For And
1 '- ' i <
About Women
PAGE TWELVE
THE CHOWAN HERALD, EDENTON, MAY 2», 1970.
Chowan Memid Society Mcwa
'Mrs. John Dortch Lewis,
'Mrs. Bill Underwood, Mrs.
James S. Lewis, Jr., and Mrs.
Charles 'Norwood, Jr., of
Goldsboro spent Monday in
Edenton visiting Miss Sara
Miller.
u
Mrs. Yates Parrish, Faye
Jean and Patricia Parrish and
Susan Shearin attended the
graduation exercises at Peace
College last Sunday.
0
Mrs. Irma Allsbrook and
daughter, Mrs. Archie Hughes,
spent the weekend in .Rich
mond, Va., visiting relatives.
Mr. and Mrs. V. E. Tynch,
Mr. and Mrs. Guy Toppin,
Mrs. 'Nellie Barnes of Suffolk,
Va., Mr. and Mm. Thomas
Perry and son Michael and
Mrs. Kay Cherry spent the
Martin Zimmerman of
Reeky Mount and Miss Dor
othy Bufflap of Elizabeth
City spent the weekend as
j guests of their parents, Mr.
and Mrs. J. Edwin Bufflap.
* iff!
BPW OFFICERS—Mrs. Julia Hassell, director of District 10.
Business and Professional Women’s Club, May 21 inducted
the officers of the Edenton club during a meeting at Edenton
Restaurant. Mrs. Beulah Boswell, right, was installed for a
second term as president. Others shown are, left to right:
Mrs. Lena M. Leary, treasurer; Mrs. Ida Waff, recording sec
retary; Mrs. Josephine Tew, corresponding secretary, and
Miss Edna Snell, first vice president. Mrs. Paula Hughes,
second vice president, was not present
Churchwomen Start Campaign
Churchwomen from
throughout Edenton and Cho
wan County are launching a
funds campaign to furnish the
“quiet” room at the new Cho
wan Hospital. They will
.f seek to raise $2,000.
Mrs. F. B. Drane and Mrs.
Thomas Ward have been
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I Orange Drink 39c
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]w. L South's Store
ROCKY BOCK SECTION
Phone 221-4031 - Edenton, N. C.
weekend at Manning, S. C., to
attend the funeral of Elton
Miller, formerly of 'Edenton.
Mrs. Don Haithcock and
children of Durham visited
with her parents, Mr. and
Mrs. Richard Hollowell, last
week.
t ■ -o
Mr. and Mrs. Horton Cor
win of Richmond, Va., are
spending this week in Eden
ten visiting friends.
Leonard Small and boys,
Leonard, Jr., and West, spent
Saturday fishing at Oregon
•Inlet.
Mr. and Mrs. Earl White
and family spent the weekend
at Nags Head.
Maurice Bunch, 111, of Lex
ington spent the weekend
with his grandmother, Mrs.
Maurice Bunch.
Mrs. Charlotte Small and
daughter Jewell spent Satur
day in Norfolk, Va.
named co-chair.nen of the
campaign.
Representatives of church
women from every church in
the county are being asked
to head the campaign in their
respective church. The goal
will be broken down with
each church being asked to
raise a certain amount.
i Dr. and Mrs, Mike Malone
i nnd family of Durham spent
several days this week with
his mother, Mrs. W. E. Ma
-1 lone.
[ Mr. and Mrs. Ben 'Lambeth
. of Greenville spent Sunday
with his parents, Mr. and
Mrs. W. O. Lambeth.
’ Mr. and Mrs. Curtis Pres
ley and family of Raleigh
spent the weekend with his
mother, Mrs. John Presley.
| Mr. and Mrs. Thomas Ash
ley and Mr. and Mrs. P. C.
1 Ashley spent the weekend in
Selma with Mr. and Mrs.
( Jimmy Ashley and children.
| - O
Mr. and Mrs. Vann Small
and Mr. and Mrs. T. S. Leary
. spent the weekend in Durham
| visiting Mr. and Mrs. Dickie
. Clark.
Mr. and Mrs. A. E. Gab
l bard of Hickory spent the
. weekend with their daughter
and son-in-law, Mr. and Mrs.
John Paul Bass.
i Mr. and Mrs. Pete Dail and
children visited Mr. and Mrs.
Joe Hollowell, Jr., in Virginia
Beach, Va., on Saturday.
Mr. and Mrs. David White
and Mr. and Mrs. Bill Perry
spent Friday and Saturday at
j Nags Head.
o
Mr. and Mrs. Alma Griffin
and Mr. and Mrs. Tommy Nix
on spent the weekend at
Nags Head.
Mr. and Mrs. Haywood
j Bunch had as their guest
their daughter, Mrs. Bill Erv-
I in from Chapel Hill.
Dillard Dixon spent the
weekend in Raleigh with his
, grandfather, Dr. Bobbitt.
Miss Charlene Smith and
I family had as their guest,
| Miss Debbie Ainsworth of
I Pittsburgh, Pa., over the
I weekend. She is to be Miss
Smith’s maid of honor in her
iforthccming wedding.
Mrs. Stuart Patten spent
the weekend in Washington,
D. C.
Mr. and Mrs. Woody Cope
land and Kevin and Mr. and
Mrs. Oscar White and child- |
ren spent the weekend at ;
Hatteras. ;
o
Mr. and Mrs. C. T. Dixon,
Jr., spent the weekend at
Nags Head.
Mr. and Mrs. Jesse Harrell,
Mr. and Mrs. N. J. George, Dr.
and Mrs. Richard Hardin, Mr.
and Mrs. Wesley Chesson, Mr.
and Mrs. Leo Katkaveck, Mr.
and Mrs. Cecil Fry, Dr. and
Mrs. David Wright and Mr
and Mrs. J. M. Thorud spen"
the weekend at Nags Head.
Mrs. Wood Privott will at
tend her 50th class reunion
at the University of North
Carolina at Greensboro this
weekend.
Work that is performed
ahead of schedule is a pleas
ure, when completed.
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SKILLET CHEF—Grand Canyon Goulash is a good example of one-dish camp
cookery at its best. Made with a base of condensed tomato soup, it has meat, vege
tables, and zingy macaroni and cheese all combined in a delicious whole. Serve
with crusty rolls right from the skillet.
From The Chowan Herald Kitchen
By MILDRED HUSKINS <
Just as soon as school is j
out hundreds of American ,
families will take to the
roads and lakes for camping ,
or boating vacations.
They, too, must cat and {
Mom often needs suggestions ,
for one-dish meals to be
thrown together for big, big
appetites.
Nowhere is ingenuity put
to a greater test than at the
campfire. Campsite cookery
may be routine hot dogs,
hamburgers, steak and begin :
all over again—or it may be
as imaginative and interest
ing as any heme culinary
masterpiece.
The success of camp cook
ing or cooking in the small
galley of the boat, depends on
careful planning, a thought
ful selection of recipes and as
few extraneous ingredients as
possible. Stick to the neces
sary basics. Most spices, with
the exception of salt, pepper,
garlic salt, and an herb or
two, may be left at heme
when already seasoned con
densed soups are used as the
liquid in an all-in-one dish
such as Grand Canyon Gou
lash. This can be cocked
and served in the same uten
sil. It combines meat, maca
roni and vegetables all in a
handy skillet. Serve with
hard rolls and salad and it is
sure to satisfy even the
hungriest of hungry campers
m &
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EDENTON ■
or boaters.
Gaspe Peninsula Chowder
is another one-dish-er that
will tune appetites to a high
pitch. This is also a supper
scup with the tang of onions,
a winey vegetable-beef flavor
and the goodness of Vienna
sausages.
Grand Canyon Goulash
1 lb. ground beef.
v z cup sliced onion.
Va cup slivered green pep
per, optional.
1 can condensed tomato
soup.
1 can “MacaroniOs” with
cheese sauce Or macaroni and
cheese.
1 can (8 oz.) whole kernel
corn, drained.
Va teaspoon salt.
Generous dash pepper.
Generous dash garlic salt.
Brown beef and cook onion
and green pepper until ten
der; stir to separate meat.
Pour off fat. Stir in remain
ing ingredients. Heat. Stir
often. Makes four generous
servings.
Gaspe Peninsula Chowder
4 to 5 slices French bread.
2 tablespoons softened but
ter.
Dash garlic powder.
1 can (4 oz.) Vienna saus
ages, drained.
1 can condensed onion
soup.
1 can condensed vegetable
and beef stockpot soup,
i I*4 soup cans water.
Spread both sides of bread
with softened butter; sprinkle
with garlic powder. In skil
let, toast bread on both
sides; remove. Cut sausages
in one-inch slices; brown in
butter. Add soups and wa
ter*" Heat; stir now and
then. To serve, place one
slice toast in each bowl; pour
soup over toast. Makes four
to five servings.
Facilities for serving a het
meal are often lacking aboard
the boat or at the campsite
so it is necessary to pack the
picnic basket with the family
favorites. Here is a new ver
sion of Deviled Eggs which
could be placed in the cooler
for later eating.
Stuffed Chip Eggs
4 eggs, hard bailed.
4 slices bacon, cooked until
crisp.
3 tablespoons mayonnaise.
2 teaspoons minced parsley.
1 teaspoon sweet pickle rel
ish.
Va cup finely crushed po
tato chips.
Paprika.
While eggs are still warm
cut in half lengthwise. Mash
yolks and mix with next five
ingredients. Mix until smooth.
Fill whites with yolk mix
ture using either a pastry
i tube or lightly spoon in heap
ing full. Sprinkle with pap
• rika. Keep cool until serv
ing time.
Here is a quickie but deli-
cious dessert. Use the lusci
cus strawberries now in
abundance.
Lemon Creme Slices
il can lemon' pic filling.
J jar (7 oz.) marshmallow
crcmc.
8 thick slices pound cake,
fresh or frozen.
Fresh berries in season,
sweetened to taste.
Stir together pic filling and
marshmallow crcmc until
light and fluffy. Toast cake
slices on both sides. Spoon
mixture over each cake slice
and top with berries. Makes
eight servings.
Quickies
A tart and easy sauce is
just the thing for barbecuing
beefburgers, chops or kabobs.
Just 'mix together one cup
soy sauce, one cup salad oil,
three - fourths cup lemon
juice and a halved clove of
garlic. Baste the meat as it
broils.
For a quick dish to utilize
cooked bed', take off on chili.
Cube the meat and heat with
tomato sauce and onions. Add
chili powder to taste. Kidney
beans drained and included
at the end need just be heat
ed through.
Sack lunches are “in" when
the weather warms. Sand
wiches are a natural. Slices
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' [%| ms ■I Pj ■ I 111
■ .11 dVWai ■ | §VmJ §V.I mIV V.h
: V -<'■> I h:m: Y TO V \ <.
of pork loin roast and Moz
zarella cheese make a tasty
twosome. Halved frankfurt
ers with mustard provide a
welcome sandwich. Meal
loaf, moistened with catsup,
bacon and tomato, chopped
ham with pickle relish are all
lunchtime plcascrs.
Bacon curls spark up eggs,
salads and sandwiches. They
are an easy garnish. Pan
broil the bacon slightly, then
wind it around a fork and
finish cooking until crisp.
MONTHLY MEETING
The Chowan Scottish Rite
■ Club will hold its monthly
i meeting Friday at 7:30 P. M.
at ‘the clubhouse on 'North
, Granville Street. Clarerkte
White, president, urges all
j members to attend, as this
■ will bo the last meeting until
; this fall. He also urges
members who plan to attend
to make reservations with the
' president or Bill Stallings. *
' BAND CONCERT
| The John A. Holmes High
School Band, directed by
Stuart Patten, will present'a
spring concert tonight (Thurs
day) at the Holmes Auditer
i ium. The concert begins at';B
■ o’clock and the public is ift
> vited to attend.