Newspapers / The Charlotte Post (Charlotte, … / Nov. 15, 1979, edition 1 / Page 13
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_ _ Thursday. November 15. 1S79 - THE CHAKLU lTt I’UiT ! > Beef Bargain Hunt Leads To Blade Steaks —“— --- OU * OT CUODDL'n L’ -li ' ...... v iu pass up a Dargain. That s why they so often pick up several beef blade steaks when they stop at the meat case These meaty steaks from the beef chuck, that were most popular during the summer when the grill was in active use, are priced considerably less per pound than steaks from the loin and rib sections, more often associated with broiling Since attractive price tags make beef blade steaks candidates for frequent repetition on the menu, the smart shopper is always on the lookout for tasty preparation variations to insure that enthusiasm at the dinner table doesn't diminish. THE REALM OF POSSIBILITIES for variety is extensive for the steaks can be flavored by a wide range of marinades before being broiled indoors or outdoors. For a unique and appealing approach to blade steaks, try them cooked with sweet and sour accents The seasonings for the vinegar-oil-sugar . are literally "in the bag" for they are tied together in a bouquet garni. The bag allows the spices and herbs, which flavor the marinade as it cooks, to be easily discarded before the steaks are marinated. | The expertly-seasoned marinade serves a two-fold purpose for not only does it flavor the steak, but it also helps tenderize it. The acid quality of the marinade makes it possible to cook this less tender steak by the dry heat method of broiling. Cooking the steak only to rare or medium also is recommended for the sake of tenderness SWEET-SOUR BEEF BLADE STEAK 2 beef 7-bone or blade steaks, cut inch thick two-third cup cider vinegar two-third cup water y« cup oil V* cup sugar 2 teaspoon salt 8 whole cloves 4 sprigs parsley 1 large clove garlic, minced 1 bay leaf Vt teaspoon celery seed y« teaspoon crushed red pepper pods COMBINE VINEGAR, water, oil, sugar and salt in saucepan. Make a bouquet garni by placing cloves, parsley, garlic, bay leaf, celery seed and ^^^^^^^oj^^^^^^^^teesecloth and tying Take a different twist on turkey and dressing this Thanksgiving. Try Sausage and Apple Stuffing. This stuffing remains crisp thanks to cubes of fresh apple and Chun King water chestnuts. securely. *aa 10 vinegar mixture ana simmer 15 minutes. Cool. Remove bouquet garni. Place steaks in utility dish and pour marinade over them, turning to coat. Cover dish securely and marinate in refrigerator 6 to 8 hours (or overnight), turning at least once. Remove steaks from marinade and place on rack in broiler pan so surface of meat is 4 inches from heat. Broil 4 to 7 minutes on side, depending on degree of doneness desired (rare or rv. n/41 . iw. 1 C Beef blade steaks can easily be identified as thinner versions of popular blade pot-roasts. Although the steaks may contain several smaller bones, the most distinguishable one is the long, narrow blade bone This bone resembles the figure 7 in the 7-bone steaks. Blade cuts are from the chuck section of beef which is less tender for it receives more exercise than the rib and loin sections. When blade steaks are not tenderized with a marinade, it is best to cook them by the moist heat cooking method of braising. POTATOES. FRIED to a golden brown, will be a aencious accompaniment to me Deel steaks Pick a pair of salads to complete the menu. Make one spicy by marinating canned green beans, cauliflower, cucumber slices and cherry tomatoes halves in Italian dressing that's been seasoned with dill weed. Then go cool and refreshing for the second salad that will serve as dessert-lime gelatin studded with melon balls INVEST in TIME: MOST OF L'S ARE ALWAYS "going to" organize our kitchens, but somehow we never seem to find the fim/i ct/>« j__* __i_: j_ Vi IV ^uiuvn IllVtliVlll UlIU VUIKlIUCi the time you’d save and the frustrations you’d avoid with a kitchen organized to meet your needs. Whether you’re a full-time homemaker or employed outside the home, apply a few management principles to your kitchen, says Mrs. Jacqueline Wirth, Penn State Extension Service Home Economist, Philadelphia County. She suggests keeping a record for a week of the pluses and minuses of your current kitchen set-up Note what gets lots of use. what gets little and what gets none at all. What is awkward to reach or hard to find"1 Answers to questions like these will help vou on organization day. THKN START A.V'out" pile where everything that is broken, outmoded or otherwise unloved is marked for a garage sale, a giveaway, or in extreme cases, the trash Your goal here is to eliminate clutter and free up needed space Next, analyze what's left. If it's an item frequently used the countertop might be the best location Some items might go into temporary storage Breakables belong in easy-to-see, easy-to reach locations. In general, heavier items go below, light, unbreakables can be stored up high Whenever possible, store items where they are used. In most kitchens, you will have a sink center for food preparation and cleanup; a food mixing center and cooking and serving center, but even in the best kitchens, there will be some overlap Don't forget to consider the location of potentially poisonous cleaning supplies if there are young children in the family. A lock on a cuoboard mav be the answpr TAKE FELL ADVANTAGE of the variety of storage modules available today. Plastic turntables, for example, are available in diameters ranging from 10" to 21" and can make a hodgepodge of containers, jars and bottles of food suddenly accessible. Slide out drawers and stackable bins can also simplify the retrieval task. Caddies that attach to the inside of a cupboard door and hold everything, from wraps and bags to cleaning products, are also available (—-[ POST FOOD ADS OFFER THE VERY BEST IN BARGAINS. AND IN THESE TIMES EVERY PENNY COUNTS. SHOP US BEFORE YOU BUY! r , anne Anderson I ...Olympic High senior ^ Sharon Anderson it 't t BtoihisiB' .■ ?wlW!mnpete For Carrousel Honors By Susan Ellsworth Post Staff Writer Thanksgiving - it’s a time to be grateful, eat the traditional holiday foods and watch the Carolinas' Carrousel Parade! Who will be the next Carrousel Queen? The public is invited to meet the contestants on Nov. 21 at a luncheon and witness the crowning at the pageant and coro nation dance. Representing Olympic High School, Sharon Deanne Anderson, 16, will compete for the top honor. Sharon’s talent is acting. She is a former chairman of Project Aries, received a Trim Scholarship, and plans to attend college to study fashion coordinating. Standing 5*6” tall, 106 pounds, Sharon enjoys modeling, running, singing and dancing. She is the oldest of four children and the daughter of Mr. and Mrs. Bonzle Morris of 1560 Wickham Lane in Charlotte The Queen's Luncheon will be held Wednesday in the Charlotte Civic Center at 11:45 a m. Tickets are *3.50 apiece That evening, the pageant and coronation dance, featuring Charlie Spivak and his orchestra, will be held at 8 p.m. in the Civic Center. Tickets will each be $7.50. Activities will climax on kA Thanksgiving Day with the 33rd ^ Annual Carolines’ Carrousel Parade. Chery Prewitt, Miss America 19M will be the Parade Marshall Grandstand seats will cost $2.00 apiece. To purchase tickets, contact the Carrousel Office at 377-9411 o*- the Coliseum ticket office at 372-3600. Santa's Elves Santa’s elves have been busy stocking the Junior League Wear j with quality used toys big sale will be held on Friday 1 Saturday, Nov. 23 and 24 from 9 14. It’s a wonderful opportunity ive on toys as well as festive clothing. The Junior Lea fcarhouse is located uptown i from Belk’s at 127 E 5th St. j Music I in Baroque music? The Music Workshop with Spirit Square will bar music in a cabaret 27 at 8 p.rp. at will include wine will be available a'’"* p Prlca* aflactlv* Thurt. Nov. IS i Copyright 1979 thru Sat. Nov. 17 A Krogar Savon Quantity Right* Rasarvad Nona sold to Daalars or Wholatalar* > I FOOD, DRUG,GENERAL MERCHANDISE STORES 1-r 4^1 - r-wnitf. ^ r ADVERTISED ITEM POLICY Each of thaaa advartlaad Hams la raadlly aval labia for aala In aach Krogar Sav-On, axcapt aa apaciflcally notad In this ad. If wa do run out of an Ham wa will offar you your cholca of a comparabta Itam whan avallabla, raflactlng tna sama saving a ITHURS., FRI., SAT. j_,~jufjp,.. »v » ’ ' —.—1 I frAikAdEi, t f f 9-11 LB. AVG. WT. A SHANK HALF . Smoked Qfl$ [Ham "TO I kiln l !•• ■ i urw- r~ a p% ■ a /> CHUB PAK OR STORE PAK 1 Ground Beef.. Lb. 158 r^S$<&&/ U.S.D.A. CHOICE * r\nnn sJ muLomnL r«nmo - —■ ^ ■ ' Smoked Sausage.. i* l78 FOR THE PERFECT MEAL "CADV TO | D‘n"«r Whole B.B.O. / Rolls Chicken / I1? 79*1/ f jpH KROGER 10X POWDERED OR Brown Sugar. . . . ^39* KUMI I BAKING FAVORITES - SHELLED WALNUTS ON £ Shelled Pecans.u>. ■ WASHINQTON STATE | EX TWA FANCY mm MM m 1 Delicious Apples.. .«&* .14* I FRESH m. Broccoli.*0™* / w HALVES OR SLICES 29-0*. Avondale Peaches .*?. 59* DUNCAN HINES 18i/,.0z. _ Jfc # Cake Mix.*>?. .73* KROGER 16 Oi. Can Cranberry Sauce 2/79*
The Charlotte Post (Charlotte, N.C.)
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Nov. 15, 1979, edition 1
13
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