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Sweet potatoes and broccoli are tasty pa
~ A House Wa
With the youngsters back in school, many homemaky?
ers are finding they have more time to devote to meal
preparation. This fact, coupled with brisker weather, i
usually means the return of slow cooking entrees such as <
beef potroasts, soup and stews. <
While the cook enjoys the fulfillment that" comes i
with serving something very special she has prepared
with care, the whole family appreciates the beefy aroma
that greets them at the door and the robust flavor that
brings them eagerly to the dinner table to enjoy.
Pot-Roast-a-Plenty ]
3 to 4 pound beef 7-bone pot-roast or blade roast J
1 /4 cup flour
1 teaspoon salt ^
1/8 teaspoon pepper
2 tablespoons cooking fat or drippings
1/4 teaaspoon sage * e
1/2 cup water (
1 tablespoon red wine vinegar >
2 teaspoons sugar ,
i. 1 cup sliced celery
| 3 small sweet potatoes, cut crosswise into
' 1-inch slices
| 1 medium onion, cut in 12 wedges
m g I
Youtn
Present
f???r ?/the good
Recipes IVffSfe-,
Honey Milk Balls and uL Jk il 11
Bambinos are among the 1/ Vl \
many recipes to be prepared
by youngsters from ^^1 }) J j\ ij JTl
Northwest North Carolina
in a demonstration kitchen
at the Dixie Classic
Fair when it opens Sept.
H FAMILY PA
"Our cooks will range 1 LB PqjA
in age from four to 11. SALAD*. 1 LB.!
utv.au3c wc w am ^cupic AND 1 DO
to see that children can H i HOMESTYLE R
prepare many different H SERVED Wl"
dishes." said Martha Ho- Hi WHOLE BAR-B
gan, a Forsyth County I FRYFD ftlk
extension agent, and coor- % I
dinator of the demonstra-v I j L^BI JH
The recipes being pre- W
pared during the 2 to 7 I
p.m. daily demonstrations
will be available in a ?cookbook
to be sold by
younsters in the exhibi- A DDI C DIE
tion building. ArrLt rit
A CAKI OF THl WIIK: 7 IN DOU
They will fix after- CARROT CAKI
school snacks; meat and
protein dishes, and var- B1L.
ious desserts, breads and 2 Bl
cereals," Miss Hogan Lv 7 THIfiH<
said. ' 1|&&&SI GH'
Bambinos, a popular TfSSj rnir
after-school snack, are iKIE
similar to pizza. To 1 LB. PC
prepare, arrange round WITH
snack crackers
unnrAoc^H nrknlrip
Ullgi VUiJVVB v W%|
Spread one teaspoon of
tomato paste on each cracker
with a spatula.
Top each cracker with
one pepperoni slice. Sprinkle
the pepperoni with
shredded cheddar cheese. ^^TTTT^ L1111' Ktl
Put in toaster oven and HI
melt cheese.
No cooking
required for the Honey
Milk Balls, siad Misss
Hogan.
ling's c<
'
aft a' ' ... i
rtnere for a savory pot-roast.
rmer For Fall
1 2" pound broccoli. cut into flowerets including stems
Combine flour, salt and pepper; dredge meat,
reserving excess flour. Brown meat in cooking fat or
drippings in large frying-pan or Dutch oven. Pour off
drippings. Sprinkle sage over meat, add water, wine
vinegar and sugar; cover tightly and cook slowly 1 hour
15 minutes. .
Place celery, sweet potatoes and onion around roast;
:ontinu^ cooking , covered, 50 minutes. Arrange
broccoli on top of roast and continue cooking, covered, 20
ninutes or until meat is tender and vegetables are done.
Remove meat and vegetables to warm platter. Combine
eserved four with 1/4 cup water, add to cooking liquid
ind cook, stifring constantly until thickened,. Reduce
leat and cook 3 to 5 minutes. Serve gravy with pot-roast.
- With beek-potatoes, and -vegetables -w?the maifr intree,
the rest of the menu can be planned with ease. A
:ool, crisp mixed green salad, brightened with tomato
sedges, offers a nice contrast to the hot and hearty
pot-roast. Home baked bread is another possible
accompaniment, either made from scratch, a mix or
frozen dough. For dessert, take advantaee of the
w ' ? o ~
seasonal abbundance of apples and bake an apple crisp
to be topped with ice cream.
lioocl^frartsxit your^m
1979
QUANTITY RIGHTS RESERVED... PRICES GOOD
THRU SATURDAY SEPTEMBER 29. 1979. I
f BAR-B^QUE I I
inerI I FRYERS I I
1911 ^1391 I
Iw~ I
24 OZ til* 6 01 l-ASAONA SERVED WITH 2 VIGET ABIES I
SIZE * 1 " 2 *?US O* 2 HUSHPUPP1ES O*
< S&ffSR
^^J^LATELUNCH^a^M"
IE AST, 2 WINGS,
> AND 2 DRUMSTICKS 8 PIECt \m
GOLDEN SATCHEL/
d chicken <9qq I
JTATO SALAD FREE Fil3*<>il
EACH PURCHASE JM
*
poking
HONEYDEWS Melon balls or leubes \\
can also be frozen without
What are the signs of a the addition of sugar or .
sweet, ripe honeydew syrup.
melon?
The honeydew is ripe SNACK ATTACK
when the rind has a
velvety feel, is soft at the Snacks can easily eat up
bottom end and has a a big share of your food
creamy-yellow color,say budget while adding little
specialists with the North value to vour family's
~ Carolina Agricultural Ex- diet.
tension Service. Youngsters, especially,
Avoid dead-white me- need to lift that nutrilon
with a greenish tinge, tious nibbling can proTo
freeze honeydew vide. Here are some
melon, peel and seed the sneak suggestions from
fruit, cutting it into or specialists with the N.C.
balls or cubes. To freeze Agricultural Extension
in syrup, boil 4 cups water Servirp
and 3 cups sugar; cool.
Pack fruit in containers Slice a banana into jpiteand
add cooled syrup to size pieces and dip into
cover. either fresh orange juice
or lemon mixed with a
To freeze in sugar, spri- little honey. Coat with
nkle 2 cups sugar over chopped nuts.
each 3 quarts cut melon. ?
?StiFcarefully until sugarls String wooden picks
dissolved. Pack into con- with alternating cubes of
tainers, allowing one ich cheese and fresh fruit
head-space. Cover, seal such as grapes or chunks and
freeze. of apple, pear ot ttteloh.
PRICES GOOD iSk THE Pi
THRU SEPT. 29, 1979
QUANTITY RIGHTS
RESERVEDNONE
SOLD TO
DEALERS OR
RESTAURANTS/'
wr "Top Quality"
MARKET STYLE II
sliced baconi i
"? LBS. 4% 4* I I
OR MORE" vl I
i 100%"m?re it
orange juicel
i * oqo i
ual. m
./a^FLOUR lli
*pla in* self-rising 'i
SEE5 l- 7A4t||
eiioei flmi t5a^ jf i
Kb 3 LB S459I
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Telephone
Wln?tor,-SnlmT? i hronifrln
? 722-6624 - '
JEW LOW-PRICE LEADER!
FAMILY PACK!
r CENTER & END CUTS ...ASSORTED
PORK
CHOPS
LB $128
k % ? ?. ? *
r. TENDER LEAN
I WHOLE V
SMOKE?:?fcz
PICNICS I
feKib- 6801
SLICED, LB. 78* J
LOW PRICES
ON FOOD
EVERY DAY!
*
COFFEEl
ii.B. $478 jt=3|
CAN | fcBFHtj
BETTY CROCKER 1
CAKE MIXES I
' 1 8 OZ. BOX
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llpRf mm C?R I
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