From The Chowan Herald Kitchen By Mildred Hoskins “It’s simple and easy to prepare for a delicious Harm weather supper or BTfhcheon,” the first line of a release in our files said, so we looked further. This one came from the Canned Salmon Institute. We had almost forgotten how delicious canned salmon can be. How long has it been since you tossed up a batchofold-fashionedsalmon salad with hard-cooked eggs, sweet pickle relish, lemon juice and homemade mayonnaise? Maybe the high cost of a can of salmon has been partially responsible. But, a can of salmon can go a long way, and what isn’t expensive these days! This salad should be a delight for the working woman, for it can be put together in just minutes after work. Little preliminary preparation is needed, for the potatoes and eggs can be boiled while £you’re having your morning and the marinaae can be made ahead and kept in the refrigerator, for use not only on this salad, but others as well. You can almost do this one right off the pantry shelf. Salmon Salad Nicoise 1 can (7% oz.) salmon For Sale By Owner House and yard in good condition. Conveniently located in town. Three bedrooms, 1 bath, large den, kitchen and dining area. Outside storage room and fenced-in back yard. Call: 482-8793 after 6 P. M. TyCer downtown kSedenton b 'tLW* j MKi u, B I / j iy J»illSpSflMj^^^^Mp polyester coots -hot you o Reeling elegance for an affordable A. Single-breasted alabaster Welt half-sizes. B. Single breasted wth scarf in ootmeoi arm grev 100% "/_-c;j- |, ;- ( j,J^v'^".-s,''icV , r jl' ,^"^t!!f..‘sssV'*t"'.'i|i?S' ?,' polyester plush Front ona bock yoke detail button tat I l , *^‘ , J !^l V^H*.f^F^^i?V^' , *^ , '’"^S*h‘ f * tlee-es and club collar Half-sizes In ootmeoi ond g-ev <. '■'‘^jr^'Ji*if'lm**' ~ *tpj^."« C. Double breasteo m 100% polyester heather plush It s detailed with shoulder epauiers flange back wel> }'j?T ■ > ‘ 4 ',o" r* sj ■_ 4 *'{jk/S’Vj/j\ * "'V “ie'« > pockets notch collar and button tab sieeves Half s zes *J\ ','jSrJ" ‘ * '"i ,*'s*._■ Vjf*''’. A in ootmeoi and blue Shop Monday Through Thursday 930 fl -, \J- «,»% ' :,;. -sk-':*‘~‘i'* ■'■* v)**; J v V a. m., ’til 5:30 p, m„ Friday 9.30 a. m, ’til 9 p m., Saturday 9:30 am., ’til iB/*'v'V> ; - v ;y. s -- .-A **K f,:< '"^ 6p.m. Phone 482-322 LJj **' JT ' ''„>- '*>* ■ * ’ * -\‘ 4 new potatoes, peeled and cooked 1 can (16 oz.) whole green beans, drained 2 tomatoes, sliced 4 hard-cooked eggs One-third cup chopped ripe olives Marinade Drain and flake salmon. Slice potatoes. Drizzle one half cup marinade over potatoes and drained beans. Let stand 30 minutes. Layer potatoes, tomatoes and beans in salad bowl. Arrange salmon, eggs and olives around top of bowl; drizzle with remaining dressing. Serves 4. Marinade Two-thirds cup oil One-third cup red wine vinegar 1 dove garlic, crushed 1 tablespoon prepared mustard 1 tablespoon chopped parsley 1 teaspoon salt V* teaspoon pepper Combine all ingredients. Mix well and chill. Our half-dozen tomato plants are still furnishing us an adequate supply. It has been an excellent tomato crop year. It’s possible to serve fresh tomatoes in dozens and hundreds of ways, raw or cooked. They can be stuffed and baked, as an elegant Souffle Stuffed Tomato or, filled with ground beef before baking. While tomatoes are plentiful try Souffle Stuffed Tomato, as attractive as it is delicious. Souffle Stuffed Tomato 6 small to medium-sized fresh tomatoes. % teaspoon salt, divided Vfe teaspoon ground black pepper, divided lVfe tablespoons butter or margarine y« cup finely chopped onion 1 dove garlic minced lVfc tablespoons flour Vz cup milk 2 eggs, separated 2 tablespoons finely chopped parsley Grated Parmesan cheese Cut a thin slice from the stem aid of each tomato; scoopoutpulp (save for other use); pat (ky with paper towds. Sprinkle with one fourth teaspoon of the salt and half the black pepper; set aside. In a medium saucepan melt butter. Add onion and garlic; saute for 3 minutes. Stir in flour; cook and stir one minute. Stir in milk; cook and stir until mixture boils and thickens. Remove from heat; stir in egg yolks, parsley and remaining salt and pepper; mix well. (May be prepared to this point and refrigerated. Twenty to 30 Delegates Selected Two hundred official delegates and 100 alternates for the October Governor’s Conference on Libraries and Information Services have been selected and notified, according to H. William O’Shea, chairman of the delegate selection subcommittee of the con ference advisory com mittee. The conference will be held Oct. 19-21 in Raleigh’s Civic Center. Delegates from the Pettigrew Regional Library will be Katherine C. Biggers of Perquimans County; Margaret A. Grif fin of Tyrrell County with Debbie Huth as an alter nate; and Daisy Lee minutes before serving complete the recipe). Beat egg Whites until stiff, but not dry; fold into yolk mixture. > Place tomatoes in a shallow baking pan. Spoon souffle mixture into tomato shells. Sprinkle with Parmesan cheese. Bake in a preheated 375 degree oven until puffed and golden, about 20 minutes. Will hold for up to 20 minutes, if necessary before serving. Makes six salt. Place tomatoes in a shallow baking pan. FID with beef mixture; top with cheese strips in criss-cross fashion. Bake at 350 degrees until hot and cheese is mdted, 12 to 15 minutes. Makes six servings. Beef Stuffed Tomatoes 6 large tomatoes 1 tablespoon salad oil One-third qup chopped onion V* cup chopped green pepper 1 lb. ground lean beef 2 teaspoons chili powder 1% teaspoons salt 2 slices American cheese, cut into 21 strips. Cut a thin slice from stem end of each tomato and scoop out pulp. Invert shells to drain. In medium skillet heat oil. Add onion and green pepper; cook until onion is golden, about 2 minutes. Add ground beef and brown about 5 minutes; spoon off fat. Stir in chili powder and Williams of Washington County. The delegates, chosen from more than 1,500 nominations from citizens all over North Carolina, have been carefully balanced at all levels, in cluding racial, geographic, socioeconomic, occupation and handicapped, to assure that the library needs of every group can be con sidered, O’Shea said. Guidelines state that at least two-thirds of the delegates must be lay people, not connected with libaries, with the remaining one-third library connected. All North Carolinians are welcome as observers, O’Shea added, but registration is necessary. THE CHOWAN HERALD SECTION C I ■HKfSEur -W— ’Y* -J MJPPER SALAD Salmon Salad Nicoise is tasty and easy to prepare for warm evening dining. It comes ail in one bowl. Serve with crunchy French rolls and a glass of chilled white wine. Cookies baked with solid shortening tend to be crunchier than those made with liquid or melted shortening. BINGO I EACH THURSDAY - 8 P. M. AT ST. ANN’S CATHOLIC CHURCH Two Jackpots ENJOY BINGO IN AIR CONDITIONED COMFORT (flßef/c TyCer downtown kS edenton ‘Tm having a fit" jjr from Levi‘S Womenswear \ \ have my kind of fit. Not tight. jV \ Never uncomfortable. Just \ soft, smooth and vp V “Maybe you can relax ,n flattering-almost like they Jkl skin tiahriean, I can't «•» » M'" 2JSSS, "The length is right, too. for rolling up or leaving down, And Straight Legs come V I 1A * A lh *_ *w ■ls ▼ QUALITY NEVER GOES OUT OF STYLE. i Shop Monday Through Tliursday 8:30 A. M. Until 5:30 P. M. Friday 9:30 A. M. Until 9P. M. Saturday 9:30 A. M. Until 6P. M. Phone 482-3221 u Edenton, North Carolina. Thursday, August 24, 1978 Join The Mcvel© MICHEUN WE’VE GOT A COMPLETE STOCK OF MICHEUN STEEL-BELTED RADIALS FOR AMERICAN CARS, IMPORTS AND | CAK^ y m Ask about Albemarie Tire Service’s flto own 40,000 mile warranty with ’*' r FREE rotation and balancing, and IH I'm.w FREE front-end alignment for the yVJ* life of the tire tread. SECTION C Iness Is Fatal To Mrs. White Mrs. Liday Spruill White, Route 3, Edenton, died Friday in Chowan Hospital Hospital following an ex tended illness. She was 42. A housewife, Mrs. White was a native of Washington County, the daughter of Mrs. Anna Allen Spruill and the late Dewey A. Spruill. In addition to her mother, surviving is a daughter, Tammy Jo White of Creswell, and two brothers: J. Spruill of Durham; and Jimmie Spruill of Boca Raton, Fla. She was a member of Galilee Mission Episcopal Church at Creswell. Funeral services were held at 2 P.M. Sunday in Williford-Barham Funeral Home with Rev. William Tyndall officiating. Burial was in Beaver Hill Cemetery. Pallbearers were: Jack Williams, John D. Spruill, Gregory Spruill, Edward Pritchett, Don Jernigan and Wayne Jernigan.

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