stuffing on half the
chops, cover with remaining
chops and fasten with skewers.
9 Gi
ICJ $IPNAL-ST IE , THURSDAY APRIL , "''" $B
r
Melt the ma 'cup butter in a shallow;
roasting pan and brown chops
over medium heat, 5 -to t'r minutes
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. TOO
make gravy, return 1 tablespoon
fat to pan- arid stir in flour.
Gradually add 1 / cups combined
m-ushroom liquid and pane
drippings. Stir and, cook until
smoothand,thick. Add remaining
ri'ushroomsand heat. Pour sauce
over veal and garnish with cooked
asparagus tips. 6 servings.
,
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