\ \
YOU OUfliJTY! SfWHGS?
^ ^ Thanksgiving Specials
BUTTE^BASTtD ( 10 ,nd^
Young Turkeys ^ 79*
SWIFT BUTTERBALL (16 LBS. *-UP)
Young Turkeys
P ^ Poultry Specials
A&P QUALITY HEAVY WESTERN GRAIN FED BEEF
Sirloin Tip
WHOLE BONELESS
9-12 lb.
avg.
?
cut |b.
free
F
(PP Pork Specials ) (P)) Pork Specials ^
BOSTON1 BUTTPEC,AL TR'M COUMTRY FARM
Pork Roast
WHOLE
Country Ham
lb.
149
179
JAMESTOWN
Sliced Bacon
EXTRA LEAN SPECIAL TRIM COUNTRY FARM
COUNTRY STYLE OR REGULAR
Pork Spare Ribs * 169
HILLSHIRE FARMS (ALL VARIETIES)
Smoked Sausage ?. 2a
U.S.D.A. INSPECTED
WHOLE
Fryer Legs
88c
P Jj) Poultry Specials "
U.S.D.A. INSPECTED
FRESH
Box-0
Chicken
WHOLE)
FRYER f
LEGS
P Meat Specials
STANDARD SIZE (PINT 3.89) ? (12 OZ. 2.99)
Fresh Oysters 'z 1"
A&P QUALITY HEAVY WESTERN GRAIN FED BEEF
BONE-IN
Rib Steak ?, 2?
A&P QUALITY HEAVY WESTERN
GRAIN FED BEEF
E-Z CARVE BONE-IN
Bib Roast
949
Or
pwyteu Your
? Sirloin Tto Choice!
? Bottom Round
? Shoulder or Chuck
lb.
Variety Shop Specials)
HOUSE OF RAEFORD
Turkey Ham b 189
HONEYMOON BRAND BONELESS (HALF LB. 2.79)
WHOLE
Buffet Ham 2?
A&P QUALITY
SHANK PORTION
Smoked Ham
W
*
/ Bu Portion \
I lb. 1?? )
Health & Beauty Aids^ (BE Produce Specials) C5^5
SNOW WHITE FRESH W YELLOW ONIONS
Specials
INTENSIVE CARE REQ. ? HERBAL ? EX. STRENGTH
Vaseline Lotion ^ 10 ?*
Produce
90* Ml.
MINT ? MINT W /FLUORIDE
Topol Toothpaste
t|g>Nl 15/150 WATT
^ ENERGY SAVING
SAVE 60*
3 oi. 039
tub* ?
SNOW WHITE FRESH
Mushrooms phg.
WASH. STATE EX. FANCY D ANJOU OR
Seckel Pears
FLORIDA GROWN
RICH & BUTTERY
Specials^)
149
YELLOW ONIONS ? CRISP CARROTS ? OR
Russet Potatoesc&5^99*
N. C. GROWN
Miser 3-Mfay Bulbs ^ Avocados
Save
90*
each
only
i bu|d^T\ Avocados Navel Oranges
169 &Z i 100
Fresh With Quality'
FOR YOUR SALAD NEEDS
59* Parsley ?55, 29* Sweet Potatoes 4 X 1
FSWEETA &JU?CYN * FRESH TASTY JUICY
G E.
MISER ENERGY SAVING
55-70-95 WATT
t Miser
?*?> Bulbs
CALIFORNIA CRISP
SOLID ICEBERG
Head
Lettuce
49 Si, 2'
* lar9?
heids
Pineapple
large
10 size
CALIFORNIA FIRM
GREAT FOR STUFFING
Jumbo
24
S?ze
Sun. 9 - 7 Mon. - Sat. 7 a.m. - 12 p.m.
On The
Front Bar? r
The North Carolina Poultry Fed
eration's home economist, Mrs.
Emmie Whitley of Raleigh, has
been working extensively with
poultry products for the past six
years. ..testing the versatility of
these nutritional and economical
food products and developing new
ways for consumers to utilize
poultry in weekly menu planning.
Mrs. Whitley (known affection
ately as "Emmie" at TV and radio
stations across the state) has
worked with hundreds of poultry
and egg recipes during her years
with the Poultry Federation and
has looked for the most interesting,
economical, nutritious and easy to
prepare poultry recipes to share
with consumers.
The NC Poultry Federation has
printed a brochure featuring a
collection of Emmie's personal
favorites of the many great chicken,
turkey, egg, duckling and quail
recips she has worked with over the
years.
These five recipes are a sampling
of the 27 delicious poultry and egg
recipes most enjoyed by her family.
Consumers can receive a free
copy of "Emmie's Favorite Recipes
for Poultry and Eggs" by sending a
stamped, self-addressed envelope
to: Emmie's Recipes, c/o the NC
Pojltry Federation, Box 2431,
Raleigh. NC. 27602.
CHICKEN- VEGETABLE CAS
SEROLE
1 broiler-fryer chicken, cut up
4 medium potatoes, cut into 1/8"
slices
1 onion, sliced
Salt and pepper
1 can golden mushroom or cream
of mushroom soup, undiluted
Grease 13x9x2-inch pan or
baking dish. Put layer of potatoes
on bottom. Put onions over po
tatoes. Salt and pepper. Place
chicken on top with skin side up.
Salt and pepper. Spread cream of
mushroom soup over chicken.
Cover and cook at 350 degrees F.
for 1 hour or until fork can be
inserted with ease. Uncover and
brown. Serves 4.
TURKEY STROGANOFF
'/? c. pepper, chopped
2 T. onion, chopped
2 T. margarine
1 c. mushroom soup, undiluted
1 c. sour cream
2 c. cooked turkey or chicken,
diced
'/j t. paprika
2 c. cooked noodles
1 T. parsley, chopped
Cook pepper and onion in mar
garine until tender. Stir in soup
and sour cream. Add turkey and
paprika. Cook and stir over low
heat until thoroughly hot. Pour
sauce over noodles that have been
tossed with parsley or mix sauce
and noodles together. You can also
bake the combined ingredients in a
1 Vi qt. casserole at 350 degrees F.
for 30 minutes. Serves 4-6.
PINEAPPLE-COCONUT PIE
1 stick margarine, softened
2 c. sugar
4 eggs
1 (20 oz.) can crushed pineapple,
undrained
1 (7 oz.) pkg. angel flake coconut
1 t. vanilla
Pinch of salt
2 T. flour
2 pie shells, unbaked
Cream margarine and sugar
together. Add eggs. Stir in re
maining ingredients and pour into
unbaked pie shells. Bake 1 hour at
325 degrees F. until lightly
browned.
ROAST DUCKLING HALVES
1 (4 lb.) Duckling, halved
Salt
Wash, drain and dry djckling
halves. Prick the skin all over with
a fork so duckling will self-baste.
Sprinkle on both sides with salt.
Place duckling halves, skin side up
on rack in shallow roasting pan.
Bake at 400 degrees F. for 1%
hours; turn oven to 425 degrees F.
and bake an additional 15 minutes
or broil until browned and crisp. {I
prefer to broil because it makes the
skin more crisp.) Serves 4.
ITALIAN GRILLED QUAIL
4-8 quail
Italian Salad Dressing
Dip unfrozen quail into Italian
Salad Dressing (bottled) and place
on hot grill. Cook 5 minutes and
baste. Continje to baste and turn
for about 25 minutes or until done.
Serves 4-8.
Th? United States hat
about one-fourth of the
world's estimated re
coverable coal reserves.