For the holiday meal this year, make a Cranberry-Grape
Glazed Ham, garnished with Cranberry Fruit Relish
4tTved in hollowed-out lemon halves.
Come For Dessert
A new apartment is a great excuse for a young adult to
show off ... and when all the furnishings and treasures
are in place ... why it calls for sharing it with friends.
Make it a dessert party with this Fluffy Rocky Road
Pie. Rich with marshmallows, nuts, whipped topping
mix and Jell-o instant pudding and pie filling, it’s quick
and easy to prepare and a sure winner. Make it further
easy on yourself by using a frozen pie shell, ready to
bake from the freezer section of your local supermarket,
or an equally tasty graham cracker crumb crust shell.
So don't hesitate ... extend the invitation to “Come for
Dessert” and enjoy!
Fluffy Rocky Road Pie
2 envelopes Dream Whip topping mix
2 Ai cups cold milk
2 packages 14-serving size) Jell-o chocolate or
chocolate fudge flavor instant pudding and
pie filling
1 cup miniature marshmallows
Vl cup chopped walnuts
1 baked 9-inch pie shell, cooled
Prepare whipped topping mix with 1 cup of the milk
as directed on package, using large mixer bowl. Set aside
cup of the prepared whipped topping; if desired. Add
remaining milk and pie filling mix to remaining
prepared whipped topping. Blend; then beat at high
speed for 2 minutes, scraping bowl occasionally. Fold in
marshmallows and nuts. Spoon into pie shell. Chill at
least 4 hours or freeze several hours or overnight.
Garnish w ith reserved whipped topping.
1980 Food Supply
Picture Called “Bright”
Special To The Post
WASHINGTON - The
food supply picture for the
(Aning year is “bright” and
food price increases in early
1980 are likely to be smaller
than in the first half of this
year, accordihg to the chafr*
man of the U. S. Department
of Agriculture's World Food
and Agricultural Outlook
and Situation Board.
Retail foot! prices current
ly are projected to average
about 11 percent higher for
all of 1979 with most of the
increase in the first half.
In remarks delivered at
the Food Marketing In
stitute's fall conference here,
J. Dawson Ahalt said a large
availability of U. S. grains,
oilseeds, pork, poultry,
fruits and vegetables can be
anticipated next year.
“With large supplies,”
Ahalt said, “food price in
creases in the first half of
1980 should moderate
somewhat from the early
1979 pace, although con
tinued inflation is expected
to push up the costs of pro
ducing, processing and
marketing food.
“The record Soviet grain
purchases expected during
the coming year will have lit
tle effect on U. S. food
prices," Ahalt said,
“because of large grain sup
plies in the U. S. including
that in the farmer owned
reserve.” He said the U. S. is
likely to increase its share of
world grain trade during
1979-80 because labor and
internal transportation pro
be™" have slowed up ex
ports from Canada and
Australia.
Ahalt said energy, infla
tion and transportation con
tinue to be the major pro
blems impacting on U. S.
food prices. The farm value
ihare of food price increases
in 1979 is estimated at only
ibout 40 percent, he said.
For the longer-term, he
laid:
—Most of the world in the
>arly 1980's will experience
tome slowing of the general
•conomic expansion, with
he U. S. likely to slow more
han the rest of the world.
Worldwide consumption of
mimal proteins and
eedstuffs should continue to
Tow, although somewhat
lower than in recent years,
'his implies generally strong
ireign markets for U. S.
sedgrains and oilseeds.
—With some productivity
tins in the future, inflation
lould ease and the economy
/entually recover.
The department s first of
cial forecast of 1980 food
prices will be issued Nov. 5 in
the opening session of the
annual Agricultural Outlook
Conference. For conference
information, call (2021
447-3050.
rruit Trees
i*-- - .. —
Should Get
Annual Pruning
All fruit trees should be
pruned each year. The time
to do this job depends on the
age of the tree, according to
N.C. Agricultural Exten
sion Service specialists.
Trees 20 years old and
older can be pruned soon
after the leaves drop in the
fall. Young bearing trees
should be pruned in late
winter or just prior to bud
swell in the spring.
Dead, diseased and
broken branches should be
removed first. Branches
growing across the tree and
those growing either
straight up or straight down
from any main branch
should be removed.
Branches growing directly
on top of others should be
removed.
Trees over 12 feet tall
should be topped. The cut
should be made on branches
of nearly the same size and
so little or no shoot growth
will develop.
in pruning iruu trees you
want to develop strong
framework branches that
will allow the tree to
produce heavy crops of
fruit.
Another objective of
pruning is to keep the tree at
a convenient height. Don't
be afraid to cut your trees
down to sire and keep them
open with strong well
spaced branches. It’s better
to prune your trees and
make a few mistakes than to
allow them to become a tall,
tangled mess of branches.
For the pruning job you
will need a crescent or
curved blade pnining saw.
long handled loppers, a pair
of hand loppers and a pair
of hand pruning shears.
With these tools, you will be
able to remove branches of
all sizes.
There are only two really
important niles to observe
when making the cuts
during pnining. First, when
removing a branch, either
small or large, make a
smooth cut as close as
possible to the branch or
trunk from which you are
removing the branch.
I
p, ¥/• . 1 * s->i • . . __ ' H I.IIHT IN7!t . MIK ClIAKLOrifc ru»l - rage u
Kraft Kitchens Special Recipe For Stuffed Salmon
Phric Uonnott nrti „r >1 . .rm *
“--»-- Vi«. 1 nc ^collie
Medium, and his wife, Gloria, a master
salmon preparer, shared their recipe with
Kraft. Using abundant fresh vegetables and
herbs, Mrs Bennett first coats the inner
cavity of the fish with mayonnaise to keep it
moist, she then stuffs it with slices of
tomatoes, onions, green peppers and parsley
before baking Delicious'
But, of course, everyone has his own
special recipe for salmon
No story on cooking would be complete
without a special recipe for salmon so the
Kraft Kitchens developed a stuff version,
featuring cornbread, vegetables and season
ings, along with Lemon Parsley Sauce
It’s a spectacular dish for guest dinners
Garnish the fish with lemon slices and parsley
for a more elegant finish If salmon is
unavailable in your supermarket, try other
whole fish of similar size such as troui or red
snapper. The stuffing can also be used with
pork or poultry.
STUFF SALMON
1 Cup chopped celery
1 cup fresh mushroom slices
..'z cup chopped onion
..Parkay margarine
3 cups crumbled cornbread
..2 eggs
l teaspoon poultry season
ing
• •'* teaspoon salt
i ir«i>puun |ir|iprr
I 5 to 6 lb salmon, pan
dressed with head on
I.EMON PARSLEY SAI C E
Saute vegetables in 1-3 cup margarine Add
cornbread. eggs and seasonings, mix well
Stuff fish with cornbread mixture, close
opening with skewers Place in large
well greased baking dish; brush with melted
margarine Bake at 350+. 1 hour and 15
minutes nr until fish flakes easily with fork
basting occasionally with additional melted
margarine Serve with:
LEMON PARSLEY SAl'CE
cup Parkay margarine,
melted
- tablespoons lemon juice
I tablespoon chopped par
sle\
I teaspoon grated lemon
rind
Combine ingredients, heat
thoroughly Makes 10 vert.
ings.
Kish doesn't have to be
saved for special occasion eating, either Any
fish fillet can be breaded with this crisp,
flavorful coating of parmesan cheese and
cornmeal K<>r easier and more ev» r; coating
use cake or pie pans, on* to hold the egg and
mile mixtun the other tor the breading
Keep this recipe for Crispy Parmesan Fish
Fillets handy for tackling hungry appetites at
home
To top off any meal with majestic splendor
serve Molded Cornstarch Pudding, an old
lashioned favorite and forerunner of today's
convenience pudding mixes It has a delicate
vanilla flavor and consistency creamier than
standard molded desserts and made with
gelatin Corn Crown with a fruit topping of
apricot or red raspberry preserves for a
colorful contrast With this dessert finale,
we've reached the peak of our traditions and
flavors can be explored by all Try these
recipes You'll like them’
POST'S
HOME
FOOD
PAGE
uayimes Have Place In Perennial Gardens
If you have a perennial
garden and haven't included
daylilies. you re missing out
on one of the favorites and
one of the easiest to grow of
the flowering plants.
They can be used effec
tively with other perennials
such as daffodils, peonies,
bearded iris and daisies.
Daylilies are also effective if
- used in front of dark-foliaged
evergreens or used as a mass
planting, suggest \ C.
Agricultural l \ten«ion Ser
vice specialists.
Blooms mav lie achii veil
over a long season bv using a
combination of mid-season
anil late-bliMiniing varieties.
Dav lilies are tolerant of
almost anv soil tv pi .i'
evidenced bv the dav lilies
found iu abandoned fields
and a'ong roadsides.
However, dav lilies respond
best in good soil. I heir fleshy
roots thrive in loose, friable
soil that contains high
amounts of organic matter.
Day lilies can be planted
anytime the ground is not
frozen. However, for best
results plant them in late fall
or early spring.
I’repare the soil to a depth
of 12 to I "> inches, which will
allow adequate room for root
development. Care should
be taken not to plant them
too deeply. After the soil has
settled, the crown or point
where the roots and stem join
should be about an inch
under the surface. Be sure to
water the plants thoroughly
after planting.
Add fertilizer to the beds
prior to planting at the rateof
three to four pounds of 8-8-8
per 1(H) square feet
^I MCK-O-WNTERN1-8 *VG AW*'°
P k TVJ "M PUMPKIN ^ “,M,0“LBAV0 WTJ
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[ CRAPES*la. 58* LETTUCE^49*
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TOMATO SOUP SAUCE
• PLAIN
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PRESERVES 2 85* CAKE MIXES VS' 53”
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