Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / Sept. 24, 1981, edition 1 / Page 19
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\. sometli -^Round-Si Is Styled Fo As the seasons change, so seasoned flour is pounded do a lot of styles - clothing into the steaks that are then stylest lifestylas?-evencook?browncch in cooking?fat. ing ftiylct. The temperature Al$o prpmruinj t#nH?Enes&J gradually cools and it seems flavor- is the long, only natural for cooks to leisurely cooking, shift Trom the light and easy -meatg of^summer to the wound heartier, more robust meals of faii4 1 Vi to 2 pounds beef Round steak, braised to steak, cut V* to 1 inch tenderness, is always thick _i popular in autumn, I tablespoons flour especially when teamed 1 teaspoon salt with seasonal vegetables. In 1/8 teaspoon pepper addition to becoming rea- 2 tablespoons cooking quainted with favorite fat round steak recipes, the 2 mediums onions, cut family will welcome a crosswise into '/4 inch flavorful one that adds slices variety. Vi cup water For an especially 1 clove garlic, minced delicious and satisfying 1 pound small i?dtatoes conclusion to a brisk day, 1 pound rutabaga try Ruta-Tater Round 2 tablespoons parsley Steak. It features serving- 1 tablespoon butter size pieces of round steak topped with onion slices Cut steak into 6 servingand served with rutabaga ???? strips and potato wedges that contribute to its name 4 \Mpinr ^ as well as its appeal. I Although beef round Y |H I steak is naturally less |H M mM tender, several techniques IH are used in this recipe to assure tender, flavorful ^58^1^31^1 results. The pieces of steak are nounded with a mailer or edge of a saucer to break I up muscle fibers and con- I nective tissues. To aid I wmmmmmmmmmmmmmmmmmmmmm flavor development, <4, THINK EGGS- Here's a pot pourri of FOOD FOR salads to bri8hten up your pinrtn i i l i meals - some hearty, some Thought* light - all tasty and tempting. The Exotic Chicken This fall, North Carolina ^as jts origin in the Egg Marketing Association f . . . . . far east, made with rice and suggests that you Think almonds. An Italian Tuna EGGS - because eggs are Salad is areally good budget food for thought. Where stretcher. The would omelets be today Spinach/Orange Salad without eggs? How would makeS, a great uaCCOmpanisouffles puff or popovers mcnt ^or cvcn most ^or" mal dinner meal and the pop? What would emulsify cranberry Ring is mayonnaise, leaven sponge tangy ancj unique, ideal to cakes, thicken custards or serve on a buffet with a cold bind meat loaves? Eggs are assortment of meat and a versatile! And they can find variety of breads. Enjoy! a place in every course from soup to dessert and at every meal from dawn till dusk. Exotic Chicken Salad And, when you're in a hurry don't worry. An Ins- 2 cooked chicken breasts, tant Egg Pick-Up can skinned boned and cut quickly get you off and run- *nto str>Ps ning in the morning. Simply 1 cup chopped red or combine one clean, fresh green peppers egg and one cup of orange 3 cups cooled cooked rice juice in a blender or shaker ?/2 head lettuce, torn into container. Add a tables- bite-size pieces poon of honey and some Iy .. . , . c.'t i.L j V4 cup sliced almonds ripe fruit if you like and K then blend or shake until 2 hard-cooked eggs, frothy for a speedy meat. sliced The egg is also incredibly 1 cup mayonnaise nutritious as it is versatile. - . ?rmrsf%rt%A _ . 1. . j 2 teaspoons prepared Eggs are especially valued for the quality and the muslara amount of protein they pro- 1 teaspoon salt vide. When you eat eggs, \ teaspoon green you're getting the protein peppercorns or Vi you need to build and repair - (e n seasoned body tissues. Protein-rich pepper east are nacked with imoor tant vitamins and minerals, Combjne chjc red too. ... peppers, rice lettuce, Eggs also merit a place in almonds and eggs. Blend the weight reducers diet. A mayonnaise, mustard and large egg averages only 80 seasonings. Pour over rice calories and can be fixed in ? chicken mixture; toss many satisfying, yet slimm- lightly. Makes 6 serving.. ing ways. Budget-watchers will be glad to have eggs around Italian Tuna Salad too. When large eggs sell for 90' a dozen, they're on- 4 cups drained cooked ly 60r a pound. * pea beans, or 2 (15-oz.) When you thinl^about it, cans cannellini beans, eggs are hard to beat when drained it comes to versatility, lA to XA cup Italihn nutrition and economy. Salad Dressing They have around-the-clock 3 green onions, finely appeal at every meal. So chopped keep enough eggs on hand 2 tablespoons chopped and have a flavorful fall! fresh parsley i ling's c< size pieces. Combine flour, MHEL salt and pepper; pound into both sides of pieces of steak and brown in larg* -frying-pan.-Ponr off M ? ?? 9 drippings. Reserve 6 onion slices; chop remaining Btl^ilHl hour. Place one onion slice F on top of each piece of \ J*Mw steak; continue cooking, v M covered, 30 minutes or until meat is tender. In the meantime, scrub potatoes (do not Onion-topped bee) roun pare) and cut in wedges. Pare rutabaga and cut in Ruta-Tater Round Steak c 2x 1/2x 1/2-inch strips. Cook can be prepared with a full- s potatoes and rutabaga in cut round steak, which is r saucepan in just enough probably the *most t salted water to cover 40 to economical choice. Or 45 minutes or until tender, boneless portions of any of j Drain, add parsley and but- the round steak muscles ter and toss. Serve onion- -top, bottom or eye - can be ; topped pieces of steak and used. The full-cut round is j vegetables on warm platter, easily identified by its small 6 servings. round bone and the three 1kHivii. r-11 iiiinmMinminmiwMMiMiiiiiminiinmmmiiHHHniimiinniniMiiTitTiit?nrT?iiiitiiii % cup sliced pimiento- mixture. Toss gently to stuffed olives keep beans whole. Cover ( 1 (6'/i oz.) can tuna fish and refrigerate at least 6 . Lettuce cups or other hours or overnight. To salad greens serve, drain tuna and break 1 (12-oz.) jar marinated into chunks. Add to bean vegetables, if desired mixture. Toss lightly. ArIn a large bowl, combine range salad on greens and beans, green onions, garnish with marinated parsley and olives. Pour vegetables, if desired, salad dressing over bean Serves 4-6^.. Sunday, September 27 Group #3 of First Calvary Baptist Church will sponsor a Rainbow Tea at 4:0Qp.m. There will be guests from various churches appearing On the DrOKram. The oublic is invited tn attend Union Services of Saint John C.M.E., Union Baptist, Emmanuel Baptist, and New Bethel Baptist Churches will be held at 7:00 p.m. at 1 Union Baptist Church. The speaker will be Dr. Jerry Drayton. The public is invited to attend. Monday, September 28 Dr. S.W. Mack will be the speaker of the week for revival services which will be held at Files Chapel Church in Lexington, North Carolina Services begin at 7:30 nightly. Reverend F.D. Betts is host pastor. The public is cordially invited to attend. Reverend Samuel Cornelius, pastor of New Jerusalem Baptist Church will render revival services at Mount Carmel Bantist Church hpcin ning September 28 through October 2. Services begin at 7:30 nightly. The public is invited to attend. Union Bethel A.M.E. Church, 1617 North Trade Street will celebrate its 86th anniversary and the 9th anniversary of its pastor, Reverend Louis S. Werts. The 11:00 speaker will be Reverend John Heath, Associate Minister of the Ambassador Cathedral. The 3:00 guests are Reverend T.L. Coble and his congregation of Saint James A.M.E. Chnrrh ni n npr \i/i 11 I ? - - ? vat* t^iaiiivi TT III UV served after the 11:00 service. There will be a very important meeting of the 11th Street Community Reunion Association at 3 p.m. in the 14th Street Recreation Center. All members and interested persons are urged to attend and please be on time. f\ i HL ' n r^HBMr' ^1 I i??HK ^r ^B Kn Bb' ' "ff; : ' ' 1 ^ d steak, shares platter with potatoes and rutabaga. distinct muscles. When the meat, potato and vegetable, | iteak is boned and these all that need be added is a | nuscles are sold separately, simple salad such as sliced I hey are usually priced tomatoes in lettuce cups j ligher per pound than the drizzled with a favorite ull-cut steak. dressing. Then bring the . Since Ruta-Tater Round meal to a delicious close steak is practically a full w>th warm-fr'om-the-pven nain course complete with Apple Crisp. 9% i ; PRICES GOOD THROUGH SAT. 9-26-81 QUANTITY RIGHTS RESERVED. NONE em r> xrv rirucD r>c a i roc vv/uu i v-r w i i run L/bnLtn^. W FRESH PORK I SPARE RIBS 11 3/5 # Hf I 9138 IF ^^^ASST. CENTER & END CUTS^^^ I PORK CHOPS |m 8 LB. OR MORE H I *138 | I M M/VXWELL HOUSE ^ LIMIT 1 W/10 00 ORDER PLEASE H V' ,i 10 OZ. Bw"*gg*^. TIDE I mfSP 1B UE I BltUCN I M LIMIT 1 W/10 00 ORDER PLEASE I The Chronicle, Thursday, September 24, 1981-Page 19 ^?__ BH|I ;iM|j J11 *1 Si Wiqston-Salem \ Ct\r^oi\iclc i Fill out and mail today Circulation Dept. Winston-Salem Chronicle | P.O. Box 3154 rc ^ I Please start m> home detiven immediaieK ^ (check appropriate) J - 5^ 2ft tA - - . - weeks weeks sseeks 9.60 Q 5.20 | 12.60 Home delivers rates pas able in adsanee | [payment enclosed | jssill pas carrier Name I | Address | * I City Stale Zip - ^ Telephone Wiqston-Salem Ctiroqicle 722-8624 J I ARMOUR'S STAR PREBASTED , VAIIIIA I ^turkeys ALL SIZES LB. BONE IN blade 1 ;huck roast| "uTsT^l^? I I ' *" .\.,w<n y LOW PRICES ON FOOD EVERY DAY! y HONEY I .. DEWS ) JUMBO SIZE ?l??l RED RIPE SALAD mS&m TOMATOES I 49* I 1 LB. PKQ. IllaiiaSfl f
Winston-Salem Chronicle (Winston-Salem, N.C.)
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Sept. 24, 1981, edition 1
19
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