“The Southern Way Of Doing Things”
Carrot Dish. This beauti
ful, rich-looking vegetable
(fish is prepared with to
mato soup.
Mrs..Johnson says most
of her main dishes revolve
around vegetables, her
favorite. “Up until two
years ago, I always had a
garden,” she says. “1 grew
cucumbers, yellow squash,
eggplant, tomatoes, okra,
bell peppers and, of course,
turnip greens. That’s the
oM Southern way.”
Like many of the Mem
phians we met, Mrs.
Johnson was born in
Mississippi and grew up in
Memphis, so she can de
finitely confirm the South
ern way of doing things In
another hospitable tradi
tion, she pulled out some
leftover pound cake with
lemon glue. Desserts are a
must after meals, and in
v_>
Memphis the ice box pie is
a famous no-cook delight.
Mrs. Johnson’s quick way
is with sweetened con
densed milk, graham
craker crust, lemon juice,
margarine, and eggs. This
gracious hostess, who
loves preparing for her
friends and church func
tions, also creates a cho
colate ice box pie, and a
“millio'haire” version
made with several (Af
ferent juices.
Mrs. Johnson’s carrot
dish served as the inspira
tion for Picked Carrots. A
delicious accompaniment
to barbecue, this recipe
makes excellent use of
fresh garden produce that
is also available year
round in local supermar
, kets. This crisp carrot dish
is distinguished by the
tangy combination of
brown sugar and Catalina
brand dressing from Kraft
which binds the carrots,
green peppers and onions.
— PICKLED CARROTS
1 c. chopped green pepper
2/3 c. chopped onion
IV* c. Catalina brand
French dressing
4 c. 1-inch carrot pieces,
cooked
2 Tbsp. packed brown
' • sugar
Saute green peppers and
onions in V* cop dressing
over low beat. Add remain
ing dressing, carrots and
sugar; cook, stirring oc
casionally, until thorough
ly heated. Place in
shallow baking dish.
Cover; marinate in refri
gerator several hours or
overnight. Makes 6-8
servings.
Tradition
This Is Jast eae of aumy
types of fruitcake holiday
merry-makers wffl eajoy
tikis year.
bat dfaaaaet physical and
wwiHrtUil hundimpg and
poverty, and to support
worthwhile charitable
causes.
Lions Clubs, for instance,
sell fruitcakes in the na
tional sight-saving pro
gram; Khranis Clubs ssO
the cakes to raise money
for community projects
and to fight world hunger;
Optimists Chibs use cake
sale profits to sponsor or
ganized youth activities of
various kinds; Rotarians
sponsor college scholar
ship"
"World's
Fruitcake Center”
The vast bulk of fruit
cakes sold by service clubs
come from a place that
could be properly called,
“The World’s Fruitcake
center” - the state of
Georgia. In the small town
of Bogart alone, the Old
Home Kitchens Division of
Benson’s, Inc., a major
wholesale baker, manufac
tures dose to five million
pounds of Old Home Fruit
cakes each year, strictly
for sale to non-profit or
ganizations for fund rais
ing. The moist, dark fruit
cakes are made from a
non-alcoholic mixture
that’s one-third batter, two
thirds fruit and nuts. The
raisins and almonds come
from California; pine
apples from Central Ame
rica; cherries from Michi
gan, and pecans from
Georgia (of course!).
Cakes are baked In 1,006
:K THE DECK
fOUR FAVOR
The Charlotte
t anJ L ".ome
mfol invu.
Call 376-0496 For Subscription
S17.76 Yearly Rate
vr • >* •
pound batches, and are
shipped pre-sliced in one-,
two, and three-pound
sizes.
During the busy, pre
holiday times, the bakery
employs a nationwide net
work of local community
representatives and appro
ximately 20 University of
Georgia students who fill
orders and make new con
tacts with service clubs by
telephone.
The firm has also de
veloped other products for
non-profit groups to use for
fund raising programs any
time of the year. Among
these are pound cakes,
“giant cookies’’ and spe
cialty breads. If you’d like
a free booklet on success
ful fund raising, call toll
free: 1-300-241-7080; or
write, Benson’s Old Home
Kitchens, P. O. Box 1432,
Athena, GA 30013.
At home, Creola Robinson stirs op a bit of lunch. If you
Uke curried turkey, this recipe’s for you.
TURKEY CURRY SALAD
2 sm. pineapples 2 Tbsp. finely
chopped onion
2^3 c. Miracle Whip salad Salt and pepper
dressing
tap. curry powder Shredded lettuce
3 c. chopped, cooked 1 S-os.pkg.JX. Kraft
turkey or chicken Select mild natural coiby
cheese, cut length-wise into ‘A-inch slices
'A c. celery slices
'A c. chopped green Whole cloves
pepper Alfalfa sprAuts
Cut pineapples in half lengthwise through crowns.
Remove pineapple, leaving shells intact. Core pine
apple: cnt into chunks. Remove crowns; turn cut-side
down and attach to shells with wooden picks to
resemble turkey feathers. Combine salad dressing and
cnrry; mix well. Add 2 cups pineapple chunks, turkey,
I cup grape halves, celery, green peppers and onions;
mix lightly. Season to taste. Chili several hours. Fill
bottom of shells with lettuce: top with turkey salad.
Inset 3-inch wooden skewers into shells for turkey
necks. Place grapes on skewers. Cut turkey heads
from cheese; use cloves for eyas. Attach to skewers.
Place shells on alfalfa sprouta-Aned plates. Makes 4
servings. Variations: Serve with toasted jflaked coco
nut, rail ins, peanuts, pecans, toasted almonds, crisply
cooked bacon, crumbled, or blue cheese crumbles.
\rz. I
THANK YOU FOR
_READING THE POST_
SISTER MARGO !
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Mm. T. M.
2823 The Plaza 374-9160
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