The Huron Expositor, 1979-12-13, Page 35s.
r,
The holiday
an sea,.:�
n
la often ten
o�asiPn o sQld1►e
esctra on food.
But even ,ao;, you can, stay
within: certain limits-� bx
serving, tempting, seisonal
sod abundant foods like
orex�m l
Canadian; Pork tor p e
Recent. pork supplies are
heavy, From January 'till
August 1979, .;early 22 per
cent mote pork eras produced
than. in -1978 for thesame
Period.,
And Canadian
hog
gradings, will top 11, million
head in 1978, a new record.
high -
Retailer* VC ,prating,
rk WKtemst �v4ly-spe ials cot"'
`*piny' move pork in volume.
Ais important plus factor for
the pork picture is that beef
appties'. are 'iin the down
edtoclea d rices
are
e
remain the same
or
slightly higher. -
Preliminary calculation in-
dicated; that Canadians eon
slimed an average of 63, to 65;
pounds in 1979, `compared to
58..E pounds in -1978.:
Although it's difficult to
hove, it appears We're' more.
aware of the quality - and:
�+a iirliark at thedlpnerr
table, as compared ta n few`
y sra, ago, Knowing the
varf ms outs is essential
when looking for geed ,buys,
$boulder roasts are the
lowest priced; pork roasts.
'The picnic shoulder from the
ld r:
lower art of the rho u e
and the: shoulder butt from,.
the upper part# may both be.
stuffed before roasting. The
leg may be left whole or
divided into shank and butt,
The pork loin sols ,e
da l
CO.g
center cut, and rib end).
is one. of the more expensive
roasts,.,
HOLIDAY PORK'LOiN' You can stay within
your food budget. this.
holiday season by serving Canadian pork. Present pork.supplies are
y p
hew./ and rices are reasonable This "Cranberry ; Glazed Pork Loin"
from ;Agriculture Canada is perfect for special occasions.
(Photo by Agriculture Canada)
Classified . Ads pay dividends
4V
Pork tenderloin Is the
highest priced cut .and is
nana1ly served; .on a very
special occasion, ft's sold in
pito.piece or rte 0.
Alt' cuts
pork cuts a �tend0+
plough frcfunbroiling
ar bprbecuin8. Food consul-
tants at Agriculture Canada
recommend.' Acing in ai
160°C (325°F) oven to an
•;tenial temperature of 80°C
r' I',
Christmas
from
read
HOU DAYGEMS fCOflKIES1.
'! cup, shortening
1 cup sugar
2 eggs
tbs
� _ pmi»w
1 tsp vanilla
2 cups. presifted .All purpose
tsp baking powder
'/i. tsp salt
1 cup chopped pecans or walnuts
1 cup chopped dates
c cup maraschino cherries drained: and
chopped
VA cups corn flakes, crushed.
Maraschino 'cherries cut in .c1aartere.
Blend shortening and sugar, creaming'
well. Add -eggs, milk and vanilla - beat
well. Blend in dry ingredients. gradually,,
Mix well. Add pecans. dates and chopped
kchino ,cherries. drop. byt rounded' fsp,
into
maracora flakes, toss lightly to coat. Form
into balls. Place on greased baking sheet.
Top each with '/a maraschino cherry. Bake
in moderate oven (375•) 12.-15 min.
Mrs. Harry Snell
Londesboro•
FIESTAS
Makes 4'4 dozen cookies, 1s/s inches in
diameter.
2 cups Fruit Loops
2 cups sifted flour
'h teaspoon baking powder
% teaspoon salt,
1 cup soft butter or margarine
'/s cup sugar
1 teaspoon vanilla •
1. Crush Fruit Loops into medium fine
crumbs. For variegated color effect, do not.
mix after crushing.
2., Sift together flour,bakitg powder and
.salt.
3., Blend butter, sugar and vanilla. until
fluffy, Add dry ingredients,,,; a ixingl
thoroughly.
4• S hape dough: into Finch balls, Roo.
carefully in Fruit Loops ctutnbs: to coat
completely, placeon ungreased, :bah1 np,,.
sheets. Bake at 350° for 14 minutes,
Mrs. Murayvodden.
London, Ontario*
aillISIVAS COPS
1/4, cup margarine'
cup white sugar
1 ettsp Among flavouring
1 cup all purpose: flour
Ya tsp salt:
• tsp baking powder
1 cup chapits (chocolate semi sweet)
'/4 cup chopped maraschino cherries, we11.
drained.
3/t, cup coconut
Cream shortening and sugar, beat in egg
and flavouring, Combine flour, baking.
powder and salt. Stir' into creamed
Mixture. Mix in chips, coconut and
cherries. Drop from tsp on greased cookie
sheet. Bake 350*
12-15 min,
Mrs. Harry Snell'
Londesboro
BUTfTER TARTS
2 cups brown sugar (packed)
3 eggs
2 tsp. water
'A tsp. vanilla
'✓. tsp baking powder
Raisins - enough for the size of the shell.
Mix eggs, with the sugar, then add
water, vanilla and baking powder Put
, raisins in the tart shells, then pour the
sauce in Bake till done, ,
DonCorbett
Seaforth, Ont
4-THE.0
EXPOS TOIL it CO/
17O1) or SVC (145*F) on a
Meat .thermometer, In either
WA- they ,Wiest is :well done -
At 85°C po4051;1s1u1cy but
more tender.
This holiday ,season, put
pork roast on 'the menu.
Following .is a. consumer,
rr
te$ted' recipe for " C€grebe y
Gazed Polls Loin. "
CRANBERRY GLAZED;
PORK LOIN
r kg pork loin roast
r 1t and pepper
75 mi brown sugar
75 ml molasses
50: MI vinegar'
125 tel water
2 rnl whole clove
1 ml cinnamon
500 ml cranberries
etace 1 t fat side up on
rack in roasting pan. Season
with salt and' pepper. Roast
wowed to 2'
of 1 C or
th
Coca a11tg?t#r� 1
vin4rgatt°� wakeP ll s r
tonin boil, .and add' .e .
g
top
berries1 $itnmeer' 15, min„
Press mixture through sieve
acct
pour over roast- Bake 1'
110P t 220°C basting 4
Vasmnally. 10 to 12 servings-
190 g each/.
A EPT\
`o
a
•
-MERRo (wJ PJSMIAS
•
f brr �• ' a
May your blessings increase and may your home
be filled with happiness. in appreciation ...thanks.
Tom & Dawn Pappte
THE TREE TRUNK
5 Main St., Seaforth
Upon hearing the glorious` message,
shepherds and the Wise Men came to worship
and adore Him: This Christmas let us
rejoice and celebrate, as we too,
proclaim the King.
/v%ar agerrienf, Staff
and family
of
GREYS GULF
The Management & Stc of
Coderh St. iSeaforih.
- » HOLIDAYt *HOURS-
Closing Dec 74 at,bp.m.
CLOSED Det. 25
business as ustulel
74., ua..4 ,
*cif°rt
27 19
AA 4-
We wish you joys
to remember,
memories es tc tredsure
and love to share at
Christmas and always.
With full hearts we say thaniks.
serve Erergy—
ture
Depends on 0
commlLlen and Staff of the
SEAFORTH
PUBLIC UTILITV COMMISSION
Gordoty Pullman
otnrttitttlipnr is . 1k
bobs Fryett
John Simian -toil k Mayo*')
Tom Phillips