Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / Sept. 15, 1979, edition 1 / Page 18
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18 - The Chronicle, Saturday, September IS, 1979 someth ???????? ?????? I Denim Dumplings, Patchworl WATCH MELTING moss in glass jars with It your late summer perforated tops, or cover s menus include some des- with something like chee- t serts that use ice cream or secloth to admit air. c sherbert as one of the Then store the jars in c ingredients, remember your refrigerator for one ? (hat both melt at different to three months. This i rates. cold treatment is" nece- p Sherbets melt faster ssary to break the rest f than ice cream and some period.^ c ice creams melt faster After storage for about than others, say specia- a month, examine the r lists sith the NC Agricul- seed at three-week intertural Extension Service. vals to see whether or not ' Sherbets melt faster be- they are showing signs of Cni!S?"> tliovj V-\ awn n ' uivy na?t a ui^iicr germinauon. sugar content. Those ice. creams with a higher butmore quickly than ice crdams ^ with lower butterfat con- f ^ ^ tent, n ?ptn0 gOOC When working with ice cream, work with it in a "cold environment." 1% i * I . Make sure that bowls and till w 11 ^ 1 \ mixer beaters are chilled \Ar thoroughly before using. L i| COLD RINSE I " iLy .Ol 11 i Use a cold rinse for every washload. A cold P-? water rinse is just as a warm one. FULL LOADS H M Always wash full loads H CAKE OF THE V in your dishwasher to save H 7 IN. DOUBLE L energy. Instead of wash- H ing a small number of H VVVWllI breakfast and lunch dish- H ' JL WM cs, wait until after dinner, H Ijll^ if possible, and then do a H H COOKING KALE Hill 5 When cooking kale, be sure to remove the woody midribs from .the leaves; I ^? there is little loss of nutritive value and the sausrurysteak, 1 patty an kale will taste better H I fried pork chop 4 oz. meat Kaie win tasxe oener. loin served with 2 veg., 2 r< nnN'T QIIP MUSMPUPPIES ALL ON A MOT Help prevent slipping P I PLATE LUNCH . in the tub by placing a ~r rubber mat with suction NN cups on the bottom of the .y.-i tub. Or, apply slip-proof K? rubber strips to the tub's [uR A Thc south / 4 surface. |P?' ^?032^^ 4 starting roses ?'fre Rose fanciers, here's bL you may not have tried-growing your own HRPPPWVfllVPFPVP from seed. If you would like to pvnprimpnt a little am.ww n mi K v.m sced^ are some fHHULUUULU suggestions from N.C. B |'}11V/:\ ?>1 j [l] jj| Agricultural Extension ^K|ll|UBi|ACiiJ Allow the seed to com- HI pletely mature on the plant. Remove the seed from the hip (pod) and mix with moist peat moss. Place the seed and 4 f i ling's c< Hgv ??? ^ ' * ? ^Lm v " k Casserole, Lemon Velvet ] m?MH If so, plant the seed in in theNhome where house .mall pots using two parts plants^re being grown. > )f peat moss, one part of At the end of three < oarse sand and one part months, any ungermina>f good garden soil. ted seed may be planted before putting the seed >n th? same mixture, aln. sterilize the soil by ready given, and covered . >lacing in your oven for 30 lightly. Place in a. cold ninutes at a temperature frame, or other suitable if 160 degrees. location, and observe 1 he potted seed will rrom time to time as some leed some protection. seed germinate very slowrhis may be accomplished ly Keep moist but not by placing in a cold frame, w^t. As the slower seecL^ a greenhouse, if you have germinate place them in one, or in a suitable room Pots to grow. I food starts at your^?: COPYRIGHT lf7f WINN-DIXIE QUANTITY RIGHTS RESERVED... PRICES GOOD THRU SATURDAY SEPTEMBER 15 197V fVEEK^m k ALL VARlETIES l n* I 1 CAROLINA I I E 11 BAGELS 11 ?gj 99J | ID GRAVY Ot tf AN ** MEATY HOT PORK BARB-QUE SSSi"0* SPARERIBS ?. $2" MADE FRESH DAILY BANANA , .^l^UDDING^^Lr 89? 16 PIECE BARREL OF GOLDEN FRIED CHICKEN 1 I BREAST, 4 WINGS, Mflfi I I GH AND 4 DRUMSTICKS SM4HI >OZ. HOME STYLE ROLLS M I E WITH EA. PURCHASE EA.^| ? 4 / ? V poking ServeYourCI Now that everyone's back from vacation, club meetings begin again in earnest. Each host has to come up with new and innovative ideas Tor pleasing the palates of her guests. On occasions when you'll be serving a full scale lunch or brunch, following are two entree' ideas and a mouth watering desert to go with them: DENIM DUMPLING DINNER 2 (3 lbs. each) stewing or frying chickens 6 cups w ater 1 tablespoons salt 1 medium onion, sliced 1 Vi cups celery, cut in '/j-inch pieces 1 J/4 cup carrot, cut in Vi -inch pieces * 2 cups cold water V* cup flour 2 packages (12-oz. each) frozen shredded hash brown potatoes, thawed 1 cup shredded sharp natural Cheddar cheese 2/3 cup all-purpose flour 2 teaspoons Salt x/a. teaspoon pepper 2 eggs, slightly beaten Simmer chicken in water and salt until tender, about 2 to 3 hours. Remove chicken meat from bones, leaving in large pieces. Skim fat from broth; measure broth and add water to make 4 cups. Add vegetables; cover and? simmer until vegetables are tender, about IS to 20 PRICES GOOD TU|= ~ THRU 9/15/79. K THE l\ QUANTITY /J\ AR|V RIGHTS Mnl\ RESERVED NONE SOLD ^ RESTAURANTS OR TO D MARKET STYLE I I ubacon ii ^%88*JI I CHUCK 11 pot roast] I BONELESS ' r P-MAYONNAISE i ' L^ayonnaiseji jar m ^ nrrV i LIMIT 1 WITH $10 ORDER! \\ ! fljPTO^^I [TEA BAGSlI faa $46811 ? ? t ubThisFeast minutes. Gradually add cold water to flour, stirring until well blended. Gradually add water and flour mixture to hot vegetables, stirring constantly. Cook until mixture boils and thickens. Simmer 3 minutes, stirring constantly. Return chicken to mixture. Place half of mixture in each of two H'/a x 83/4-inch baking dishes. To make dumplings, place hash brown potatoes in bowl and separate with a fork; stir in cheese, flour, salt, pepper and eggs. Drop by tablespoonfuls onto chicken mixture. Cover dishes with aluminum foil; bake in preheated 350 degree oven for 30 minutes. Sprinkle with snipped parsley. Each dish makes 6 servings. LEMON VELVET 2l/2 cups graham cracker crumbs 1 / . - _ j cup margarine, melted packages (8 oz. each) cream cheese 1 cup sugar 2 tablespoons milk 4 2 tablespoons grated lemon rind 1 cup chopped walnuts 2 cups heavy cream whipped Combine crumbs and margarine. Press onto botton of 13 x 9-inch pan. In mixing bowl, combine softened cream cheese, sugar, milk, lemon rind; mix until smooth. Fold in nuts and whipped cream. Spread mixture on crust. Freeze. Cut into squares and garnish with lemon slices and graham cracker crumbs. Makes? 16 to 20 servings. IEW LOW-PRICE LEADER! /lOUR'S STAR BROTH BASTED YOUNG Fturkey DKCAdI ^ - ^HICKOR^VlOUNr7l^^% NORTH CAROLINA WHOLE I COUNTRYI HAMS I SLICED FREE! ffbB' ' I SBEE3SEF $4381 irr* ^ -half, lb 1 J 111 LOW PRICES ON FOOD EVERY DAY! - x -100% PURF - 'ORANGE! rW JUICE I ~ $4291 ^ 1/2-GAL. | | PEPSI- I COLA I 16 I f^TTTTVTTnTTI ill I L I I Ij!i iH Ml LAiiiflUUliaEAl
Winston-Salem Chronicle (Winston-Salem, N.C.)
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Sept. 15, 1979, edition 1
18
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