Page 6-A
Creative
By Mildred Huskies
If' brunch is an easy,
relaxed way of hosting
several guests, it is easier
yet when you concentrate on
simplicity.
Just where or how the
Sunday brunch originated
may not be known but we
can guess that it was started
by a creative cook who
enjoyed entertaining friends
in a comfortable, casual
atmosphere. Hus probably
prompted her to set the time
■j~*- „ ■
BRUNCH SPECIALITY—Brunch is an easy, relaxed way
of entertaining several guests. Make it easier with a one-dish
speciality such as Brunch Eggs.
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Menus From The Kitchen: Brunches Perfect For Entertaining
of this lazy “late breakfast
early lunch” meal around
noon on Sunday realizing
that this was very likely the
most relaxed time of the
week and a time when
family and friends would
particularly enjoy
imaginative cookery and
stimulating conversation.
Whatever the reason,
today brunches are a happy
part of the American en
tertaining scene and as their
popularity has increased so
has the quest for new and
inventive menu ideas. The
conventional ham gnd eggs
have given way to more
unusual recipes; often
adding innovation and flair
to the menu.
Brunch Eggs is a hearty,
satisfying entree for buffet
style service. Using
packaged Stove Top stuffing
mix, complete with its own
flavorings, you add
shredded cooked ham, and
eggs. Bake it for 10 minutes
and it comes from the oven
to the table to be served hot
with a flavorful sauce.
Sections of grapefruit and
orange on crisp lettuce, a
tall pitcher of your favorite
beverage, plenty of hot
coffee, and your brunch is
an occasion for everybody to
enjoy.
‘ Brunch Eggs
1 pkg. (6-serving size)
stuffing mix, any flavor
V 4 cup butter or
margarine, cut into pieces
Vh cups hot water
1 cup shredded cooked
ham
6 eggs
Place contents of
Vegetable - Seasoning
Packet and butter in a
shallow 2-quart baking dish.
Add water. Stir just to blend
and completely melt butter.
Add Stuffing Crumbs; stir
just to moisten. Spread
mixture evenly in dish and
mark into 6 square. Sprinkle
with ham. Make a
depressing in center of each
square and carefully add the
eggs. Bake at 425 degrees
about 10 minutes, or until
eggs are set. Serve with
THE CflPWAfl fIERAU*
sauce, if desired. Makes 6
servings. •
Sausage en Croute is a
recipe meant to star at your
next brunch. Created by
Pepperidge Farm to in
troduce their new frozen
puff pastry sheets, Sausage
en Croute is a combination
of pork sausage, onion and
green pepper gently sauteed
then mixed with diced
tomatoes and Swiss cheese.
This mixture is spread on a
thawed sheet of pastry then
rolled jelly-roll style and
baked. The result is feather
light layers of golden pastry
The Raleigh
Roundup
By Mildred Huskins
RALEIGH - Dr. Albert
Edwards, House chaplain, gave
members a sort of escape route
in his prayer on the opening
evening of the fourth week of
the 1961 General Assembly. It
was Monday evening and
Ground Hog Day. His prayer
went something like this: ...“as
we come to Thee on this evening
of Ground Hog Day probably
there are men and women of
this House who wish there were
convenient holes into which to
retreat, not because they see
their own shadow, but because
of the shadow of some ap
proaching constituent, or
lobbyist, or over-zealous
proponent of some issue. But
Thou dost not give us such easy
retreat...” However, we thank
Thee that if there are no holes
there are harbors; not sanc
tuaries for escape, but places
for refueling and replenishing
so that we might face all things
and people in Thy strength and
with Thy peace ...”
There were some members
searching those holes to pop
into, but it seemed that there
were more popping out of holes
when Rep. Ruth Easterling
sent up her “little bill”
proposing a 12-cent tax on
cigarettes with a part of the
revenue to go into the highway
fund. Hie bill had been filed
Tuesday and Wednesday the
little gray-haired Lady from
Mecklenburg arose on a point of
personal privilege. “Mr.
Speaker,” she said in her gentle
way, “if there is anyone in this
body who would like to co
sponsor my little bill, it will be
in the principal clerk’s office for
30 minutes after the session.”
She certainly had no takers on
that one but immediately Rep.
Sam Bundy of Pitt gained
recognition from the chair. He
proceeded to supply members
with a long list of statistics
about how the economy of the
state was built on tobacco. He
offered the information, he said
for members to “smoke or chew
on.”
When the gentleman from the
tobacco town of Farmville was
seated. Speaker Liston Ramsey
took the opportunity to call
members’ attention to one of the
rules dealing with points of
personal privilege which states
that these privileges cannot be
used to debate a bill “but since
the bill is really not before us,
Sam, you barely got by.” The
genial speaker then addressed
members of the media gathered
in one comer of the chamber:
“Since you people have been
saying nothing is going on over
here, well, things are beginning
to pick up.”
Rep. Easterling’s little bill
really got the attention of the
tobacco-country lawmakers.
Rep. Allen Barbee of Nash,
didn’t wait for a speech on the
Continued on 8-B
Weekly
7i Jb- ■H|
Mild
Brewer
More About Drugs
The F. D. A. further
advises:
Do be cautious when
using a drug for the first
time.
Do read and follow
directions.
Do dispose of old
prescription drugs and
outdated O. T. C.
medication.
Do seek professional
advice- before combining
drugs.
Do seek professional
advice when symptoms
persist or return.
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402*4199
surrounding the sausage
combination. Because the
pastry can be bougit frozen
and ready, for use, Sausage
en Croute is easy to prepare
and the idea is different and
intriguing.
Sausage en proute
1 sheet Pepperidge Farm
Frozen Bake It Fresh Puff
Pastry
1 lb. pork sausage
Vz cup chopped onion
one-third cup chopped
green pepper
1 large tomato, diced
1 cup shredded Swiss
cheese
3 tablespoons chopped
parsley
Thaw puff pastry sheet 20
minutes. Meanwhile, in a
skillet, brown sausage
stirring to break into bits.
Add onion and green pepper
and cook until tender.
Remove from heat and pour
off drippings. Add tomato,
cheese and parsley. Unfold
and roll out pastry on lightly
floured board to 14xl0-inch
rectangle. Transfer to
baking sheet lined with
brown paper. Spread
sausage mixture on pastry.
Roll up from long side jelly
roll fashion. Pinch edges to
seal. Form into circle, pinch
togehter. Cut two-thirds way
through roll at 1 Vz -inch
intervals and turn pieces up
with cut side showing. Bake
at 425 degrees for 20 minutes
or until golden. Makes 6 to 8
servings.
Cheese Filled Bacon
Muffins would probably get
rave notices if they were
passed steaming hot to
butter up and devour along
with a {date of fresh fruit for
brunch or with a fruit salad
for lunch.
Cheese Filled
Bacon Muffins
1 lb. bacon, fried, drained,
NOTICE
The Chowan County Commissioners will hold a Special
Meeting on February 16,1981 at 7 P.M. in the 4th
Floor Conference Room of the County Office Building
to consider the schedule of property valuation for
revaluation purposes.
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VISIT THE HOME OF THE ★ GIANT
I
crumbled (reserve one-third or grease 12 muffin cups,
cup bacon fat) lightly spoon pancake mix
1% cups Complete Pan- into measuring cup; level
cake Mix off. In large bond, combine
W cup milk pancake mix, milk,
1 egg reserved bacon fat and egg;
one-third cup chopped by hand stir until blended.
green pepper Add bacon, green pepper
one-third cup onion and onion; stir until mixed.
2 oz. American cheese, cut Spoon batter into prepared
into 12 cubes muffin cups, filling two-
Heat oven to 425 degrees, thirds full. Press a cheese
Line with paper baking cups cube in center of batter.
Chowan Honor Roll
Continued From Page 5*A
Grade 7-E Teresa
Twine
Grade 7-G Carrie
Watson
Grade 8-C Milton
Tynch.
Grade 8-E Linda Free.
B Honor Roil
Grade 6-A - Sherie
Harrell.
Grade 6-B Maxine
Twine, Rodney Evans,
Deborah Hollo well, Robin
Tynch, Sharon Miller,
Michele Krauss.
Grade 7-A Gina Bass,
Patsy Beasley, Sherry
Evans, Robert Keeter,
Karen Stalls.
Grade 7-B Laura Bond,
Mark Hollowell, Jennifer
Lane, Kristie Westbrook.
Grade 7-C Trina
Johnson, Henry Nixon,
Stacie Self, Crystal
Stallings.
Grade 7-D Melissa
Andrew, Barbara Leary,
Saundra Rountree.
Grade 7-E Brian Bunch,
Jacqueline Harris,
Margaret O’Leary, Andre
Wilder.
Grade 7-F Tony Evans,
Donna Pippins.
Grade 7-G Frankie
Casper, Amy Copeland,
Smith Roberson, Pam
Stansell, Stefanie Hill.
Paula Gregory, Janice
Hawkins
Grade 8-A Sherri
Belfield, Jennings Bunch,
Travis Ellis, Ben Rinehart.
Grade 8-B Paul Bunch,
Terri Stallings, Art White.
Grade 8-C Amy
Q arks ton, Lee Harrell, Ron
Hendricks, Cindy White.
Grade 8-D HoUy
Johnson, Allen Peele, Penny
Peele, Brian Stilley,
Dorothy Presson.
Grade 8-E Dana Cole,
Michael Crabtree, David
Evans, Sharon Halsey,
Sandra White.
Grade 8-F Scott
Criehgton, Faith Lewis,
Michelle Massengill, Mary
S. Perry, Ray Thomas,
Carrie Twine.
Grade 8-G Terrell
Holley, Elizabeth Rinehart,
Samantha Spruill
Grade 8-H Kenneth
Layden.
Continued On Page 7-A
FOR ALL YOUR
SJnsu tan ce A/qqJ.5 \
- CONTACT v
4klen Be 4jatlassg st.
AT THE
Kellogg-Mot fan "Off* One*
318 S. Broad St., Edenton
OFFICE r .. RESIDENCE
482-4481 CALL 482-2371
Thursday, February 12, BEE
Bake 15 to 20 minutes or
until golden brown. Im£
mediately rembve front
pan. Serve warm. Makes UE
muffins. f -
We wouldn’t necessarily
recommend Wacky Fudge
Cake as the dessert lor your
brunch, but /we thought it
was a good recipe to file inr.
your goodies which are easy
to make. / =
4-H Club Aids 1
Crfme Watch f
Continued From Page 5-A 1
planned.
CRIME PREVENTION
MEETING - Gary
Copeland, Jewel Langley
and Anna Goodwin
represented their clubs at
the Crime Prevention
meeting that was held
Friday, February 6, in the
American Legion Building. 7
This group is being
organized to help them-,
selves assist officers ip
preventing crime. About 100
citizens were present and
more meetings will be
planned.
§|B
Benny Goodman began his ’
career at the age of 14 as a
clarinetist on an excursion
boat out of Chicago.