Deaths & Funerals
DaaM R. Cwrk
Daniel Roscoe Currie, 73, died
Friday evening at Moore Memorial
Hospital in Pinehurst.
Funeral services were held at 3
p.m. Sunday at the Bethel
Presbyterian Church by Rev.
Kemper Fitch and Rev. George
Chancy.
Burial was in the Raeford
Cemetery.
He was Clerk of the Session, an
elder and a life-long member of
Bethel Presbyterian Church.
Survivors are his wife: Mrs.
Lillie Parks Currie of the home;
two sisters: Mrs. Mary Ann Cren
shaw of Rex and Mrs. Dorothy
Williams of Buie.
Crumpler Funeral Home is serv
ing the family.
Annie Mikill
Mrs. Annie Irene Smith Mikill,
83, died Friday at Manor Care
Rest Home in Pinehurst.
Funeral services were conducted
at 3 p.m. Sunday at St. Andrews
Catholic Church in Red Springs by
the Rev. Xavier J. Butler. Burial
was in Alio way Cemetery.
Surviving are three brothers:
Jack Pittman of Raeford, Harvey
B. Smith of Siler City and Jason
Smith of Tar Heel; two half
brothers, Charles Hester Smith of
Raeford and Durham Smith of
High Point; a sister, Gladys
Rucker of Silver Springs,
Maryland and several nieces and
nephews.
Interesting discussion
Raeford municipal workers seem engrossed in an interesting debate as
they clear asphalt from an area around the Raeford depot. The city
donated crews and equipment to remove pavement from the parking
area for landscaping. On Saturday, Hoke High School students
planted trees and bushes in the area cleared here by the workers.
Hoke County college enrollment up
Pre-registration is going well this week at the Hoke County
branch of Sandhills Community College, according to Betty High,
director.
"We've had a reasonable number of people to register; we're real
pleased," said High.
Registration will continue through December 2 and High urges
anyone interested in taking courses this quarter to call the office at
875-8589.
The college is offering 16 college-credit courses during its second
quarter including classes in English, business, computers, math and
political science.
The satellite campus had 70 students during its first quarter when
only 50 were expected by the organizers.
HEALTHY SAYINGS
? Howell's Mutual Drugs
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IU N. Mala St.. Kit or*. N.C.. Tct. 17 5-31*5
Know If you have diabetes
Are you one of the five million or more diabetics
who don't know it? If you're wondering, call for
information at 1-800-227-6776, or consult your
personal pharmacist. ?
As a member of the Healthcare Team, we are
concerned for your well-being. Yet, only you can
initiate the proper checkup to discover diabetes.
Tell-tale symptoms, gradual at first, may include
slow healing, excessive thirst or hunger, frequent
urinating and extreme fatigue.
Remember your personal pharmacist for con
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PHONE S7S-336S - RAEFORD. N C
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KIRS NO
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For additional Information, contact your nearest Heritage Federal
office We haue 16 office $ to sen* your total financial needs
RAEFORD V
1 13 Campus Avenue ? 919-875 5061
Savings & Loan Association
Turkey with all the trimmings or Baked Ham
OPEN 5:30 A.M. UNTIL 3 P.M.
Edinborough Restaurant
EDEN BOROUGH CENTER
W Attention Diabetics I - Save $1.75
J fa* on Squibb-Novo Insulin
Now you can save $1.75 on Squibb-Novo insulin at Barbae Pharmacy. Stop
by today and let Sprite Barbae help you in the selection of the Squibb-Novo
insulin that best fits your needs. And then take advantage of the >1.75
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good health.
Barbae Pharmacy
118 Campus Ave. Raeford
(Across from Heritage Federal 8 ft LI
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Decorate Early
and let us know so we can ?>et a pic
ture of your decoration for our
special section, "Christmas '85",
which will be published on
December 19.
Call 875-2121, no later than December 5 to be
included. ^
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Traditional Thanksgiving feast
is part of American heritage
Roast Turkey
Old Fashioned Dressing
Giblet Gravy
Sweet Potato Casserole
Pineapple Lime Salad
Japanese Fruit Pie
Our American heritage has
made it possible for turkey to grace
American tables at Thanksgiving.
Families across the land will enjoy
the traditional Thanksgiving din
ner together.
The North Carolina Poultry
Federation plans the Thanksgiving
feast for you with all the trimm
ings! It just wouldn't be
Thanksgiving without "Old
Fashioned Dressing" and "Giblet
Gravy" to compliment the
ROAST TURKEY ... "Collards"
and the "Sweet Potato Casserole"
will be favorites during the harvest
celebration along with a salad and
the "Japanese Fruit Pie."
Select a turkey that is suitable in
size to your family. The torn
turkeys are equally as tender as the
hens. The larger the bird, the more
yield of meat per pound. If the
bird is too big for your family, ask
the butcher to cut it into half or
quarter it and freeze for later use.
If you allow one pound of turkey
per person, you'll be assured
moderate leftovers for a variety of
delicious leftover recipes.
Thaw the turkey in its original
bag by one of the following
methods:
... No hurry: Place on tray in
refrigerator 3-4 days (24 hours for
each 5 lbs. of turkey).
... Faster: Cover with cold
water, changing water frequently
('/: hour per lb. of turkey).
... Fastest: In the microwave
oven, according to manufacturer's
directions.
Roasting a turkey is so simple!
The "open pan roasting" is
desired by homemakers. Do not
over bake! It causes the turkey to
be dry and tough. I cook turkeys
only to 180? to have moist tender
meat.
Prepare the dressing ahead of
time and freeze uncooked to make
for easier food preparation the day
Cooking with
Emmie Whitley
NC Poultry
Federation
of the meal. Upon thawing in the
refrigerator, it will cook in only
30-40 minutes. When stuffing the
bird, stuff just before roasting,
allowing V* - 1 lb. stuffing per lb.
of turkey.
Place turkey breast-side-up on
rack in shallow open roasting pan.
Brush with 2 tablespoons melted
margarine. If a meat thermometer
is used, insert into center of thigh
next to body not touching bone.
Place a "tent" of lightweight foil,
shiny side down, loosely over
turkey to prevent over browning.
Roast in 325 ? F. oven. Turkey may
be basted, if desired, but surface
basting during roasting results only
in enhancing the appearance of the
skin. Foil may be removed during
the last half hour for a final
browning.
Turkey is done when meat ther
mometer registers 180? to 185? F.,
thick part of drumstick feels soft
when pressed with thumb and
forefinger or when drumstick
moves easily. Stuffing in a turkey
needs to reach 165? degrees to be
sufficiently cooked. Allow turkey
to stand at room temperature for
15 to 20 minutes for easier carving.
Old Fashioned Dressing
V* cup onion, chopped
1 cup celery, chopped
'/* cup shortening
4 cups crumbled cornbread (2
cakes)
4 cups stale bread, toast
(about 8 slices cut in small
cubes)
1 cup giblets, chopped (turkey or
chicken)
V* teaspoon salt
Vi teaspoon poultry seasoning
Va teaspoon pepper
1 egg
1 Vi cups stock or water
Cook onion and celery in
shortening until slightly tender.
Add cornbread and bread crumbs.
CooK and k?ep stirred until lightly
browned. Add giblets and mix
well. Add salt, pepper and poultry
seasoning. Beat egg slightly, add to
stock. Pour over dressing stirring
well.
Stuff dressing lightly in turkey
just before baking, or bake at 375 0
F in a greased pan for 30-40
minutes. Serves 12. Allow V4-1 cup-'
per lb. turkey if stuffing bird.
Freezes well uncooked.
Giblet Gravy
V* cup margarine
V* cup flour
Vi teaspoon salt
2 cups chicken broth
1 cup giblets, chopped (gizzard,
neck, liver), opt.
2 hard cooked eggs, chopped >
Melt margarine. Add flour and
salt and blend well. Add chicken
broth gradually. Add giblets and
chopped eggs. Cook until thick,
stirring constantly. May add more
broth or water if it is too thick. .
Serves 4-6.
Sweet Potato Casserole
3-4 cups cooked yams, mashed
Vi cup sugar
2 eggs
Milk
1 cup brown sugar
2 tablespoons flour
Vi to Va cup pecans, chopped
6 tablespoons margarine
Mash sweet potatoes, add sugar
gradually, eggs and enough milk to
make a soft consistency. Put into a
rectangular shaped casserole.
Mix brown sugar and flour
together and spread over top of
yams. Spread pecans on top. Pour *
melted margarine over casserole.
Cook at 350? for 30-45 minutes or
until brown on top. Freezes well.
Pineapple Lime Salad
1 6-oz. pkg. lime flavored gelatin
1 cup boiling water
1 cup cold water
1 3-oz. pkg. cream cheese, soften
ed
3 cups cool whip
1 cup miniature marshmallows
1 8-oz. can crushed pineapple,
drained
1 cup pecans, chopped
Vi cup canned Bing cherries, drain
ed & pitted
Dissolve gelatin in boiling water,
stir in cold water. Beat cream ,
cheese until smooth. Gradually
add gelatin and beat well. Chill un
til consistency of unbeaten egg
whites. Fold in next four ingre
dients. pour mixture into a shallow
6 cup mold. Cover and chill.' Un- _
mold and garnish with lemon cups
with additional Bing cherries and
mint leaves. Serves 12.
We Buy Pecans
St. Pauls
Farmers Exchange, Inc.
224 Broad St. St. Pauls, N.C. Telephone 865-4149
DID YOU KNOW?
'5.00 A Month Will Buy
'20,000.
OF NATIONWIDE UFE INSURANCE
If Age 21 Or Younger (Only A Little More If Over 21)
Vardell Hedgpeth, Agent
875-4187
The Raeford
Ministerial
Association
invites you and your family to a
COMMUNITY
RELIGIOUS
THANKSGIVING
SERVICE
Wednesday, November 27th at 7:30 p.m.
at First Baptist Church (Mam Street)
Preaching: Reverend Frank l.loyd
Pastor of United Methodist Church
Let us all take some time together
TO GIVE THANKS to Cod for our many blessings.
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UNDERNEW^ ),
The new Little whale
Hwy. 401 North (Look For Signs)
THURSDAY NIGHT SPECIALS
'TROUT
^95 (ALL YOU Sfi95
CAN EAT) W
1 (ALL YOU . ___ _
CAN EAT) ^
CHICKEN
Potatoes*
Strtagdeens
STEAKS - SEAFOOD (Fried & Broiled) - CALABASH STYLE
Barbecue
HOURS: THURSDAY-FRIDAY-SATURDAY 5-9:30 p.m.
SUNDAY 11:30 -2:30 P.M.