Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / Nov. 17, 1979, edition 1 / Page 18
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V Page 18 - The Chronicle, Saturday, November 17, 1979 someth % r ?** . .*_ ^K.^ beel ! Old-Fashion' "Soup's on!" is a welcome cry anytime. But never is it more inviting than at the end of a winter day when the wind is brisk and bitting and the soup is hot. hearty and homemade. Sure to warm hearts and appetites this winter is Savory Beet' and Spaetzle Soup. It is a fine example of a soup that is robust enough to be placed at the center of a family meal for it is chock-full of beef. Adding to the soup's appeal is its masterful blend of seasonings including savory and celery seed. i Savory Beef and Spaetzle Soup I ( 1 Vi pounds beef for stew, cut into . Vj to 3/4-inch pieces j 1 tablespoon cooking fat I 3 cups water 1 1 cup-chopped onion 1 tablespoon instant beef bouillon < 4 -clove -garlic, minced Vi teaspoon celery seed Vi teaspoon summer savory . l/4 teaspoon pepper 1 can (29 ounces) tomatoes 2 teaspoons sugar Va cup flour Vi teaspoon salt Add Pears Next time pork chops \ ^ are planned for dinner, j I rely on fruit to make them I truly special. Golden II 1 ft 41 jl J I Pears and Chops features I tender meaty pork chops, w succulent canned Bartlett 1 x \gears and sunny apricots ^^1 W? n 1 glistening with a sweet ^B1 JJ? 1 and sour glaze. yQU ilCCO Prepared in a skillet, pork chops are fried to a rich golden brown, then Y 4LBS.uncoo A -4.U v/ 1 quart pot simmered gently with 1 quar dried apricots in pear BAKED HA syrup and White wine with H I am an accent of cider vinegar I C I MM and brown sugar. When T I the chops are nearly fork ea. JLt tender, the creamy whit pears are added to beat /?/,?,?-. .... , . i H (9/10 LBS. UNCOO through and glaze. , QUART GIBl a can of Bartlett pears TIIDl?tw"fS on the shelf offers plenty TURKEY G of inspiration to add a - 1 glamorous touch to main ' ? H dishes. Their delicate 9 H sweet flavor makes them | H ideal for teaming with all EA JL types or 1 can (29 oz.) Bartlett pear feSL Va teaspoon white pepper J Vi cup white wine 2tablespoons cider vine- EA 1 2 tablespoons brown su- H gar 1 "> : i uiicu d^iituia Drain pear reserving V? cup Brown pork chops slowly on both sides hot skillet, using a little fat HI trimmed from chops. ^^^^8 Sprinkle with salt and pepper. Add pear syrup, wine, vinegar, brown sugar and apricots. Cover and simmer 45 minutes. h % I lag's c< jfex co ^ v ^'r-fOTn . ^ it >oup edBeefSoup 1/8 teaspoon baking powder 1/8 teaspoon nutmeg 1 egg. beaten Va cup water 2 tablespoons snipped parsley Brown meat in cooking fat in Dutch oven. Pour off drippings. Add water, onion, bouillon, garlic, celery seed, savory and pepper; cover tightly and cook slowly 1 hour and 15 minutes. Add tomatoes, sugar and Vi teaspoon salt and continue cooking, covered 45 minutes r until meat is tender. To prepare spaetzle. combine flour. Vi teaspoon salt, baking powder and nutmeg. Add ?gg and water; beat until smooth. (If batter is too thick add additional water, 1 tablespoon at a time, until batter s consistency of thick flour paste.: Sprinkle parsley on op of better, stirring to combine. Place batter into a arge-holed colandet and quickly press through olander into bulling soup. CcR^tc 1 to 2 minutes until ipaetzle float to top. 5 to 6 servings. If a colander is not available, batter can be placed on l flat plate and cut into the boiling soup using tip of a sharp knife. To round out the soup menu ion style, serve a marinated multi-bean salad and crusty hard rolls. Take advantage of the current supply of apples and end the meal with a warm and spicy apple cake, topped with hard sauce. I Bt Your Winn-Dixie. I Prepare Your \ Thanksgiving Feast f ham m KED WEIGHT SALAD TYAMS I I 111 ked weight) jfl|j v ^ | .et gravy sing II MM CD \l S I DRESSING 1 PINT GIBLET GRAVY \ HS^INfOOKEDWFir.HT^^^^ r ? t <? A aoking CAULKING have a life expectancy of about ten years. One of the least expen- Elastomeric caulks insive ways to start wea- elude silcones, polysulthering your home - for fides and polyurethanes. __ winter is by caulking. These materials are the However, to get the best most durable and expenresults, you should know sive. They offer excellent what types of materials weather i-esistanrp . and are available and where will last 20 years or longcaulking is needed, ac- er, say the specialists. cording to specialists. You should caulk wherThere are three basic ever two different matypes of caulking ma- terials or two parts of the terials. Those with a house meet. latex, butyl or polyvinyl , . . . , , . . . Joints between windon .base, and .those in the , . and door frames and sid via.3iuiutuv. kiuuu. . . ,... . , , .. ing, spaces between winOil or resin based caulk- . ? r... , ... . . , ... dow sills and siding, ing materials are readily . , A , ? cracks between porches available with a life expec- , , , r . r and the main body of the tancy of five to ten years. , . , . . , . house, and cracks where Thev are the least expen- , . . . ... . . . . chimney or masonary sive and will bond to most ' ... , r meets the sidine should Surfaces, but oil or resin , .... be caulked. caulks can become brittle and fall out. Before caulking remove Latex, butyl and poly- paint build-up, dirt, or old vinyl compounds are more caulking material. Make durable and more expen- sure the bead of caulk sive. They offer good overlaps both sides for a resistance to weather and tight seal. PRICES GOOD THRU 1 TMP Ml SAT., NOV. 17, 1979. JV 1 QUANTITY RIGHTS fj\ RESERVED--NONE /A\ SOLD TO DEALERS OR RESTAURANTS pm. I WE HAVE A LARGE I I ^ELECTION OF ALL SIZES OlJ I TURKEYS If NORTH CAROLINA CURED^lfc' I YAMSl m m -r r mm 4 ? Imayonnaise1| FM $409l| irW\ QUARI i ii IMayonnaisei JAR I H 9 1 ' Pick Up Community News ormsFrom the Chronicle Office Wirjston-Salein , Clir^oqicle Fill out and mail today Circulation Dept. Winston-Salem Chronicle P.O. Boi 3154 Winston-Salem, N.C. 27102 I ' [ Please start my home delivery immediately . * " (check appropriate) 52 26 13 weeks - weeks weeks [ ] 9.60 r~]5.20 2.60 Home delivery rates payable in advance [ "jpayment enclosed j jwitl pay carrier Name Address City State Zip Telephone Wiqston -Salem Cfynoqiclc 722-8624 iHIIIMIinilllllllMMIIIIIIIHIIIIIIIUQIIIIIIIinilllllllllllKIIIIIIIIIHIIIIIIIIIIIIIIIIHIUIIIIiaU 1 ' * i EW LOW-PRICE LEADER! TENDER LEAN r-T SMOKED HAMS 1 ft tn 1 Q I R A\/n. ^ i w iv i w k.kJi r \ v . SHANK PORTION LB. 88* ?BUTT PORTION?tJB.98* ?^ HOLE OR SHANK HALF LB 98*__ ^fiDAST OR CENTERS HAM SLICES LB. 1 ARMOUR'S STAR U.S ^ GRADE A BROTH BASTED ^TURKEYS I ' &? \A o TO 1 7 Q C| Yv\lb. avg.O O I ? ' 18 LBS J5 O o| ? _ .';i AND upQ O I . . / LIMIT 1 WITH FOOD ORDER LOW PRICES ONFOOD EVERV HAVI _-16 0Z PEPSI'lCOLA I m ~ 97i PLUS PEP -W DIXIE CRYSTALS I CONFECTIONARY , OR BROWN B KT SUGAR I 'illDH-Jilltli.-U ' _______ %
Winston-Salem Chronicle (Winston-Salem, N.C.)
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Nov. 17, 1979, edition 1
18
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