Weekend at camp
Boy Scout Troop 404 enjoyed a camping trip
recently at Lake Alice. The scouts hiked 10 miles to
reach the camp from the scout hut. White camping,
Scouts worked on several skill awards. Here on
Saturday night scouts enjoy skits and sing songs
around the camp fire.
Researchers are improving leftover turkev
In a recent test for warmed-over
flavor conducted at North
Carolina State University, the
turkey failed with flying colors.
"The turkey is prone to develop
warmed-over flavors following
cooking and refrigeration more
than any other meat," said Dr.
Brian W. Sheldon, an NCSU food
scientist.
But Sheldon hopes to relieve
turkey - and precooked turkey
products -of this distinction.
Recent research in the NCSU
Department of Food Science, he
said, shows that vitamin E in the
turkeys' diets may help preserve
fresh flavor.
"Off flavors in meat can
develop front the rapid oxidatioif -
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of poly-unsaturated fats," he said.
"We've learned that by feeding
turkeys vitamin E, we can slow the
oxidation of these unsaturated fats
and, in turn, retard the develop
ment of warmed-over flavors."
His research takes on added im
portance to North Carolina, the
nation's leading turkey-producing
state, since precooked turkey pro
ducts are becoming more popular.
"The increase in demand for
precooked turkey products by the
food service industry and by
frozen food processors is causing a
greater percentage of the meat to
go into partially cooked or
precooked turkey products,"
Sheldon said.
* "'The NCSU food scientist hopes
that viable solutions to the off
flavor problems in products such
as turkey rolls, patties and nuggets
will increase the saleability of the
state's poultry and provide oppor
tunities for introducing new meat
products.
"Products will have a longer
shelf life, which means expanded
markets," he said.
Now that fat, or lipid, oxidation
is known to be a factor, increasing
vitamin E levels is one solution
that has the advantage of using a
naturally-occurring substance.
"We're not feeding the birds
something alien. All we're doing is
elevating the levels of vitamin E in
the tissues to protect the fat and
retard oxidation," Sheldo said.
LUNCH
LUNCH BUFFET *095
Man. thru Fri. 11 AM until 2 PM W
CHICKEN DINNER $1 39
tndudM Slaw, Friaa and Hushpuppies I
SOUP AND SALAD $-| 98
SHRIMP SNACK PACK $009
indudaa SJaw.Friea and Huapuppiaa ??
THE SHRIMPER
next to McDonald's on Yadkin Road
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867-01 51
Atlanta Braves Baseball Trip
Atlanta Braves vs Los Angeles Dodgers
June 7-8-9
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Health is highest importance
' 1
Good health is our most
pwdow possession. How the body
pesfoiun depends, to i peat ex
tent, upon the type and frequency
of the care it receives. Good health
habits established at an early age
are one assurance that the body
recehes the necessary care it
deMrves.
The challenge is to maintain
good health throughout one's
lifetime. From birth through early
childhood, this is primarily the
parent's responsibility. Even
young children, however, can kern
good health practices that with
careful guidance, will become in
grained daily routines.
Throughout life, there are
critical periods that warrant special
attention in order to achieve and
maintain optimum health. One of
these is the early childhood stage:
?The period from 2 to 6 yean is
one of continuous growth and
development and. increased
physical activity. Children need the
same nutrients - protein, car
bohydrates, fats, vitamins, and
minerals - as adults, although
smaller amounts are required.
Energy needs range between 900
and 2300 calories daily depending
on the child's age, size, and ac
tivities.
-Learning and practicing good
health principles are as: important
to a child's development and
future as reading, writing, and
arithmetic.
-It is important for parents to
teach their children about the rela
tionship of a healthy body to an
alert mind, attractive appearance,
positive mental attitude, and
physical vitality. Although an
understanding of nutrition prin
ciples is not required, it is essential
that children recognize and ap
preciate the importance of eating a
variety of foods.
-Children can be introduced to
many types of foods at an early
age. Parents must be careful to
conceal their own food prejudices
since children learn by imitating.
-Good eating habits should be
established before children enter
kindergarten when parents have
On the
Front Burne
Alice Pettitt
Home Economics
Agent
the greatest influence and control.
?Interest in foods can be
stimulated by discussing how and
where foods are produced and pro
cessed and how international
cultures and traditions have con
tributed to our food habits.
Children can assist with grocery
shopping and cooking to further
increase their awareness of food
values, selection, care, and
preparation.
-Young children can manage
small portions of food without
assistance. At first, if may be
necessary to cut foods into bite
sized pieces.
-Mild flavored colorful, finger
foods are ideal for children.
-Children should not be forced
to eat foods that they dislike.
Simply substitute similar foods,
then serve the disliked food later -
possibly in a different form.
Forceful tactics make the mealtime
an unpleasant situation and can
cause lifelong food aversions.
-Active growing children need
small snacks throughout the day.
Thus, it is advisable to stock
nourishing foods - fruit, juice, raw
vegetables, hard-cooked eggs, cold
meats, cheese, and peanut butter.
These foods are good for them and
will help establish nutritious snack -
ing habits at an early age.
ANGEL DELIGHT
2 envelopes unflavored gelatin
1 cup boiling water
2 tablespoons lemon juice
1 (16 oz.) pkg. frozen strawberries
1 medium angel food cake (broken
up)
1/2 cup coconut
2 tablespoons cold water
1 cup sugar
1 can (1 lb. 3 oz.) crushed pineap
ple
3 (1.4 ox.) envelopes whipped top
ping mix prepared by package
directions.
Soften gelatin in cold water.
Add boiling water and stir to
dissolve. Add sugar, lemon juice,
pineapple, and drained strawber
ries. Refrigerate until thickened.
Add half of the prepared whipped
topping mix. Line bottom of 9 by
13-inch dish with broken cake
pieces. Cover with strawberry mix
ture. Add another layer of broken
angel food cake pieces and top
with remaining gelatin mixture.
Chill overnight. Before serving,
slightly tint the remaining whipped
topping pink and spread over
dessert. Then sprinkle 1/2 cup of
coconut over topping.
CHICKEN- PEA NUT
CASSEROLE
1 large fryer or 2 whole chicken
breasts
1/2 cup milk
1 8-oz. pkg. seasoned stuffing mix
2 cups parched peanuts (crushed)
1 can cream of mushroom soup
1 can cream of chicken soup
3 stems celery and 1 onion (cook in
enough water to cover)
1/4 teaspoon black pepper
Cook chicken, debone and cut
into bite-size pieces. Put in bottom
of 9x13" baking dish which has
been sprayed with vegetable spray.
Pour soups and milk over chicken
which has been heated to bubbly.
Poke a few times to help mix. Mix
stuffing mix (save enough dry
crumbs to sprinkle on top),
peanuts, celery, onions, and pep
per with about 2 1/2 cups broth.
Spoon mixture over chicken and
soup. Cook for about 35 minutes
in 350?F. or until bubbly. Yield:
8-10 servings.
The electric blender is a versatile
appliance. It can be used to grate
nuts, chocolate or hard cheeses;
crumb bread and crackers; puree
fruits, vegetables, meats, fish and
poultry; mince parsley; chop
vegetables; and make Hollandaise
s?uce and mayonnaise.
PACKAGE
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Resular 1 .39
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Sandwich
Soft Serve
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