Newspapers / The News-Journal (Raeford, N.C.) / July 18, 1985, edition 1 / Page 8
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Lifestyles Vegetable of the week Dwif ht McDuffie (left) and Dexter McDuffie, who are the sons of Mr. and Mrs. Leroy McDuffie, show off a 6.25 pound turnip they grew in the family garden. The garden is in the Queenmore section of Hoke County. 4-H'ers attending North Carolina Congress Hoke County 4-H members will be among some 900 Tar Heel youth attending the 1985 North Carolina 4-H Congress July 22-26 in Raleigh. The Congress will be held at the N.C. State University's McKim mon Center and the Scott Building at the State Fairgrounds. Delegates will reside in NCSU dormitories. The Congress officially opens Monday night with a flag ceremony, 4-H Honor Club tap ping, performances by the Little German Band and Comedian Juggler Robert Nelson and a dance. Workshops and tours are scheduled Tuesday and some 40 contests will be held to pick state winners. The winners will be an nounced at an evening assembly. The state "4-H entertains' talent show and a dance are scheduled afterward. An assembly and workshops are set for Wednesday monring and the delegates wil have a free after noon. A donor-winner banquet and the 4-H performing arts revue are set for Wednesday night. The Thursday program is filled with an assembly, workshops, volunteer leader luncheon, election and installion of new officers, a delegate banquet, visual newslet ter, fashion revue and dance. Hoke County 4-H members, ages 13-19 are eligible to attend, according to Sandra Ross, 4-H agent. The registration fee for the Con gress is $85.00 which includes in surance, meals and lodging. More information can be ob tained by calling the Hoke County Agricultural Extension Service at 875-2162. The deadline for ap plications is July 12. FOOD MART HWY. 211 WEST *r\ \l RAEFORD, N.C. FREE 16 OZ. ICED TEA with purchase of 3 piece Chicken Dinner W* Haw* A Convntont Una Of Groorl? FRIDAY ONLY FISH & SHRIMP COMBINATION $?99 Include* fries. ?lew. huehpuppiaa 7 OZ. BAG LG POTATO CHIPS I'. 4 99* KITCHEN OPEN: BREAKFAST BISCUITS - FRIED CHICKEN EAT IN OR TAKE OUT 875-4550 CIGARETTES ALL BRANDS Blanching a must for freezing There's one step in the freezing of vegetables that some homemakers think they can ig nore. And that step is blanching. But blanching - that is, the scalding of vegetables in hot water or steam before you put them into the package - is a must. Here's why. Blanching inac tivates most of the plant enzymes that might otherwise cause toughness, change in color, mustiness, loss of flavor, softening and loss of nutritive value. And ? blanching vegetables before freezing reduces the number of micro-organisims in the food. Also, blanching can enhance the green color of vegetables - in cluding peas, broccoli and spinach -- giving them a fresh-from-the garden look. It also wilts leafy vegetables - such a spinich and other greens ?? making them easier to pack in the freezer container. In addition, blanching displaces air that is trapped in the tissues of vegetables ? and it saves and reserves the flavor of fresh vegetables. So, if you're thinking of saving a step ? and not blanching your vegetables - reconsider. AND BLANCH! Practically all vegetables are safely blanched in boiling water. Use a large kettle which has a wire basket that fits down in it. Put in at least 4 quarts of water and bring it to a boil Lower the basket of prepared vegetables (no more than 1 pound) into 4 quarts of briskly boiling water; these proportions allow water to keep boiling. Start counting blanching time. Shake the basket to let heat reach all parts of its load. When the specified time is up, lift out the basket and immediately dunk the vegetables in ice-cold water to cool them fast. Reuse the same blanch water for On the Front Burner Alice Pettitt Home Economics i Agent j scalding the remaining batches but keep water at the proper level. Cool all vegetables as quickly as possible after they have been preheated. Use plenty of ice water, and change it often to keep it cold. For blanching time on vegetables, come by our office and pick up a brochure or give us a call at 875-2162. SQUASH FRITTER Mix together: 2 cups grated raw summer squash 1/4 cup finely chopped onion pepper to taste 2 teaspoon sugar 1/4 teaspoon salt 6 tablespoons flour Beat 2 eggs and add to above mixture. Add 1 tablespoon melted margarine. Drop by tablespoon on lightly oiled fry pan on medium heat. Cook until brown on both sides. ZUCCHINI * lb. zucchini 1 medium onion, minced 1 tablespoon olive or salad oil 1 c. drained canned tomatoes 1 /4 teaspoon salt 1/4 c. grated sharp cheese Turn oven to 350?. Rub a small casserole with olive or salad oil. Wash squash and cut in thin slices. Saute in fry pan the onion in oil 3 minutes. Add squash and cook over low heat for 5 minutes, stir ring most of the time. Add tomatoes and salt. Cover and let simmer 5 minutes. Turn into the casserole and top with grated cheese. Bake 15 minutes or until cheese bubbles. ?. ZUCCHINI BAKE 1/4 pound ground beef 1 zucchini 1 tablespoon all-purpose flour 1 /4 cup grated sharp cheese 1/4 teaspoon worchestershire sauce 1 slice bread torn 2 green onions, chopped 1 tablespoon butter or margarine 1/2 cup milk 1/8 teaspoon dried thyme few drops hot red pepper sauce Preheat oven to 350?. Brown ground beef and onion together in an oven-proof skillet; when almost cooked through, top with zucchini; cover and steam 2 to 3 minutes. Meanwhile, melt butter and stir in flour; slowly stir in milk, working out any lumps; add cheese and stir until melted; add seasonings and torn bread. Pour over meat mix ture and bake uncovered for about 30 minutes. Makes 2 servings. HERBED TOMATOES 1/2 cup dry breadcrumbs 3/4 teaspoon seasoned salt 1-1/2 teaspoons ground coriander 4 large tomatoes, halved 1-1/4 tablespoon melted butter or margarine 1-1/4 teaspoon garlic powder 1-1/2 teaspoon ground cumin Combine breadcrumbs, butter, and seasonings in a small mixing bowl, stirring well. Place tomatoes, cut side up, in a 13x9x2 inch baking dish. Top with bread crumb mixture. Bake at 350? for 10 minutes. Yield: 6 to 8 servings. Thomas receives parachute badge Pvt. 1st Class Alfonzo Thomas, son of Estella J. Thomas of Rural Route 1 , Red Springs, has received the parachutist badge upon com pletion of the three-week airborne course a? the U.S. Army Infantry School, Fort Benning, Georgia. MEN'S FELLOWSHIP Hillcrest Baptist Church July 20, 1985 11:30 a.m. till 2:00 p.m. 4:30 p.m. till 8:00 p.m. Donation: $3.00 ?SAFE WATER? ?HOW CAN YOU HAVE SAFE DRINKING WATER? ?DO YOU HAVE Dirt, Sediment, Sand, Bad Taste, Bad Odor, Rust, Iron, Red Water, Bad Smell, etc. WE HAVE THE SOLUTION TO YOUR WELL WATER PROBLEMS FOR FRESH, CLEAR, SWEET TASTING WATER - CALL: (919) 424-7952 pt or
The News-Journal (Raeford, N.C.)
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July 18, 1985, edition 1
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