Newspapers / The News-Journal (Raeford, N.C.) / April 5, 1984, edition 1 / Page 8
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: Completes 25 years : Armond Flowers recently ; completed 25 years of con \ tinuous service with Burl ' ington Industries Raeford ; Plant. Flowers has worked In ; the Maintenance Department | his entire 25 years in various ? Maintenance positions. He ' was presented a gold knife ' with Burlington Emblem, a < diamond pin and certificate. Promoted Tony A. Cha vis was promoted March I to shift Supervisor in the Twisting Department at the Burlington Industries Roe ford Plant. Chavis has been employed at the local facility for over 3 years. He is a graduate of Pembroke State University, and has a B.S. degree in Sociology. Cheese signup gets extension Income-eligible households who have not signed up to receive surplus food distributed by the Hoke County Department of Social Services (DSS) will have an additional sign-up day Friday April 6 from 9 a.m. until 4:30 p.m. Only 140 households have sign ed up for the surplus butter, cheese, honey, flour, corn meal and dry milk that will be distributed at the old National Guard Armory April 10, 13 and 14 from 10 a.m. until 4:30 p.m. Hoke residents with gross monthly incomes from one member households making $527 to eight-member households mak ing SI,801 will be eligible for the surplus foods. YARD SALE Saturday, April 7 > o'clock ttU 2 o'clock 702 McLean Stroat Ciothma - Nmmt Much u Lmvl. Lmm; Roto Shirt* & Sw?twr* PHONE FORFOOD } Ftu. SteftM. BBO. Chkk?n . . . SPECIALS DAILY ?75-3752 i Wagon Wheel Restaurant McFadyen, Hedgpeth named to local So. National board Vardell Hedgpeth and Duncan B. McFadyen, 111 have been nam ed to the local city board of the Southern National Bank in Raeford, according to City Ex ecutive Stephen Parker. Hedgpeth is an agent with the Nationwide Insurance Company and has been the owner of the Vardell Hedgpeth Agency since 1964. He is a City Councilman in Raeford serving his fourth term. Active in civic affairs, Hedgpeth is a member of the Kiwanis Club, the MECCA Shrine Club, the Masons and is a past director of the Hoke County Chamber of Commerce. Hedgpeth has received Nation wide's "Company Club" honors every year he has been licensed, in cluding the President's Club, the Executive Club and the Distinguished Sales Award. Married to the former Irma Crowley, he and his wife have six children. Duncan McFadyen is a partner in the firm of Willcox and McFa dyen in Raeford. A graduate of Presbyterian Col lege of South Carolina and the Duncan McFadytn UNC Law School, he is a past member of the board of the Hoke County Chamber of Commerce and an active member of the Raeford Kiwanis Club. McFadyen served as assistant district attorney in the 12th Judicial District from 1973-1976 and is secretary of the 12th District Vor deli Hedgpeth Bar Association. He is also the Hoke County Attorney. He is a member of the Board of Deacons of Raeford Presbyterian Church and has served as Presi dent of the men of the church. He is the son of Mr. and Mrs. D.B. McFadyen Jr. of Raeford. Working women suffer By Ellen S. Willis Home Extension Agent Women in North Carolina are working more outside the home, but many are enjoying it less because they suffer from guilty feelings. There are many myths concern ing the damaging effects a working mother has upon her family but, for the most part, they are just myths. Children do not become delin quent or mentally or physically unhealthy just because their mother works. Other circumstances, such as where they live, whether there is a father in the home or if they have enough money to live adequately have to be considered. On the positive side, studies show that children of working mothers more often help with chores at home, becoming responsible and depen dable at an earlier age. They are also more likely to know what to do in an emergency. Children who have jobs to do when they get home from school know that they are needed and that their contribution counts. As to the emotional health of the work ing mother herself, single working women with no children are said to be in the best frame of mind. Mar ried women who stay at home are the unhappiest. Women who work outside the home develop more self confidence and a better opinion of themselves, especially if they are working by choice and get a sense of satisfaction from what they are doing. Even their children seem to have a greater respect for the working mother. And when a mother feels good about herself, she gets along better with the children and spends more quality time with them. To reduce the amount of spoilage or damage during ship ping and handling, many fruits and vegetables are picked when partially ripe. You may occasional ly be disappointed in your pur chase of these, if you do not allow them to ripen on the counter or window sill before eating. The following points will help you to learn to select the freshest and best products: ..Buy items that are in season. Prices are lower; quality is better and selection is greater when foods are in plentiful supply. ..Be willing to substitute one vegetable or fruit for another of comparable nutritional value, if it means additional savings. ..Limit your purchase of perishable produce, even when specially priced, to what you can use. ..Check prepackaged items carefully. To judge quality, look for packages that have at least half of the product clearly visible. Stains on the carton may indicate damaged or spoiled produce. ..Learn the difference between surface blemishes that merely detract from appearance and those that affect eating quality as well. Fruits and vegetables that look wilted, shriveled, bruised or decayed will have inferior flavor, texture, appearance and nutri tional value. ..Select the variety best suited to your intended use. Some varieties of apples, for instance, are best for baking; others for eating raw. ..Compare different forms of produce -- fresh, frozen, canned or dehydrated to determine which is the best buy for the purpose in tended. ..Buy by weight when possible. The largest size may not always give the best eating quality or J.H. AUSTIN INSURANCE SINCE 1950 Ultra Universal Life Insurance (Interest Rate 10!/*%) Home Owners COMPETITIVE HOME OWNERS RATE LET US QUOTE OUR HOME OWNERS RATE NO OBLIGATION 112 W Edinborough Avenue Phone 875 3867 TRAILER FOR SALE CITY OF RAEFORD (1) Trailer with house trailer axles Serial Number 6D74175 No longer meets the needs of the City of Raeford Minimum Bid - $1,600.00 Inquiries to be mede by April 16, 1964 For Information Call - Ctty of Raaford Mi Mm, Acting City Managar MMMH1 Monday - Friday 8:00 a.m. - 6:00 p.m. Front Burner economy. Smaller sizes sometimes offer more individual servings per pound or kilogram. ..Handle fresh produce with care. Squeezing, poking and pinch ing can damage produce, which will increase costs for the retailer and you. ..Learn how to store fruits and vegetables properly. For example, potatoes should be kept in a dark, dry place. Melons, pears and tomatoes need to be ripened at room temperature. CREATIVE CREPES Crepes have become synonymous with fine dining, due in part to their French heritage. However, crepes are as right at a family meal as they are at an elegant dinner party.. Friends and family alike will appreciate the delicate texture and attractive ap pearance of crepes. The recipes will serve at least six because two crepes make a single entree. Show off your crepes by serving them alone on the dinner plate, with a simple garnish. BASIC CREPES 1 cup water 2 eggs 3/4 cup flour 2 tablespoons oil 1/4 teaspoon salt 1/3 cup dry nonfat dry milk Place all ingredients in blender container in order listed. Cover and blend on high speed 1 minute or until batter is smooth, scraping flour from sides of blender con tainer when necessary. Let stand 1 to 2 hours. Heat a 6 inch skillet or v mKm v< New at Burlington Roy Bowers has been named the Plant Industrial Engineer for the Burlington Mens wear Dyeing Plant. He joined Burl ington Industries in 1978 at the Halifax Plant following graduation from demson University with a B.S. degree in Engineering Technology. He has served as Plant In dustrial Engineer at both the Oxford and Bishopville Plants prior to his present position. 30 years service Mabel M. Foster has completed 30 years unbroken service at the Raeford Plant of Burlington In dustries. She started work at the local plant In the Winding Depart ment as a Winder Tender. Since that time she was promoted to Yarn MUl Vestibule Instructor. After working several years In that area she moved to her present posi tion, Clerk I In the Winding Department. On the anniversary of her 30th year, Foster was presented a diamond pin, certificate and gift by plant management. guilt feelings crepe pan. Brush with oil. Spoon 2 tablespoons batter into pan, rotating quickly to spread batter. Cook about 1 minute or until light ly browned. Turn to brown under side, about 30 seconds. Repeat with remaining batter. Brush pan with oil as needed. Stack crepes with wax paper between layers. Wrap stack in foil and freeze or refrigerate for later use. Defrost frozen crepes at room temperature. Makes about 14 crepes. DESSERT CREPES Omit salt from Basic Crepes recipe. Add J tablespoon sugar. Prepare as above, reducing cook ing time to about 4S seconds on first side and 30 seconds on second side. MEXICAN CREPES 1 cup chopped onion 1 crushed garlic clove 1/4 cup butter 4 cups shredded cooked chicken 1/2 cup (4-Oz.) diced green chiles 1 pkg. (1.69-Oz.) enchilada sauce mix 1 cup (8-Oz.) tomato sauce 2 cups water 12 Basic Crepes 2 tablespoons flour 1 cup liquid nonfat dry milk 1 chicken bouillon cube 1 cup (4 Ozs.) shredded monterey jack cheese Saute onion and garlic in 2 tables poons butter in medium saucepan. Stir in chicken and chiles. Com bine enchilada sauce mix, tomato sauce, and water. Add 2 cups sauce to chicken mixture. Pour remain ing cup of sauce in bottom of 13x9x2-inch baking dish. Place 1/3 cup chicken mixture on each crepe. Roll up; place, seam side down, in baking dish. Melt remaining 2 tablespoons butter in small saucepan; stir in flour. Add liquid nonfat milk and bouillon cube. Cook, stirring constantly, over medium heat until sauce comes to a boil and thickens. Remove from heat; stir in cheese. Pour sauce over top of crepes. Bake in moderate oven (350?) 15 to 20 minutes or until heated through. SWISS HAM AND SPINACH CREPES 2 pkgs. (10 Ozs. each) frozen chop ped spinach 1/4 cup butter 1/4 cup flour 2 cups chopped fully cooked ham 1 cup (4 Ozs.) shredded Swiss cheese 2 tablespoons dijon mustard 1/4 teaspoon salt 2 1/4 cups liquid nonfat dry milk 12 Basic Crepes Cook spinach according to package directions. Squeeze to remove excess moisture. Melt but ter in medium saucepan. Stir in flour. Gradually stir in 2 cups li quid nonfat dry milk. Cook over medium heat, stirring contantly, until mixture just comes to a boil and thickens. Add cheese, mustard, and salt; stir until cheese is melted. Reserve 1. cup sauce. Combine spinach, ham, and re maining cheese sauce. Place about 1/3 cup filling in each crepe. Roll up; place seam side down in but tered 13x9x2-inch baking dish. Cover with foil. Bake in slow over (325 ?F.) 15 to 20 minutes or until heated through. Stir remaining 1/4 cup liquid nonfat milk into reserv ed sauce. Reheat to serving temperature. Serve over warmed crepes. Makes 12 crepes. 7 /X 3 BDR Modal 814 14'xM' 924 aq. ft. Length dOM not include 4 ft. hitch) ?T itan DINING AREA BEDROOM LAJ BATH EN/ BEDROOM ?. iii LIVING ROOM J. KITCHEN & ?I ' "A [ATM "-l" V 2/N ~N / MASTER BEDROOM (set-up not included) APRIL SPECIAL 1984 TITAN, 3 BEDROOM. 2 BATH. 5 YEAR WARRANTY *12,595.00 NO TRICKS NO GIMMICKS JUST LOW PRICES HOUSING CENTER A Division of Mobils Homs Sales Corp. 2700 GHtospie Street FayetttvHlB, North CaroNna 28301 Phone 486-6136 "WHERE HOUSING DREAMS COME TRUEII" /
The News-Journal (Raeford, N.C.)
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April 5, 1984, edition 1
8
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