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WHITBY FREE PRESS, WEDNESDAY, AUGUST 20, 1980, PAGE 21 FRErEZER CORN CORN ROASTS 25% OFF AUGUST 21-223 MINIMUM 10 DOZEN ORDER ~ ~ OPEN 9 a.m. to 9 parm. daily i BELL CONCESSION 9 FARMm E HIGHWAY 12 WHITBY .~.KEITH BELL FARMS PH ONE 655m3326 TWO-DAY OLD CORN THROW-N OUT Ram; the king of m eats Ham, "the king of meats", has graced banquet tables for centuries. Escoffier praised the princely dish and gave it a place in 'grande cuisine' In ancient Greece and Romtv the pig travelied in illustrious company as the constant companion of Demeter, the goddess of agriculture. The gods pre- ferred the altars on which swine flesh was smoked. So this made pigs the sacrifice of choiîce. No elegant Athenian table was set without the noble ham for "the honor of the banquet and the delight of the human race". At the beginning of the meal ham was served to sharpen the appetite; at the end to restore it. Ram was usuaiiy ap- propriated by the well-to-do. Fresh pork was traditionally the working man's meat. One of the most easily preserved meats, pork contains fine quality protein as well as large amounts of thiamine. It also supplies impressive amounts of niacin, iron and phosphorous. Known as versatile meats, both pork and ham lend themselves to a variety of tasty dishes. This year make the star of a festive table handsome whole haru. Glamorous glazed hamn is appreciated by food loyers everywhere. Few epicures deny that among the world's most sublime foods is the meat from the hog's hind legs. Clazed Ham Place a fully cooked (ready-to-eat) whole or haîf ham, fat side up. on a rack in a shallow roasting pan. Insert nicat thermorneter in thickest part of liam being careful that it does flot rest in fat or on bone. Add no water. Do not cover ham. Roast in a 325'F oven, 12 - 15 minutes per pound for a whole harn, 18 - 20 minutes for a haîf ham, until the internai temperature reads 140'F. Thirty minutes before ham is done remove it from the oven. Score (cut) the fat of the partially heated ham in criss-cross fashion ta make. large diamonds. Insert whoie cloves into diamonds using a few ta secure wedges of sliced orange to ham for a decorative touch. Prepare glaze and brush part of it over ham. Return ham to 375' F aven for another haîf hour of cooking. Brush frequently with remaining glaze. From one pound of ham you can expect about 3 servings. Sunshine Ham Makes 4 to 6 servings 1 cup boiling water 1 package (3-ounce) kmron or arantge fiavored je//y powder 1 tablespoon marmalade 2 (easpoons prepared mustard 1 can (1-I1/2 pound) cooked srn oked pork shoulder or harn Lemion or cucumber slice Green onion or green pepper s/i vers Parsiey Dissolve jelly powder in boiling water. Stir in mar- malade and prepared mustard ûnt'îl mixture is thoroughly blended. Open canned ham; remove gelatin from meat and add to jelly mixture. Strain and'chill 5 to 10 minutes. Wash and rinse ham can. (Be cautious of sharp edges.) Pour a 1/4 inch layer of jelly mixture on bottom of can. Chili to set. Place lemon slice and pepper slivers on bottom to make a sunburst or flower design. Spoon about 2 tablespoons of jelly mixture onto design then place ham chunk back into can. Pour jelly mixture around ham to fuI can. Place in refrigerator and allow to chilI for at least 4 hours. Pour remaining jelly mixture into 8 x 8 inch pan. Chili. To serve: Unmold ham onto platter. Cut 8 x 8 inch sheet of jelly into cubes. Garnish ham rnold with jelly cubes and parsley. Ham Hawaiian Makes 4 servings 1/2 med ium green pepper, chopped 2 sta/ks celer>', finei'v s/iced 1 pound cooked harn ('/eflovr,), cua lu cubes 1 can (14-ounces) pineapple ch unks in their o wn juice 1- 1/2 easpoons prepared mustard 1 fablespoon soy sauce 1 teaspoon cider vinegar 2 cups cooked rice Use non-stick pan i f possible, or lightly ail frying pan. Add green pepper, celery slices and hamn cubes. Saute 5 minutes. Drain pineapple, reserving syrup. Mix syrup, prepared mus- tard, soy sauce and cider vinegar. Stir into hamn mixture. Cook, stirring, 2 to 3 minutes. Add pineapple; heat through. Serve over rice. BY RESTAURANT & TAVERN LTD. SHERIDAN MALL, PICKERING 839-2507 AUGIJST 28, 1980 9 A.M. TO 10 P.M. THIS TIME ACROSS THE HALL AT THE (THE ORIGINAL 1 LE CENTRE RESTAU RANT (J.B. BIG BOY OUR OPENING DAY SPECIAL THURSDAY AUGUST 28, 1980 1/ PRIC ON EVERYTHING THAT IS ON THE LE' CENTRE'S MENU AS MOST 0F YOU KNOW THE LE CENTRE RESTAURANT WAS TAKEN OVER BY THE GRENADA AND HAS BEEN CLOSED FOR THREE WEEKS, COMPLETELY RENOVATED LIKE NEW! SO COME AND SEE OUR NEW LE CENTE I 1