MPWULOtADLV ACCEPT CH?CK CASHING
CARDS FROM: BK3 STAR ? KROQER ? BH.0
?HARWB-imEH-FQQQUQW-WlNW DIXIE
Each of thata ad van* tad ilama it raquwad to ba readily available
??l* at Of balow th# advertised price in each A4P Store. except ~
?pacittcally noted in this ad
PRICE8 EFFECTIVE THRU SAT.. MARCH 10 AT AfrP IN RAEFORO
ITEM8 OFFERED FOR SALE NOT AVAILABLE TO OTHER RETAIL DEALERS OR
WHOLESALERS. WE RESERVE THE RIGHT TO LIMIT QUANTITIES.
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Box-O-Chicken I Round Roast | Pork Chops
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U S L) A INSPECTED FRESH
WESTERN GRAIN FED BEEF
FRESH LEAN COUNTRY FARM
Boneless
Bottom
Combination Pkg
Encis & Center
lb.
lb.
1* TOTfg
Bts Round
WESTERN GRAIN FED BEEF
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Big winner
Beverly McRae of Raeford
was the winner of the recent
Valentine's Day contest spon
sored by local merchants and a
local radio station. McRae
won a box of candy, six red
roses, a hair styling, two $25
gift certificates, dinner at an
area dinner theater, two steak
dinners, a 14-speed blender
and a vest.
U.S.D A. INSPECTED FRESH
Fryer Leg Qtrs.
WESTERN GRAIN FED BEEF
B0NELE8S
N.Y. Strip Steak
MP QUALITY FRESH
Ground Round
A4P HOT OR MILD
DST Pork Sausage
1QO BREAKFAST strips
3 Swift Sizzlean
^qq SANOWICH STEAKS
1 Steak-umm
FRESH LEAN COUNTRY FARM
OSCAR MAYER ^Cfi CENTER CUT
p? 8? Meat Wieners ? I Pork Chops 1
- SHENANDOAH SMOKED
4AQ SUCED RED LABEL BONELESS BUFFET jqq
X- 1 Hormel Bacon Z 1 linkey Ham ?. 1
pQQ BREAD ft BUTTER (24 OZ.) ? WHOLE ? HALF j aq SHENANDOAH ?# AQ
%? 3 Claussen Pickles 'ST 1 Boneless Tlirkey 1
Round Top Bread
JANE PARKER
hk
3 oavesl?!
eyer's !&?
ALL NATURAL
1/2 ga
ctn.
1/2 gal.
ctn.
929
REGULAR ? THIN
A&P Spaghetti 2 99?
tHOMESTYLE PLAIN ? MUSHROOM - M
Ragu "ST v I69
LONG GRAIN
Comet Rice 95r
H.UJRS jm
Pork & Beans 3 'is 1
^PJ> save oo* ^
CREAMY ITAUAN ? BUTTERMILK
CUCUMBER ? 1000 ISLAND
Kraft Dressing
FRENCH'S
Instant Potatoes
SENECA
Apple Juice
FOR YOUR LAUNDRY
Punch Detergent
SAVE 40c
cmitbct PEPPERONI- SAUSAGE
SEALTEST CHEESE ? COMBINATION
Cottage Cheese 1 A&P Pizza
KRAFT ann pat.f
10 oz.
pkg.
American Singles
8 oz.
pkg.
41Q ANNPAQE
1 Pot Pies
149
3 801
MEAT LOAF ? SALISBURY STEAK
CHICKEN ? TURKEY
Pkfl?.
KRAFT MILD ? MEDIUM ? SHARP
Cheddar Cheese X. I~~ Ann Page Dinners 'is
PILLSBURY 4 REGULAR ? CRINKLE CUT OA?
Buttermilk Biscuits 7??' Kr A&P Potatoes HI Wr
79*
89c
690
Fresh With Quality
CALIFORNIA ctn! 99c
Pepsi Cold m V/MLirunniH bin. ?
PEPSI ? MTN DEW ? PEPSI LIGHT I ?
a * ctn. 1 Red Ripe -r
$1 49 1 Strawberries
GOOD ONLY IN RAEFORD
INGLENOOK
THOMPSON SEEDLESS
Table Wine
$349
White Grapes ?. 119
PLANTATION RIPE
Fresh Pineapple only
JUMBO CALIFORNIA ailM
Navel Oranges 5 only
1.5 Ltr.
CALIFORNIA ?
Romaine Lettuce bunch
Asparagus
FRESH RIPE
Cantaloupe
FRESH RIPE
Honeydews
RED RIPE
Watermelon
SCOPE SAVE 90
Mouthwash
G.E. 40-60-75 WATT SAVE 1.00 OAQ
Soft White Bulbs IS ?r*
1" QUAKER STATE 10W30
39?
'Super.
?Blendf
You P?y
4695
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Bill? I i 1 1 IfMMB 1
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*V SAVE 25c ON
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Eight O'Clock Si
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0)12333253
SAVE 25c ON
>V
RICBfcWD Pl A' Vi bEbag SIN?
Bi Red Band Flour
mnaxwsx*
ii
#638 si a
mmw0 \n
Senior Citizens
Discount
5% Off Total Purchases
On Wednesdays
MB LB. MUST K MC n M ?VBI
EDENBOROUQH CENTER
* i .,i> &
MON.-SAT. 8:00 A.M. - 10:00 P.M.
SUNDAYS 9:00 A.M. - 6:00 P.M.
. . . Front burner
(Continued from page 6)
balls; roll in crushed cereal. Store
in covered container. Yields 3
dozen cookies.
Here are some other recipes to
try:
SAVORY QUAIL
8 4-to 6-oz. quail
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine
1/2 cup dry white wine
2 tablespoons sliced green onion
with tops
1/2 cup light cream
2 egg yolks
1/4 teaspoon salt
Tie legs of each quail together;
twist wings under back. In paper
or a plastic bag combine flour, 1
teaspoon salt, and pepper. Add
quail, 2 or 3 at a time; shake well
to coat. In skillet brown quail
slowly in butter. Add wine and
onion. Cover and simmer till
tender, 20 to 30 minutes. Remove
quail to platter; keep warm
Reserve 1/2 cup juices in skillet.
Beat cream with egg yolks, 1/4
teaspoon salt, and dash pepper;
slowly stir into pan juices. Cook
and stir till thickened. (Do not
boil.) Serve sauce over quail.
Makes 4 servings.
DUCK A L'ORANGE
2 1 1/2 to 2 lb. ducks, halved
1 medium onion sliced and
separated into rings
2 tablespoons butter or margarine
1/2 teaspoon ground ginger
2 tablespoons frozen orange juice
concentrate
2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon ground allspice
Place duck halves on a rack in
shallow roasting pan. Roast in un
covered pan at 400 degrees till
tender, about 1 hour. If necessary,
cap with foil to prevent excess
browning. Meanwhile, prepare
orange glaze. Cook onion in butter
till tender but not brown. Stir in
orange juice concentrate, honey,
lemon juice, ginger, and allspice.
Heat just to boiling. Baste duck
with glaze during last 5 to 10
minutes of roasting. Skim fat from
pan juices. Serve juices with duck.
Makes 4 servings.
The recipe in a recent column
"California Quail" by Agnes
Walters should have been
"Carolina Quail". Sorry about
that.
Hint: If some perfectly good kit
chen appliances are scratched,
touch them up with paint specially
formulated for appliances. Most
paint and hardware stores carry
the touch-up paint.
McGregor named
to chamber post
Raeford native and former
Hoke High school basketball star
Gilbert R. McGregor has been
hired by the Greater Winston
Salem Chamber of Commerce as
sales manager of its convention
and vistors bureau.
McGregor, whose parents are
Mr. and Mrs. Gilbert McGregor
Jr. of Raeford, was a standout
center for the Wake Forest Univer
sity basketball team from 1969 to
1971 and later played professional
ball in Cincinnati and Kansas City.
McGregor, 34, who began his
job recently, will be responsible for
recruiting conventions and
business meetings to the county.
He will also develop a marketing
plan for the Benton Convention
Center and local hotels.