The Wingham Advance-Times, 1983-03-09, Page 21F
H
Fresh Picnic Style
Pork Roasts .. o a . kg.
Fresh Shoulder
P.rk Chops .. e kg.
Fast Fry Shoulder
Pork Chops • o . o • kg.
Fresh Boneless
Pork Butt Roasts .. kg.
Freiburger's Reg. or Garlic Fresh
Pork Sausage .... kg.
T
2118/Ib. .99
3.26/b.1.48
3.48/th 1.58
3.70/.1.68
3.94/Ib. 1.T8
Fresh. Tenderized
Pork Shoulder
Fresh Ground
Beef & Pork
Freeih
Pork Liver . e
Fresh
O 0
Pork Riblets
Fresh
Pork Hocks a .. e
kg.
• kg.
• kg.
e e kg.
14/lbL:8
3.48/lb. 1.58
1.08/1,. .49
1.74/. .79
1.94/th .88
3 litre plus 750 ml. FREE
Crisco Oil . a .
4.99
Bick's 500 ml. jar Dill, Polskie Ogorkie, Sweet Mixed, Icicles 1.49
Pickles ..... ... e ........ . ..
2.25 kg. size
Robin Hood Oats ........ e e ..... 2.49
Bick's 32 oz. jar
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Salada pkg. of 60
Orange Pekoe Tea Bags 1.69
Rice Krispies 1.99
Kellogg's 725 gr.
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Y DEPAITMENT
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00
•
00000
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3 9
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WHILE SUPPLIES LAST
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4
•
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Cut Wax Beans, Green Beans, Cream Style
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Aylmer 28 oz. tin
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Aylmer 19 oz. tin
Boston Brown Beans
.T9
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Grandma Martin's
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Grandma Martin's
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O 0000
Whole White Fish .. e
FREIBURGER'S
FOOD MARKET
6 Arthur Street North
Elmira
Open 6 Days a Week
8:30 a.m. to 6:00 p.m.
Wed. Thurs. Fri. till 9:00 p.m.
A
121 Main Street
Mount Forest
Open 6 Days a Week
8:00 a.m. to 6:00 p.m.
Thurs. Fri. till 9:00 p.rn.
...1.39
. . ELMIRA ONLY! ■ 88
.1.94/lb. .
88
FREE PARKING AT
REAR OF STORES.
We reserve the right
to limit quantities.
Cooking
Corner
By TONI GRIFFIN
Crossroads -March 9, 1983 -Page 5
Charnp�gne, like
drinking stars
Now, let's get this
straight: Champagne is a
sparkling wine. All spark-
ling wines are not Cham-
pagne.
With that behind us, we
can step right into the
world of mushroom -corked
bottles emitting cool effer-
vescence. Historically,
sparkling wines are most
evident at times of cele-
bration. In fact, consider-
ing the current wine boom,
sparkling wine is the coun-
try's fastest-growing type
of wine.
Definition: If you are a
little confused about our
opening statement, the
facts are clear - in
France, Champagne's pres-
tige label adheres only to
the wines produced by the
minuscule French region
designated as "Cham-
pagne" Within that coun-
try, other sparkling wines
created outside the borders
of that postage -stamp -
sized area cannot be called
Champagne. According to
the purists, neither should
the tongue -ticklers from
California, Spain, Italy,
Germany, New York or
anywhere else.
Despite that view, it
seems that many sparkling
wines produced by classi-
cal methods are appropri-
ately called champagnes,
in the generic sense.
Cost: We are happy to re-
port that many sparkling
wines are absolutely de-
lightful for imbibing and
that the price range is
broad enough to cater to
most palates - even
Champagne tastes with
beer pocketbooks. A note to
the wise: Beware the in-
credibly.inexpensive spar-
klers. They are priced that
way for a reason' some
could grow hair on a bil-
liard ball. Probably give it
a headache, too.
If you want a bubbling
non-alcoholic drink for cel-
ebration, try sparkling
apple cider, which costs
$1.35 per bottle, available
in grocery stores.
Storing to Pouring Tips:
Chill sparkling wines to
about 45 degrees F. - by
placing the bottle in an ice
bucket for about 1 hour,
turning occasionally. Or,
two hours before serving,
place the wine in the re-
frigerator.
- Freezing "shocks"
sparkling wines, decreas-
ing the effervescence.
The taller the glass, the
longer the bubbles' flight
from the base to the rim.
This increases the visual
beauty of the wine.
- Any soapy film on the
glass will flatten the wine
quickly.
- To uncork the bottle,
remove the foil and wire
muzzle. Then hold the cork
firmly with one hand, tilt-
ing the bottle at a 45 -de-
gree angle away from
yourself. Hold the cork be -
BOOK, REVI
NAPOLEON. By Richard
Tames. Greenhaven Press,
Inc.. 577 Shoreview Park
Road, St. Paul. Minn. 32 pp.
U.S. $5.95. Paper U.S. $2.25.
Reviewed by
PERCY MADDUX
A glance at the career of
Napoleon Bonaparte, with il-
lustrations and maps and
some pertinent documents,
is the little book by Richard
Tames with the single title
"Napoleon". This traces Na-
poleon's life from his birth in
Corsica in 1769 to his death in
exile on the island of St.
Helena in 1821.
Corsica belonged to
France. and Napoleon went
to a military school in
France. Richard Tames pro-
vides a good simple intro-
duction to the great national
hero nd this book is highly
suitable for young readers
ready to explore the
mysteries of history.
tween your thumb and
forefinger, and then twist
the bottle, allowing the
pressure to ease out of the
cork. The cork will slide
out with a soft pop and
brief spray of white car-
bonic gas.
- Fill the glasses gradu-
ally, letting the foam sub-
side, finally filling to about
two-thirds.
- How to "read" bub-
bles: Active bubbles indi-
cate fresh wine. Flat bub-
bles suggest improperly
rinsed glasses. Odorless
bubbles and wine mean the
wine is being served too
cold.
After you have your cho-
sen Champagne or spark-
ling wine and have fol-
lowed the above sugges-
tions, you'll probably join
Dom Perignon, the legend-
ary 17th -century French
monk claimed to have cre-
ated the method of making
Champagne. It is said that
upon his discovery, he ex-
ulted, "Come quickly. I'm
drinking stars!"
Here is another way to
use your sparkling wine:
cook' with it. These recipes
are sure to bring sparkling
results.
CHAMPAGNE
BORSCHT
At one time, the Rus-
sians consumed almost as
much Champagne as the
French. Today, Cham-
pagne consumption by the
Russians is second to their
consumption of vodka.
2 (16 -oz.) cans juli-
enne beets
1 cup onion, minced
2 cups chicken stock
3 cups Champagne or
sparkling wine
2 tsp. salt
cup lemon juice
3 tbsps. sugar
Whipped cream or
sour cream
In a large saucepan,
combine the undrained
beets, onions, stock, Cham-
pagne, salt, lemon juice
and sugar. Bring to a quick
boil and reduce heat to
simmer for 20 minutes.
When cooked, chill for 5
hours. Serve cold in chilled
soup bowls and top with a
dollop of whipped cream or
sour cream. Serves 6.
CHICKEN BREASTS
CHAMPAGNE
3 large chicken
breasts, boned,
skinned and cut in
half
1 tsp. salt
ala tsp. white pepper
I cup chicken broth
1 cup Champagne or
sparkling wine
r/x tsp. leaf thyme,
crumbled
1 tbsp. finely
chopped fresh
parsley
2 or 4 egg yolks
Fresh watercress
FREE
Catalogue
Upon
Request
1
1
1
A BIT OF
THE BUBBLY
Not only is Champagne
the traditional beverage
for extra -special occa-
sions, it also is an in-
gredient in the delicious
recipes in today's Cook-
ing Corner.
Arrange boned chicken
breasts in a single layer in
a buttered heavy skillet or
shallow, flameproof cas-
serole. Sprinkle with salt
and pepper. Pour chicken
broth and•Champagne over
chicken. Sprinkle chicken
with thyme and chopped
parsley. Cover and simmer
for about 20 minutes over
medium heat or until
chicken is tender. Drain off
cooking liquid and mea-
sure. For each cup of
poaching liquid, lightly
beat 2 egg yolks (NOTE:
You will either have 1 or 2
cups of reserved liquid. If
necessary, additional
Champagne may be added
to make 2 cups liquid.)
Heat poaching liquid in the
top of a double boiler di-
rectly over source of heat
until simmering. Spoon a
small amount into yolks
and return to pan. Set over
simmering water. Heat
and stir until thick and
there is no raw egg taste.
Pour over chicken and
garnish with watercress.
CHAMPAGNE APPLES
One of the better ways of
ending a meal is with fruit.
This method of presenta-
tion is delicious and easy.
1 tbsp. dried raisins
1/4 cup Champagne
or sparkling wine
1 medium apple,
cored and halved
1 tsp. sugar
1h tsp. fresh grated
lemon peel
1 tsp. cinnamon
1 tsp. butter
Drop the raisins into the
wine for 30 minutes. This
will plump them. In a
small baking dish, place
the apple halves face up.
Drain the raisins and re-
serve the wine. Mix raisins
with sugar, lime/lemon
peel and cinnamon. Divide
this mixture in two and top
the apples with it. Divide
the butter in half and top
the apples. Pour over the
reserved wine. Bake 25-30
minutes in a 350 -degree
oven. Spoon juices over ap-
ples when serving. Serves
2.
1937 HEM/ R. 1979
HIS WIFE
'938 monicA T
31'/2" LONG, 6" THICK
N
796
N
V
c
0
A
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plus cemetery charges and tax
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