Newspapers / West Craven Highlights (Vanceboro, … / Nov. 25, 1982, edition 1 / Page 11
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I School Menus West Craven Highlight*, November 25,1982, Page 11 ilp Elementary Nov. 29 - Dec. 3 BREAKFAST: Monday: Sausage Biscuit. Jelly, Apple sauce. Milk. Tuesday: Oatmeal, Cinnamon Buni Juice, Milk. Wednesday* Cheese Toast. Orange Half, Milk. Thursday: Poptarts, Fruit Cup, Milk. Friday: Waffle w/Syrup. Juice, Milk. LUNCH: Monday: Pork Steak w/Gravy, Sloppy Joe, Chef Salad, Creamed Potatoes, Simmered Green Beans, Chilled Applesauce, Hot Biscuit, Milk/Drink, Dessert. Tuesday: Golden Fried Chicken, Cheeseburger, Chef Salad, Potato Salad, Seasoned Peas & Carrots, Chilled Fruit Cup, Hot Roll, Milk/Drink, Des sert. , Holiday Leftovers • Star in New Dishes Thanksgiving dinner is over, and now it’s the family that is stuffed. They are saying they won’t want anything to eat for the next week, but you know better. Some one will probably be fixing a turkey sandwich in the next couple of hours.' If you have more than enough turkey for all those cold sandwiches, you may want to try some of the following recipes, say specialists' with the North Carolina Agricul tural Extension Service. For safety’s sake, remember that turkey must be refrigerated promptly. Any stuffing in the bird must be removed. You can freeze leftovers for up to four months; any meat in the refrigerator must be used within four days. For a change of pace, try Turkey Corn Pud ding, Turkey Gumbo or Turkey Red Devils. % c. turkey broth, milk or water Cayenne and mustard, if desired Paprika Arrange on shallow baking pan toast topped with cheese slices, tomato slices seasoned with salt and pepper and turkey slices. Blend soup with broth; season to taste with cayenne and must ard, if desired. Top each sandwich with 3 to 4 spoonsful of soup. Sprinkle with paprika. Bake at 426 degrees for about 15 minutes, or until cheese begins to melt and top is browned. Makes 6 sandwiches. Turkey Corn Pudding Turkey Gumbo 2 small onions, diced 2 T. fat 4 c. turkey broth 2 c. canned tomatoes 4 c. cooked okra 2 c. cooked turkey chunks 2 T. chopped parsley ^ t, paprika 2 c. cooked rice Cook onion in fat until it’s tender but not brown. Add broth, tomatoes, okra, turkey, parsley and paprika. Heat and simmer 10 minutes. Taste for seasoning. Add cooked rice. Heat and serve. Makes 4 to 6 servings. Turkey Red Devils 6 slices buttered toast 6 slices sharp cheddar cheese 6 slices tomato Salt and pepper 6 slices cooked turkey 1-10% oz. can condensed cream of mushroom soup 6 slices or 2 cups diced cooked turkey 1 small can sliced mushrooms 1-4 c. margarine 1-4 c. flour ^ t. salt 1-4 t. pepper 1 c. milk 1-4 t. Worcestershire sauce 2 eggs, separated 1-8 % oz. can cream-style corn Arrange turkey and mushrooms in bottom of greased 1^ quart casser ole. Set aside, Melt margarine in saucepan. Stir in flour, salt and pepper. Add milk gradually. Stir constant ly over direct heat until sauce is thickened. Combine Worcestershire sauce with egg yolks and beat lightly with fork. Blend a little hot mixture into egg yolks, then stir into pudding. Cook 2 minutes. Remove from heat. Add corn. Beat egg whites until stiff but not dry. Gently fold into corn mixture until whites disappear. Pour over turkey and mushrooms. Bake in moderate oven at 350 degrees 30 to 40 minutes. Serves 6. Wednesday; Baked Meat Loaf w/Macoroni & Cheese, Pig in the Bianket or Hot Dog, Chef Salad, Buttered Corn, Fried Okra, Seasoned Green Beans, Angel Biscuit, Milk/Drink, Dessert. Thursday: Mexican Taco w/lettuce, tomato, & cheese, Mexican Pizza Burger, Chef Salad, Applesauce, French Fries, Baked Beans, Milk/Drink, Dessert. Friday; Pizza, Turkey Salad on Lettuce w/ crackers. Potatoes, Buttered Carrots, Let tuce & Tomato, Hot Roll, Milk/Drink, Dessert. Middle & Hisfh Nov. 29 - Dej, 3 LUNCH: Monday: Baked Tur key w/Gravy & Hot Roll, Grilled Cheese Sandwich, Chef Salad, Whipped Potatoes, Fried Okra, Buttered Leafy Green, Cranberry Salad, Milk/ Drink, Dessert. Tuesday; Chic-Fillet, Fire Cracker Sandwich (Meatball), Chef Salad, French Fries, Shredded Lettuce w/Sliced Tomato Seasoned Beans, Sliced Peaches, Milk/Drink, Dessert. Wednesday; Meat Loaf w/Tomato Sauce, and baked cornbread. For EMERGENCY Fire & Rescue ... Call 638-8566 Bar-B-Que Pork in Bun, Chef Salad, Cabbage & Carrot Slaw, Seasoned Leafy Greens, Buttered Lima Beans, Congealed Fruit Salad, Milk/Drink, Dessert. Thursday; Manager’s Choice. Friday: Spaghetti w/Meat Sauce & Garlic Bread, Luncheon Meat & Cheese Sandwich, Chef Salad, Tossed Green Salad, French Fries, Seasoned Mixed Vege tables, Spiced Apple sauce, Milk/Drink, Dessert. Fresh Whole Fryers 39$ lb. SUTTON’S ISupermarket Vanceboro, N.C. Ph. 244-0733 We reserve the right to limit quantities. Plenty of FREE Parking We Welcome Wic & Food Stamp Program Pringle Potato Chips $-|19 Twin Pack Specials begin Friday, Nov. 26th and goes thru Nov. 30th sssass—^ $-|59 Gwaltney Bacon Western Cube Steak. ^2®® Western Rib Eye Steak,. ^3®® Western ^ Rib Steak. I 24 oz.jar 690 Libby Corned Beef„„ „. Red Stayman Apples,990 French's Mustard Thousand Island Dressing,.. I. 690 Gibbs Pork & Beans: Del Monte Catsup Moz.o.,a 59Q We have All Kinds of Animal Feed Del Monte Garden Peas»»... 2/o90 Del Monte ^ Green Lima Beans,„c.D50 Pocabonfa? Held Peas w/snaps303c.n3/7 9 V Wlzzard ' 30 oz. can Stick on Air Freshner^l All Kinds — — ^ Dr. Pepper,890 Cold Power 70 Laundry Detergent giant size I Del Monte ^ ^ ^ Cut Green Beans,,.,... 590 Crisco OiL„., Limit 1 with a $1D.DD Food Order ^ving Day. Reopen for Business Friday as usual. we reserve the right to correct errors.
West Craven Highlights (Vanceboro, N.C.)
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Nov. 25, 1982, edition 1
11
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