Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / July 14, 1979, edition 1 / Page 20
Part of Winston-Salem Chronicle (Winston-Salem, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
P?gt 20 Tb? Cbwkk, S+lwU A Sala v The Su Ham never tasted ; . S5q -good! That's what j they'll be saying after the first bite of Mandarin Ham Salad. This deluxe version, fit for a party or dressed up family meal, combines strips of ham with pineapple chunks and mandarin orange segments. Miniature marshmallows and cooked rice add flavor and texture interest while sour cream and mayonnaise pair up for the smooth, creamy dressing. For economy and convenience, make this summer ? salad a bonus follow-up for I a Sunday ham, suggests < the National Live Stock and t Meat Board. There are a ^ variety of hams to choose r from including bone-in, ? semi-boneless, boneless J and canned. Or buy a 5 "Fully-cooked" ham slice r Econoi Budge It seems that budget woes * follow you everywhere-including into the backyard for a barbecue. But you-can enjoy a full ? summer of outdoor cooking without straining the food budget when you choose meat cuts wisely and prepare them carefully, says thp Matinnal F ^ ???uhoi 4-iTt Jiuvfc auu , Meat Board. o Of course, Hamburgers . and hot dogs top the list for barbecuing on a budget, but they can be just the beginning of the vCost-s cutting cookout fun. There are a variety of economical beef cuts that are all the more delicious when they L are cooked over the coals. But since less costly cuts I are often less tender, some J special techniques need to I be used to assure tender, | tasty results. Beef Up the Grill For the economical ap- 1 HELP WANTED HAEDEE'S HAMBU1GESSt Help Wanted. Apply in person. 3140 N. Cherry St.* FOR SALE ^ GREEN PLANTS HANGING PLANTS POM SALE in home, 2010 Rowe Street, 748-0675. WEST END Lovely 2 bedroom, laundry, yard, kids ok. Only $135. Open 9-8 RED GIANT 723-1371. YOU LU FIND IT HERE I KE NILL, INC. CAKPET ? BEDDING ~ FURNlTUftE DIStfjCftTHflCES Ofb?ni StedM %2e7Vxn7T . Nite Keith Bargiol 78S-6794 y y o i), July 14, 1979 d For immer indkeut it into strips for the salad. Mandarin Ham Salad 3 cups thin strips cooked ham 1 can (13Va ounces) pineapple chunks 1 can (11 ounces) manda rin oranges, drained 1 Vj cups miniature marshmallows 1 cup dairy sour cream Vrxup mayonnaise 2 cups cooked rice Lettuce Toasted coconut, - if desired Drain pineapple, reservng juice. Combine pineapple with mandarin oranges ind marshmallows. Combine */? cup jpineapple juice yith sour cream, mayonlaise and rice. Toss together all ingredients, ierve in lettuce cups, iprinkle with toasted cocolut, if desired. 6 servings. nricaH t Und< L _ i r *_ ? . ? pruacn 10 oeei sieaKs on tne grill, select chuck steaks, then tenderize them before broiling in a marinade containing an acid food such as lemon juice or vinegar. This is also true of round stea?7 which can be cut in strips Va inch thick, marinated and woven, on skewers (accordion style). Short ribs .become grill fare when browned and braised indoors, or in a heavy convered heavy pan on the grill, before being coated with barbecue sauce and cooked briefly over the coals. ilCOKE |with depot I Ch? i ppi mm m mm Chi< LI Chii LIV Kr Mavo s Sealed Oran Larg Pi ROCKE I PRIM Shop Konnoak Hills Produce That Yon 1 wmmmmm?mmmm s . ? ....... ; .. *' ?v V -' r >fc^ 5 ' I Vii r- ^ . rrom !>outn j Of Border Cuts Kc f ?r Conl Even pot-roasts can be cooked on the grill when securely wrapped in heavyduty aluminum foil. A pot-roast can be spread with a mixture of catsup and flour before wrapping. Little, if any, liquid needs to be sealed in with the roast. Long, slow cooking is required. This should be tried only after grill skills are developed.^ More Grill Variety Other penny-saving suggestions include sausages such as Polish, brats and Italian. It is wise to choose AULvm mm 16 OZ. 8 1 $\{ Bot. CTN. ^ cken A AST ^ Dken EG t Dken S ER f aft qt. size naise Sweet Frozen ae Juicc e Tortino ? IZZA C CLIP & SAVE 9 ft* r aid aw IK Food Market Regularly, i ^ant^PLUSj^onGjtFc \ ( V ^jL *V a. <-*i For ? meal thftt Mexican f? will long remember, serve Enchllftdft Casserole. Garden i~ iep :rol "fully-cooked" sausage and avoid over cooking. Lamb cuts such as shoulder chops, arm and blade, and cubes for kabobs and pat- ' ties add variety. When you wish to include higher priced beef steaks, pork chops and roasts in your plans, purchase them when on sale. Proper grilling techniques will also help you get thg'most for your meat . dollar. Always cook meat at a low to moderate temperature, carefully following recipe recommendations for distance from heat and grilling time. p w lb. I 7Q0 W W IbJ ?9fr 99? limit 1 ; COO *12 oz. size 59* Reg* 79k } Choose The Meat & jllSeniceWlthASm^! 4 L ? * K V. * ^ ^ c J\^3k ' ti&$<'-' - <;?Jf2t+**?r*+s m! lover* bles are wrapped In cheese mfhlMti a Fiesta for an easy-to-prepare main dish. vegeta7> ' PRICES GOOD THRU A THEN CAT* im V 1i * A*A 111 ? - J/Vl J UL1 14, iy/y QUANTITY RIGHTS /A\ RESERVED NONE /M\ SOLD TO /^ \ RESTAURANTS /^^ \ . OR DEALERS I MARKET STYLE I I BACON I I "9 LBS ^%A OR MORE" I r^ans^* DONALD DUCK ORANGE JUICE 1/aGAL. CARTON 99*1 ,. -' T." [ ,?'*f> ^ I /^ A BOX2' 1 j n, oi S? * ^ FARM CHARMm Bff^5?S??ir ALL NATURAL I H'HMlilU 1 Taste Te From M< v The Fiesta Enchilada Casserole is the Mexican food lovers dream. Zucchini, corn, tomatoes and onion slivers are snuggly wrapped in cheese enchiladas. Served hot from the oven and sprinkled with shredded cheddar cheese, this is a dish to remember. Here is the recipe: FIESTA ENCHILADA CASSEROLE cup butter or margarine Vi cup chopped onion ? largeclove garlic, minced 1 pound zucchini, cut into Vi-inch slices ? 2 medium tomatoes, peeled and chopped Va cupv chopped green chilies 1 can (8 oz.) tomato sauce 1 can (12 oz.) niblet corn, drained 1 teaspoon oregano, crushed " 7 V* teaspoon ground ? coriander IEW LOW-PF u.s rc F R| "LB. |psE nu iusdat ^choiceV LOW ON I EVER fcoca VENDOF I FROZEN S Ifrenci 5 LB. BAG v aser exico 3/? teaspoon salt 1 package (15 oz.) cheese enchiladas in chili gravy, partially thawed V* cup shredded cheddar cheese 2 tablespoons chopped parsley (optional) In large skillet or saucepan, melt butter. Saute onion and garlic for about 5 minutes. Add zucchini, tomatoes, chilies and tomato sauce. Cover and simmer for ITT fo T5 minutes or until zucchini is tender. Add corn and seasoning. Pour into a buttered 2-quart shallow baking dish. Top with cheese enchiladas, pressing down into mixture lightly. Cover and bake in a preheated 400? F. oven for 25 minutes. Uncover, sprinkle with shredded cheese and bake for 10 minutes. Garnish with" chopped parslev. if desired Makes 4 to 6 servings. tlCE LEADER! . CHOICE BEEF! >NE IN BLADE HUCK DAST $438 :ss CHUCK OT : ' I AST I (tJQfi I PRICES FOOD Y DAY! rpOLAf 16 oz. | _8 PK. 79 i PLUS DEPOSIT I VS LABEL I TRAIGHT CUT | H FRIESl 99*1
Winston-Salem Chronicle (Winston-Salem, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
July 14, 1979, edition 1
20
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75