Newspapers / The News-Journal (Raeford, N.C.) / June 21, 1984, edition 1 / Page 15
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COUPON ^ mu $1.00 OFF WITH THIS COUPON AND PURCHASE Ot AN t Stoneware CompleterJ^ieccj CHECK WITH YOUR I 01 '.*?*? I* raquircd le b* readily available lot ".u7M?n*hTJd P"C# "Ch AtP S'?" " ) PRICES EFFECTIVE THRU 8 AT., JUNE 23 AT A&P IN RAEFORD. N.C. ITEMS OFFERED FOR 8ALE NOT AVAILABLE TO OTHER RETAIL DEALERS OR WHOLESALERS. OOMO ON VACATION? AAP HAS MORE STORES convenkntlv LOCATED TO ANY AREA OF THE GRAND STRAND! mil iiHiiiiii M [AJPWRAEFORD^ORDETAItSONDOUBL^ 3 Beautiful Patterns Hand PaintedBaroqu? ??STONEWAREJH [This Week's M I ?Feature^J SEE COUPON ABOVE ON COMPLETER PIECE Cup WITH EVERY 3.00 PURCHASE t A WESTERN GRAIN FED BEEF Chuck Roast BaafSpadal WESTERN GRAIN FED BEEF aach U.S. D A. INSPECTED FRESH Boneless 158 I Q Cubed Steak I Fryer Leg Qtrs. Family Pack MARKET STYLE Sliced Bacon lb. FRESH LEAN COUNTRY MRU ten lb. 1ft-24lb. ?vg. Beef Shoulder ASP QUALITY FRESH (3 LBS. OR MORE) Ground Chuck A&P ANN PAGE ? BEEF I17 V? Pork Loin WESTERN ORAM FED BC JiO BONELESS* f 1 Shoulder Roast 4CQ ARMOUR (BEEF 1.20) I Meat Hot Bogs HOU8E OF RAEFORD BONELESS 12 ox. P*0 Jf>n BONELESS 1 Tbrkey Ham JQA OSCAR MAYER 1 Sliced Bacon ^-fQ OCEAN (CELLO WRAP) I Porch Fillet 1 lb. pfcfl 149 ?J 99 149 A&P ANN PAGE Canned Vegetables 2 7QC 16 oz. m \ j;aj1S ? Green Beans KRAFT 1000 ISLAND 'CREAMY CUCUMBER Salad Brassing ALL VARIETIES Luck's Beans KRAFT B.B.Q. Sauce PftO Sandwich Bread or Applesauce v//j v 3100 . 51/2 oz. I cans ? r HOMOGENIZED ? LIGHT ? BUTTERMILK FJav-0-Rich Milk fei nn* i ?rLK 99 Sox. Ml. DIET COKE ? SPRITE ? TAB ? MELLO YELLO Coca Cola F9 I,t ,[ i (IM > IN H.\l 'OKI) \ I . 79* Laundry Betergent PAO 2'^i 88e Paper Towels SHEDOS SPREAD 'is*- 89c Margarine Quarters AAP FROZEN 100% PURE FLOROA 2^88* Grange Juice sVLFA 42 oz. P*o Vfcgal ctn. 21 N>. pkga. r ^ - -Save RtCHNCREAMY Flav-0-Rich Cream BANQUET ? ALL VARIETIES Pot Pies 3JS ALL VARIETIES ? , Ann Page Binners p*a *9^ 019 89c ALL VARIETIES Banquet Cream Pie 1J^" oSr A&P QUALITY Liquid Bleach ENQLENOOK able Wine 1.S liter GOOD ONLY IN RAEFORD. N.C BEER Miller Lite! 498 ctn. of 12 12 oz. cans ? Q NORTH CAROLINA ^ ^ ? Blueberries GOOD ONLY IN RAEFORD, N.C. JM WW ? WIS IS 11 Hun p||M| l29 Philco VL ? 59" BUY TWO QET ONE FREE #M|0 SS 1 Crest Toothpaste 3 a* 2 ii 'wp ? Mfw laiiRBip ww ^0 mmsmm mmm sp 1M&sSnai Mouthwash nr 2?? Sun. S A.M. * ? P.M. llMiiyiiOHftil* * 10 P.M. EDENBOROUQH CENTER . . .Front Burner (Continued from page 4B) at a time, until dough begins to form a ball. Stop processing im mediately. Chill dough in refrigerator 15 minutes. Roll to 1/8 inch thickness between waxed paper. Fold into quarters; ease into plate and unfold, pressing firmly against bottom and sides. Trim and crimp edges. filling 4 medium tart apples, peeled, cor ed, and quartered 1 egg 3 tablespoons all-purpose flour Walnut Crumb Topping 1 tablespoon lemon juice 1 cup whipping cream 3/4 cup sugar 1/4 teaspoon salt Position slicing disc in work bowl. Place apples horizontally in feed tube and slice. Sprinkle with lemon juice and arrange in pie shell. Ex change slicing disc for multi purpose blade. Add cream, egg, sugar, flour and salt to bowl. Pro cess 10 seconds to mix. Pour mix ture over apples and sprinkle with Walnut Crumb Topping. Bake at 450*F for 10 minutes; reduce heat to 350*F and bake 35 minutes longer. Yield: One 9-inch pie. WALNUT CRUMB TOPPING 3/4 cup whole walnuts 1/2 cup all-purpose flour 1 teaspoon cinnamon 1/2 cup brown sugar 1/4 cup butter or margarine, melted Position multi-purpose blade in work bowl. Add walnuts and pulse 2 to 3 times to coarsely chop. Add brown sugar, flour, butter, and cinnamon. Pulse 5 to 6 times to combine. SHERRIED CHICKEN BREASTS 5-6 sprigs parsley 3 tablespoons vegetable oil 4 chicken breasts, split and skinned 1 1/2 cups chicken broth 1/2 cup dry sherry hot cooked rice 1 medium onion quartered 3 tablespoons butter or margarine 4 tablespoons all-purpose flour 3/4 cup tomato sauce salt and pepper Position multi-purpose blade in work bowl. Add parsley and pulse 5 to 6 times to finely chop. Remove from bowl and set aside. Add onion and pulse 5 to 6 times to finely chop. Heat oil and butter in a 6 quart pot over medium high heat. Add chicken breasts and cook until browned on all sides. Remove from pan and set aside. Add onion to pan and saute 2 minutes. Blend in flour and cook 2 minutes, stirring constantly. Add parsley, chicken broth, tomato sauce, sherry, salt and pepper; stir well. Return chicken breasts to pan, reduce heat and simmer 40 to 45 minutes or until chicken is tender and sauce thickens. Serve immediately over hot cooked rice. Yield: 6 to 8 servings. PARTY CHEESE BALL 1 cup (8oz.) chopped turkey or ham 2 pkgs. (8oz.) cream cheese 2 cups (18oz.) grated sharp cheese 1 tablespoon onion 1 tablespoon green pepper 1 teaspoon Worcestershire sauce 1 teaspoon liquid smoke 1 teaspoon lemon juice cayenne pepper pecans Combine turkey or ham, cream cheese and cheddar cheese, mix well until blended. Add pepper, onion, Worcestershire sauce, liquid smoke, lemon juice and cayenne pepper, mix well. Chill. Shape into ball, roll in nuts. Makes 1 ball. Schedule Monday, June 25, 1984, 7:30 p.m. Mildouson Extension Homemakers Club. Tuesday, June 26, 1984, 9:30 p.m. - Rockfish Extension Homemakers Club. Thursday, June 28, 1984, 5:00 p.m. - North Raeford Extension Homemakers Club. DID YOU KNOW ? *5.00 A Month WM Bay *20,000. OF NATIONWIDE UR INSURANCE If Ag? 21 Or Younger (Onty A Uttto Mon NOvr21)
The News-Journal (Raeford, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
June 21, 1984, edition 1
15
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