Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / April 5, 1984, edition 1 / Page 29
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4 I s HOT _ TfiA We at JOE'S I are now . . . I you courteo I YOU GET THE EES I | I I iviHivnnHNfi ^ HH^ 9 HORMEL WkMI bacon nr BITS Ib HORMEL A /Ai teage deviled 7/ul *>** L/Ol I CDAU I IIAirUBAM ? n kvai%iibvi? j| a $H3 ISMfeiJI 12 I iwHP 02 X ^51/ m I* East Bend, N.C. Midway Dobson, N.C. 3100 Bo AN ASSOCIATION OF INC s I w ^r- , ^ *v ?ir ^v" g& ; FINE FO< JOE'S SH us service T OF EVERYTHI | | FRESH ME/ BONELESS CHUCK ROA: lli SHOULDER Hi: BONELESS BOAST FRESH mM GROUND CHI i JAMESTOWI I SAUSAGE v X\ CLOROJ 3 ^^BLEACH r CLOROXII POWDIR l< gr ftifl i-io V An/ FORMU r /I 409 ? TRIGGE l)f /gBf\ SPRAYI a (jp| "0z O I S3 SOFT C lOi SCRUB P M 26 Oz. \ J f, N.C. Walnut Cov wen Blvd, W-S. 1 (EPENDENT STORI 6 Broccoli Quiche combined make i Combine two favorites - crepes and quiche in an elegant main dish that will be impressive to serve any time from brunch to late evening supper. The crepe cups are delicate, tender pancakes, sized to fit into muffin pans to form the "crust" for the colorful broccoli quiche filling. For convenience, use cut broccoli in cheese sauce, frozen in a pouch. It cooks while you assemble the other filling ingredients, and the sauce adds extra flavor to-the-qt*kbe. Crepes and filling can both be made in adt vance. Then about 45 minutes before you are ready to serve, fill each crepe cup with the quiche mixture and bake. BROCCOLI QUICHE CREPE CUPS crepes TO TH it i ^ IIS ft] NOW )DS are prouc IOP RITE and ; and big savii NG ? AT THELOWES ?**? 1 POLAR ? $1 *nm w g| Lb. g - ^ 6 Pack $ 17 9 ihgsrtr . Lb. i gj?|| $169ltHoi UK I I V JLAC fTsTAR-Ki: X jjj^? ' I IN OIL OR W n I 6V2 Oz. Msealti french < dip ??mmmmmm $049 | \gi gjj^' ji^wxvj'w'x'x'xvx ~j|---frozen h| i shurfine fh |ORANGE "t37t-4 bird's eye e $119 I COOL VI r 1 ER 1 u.s. no. 1 wi 1 POTATI , S04Q i FRESH GRIEI 1 *1 | CABBAi FRESH ICEBE Jj } LETTUC re, N.C. King, N.C. Highu 312 N. Patterson Ave., V\ ES All Shop Rite Sto The C Crepe Cups: Two in elegant dish to s 2 eggs 3 1 '/4 cups milk 2 2 tablespoons oil 1 1 cup flour ( 1/8 teaspoon salt 1 In medium bowl, beat eggs slightly. Add remaining ingredients and beat until smooth. 2 Heat crepe pan or 6 to 7-inch lightly greased skillet over medium high heat until small drops of water sprinkled in pan sizzle and bounce, t Remove from heat. Pour 2 tablespoons batter t into pan, tilting pan to spread evenly. Heat un- t til crepe is light brown and set; carefully turn to r brown other side. Remove from pan. Repeat with remaining batter. 14 (5-inch) crepes. c Broccoli Quiche Filling r 3 eggs c IE PUB I to announce we will contini rigs on your fo< T POSSIBLE PRICE ? 'ills si691 sag ^ H OPICANA . Pure Carton w ATER i LIGHl est mm ^ a "l ;Ni?N 0n <<<<<<<^X<4r>Wr2r!rXr^IrlrlrWr%%%%%%i5fe?5i*. \ fooo-savilngs -f' sh COZEN a ^ J juice oi 89?i > xtra creamy _ a | ^ 'hip .o,79ci ^ produce DiES $1 29|^ ' gi 39cl? tr. # 1CIIITML CAI Ktl ^ X I pirwi E h,039c1? /ay 311 at Northampton Driv< /-S 3501 South Main St., V res Are Approved USDA Fc r Chronicle, Thursday, April 5, 1984-Page C5 favorites ?erve anytime I tablespoons flour A cup mayonnaise cup shredded cheddar cheese j slices bacon, fried, drained and crumbled 0 oz. pkg. frozen cut broccoli with cheese sauce in a pouch Wi oz. jar sliced mushrooms 1 i i - - \^uuk Druccun according 10 package direcions. Heat oven to 350 F. In medium bowl, >eat eggs, flour and mayonnaise until well )lended. Add bacon, broccoli and sauce, and, nushrooms; mix well. Fit crepes into greased muffin pan; fill with luiche mixture. Bake at 350 F. for 25 to 30 ninutes or until knife inserted in center comes >ut clean. Makes 12 crepes cups. M ^ the Right . A H to Limit P Quantities. that we je to bring ?d bill., AT SHOP RITE! s^njl dut tirsi, psii 3 "tjs!" ^ f 6 Oz. Bottle I Bottle Carton Plus Deposit b MfR I 8 Bottle Carton I PLUS DEPOSIT ? r 'N LIVELY r mAQ js YOGURT 71 6 Pack I 4 Assorted yj Flavors PiiAtirsi ttfdO COTTACI jyl PRICE UTTER SUGAR 5 LBS. V Mtf I . s . 2, W-S Rural Hall, N.C. I >od Stamps Storea | %
Winston-Salem Chronicle (Winston-Salem, N.C.)
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April 5, 1984, edition 1
29
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