Newspapers / The Waynesville Mountaineer (Waynesville, … / July 30, 1953, edition 1 / Page 11
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?e Oak Woman ?ears Old/ ? First Movie ? . 01 ORGS BORING ?omniupit) Reporter ? '? years ? local ? ai?o. ? i, a wheel ? leu years, and ? he tan enjoy ? car, It probably H - Mid it was ? ire" and she eii ? .Son S.\kes Led ? rial ting here ? Is.ii Int. Tex. Mr. ? spent several ? Mr. and K, i i his commwh B munity Develop ? be Saturday ? 1st. at the Ccillimun ? asked to ? ituej for refresh I Field Day formerly ? ! 13th, when H mm unity is to be B mtnunlty, is I lay, August 15th. I that more folks from Hi ities could attend on I -1 I'lmisday. Br J Mrs. I'aal Reese have B -brg, Fla., af I with Mr. and Botvi -Boring. B . . Bob Williams and Teague Williams drove to Newport News, Va. 10 move boo and Frances back io Norm Carolina. They have lived in \ irgima lor several years but now win live in Waynesville. Mr. and Mrs. Mack McGinniss were recently married in Washing ton, D, C., and spent part oi their honeymoon visiting relatives on White Oak. Mrs. McUuiniss is the former Mildred Sims of this com munity. Mr. McGinniss is in the Florist business in Washington. Mrs. Birdie Teague Garreti from Clarksvilie, Va., has been visiting Mrs. Bill Teague, Mr. and Mrs. Lloyd Teague, and other relatives of Wmte Oak. Use the Want Ads for results Transactions In REAL ESTATE j WijnmiUt Township C. P. Bowies ana wile lu Sylla Davis. bjiia Davis lo C. P. Bowles. Beavtruain township Joyce .Vianil anil wue 10 Dr. C. T. I Wens. Clyde township Lee Ualiiooiie alia wue to G. F. Masiiouru ana wile. Jonathan Township Oils Aiusou ana wue lo Vanila Morrow. Oiis Allison ana wife to Kdgar Morrow. Good News For All Beefeaters SPOONBURCEKS ON Bl'NS with gherkins and tomatoes. PAN FK1ED BEEF LIVER?In Mini mo r style. , By CECILY BROWNSTONE * ?i ,1; ? ? 1 /\2?UL*?nvu i iisa r uuu IJUIUM IS EVERYBODY HAPPL? They should be. Beef keeps on 1 iH'ing plentiful ? and what better fare for warm vlteather? Href takes to barbecue cooking on that outdoor setup. Tt's in ca hoots with top-of-t he-^gnge cook ing -? ragouts, hamburger varia tions, Swiss Steak. Anil on a coo) morning, when you don't mind turning your oven oh, why not roast that queen of the table ?primp ribs of beef? Or put the roast in your electric roaster, if you iiave one. Serve the beef up cold for supper, in thin slices. Perfect accompanimeht for potato salad, cole slaw or tossed greens. Want to invite the gang to sup per? Make it quick, make it easy, make it something everyone likes. It's ground beef, of course, we're talking about?reasonable enough to feed even appetites worked up after swimming, golf or tennis. But change the hamburger routine and try our Supper Spoonburgers. We guarantee them to be snappy, to have that "You're such a good cook" touch. * * * i AND WHILE we're discoursing j j on beef, we urge you not to forget to put beef liver on your menus j at least once a week. It's more than plentiful, it supplies such 'valuable nutrients. Know how to prepare beef liver so it will give] you its best? Knowr how to buy and store it? Here are tips. Browning has a way of tm I proving the flavor of beef liver, so cook it in serving-size slices rather than in one large piece. More surfaces to get delectably ! rich this way. See? Beef liver is available fresh or packed frozen, l'roperly wrapped, 1 it may be kept in the freezer at zero temperature for six to seven months. If you find a brand of frozen liver that you like, you'll be wise to stick to it. Liver's a delicate meat and it needs proper handling and refrigeration to pre I serve its quality. Fresh beef liver should be wrapped Joosely, kept in the coldest part of the refrigerator, and used within twenty-four hours after you buy it. A pound of fresh or frozen beef liver will give you four servings. Don't be old-fashioned when you cook liver! It doesn't need to j be scalded or soaked before it goes into the skillet, as recipes often used to direct. And don't cook the life out of it! Liver tastes host when it's cooked just until it's about to lose its pink color Over rook it and you'll dry out tins deli Cafe ineat. Here's a special liver recipe for hot nights when you want to pre pare a main dish in a matter of minutes. SIPPER SPOONBl'RGERS Ingredient*: 2 tablespoons but ter or margarine. V? cup chopped onion, 1 pound ground href, 1 teaspoon salt, Is teaspoon pepper, i? cup chili sauce. 8 hamburger buns (split!, gherkins, tomatoe:, parsley. Method: Heat butter in 10-inch skillet. Add onion and cook until * m tender, stirring often. Add beef and mash with long-handled two tined fork until crumbled and light ly browned. Mix in salt, pepper and chili sauce. Reheat tor 2 or 3 | minutes. Toast buns and pile meat ] mixture on one half of each bun. | Garnish other halves with gher- , kins: add tomato slices and pars ley to platter. Makes 4 servings? I 2 buns apiece. Double recipe if de sired using 12-inch skillet. PANKRIED LIVER, SUMMER STYLE Ingredients: 1 pound sliced beef liver, cup flour. 2 tablespoons fat, Va cup mixed chopped scal lions and green peppers, salt and pepper. 1 cup sour cream or 1/3 cup bouillon. Method: Spread flour on waxed paper. Dip liver slices in flour. Brown in hot fat with the scal lions and green pepper. Sprinkle with salt and pepper to taste. Cook over low heat S '0 minutes or until liver is cooks i through Re move liver to warm platter. Pour sour cream or bouillon into skil let. Stir with wooden spoon, scrap ing brown particles from bottom of skillet, and heat. If sour cream is used, have it at room tempera ture and do not >>11. ff bouillon is used, boil for a minute or two. Serve sour cream or bouillon gravy with liver. Makes 4 servings. I Scaliest Real Fruit ~ SHERBET Pint 19c 1YERS lb 4Qc rimicnto Cheese ?T^T- ? SPRED, 8-oz Pkg 3Qc ICON lb fiCc . _->?? ? Cw^fiT) ^am ^oz* P ^' hoice Salad Firin'?^*^-^. SALAD 35c eal Cutlets .. .... lb 79c |^s ,T,~1 eal C hops lb. 69c Cucumbers 19c in || Hi Tomutoes lb. 19c 1*^ " h ? 1 ? vA J Carrots pkg. 12c TENDER LEAF Pepper ... lb. 15c TEA y4 lb. 23c PEACHES O lbs % Qc ILK ^Lge.CansOCc ** A5y ^ ===- SQUASH 2 lbs 1 Qc ft s Shortening ^*3 vift'ning, 3 lb Can ^7C COCA-COLAS Ctn. 03c it s Tomato N B c Crackers itsup, 2 14-oz Bot. 35c RITZ Lb Box 33c s Del Monte Sliced AYONNAISE 35c ^'neaPP^e/ ^ Can 29c :EEN GIANT PEAS 303 Can |_ Qc CLOROX MATOES ... 2 No. 303 Cans 25= | Gal* 29c IFT'S JEWEL OIL Ql. CQc PERK : est e.?siiin] tttt COtfiATI QINTAlCftlAM J 3Boxcs43c Bananas Up To 857. Of Decay ? ivory soap ^ Odor-Causing Bacteria! j 2 1-grge 25c 43 TEA BAGS 55C , WjWf WJk \jrfTj ^jpjUK * - ii i i ?nrrrin?? t - BE THOUGHTFUL ... A crowded restaurant isn't tho plac# to catch up on your reading, whil* pooplo art wailing tor yowt ??ut. For "Take It Easy" Main-Dish Salad ? Economical Eatwoll Grated Tuna 2 49' For Salad Or*Butterd Vegetable ? April Showers Asparagus - 21' New Low Price ? Self-Rising Snowkist Flour & C 1.49 Hunt's Pure P e a c h Preserves . ?- "it- 17c Yellow Cling, Sliced or Halves Yosemite Peaches sNc.r25c Plain or Self-Rising Red Band Flour. . < Z 89c ? ?- ?" ?' ' '? Hostess Bartlett Pears . "cJ' 32c Snow Floss SauerKraut .2Nc?25c Dixie-Home Quality Fresh Peanut Butter ? e Tumb. 23c Gets Rid Of Insects?Dixie-Home Aerosol Bomb. 'L?" 79c Magnolia Fresh Creamy Marshmallows . '??* 19c Meal In A Can) Walker's Beef Stew .N?c.r33e Serve "As Is," Baked, Fried, Or Broiled Wilson's Mor'c?'45c Economical, Tasty?Wilson Certified Corned Beef Hash. .'c.?'29c Good Hot Or Cold?Wilson Certified Vienna Sausage ,2c??'. 35c Just Heat And Serve ? Wilson's Hamburger 49c Chicken Of The Sea Stay Fresh With \ I Good ? And Good For Youl Soloct Sliced Oil!" Chef Suggests! Ml ? ^ JHjBF Makes Tasty Beef Liver * 37 Ess s?y<--'29c c A ?T . i. c .1 si ii e l ^ru'f Cocktail Gelatin For A "Take It Easy" Meall Fresh _ . . ? ? Ground Beef 49' c U. S. Choice Beef Fresh Ground C II 6 6 S 6 o ^ 49c Short Ribs.lb 23c Veal '.lb29c jr-7pri"*""" Quality-Tender Shoulder ? Veal Dressed A Drawn (4 to 6 Lb.) ^ D T 6 Q t<i e pl 1C Chops: .lb39c HENS ? ? Lb 49c i ?-?i ? # Southern Gold '4-lb. Prints Fish Department Values! MARGARINE Medium Size Fresh Flavorful Fishl Fresh AI" Mullet :" 17c Pan Trout.lb 25c * ^ g ^y Frozen Food Values! Veri-aeAt rreduce G" 1^;"*" ORANGE CRISP GREEN MOUNTAIN CABBAGE 2 11 A , ~ Can* V 5 Doz. Size i California Kartlott _______?? LETTUCE . 17c DC A D CI Olr Pie,Sw89, Ftoien Fre,h Head I? PEAK5^ ,2lC spj?acli .235c Sweet Green Fresh Heme Grown ^ ? Bill PepperJSc OKRA 2... 25c if.70kra2'C35. VL\VU\?%U VWv %\\V\\V WWW VXv N.V>,N!*. \X VKWACVK W-W. V^,<?l\V\\V\VS.V*\V\\\V\\^v vy * For lovaly Complexoin ? PALMOLIVE ? 3 22c Whita Toilat Soap |, OCTAGON i || 4 19c Deodorant Soap ? LIFEBUOY 223c For Your Beauty Bath PALMOLIVE I 2 s?:.h 21c For Family Wash SUPER SUDS ?"* pk0. 27c Health Soap LIFEBUOY 3 23c Cashmere Bouquet TOILET SOAP 3 5s 22c Famous Name Detergent OCTAGON Pkg. 30C Puts Sunshine In Wash RINSO X27c Co?hiti?ro toilet sow js 2 21c ^ For Fine Wo.hoblrr .. lux flakes 1 ige. 97 c Pkg. L I V ^j5 for Shining Sink* 6ab-0 1 C?"
The Waynesville Mountaineer (Waynesville, N.C.)
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July 30, 1953, edition 1
11
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