Lucky winners
State Rep. Danny DeVane pulls the winning ticket during a drawing
Friday in the annual Hoke Humane Society ruffle. Bernice Stray won
$100 cash, Linda Hodgin garnered a turkey, Betty Dew a hand knitted
baby set, Billy Johnson two dinners at Chason ' s Barbecue and Jesse
Jones two dinners at Lakeside Seafood, Other winners were:
Marguerite Thomas, Carol Ann Dees, Roslta Scott, Ken Dees and
Joyce Jameson.
Family violence
is common problem
Family violence is a serious pro
blem. It can happen in families of
any economic or social class.
Estimates indicate ttfkt one in
every four families have experienc
e<Ljyiolence as a regular occur
rence. Put simply, family violence
is the maltreatment of one family
member by another.
Family violence includes:
?Physical mistreatment,
?Sexual abuse,
?Verbal abuse,
?Psychological/emotional
abuse, and
?Neglect.
Most people who resort to
violence usually "act out" feelings
of anger rather than resolving con
flicts in non-violent ways.
Other factors that may con
tribute to family violence include:
?Stress - pressures of daily life,
job worries, unpaid bills, etc.
?Attitudes - violence is seen as a
natural outlet for tensions, a
solution to problems, and a
private matter; and
?Family background - some
people learn to be violent
toward family members as they
grow up.
Family violence usually con
tinues because both victims and
abusers feel powerless and helpless
to change the situation.
For .additional information on
family violence, contact Art Llorca
at your local unit of Sandhills
Center for Mental Health, Mental
Retardation, and Substance Abuse
Services at 875-8156.
It's canning and freezing time again
By EUea S. Willis
Hook Exteasioa Agent
It is time to begin thinking about
canning and freezing.
First thing to do in preparing to
can is to have the gauge on your
pressure canner checked.
Raeford Hardware has the
equipment to do this checking.
Next be sure you know about the
new recommendations for canning
tomatoes, apples, pumpkin and
winter squash.
Pumpkin or Winter Squash,
Cubed: Hot Pack Only. Wash
pumpkin or winter squash, remove
seeds, and pare. Cut into one inch
cubes. Steam until tender (about
25 minutes). Pack hot in jars to
1/2 inch of top. Process in
pressure canner with 10 pounds of
pressure. Glass pint jars process 55
minutes and glass quart jars 90
minutes.
Apples: Hot Pack Only. To
make apple sauce, sweetened or
unsweetened; pack hot to 1/4 inch
of top. Process in boiling water
bath or pressure canner with Ave
pounds of pressure. Boiling water
bath - glass pint jars process for 20
minutes ? glass quart jars process
for 20 minutes.
Tomatoes: Hot Pack. Quarter
peeled tomatoes. Bring to boil and
pack to 1/2 inch of top. Add salt
as for raw packed tomatoes. Add
two teaspoons lemon juice per
quart or 1/2 teaspoon citric acid
crystals or vinegar. In the boiling
water bath process pint jars for 35
minutes and quart jars for 45
minutes.
Tomato Juice: Hot Pack Only.
Use ripe, juicy tomatoes. Wash,
remove stem ends, cut into pieces.
Simmer until softened and put
through strainer. Add one teas
poon salt to each quart juice.
Reheat to just boiling. Fill jars
with juice to 1 /4 inch of top. In the
boiling water bath process pint jars
for 35 minutes and quart jars for
35 minutes.
We do have bulletins on canning
and freezing in our office that we
recommend you request by coming
by the Extension Office or calling
875-2162.
Canning vegetables
The food that comes out of the
canning jar can be no better than
the quality of the raw food that
you put into that jar. So when you
get ready to do" home canning -
use vegetables that are young,
tender and fresh-gathered.
The old rule ~ two hours from
garden to container - is still a good
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one. Any delay in canning gives the
bacteria in the food a chance to
multiply.
So even if it's convenient, don't
prepare the food, or even a part of
it, the evening before. Several
hours in storage, even cool
storage, gives the sugar in
vegetables a chance to turn to
starch. That means some loss of
flavor.
Here are some other suggestions
that should help you can
vegetables with garden-fresh
goodness:
Handle vegetables in small bat
ches. Prepare only enough for one
pressure canncr load at a time.
Wash, rinse and drain vegetables
thoroughly. Any soil left clinging
to the vegetables may carry
bacteria that will not be destroyed
in the canning process.
Pack vegetables into jars loosely
enough for water to circulate be
tween pieces, but tightly enough to
prevent waste of jar space.
After you've got the vegetables
packed into the jar, cover them
with fresh boiling water or with the
cooking liquid in which they were
heated for packing. Then process
following recommendations in
your favorite canning book.
Home freezer can be boon or waste
Is a home freezer a luxury or a
wise investment? It depends on
how it is used. If you plan ahead, a
freezer can help you put together a
variety of meals, avoid last-minute
dashes to the store, allow you to
take advantage of sales, help you
with holiday baking, and, of
course, allow you to eat produce
from your garden year round.
On the other hand, the freezer in
some people's homes does little
more than gobble electricity. To
get the most from a freezer, follow
these tips:
--Use it. If it is there, don't let it
sit half-empty. A freezer operates
more efficiently if it is full.
-Freeze only top-quality foods.
The end product can be no better
than the food which was originally
put into the freezer.
-Wrap foods well. Use only a
moisture-vapor proof wrapper
designed for use in the freezer or
airtight glass, metal or sturdy
plastic freezer containers. Other
wise the food loses quality quickly.
-Keep the temperature set for
zero. Although food may be
frozen at higher temperatures, it
will lose quality.
-Keep careful records. Know
what is in the freezer, and label all
packages. Use the oldest foods
first. Keep a list outside the
freezer, so you don't have to stand
there with the door open trying to
figure out what to take out.
-If the unit isn't frost-free,
make sure it is defrosted once or
twice a year.
-Know what freezes well and
what does not. For example, let
tuce, tomatoes, radishes and
onions will not be fresh and crisp
when thawed, but they can be used
in casseroles. Fresh cuts of beef,
chicken and pork freezes well, but
bologna, processed luncheon
meats and canned hams are not
good candidates.
Butter, breads and unfrosted
cake layers can be kept for months
without losing quality as long as
they are wrapped in airtight con
tainers or prevent dehydration.
Unbaked pies will keep for two
to four months, while baked pies
can be stored for six to eight
months. Unbaked pies shells can
be made in quant jty and frozen in
foil or glass pie plates for later
baking. You may want to leave the
fluting of the pie shell for later.
Food kept longer will not
necessarily spoil, but they may lose
quality.
Don't overload freezer
If you are packing more food in
to your freezer than it can freeze in
a day, you may not be satisfied
with the results. *
Overloading slows down the rate
of freezing, and that could meaM
loss of quality or even spoilage or *
frozen foods.
BLUEBERRY MUFFINS
1 cup fresh blueberries ?
1/3 cup sugar
1/2 cup teaspoon salt
1/3 cup si^ad oil or melted
shortening
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 cup milk 1
1 egg, slightly beaten
Preheat oven to 400*F. Grease bot
toms of 14 muffin-pan cups (2 1/2
inch), or 11 (3 inch) muffin-pan
cups; or line each with paper liner.
Sift flour with sugar, baking
powder, and salt into large bowl.
Add 1 cup fresh blueberries (wash
ed and well drained) to dry ingre
dients. Measure milk in 2 cup.
measure. Add oil and eggs; beat'l
with fork io mix well. Make a well
in center of flour mixture. Pour in
milk mixture all at once; stir quick
ly, with fork, just until dry ingre
dients are moistened. Do not beat,
batter will be lumpy. Using
1/4-cup measuring cup (not quite
full) quick dip batter into muffin
cups, filling each slightly more
than half full. (Dip only once foil
each muffin cup.) Bake 20 to 23
minutes or until golden and cake
tester inserted in center comes out
clean. Loosen edge of each muffin
with spatula; turn out. Serve hot.
APPLE CREAM PIE
Crust
1 1/8 cup all purpose flour
1/4 cup shortening, chilled, divid
ed into 4 pieces
1 1/2-2 tablespoons cold water |
1/2 teaspoon salt
1 1/2 tablespoons butter or
margarine, chilled
Position multi-purpose blade in
work bowl. Add flour and salt to
bowl. Pulse 2 to 3 times to blend.
Add shortening and butter to
bowl. Pulse 8 to 10 times to make a
course meal. With machine run
ning, add cold water, 1 tablespoon
(Continued on page SB) f
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FEATURING LOW-LOW EVERYDAY PRICES
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