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Page 4, F* _ ills View, March 4, 1982
TVirnovers Put Spring Into Menus
BOILING SPRINGS-
(;iri(l_y Lee Putnam be
came the bride of Phillip
Tefft Evans Saturday at
Boilintt Sprin/.t.s Baptist
Ghurch.
The Rev. T. Max Lin-
nens officiated at the 1
EVANS-PUTNAM
A>Re 'Mi uRReeet icee^Ree
"tne RgCt\C...OR PKTflRCTlCR'
P-m. ceremony. Organist
Sally Blanton and soloist
Barry Padgett presented
I,;; music.
Have you longed for a new.
easy-to-fix recipe that's so great
tasting every member of your
family will rave about it? Well,
long no more. Florentine Egg
Twnovers are the answer. And.
they're just right as a snack, a
family supper main dish, a party
special or even a carried- or
covered-dish item.
These turnovers are savers,
too—savers of time and money.
Frozen .spinach and refrigerated
. crescent rolls are the ingredients
that help you save time. Hard-
cooked eggs, the protein power
in the recipe, save you both time
•and money. Each Large egg
costs only about a dime, but
provides high quality protein as
well as important Vitamins and
. minerals.
Fresf ^n up your mealtime
repertoire for spring with Flor
entine Egg Turnovers. They're an
easy and economical way to get
a fresh start.
FLORENTINE EGG TURNOVERS
8 snack or 4 main-dish servings
Z eggs
1 tablespoon lemon Juice
6 hard-cooked eggs,
chopped
1 package (10 oz.) frozen
chopped spinach,
thawed and drained
1 /Z cup (Z oz.) shredded
Cheddar cheese
3 tablespoons instant
minced onion
Z packages (8 oz. ea.)
refrigerated crescent
rolls
Mustard Sauce (recipe
below)
In medium bowl, beat 1 egg
with lemonjuice. Stir In chopped
eggs, spinach, cheese and onion.
Set aside. Separate roll dough
into triangles. Spread about 1 /3
cup reserved egg-spinach mix
ture in center of each of 8 trian
gles. Top with remaining trian
gles. Pinch edges to seal. Place
on greased baking sheet. Beat
remaining egg and brush on top
of each turnover. Bake in pre
heated 350° F. oven until golden
brown, about 15 to 20 minutes.
Serve warm with Mustard Sauce.
Mustard Sauce
Makes about 3/4 cup
i egg
1 /4 cup water
1 /4 cup vinegar
Z tablespoons sugar
1 1 /Z tablespoons dry
mustard
1 tablespoon butter
1 /4 teaspoon salt
Dash nutmeg
Place all ingredients in blender
container or small mixing bowl.
Cover and blend or beat with
electric or rotary beater at
medium speed until well blended.
Pour into small saucepan. Cook
over medium heat, stirring con
stantly .Just until sauce begins to
boil. Remove from heat. Refrig
erate any extra sauce.
graduate of Crest High
School, she received a
bachelor's degree in I'i
logy from Gardner Weuo
College in 1978. She is
Ihe bride is the daugh- working toward a master’s
ter of Mr. and Mrs. degree in biochemistry at
Samuel B. Putnam of Clemson University.
Boiling Springs. A 1875
The bridegroom is the
>n of Mr. and Mrs. Peter
C. Evans Jr. of Marion,
S.C. A graduate of Marion
High School and the
University of South Caro
lina, he received his
undergraduate degree in
biology in 1974. He
received his master’s de
gree in botany from USC
in 1978. He is completing
his Ph.D. in agronomy at
Clem son.
The bride was given in
marriage by her father,
’fhe bride’s sister, Lori
Lancaster of Shelby, was
matron of honor. Brides
maid were Susan Davis of
Chape] Hill and Joy
Martin of Greer, S.C.
Kelly Wall of Boiling
Springs was flower girl.
U RN'TRRC'flCRj FLOftflMe
16URWW OP ice ppfeN Exceeo
30 MILK m UBNOrTM/
M]BS. PHIL EVANS
Cindy Putnam
1 The bridegroom chose
his father as best man.
Ushers were the bride’s
brother, Steven Putnam of
Boiling Springs; and the
bridegroom’s brother,
Daniel Evans of Marion,
j S.C. Jonathan Padget of
I Boiling Springs was ring
bearer.
U The bride’s aunts hosted
' a reception in the church
fellowship hall.
; After a wedding trip to
Charleston, S.C., the cou
ple will their home in
Athens, Ga.
The first American student to work his way through college was Zechariah Brigden,
14, who graduated form Harvard in 1657. He earned “money by ringing the bell and
waytinge."
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