Page 20 - The Chronicle, Saturday, February 2, 1980
something's cooking
Make a Meal with Soup
During the cold days there is nothing more appealing
than a steaming bowl of soup to take away the winter
chill. Too often soup has been limited to the appetizer or
side-dish category. With a little ingenuity in prepara
tion, versatile soup can be light or sturdy, formal or
informal, or an appetizer, a main dish, or even a dessert.
Everyone probably keeps a handy supply of conveni
ence soups on hand for emergencies and occasions when
time is extremely limited. These soups may appear
heated and served with a sandwich lunch. Combine
■ flavors of convenience soups, add leftover chopped
chicken or turkey, ham or cheese to soups with
compatible flavors.
For a quick soup which is a meal try Swiss Ham 'n
Potato. Heat one can (lOH oz.) condensed cream of
potato soup with I Vi cups milk, 1 'A cups diced cooked
ham. Stir occasionally. Add 'A cup (2 oz.) shredded
Swiss cheese and 1/8 teaspoon nutmeg or pepper just
before serving. Serve with unsalted crackers. Add a
favorite beverage and fruit for dessert.
Jean Wickstrom, current food editor of Southern
Living Magazine, has compiled an attractive book called
Soups & Stews. The collection presents both novel ideas
and long time favorite recipes. Several recipes from her
book have been selected to share. They are evidence
that she is familiar with traditional Southern foods easily
available in North Carolina. Also, she recognizes the
need for small and larger quantity recipes.
Potato Soup for Two is budget-oriented for the small
family. Hearty Vegetable Soup should please every
number of the family, including the men. Surely, true
Southerners will enjoy black-eyed peas in a new recipe.
POTATO SOUP FOR TWO
2 medium-size potatoes, finely chopped
J tablespoon chopped onion
1 tablespoon chopped celery
Water
2 cups milk
2 tablespoons butter, softened
Salt and Pepper to tast
Chopped parsley
ITEM
FOOD
FAIR
BIG
STAR
FOOD
WORLD
JOE’S
DISCOUNT
HOUSE
WINN-
DIXIE
"
LIBERTY
FOODS
Sciitcst Mill ! gal.
SI.89
1.89
$1.89
$2.06
$1.89
Out
$2.05
Paper Towels Lg.-Seoll
.59
.57
,69
.77
.59
.63
.79
Toil. Tissue-Soft & Pretty
.98
.99
1.03
1.14
.98
.99
1.09
Waldorf
Dishwashing Liquid-
.84
.85
.85
.95
.84
.95
.89
Dav n - v^2 0/.
1.2(1
1.25
1.29
1.58
1.26
Ll.l
1.59
Ivory 32 oz.
1.4t)
1.39
1.49
1.69
1.46
1.59
1.59
Cooking Oil-Wesson 24 oz.
1.21
1.13
1.13
1.25
1.21
1.29
1.29
roothpastc-Crest 5 oz.
Out
1.05
.93
1.05
Out
1.17
1.29
Pinto Beaus 2 lbs.
Beer
.77
.97
.81
1.04
.48
.93
.97
Schlitz 12 oz.
2,13
2.13
2.13
2.25
2.13
2.15
2.69
Budweiser 12 oz.
2.13
2.13
2,13
2.29 ■
2.13
2.13
2.29
Clorcx 1 gal.
.87
.83
Out
.97
.87
.85
Out
Comet 21 oz.
.46
.44
out
.54
,46
.59
.58
RicC'Unclc Ben's 32 oz.
1.39
1.39
.89
1.43
1.29
1.45
1.49
Kraft Mayo. 16 oz.
.87
.87
,85
.97
.89.
.93
Out
Jiffy cornbread nii.x
.23
.20
.23
.25
.25
.25
Out
Chicken of sea tuna 12 oz.
1.79
1.79
1,75
1.99
1.79
1.99
2.09 1
Wash. Powder Tide-King
2.61
2.81
2.78
3.22
2.61
2.64
2.80
Eggs I doz.
..59
.83
.68
.73
Out
.73
Out
Lipton Tea bags-16
,49
.53
.47
.55
.49
.55
.57
Maxim coffee 4 oz.
2.55
2.53
2.65
2.88
2.55
2.69
3.09
ReePBand Flour-5 lb.
.99
.99
.89
1.07
.99
.99
1 09
Sugar-Dixie Crystals 5 lb.
1.35
1.29
Out
1.71
1 ..15
1.39
1.49
total •
$27.45
$28.85
*$23.43
$32.38
*$26.51
*$28.01
*$29.73
For the Week of January 26, 1980
■ denotes items missing from survey
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Food Survey
from page 1
Of all the stores surveyed only two, Joe’s Fine Foods considered a convenience store because it caters
and Liberty Foods establish their, own prices but all cited primarily to customers near the downtown area,
increasing wholesale costs as the cause. Prices for the While,the average markups for meats and wine is 30
chain stores of higher prices are set by personnel as near per cent. Little said that the average mark-up on bear is
as High Point and as far away as Raleigh, 15 per cent and food is marked up an average of three to
Liberty Foods Manager James Little said that , the four percent. Only household products are sold at just
Liberty Street store is the only one in the area and can be about cost, he said.
Use N.CWines in Recipes
Cooks throughout history
have discovered that wine
is the element to arouse
flavor magic when it is
added to the dish. Used as
a seasoning in cooking,
wine serves to blend and
point up all food flavors.
If a stronger wine flavor is
desired, some seasonings
may be dut down, and the
amount of wine increased
according to individual
taste.
No alcohol will remain in
the dish, because the heat
of cooking quickly evapo
rates it. Wine also acts as a
tenderizer, helping to soft
en tougher cuts of meat as
well as flavor them.
These recipes will be
;ruly an adventure for the
person preparing the dish.
'A cup flour
1 tap. salt
'A tap. pepper
roasts or cubed steak.
1
CAROLINA RED WINE
STRAWBERRY PARFAIT
Fry until brown
Add Vi cup honey to mari
nade, pour over chicken
and simmer 20 minutes.
[12] oz. pkg.
strawberries
frozen
[3] oz. pkg. strawberry
flavored gelatin
1 Tsp. sugar
Vi cup North Carolina Red
Red Wine
'A cup cool whip
CAROLINA CHICKEN
4 chicken filet - cut in
small pieces - marinate 1
hour or longer
1 cup Carolina Preemi
nence Dry White, Wine
4 Tsp. soy sauce
Vt Tsp. garlic powder
Preheat frying pan to 350
degrees, 14 cup oil
Drain chicken pieces then
dip in mixture of;
GREEN PEPPER STEAK
DUPUN STYLE
1 pound round steak cut
Into cubes, dredge in
seasoned flour and
browned in 14 cup oil.
Combine:
1 cup diced celery
2-3 diced green peppers
1 clove garlic
1 cop water
2 tsp. soy sauce
Add to meat and bring to
simmer. Add 1 cop N.C.
Scuppemong wine and sim
mer until tender. About
114 hours.
NORTH CAROLINA
RED WINE SAUCE
Mix condensed onion soup
with 1, cup North Carolina
Red wine and 1 cup of
water. Add to skillet in
which meat has been cook
ed. Heat to low simmer,
stirring to lift up glaze from
botton of pan. Pour over
meat and simmer. Good on
r■
PHONE 767-9090
Rucker's Home Appliance Service
ALL WORK GUARANTEED 30 DAYS
BY FACTORY TRAINED TECHNIC.AN
WASHERS & DRYERS
REFRIGERATORS & FREEZERS
RANGES & DISHWASHERS
TRASH COMPACTORS & DISPOSALS
WINDOW UNITS
AND PLUMBING
MAYTAG
FRIGIDAIRE
WHIRLPOOL
KENMORE
ADMIRAL
KITCHEN-AID.
Special Rates
iFor Senior
Citizens
Specializing in
A-1 Used
Appliances
U. H. Rucker
Call 767-9090
CREAMY BLACK-EYED PEA SOUP
1 cup dried black-eyed peas
2 quarts water
1 clove garlic, minced
1 large onion, sliced
V2 bay leaf
2 teaspoons salt
Va teaspoon pepper
1 cup diced cooked'carrot
1 quart milk
Va pound bulk pork sausage
Chopped parsley
Barely cover potatoes, onion, and celery with water and
cook until tender. Mash with potato masher. Add milk,
butter, salt and pepper. Serve topped with chopped
parsley. Yield: 2 servings.
Wash peas and soak in water for 2 hours. Add garlic,
onion, and bay leaf; simmer IV2 hours or until peas are
tender. Add salt and pepper. Mash peas with potato
masher; add carrot and milk. Shape sausage into tiny
balls and fry slowly until well done. Sprinkle soup with
parsley and add sausage balls. Yield: 2V2 quarts.
"Riches are chiefly good because they give us time."
Charles Lamb
Wiiiston-Salem
Cliro'
Fill out and mail today
Circulation Dept.
Winston-Salem Chronicle
P.O. Box 3154
Winston-Salem, N.C. 27102
Please start my home delivery i
(check appropriate)
52 26 13
weeks weeks weeks
[~]9.60 [~]5.20 [~]2.60
Home delivery rates payable m
enclosed I Iwin, '
j Jpayment
Name
Address-
City-
-State '
■Zip-
Telephone—
Wiiiston-Salem Cliroqiclt
722-8624
PRICES GOOD THRU
SAT., FEB. 2, 1980
QUANTITY RIGHTS
RESERVED-
NONE SOLD TO
DEALERS OR
RESTAURANTS
THE NEW LOW-PRICE LEAD
U.S. CHOICE BEEf
FULL CUT BONELES!
ROUND
STEAK
$ 4 81
GAL.^
LIMIT ONE W/'t
ORDER,PLE^
HI-DRI
PAPER
TOWEL
JUMB0(
ROLLS*
EVERYDAY DISCOUNT