HBm
I
I Quiche, Salad
I An Ideal Meal
An ideal dish to serve during these hot summer
I months is a quick and easy Vegetable Quiche. To
accompany this versatile meal, a low calorie chilled
cucumber and bean sprout salad is suggested.
The Vegetable Quiche, a salad, and a cold drink is a
light and easy meal to be served on the patio, during a
I picnic, or even when,having guests in for the evening.
Quiches can be served hot or cold. They also can be
prepared an hour ahead and served at room temperature
nf ran 1 A ?4 -
? dii^au, iciri^craico or even irozen,
and reheated when needed. Chilled quiches make good
snacks and appetizers, too.
VEGETABLE QUICHE
2 small zucchini(Va lb.) thinly sliced
1 green onion, sliced
1 medium clove garlic, minced
lA cup butter or margarine
1 medium tomato, peeled and chopped (about 1 cup)
Vt cup green pepper, chopped
% teaspoon salt, or to taste
- ^ lA teaspoon pepper
Va teaspoon each basil and thyme
2 cups bean sprouts, draiined and coarsely chopped
__ 9 in. pastry shell* partially baked, or unbaked andbrushed
with egg white* then dried
3 eggs
y* cup half and half
XA cup Parmesan Cheese
Saute zucchini* onion and garlic in butter about 5
minutes, stirring occasionally. Stir in tomato, green
peppers, salt, pepper, basil and thyme.
Cook over low heat 10 to 15 minutes or until vegetables
are tender and liquid has evaporated.
Mix bean sprouts into cooked vegetables and spread
evenly in pastry shelh
Beat eggs and half and h%lf until mixed but not grothy;
pour into shell. Sprinkle with Parmesan.
Bake in preheated 375? oven 30 to 35 minutes or until
set. Makes 6 servings.
With vegetables becoming plentiful and less expensive
than during the winter months, a Vegetable Quiche
and a cucumber-and-bean sprout salad are an interesting
way of makins sure the whole familv oets the vitamin*
needed for their diets.
Most of the vegetables required for the quiche and
salad can be grown in your garden. - They include
zucchini* onions, tomatoes, cucumbers, and green
peppers. Bean sprouts are readily available at your local
supermarket, or can also be grown right in the kitchen*
Sprouts
To Grow
You can't beat bean
sprouts for a quick lesson I
ini growing. From tiny,
dired mung beans (buy ^
them in big supermarkets 4
or oriental foods markets), I
you can grow crispy. ?T\
crunchy, nutritious sprouts MXJ
in just four or five days. K^ ^
Soak 3 to 4 tablespoons of I
the beans overnight in life, ^fullSui3Uj pQ
warm water. Then rinse. ISoiwrx^j
PlaCe the beans on a double I
layer of damp cheesecloth I
or rtaner tnwelinc. in a I SWiCT smoppf: fresh bakec
colander. CINN. BUNS ..
The beans should be swirr shoppi: frcsh sakio
spread in a single layer. POUND CAKE..
Place ^another moistened -tout favohtf: chocqiat
cloth or towel over and COOKIES.,...
sprinkle with warm water to rout favokiti : dutch api?
saturate. Place the colan- APPLE PIE....
der over a pan and store in CAM OF TMi wll*: ,ncm
a dark place. COCONUT CAKE
Every time you think of it
(remind yourself), check to
be certain the sprouts are
moist. Sprouted beans will V FRESH Gl
keep for several days in the H i
refrigerator. H DONU
ATTENTION I >11
TAXPAYERS
I nnT
I Your tax dollars, like I
your paycheck dollars, I
ilnn't atiiniffk an far a a
they used to.
Give your state
government your best I
ideas on how to stretch I
tax dollars farther by
Waste-Une
1800-662 7952 i
Toll-frw in North Carolina
Govamor't OfTW* of Citkm Affair*
Capitol. RmUAgh, N.C. 27611
f
fr^CfiSmi R'
14
Vegetable Quiche
A vegetable quiche with Chun King and green p?
bean sprouts, sliced zucchini, onion, wedges In a s
Send your recipes to
P.O. Box 3154
W-S, N.C. 27102
COPYRIGHT 1*71 WINN-OtXtf CMARIOTTI, INC.
QUANTITY RIGHTS KSKRVID...PfftCtS GOOD
THRU SATURDAY JULY 14, 1f7*.
? FAMILY PAK DINNER
BREAST. 4 WINGS, 4 THIGHS* 4 DRUMSTICKS W
FRIED CHICKEN I
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OILS 17, LBS. # |||]
E SLAW, 17, LBS. J
TATO WEDGES | UPIECE M
EA. Jhj|h BAPPC
) BAKED FRESH DAILY: ONION OR
99' KAISER ROLLS. 89*
> BAKED FRESH DAILY:
:i?zt 99? GARLIC BREAD \o?*\ 75?
E CHIP MOT CHOPPED PORK
ooz *1" BAR-B-QUE... *3"
LEOR SLICED TO ORDER:
"??t2 *1" SWISS CHEESE.. ?. *2"
MADE FRESH DAILY: CHICKEN OR
f-.n'M" SHRIMP SAIAD ... '3"
LAZED FRESH GLAZED 1
ITS APPLE FRITTERS I
9 9129 I
FOR JL M
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uppers topped 'with tomato
ummertlme treat.
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| YOUR TOTAL D
SAVE ON PRID
1 Lb. BOX
ft A I TIUEC
16 oz. SIZE
MELLO YELLO, T
PEP
POCOHONTAS
GRAPE
JELLY
2- aa
JAR
LAND-O-LAKE!
YOUNG HEN
TURKEY
12-13 Lb.
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Prices Go
* 1 w
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After working hard to
package fruits and vegetables
for home freezing,
.make sure they're stored
at zero degrees F. or
below. They need to be
kept that cold to maintain
their quality.
Packages of unfrozen
food should be spaced at
least one inch apart in
the freezer since heat
must be given off in
order for them to freeze,
says Jane Aitchison, agricultural
extension
Me
Ft
toods and nutrition specialist
at North Carolina
State University.
??Put no more unfrozen?
food into a freezer than
will freeze in 24 hours.
For quickest freezing,
place packages -against
-freezing plates or coils.
FROZEN CABBAGE
Cabbage can be frozen
at home for later eating,
but it will only be suitable
for use as a cooked
vegetable.
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POOP
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If cooked cabbage is a
favorite with your family,
follow these freezing
tips from Dr. Nadine
Tope, foods and nutrition
specialist with the
North Carolina Agricultural
Extension Service.
Select freshly picked,
solid heads and trim the
coarse outer leaves.
Then cut the cabbage
into medium to coarse
shreds or thin wedges,
or separate the head into
leaves. Heat in boiling
water for TVi minutes. '
-V '
ssage Boa
Helpful Hints
or Househok
Cool promptly in cold
water and drain.Pack
the cabbage into
inch headspace. Then
seal the cartons and
freeze. ?7
FREEZING SQUASH
Summer squash is eaeasy
to freeze at home.
Select young squash
with small seeds and a
tender rind, advises?
Jane Aitchison, NCSU %
>
foods and nutrition extensiori^specialist.
f f
STORE
\
SAVE ON SH
PORK AND
BEANS
jJ LIMIT 2 WITH A $
ADDITIONAL CA
rSffl ~
>gg| 8 BOTTLE |
CARTON
3LATE Dona
JNAISF
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9$ '/>
~ 1 GAL.
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it House On Patters
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?turd?y, Ja)> 14, 1979 Pmgo 17
Wash the squash and
cut into l/j inch slices.
Blanch the slices in boiling
water for three minutes,
then cool the
squash Dromptly in cold
water and drain.
Pack into containers.
leaving Vi inch headspace.
Seal containers
and freeze. *
YOUNG CHICKEN
Ever wonder why
some chicken bones turn
dark after cooking and
why the meatrnext to the
trd
Is
^ , '
hones has dark areas?
According to specialists
with the .Norths =====
Carolina Agricultural
Extension Service, the
darkening is a natural
condition related to the
blood Jn the
bone. *
According, to them, it I
used to be that chickcn^ |
were not killed or mar- I
keted until they were I
several months old. J
T^5I
??H?
owboat
514 V} oz. m
CANS
FOR
2.00 OR MOREORDhK.
lRTONS 99c
70?
Id Duck Orange
UICE
AO^I
JMEGROWNi
JCUMBERS
UKES
19c
on Ave.