Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / Dec. 29, 1979, edition 1 / Page 16
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C: - , sometli IfeM^^MMMV , H ? % ^^T!3 ^ OHS:' .* .: f -w w^; w vjjh House Warmer What could be more ked beans. Zesty Baked welcome on a cold day Beans combines the flathan a babbling pot of ba- vors of tangy Molasses - Discover Sw< History records that "Columbus and his shipmates discovered sweet potatoes in the West Indies years ago. Modem day people may not be as daring as Columbus out should try discovering the goodness of tasty, golden, , moist sweet potatoes often called "yams" in the South. Baked sweet potatoes have been standard fare since ^ the days of the Pilgrims?They are -traditionally a HMust'!_for the .holiday reason -and -the ^cool wintery days, but "sweets" are recognized4by many people for * their year-around goodness. Sweet potatoes (yams) are available in several forms, including fresh, canned, and frozen. At this season of the year the fresh ones have had time to cure and develop their special sweet taste. - According to the fruit*and vegetable specialists of the North Carolina Department of Agriculture, there is a good supply of reasonably priced, high quality North Carolina sweet potatoes available. They suggest that you?discover--or?re-discover-^not only baked sweet potatoes but also French fried sweet potatoes (prepared as for white potatoes), breads, casseroles, croquettes, pies, and all the other delicacies that can be made from sweet potatoes. If you select well-shaped, firm, bright, uniformly colored sweet potatoes you have the basis for numerous pleasant eating/experiences. A friend shared the winning recipes from a sweet potato contest and some of these follow. These family-type recipes do not indicate the number of servings. SWEET POTATO SOUFFLE 3 cups cooked mashed sweet potatoes lA stick margarine 1 cup sugar 1 teaspoon vanilla Vi teaspoon salt - 2 eggs Mix all ingredients and pour into greased baking dish. (Note: Add a little milk if mixture seems very dry.) Mix 4 And Tang Turnips originated in the temperate zone of Europe thousands of years ago and came to Virginia in 1610. They are relatively easy to grow and are frequently found in the Southern states. Even though turnips have long been a part of our heritage, there seems little information available on ways to prepare turnips. The North Carolina Department of Agriculture home ecdftOffUsLquestioned her co-workers arH was surprised to learn how *aany would not eat tnis vegetable. This dislike is hard to believe by people who find the slightly nippy flavor to be delightful. It is easy to get in a , rut of serving the same vegetables repeatedly, thus the old expression to "try it, you will like it'r might apply to turnips. *~\/ Turnips are easily found currently in most grocery stores. They should be heavy in relation to size, smooth and firm. They are white, turning purplish at the top. Turnips are roots and are sold bunched with or without the tops removed. Store turnips in a very cool place or inlhe refrigerator until ready to use. Basic preparation includes washing, paring and slicing or dicing. Cook covered in small amount, approximately 1 inch, of boiling water for 15 minutes or until tender. Season with butter, bacon fat, salt and pepper. A small amount of sugar, a teaspoon or less, is sometimes added. Serve hot. If desired, turnips can be mashed before serving. Raw turnips are excellent served with dips when cut into strips or grated in salads. Soups and stews are enhanced by turnips. Several additional ideas are given for preparing turnips. BAKED TURNIPS WITH PEANUTS 3 cups sliced cooked turnips 2 teaspoons salt I medium onion, sliccd Vi cup paprika W* V ling's a ' Mix I .JL v. 2 Y;_ Zesty Baked Beans is a recipe for a family favorite - baked beans. UKCg^ i JP I This recipe combines the B|flB tang of molasses, dry mustard and catsup with the natural goodness of Fmegtk^^VT* "vf*- B . ' beans. 1 lb. dried beans 1 onion 1 tsP- salt salt pork. sliced Vi molasses Vj cup catsup 1 tsp. dry mustard M| 1 tsp. salt ?f ,* Grapefruit tn' i.i* v j Hr"^ IF When shopping for oW!< \j*&?0t ranges or grapefruit, look for firm fruits heavy for SfcK their size that indicate \ 8??d flavor and maximum ; ?. juice. Also check for fruits free of soft or mold spots to avoid spoilage and insure fresh flavor r and^tight fitting skins, and the snap of dry mas- which indicate pIenty of tard & catsup with beans. jujee. ?et Potatoes.. 1 cup coconut, I cup brown sugar, 1 cup chopped nuts, Vj suck margarine, l/j cup self-rising flour and pour on top of mixture, Bake at 300 degrees F. for 35 minutes or until hot and topping is lightly browned. CAROLINA YAM TEA BREAD \ rup mashed cooked yams 1 teaspoon jjingex (baked in* boiled , 1 teaspoon cinnamon 3 cups plain flour Vi teaspoon nutmeg, optional 1 cup brown, sugar, packed 2 eggs, beaten 2 teaspoons baking powder Va cup fresh orange juice 1 teaspoon salt 2 tablespoons salad oil 1 teaspoon baking soda * 1 cup chopped nuts Sift flour, sugtir, baking powder, salt, soda, spices in a large bowl. Combine eggs, orange juice, and oil in small bowl; beat until well mixed. Add to dry ingredients with cold mashecj potatoes and nuts. Mix well. Turn into greased 9x3x3 inch loaf pan and bake in 300 degree nvpn for 1 hour and 30 minutes or until cake tester comes out clean. __Cool in pan 10 minutes, turn out and cool completely. 1 Frost with confectioner's sugar glaze and sprinkle . nuts on top. Best if kept overnight before eatings SWEET POTATO ICE CREAM 1 8" graham cracker crust Va teaspoorfbinnamon 1 pt. Vanilla ice cream Vi teaspoon cloves 1 cup hot mashed sweet potatoes 1 cup whipping cream l/3 cup sugar Toasted chopped nuts Spoon softened ice cream in an even layfer in bottom of nic shrll Return tn frpp7pr rnmKino ?: J .... ...... .. > Wbv> . VUII1U1IIV pVlOlU^S) SpitCS) and sugar while potatoes are hot. Stir\u?^?ugar itf dissolved. Chill. Fold in whipped cream aflHk^ad/in even layer over ice cream. Freeze. uamlsb^with additional whipped cream and nuts. y Turnips 1 cup chopped peanuts Chopped parsley 2 tablespoons butter Arrange cooked turnips, onion and and peanuts in well greased baking dish. Dot with butter, add salt and paprika. Bake uncovered in moderate over (350 degrees) 15 minutes. Sprinkle with parsley. Makes 6 servings. ( GRANDMA'S TURNIPS Combine 1 '/j cups hot, unseasoned mashed turnips, white, with 3 cups hot mashed potatoes. Season with salt, pepper and 6 tablespoons melted butter or margarine. Makes 5 servings. Variation: Fold Vi cup grated process cheese into Grandma's Turnips just before serving. TURNIP SLAW Grate young turnips. Cover with small amount of vinegar, sugar, and water, or sweet pickle juice. Store in refrigerator until ready to serve. Drain. Add salt and pepper and correct other seasoning. Serve as one does cabbage slaw. Add grated onion, celery seed and herbs if desired. ^ \ I ' In 1793 the first American daily paper, the Pennsylvania Evening Post and Daily Advertiser appeared in Philadelphia. * < poking Jeans,Spice 1 clove garlic, crushed gredients together mak1 Tsp. minced parsley a sauce. Drain beans lA cup chopped onion and reserve liquid. Remove onion and salt pork. ZESTY BAKED BEANS Discard onion and reserve salt pork. Mix 1 cup bean Wa*h and pick over the liquid into sauce and stir beans. Cover with water > - into beans. Pour into ^3 and soak overnight. Next quart casserole dish; put ?day-, transfer to a dutch pork Slices on top: Cov?f 1 - J J ^ - ^vcu aiiu auu waier lojust and bake in a 325 degree barely cover beans. Bury F. oven for about one and the whole onion in the one-half hours. Remove^ beans and add salt. cover; add lA cup Place the pork slices on bean liquid and b^ke atop. Bring to a boil and bout one-half hour uncook, covered, until al- covered. Do not overcook most tender; about 1 hr. or beans will be mushy. Plend the remaining in- Makes 10 servings. The first newspaper to reach^a million circulation was Le , Petit Journal published in Paris in 1886. A, THE INIEV Prices Good Thru /fl\ Sat., Dec. 29, 1979. IB |\ Quantity Rights -- /J k\ None Sold Dealers Or Restaurants. -"pa ' - -? .* I AmM* # *? - >~? "*'?M'4^BM ;>.? 'iKflMVfcll f?i. - .HW^^M V^TQUACTW't: f?S? B MARKET STYLE I I SLICED BACON I I^^^ROPICAN^ | P \ ORANGE I 1 TROriGIHI JUICE I I o?a?? 9 V ?9l I ' J 1/2 GALLON I f 16 OZ. RETURNABLE i COCA-COLA,T AB,I I MELLO YELLOl ffii DEPQS^p _ f andre! 11 champagne!! A &cold duck|| UiUiiuAdLUA -I Wiqston-Salcm . Chronicle Fill out and mail today ?? Circulation Dept. Winston-Salem Chronicle P.O. Box 3154 Winston -Salem, N.C. 27102 Pleasotystart my home delivery immediately (check appropriate) 52 26 * 13 ' ^ weeks weeks weeks I J4-60U5-^l J2-*0 , Home delivery rates payable in advance f "jpayment enclosed j Jwill pay carrier une Address City State Zip Telephone Wi^ston-Salem Cfy^oqicle 722-8624 V LOW-PRICE LEADER* NEW YEARS1 rf SMOKED BONELESS HOG __ JOWLS ? ib59* l^OLLYf A RMS| I MIXED I I FRYER PARTS I 3Q*I I / LOW PRICES ON FOOD EVERYDAY! I BLACKEYE 1 I PEAS I I RED GATE DRY I I O $4001 316 OZ. HKC35. ~ BUSH'S I BEST I FRESH CANNED I pj4$4?M Bm r>7 B iXliflXH ' ^ ^ * illliil'Jtlltli.'U
Winston-Salem Chronicle (Winston-Salem, N.C.)
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Dec. 29, 1979, edition 1
16
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