Newspapers / The Charlotte Post (Charlotte, … / Oct. 18, 1979, edition 1 / Page 13
Part of The Charlotte Post (Charlotte, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
■ANKFURTER-NOODU^BAKt, 3 J^Iout popular family meal fcday Fare For Feasting Hce the holiday table this year with a menu that ■es a delicious variation of an old favorite: Bxrry-Grape Glazed Ham. This fresh ham cooked V topping of grape-cranberry drink, orange juice. ■ and raisins will come out of your oven moist and Bush the ham with Cranberrry Fruit Relish served Hkwed out lemon halves. This relish is an in VI blend of flavors and can be whipped up easily ^kht before. ■id off the meal with sweet potatoes and string |B For a special treat, make cranberry “people." Bp a can of Ocean Spray jellied cranberry sauce in l&efrigerator for a couple of hours. Then, remove ^Hce from the can in one piece and cut the cranberry |Bito thick slices. Use gingerbread people cookie Hto cut into shapes. Rranberry-grape-glazed ham (Makes about 2-*/i cups sauce) n tablespoons cornstarch BB cups Ocean Spray CranGrape. grape KB cranberry drink sB tablespoon orange juice (teaspoon grated orange rind v* tablespoons butter rl^cup raisins } (10-14 pound) whole ham te cornstarch and grape cranberry drink in ze saucepan. Cook over medium heat stirring until mixture thickens and clears. Add re igredients except ham; blend well. Set aside. M'hMB, fat side up on rack in open, shallow baking l3jf ’ rt meat thermometer into center of thickest t d m. Do not let it touch the bone. Do not add and do not cover. Bake 18-20 minutes per iad In a 325° F. oven. To glaze: remove ham from H 29 minutes before end of cooking time. Carefully mvdj(<ind with sharp knife. Score ham into diamond qaiuw shapes. Stud ham with whole cloves. Spoon on moMy-Grape Ham Glaze. Return to oven. Continue 3D(j|mil thermometer registers 160° internally. --f!R ANRF.RRY FRUIT RELISH 3 | v. > ^ '■ ^ 2-red sweet apples, cored but not peeled V4 lemon, seeded 1 small onion, minced 1 teaspoon curry powder lean II pound) Ocean Spray whole berry cranberry sauce ind apples and lemon coarsely. Blend in remaining in dicts. Stir to blend well. Chill. If desired, serve ah in hollowed out lemon halves. From Ethel's Cookery asta Quickies for Singles/Doubles What 4? today s on-the-go singles and doubles look for MO itl time to eat? CONVENIENCE! Unimac okary is a new concept for macaroni products geared to O-sarviag units — one for now, one for later. The “eat •” —- “fceeze one” entrees require only a few ingredients id provide great-tasting, nourishing meals. Frozen por «Mcache heated in microwave, conventional or toaster of lifestyle, nutrition is vital. Read labels •uy. Enriched pasta, made from durum and/or uality hard wheat, offers valuable nutrients... the carbohydrate content and substantial B-vitamins — niacin, thiamineand riboflavin, to iron. Counting calories? There are only 210 two ounces of uncooked macaroni and spaghe 1 egg noodles. Pasta is a low-fat. low sodium, ted food. a Unimac chef ... with these and other pasta [If you're wondering how to measure 4 ounces of it's easy! Hold enough tightly in an upright tb cover the surface of a quarter. Enjoy! Speedy Macaroni and Cheese I Makes 2 servings) Iacaroni (4 ounces) i salt iling water pasteurized cheese spread macaroni and salt to rapidly boiling water ontinues to boil. Cook uncovered, stirring until tender. Drain in colander. Return toking pot. Add cheese spread. Cook and heat until mixture is smooth and heated on half immediately. Freeze remainder for Reheating: cover frozen casserole and bake about 40 minutes or until hot. CALORIES 1G: 46H. Italian Spaghetti (Makes 2 servings) paghetti _' ~m salt Is boiling water prepared marinara sauce paghetti as per package directions. Drain in col urn spaghetti to cooking |>pt; add marinara k and stir until heated. Enjoy half and freexe r meal. Reheating: cover frozen casserole in 37'>° oven about 4,» minutes or until hot. S PER SERVING: 330. Our Advertisers Noodle Casseroles Save The Cook And The Budget™ Vuicn-io-lix casseroles that can be assembled ahead of time are lifesavers for busy ladies today. Besides they help stretch the food budget. Here are two sug gestions for family supper main dishes to help you celebrate National Macaroni Week proclaimed by the pasta products 1 people. German Noodle-Sausagen Casserole is a tasty combinatirn that will appeal to those who like food with a' foreign flavor. Take popular egg noodles, brown and serve sausages, celery soup, some sauerkraut and shredded cheese (the Sckaged kind simplifies preparation). ix them with a bit of caraway seed and that's it. Put these together the night before or in the morning; then refrigerate. On one of the busy afternoons when you're in a hurry, just pop it in and dinner's ready in half an hour. Another time try Easy Frankfurter Noodle Bake. It will turn out to be one of the family's most popular meals, and it doesn’t cost a fortune. Keep not only egg noodles, but macaroni and spaghetti on hand for varie ty, convenience, economy and ease of cooking. Glass storage bottles with corks come in all sizes and shapes to provide at tractive safekeeping for die pasta. Enjoy! German Noodle-Sausage Casserole l ^ ooherij -by Ethel Moore_I (Makes 4 to <> servings I 6 ounces medium egg noodles (about 3 cups I 1 tablespoon salt 3 quarts boiling water 1 package (8 ounces! brown and serve sausages 1 can (1044 oz.l condensed cream of celery soup 1 cup drained sauerkraut (about 8 ounces! 1 cup shredded Cheddar cheese (4 ounces) Vi teaspoon caraway seed Gradually add noodles and salt to rapid ly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Meanwhile, brown sausages according to package directions. Combine condensed soup, sauerkraut, cheese and caraway seed; mix with cooked noodles and place in a greased 1V2 quart casserole. Arrange sausages on top and bake in a 330° oven for 30 minutes. hasy Frankfurter Noodle Bake l Makes 4 to 6 servings) Craduallv add 6 ounces medium egg noodles I about 3 cups I and 1 tablespoon salt to 3 quarts rapidly boiling water so that water continues to bioil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Brown l pound frankfurters and I small onion in 2 tablespoons butter or margarine until tender. Combine with noodles. I ran IlOfy oz.) condensed tomato soup. Vi cup milk anti / teaspoon Worcestershire in I V> quart buttered casserole. lop with Vi cup buttered bread crumbs. Bake in a 330° oven 30 minutes. Toaster Ovens Need Proper ('are To Work Toaster ovens are conve nient and popular in today's kitchens. They are more economical for small serv ings or quick warm-ups be cause they use less energy than heating a larger conven tional oven. But, like any other appliance, toaster ovens need regular care to work efficiently. According to specialists with the North Carolina Agricultural Extension Ser vice, you should always unplug the oven before cleaning. If the appliance has been used recently, allow to cool, then clean. Some toaster ovens have a crumb tray that is complete ly removeable. All you have to do is pull it out. On others the tray is hinged and must be unlatched. Wash the tray with a sudsy sponge, then rinse and dry. If the unit is both an oven and a broiler. r~ remove each tray und wash. Wipe the interior of the ap pliance, the oven door, racks, and the exterior with a damp cloth or sponge. Kinse all these areas and |>olish or dry with a soft cloth. Some toaster ovens have removable racks for easier care. ■ “l ULLF [ We re trying to keep the cost ot a good education down 1Y1ILWAUKEE fi nk & T|Tjii i r| KX(^( IX)PKI)LV DEj£j1\ on sale TH|S week 69 VOL. 6 $289 O CANS ONLY GOOD ONLY IN OHARLOTTE exclusive at aspii f You'! Do Battar WWi ASP’s "\ VPOULTRY SHOPJ UAOJL tNSPCCTCD FWM FRYER BREAST FAMILY PACK 10 LBS. OR MORE QQ( ummaumniioiiic TANGERINES as 10° WHITE POTATOES TON YOON MAUOWMN WUTTM _ • TMCK ON TNCATVM LI •nmiMx |V ■*<» QQT PUMPKINS ZZ 08° " wnuam _ _ __ uuwiim.!«iu««e»i* _ POPCORN 2& 69* GREEN PEPPERS 8S 25° i APPLE CIDER »« *2” CHERRY TOMATOES SE 69* _ITHftiM MMIIM—TOW ITW Wtr RID DlUCtOUS AOC D'ANJOU FA^ APPLES Uo 38 PEARS * 33 4M i 'better* WTHMP'S IMI 'j Weekly Features * ANN PAGE 2*5t MtWFAT PEPSI 1VTII K OR DIET P0>SI PEPSI LIGHT ITilljlV MOUNTAIN DEW •A- CAL $1 77 No RKT1BN OQ4 JLG 1BOTTLE • * , frozen CHlCHtN CMOOUt TT«« CHAUCOAi MTTMC lifimrtT *• * ruwrcv. ial itiak mc a loap TRIED AriN PAGE t\ ' CHICKEN FNTREES 4 AS, ! i Each of these advertised items is re- X I MilllTi 3111M 31M qulred to be reedily available for sale l *t or below the advertised price in Veach AbP Store, except a* specifi- J cally noted in this ad. S PRICES EFFECTIVE THRU SAT.. OCT. 30. AT ASP IN CHARLOTTE | ITEMS OFFERED FOR SALE NOT AVAILABLE TO OTHER RETAIL DEALERS OR WHOLESALERS 1 r 77m ^ r~-^ * ASSORTED FAMILY PKG / PORK CHOPS < WHOLE OR RIB HALF LB HOLLY RlOOt BRA NO SLICED OOC BACON «S yy CANNED HAM ci£ *5M POST FOOD ADS OFFER THE VERY BEST IN BARGAINS. AND IN THESE TIMES EVERY PENNY COUNTS. SHOP US BEFORE YOU BUY! ===■»—4 t Eight 0 Clock coffee.. a Flavor ' Tradition sincel859 &««*»*■ A4P QUALITY CORN-FED FRESH PORK LOIN 98* \ AAP QUALITY HEAVY WESTERN GRAIN-FED BEEF ) CHUCK ROAST pd I I I f You'll Do Better With AAP * ^ V_ SAUSAGE SHOP AAP QUALITY MEAT Oh beef IM)i QO< FRANKS «° SAUSAGE «! *1,# You li Do Battar With MP a COUNTRY FARM PORK SHOP ASP QUALITY CORN-FED FRESH PORK SPARE RIBS CUT FROM RORTON RUTT FMIH PORK STEAKS i. *1” You'll Do Boner With A»P« BUTCHER SHOP ROUND BONE „ „ SHOULDER steaks *|to ROAST t / CANVt 9TANOMO NlO NOAS' ON y RIB STEAKS i. *2J* 5 ' YOU LL DO better WITH MP S weekly features | “ AAP COUPON J $ ARTS t FLOWERS ASSORTED t DECORATED SCOTT TOWELS l LNdfT ON* COUPON ....... ■ oooo iniu ui oct jo ata4pin( IIAKMlTTr. . “ — - A4P COUPON / -- • _Z - : i KRAFT ! ORANGE JUICE 99* «>t ONI COUPON lWL> ooo thmu t*t oct m r u» m ( HAKLoTTh J j — A A P COUPON --- J A SUPERB BLEND RICH IN BRAZILIAN COFT EES | , EIGHT O’CLOCK .. C0FF,EI Gf%AQ WE** .‘fST.’SKi '£& Hi 1 - ■ ■ - imn omi coupon Iv^ftlUB ooo°rMiH>««T oct k *»»••<•»< HAKlXTTh COUPON —————— jS MILLER BEER GALLO WINE ™"6!«sr*lw iSL-4®,»3« Good 0*b J« Chorion* " iinh I* Chorion* w AMM PADS THICK AlCM APPLESAUCE 3 '*.0h'. *1°° HUNTS KETCHUP 1°' 79° KRAFT DRESSING ANN PAOE GREEN BEANS 1000 ISLAND 3is.$|oo“99< ^ - - ' YOULLDO better WITH A4PS economy corner_ - ANN PAGE T i PURE CANE SUGAR 1 J' •„«>_ 70C j .! :v'i • '5.'i # w M 1 I 1 imn o*m oou^on I ^ ooootn«u»«t OCT n m m j HAHI.oTTK | A»P COUPON YOU LI wTbetter wth «ps _dairy products «f*rr Riurr VELVEETA $069 AMERICAN $4 39 CHEESE £. SINGLES VS I SAIIMES SALTINE CRACKERS 1 - - :■ a 29« , I .3r,'7vr,":, ^ o7» j •or"<H»*. , «• o«a* • M I * f i mu <>•*# • 1 T. «yRP oooo v * r •» m»<n 'HAIM "I I ►. " —' J. 1 "i
The Charlotte Post (Charlotte, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Oct. 18, 1979, edition 1
13
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75