Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / Oct. 13, 1979, edition 1 / Page 19
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4 Prepare For .. . r iiiihiiiiiiiiiiiiiiimiiiiiiiiiiiiiiiiiihimiiiiiiiimiiiii The time has come for families 6f all areas to mm concern themselves with ImJ f g IT some basic facts about f I f coping with the after- , maths of hurricanes, / storms and disasters. These are just a few of the W lessons that persons living * in cities where recent ? a r~ II storms struck soon JO All HQ iStHS learned: Following a hurricane or storm, you have an abundance of food and still starve. This is true because water may da- . nah area residents were mage your food and conta- left with refrigerators of t minate it. All the food rapidly rotting foods and c might be in the basement, hot dark houses" after and it roulH in ctvopal u..?: ^?: J vw ... jvTviai 11U11 11UI1C L^aviu. t feet of water. Your elec- Hundreds waited in line J tricity may get knocked trying to buy ice, but by out. You might not be mid afternoon there was able to get charcoal or no ice. Fighting broke out wood for cooking. These among people in line for and other facts are vividly ice, and policmen had to brought to .light in a break up the fights. recent Savannah, Ga. Florida had to ship ice newspaper report. to Savannah to help pre4'Thousands of Savan- vent caos. 'IHHHL" ^ jfk I WW IP^I k * '^PSIA ^%dfl BT 1 ' " "" " Give beef loaf a sweet-tour flavor accent for an et German-Sty Bavarian bands, gingerbread houses and cuckoo clocks, foamy beer-the sights and sounds traditionally associated withGermany carry with them an air of fun and festivity. Just as enjoyable is German's cuisine ' made up of many dishes that bring a variety of flavors together with savory excellence. That special art of blending and merging flavors with delicious results is demonstrated in the combining of sweets and sours. This is a culinary art that can be copied and often modified with delicious results in our own kitchen. Traditional German favorites, such as sauerbraten, can provide flavor inspiration for not only b pot-roasts, but economical ground beef entrees as well, e Although typical German sauerbraten is marinated for A several days, that characteristic sweet-sour flavor can be tl imparted in double-quick time when the recipe calls for a ground beef that is formed into a loaf. In fact, the "sauerbraten" meal can be prepared, baked and served n within two hours. The recipe adheres to tradition in d thickening the aravy with gingersnap crumbs. a Although there's plenty to be said for that sweet-sour d sauerbraten accent, ground beef is the major flavor contributor to this recipe. The versatility of this o economical meat buy, as exemplified by its compatible 5 blending with foreign flavors, accounts, at least in part, u e Sauerbraten Beef Loaf h 2 pounds ground beef c 1 V? teaspoons salt c V? teaspoon pepper a 1 Vi cups soft bread crumbs v iiiiiiiiiiiniiiiiniiiiMiiiinnHMiiiittiiiiifiii |||||MIII|||||||||||||MI|||HIIIMIIIIIMIIIHIMIMIHI MeSS3ge I mrnmmmmmmmmmmmmmmmmm llllltlliailllllllllllllllllllflllllllllllllllllllllllllll . . fl community, cut crime ana According to Ms. Aitchbecome a unit working jnson, one of the advantogether for one cause, tages of drying fruit is then divided for many t^at chGjces aren't limited causes, in the name of to fresh fruits.. God, we can be successful. Once we take on the Leathers can be made challenge of raising our- from canned or frozen selves to higher levels of fruits by making minor human dignity, and try to changes in the recipc live, work and grow together, we are taking on the Leftover pulp from cancause of God. The cause ning juices or making jelly of God is oneness. can also be used to make Abdol-Lateef Ugdah the puree I I_ Hurricanes imiiiiiiiiiiiiHiiiiMHiiiiimiiitiiiiiiniiii motels - m 0 Water and sewage serI M Mv*ce were cut ^^^1 1# II f| J several homes and business. The hurricane knocked out pow,, ^j^L- er to about 60,000 off for after the Trees were all over everything and every * ^ *Gas pumps at filling stations would not work, because electriciGrocery stores had to ty was ?Ut. hrow out thousands of These things should-be lollars worth of food. sufficient to teach us that Thpcp camo ntV>o? it IS timC. A IIV JV Ul V OV/I11V UiUVl hings that happened in ?to get some lamps and savannah: lanterns for such emer Hospital emergency gencies; to keep some rooms were flooded. warm clothes handy; to Doctors' offices were have some canned food on closed. , hand in several parts of Public schools were your home; to always keep closed. a battery operated radio Senior citizens had to flashlight handyi?tobe evacuated and keep some flares in your housed in hotels and car. w% Bf jM BP * ^f' ^-" ;'-Tct^> ?SB* l^lifriitfn '^ JKwPy .jjm.m ^KnW* ' -4 By Jy / . specially tasty and economical dinner entree. Vj cup celery, chopped 1 egg */4 cup water 1 can (5.33 ounces) evaporated milk 1 medium onion, sliced 1 can (5l/2 ounces) or 2/j cup apple juice 3 tablespoons lemon juice 1 tablespoons brown sugar Vi cup finely crushed gingersnaps Sprinkle salt and pepper over ground beef. Combine read crumbs, celery, egg and water. Stir in lA cup vaporated milk, reserving remaining milk for sauce, idd crumb mixture to meat and mix lightly but horoughly. Shape into loaf by pressing meat mixture in loaf pan. Invert loaf onto a rack in an open roasting pan. Bake in moderate oven(350?F.) for 1 hour 15 minutes or until one. Let stand 10 minutes. Place loaf on warm platter nd cover to keep warm. Place 2 to 3 tablespoons pan rippings in frying-pan; add onion and lightly brown. Stir apple juice, lemon juice and brown sugar into nions; bring to boil, reduce heat, cover and cook slowly minutes. Add gingersnap crumbs, stirring constantly, ntil mixture thickens. Add enough water to reserved vaporated milk to equal V* cup; stir into gravy until leated through. 6 to 8 servings. / Baking potatoes in the oven with the beef loaf will onserve energy. For a second fine vegetable ompanion. choos Brussels sprouts or beets. Baked pples can also share the oven to provide a dessert that /ill light up diners' faces. millllUIIIII1llll91l?llll?IUIIIIIIIIIIIIMIIIiri1lllllllllllllllllllllllllllflllllflllllllllllMIMIIII Board from page 18 imilllKllllllllllllllllltlllMIIIHIIIlllMHIIIIIIIIIIINIIIimilinillllWIIIINtlllllllllHIIIIMIMII \A/ /A fx t l*?o V-w? J ^ ^ ? i _ 11 t " nvii ui y, itaintia v?an *cicu commercially OUT 5e garnished with nuts, like most dried fruits, are ullcd with cream cheese very expensive. The lea>r peanut butter, or rolled thers can be made more )lain and stored for 4 to 6 economically at home, nonths. without added sugar and The leathers are nutri- preservatives. ious as snacks or when idded to cereals, puddngs and desserts because DENTURE WEARERS nany of the natural nutri-- A maj0r mts are preserved. advancement Recently fruit leathers CUSHION GRIP iave been made and mar- DENTURE ADHESIVE | -1 > SS? i ^v^-co *'fl* rwytr^wj *m JPBj Ground | mm beef i 5 1.29 I mm Eggs I B 1 tOO^ ~ S- BANANAS [ 5 .19 mm Whole Milk m 1 - 7 3 &a|-1 Open Sunday I TOTAL DISCOUNT\ 1 MEANS .... M [ ^ PI SCO UNI I FRYER! Sealtest 'A% Lowfat Crispy I MILK CARF I c,$449 J l-lug^? I 1 I LARGE EC Marcal Bathroom QUICK < TISSUE OA ?;69?4 DRINKS I 16 oz. Tab, Mello Yello Sealtest l< I " COKES SANDV L 78* 6 M FOOD FAIR-YOLK TOTAL PIS f , Th* Cbronlde, Saturday, October 13, 197V Page IV ''1 "' l'*?5S=:=amf me to i vi ^SBHk mm Sealtest Ice Cream _ ma 1.49 half gal. J?? iBBB Turnip flBfl GREENS S5 t49*-? Pepsi or CokeJJ ^ plus deposit J Sealtest SPJ Low-Fat Milk jg" 1.69gai S s 1 6 p.m. it nr nr i PRICES GOOD ALSO AT I HOUSE ON PATTERSON AVE. | S HOLLY FARMS aH ^1 GRADE A WHOLE Lb. I _ . . -> Fresh Stokely Tomato I tOTS CATSUP I 9+3?-$1| __ Bottles ^ ^ GRADE | DOZEN ^^0 I QUAKER Chase & Sanborn I TS COFFEE I (QC l, $2291 fc SHASTA I ^ Several Flavors I P 2 Liter ^7 | ce Cream Kounty Kist Green MICHES PEAS I >9? & 29c| COUNT F(?OD STORES M
Winston-Salem Chronicle (Winston-Salem, N.C.)
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Oct. 13, 1979, edition 1
19
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