Newspapers / The News-Journal (Raeford, N.C.) / Aug. 2, 1984, edition 1 / Page 7
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A*P COUPON A*P COUPON \ SAVE "on k# . ? f AHf 'Tide / Detergent AAP COUPON i AAP COUPON AP f f ?Ch ot that* advattisad items it raquuad lo b? readily available lo? IVBTOlf *?'? ?' o* b?lo? the advertised puce m each A?P Slcna eicept at 1 tpecilically noted in ihit ad J DOUBLE COUI UUo? CHECK WITH YOUR LOCAL fl&P IN RAEFORD. N C. FOR DETAILS ON DOUBLE COUPONS |3 Beautiful Patterns Hand Painted Baroque I inillMMll M PRICES EFFECTIVE THRU SAT.. AUG. 4 AT AftP IN RAEFORD. N.C. ITEMS OFFERED FOR SALE NOT AVAILABLE TO OTHER RETAIL DEALERS OR WHOLESALERS J^CATTOTO any area OFTHgQRAMDCnUHDI ONLY 2 WEEKS LEFT TO COMPLETE YOUR SET ?MMBtPUKTE CUP.MUCCfl MUSPUTE WITH EVERY 3.00 PURCHASE each WESTERN GRAIN FED BEEF TOP Sirloin Steak B??f Special Boneless >8h WESTERN GRAIN FED BEEF Sirloin Tip amb b 198 Whole Boneless 9-12 lb. avg. 148 ncaitim UHAIN FED BEEF NEW YORK Boneless Strip Steak ASP QUALITY FRESHLY Ground Chuck " WESTERN GRAIN FED BEEF FAMM.Y PACK Cubed Steak ?WESTERN GRAIN FED BEEF BONELESS lb. AAA US.D.A INSPECTED FRESH 4I9Q BONELESS 3 Young Tlirkey Breast ^ ?1 Slrioln Tip Boast JCO COUNTRY PRIDE rjlolom tf^YER 1? Pick Of The Chick s???- 98c Meat wieners WESTERN GRAIN FED BEEF jqq BONELESS-FAMILY PACK 4QO I Beef Stew * 1 lb. tlb. pkg. MARKET STYLE Sliced Rar.nn 028 178 138 JANE PARKER HAMBURGER OR FRITO-LAV ANN PAGE Hot Dog Buns ] Fritos Chips | Margarine Quarters 6?88CP3 119 pkgs.^^^^ J pkq. I margarine 1 lb. pkgs. 99 Sun. 9 A.M. - 6 P.M. Mon.-Sat. 8 A.M. - 10 P.M DEL MONTE FRENCH OR Q||A ELASTIC LEO LARGE (24 I Cut Green Beans 2 'is ?r A&P Diapers del imm rnriu o-rvi e no u mm e ?du?. ? ' ELASTIC LEO LARGE (24 CT.) ? MEDIUM (38 CT.) KRAFT DEL MONTE CREAM STYLE OR WHOLE KERNEL ^f|Q Golden Corn 2 1 38- OFF LABEL ajq CriscoOil 2 PETER PAN CREAMY -CRUNCHY AJA lloiltf Pol CaaiI Peanut Butter V 2* "a"* Cat Food DIET PEPSI ? MTN. DEW Your Chotc# WALDORF PRINTS ? ASSORTED Bath Tissue ALL VARIETIES SUPREME Pepsi Cola HI in Deposit ,i tOl) ( iM * IN M A I I (IHD N ( Gallo Wines *0*9 1JHr. ML GOOD ONLY IN RAEFORD, N.C. REGULAR ^ . ctn. of Busch 0 $ a 29 Door 12 oz.^^ DCC I cwi ^ OOnOOMLVINRAlKMD. M ft 499 4 roil ^ Ff?h With Quality Wpe 400 Bananas I? I American Singles FLAV-O-RICH Cottage Cheese ALL VARIETIES Banquet Dinners ALL VARIETIES Ml P's Pizza FLAV-O-RICH 18 02. pkfl. 12oi. ctn. 11 oz. pkg. 9.5 oz. Pkfl. MWWM STEREO ? WTTH CASSETTE PORTABLE AC/BATTERY^^^^H Panasonic Stereo Radio 5*3 Drathpaste 8.4 OS. ?UY ONE-GET ONE FREE (TWIN PACK) Ban Boil-On '2? BUY ONE-GET ONE FREE I29 I99 DOct JOB Completes 20 Prince A. Black has completed 20 years unbroken service at the Raeford Plant of Burl ington Industries. Since his employment with the company he has worked in various posi tions in the Spinning Depart ment. He presently works as a Shift Supervisor in the Spinn ing Department. He was presented a pearl pin, cer tificate and gift by Plant Management to commemorate the achievement. . . . Front Burner (Continued from page 6) gravy and sour cream. Blend 2 tablespoons into chicken mixture. In skillet, cook one tortilla at a time in hot oil for an instant until pliable. Spoon 1/3 cup chicken mixture on each tortilla. Roll up; place seam-side down in 1 1/2 quart shallow baking dish (10x6x2"). Pour remaining gravy mixture over tortillas. Bake at 350 ?F for 30 minutes or until hot. Sprinkle with cheese; bake 5 minutes more or until cheese melts. Garnish with tomato. Makes 6 ser vings. ? BARBECUED SPARER1BS 6 lbs. spareribs, cut in serving-size pieces 1/2 cup chopped onion 2 tablespoons butter or margarine 2 cans (10 3/4 oz.) condensed tomato soup 1/2 cup brown sugar 1/3 cup Worcestershire sauce 1/4 cup hot sauce 1 tablespoon prepared mustard 1 tablespoon vinegar 1/4 teaspoon ground cloves In large pan, cover spareribs with water. Simmer 1 hour; drain. Arrange in single layer in two 2 1/2 quart shallow baking dishes (13x9x2"). Meanwhile, in saucepan, cook onion in butter un til tender. Stir in remaining ingre dients. Simmer 5 minutes; stir often. Spoon over spareribs. Bake at 450 ?F for 30 minutes or until done. Makes 6 servings. BAVARIAN PORK AND CABBAGE 4 thick pork chops (about 2 1/2 lbs.) 1 can (10 3/4 oz.) condensed cream of mushroom soup 1/4 cup milk 1/2 cup chopped onion 1/2 teaspoon caraway seed 1/8 teaspoon salt generous dash pepper 1 small head cabbage (about 1 lb.) cut in 4 wedges 2 cups sliced carrots 1 cup sliced celery In skillet, brown chops (use shortening if necessary); pour off fat. Stir in soup, milk, onion, and seasonings. Cover; Cook over low heat 25 minutes. Add vegetables; cook 20 minutes more or until done. Stir occasionally. Uncover; cook to desired consistency. Makes 4 servings. McNeill completes residency program Capt. Calvin McNeill, son of Bertha McNeill of Rural Route 3, Raeford, has graduated from a residency program in radiology at Walter Reed Army Medical Center, Washington. Training included several hun dred hours of classroom educa tion, direct patient care, research papers and a variety of projects. Cook promoted Anthony L. . Cook, son of Dorothy W. Cook of E. Prospect Avenue, Raeford has been pro moted in the U.S. Army to the rank of specialist four. Cook is a portable air defense system crew member at Fort Bragg, N.C., with the 82nd Air borne Division.
The News-Journal (Raeford, N.C.)
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Aug. 2, 1984, edition 1
7
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