Newspapers / The News-Journal (Raeford, N.C.) / June 28, 1984, edition 1 / Page 15
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wmouwalebs fbesh lean country FARM Pork Chops Combination 49ft s&asffis CI arMOUR (BttF 1.?) 12 ox. Mrt Hot Dogs ?,.??? ??"f"",kso" o 'AS Bologna gch Steaks A&P ANN PAGE APPLESAUCE OH fB ^TreastOhrs. -|00 KdFr*er Parts *(98 Side Meat lb. 98* wws.13? SSgS?K^? 68? ttSlSSSL -|98 gge cubed Steak ? ? l Green Beans % 3 100 i r^esji Canned Vegetables 2^; ^-o c^cocu".- ?* |*T Kraft Dressing " _ KRAFT 1*2f* Ov B.B.O. Sauce QQ0 <*>?" _ ... i?. *151 Quick Grits 01ET COKE ' Srnl C. ^Detergent RATIOH DOG FOOO Field Thai all R-AVOBS W,' Yogurt 10 ox. p*o 11 ox. p*0 CRI8B ?r TASTY B jeno's P*na Ann Page Dinners Banquet Pot Pies 3^ Cream Pies r 14 ox. ?*?? by FLAV-O-BICH 1 lL?o Oairv Charm cream CocaC 6 /TZ ?' CiOOO <>Nl Y ,r INQtENOOK Table Wine GOOD ONLY IN 1.SUW raeford.n^ requlaboblkjht Coors X Beer - ...? OHP.W* ?a"***0"1!! _? .YbUow Com caufofnu Bed Plums cm* owe* nectarines WLAC*!***1 ? 1W PhHc0 o gg< oscttlating Fan 1 7* . . .Front Burner (Continued from page 2B) In fact, they'll probably act like the toys are new. Here's another toy-stretching trick. Set up a toy exchange with a friend. Trade off a couple of playthings every few weeks. These two simple actions can add variety to your child's play experiences and save dollars on the family's budget. EGGPLANT PARMIGINA 2 eggplants (about 1 lb. each), pared, sliced VA inch thick 1 teaspoon crushed oregano 'A teaspoon salt 2 cups (8 oz.) shredded mozzarella 2 medium onions, sliced 1 28-oz. can whole peeled tomatoes Vi teaspoon crushed basil Yi teaspoon pepper V* cup grated parmesan cheese Broil eggplant slices 5 inches from heat, 5 minutes or until brown on one side. Arr jige slices, brown side down in greased 9x9x1 V* inch baking pan. Top with onions. Combine tomatoes and juice, oregano, basil, and salt and pepper; pour over eggplant. Bake at 350? 30 minutes. Top with moz zarella cheese; sprinkle with parmesan cheese. Bake IS minutes. Serves 4. Fifteen-minute Meatballs in Tomato Sauce 1 lb. lean ground beef (4 4-oz. frozen patties, defrosted) V* teaspoon salt '/? teaspoon pepper 1 teaspoon dry parsley flakes 1 1-lb. can vegetable juice cocktail fluffy steamed rice 1 tablespoon chopped parsley In a bowl blend beef, salt, pep per and parsley well. Form mixture into little balls about the size of walnuts. In a large skillet heat the vegetable juice cocktail to boiling. Add meatballs. Turn heat low and cook 12 to 15 minutes, basting meatballs occasionally with the sauce in the pan. The sauce will thicken until it is about the con sistency of cream gravy. Serve half over fluffy rice for today's dinner. Cool the rest completely and freeze for another meal. Makes 4 serv ings. Brunch Puff 8 whole wheat bread slices, cubed 2 stalks celery, chopped 1 tablespoon butter V* teaspoon onion powder 2 cups milk * dash of ground red pepper 1 cup (4 oz.) shredded sharp Ched dar cheese 1 small onion, chopped 'A teaspoon salt 4 eggs, beaten lA teaspoon dry mustard In a buttered 8-inch square bak ing dish, layer Vi of bread cubes and Vi cup of cheese. Cook celery and onion in butter 5 minutes; place on top of bread and cheese layers. Layer remaining cubes and cheese. Mix together eggs, milk and seasonings; pour over casserole. Refrigerate several hours or overnight. Bake at 350?, 45-50 minutes, or until knife in serted in center comes out clean. Let stand 5 minutes. Cut into 6 ser vings. Serves 6. Corn Flake Shake 1 cup cold milk 1 cup vanilla ice cream 1 'A cups corn flakes 1 cup cold orange juice 3 tablespoons honey Combine all ingredients in blender container. Cover and pro cess at high speed until smooth, s Serve immediately. Makes 3^4 cups. Pink Cloud Frozen Salad 1 pkg. (8 oz.) cream cheese, soften ed 1 pkg. (10 oz.) frozen sliced strawberries, partially thawed 1 cup whipping cream, whipped V* cup honey 2 bananas sliced 2 cups miniature marshmallows In large mixing bowl, beat cream cheese until smooth. Add honey, continue to beat until blended. Add strawberries, bananas and marshmallows. Stir with rubber spatula until coated. Gently fold in whipped cream until well mixed. Pour into a 9 inch square pan. Freeze until firm. Cover with foil for continued storage. To serve, let stand at room temperature for 20 to 30 minutes. Cut into squares. I have enjoyed sharing with you educational information and recipes many of which were from local persons. As I retire July 1st, I will cease to write "On The Front Burner" but I will not lose my love for foods and recipes. I would like to leave with you these ideas for a long and healthy life. ^clmiak Thursday, Jaly 5, HM, IfcM a.?. ? Area Meeting, Allendale Antioch, Raedeen, Raeford Morn ing, Rockftsh and Wayside Pal? sion Homemaker Clubs.
The News-Journal (Raeford, N.C.)
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June 28, 1984, edition 1
15
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