GETTING READY—CtrI Forehand, a member of
Perquimans County Horse and Pony Club, is pictured here
with one of the horsee to be shown Saturday night. The ring
is located four miles west of Hertford.
Horse Show Set Saturday
The Perquimans County
Horse and Pony Club would
to invite you to attend their
second show to be held'
Saturday night at 6 o’clock.
The show ring is on Joe
Perry’s farm four miles
west of Hertford.
' The program consists of
BUY A NEW BUICK,
010$, PONTIAC, GMC TRUCK,
JEEP OR A FINE USED UNIT AND...
We Trade For
ANYTHING
Land, Buildings, Livestock, Furniture,
Trailers, Bulldozers... Anything!
/jgj’V VISIT THE HOME Os THE*GM* GIANT
rarllfllir motor corp.
/plAt raw?
| CHOWAN
■
LIfNCDIT A I
NATIONAL HOSPITAL WEEK
MAY 7-13, 1978
"HOSPITALS WISH YOU WELL"
SUN. MON. TUE. WED. THUR. FRI. SAT.
...GUIDED TOURS OF HOSPITAL BY APPOINTMENT...
Cal 482-8451, Ext. 200 I
8 A.M. to 10 A.M.
Diabetes Screening HOSPITAL
10 A.M. to 12 noon PirKiir
Blood Pressure Clinic ri^mt
FOR HOSPITAL
*«£ Ufc 2 30t04 . 3# 2 P.M. to 6 P.M. EMPLOYEES
Dedication of Health Blood State Display of
Edneatlbn Annex and Blood Pressure Clinic Emergency and Rescue I
Opea Moose Equipment
...GUIDED TOURS OF HOSPITAL BY APPOINTMENT... T
Call 482-8451, Ext. 200
educational program educational program educational program
OfEN TO THE PUBLIC OMEN TO THE PUBLIC OPEN TO THE PUBLIC
7:88 P.M. to 8:88 P.M. 7:BBP.M.toB:BBP.M. 7P.M.to 18P.M. 7:88P.M.t0»:30P.M. 7:BBP.M.toB:BBP.M.
Hypertension and Bland Diabetes The Nurse and the North Reception for local and How to Prevent a Heart
Pleasure Clinic Carolina Law Aren Mayers and County Attack
(not open to oenekal public) Csauulssioners
(NOT OPEN TO GENERAL PUBLIC)
.— '• 111 ' ' '
classes for adults and
children, including halter,
trail, western and English
pleasures, and speed events.
Spectators will be en
tertained by all of the
events, plus the concession
stand will provide good food
to keep everyone well fed.
Interesting Recipes Uncovered During Cleaning
It’s spring-cleaning
time...in our files.
We find some interesting
things tucked away in the
most surprising places.
These are bits of in
formation or recipes which
come to us from com
mercial test kitchens and
which we think you would
like to know about. So, we do
not apologize for a potpourri
food column occasionally.
It was interesting to us to
discover that Ore-Ida Foods
conducted a cross-country
canvass of top-rated
restaurants trying to
discover, of course, how
these fine eating places use
potato products. Inicdently,
they came up with some
“tips from the top” on how
four-star restaurants have
built reputations on spec
tacular shows of dinner
drama...or how to not only
please palates but satisfy
psyches as well. For in
stance Nancy Goldberg,
who has pampered patrons
as owner-operator of
Chicago’s Maxin’s de Paris
for over 15 years, says that
people come out to relax, to
be pampered, and to enjoy
fine food and service. She
suggests that you not try to
make guests feel “at home”
but put them “at ease.”
Library Receives Books
Shepard-Pruden Mem
orial Library has re
received the following new
books:
Adult Fiction
“Whistle” by James
Jones, “Dead Eye’” by John
Reese, “Stand in the Sun”
by Max Von Kreisler, and
“By Her Own Bootstraps”
by Betty Coates.
Adult Non-Fiction
“The Encyclopedia of
Sports” by Frank Menke
and “The Two” by Irving
Wallace.
Library Doings
Patricia Waff Carroll’s
art show is still on display
and will be in the library
through May. This is local
talent and a most fantastic
Other suggestions came
from Old Original Book
binder’s in Philadelphia,
Rosdli’s Four 10 of Seattle
and the Court of Tow Sisters
in New Orleans. From time
to time we’ll pass along
some of the recipes for the
elegant dishes served up in
these places using the lowly
potato.
From our What’s New file
we have some recipes which
include Pepperidge Farm’s
new Sour Cream and Chive
Croutons. These were
developed in the Pepperidge
Farm Test Kitchens.
Croutons have long served
as a garnish for soups and
salads but in this age of the
liberated cook, they are
being used in greater
culinary flights of fancy.
Consider the simple baked
potato. It is usually served
mounded with sour cream
and chives. Substituting a
spoonful of sour cream and
chive croutons imparts
these popular flavors in the
easiest popular way. By the
same token these flavorful
little croutons provide a
delicious topping for a fine
flounder dish.
Crunchy Flounder Fillets
4 flounder fillets
y« cup melted butter or
margarine
Vi teaspoon paprika
display that can be pur
chased. If you would like to
see local art and possibly
buy some creative work,
please stop by the library
and see this display.
Our story-time film for
Tuesday May 9 will be The
Story About Ping. Based on
the children’s book by the
same title, this story is
about a little duck who lives
in a houseboat on the Yantze
River. The duck discovers
the hazards of leaving home
and, after narrowly
escaping the cook pot, has a
happy reunion with his
family. So be at the library,
Tuesday morning at 10:30
for the film, games, stories
and fun.
V* cup lemon juice
2 tablespoons chopped
parsley
1 cup Sour Cream and
Chive Croutons
Place flounder fillets
‘folded into halves on a
greased broiler pan. Brush
with melted butter mixed
with paprika and lemon
juice. Broil for eight to 10
minutes or until fish flakes
easily and is cooked. Place
on serving platter and
sprinkle with chopped
parsley. Top with croutons
and serve at once. Serve
with fresh asparagus spears
and lemon wedges.
Since omelets are a
recurring theme on many a
brunch menu the hostess
should aim for something
new and different by adding
a surprise ingredient. How
about this ham and
mushroom omelet with the
surpirse of those convenient
sour cream and chive
croutons?
Ham-Mushroom Omelet
8 eggs
y« cup milk
1 teaspoon salt
y« teaspoon pepper
1 cup slivered cooked ham
1 can (6 oz.) sliced
mushrooms,
drained
Mi cup butter or
margarine
1 cup Sour Cream and
Chive
Croutons
In a bowl, beat eggs with
milk, salt and pepper until
well Mended. Fold in ham
and mushrooms. Heat
butter in large skillet. Pour
in egg mixture. Cook
without stirring until edges
are set. Sprinkle croutons
over top of omelet. Lift
edges of omelet allowing
uncooked portion to run
underneath. Place omelet
under broiler and broil until
top of surface is set. With
spatula, fold omelet into
halves and slide out onto
warmed Matter. If desired,
omelet can be sprinkled
with more croutons. Serves
four.
Also from the What’s New
file comes a message from
Pillsbury that the 1978 Bake-
Off Cookbook is available
with 100 prize-winning
recipes. If it is not at the
grocery store send $1.29 to
Pillsbury Company, P.O.
Box 60-1532, Dept. 721,
Minneapolis, Minn., 55460,
for your copy. Here is a
recipe for making an in
teresting main dish from
zucchini which is among the
recipes included in the book.
Pepperoni Zuccini
Crescent Squares
1 can (8 oz.) Quick
Crescent Dinner Rolls
3 tablespoons margarine
or butter, softened
softened
2 cups thinly sliced zuc
chini
Mi cup chopped onion
x k teaspoon oregano
2 tomatoes, cut into 12 V\-
inch slices
l cup thinly sliced pep
peroni
3 slices Cheddar cheese
cut in one-inch strips
Heat oven to 375 degrees.
Separate crescent dough
into two long rectangles.
Place in ungreased 13x9-
inch baking pan; press over
bottom and one-half inch up
sides to form crust, sealing
perforations. Spread dough
with one tablespoon
margarine. In fry pan,
combine remaining two
tablespoons margarine,
zucchini, onion and
oregano; cook and stir until
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Tidewater Liquidators
Warehouse
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OPEN! MON.-THURS. 9 ’TIL 3:30
FRIDAY 9rf>o’TlL *OO
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zucchini is crisp-tender.
Spoon hot zucchini mixture
evenly over crescent crust.
Top with tomato and pep
peroni slices. Bake for 25 to
30 minutes or until crust is
deep golden brown. Remove
from oven; top with cheese
SUNDAY BRUNCH For a relaxed Sunday Brunch serve
this delicious omelet with its surprise filling of sour cream
and chive croutons.
Page 5-C
strips. Return to oven one to
two minutes until cheese is
melted. Cut into squares and
serve. Makes six to eight
servings. To reheat left
overs cover loosely with foil
and heat at 375 degrees for
12 to 15 minutes.