Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / Dec. 14, 1989, edition 1 / Page 17
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Garden Club Activities Members of the Club o! Little Gardens met recently at the home of Mattle Clarke, 3751 Spauldlng Drive. Present were, above photo, front row from left, Viola Martin, Mary McCurry, Mattie Clarke, Marie Burney, Ruth Oliver; Dorothy Jones; second row, Lizzie D. Bran don, Etta Hill, Frances Baird, Ruth Norman, Inez Davis and. Juanita Gordon. During the meeting, the president, Marie Burney, at left in right-hand picture, and the founder, Etta^fHtt, presented a check for $200 to Dr. Nat Irvin II, vice chancellor for development at Winston Salem State University. The donation Is ear marked for the Tree Fund to help replace trees lost in the May tornado. After a dinner, Juanita Gordon, program chair, outlined plans for a summer social. Good Sense Bating from Nabisco Treat yourself to low sodium and low cholesterol foods that make good health sense. VEGETABLE MEDLEY QUICHE Makes 8 servings 1 tablespoon FLEISCHMANN'S# Sweet Unsalted Margarine 1 small zucchini, sliced 1 small green pepper, cut in strips 1 small red pepper, cut in strips Flaky Crust* 1 (8-ounce) container EGG BEATERS* Cholesterol-Free 99% Real Egg Product 1 cup skim milk XA teaspoon basil leaves Vfe teaspoon ground black pepper In medium skillet over medium heat melt FLEISCHMANN'S Sweet Unsalted Margarine. Add zucchini and peppers; cook, stirring occasionally, until tender-crisp. Spoon mixture evenly in unbaked pie crust Mix EGG BEATERS, skim milk, basil and pepper, pour over filling In crust Bake at 375?F for 50 to 55 minutes or until knife inserted In center comes out clean. Let stand 10 minutes before serving. ?Flaky Crust: Cut 1 /3 cup FLEISCHMAIWS Margarine Into 1V* cups all-purpose flour until mixture resembles coarse meal. Add 3 to 4 tablespoons Ice water, a tablespoon at a time, tossing until moistened. Shape Into a ball. RoD out and place In 9-inch pie plate; trim edge and flute. Nutrition information per serving - Calories 188; Sodium (mg) 81; Cholesterol (mg) 0; Fat (gm) 9 COMMUNITY CALENDAR THURSDAY, DEC. 14 2740 ? Big Brothers/Big Sisters of Forsyth County is ? The Rural Hall/Stanleyville Branch Library will seeking concerned female volunteers interested in hold a Family Christmas Program at 7 p-m. Children becoming matched with girls who are pregnant and of all ages and their families and friends are invited to parenting between the ages of 12 and 17. For more participate. There will be songs, stories, a film oma- information call 724-7993. mem-making and refreshments. The library is located at 7125 Broad St, south of Highway 65. Admission is ? The adult walking for life program will meet every free. For more information call 969-9545. Wednesday from 10:30 ajn. to noon at the Mi. King Recreation Center. All ages are welcome. For more FRIDAY, DEC. 15 information can 727-2740. ? The Winston-Salem Cinema Society will present * A winter break to the Bahamas by way of a super "Boyfriends and Girlfriends" at 8 pan. at the Stevens craise is being sponsored by a local group Feb. 25 to Center. "The film tells the story of two Parisian cou- March 3. The cost is $550 per person per inside pies, as mismatched as any out of Shakespeare, who cabin; $630 per person per outside cabin. Cost meet and befriend each other in their Yuppie neigh- includes bus transportation, two nights' motel accom borhood. Dessert and a discussion will follow the modations in Daytona Beach, Fla., four nights and film. Tickets are $7. For more mfrumptinn call 722- four days aboard the SS Emerald Seas Ship and port 8269. taxes. A $100 deposit is required immediately to reserve motel and ship cabins. The remainder is due ? f\ ? m '? m .:?#*'? ?| p. . McGee at 788-2863, Dorothy Wheeler at 725-8681 or ? In celebration of the Experiment in Self-Reliance's Annie P. Wilson at 723-8149. 25th anniversary, Jan. 25, the agency is asking all for* mer employees to contact ESR at 722-9400. ? The local Scrabble Club will meet Monday ? Crisis Control Ministry 1989 Christmas cards are evenings from 7 to 9 p.m. at The Elms, 452 N. Cherry now available. They feature a reproduction of "North- St New and seasoned players are welcome to attend side," an original oil painting by Bob Timberlake. ihe meetings. For more information call Millicent They sell for $8 per dozen. Cards may be purchased King, club director, at 784-7321, at either of the ministiy's offices. All proceeds will be _ used to meet the needs ofelients. - King Recreation Center will sponsor ? The M.L. King Recreation Center will sponsor an adult fitness classes every Wednesday from 9 to 10 adult whis and spades program every Wednesday a.m. and Thursdays from 6 to 7 p.nt. Fridays the class fr01*17:30 to 10 p.m. The program is free and open to will be held from 9 to 10 a.m. All ages are welcome the public. For more infbltnation call Bill English at at the free program. For more information call 727- 727-2740. A Complete Line of Baby Gifts From . PADDINGTON ? Simmons Cribs, ? Beatrice Potter Mattresses and ? Rattles 552Hane* MauSJd. Dressing Tables ? Juvenile Lamps Moe' f"9 ? Silver Banks ? Picture Frames Sat. 9 - 6 REFRESHING FRUIT SALAD Makes 8 servings 1 medium pineapple 2 cups cantaloupe balls 2 medium oranges, sectioned 1 cup sliced strawberries 1 cup seedless green grapes, halved '/a cup vanilla yogurt 2 tablespoons honey 2 teaspoons grated orange peel 40 Low Salt PREMIUM* Sal tine Crackers Slice pineapple in half lengthwise. Scoop out fruit leaving a l/4-inch thick shell; reserve shells. Cut fruit into 1-lnch pieces. In large bowl, combine pineapple, cantaloupe, oranges, strawberries and grapes. Spoon Into reserved sheila In small bowl, stir together yogurt honey and orange peel. Serve as a dressing over fruit with Low Salt PREMIUM Sal tine Crackers. Nutrition information per serving - Calories 165; Sodium (mg) 126; Cholesterol (mg) O. Fat (gm) 1 PESTO TOPPER Make? 32 appetizers V& cup chopped parsley 2 tablespoons PLANTERS* Walnuts, chopped 1 teaspoon dried basil leaves 1 clove garlic, crushed 2 tablespoons FLEISCHMANN*S? Sweet Unsalted Margarine, melted 8 cherry tomatoes, sliced 32 Low Salt RITZ# Crackers In electric blender or food processor container, blend parsley, walnuts, basil and garlic until coarsely chopped. Continue blending, adding FLEISCHMANN*S Sweet Unsalted Margarine in a steady stream until creamy and well blended. Arrange cherry tomato slices on each Low Salt RITZ Cracker. Top with xh teaspoon basil mixture. Bake at 400?F for 5 minutes or until hot Serve immediately. Nutrition information per serving - Calories 30: Sodium (mg) 16; Cholesterol (mg) 0; Fat (gm) 2 CURRIED CHICKEN TOPPER Makes 30 appetizers 1 cup minced cooked chicken Va cup halved seedless green grapes 3 tablespoons low sodium mayonnaise ?2 tablespoons PLANIEHS* Silvered Almonds, toasted and chopped 1 tablespoon chopped scalllons 1 tablespoon chopped chutney 1 teaspoon curry powder 30 Low Salt TRISCUIT* Wafers Scalllons, for garnish In medium bowi, stir together chicken, grapes, mayonnaise, almonds, scalllons, chutney and curry. Cover and chill at least one hour. To serve, spoon about 2 teaspoons mixture on each Low Salt TRISCUTT Wafer garnish with scalllons. Nutrition information per serving - Calories 43; Sodium (mg) 18; Cholesterol (mg) 5; Fat (gm) 2 SPOON SIZE GRANOLA Makes 5 cups 3 cups SPOON SIZE* Shredded Wheat V6 cup wheat germ Vx cup chopped PLANTERS* Slivered Almonds Va cup FLEISCHMANN*S* Margarine, melted 3 tablespoons honey In large bowl combine SPOON SIZE Shredded Wheat wheat germ and almonds. Combine FLEISCHMANN*S Margarine and honey, pour over cereal mixture, tossing to coat well. Spread on ungreased 15V* x 10V4 x 1-inch baking pan. Bake at 200?F for 20 minutes, stirring once. Cool. Store in tightly covered container. Serve with skim milk If desired. Nutrition information per serving (Vfe cup) - Calories 162; Sodium (mg) 39; Cholesterol (mg) 0; Fat (gm) 8 s wheat ZIPPY VEGETABLE DIP Makes 1V* cups 1 tablespoon FLEISCHMANN*S* Sweet Unsalted Margarine V6 cup chopped tomato Va cup chopped scallions cup chopped cucumber Va cup low-sodium mayonnaise 3 tablespoons chopped parsley c 1 tablespoon prepared horseradish Parsley sprig, for garnish Low Salt WHEAT THINS* Snack Crackers In skillet over medium heat melt FLEISCHMANWS Sweet UnsaltecfMargarlne. Add tomato and scallions: cook, stirring constantly, for 5 minutes. Cool slightly. Stir In cucumber, mayonnaise, parsley and horseradish. Cover; chill 1 hour. To serve, spoon vegetable mixture into serving dish; garnish with parsley sprig. Serve as a dip with Low Salt WHEAT THINS Snack Crackers. Nutrition information per serving (1 tbsp. dip, 4 crackers) - Calories 58; Sodium (mg) 21; Cholesterol (mg) 1; Fat (gm) 4 HONEY BRAN MUFFINS Makes 12 muffins 2/a cup skim milk Vfe cup honey Va cup EGG BEATERS? Cholesterol - Free 99% Real Egg Product ft mip.Fl F.lSri4MAMN'<lt, Margarine. [7 melted 1 cup NABISCO. SHREDDED WHEAT *N BRAN, coarsely crushed 1 xh cups all-purpose flour * 2x/i teaspoons DAVIS* Baking Powder Vi teaspoon ground cinnamon Va teaspoon ground ginger i IMAOISCO I SHREDOfO WME AT ofi AN In small bowl combine milk, honey. EGG BEATERS and FLEISCHMANN-S Margarine. Stir in NABISCO SHREDDED WHEAT 'N BRAN; let stand 10 minutes. In medium bowl, combine flour, DAVIS Baking Powder, cinnamon and ginger, stir in cereal mixture Just until blended; do not overmix. Spoon into 12 greased (2 Winch) muffin pan cups. Bake at 375?F for 20 minutes or until toothpick Inserted In center comes out dean. Remove from pan; cool on wire rack. Serve warm or cold. Nutrition information per serving (1 muffin) - Calories 156: Sodium (mg) 141; Cholesterol (mg) 0; Fat (gm) 4
Winston-Salem Chronicle (Winston-Salem, N.C.)
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Dec. 14, 1989, edition 1
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