Newspapers / The News-Journal (Raeford, N.C.) / July 4, 1985, edition 1 / Page 14
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Cozy This little stuffed duck has found himself a nice lit tle nest. He did not spend hours collecting leaves from surrounding areas for the nest; he simply found the biggest cabbage around and sat down. The cabbage, grown by Pete Harris of Rt. 2, Raeford, weighs 18 pounds. Just to give an idea of how big the cabbage really is, the duck stands over 10 inches tall. Coals key to successful BBQ Successful barbecuring depends on well prepared coals. You won't enjoy charcoal cooking if your fire fizzles every time. Fortunately, the art of starting charcoal fires isn't difficult to learn. Before you start always read the grill manufacturer's directions and follow these hints. -It is important to allow enough time for the fire to get started pro perly. All of the coals should be covered with a light coating of gray ash before you begin to cook. --Provide enough oxygen for the fire to get a good start. When using a covered grill be sure all vents are wide open and the cover is off dur ing the starting period. -Thirty minutes is generally re quired to build a uniformly hot fire for barbecuing. Braziers are open grills. They are available in many sizes and shapes and may have a half hood with rotisserie (which is necessary for cooking large whole meats). All braziers cook by the direct heat method - foods are cooked directly above the coals. They are used primarily for fast cooking of foods like steak, hamburgers and hot dogs. Flare-ups can be a problem. ?Covered Grills are also available in a variety of sizes, col ors, and shapes. They cook foods by the direct method, but have the On the Front Burner| Alice Pettitt Home Economics i Agent I added versatility of indirect heat cooking. No rotisserie is needed to cook large whole meats with little attention, A covered grill eliminates flare-ups, gives control of cooking temperatures, and may be used year-round regardless of the weather. DO-IT-YOURSELF KABOBS Trays of beef chunks, ham cubes, shrimp, scallops, pieces of lamb and chicken breast. Bowls of fresh mushrooms, small tomatoes, green pepper squared, canned or partially cooked onions. Kabob marinade: Combine 1 cup soy sauce, Vi cup wine or cider vinegar, Vi cup pineapple juice, and Vi cup firmly-packed light brown sugar, 2 teaspoon salt, and Vi teaspoon garlic powder. Yields about 2 Vi cups. Trim excess fat. Cut food into 1 to 1 'A inch pieces. Marinate meat, fish, seafood, or poultry, if desired. Drain marinated foods well, and save marinade for basting. Have guests fill skewers with their favorite food combina tions from your selection. Cook over direct heat, and baste with marinade. S'MORES Spread graham cracker with marshmallow topping. Add a layer of milk chocolate candy bar. Add another graham cracker to make a sandwich. Wrap in aluminum foil and warm for a few minutes on the grill. A marinade (a special sauce in which food is soaked before cook ing) is frequently used as a tenderizer and basting sauce, par ticularly for less tender cuts of meat. Marinating time will vary with the size of a piece of meat, its tenderness, and the amount of flavoring desired. Some meats may require only an hour in the marinade before barbecuing, while others must be marinated over night. Marinades are generally thinner and more highly seasoned than basting sauces. Here's how it's done: Arrange the food in a plastic bag; place in a flat pan and pour marinade into the bag. Close the bag securely with a metal tie strip, rubber band, or string. Refrigerate for the time recom mended in the recipe, turning the bag several times. Marinating may also be done in a special pan or by using a refrigerator dish or bowl. Cover and refrigerate for the time recommended in the recipe, turn ing the food several times. Proper watering essential for good lawns Much of the water used to ir rigate lawns is improperly applied resulting in waste, added cost, and unhealthy plants. Turfgrasses are able to withstand prolonged periods of drought. However, if you do decide to irrigate your lawn then consider the following tips. Also keep in mind that this pro cedure must be continued throughout the summer once the decision is made to maintain ac tively growing grass otherwise turf loss Can be expected. Only apply water to lawns that show signs of moisture stress. A dark bluish-gray color; footprints that remain for some time after Extension News Willie Featherstone Jr } County Extension Chairman t \ ;Wjtlking, and wilt?d , folded, or curledleaves are indications that it is time to water. Delay in watering at first signs of wilt can result in permanent damage. The best time to water is in the early morning hours. This reduces the risk of disease and loss of water from evaporation and is done at a time when there is a low demand for water. If evening is the most prac tical time for you, water in early evening to allow the foliage to dry before nightfall. This will lessen the chance of disease. Avoid mid afternoon watering to reduce loss from evaporation. Water to a depth of 4 to 6 inches to encourage deep rooting. Prob ing with a screw driver can help determine moisture depth. Usually 1 inch of water applied each week will supply the necessary amount. Avoid light, frequent watering ex cept when establishing new lawns. Cans or rain gauge can be used to determine how much water is being delivered in a certain period of time. (It takes 640 gallons of water to apply one inch of water/ 1000 sq. ft.) Slopes and compacted soils accept water slowly requiring the metering of water to prevent wasteful runoff. Water slopes and compacted soils until runoff oc curs; wait one-half hour until water is absorbed, and rewater un til the desired depth or amount is obtained. Few lawns establish on clay soils can absorb more than one-half inch of water per hour. Sandy soils require more fre quent watering, so apply '/: inch of water every third day is usually enough. Adjust automatic irriga tion systems to supplement natural rainfall so that the lawn is not overwatered. Mowing lawns at recommended mowing height, e.g., tall fescue at 3 inches, will enhance rooting depth. Remember to help conserve one of our most precious resources ... water ... by using it efficiently and wisely. INDEPENDENCE ucb24 WE WILL BE CLOSED THURSDAY, JULY 4th UNITED CAROLINA BANK Enjoy The Liberty And Convenience Of Our UCB 24 Machine Member FDIC RAEFORD, N.C. FREEDOM AND INDEPENDENCE ON 24 HOUR BANKING When You or Someone You Love Needs SPECIAL CARE i& M* % , > ? v- ? - St. Joseph Hospital Home Health Agency is available Whether your needs require ... a nurse, aide, companion or special therapist . . . call us today! We work closely with your doctor in planning your care. Certified by Medicare/Medicaid 875-8198 (Local) (In NC) 1-800-682-2246 . Available 24 Hours A Day ? 1 Days A Week Newcomers' Gift Let Us Help You Get To Know Hoke County through The News-Journal If You Are A Newcomer And Have Lived Here Less Than Three Months, You Can Receive A Three-Month Subscription To The News-Journal NO CHARGE! All You Must Do Is Call And Give Us Your Name and Address The News-Journal 875-2121 |
The News-Journal (Raeford, N.C.)
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July 4, 1985, edition 1
14
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