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Section Two The Canadian Statesman, Bowmanville, August 31,1983 13 1 i "The Food Terminal" 138 i ffToSmp L52 aaraifaiL 69* I lv-8»" 4BFLOZ. (1J6 LITRE) TIN 3TWLNWT 79 itHKT MUSHROOMS :,ur FU YOUR OWN BAO LIMIT LB. NEVER FROZEN FROM CANADA PACKERS FRESH CHOICE CANADIAN VEAL SHOULDER u L49 'tmySJS | EKliS dSife DIRECT FROM Æ. CANADA PACKERS "• £»' FRESH I NEVER FROZEN MIN «PORK I3.7* Whole Half kfl NO CENTRE CHOPS REMOVEDI WOMAN'S BAKERY MIX OR MATCH m . •WMTE OR BROWN BREAD ÆM A| •SLICED 24 OZ. ÆU •HAMBURGERBUNS(I PAC) > •HOT DOG ROLLS (I PAO M • BAGELS (5) IBI LIMIT OF 9 LOAVES OR PKQ8. lB9l TRUCKLOADS DAIYI FILL YOUR OWN BAG W DIRECT FROM ONTARIO FARMS FIELD TOMATOES CANADA NO. 1 GRADE LB. 39 * FROM CANADA PACKERS AND CANADIAN DRESSED MEAT PLANTS CUT FROM CANADA GRADE "A" BEEF STEMS or ROASTS SIRLOIN, T-BONE, PORTERHOUSE (IN LIMITED QUANTITIES) kg 659 ONE - --54- PRICEI ' 259 LB. TISSUES ARRIVING DAILY FROM ONT. FARMS REDHAVEN FREESTONE & OTHER VARIETIES REACHES FILL YOU* OWN BAG NEVER FROZEN FRESH| SHANKLESS PICNIC PORK SHOULDERS 4-5 LB8. AVERAGE X kg 196 2 ROAST LIMIT J LB. to t FRESH NEVER FROZEN PORK HOCKS S-LB. LIMIT CAMPBELL'S TOMATO SOUP |lOFL01(284mL)TM SCHWARTZ PEANUT BUTTER LARGE FAMILY SIZE 1kg JAR 2 LIMIT ^^truckloadsdaIly?^ DIRECT FROM ONTARIO FARMSCANADA NO. 1 GRADE LARGE SIZE CORN-ON-THE-COB EACH i V1L\ select YOUR lOWN , 5 DOZ. BAG -- 4.99 9 ♦ DIRECT FROM CAUFORNU- CANADA NO. 1 GRADE BARTLETT VARIETY PEARS V .86*139 * "SWIFTS-QUALITY PACKERS 1 LB. VAC PAC™ WIENERS 3 PAC LIMIT 99* QUALITY PACKERS "TOWN CLUB" BRAND SIDE BACON 500jj (17.6 OZ. VAC CENTRE SLICED RINDLESS 3 PACK LIMIT CLOVER BEAM OR SLVBIWOOD'S"MEADOW GOUT ICE CREAM HUGE 4 LITRE PAIL! r DIRECT FROMCALIFORNIASELECTYOUROWNEAci^ JUMBO SIZE 4'i _ ^ I HOMEY DEWMELOM 1191 WESTERN BRAND SOUR CREAM ALL NATURAL if£fl P0LISH 9uy ^QNÆ^'| SAUSAGE lb. 1 [ CHRISTIE'S MIX OR MATCH [ "CHIPS AHOY" A "FUDGEE-O" COOKIES LARGE 500g DIRECT/ROM B.C. & ONTARIO FARMS CANADA NO. 1 GRADE "FREESTONE" PRUNE PLUMS lb. 450 g BAG BAG LIMIT DIRECT FROM CALIFORNIA CARLOADS-CANADA NO. f GRADE- LARGE SIZE 64's -- A ^URNS^PrÎdeÔfcÂnÂdÂ^ Qu Y.l'oNjAFf IQjt PORK AND BEEF -,«r-^-- j- , ^Ajo^^iw^ 1^ J ^Jl ['Canada 0 packers maple leaf brand 2-3 lb. avg. ' 0 40 SWEET PICKLED* 0.60 COTTAGE ROLLS * 450 g BLOCKA BURNS "PRIDE OF CANADA" DINNER 2^ lb. ,4.39 HAMS' ERG£ BURNS "PRIDE OF CANADA" Buy.^ONJA' ,439 COOKED CUSTW HAM IEBtfSoSTcaufoBST^^^ "RUBY RED" VARIETY SIZE 4S'e, SUNKIST SELECT YOUR OWN GRAPEFRUIT VAC PAC LB. SLICED ATDEU COUNTER LB. "MR CLEAN' 7 HOUSEHOLD DETERGENT DIRECT FROM ONTARIO FARMS TRUCKLOADS CANADA #1 GRADE STRING OR PENCIL GREEN BEANS OR GREEN PEPPERS lb. THE TROPICS SELECtXOUR OWN A LARGE SIZE ç BANANASr lb ♦ m PRODUCT OF ONTARIO S'CEDAR VALLEY GAME FARM PACKAGE OF SIX quail 4991 [ "TREASURE" LAUNDRY DETERGENT 2 BAG LIMIT nrw 'Bfl. ONTARIO NO. 1 GRADE SELECT YOUR OWN^ Vip LARGE SIZE | W'SSf 1 HELD CUCUMBERS 4s*ll EMBERS BRAND CHARCOAL 100% HARDWOOD BRIQUETS B ; .'«ST* DIRECT FROM COLD SPRINGS FARMS, THAMESFORO, ONT. TRACTOR TRAILER LOADS OF CANADA GRADE "A" FROZEN YOUNG OVEN READY Kg 2.18 Mb. IBM limit TURKEYS Lb. Si PURE NATURAL CLOVER HONEY 'iDsgi DIRECT FROM ONT. PACKERS ■\ CANADA #1 GRADE LARGE CELERY Z» ITAmCUMS $ 99* SIZE /j SIZE 248 1 K| JAR 2.99 'OLDTYME" laroe 7» mL eottu SYRUP -- 1J9 «M*uw-«rri5 MIRK , LUST •WYTV^ 1.991 DAM BOX I £49 J nMHMNima PRICI UNTIL SATURDAY, SEPT. 3/83 WEEKLY SPECIALS AVAILABLE MONDAY 9 A.M. - SAT. 10 P.M. Oshawa - Durham OPEN TONIGHT TILL 10 P.M. MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY to limit 9 A.M.-10 P.M. 9 A.M.-10 P.M. 9 A.M.-10 P.M. 9 A.M.-10 P.M. 8 A.M.-l7IT»TT[TflIhil 7 AM -10 P M Kitchen Kapers Stir-Fry Fall Vegetables Fall vegetables are ideal in stir-fry dishes which capture their bright colors and crisp texture. Add them in any combination but remember to add the ones which require longest cooking first. 1 small head cauliflower, cauliflower, about 1lb. (2 cups flowerettes) 1 bunch broccoli, about IV4 lb. (2 cups flowerettes) 2 medium onions, cut in wedges Vz lb. fresh mushrooms, about 2 cups sliced 2 tbsp. vegetable oil % tsp. salt Vz cup chicken stock 2 tsp. cornstarch 2 tsp. soy sauce 2 tsp. white vinegar one-eighth tsp. ground ginger Cut flowerettes of cauliflower into V\ inch slices. To prepare broccoli, cut stalks in thin slices or use later in soups and leave flowerettes whole. Heat oil and salt in large electric frypan or wok to 190°C (375° F). Add cauliflower slices, tossing with two wooden spoons in a continual motion; cook 2 minutes. Add broccoli and onion; continue cooking, stirring and tossing, for 5 minutes. Add mushrooms and cook, stirring, another 3 minutes. Combine remaining ingredients. Pour into bottom of wok or center of pan; stir until mixture thickens and bubbles. Thoroughly mix with vegetables and cook 2 minutes longer. Serve immediately. Makes 6 servings. Cream of Broccoli Soup Broccoli should be quickly cooked until the tender crisp stage to retain its fresh flavor and bright green color. This applies also when preparing rich Cream of Broccoli Soup. Be careful not to overcook. 1 bunch broccoli, about lVz lb. (8 cups flowerettes and stalks) 2 tbsp. butter 1 small onion, chopped 1 stalk celery, chopped 2 cups chicken bouillon 3 tbsp. butter 3 tbsp. flour 2 cups milk Haydon (Intended for last week) After enjoying a family reunion in St. Cecile De Meshan, Ron and Jan Mayer and Kevin got back to normal living to have it completely stunned. Last week dogs destroyed the fencing around their chicken house and killed eight hens and mauled 20 more that had to be killed, That was bad enough, but in two nights they (the dogs) returned and finished their filthy act by killing off the remaining chickens. This poultry was the right size to be put in the freezer for winter meat. Sunday night, Mr. and Mrs. Mayer saw the dogs as they returned in midnight midnight hours but were unable to get a shot at them. The dogs to look for are a shepherd collie type and a big beige one. So, lightning does strike twice in' the same place. It was in the sprin of this year that the Mayer's were robbed of their poultry by dogs. Among the well wishers I noticed Mayor Rickard of the Town of Newcastle and Councillor Councillor Bruce Taylor, Solina. One incident that tried to spoil the big event was the strong breeze and Fred's hat. That darn thing was forever blowing blowing off and when you realize he's been married for 50 years, I don't suppose a hat pin would have helped the situation at all, But, back to being serious. The family of seventy some sat down to a bountiful pot- luck supper in the centre and with all of Haydon this correspondent correspondent would like to say congratulations and the very best wishes for many more happy and healthy years to a really nice couple. Mr. and Mrs. Doug Blackburn Blackburn and Wendy spent last weekend at Beaver Mede Hark at Peterborough. Mr, and Mrs. Fred Smith went boating on Sunday with Mr, and Mrs. Tom Potts and family at Port Hope. % tsp. salt Vi tsp. pepper Trim and wash broccoli; broccoli; cut into flowerettes, flowerettes, chop stalks. Melt two tbsp. butter in saucepan. Add onion and celery; saute until tender, about 10 minutes. Add broccoli stalks to onion. Pour chicken bouillon over vegetables; cover and simmer 5 minutes. Add flowerettes and continue cooking 10 minutes. Remove pan from heat and puree vegetables and bouillon in blender. Melt remaining remaining butter in pan. Stir in flour, cook, stirring, 5 minutes. Pour in milk, add seasonings, cook, stirring over medium heat until sauce thickens and bubbles. Combine broccoli puree with sauce and heat through. Makes 6 servings. Beefy Cabbage Stew . Shredded or chopped cabbage is a welcome addition to soups and stews. To shred cabbage, cut the head into quarters and remove the core. Then thinly slice each quarter with a sharp knife. 1 lb. ground beef 1 large onion, chopped 2 medium potatoes, peeled and diced (about 2 cups) 3 medium carrots, peeled and chopped (about lVz cups) can (28-oz.) tomatoes can (5Vz oz.) tomato paste cups water bay leaf lVz tsp. salt Vz tsp. pepper Vz tsp. Worcestershire sauce 1 small head cabbage, about lib. (8cups chopped) Brown ground beef in Dutch oven or heavy casserole. Remove beef from pan; drain off all but 2 tbsp. fat. Add onion; saute until tender, about 5 minutes. Add potatoes and carrots and cook 3 minutes in fat. Return ground beef to pan. Add tomatoes, tomato paste, water, bay leaf, salt, pepper, and Worcestershire; mix together, breaking up tomatoes. Cover and simmer stew gently for 40 minutes. Remove bay leaf, add chopped cabbage and simmer an additional 45 minutes. Makes 8 servings. Cheese-Topped Cauliflower This recipe is an elegant variation of the popular cauliflower with cheese sauce, and it's easy to prepare. The cheese sauce has a hint of mustard, and extra cheddar-topping bubbles bubbles and browns. 1 medium head cauliflower, cauliflower, about V/z lb. 1 cup water 2 tbsp. butter 2 tbsp. flour Vz tsp. salt Vi tsp. pepper Vz tsp. dry mustard IVi cups milk V/i cups grated chedaar cheese, about 4 oz. Trim and wash cauliflower, cauliflower, divide into flowerettes. Bring water to a boil in saucepan and add cauliflower. Boil or steam, covered, for 12 to 15 minutes, until tender crisp. To make sauce, melt butter in a heavy saucepan and add flour. Cook, stirring, for 5 minutes. Blend in seasonings, milk and 1 cup grated cheese. Reserve remaining Vi cup cheese for topping. Cook over medium heat stirring, until sauce is thick and smooth. When cauliflower is cooked, place in ovenproof ovenproof disn; pour sauce over cauliflower. Top with remaining Vi cup cheese and broil 3 to 5 minutes or until golden. Makes 6 servings.