Newspapers / The Charlotte Post (Charlotte, … / March 1, 1979, edition 1 / Page 11
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— w». When It's time to serve cm impressive dish. Chicken Oriental with Fruit Slices will fill the bill. Chicken marinated In Chun King soy sauce and spices Is topped with tropical fruits. This dish Is a flavorful and dramatic menu Idea to serve guests. Book Review The Black Man: Equal Or Different? Th«y Are Like That! by barren M. Banner is a col lection of stories revealing ■M.-. black-white relationship in the United States and abroad. It is published by Dorrance and Company. Dr. Banner searched two dozen foreign countries and approximately fifty urban centers in the United States to find the answer to the 'question: why the black man, although finally accepted as equal, still is considered dif ferent. The inferences drawn about relationships, black white, at home (U.S.A.) and abroad are deductions from first-hand experiences over the period of three decades. The stories are told to il lustrate aspects of behavior as people communicate with each other in our multi racial society. The instances of discrimination suffered by blacks serve as a reminder that there is still a long way to go before prejudice is eradicated. His stores are sobering, to say the least. All Americans will look more closely at themselves after they read this book, and perhaps think before they proclaim the ideas which our democracy propagates to and for the world. Warren M. Banner receiv ed his B.A. and M.A. from Pennsylvania State Universi ty and his Ph.D. in economics from the Univer sity of Pittsburgh. He was director of research for the National Urban League for three decades. After leaving the League, he served as director of the Model Cities Program in Waterbury, Connecticut, for almost five years. He has written over 50 community studies and agency evaluations. They Are Like That! is his se cond book, his first being "If We Thot They Ot To Have ItResearch to Answer What Blacks Ought to Have. Dr. Banner is a resident of New York City. iFough Joins SkC State Football Staff .Oliver "Buddy” Pough, a •lith Carolina State College alumnus, has been named an assistant football coach at his alma mater, Bulldog head coach Bill Davis announced Wednesday. Pough, who lettered for four years while playing for the Bulldogs, will serve as of fensive line coach and director of recruiting, taking over the former duties of Davis who took over the head coaching job last December. "We feel Pough will be a fine addition to our staff,” Davis said, in making the announcement. "He has been in our program both as a player and a student assistant and is very familiar with our offense. “His proven ability to work with our players will be an asset to the team,” continued Davis. "We are really for lunate 10 nave a person of his quality join us.” ; Pough moves to S.C. State after three seasons at nearby Orangeburg-Wilkinson High School where he served as offensive line and defensive line coach for the Bruins. The iNeeses, S.C., native was-also | an assistant baseball coach for OW who was the State 4-A runnerup last season. Pough earned a bachelor's degree in math education from S.C. State in 1975 and completed requirements for the master's in guidance and counseling in the fall of 1978. As offensive tackle for the Bulldogs from 1971-74, Pough received All-Mid-Eastern Athletic Conference once and was All-NAIA District 6 for two seasons. He is married to the former Jooie Reed of Orangeburg. Subscribe to the Charlotte / Lauch Henry he&od find the missing ingretfient to educate minority engineers. Money. LaucNand Henry & a tcati ** Ana a scientist And tn encyneer He s gen unetyconogmed about other people And he has expressed some ot that concern m he pamopatnn with the National Fund for Minnnty Engineering Students • ' The fund is a non profit organoa \ ton attempting to increase the number 'hf Blacks. hreno Roans Chmanos r« ah Americans and American "mAans enroted n engineering schools l These under represented minorities constitute a nch untapped resource to help hit the growing need for engineers a need that is expected to continue through the mid-1980s IBM s social leave program enabled Dr Henry to take a year s leave to assist the/und And IBM continued to pay hr n his full salary The Natcnal Fund for Minority Ei tyntrennq Students is a very worth whte program \AJbthmksn lauchland Henry thinks so But most important of At lots of mxmtyenryneori'Tg students enroted at cotegas and unrversrhns at o&r the country th*+ so IBM Post s Foods ■ Serve Beef Blade Steak With New Orleans Flair wun iHtiuKKtm RISE in prices, buying beef is no longer simply a matter of quickly picking up a variety of the family’s favorite cuts. To serve wholesome, tasty meals without budget stress, most con sumers are now finding it necessary to study the meat counter intently and to make their selections carefully. Many economy-minded shoppers are turning to lower-priced meat cuts with which they have been previously un familiar. And while these cuts are helping to stretch the meat dollar at the super market, they often present problems at home for cooks who don’t know how they should be prepared. It is important to realize that a budget priced meat cut is a good buy only if it is properly and palatably presented to the family. BEEF BLADE STEAK is an example of a beef cut that usually carries a lower price tag. But because it is from the less tender chuck section, it requires special prepara tion attention. Braising [Cooking slowly in a small amount of liquid] is the most com mon way to prepare blade steak, and when properly done, the results are tender and UC1IV1UU5. For those who don’t want to give up broiled beef steaks to meet the budget crunch, there’s good news-blade steak can also be broiled. But first it is best to marinate to increase tenderness. It is essen tial that the marinade contain an acidic in gredient such as lemon juice, vinegar or tomatoes for it is the food acid that has a tenderizing effect on the muscle fibers and connective tissues. MARINATING BEEF BLADE STEAK can actually turn an economy meal into a gourmet’s delight for manv unusual and interesting flavors can be add ed to the beef through the marinade. You 11 find this to be the case when you sample Bayou Beef Blade Steak with its in triguing flavor of New Orleans. For optimum tenderness and flavor, the meat should marinate at least six hours. Another step to tenderness is broiling the steak just to rare or medium. BAYOU BEEF BLADE STEAK 1 beef blade steak, cut ft to 1 inch thick (approximately 2V4 poundsl 1 small green pepper 1 can 16 ouncesl cocktail vegetable juice Vi cup lemon juice 1 tablespoon Dijon mustard 2 teaspoons sugar 1 teaspoon salt Vi teaspoon paprika Vi teaspoon hot pepper sauce 1 clove garlic, minced 1 bay leaf Green pepper rings and tomato wedges, if desired. REMOVE SEEDS AND membrane from green pepper; grate green pepper into saucepan. Add vegetable juice, lemon juice, mustard, sugar, salt, paprika, hot pepper sauce, garlic and bay leaf; mix thoroughly. Cook slowly, uncos ered, 10 minutes. Cool. Place steak in utility dish or plastic bag and add marinade, turning to coat. Cover dish or tie bag securely. Marinate in refrigerator 6 to 8 hours [or overnight), turning at least once. Remove steak from marinade and place on rack in broiler pan so surface of meat is 4 inches from heal. Boil 7 to 10 minutes on each side, depending on degree of doneness desired (rare or medium], brushing steak with marinade occasionally. Garnish plat ter with green pepper rings and tomato wedges, if desired. 4 to 5 serv ings. The green pepper rings and tomato wedges made for an attractive platter, fluffy rice cooked with minced onion and chopped fresh parsley is a nice accompani ment.Fill the vegetable slot with cooked greens and the bread basket with hot biscuits to round out the main course in fine Southern fashion. for a refreshing combination that serves as both salad and dessert, arrange in dividual servings of cut-up apple, pear, orange and banana on shredded lettuce. Top the fruits with dollops of yogurt, sweetened with a little sugar and spiced with a little ground cardamon. , $252,000 ciNs„ PRIZES! N° PURCHASE NECESSARY! k •»■» «..., TOU (P • : ‘ u ■. • AAP QUALITY HEAVY WESTERN GRAIN-FEO BEEF | | GROUND _' CHUCK Each of these advertised items is ra-^N 3LBS /Ij'J 3111 m 3quired to be readily available for sale ano up I at or below the advertised price in each A&P Store, except as specifi X^^W^BBBBP cally noted in this ad PRICES EFFECTIVE THRU SAT., MARCH 3 AT AAP IN CHARLOTTE ITEMS OFFERED FOR SALE MOT AVAILABLE TO OTHER RETAIL DEALERS OR WHOLESALERS __ A4P QUALITY HEAVY WESTERN GRAIN-FED BEEF SIRLOIN STEAKS *®\$|98 > T-BONE STEAKS \ \ re $218 \ • - ( You'll Do BotUr With A&P's N V BAKERY FEATURES ) JANE PARKER—OLD FASHION WHITE BREAD 3 $100 LOAVES 11 JANE PARKER BAKE N SERVE _ _ FLAKY * $100 ROLLS 3 » I I C You II Do Better With A&P't "\ V.POULTRY SHOP) U.S.D.A. INSPECTED—FRESH FRYER LEG QUARTERS HANCOCK-* , SLICED COUNTRY HAM LB $249 OLO HICKORY BRAND PORK BARBECUE iS $198 C You'll Do Better With A&Ps ~\ COUNTRY FARM PORK SHOP ) A4P QUALITY CORN-FED PORK CHOPS $|58 CUT FROM BOSTON BUTT PORK STEAK ia s148 MCATV PORK SPARE RIBS ia s148 Koum'zzzr I roast~r$2i8l &“p «*i« I PICu""''SHRIMP •■’ s3«» I «43<| I NOW ON SALE! EKCO ETERNA STAINLESS STEEL MIXING BOWLS I«~, EKCO ETERNA STAINLESS STEEL qN *“• Gourmet Cutlery sale 8TAA4ESS STEEL THIS r UTILITY KNIFE WEEK! mVSnrooo H«mui omr y .JUJT.NOT.*«H Bi • !»CH KNOT It (TCHCO lOfNTirviN< _ _ _ »Tf AAffTtCUlAA UM -^YouM Do^NittgrW^hAaPT^_ A*P LKJMT CHUNK TUNA in- 59^ PORK & BEANS 4 23 $1oc «*T OUVt HtMUMHl ^ ^ DILL CHIPS A 89" r you n uo Better with A«P s A V- gBOCERY SPECIALS ) DEL MONTE CREAM STYLE OR WHOLE KERNEL—TT OZ GOLDEN CORNl / ^ ' ' / t GREEN BEANS H| 35!00 DCl MONTI SWEET PEAS c.0.' 39c D«l MONTY-tN JUSCY PINEAPPLE Sg&. 2 "ciX *1°° C You II Do With AtPs \ V FROZEN FOOD FEATURES J "»»» • CHTCKEH • TURKEY MEAT LOAF • SAL STEAK MORTON DINNERS B 65c, MMTIIT iFONT NiivVlY ICE MILK *11* AAA THORN CUT CORN -mm. IV 59e REGULAR OR DIET SHASTA COLA Quality MACARONI & n'uurn 4 »»c.1 iworruMi ou»c« QUAKER GRITS ’IVT 5 »o 89c (You'll Do Bettor With AAPs \ _DAIRY features y GOLDEN QUARTERS "I ( You'It Do Bottof With At P i \ V FWUtTB A VEOETABIES ) v»ni»r b i*ai T—Piumt ^APPLES TEMPLE ORANGES 15X *1°* watermelons m 25* J SEEDLESS GRAPES « *14a U S #1 BAKING RUSSET POTATOES CARROTS «• 3 •‘’ST’ *1°° •A# •VAA.rTV APPLE CIDER *1" MAt/rirr rfujm ttoma *mi WUiwi GREEN PLANTS SSKftr# GIACOBAZZI LAMBRUSCO «•»/. $ 49 BOTTLE i.ond • ini' In ( harlotlr -_ - I A&P COUPON ^--j PURE CANE GRANULATED A&P SUGAR ! C LB | rOuioJVlTo™ BAG | ADDITIONAL | iTSOOROtR #M4 I I LIMIT OMC COUPON I \aAJ1V oooo thru Sat march ) at a«p in < ii aki otte: Southern a*p coupon )-{ fl- r U PLAIN ON MLF NISINO SOUTHERN BISCUIT i » <0 FLOUR ! I i MIT ONI WITH P® r OUAON AND SAVf _L® ^ AOOITIONAI 10f r^P BAG IMAONOfA mu? | LIMIT ONI COUPON OOOO TMPu AAT MAftCM I AT AAP IN I MARI.OTTF. I r aap coupon --| A BUPtBB Bit NO BICM IN BBA7ILIAN COfFttB EIGHT O CLOCK [ COFFEE j,/^A sk -• $168 [ | N.i * COUPON ■ ^ j I U*" ONt COUPON OOOOTMAotAT MANCM I AT AAP IN (1I \R|X>TTK L 1
The Charlotte Post (Charlotte, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
March 1, 1979, edition 1
11
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