Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / Jan. 20, 1983, edition 1 / Page 21
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coo \ mm s Frankfui A Flavor - There's no doubt about it ? hot dogs are one of America's favorite foods! Each year, the average American eats about 80 hot dogs, most of these in buns for lunch, supper and snacks. But the same qualities ? flavor, conve nience, economy ? that make this processed meat so j>9pular in bure, also ifla^e. jtittn.^exceJlent choice ror main dishes. Because of hot dogs' ver*. , satility, they are especially adaptable to a wide variety of entrees. Scalloped Franks 'n Com is a delicious example of how easy it is to bring hot dogs to the dinner table. Frankfurters are cut into pieces and baked with an easy-to-do scalloped corn mixture that's made with cream-style corn, milk, eggs and crackers. Onion and green pepper are added for flavor interest. Half of the franks are baked in the COrfl! th? half nr#? or. ranged on top. Since frankfurters are so popular, it is reassuring to know that they are nutritious and wholesome. Meat Pri Consumers starting the new year with an eye on the - food budfcf will be plcasccf to know thflt meet pricr* should be fairly stable in 1983. According to the National Live Stock and Meat Board, there should be no significant change in beef prices during the first half of the year, although they may increase slightly during the second half. The outlook is good, too, for retail pork prices for they are expected to remain steady to slightly lower. * Make Fork Important Part of Diet Plan i If you've resolved to shed those unwanted pounds during the new year, you'll want to do it the safest and most effective way you can. This means eating a diet that is low in calories yet is well balanced, including a wide variety of foods from the four food groups ? meat, milk, fruits and vegetables, and bread and cereals. * ::*C:"'iiS:Y iiTnfcC* '-^! WtF: calloped Franks 'N Corn ters Star ful Main Franks are virtually all meat, so they provide the same basic nutrition found in meat. You can count on them to supply high-quality protein, B-vitamins and minerals. If you have any questions about what goes into l C 1_ ^ A * A I - iranKiuncrs, jusi cnecK me l label. All ingredients must , 9t^er,of their , predominance by weight. Most franks are a blend -ofpork and beef. This must c be muscle meat. Variety C meats such as liver or si kidney cannot be used R unless the package clearly g says in bold type "with c variety meats" or "meat p by-products." p Also check the label for fi the U.S.D.A. or state in- g spection stamp. This is your p assurance that the product f is wholesome, was derived b from healthy animals, was nr/VUf(A<l nnrlnv A piwvo^u uiiusi sauiiaij f conditions, is packaged in approved materials and is * honestly labeled.- o c Scalloped Franks 'n Corn v* c 1 pound frankfurters * 1 can (17 oz.) cream- p ices Stabl< Pork can play an impor- r< tant role in a weight reduc- th tion diet, points out the Na- ai lionat IJvc Sforl and Meat c Board, for it is quite low in rr calories. In fact, many \ dieters are surprised at just ai how few calories pork adds ci to the diet.*A 3-ounce serv- n ing of cooked lean pork n< yields just 206 calories while d a 3-ounce serving of cooked c< lean ham supplies just 187 b calories. Pork is also a good diet V choice for it is a concentrated source of many essential nutrients. In ex_ I r* I.. r ? cnange ior rcianvciy tcw d calories, pork suppties a significant amounts of si high-quality protein, the S B-vitamins especially V thiamin, iron and zinc. k t< Microwave Ground Beef p for Convenience Sake ti n The microwave oven can q be used to help you save a time and mess when brown- z ing ground beef to be used n in a recipe. The National o Live Stock and Meat Board v s * * < \*^S H ipv HjPP^:&. -.^m k^S ^R^*f *KKiH^ |R& : V^HeP I -fl %., ' \^jk im? r Jf&T*~? In I Dish I style corn 34 cup milk 2 eggs, well-beaten IA Plin /-?r 11c K ar\ rnltins ' * vup vi U9HVU samiiv crackers (12 crackers) Va cup chopped - green pepper V* cup chopped onion Vi teaspoons sugar /8 teaspoon pepper I Cut frankfurters I rosswise into quarters. Combine corn and milk in aucepan and heat through. Lemove from heat and radually stir in eggs. Add racker crumbs, green peper, onion, sugar and peper. Stir in Vi of rankfurters and pour into reased 2-quart casserole. Mace remaining rankfurters on top and ake in a moderate oven 350?F.) 45 minutes. Makes to 5 servings. Scalloped Franks 'n Corn nil be especially tasty serv- KK d with buttered peas and a risp vegetable salad tossed rith a favorite dressing. Go H ( ool and creamy for dessert I nth banana pudding top- .1 Art ujith intiinnarl apaori VM nim TTllippvU VI Vttlll I ^commends that you place le ground beef in a ring in n all-plastic sieve or small I o??ntfrr~~spf over a licrowa ve-sa fc bowl, licrowave on high, stirring t least once during the ooking period. This lethod eliminates the ecessity of pouring off rippings as the drippings Dllect in the bowl as the eef cooks. H Variety Meats Important By-Products Among the most valuable y-products of cattle, hogs H ( nd sheep are variety meats, ays the National Live tock and Meat Board. rariety meats ^such as liver, : _i_ i i . IJ mncy anu ncan auu invest and appetite to menu lans, plus they are imporant sources of many utrients including highuality protein, B-vitamins I nd the minerals iron and inc. Liver is especially lutritious for it is also an outstanding source of V itamins A and C. ^ Jip WSI WM CHASE & SANBORN TEA A BAGS PKQ?P IcJ ^\H m I*1J jZA FRESH LEAN GROUND 4 BEEF /I C^ BANNER BATHROOM TISSIIE4R01 I # M f Af 1 J ^ ? LARGE FLORIDA TOMATOES /M Ifoods j | o =?? The Chro 51" PEA W) 4 ^T, , ^vt;: msjj&s- v.* . m Jk & %> , ^ ^ Pi^Vv''' ? Jj Q FRESH TEND Ji LIVE x?jz. * iiacraSs^ I m jfe PASCO ORA 7 9? juic %M, fk ~ .'. ' .SHIN >lb490 ap M^M AT THE DISCOUNT HOUSE ( nlclc, Thursday, January 20, 19&34>tf? 21 15 oz $ 4 I S * CANS FOR I I n li^L ^#^Hr ^WT< V '/ 3A^y i ?1 Il y ^ I i3S.?19#| B I 3N N PATTERSO^^^^^^ 1 *
Winston-Salem Chronicle (Winston-Salem, N.C.)
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Jan. 20, 1983, edition 1
21
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