PAGE 4 - WEST CRAVEN HIGHLIGHTS — JANUARY 14, 1988
Down East Cooking
By REBA W. MITCHELL
With the spread of the “holiday
waistline,” everybody thinks ak^
out how to lower calories and not
sacrifice taste. It seems almost
everybody looks forward to so
cial events and the food that
accompanies most of these
events. Many times I have heard
different people say, “Well, I’ve
done it again." All of us that have
to watch our weight should plan
ahead so the meals we eat before
we are tempted at social flmc-
tions (usually with goodies ga
lore to eat) are light enough allow
us to eat the goodies and main
tain a balanced diet. If you know
in advance that you are going to
be subject to over indulging, try
being very strict on your diet a
few days beforehand. Don't wait
to try to do all your dieting after
ward.
If you prefer tender cuts of
meat, that does not mean you
have to depend on gettng heavily
marbled cuts. By braising you
can prepare less-tender portions
that usually are also the leanest
cuts. They contain the same nut
rients without the high calorie
content of extra fat.
Braising calls for dry and moist
heat in cooking, each used at
different steps in recipes. First,
brown the meat in a pan coated
with cooking spray to bring out
the flavor created through dry
heat. Second, remove the meat
from the pan and wipe any drip
pings from the pan with a paper
towel. This eliminates and addi
tional fat that has cooked out of
the meat. Third, return the meat
to the pan and add a small
amount of liquid to the meat to
create steam or moist heat. Try a
liquid other than water to create
a rich flavor. For example, barbe
cued beef is cooked in catsup,
vinegar and tomato juice. Cover
the meat and cook at a low
temperature to maximize tender
ness because boiling toughens
and shrinks meat. Cookware
with tight-fitting lids maintains a
moist environment.
Large cuts of meat such as
rump roast or pork loin roast
especially benefit firom braising.
The result is tender meat with a
bonus — flavorftil juices you can
use to make light sauces and gra
vies.
Barbecued Beef
1 4-lb, boneteM rump roaet
V* cup reduced calorie caUup
V4 cop vtuegar
V* call-free lomalo juice
1 Ibe, luuatard
2 Up. brown angar
V4 Up. liquid amobe
2 bay leave*
V4 Up. pepper
1 Up. WorccAterahlre aauee
Trim fat ftom roast, set roast
aside. Coat a large dutch oven
with cooking spray and place
over medium heat until hot.
Cook roast on all sides until
brown. Remove roast ftom pan
and set aside. Wipe drippings
from pan with a paper towel.
Combine catsup and next 8
ingredients in a small bowl, stir
well. Return roast to pan. Pour
catsup mixture over roast and
bring to a boil. Cover, reduce
heat and simmer 3 hours or until
roast is tender. Discard bay
leaves.
Remove roast from pan and
shred with 2 forks. Return to pan
and cook over medium heat until
thoroughly heated. Serve on
hamburger buns if desired.
Calories: 264 per 2(3 cup meat.
Spicy Pot Roual
1 3.|b. boudcaa rump roaal
fa cup uU-purpoee flour
Vt Up. red pepper
1 m^om onion, diced
2 Iba. mixed picUing apace
2 Iba. brown augar
1 Up. beef bonUion grannlea
1 enp water
Vt enp vinegar
Va cup water
2 Iba. aU.pnrpoae Umar
Trim fat from roast. Combine
Va cup flour and pepper, dredge
roast in flour mixture and set
aside.
Coat a large dutch oven with
cooking spray and place over
medium hat until hot. Cook roast
on all sides until brown. Remove
roast from pan and set aside.
Wipe drippings ftom pan with a
paper towel. Add onion and
saute 3 minutes. Return roast to
pan.
Combine pickling spices and
next four ingredients, pour over
roast Cover and bake at 325 de
grees for VA hours or until roast
is tender.
Place roast on serving platter,
strain drippings and return l'/
cups to pan. Combine 'A cup wa
ter and 2 tbs. flour and stir with
wire whisk until smooth. Pour
flour mixture into pan drippings
and cook until thickened, stir
ring constantly. Serve gra\^ with
roast. Makes about 12 servings a)
216 calories per 3 ounce serving
with 2 tbs. gravy.
Gingerbread Village
Mary Stanforth's kindergarten class recently
made a miniature gingerbread village. Mrs. Carol
Morris helped the students make the largest
house in the village. Mrs. Morris and Mrs. Joan
Evans helped decorate the smaller houses. Each
child had his or her own edible house made from
cookies, icing and candies. The trees around the
houses were made of ice cream cones, green icing
and colored sprinkles. There were 27 small house
and one large house in the village. Mrs. Stanforth
said the students “had a lot of fUn making the
village.”
Grain, Soybean Growers To Meet
Farm Official Reviews ’85 Farm Bill
Two years have passed since
President Reagan’s signature set
a process in motion that man
dated one of the largest educa
tional efforts in the history of
american agriculture.
By 1990 every farm and farm
land owner must be informed of
the tough conservation provi
sions of the Food Security Act
(Farm Bill) Reagan signed into
law in December 1985. And the
farmers and land owners must be
taught in some detail how to
comply with the far-reaching
provisions of the law.
“It is requiring a massive edu
cational effort,” said Dr. Dana
Hoag, agricultural extension eco
nomist at N.C. State University
who is helping direct the educa
tional program in North Caroli
na. "I don’t believe there are
many federal farm program
changes in modem history that
have required as much farm level
education in such a short time
span,” Hoag said.
The law requires, among other
things, that every farm with high
ly erodible crop land have an
approved conservation plan by
1990 and that the plan be fully
implemented by 1995.
'The law has big teeth.
The consequence for failing to
comply is the loss of all federal
farm assistance, including feder
al crop insurance, commodity
price supports (including those
for tobacco and peanuts) and de
ficiency payments. Farmers
Home Administration loans, and
conservation reserve and grain
storage payments.
"In many cases, the penalty
will be a big one for those farmers
and landowners who ignore the
government’s requirement to get
erosion under control,” Hoag
said.
“It is our job to see that every
farmer and farm land owner in
North Carolina knows about the
requirements of the law, how
each is affected, and how those
who must have a conservation
plan can develop one,” he said.
The Soil Conservation Service
has the primary responsibility to
provide technical assistance for
the development of conservation
plans for individual farms. The
task is too large for a one-on-one
approach, however, and the N.C.
Agricultural Extension Service
is assisting in efforts to get the
job done on schedule and avoid a
much-feared avalanche of re
quests for assistance from far
mers as the January 1990 dead
line approaches.
Hoag said that SCS techni
cians and extension agents in all
100 counties in the state will par
ticipate in special training ses
sions in February to preparte
them to work with farmers to de
velop conservation plans.
Once these sessions are com
plete, the SCS technicians and
county extension agents will
schedule group meetings for far
mers and farm land owners in
each county.
"What we envision,” Hoag
says, "is a first session to ac
quaint farmers with provisions
of the law and to help them deter
mine if their farm requires a con
servation plan. Not dl farms re
quire one, but we believe many
farms in the Piedmont and
Mountain sections will. The
Coastal Plain will need fewer.”
In a second training session the
affected farmers and farm land
owners will learn how to develop
their own conservation plans.
“Some of the farmers will leave
these sessions with a complete
plan,” Hoag says. “But most
probably will want to take more,
time to study their situation on'
the farm and work out their plan
at home."
All plans must be approved by
local soil and water conservation
districts.
Hoag said one of the biggest
challenges the extension service
and SCS have is to get across to
farmers that they and not the
government agencies have the
burden of developing a conserva
tion plan. “Extension and SCS
will help them, but the responsi
bility for the plan is the far
mer’s,” Hoag said.
“SCS is trying to identify crop
land in the state that is highly
erodible,” Hoag said. "But any
person who thinks he has an ero
sion problem should contact
them and not wait for the agency
to take the initiative.”
Hoag recommends that far
mers and land owners be alert for
announcements of conservation
plan training sessions in their
areas after Februray, when ses
sions for soil technicians and ex
tension agents are scheduled to
be completed.
Pilot training sessions have
already been held with farmers
in three counties. “One of the
things we observed in these ses
sions,” Hoag said, “is that the far
mers were less apprehensive ab
out the cost of compliance after
mam Red Cross an.
+ American
RedCroaa
the meetings than they were
when they arrived. We believe
that in most cases the cost of
compliance won’t be as high as
many seem to fear.”
By HENRY L. RIDDICK
Exirnaion Agenl
The state small grain and soy
bean growers associations will
meet in Raleigh on consecutive
days this week.
The N.C. Small Grain Growers
Association was to hold its
second annual meeting Jan. 14
(today) and the N.C. Soybean
Producers Association will hold
its 21st meeting Jan. 15. Both
meetings will be held at the
North Raleigh Hilton.
The small grain growers meet
ing will feature Agriculture Com
missioner James E. Graham and
D.F. Bateman, Dean of the Col
lege of Agriculture and Life Sci
ences at N.C. State University.
Other speakers will include Carl
Schwensen and Jim Miller of the
National Association of Wheat
Growers. The 1987 N.C. Wheat
Contest winners will be recog
nized by Ron Jarrett, crop scien
ce extension specialist.
Registration for the small grain
meeting was to beat 9 a.m. The
meeting was expected to run un
til 2:30 p.m.
Dr. Alvin L. Young, director of
the U.S. Department of Agricul
ture’s Office of Biotechnology,
will deliver the keynote adress.
Other speakers will be Nancy
Foster of the American Soybean
Association; Graham; Dr. Alan
York, extension weeds spe
cialist; Bill Sawyer, Dr. Frank
Humenik; professor of Agri
cultural Engineering at NCSU;
Dr. Charles Moore, extension
economist, and Dr. James Dun-
phy, extension soybean spe
cialist.
Registration for the meeting
will be held from 8:30 to 9:45 a.nv.-w
The day session will end at 4 p.m.
and the evening program, includ
ing a banquet and award pre
sentations, will begin at 5:30 p.m.
For more information about
either meeting, contact the
Craven County Agricultural Ex
tension Office in New Bern.
Wurlitzer Pianos & Organs
Selmer Band Instruments
Guitar'& Accessories
AflordabI* Rental Programs Available on
Pianos A Band Instruments, Excellent Service
Fuller’s Music House, Inc.
est in-store financing available
Low interest it
216 Middle Street
638-2811
New Bern
SET UP YOUR OWN SHOP IN
Vance Mill Flea Market
Vanceboro, NC „
Space for rent to sell your Items on dally or montn-
ly basis. Booths lor dally sale $3 per day. Chur
ches. Clubs, and Non-profit organizations—free
booths provided.
Bring goods you wish to sell on
Thurs., Friday or Saturday
For more information call 244-0508
^ CLIFF’S II
Seafood House
Highway 17, Chocowinity, N.C.
Phone 946-2075
Fri. I Sat.
RCA ColoiTrak Television
Cabinet
nwnber dMprvr
^ e»di enrW cotde AMng
AuH hogroiwwiPig
IflP -
aS'evWiMaAsr
WtHSueeBanOedUB'
Oaptay Busan > prsina
FLOUNDER,
SHRIMP,
& OYSTER PLATE
- Takesuts Welcome
26” Diagonal Square
Will allow $35 or more for
rlWlUie your old set on above set.
Good Price on Used
T.V. Sets—Come by
& take a look
SPAIN’S T.V. SERVICE
Call 244*1669 Sales & Service
NC 118, West (Piney Neck)
loeoeeeeeseeeoeoeeeoeeooeooeeea
wi mtnivi
TNI mQMT
TO UMIT
eUANTITItt
VANCEBORO
SUnON’S CLOVER FARM
WE RESERVE THE RIGHT TO CORRECT ERRORS
WtWILCOMI
wiespooD
tTAMPt
24M733
JEPSI COU-J
^ PROWICTS ^
OWALTNRV
HOT DOGS.....
IND CUT ROAST
PORK LOIN.....
.....ax1.29
QWALTNtY
BACON
........1x1.39
CRNTCR CUT tLICRO
PORK LOIN.....
.....ax1.79
WNOU
PORK LOIN....
J.29
CimOVTMttT
PORK LOIN.....
.....xx1.79
SND CUT
PORK LOIN....
1x1.29
WNOLI
FRYERS
32 OZ. BOTTLB
. UTORADEJ
M LEMORAK ^
302 CAN
T BARMS
SWEET
PEAS
IB 02. CAN
|AU VARISTIBSJ
LUCK'S
3/»l
30$ OAN 7 FAUNS
GUT GREEN BEANS, GGLDEN WHGLE KERNEL . .nunw
GORN, GOLDEN GREAM SHLE GORN Art TOWELS
SIHOLB ROLL
souirrv
*12 02. JAR
^ NHisEif .3/.89 49
— 21,1% ilirisiuE 2/49 mrirr. 149 Bunoi
1$ 01. SOTTLR FtAIH
KlUPT
BBQ SAUGE
1.29
2202.B0TTL1
DSLMOara
GATSUP
$$OI. BOTTLI D
OmMENT.
iTTLI DAWN MOUNTAIN SMHHO
1 OAL
BLEAGH
1 m.^Mclip« axvx^N^ |
MRIMICLIPS SJIVB
! 1 f LS. SAO 1 1 !
ORT. JAR
1
SSt .79!
DUKIS
WVIMIUISE
.ooli
II WITH FOOD 000.0 || |
WITH FOOD ORMR
1: :
I
{
ICLIP* SAVC]
24 OS. BOTTI.I
WISSON
.99
I TJM02.BOX
' KRAFT MAOARONI
' AOMRRSS
DINNER
\
2/.89