The Goderich Signal-Star, 1973-01-18, Page 16PAGE 2A--GODERICH SIGNAL -STAR,~ THURSDAY, JANUARY 18, 1973
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FLAVOURS 3000.
--Economy, nutrition and most of all flavor, these three
features make beef heart a perfect dish for your family.
Stuffed with 'a bread and bacon mixture and cooked with
tender vegetables, it pleases "all palates. The home
economtsts of Agriculture Canada invite you to try their
recipe for stuffed beef heart.
Meat counters usually.
display a great variety of cuts
of all types. However, some of
the most ,,nutritious and
economical ones such as heart,
liver,' kidney and tongue are of-
ten overlooked. If you haven't -
bought any of these lately, why
not put them on - your next
shopping list?
When buying heart, you will
be able to select from four
types: beef, pork, lamb or veal.
These . are easily identified by
their color• buttheyare best
recognized by their size.
Beef heart varies, in color
from a deep reddish brown•to a
pale pinkish brown. 'Like all
hearts, itis triangular in shape
with a border of firm, creamy
fat .at the broadest part. The
whole heart weig»i"s between 3
and 4 pounds.
Lamb heart is also dark red-
dish brown but weighs only 3 to
5 ounces.'
Veal heart is,. a light pinkish,
gray, it similar in shape and
appearance to beef heart but is
much smaller - 12 to 16 ounces.'
Pork heart is a slightly
brighter red color -than beef
heart and weighs 7 to 9 ounces.
Hearts should be "plump and
well rounded -in appearance,
with a smooth, shiny finish.
When selecting organ meats of
any kind, 'remember that they
are highly perishable and
should- be used.within a day or
two of purchase.
Heart, a firm textured and
muscular- meat, :requires long..,
slow cooking at a low tem-
perature to make it tender. For"
heist results bake; braise `or
pressure -cook a stuffed heart.
Since hearts are all mild -
flavored, they are best served
with a "seasoned stuffing or ,
sauce.
Beef heart may be served
with a . fine herb gravy; a
tomato sauce is delicious with
pork, heart and a cream sauce
PLUS DEP
flavored with savory is a per- --
feet accompaniment for veal
hearts. Wrap them in bacon or
salt pork to prevent drying and
to flavor the meat. •
For a large family, beef heart
is a good buy because you can
serve six to eight people with
only one- heart. You need two
to three veal hearts, three pork
hearts or six lamb hearts to
give six servings.
The .home economists,
Agriculture Canada, Ottawa
have tested a recipe for stuffed
beef heart that is sure to please
your family and give them a
taste for variety meats.
STUFFED BEEF HEART
'1 -beef heart (3 to 4 lbs.)
Salt and pepper to sprinkle
4 slices bacon
1 tablespoon fat from bacon
•2- cups soft bread crumbs
1t2 cup chopped celery
1/1 cup chopped onion
1 egg slightly- beaten
al-,:t>aaepoon salt
1/" teaspoon pepper
1/4 teaspoon thyme
.1/4 teaspoon sage
1 cup beef broth
1 bay leaf .,
6 carrots_, cut in 1 inch' chunks
6 whole potatoes, quartered
6 whole onions— - .
Wash heart thoroughly, wipe
dry. Trim ..excess fat. Sprinkle
inside heart with salt and pep-
per. To make stuffing: fry
bacon and then crumble: Com-
bine next~ nine ingredients to
complete stuffing. .Stuff and
truss heart. Place in.large pan.
'Add beef broth and bay leaf,
cover and bake about 2174 hours.
at 325° F. Add vegetables, and
continue cooking 'covered until
vegetable are tender (1 hour).
Drain and measure stock. To
make gravy, mix 1 tablespoon
flour With—I.---tablespoon
for every cup of stock. Return
gravy to heat, boil gently to
thicken. 6 to 8 servings.
WHERE ECONOMY ORIGINATES
ALL PRICES SHOWN IN THIS AO GUARANTEED EFFECTIVE ;THROUGH
SATURDAY, JANUARY 20th, 1973.
A&P POLICY
Always do what is honest and fair for every customer.
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`{ & MATCH — THREE FRUIT MAiliMALADE, APPLE JELLY,
? ' PE OR RED PLUM JAM WITH PECTIN (ACTION PRICED)
if an advertised special is ever sold out, ask the Manager for
a Raincheck. It entitles you tb the same item at the same special
price the following week. Or if you wish we'll .give you a com-
GUARANTEE:
parable item at the same special price.
A&P offers an unconditional moneyback guarantee. No matter
what it is, no matter who makes it, if A&P sells it, A&P
guarantees it. -
ROSEDALE .a
MRS.
PH E E,
will be
Januar
Star al
tends
greetint
some°,
of age
like lc
name
whim)
Signal
cel'cbr
dress,
Thee
charge
and vi
hear f
Bakery Savings!
10 OZ.
VEGG & TOM.
O BOVOUET (REGULAR SIZE)
1°
CASHMERE SOAP Pkg of 9 bels
VALLEY FARM
JANE PARKER (TARL N SWEET 'N GOOD TO EAT!)
(SAVE 10c) (ACTION PRICED)
• ,,,,C RRY PIE""' - x. . full 8-inc-h, 24•oz size 59?
(SAVE 10c) (ACTION PRICED)
full 8 -inch, 22 -oz size 5;41
JANE PARKER, MERINGUE
.LEMON PIE
7'/2 -oz tins $1.00
Mix i Match—Cut Green Beans, Wax deans, Mixid-Vegetables,,T'ias i Carrots
YORK, WHOLE KERNEL CORN • S 741,-0Z TINS X1.00
MACAROON CUP. CAKE 3 Pkgs sof 6 $1.00
1 broiler chick,n, cup up (about
3 pounds.
1 tablespoon honey
1/1 cup wine vinegar
1 cup Ontario dry white table
wine
1 cup hot water _ __
1 chicken bouillon cube
i tablespoon sugar
1 teaspoon oregano
1 'teaspoon salt
1/2 teaspoon paprika
1 clove garlic, crushed
,2._tablespoons grated onion
1 teaspoon soy sauce
1 teaspoon Worcestershire
sauce
1/2 cup oil
Place chicken pieces in a.
single layer in a greased baking
dish._ Combine remaining
ingredients in a jar and shake
well. Pour over chicken pieces.'
Bake at 325' for 1 hour, or un-
til_ chicken pieces • are golden"
and tender. Baste chicken of-
ten.
Makes 4 servings.
JANE PARKER
DANISH RASPBERRY
JANE PARKER, FROSTED,, •
BALL DONUTS
(SAVE 14c)
pkgs of 8...3 9 fe
-SAVE-1O0
pkg of 6 59?
(SAVE 14c)
pkgof639?
IN TOMATO' SAUCE —a19c COUPON ON LABEL
HEINZ „ BEANS 5 '14-0:oz tins $1.00
D -C 19 OZ. CR. SL, & TOD—BITS
PINEAPPLE 2 9c
SWISS STYLE
LA:B.C. DETERGENT 2 -lb boxes $1.00
:ra'Rs BI NO.OF 100% BRAZILIAN COFFEE
SUPER -RIGHT RED BRAND GRADE
SHORT. RIB ROAST
BO -NE m o, .
SHOULDERGAST
BRISKET PLATE 16.
GRoUND BEEF �
tt
Ciro Immo.
B
DETERGENT (5-02 BONUS PACK)
PALMOLIVE
2 cans (14 ounces each) prune
plums - ,
1 package (13 ounce) ginger-
bread mix
1/2 teaspoon salt
gm teaspoon cloves -
1 cup raisins
1/2 cup chopped walnuts,
1/2 cup sugar
2 tablespoons cornstarch
2; tablespoons lemon juice
Drain plums, 'reserving syrup.
Slice plums. Prepare ginger -
'bread mix, reducing liquid
called lot on package to 2/1 cup,
and adding salt and cloves. Stir
in hillf'of sliced plums, raisins,
and walnuts. Turn into greased
11/2 quart mold orcasserole;
bake at 375°, for 1 hour. Un -
mold on plate. -
To prepare plum tice: Com-
bine sugar and cornstarch;
gradually stir in reserved syrup
from plums. Bring to boil, and
cook; -stirring constantly, for 3
to 5 .minutes. Stir,,,tn lemon
juice and remaining':, sliced
plums. Serve over Wart* pt1d-
ding. Makes 10 t� 12 servings:
Note; Pudding may be prepared
ahead, and reheated by -
steaming. Wrap well in foil,
Sealing folds, before steaming.
32 -11 -oz
plastic btl
SX BRAND, FAMILY PACK, SLICED
11Ib pkg 3 5 ft COOKED- MEATS
_
_
16oz kSIDE DAcON1b vac bac 9814( ,SX i1AND, FROZEN, BEEF PATTIES OR
nouns 256ox1a78
4._MAPLE LEAF
}
WIENERS
1 I - aa
,b vac � ,tti
SCHNEIDER; '`RAND 3 p 6,
'VARIETIES ~(BEEF-CHICKEN-I►ORK)
8 oz pkg42?
CAESAR
MEAT • PIES
P114 Rota 26-oz,pie.9 8 ?.
SX $RANaq 1 Vane
Pias (H404vasit-Pialwai )
ITALIAN! SAUSAGE
n SAGE
SX MAN°, CONTINENTAL STYLE
� (14.11ROLL)
SAUSAGE
SX BRAND, MUSH OR BRA
1'MIURST (IdB ROLL)
• SAUSAGE
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