.
Each of thata advartitad item* is raauirad to ba raadily availabla for A V
sal* at or balow tha advartitad prica m aach A4P Stoca. axcapt at ) ^
?pacifically notad in thit ad. y
PRICES EFFECTIVE THRU 8 AT., JAN. 2B. AT AbP IN RAEFORD
!If I8 OFreREO roR SALE NOT AVAILABLE TO OTHER RETAIL DEALERS OR WHOLESALERS
WE RE8ERVE THE RIGHT TO LIMIT QUANTITIES.
MID-WINTER
? SAVINGS?,
Boneless Roast
WESTERN GRAIN FED BEEF
Chuck
lb
198
^ PHSAVE26'LB.\
Box-O-Chicken
USriA INSPECTED FRESH
59
lb.
HORMEL 8UCED
ALL VARIETIES
Cooked Ham
FRESH LEAN COUNTRY FA
8UCED
V* Pork Loin
FRESH LEAN COUNTRY FA
COUNTRY STYLE
* Pork Ribs
4 ox.
pkg.
lb.
99*
r
?m
d
U S D A INSPECTED FRESH
Cut Free Into
Boneless Steaks
& Chopped Sirloin
bag
Limit bags^^^^^*
@59
lb.
FROZEN SLICED
Beef liver
WESTERN GRAIN FED BEEF
SIRLOIN
Boneless Steak ?,
COTTAGE BRAND
Smoked Sausage
89*
2s8
129
U.S. D A INSPECTED FRESH GWALTNEY
Whole Fryer Legs ? Sliced Bacon
AAP QUALITY FRESH
(3 LBS. OR MORE) OWALTNEY
Ground Chuck 1 Meat Franks
AAP SUCED (BEEF 1.69) ^ PQ OCEAN (5 LB. BOX 6.99)
pkg.
Meat Bologna
Perch Fillets
1 lb.
pkg.
12 OS.
Pkg.
lb.
r iji
o
iri \ iF\'!
r
Grape Jelly
0
KRAFT
J
32 oz.
jar
99
Multi-Grain Bread f Jjrange Juice
JANE PARKER (HOMESTVLE)
24 oz.
loaf
69
. wwT R O P I C A N A GOLD N' PURE
r "- ? i
, Trootcana: ^09^ ^bv
j | ' e-: ?'
fi ? f f
i ^ 64 oz.
l ctn.
99
Spaghetti Sauce T Ann Pstjs Pizza
A&P QUALITY
Plain
Meat
Mushroom 911 II
32 oz.
jar
PEPPERONI ? SAUSAGE ? CHEESE
Flav-O-Rich cS,,
3 10 oz
pkg.
ELBOW MACARONI ? THIN ? REGULAR
Mueller Spaghetti 'is 05r
KRAFT DINNERS 2 Q|"fc#'
Macaroni & Cheese 7??: B5t
'"X ? ZESTY ITALIAN ? CATAUNA
ift Dressings D?T
t39
BETTY CROCKER READY-TO- SPREAD
AH 16%
Flavors can
BETTY CROCKER All
Cake Mixes'"1*"
Frostings
KRAFT
ayonnaise
QUAKER (35- OFF LABEL)
Quick Grits *ssp 'Z
CHICKEN OF THE SEA
IN OIL ? IN WATER
32 oz.
I?r
Chunk Ttina
SViQZ.
can
Bounty Towels
? AS50R1ED^DESIGNFB
1 '^American Singles 1
CIV flav-o-rich ar\f
09c Sour Cream 49
99c Rinso Detergent vi 119
NEW BOflN (tO CT.) ? TOOOLEH (4* CT)
EX. ABSORBENT (SO CT.)MAXI ABSORBENT (40 CT.) *900
69 Pampers DiapersG*ttSrsc]??. 7
mm*
ALL FLAVORS
, V: gal
ctn.
TURKEY ? SAUS. STEAK ?
SPAQHETT1 ? CHICKEN A DUMPLINGS
Banquet Dinners
SWANSON SAUS. STEAK (11 OZ. 99c)
? FRIED CHICKEN (11.5 OZ. 1.39) OR
Turkey Dinner pkg.
BUTTERMILK ? HOMESTYLE
Biscuits
TOASTED ONION ? J ALA PE NO CHEDOAR
MUSHROOM A HERB
Breakstone Dips '
4 9.5 02.
cans
I ?2
Des#*
ENGLENOOK TABLE
Wine
$049
1.5 Liter
GOOD ONLY IN RAEFORD. N C.
DIET COKE ? SPRITE ? TAB
Coca
Cola
(U )()D ONI > l\ MAE F OHD
EASTERN
Stayman Apples 79*
WASHINGTON STATE
D'Anjou Pears OSr
bunch
JUMBO CALIFORNIA
Navel Oranges 5 only
JUtCY
Fresh Pineapple only 99^
4 X
59? EHertent 'bblets V l?9
4 in! NON-DEODORANT SAVE 40* IMQ
|w Ptaytex fempons V
DISPOSABLE SAVE 50* ^49
Sf!r Massengill Douche 'IS,
>.wwtu.T ummn ML - S11CK DEOOORANT SAVE 40- ^ "TQ
Sweet Potatoes .. 39^^^ Old Spice 1
vs
FRESH CALIFORNIA
Romaine Lettuce
FOR YOUR SALADS
Cucumbers
LARGE CALIFORNIA
Fresh Broccoli
LOCALLY GROWN
bunch
A&P COUPON
? Liter Plastic
09
Senior Citizens Discount
5% Off Total Purchases on Wednesday j
Wit* Tills Cmp?ii tart I.D. (Must Be Age 62 or em) J
C
EDENBOROUGH CENTER
D
Retiring
Weldom M. Sessoms recently
retired from the Raeford Plant
of Burlington Industries after
over 30 years continuous ser
vice. He began work at the
facility in the Spinning
Department as a Doffer. Over
a year later he was promoted
to Sectionman which he re
mained until 1964, when he
was promoted to Supervisor.
Sessoms lives in Fayetteville
with his wife Katherine who
also retired from the Raeford
Plant. Sessoms was presented
a Retirement Plaque and Bible
by Plant Management.
On The
Front Burner
(Continued from page 4B)
ago. But she had forgotten. I have
enjoyed using it. This was the
recipe the Extension Homemakers
used for the cookies served at the
reception after Warren Pate was
sworn in.
BUTTER COOKIES
1/2 cup butter
1 egg
1 /2 teaspoon vanilla
1/2 cup sugar
1 1/4 cups flour
salt
Drop from tip of a spoon and
spread thinly with knife first dip
ped in cold water. Place pecan half
on each cookie if desired. Bake at
375 ? until lightly browned around
edges. Makes 5 dozen.
LIMA BEAN CASSEROLE
2 cups cooked lima beans
3 slices bacon
1 medium onion chopped
2 cups canned tomatoes, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices bread, cubed
1/4 cup grated parmesan cheese
(shredded cheese to cover top)
Place lima beans in a buttered 1
1/2 quart casserole. Fry bacon un
til crisp. Drain and crumble bacon;
reserve drippings in -killet. Saute
onion in reserved drippings until
transparent; spoon onion and drip
pings over lima beans. Stir in
tomatoes, salt, and pepper, top
with bread cubes and bacon;
sprinkle with cheese. (If shredded
cheese is used, do not add until last
few minutes of baking time.
Spread on top of casserole and let
it melt). Bake at 350? for 30
minutes, or until heated
thoroughly and lightly browned.
Yield: 6 to 8 servings.
STUFFED SWEET POTATOES
Cut a slice from top of baked sweet
potatoes or cut large ones in half.
Scoop out inside, leaving a lining
of sweet potatoes next to the skin.
Mash the contents add spices and
sugar to taste. Add enough hot
milk to make mixture smooth and
fluffy. Stuff mixture back into
shell. Brush top with melted butter
or margarine. Bake in 450? oven
until flecked with brown.
SCALLOPED SWEET
POTATOES WITH FRUIT
Place in a greased baking dish
alternate layers of partly cooked or
raw sweet potatoes and thin slices
of one of the following: raw ap
ples, peeled oranges, fresh pears,
peaches or cranberry sauce.
Sprinkle each layer of sweet
potatoes with sugar, a dash of salt,
and dot with butter or margarine.
Add just enough water of fruit
juice to cover the bottom of baking
dish. Cover and bake 30 to 45
minutes or until fruit and sweet
potatoes are tender. Uncover and
bake to let sweet potatoes brown.
Are you interested in learning a
craft? If so call the Extension
Home Economics Office at
875-2162 to learn details of a two
day craft workshop March 13-14 in
Elizabethtown sponsored by Ex
tension Homemakers. Eleven
crafts are being taught. Classes will
be filled on a first come first served
basis.
Wednesday, February 29th, 9:00
a.m. in the Extension Home
Economics Office there will be a
workshop on making stools with
seagrass seats. Call 873-2162 by
February 17th for more informa
tion and to register.