Newspapers / The Tryon Daily Bulletin … / March 26, 1980, edition 1 / Page 5
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Tryon Daily Bulletin, Wed., Mar. 26, 1980 Inflation’s Affect On Local Governments In previous editorials, we’ve commented on how inflation produces a windfall for federal and state governments, thru in come taxes. As inflation rises, in comes rise, and taxpayers are pushed into higher tax brackets, paying more tax oh every dollar earned. But city and county govern ments enjoy no such windfall. Their taxes are levied mostly on real estate, not on income. And, while inflation increases the dollar value of real estate, the value on the tax books does not change until an actual revaluation* ^ made; and that doesn’t happen frequently. In Wake County, for example, a revaluation is made only once every eight years; you can imagine how much real estate values change in that length of time. Meanwhile inflation is running up the cost of everything local governments must buy. So, just to stay even, cities and counties must raise tax rates in larger jumps than every before. All this is another reason the federal government must quit dilly-dallying and take more positive action to stop inflation. - WRAJ^TV Editorial TOMATO JUICE By Julie Bender, NCSU Tomato juice, which doesn’t always get the publicity orange juice does, is a good buy nutritionally as well as a help for calorie counters. According to NCSU agricultur al extension specialists, a cup of tomato juice provides 60 percent of the U. S. Recommended Daily Allowance (R.D.A.) of Vitamin C and 25 percent of the R.D.A. for Vitamin A. The good news for calorie counters is that it has less than 50 calories in an eight ounce glass. Cucumber, carrot or celery stalks make attractive low-calo rie stir sticks. For a change of pace and flavor, add one of the following and stir: lemon juice, dill seasoning, celery salt, oregano, chili powder or a dash of tabasco sauce. For the first time, U. S. cotton exports may exceed domestic use this year, predicts the Depart- nient of Agriculture. EXTENSION NOTES By Julie Bender, NCSU There’s great variety to be found among pork cuts in supermarkets today. A recent newspaper advertisement survey showed 27 different pork cuts in all. Many markets are now featuring a Family Pack of assorted pork chops at very reasonable prices, say specialists with the North Carolina Agricul tural Extension Service. These packages result from a quarter loin being sliced from end to end into chops. The meat man willow cut the loin into one small roast and the rest into chops of the thickness desired. Chops or roasts can be frozen for use later on. When buying pork be sure to compare the cost per serving rather than the cost per pound. According to the specialists, boneless pork roasts which have little or nc waste may be as good or a better buy than the bone-in roasts. «iiiitiiiiiiiiiuiiitiiiiiiiniiiiiiiiiitiiiiitiiiiiiiiniiii"iitiiiitiiiHmiutiiiiimnitiiutiiiiiitniiiiuiiiiui i Contemporary Lovers! 5 5 2 2 Dramatically different this contemporary (designed A-frame with full basement offers com fortable living and a pleasant feeling of the out doors — 3 bedrooms, 2 full baths, cathedral celling living room with fireplace, compact kit chen, dining area—Loads of deck to enjoy the beautiful 2.51 acres of wooded splendor. — Only 2 3 5 3 WE REAL ESTATE B7.50 704*894-8229 P. 0. Box 395 Columbus, N. C. 287*22 After hours please call: Phillip D. Walker Rick Placak David Preston Julia Schultz 894-3347 = fflimiiiiiiiiiiiiuuiiiiiiiiiiimiiiiiiiiiiiiuiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiHiiiiiiu^ 3 894-8978 894-3265 859-5286 Greet Springtime With Hot Cross Buns Delight your family this Easter season with an extra special breakfast centered a- round moist and delicious Hot Cross Buns. In this glamorous version of the centuries-old Easter treat, the traditional citron and currents are com bined with canned crushed pineapple in a light, mace- flavored dough. These buns are too good to serve only at Eastertime. Make them often when you want to pamper your family just a bit. PINEAPPLE HOT CROSS BUNS 1 (1 pound 4 ounce) can crushed pineapple 2 packages active dry yeast ^ cup lukewarm waler K cup lukewarm pineapple syrup 3 eggs, lightly beaten % cup sugar 14 cup melted shortening 1 teaspoon salt •4 teaspoon mace 5 cups sifted all-purpose flour % cup currants , % cup finely chopped citron Melted butter Pineapple Glaze Drain pineapple well, pres sing out and reserving syrup. Set aside % cup drained pine apple for glaze. Soften yeast In lukewarm water and % cup pineapple syrup. Combine eggs, sugar, melted shortening, salt and mace. Stir in 14 cup flour, then add yeast mixture and beat well. Stir in currants, citron and remaining drained pineapple. Beat in remain ing flour, reserving about & dough out onto 0 Hghtly f flared h^H™^ Soft dou 8h. Turn flour and knead 3 to 5 ^S* Use Gaining >4 cup rounds up. Place in gre^d U dough ^o 0 ^ out and place until doubled aboSt1' and let rlse ln war ™ evenly into 24 pieces Shat, 1 * ^^ down - ^^ dlvldc apart on greased baking ?hiti° £ uns . and Place about 2 inches let rise until almost doubled w » th mdtcd bUtUr and sharp razor blade or scKsorT a ! n H tcs to 1 hour) - WHh of each bun. Bake in center nr U rl Ji 4 ’ In ch deep cross In top 20 m l n utes. When cool fr^^R™ 1 ® 0ven ' 35 ° dc 8rees F) Makes 2 dozen buns. f wt buns with Pineapple Glaze. Pineapple Glaze- Pineapple with 1), cup? J? ’ ^P^ reserved drained crushed Makes ?, cup. • CUps Powdered sugar in small bowl.
The Tryon Daily Bulletin (Tryon, N.C.)
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March 26, 1980, edition 1
5
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