DOUBLE COUPONS
^^_SEE YOUR LOCAL AAP FOR COMPLETE DETAILS
PLUMP FRESH ROASTING CHICKENS
County PrideCQQ Smoked
Roasters <? ?!?) Ham "t ? " ~ Grapefruit
BLUE BONNET
Steal Gro^j
Savings
REGULAR BEAN
Margarine Qtrs. ( Eight O'clock coffee
Li
2
} 1 ib.
WITH COUPON BELOW _ pkgs.
100
1 lb.
bag
WITH COUPON BELOW
180
A&P CHILLED 100% PURE
Orange Juice
64 oz.
ctn.
WITH COUPON BELOW
PLAIN ? SELF RISING
Red Band Flour
0
5 lb.
bag
WITH COUPON BELOW
68
HOMOGENIZED ? BUTTERMILK ? LIGHT
Flav-0-Rich Milk
^ aM _ _ _ nnc
',1k ? i 1 ?? gal.
/ ctn.
1
DIET COKE ? SPRITE ? TAB
Coca Cola
109
2 Liter H
I GOOD ONLY IN RAE FORD JVC J
Finishes basic
E-2 Emmanuel Baldwin has suc
cessfully completed Basic Train
ing of the U.S Navy. He is
presently attending a school as
Hospital Corpsman in Great
Lakes , Illinois. Emmanuel
graduated from Hoke County
High School in June 1984. He is
the son of Mr. and Mrs Hosea
Baldwin of Lumber Bridge.
. . . Front Burner
(Continued from page 4B)
duty aluminum foil; label and
date. Use within 1 month.
TURKEY CHEESE BALL
1 lb. cheddar cheese (sharp)
1 (4 oz.) pkg. whipped cream
cheese with blue cheese or 1 jar
blue cheese spread
1 (8 oz.) pkg. cream cheese
2 cups chopped or ground turkey
(cooked)
1 tablespoon worchestershire sauce
Garlic salt and monosodium
glutamate to taste
Let all cheeses get to room
temperature. Grate cheddar
cheese. Cream all cheeses (ched
dar, cream, and blue cheese
spread) together well. Add wor
chestershire sauce, garlic salt and
monosodium glutamate. Add the
turkey and cream all ingredients.
Divide the mixture into two equal
portions. Form into balls. Roll
balls in parsley flakes, paprika, or
finely chopped pecans. Refrigerate
until ready to use. Yields: 2 balls
the size-ef-gMMMfeuiU-.^,^...
. TURKEY A LA KING
1 quart turkey stock
2 tablespoons chopped onion
'/2 cup turkey fat, butter or
margarine
Va cup flour
V* teaspoon white pepper
5 cups turkey, cut in Vi inch cubes
Vi lb. mushrooms, fresh or canned
V* cup butter
4 or 5 egg yolks
Zi teaspoon salt
I cup rich milk
Vi cup chopped pimento
'A cup chopped green pepper
Heat turkey stock with onion. Melt
turkey fat; add flour and when
well mixed, add to boiling stock,
stirring rapidly. Add milk which
has been heated. Add green pep
pers, pimento and cubed turkey to
sauce. Clean, slice and saute
mushrooms in butter; add to
stock. Beat egg yolks, add some of
mixture to them, then combine the
two; cook for about 3 minutes.
Add salt and other seasoning
necessary. Serve on biscuits, toast,
or over crisp noodles. Garnish with
parsley. Makes approximately 24
servings.
WAGON WHEEL RESTAURANT
Harris Ave.
DINE WITH US
THANKSGIVING DAY
Turkey With AU The Trimmings
Open till 3:00 p.m.
For Carryout Call 87S-fi752
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