PyOUR FAVORITE FOODS
AUTOCRAT
HUIUOKMI i
ICE MILK
Hl-C ORANGE & GRAPE
DRINK 3 u $|00
PILLSBURY
?
- P w
AT POPULAR PRICES!
COUNTY FAIR
GET YOUR
FRUIT CAKE
INGREDIENTS AT
MURPHY'S
WHERE THE SUPPLY
IS PLENTIFUL AND
PRICED TO SELL
m
BISCUITS 4- 29?
- WITH ORDER
LIMIT 8 CANS AT THIS PRICE, NONE SOLD TO D. ' ERS
BREAD 3|(
PULLMAN SIZE LOAF
DELIVERED FRESH EVERY DAY.
THIS BREAD IS GUARANTEED IN EVERY
WAY OR YOUR MONEY REFUNDED.
? ?
DUKES P"Tf|At B
MAYONNAISE 33 w .
DEAN FARMS
GRADE A LARGE
ana* ? _
BEECHNUT STRAINED fipiWJk
BABY FOOD? 57*
89
GLOVE KID PEANUT .
BUTTER 2,/2 S
EGGS
DOZEN
57*
*
*
? I
1
I
SWEET-SUE
CHICKEN 8.
dumplings
24 OZ. CAH
49?
KRAFT'S FRESH
ORANGE
JUICE
v2 Gal. JAR
ROUE
?
*
67?
*k
RED & GOLDEN DELICIOUS
APPLES
POWHATAN SWEET
POTATOES
;
STERLING
SALT
FANCY
Vh
size
CAN
4 39?
>OUNO |QC I
I
f
BANANAS pouno
COLLARD GREENS
H ? PLENTY RED & BLACK GRAPES, AVOCADOS,
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^ IN TOWN *
ARMOUR STAR WESTERN STEER
STEAKS
? a ?
. ?
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tuv
SIRLOIN lb $1.09
$119
T BONES
BONELESS ib
RIB . .
QUALITY
IGROUND BEEF lb
CAMPFIRE AAA FRESH
BACON lb 69q SAUSAGE
FROSTY MORN JfkJ, AAA
FRANKS 49C 89 C
STAUFFER'S FROZEN FOODS
Macaroni & Cheese
Spinach Souffle
Corn Souffle
Potato Au gratin
Brocolli Au gratin
Cauliflower Au gratin
rtni DHinnuu
BEANS
2
LB. BAG
BUNNY POP
POPCORN
2 LB- BAG
r ?
SUNSHINE HYDROX
COOKIES
23 OZ.
PKG.
KEEBLER
KRISPY KREEM
SUGAR WAFFERS
2 ??<
Tar Heel Kitchen
By Miss York Kiker
Throughout the nation.
School Lunch Week is ob
served in October but every
week during the. school year
we should have the same ap
preciation and understanding
of the lunchroom program
and staff. The lunchroom, as
we know it today, is rela
tively new but is an integral
part of the school program.
Perhaps you would like to
recognize the school lunch
program in your o.wn way.
First, start by recalling how
children used to get lunch.
Did you ever carry lunch in a
tin pail or a paper bag? Was it
a cold sweet potato or mo
lasses and biscuit? Did you
live in a small town where
you ran. home breathlessly for
lunch and then ran back for
fear of being tardy? Have you
known what it was to teach
"through" on rainy, bad
days? Lunch would be omit
ted or maybe only a snack
would be available, then
school would close early on
account of the weather.
After reminiscing a bit
then ask yourself how you
would like to be a lunchroom
manager with a liminted bud
get and have to feed several
hundred children daily wjth
different likes and dislikes.
Now. don't you have to ad
mit that you sometimes have
trouble even with a small
family? Aren't there budget
problems? Don't some recipes
fail to turn out as you ex
pect? Don't you occasionally
find your own meals are
monotonous? Generally
school lunches are remark
ably good, but there can be
"off" days as at home.
Next if you do not under
stand the lunch program or
have questions, arrange a visit
with the lunchroom manager
or the principal. The type
"A" lunch is required to serve
foods such as milk, protein
foods, vegetables and fruits,
and cereal products to give a
child approximately 1 / 3 of
his daily needs. Great effort is
made to prepare this food to
be attractive and tasty.
Even though sound nutri
tion is behind the require
ments for a type "A" lunch,
the foods will not help a child
if they aren't eaten. You can
render your school a service
by helping children to have
appreciation for those who
prepare the food, by en
couraging them to taste at
least a small portion of all
fotfds, and by setting a good
example at home.
In-a recent School Lunch
bulletin, the following tips
were given to lunchroom
managers for menu planning.
The same ideas would be wise
in using our North Carolina
foods for home meals also
Tips on Planning Menus
1. Plan menus to meet
food needs and d within lim
itation of your budget and
equipment.
2. Plan for variety. There
are several ways to get va
riety.
COLOR Children like
colorful foods. Color con
trasts add to the eye appeal
of the meal.
FLAVOR ? Plan a meal to
include a strong flavored food
and a bland flavored food.
TEXTURE - Texture of
foods is best described by the
words "crips", "soft", and
"chewy." It is well to com
bine some of the soft foods
with the crisp and chewy.
SHAPE and SIZE - Plan
for contrast in shape and size
of foods. Prepare some food
in the form of finger foods
and bite-size pieces.
VARYING Combinations -
Avoid getting in a rut on
go-together food.
METHODS of Preparation
? Menus can be varied a great
deal by preparing available,
foods in different ways.
NEW FOODS - Give
children an opportunity to
become acquainted with a
variety of foods.
3. Plan with consideration
of food habits.
4. Plan for simple sur
prises.
5. Plan for special oc
casions.
Treat Family To Beef Curry
Hesitate to nerve a curry to the famiHf it seems too
spicy? Then remember that the .secret of firaparinK eurry that
everyone likes is .simply to learn the proper amount of eurry tc
use. Start with aVsmail amount and increase it each time you
make the <lish unti\vou reach the amount the family prefer*.
For manv, eurry provides a new experience in flavors. WhatV
even nieer is that it ean be very easy to prepare. This beef curry
relies on succulent canned roast beef with gravy to shorten mak
ing and cooking time to a few minutes. The fully cooked canned
meat is ready for heating and eating; and its nicely seasoned
gravy blends with the curry to make luscious sauce. Fluffy hot
rice and typical curry accompaniments add interest.
Family Beef flurry
i sman wn appie, naren,
cored and diced
J small onion, chopped
% cur> nutter or margarine 1
1 to 2 teaspoons curry
powder
I cans (lZoz. Men) roast
binf with gravy
Hot eooke?J rice
Raisins, chutney, salte<l
peanuts, etc.
Saute apple and onion in butter until tender. Add curry pow
der; cook 2 minutes more, stirring constantly. Add roast beef
with jcravy; heat. Serve on rice with desired accompaniments.
Makes 6 servings.
ANNOUNCING
The Opening Of
MITCHELL'S
. Beauty Shop
Tuesday, November 18,1969
THIS IS LOCATED IN THE
WHITE LEVEL COMMUNITY
For Appointment
CALL: 853-2450
JANET MITCHELL
Owner And Operator