Girl Scouts study
crime prevention
Girl Scout 521 started its Crime
Prevention Program by inviting
Sgt. Allen Phillips, 317SPS Crime
Prevention Unit, Pope Air Force
base as their first speaker.
The scouts were told to en
courage their parents to always
keep the doors locked when no one
is home, when there is only one
person home or if the occupants
are napping.
The best type of lock to use is
the deadbolt lock.
Allperonal items as TVs,
stereos, radios and bicycles should
be protected by using Operation
Identification. This can be coor
dinated with the local police and
sheriff departments.
The girls were given hints about
what to do before the burglar
comes. Don't let mail and papers
pile up when the family is away.
Let the police know ifthe family
is going to be away from home for
an extended period of time.
Make sure all windows and
doors are locked, if possible, have
lights come on at varying times.
According to Mrs. Morris, troop
leader, the purpose of the Girl
Scout Crime Prevention Program
is to enroll all N.C.O.S. as active
partners in our state's work to con
trol crime and to increase public
safety.
To help Girl Scouts to learn and
to put into action positive steps to
reduce opportunity for crime.
To serve families, friends and
community in this special way of
being responsible citizens.
The troop has plans to include
the police, sheriff, highway patrol
and a drug abuse representative in
their program.
The program will conclude with'
the girls performing a community
service project on crime preven
tion.
Cadette Troop 521 meets every
Tuesday afternoon at 3:30 p.m. at
Upchurch Junior High School.
What a costume
Barbara Witt designed and made this applique ' wall quilt of Upchurch
Jr. High School and won a blue ribbon for it at this year's state fair.
Witt is a teacher at Upchurch. Witt has exhibited her work in two
shows in Southern Pines and has been published as a textile artist in
numerous magazines including " Family Circle's Fashions and
Crafts" and " McCall's Needlework and Crafts. "
GREETINGS
Participating Stores Only, Quantity Rights Reserved. CFM 19M.
In Ractofd:
Hwy. 21 1-51 3 Prospect Avenue
Prices Effective
October 29 -November 18, 19S4
Check us
Out For
All Your
Thanksgiving
itemsl
Hot Dogs
All the Way
Barbecue
Sandwich
Sausage
Dogs
99*
Oven-Gold
Bread
2/1*?
LOAF
THOMPSON'S
Large Eggs
Star's
Bacon
12 OZ PACKAGE
Star's Old Oak
Barbeque
Soft Serve
Ice Cream
Cone
16 OZ TUB
Ruffles Brand
Potato Chips
2 LITER NON-RETURNABLE
Glad
Trash Bass
129
1 10 COUNT,
20 GALLON CAPACITY
Charmin
Bathroom
Tissue
1 4 ROLL PACKAGE,
Assorted Colors
Budweiser
Nabisco Ritz
Crackers
Nilla
Wafers
12 OZ. PACKAGE
Coble
Ice Cream
HALF
J, All Flavors
r y
8 0Z BAG
MfBSS
-RETURNABLES
7 1
r * j
M
Farm Bureau meeting
draws 243 members
Hoke County Farm Bureau's
annual membership meeting with
243 members and guests present
was held on October 22 in the
W.T. Gibson Cafeteria at the
Hoke County High School.
Bill Braswell, Field Represen
tative of N.C. Farm Bureau
Federation, Billy Nichols, District
Insurance Sales Manager, Willie
Featherstone, County Extension
Agent, and Richard Melton, Assis
tant County extension agent were
recognized guests.
Officers elected for the year
1985 were: W.W. Cameron, Jr.,
president; James N. Maxwell, Jr.,
vice-president; L.E. McLaughlin,
Jr., secretary and treasurer.
Directors elected were: T.J.
Harris, Neill McFadyen, Ken
McNeill, Charlie Pendergrass,
Robert A. Wright, Paul Barnes,
Julian Love, and Billy Dalton.
Resolutions concerning farming,
law and order, and natural
resources were adopted by the
County Farm Bureau to be sent to
the N.C. Farm Bureau office in
Raid*]; fu. their consideration.
Chairmen of the committees were:
Tobacco, T.J. Harris; Cotton,
James N. Maxwell, Jr.,; Field
Crops, Ken McNeill; Natural
Resources, James R. Strother;
Law and Order, George Shook;
Livestock, L.E. McLaughlin, Jr.;
General Topics, W.W. Cameron,
Jr.; Forestry, Neill McFadyen.
It was announced the 49th an
nual meeting of the N.C. Farm
Bureau Federation will be in
Winston Salem December 2nd
through the 5th. Delegates elected
to attend the meeting were: W.W.
Cameron, Jr., Charlie Pender -
grass, Neill McFadyen, L.E.
McLaughlin, Jr., and Robert A.
Wright. It was also announced the
National meeting of the American
Farm Bureau will be in Honolulu,
Hawaii on January 7th through
11th, 198S.
Members and guests enjoyed a
delicious meal served by Parker's
Barbecue. After the meeting ad
journed, a drawing was held for
door prizes.
. . .Front Burner
(Continued from page 4B)
cooking, use hot sudsy water to
wash your hands, utensils, sink
and/or container that has come in
contact with the raw turkey.
GRANDMOTHER'S STUFFING
1 quart day-old bread crumbs
1 quart crumbled cornbread
1 quart chopped onion
1 cup chopped onion
1 cup chopped celery
Vi cup melted butter
V* cup finely chopped parsley
1 Vi teaspoon sage
1 teaspoon salt
V* cup teaspoon pepper
1 cup broth
2 eggs, slightly beaten
Combine all ingredients except
broth, butter- and eggs. Toss ingre
dients well. Add broth, butter and
eggs.^Mix well. Use to stuff neck
ease in preparing and serving, cook
separately in well-greased baking
dish or casserole during the last 45
minutes of roasting time. Oven will
be slow (325?).
HOT TURKEY POT PIE
4 cups cooked, cubed turkey
1 Zi cups chopped onion
4-5 green chillies, halved and seed
ed
2 cups grated cheddar cheese
Salt
2 pkgs. (10 oz.) frozen patty shells,
thawed or (your own favorite pie
crust, rolled thick)
'/: cup butter
4 sweet red peppers, finely chop
ped jj
'A cup plus 2 tablespoons flour '
5 cups turkey broth (chicken
bouillon may be substituted)
Freshly ground black pepper
1 egg, beaten
Melt butter in a saucepan. Add
the chopped onion, peppers and
chillies. Cook over low heat, stirr
ing frequently for about 10
minutes; if desired, the chillies can
be removed at this stage. Stir flour
into vegetables and cook for 1
minute. Remove from heat and stir
in the broth (chicken bouillon may
be substituted). Cook, stirring
costantly, until the mixture comes
to a boil. When it has thickened,
remove from heat and stir in the
cheese. Adjust the seasoning.
Spoon -over cubed turkey in
2-quart casserole. Place thawed
on ^
lightly floured board and pinch
edges together to make sheet of
dough. Roll out into a shape to fit
the top of the casserole. If using
your own favorite pastry crust, roll
out thick to fit casserole. Seal the
edges and brush the top with
beaten eggs. Place on cookie sheet
and cook in a very hot oven (450 ?)
for 30 minutes. Reduce
temperature to 325 ?F. and cook
for 30 minutes longer.
See next week's article for infor
mation on: To Prepare and Cook a
Turkey, Roasting Timetable,
Good Gravy and Turkey Gravy.
CUSTOMER SERVICE
Dundarrach, N.C.
COMPLETE INSECT CONTROL
FROM THE HOME TO THE FARM
?Federal Crop Insurance
Route 1, Box 251-A Shannon, N.C.
Phone 875-8912
Richard McMillan 875-2493 Wights 875-5614
DID YOU KNOW?
*5.00 A Month Will Buy
*20,000.
OF NA TIONWIDE LIFE INSURANCE
If Age 21 Or Younger fOn/y A uttta Morm HOv*2ii
Vardell Hedgpeth, Agent
875-4187
Harvest Day Bazaar
HI llcrest Baptist
Church
FELLOWSHIP HALL
Saturday, November 10
9:00 a.m.-7:00 p.m.
chicken salad &
Sparerlb Plates $3
(Serving Begins At 11 :00a.m.)
?Bazaar Items ?cakes
?Crafts 'Flea Market Items
Bazaar Begins at 9 a.m.