On The Front Burner
Ellen S. Willis
Hone Economics Extension
I would like to encourage you to
attend the Food Preservation
Workshop Wednesday, June 1,
2:30 p.m. in the assembly room of
the Lester Building. Please invite
your friends and neighbors. Now is
the time to have your pressure can
ner checked. Why not do it the day
you come to the workshop? Call
the Home Agents Office at
875-2162 for information on where
to have the canner checked.
Social Services through The
News-Journal notifies us that but
ter and cheese are available June'l,
2 and 3rd at the old armory on
Central Avenue (401 Business) for
individuals who are 60 years of age
or over, without regard to income
or resources. An authorized
representative will be permitted to
pick up the butter and cheese
should an over 60 individual be
unable to come.
Individuals receiving any one of
the following types of assistance
will be eligible: Individuals receiv
ing Social Security Disability
payments, Supplemental Security
Income payments, an Aid to
Families with Dependent Children
check, Medicaid, or Food Stamps.
Individuals who have a gross
monthly income at or below 150V?
of the 1982 non-farm poverty level
will also be eligible. Be sure to take
your own bags or boxes to get your
butter and cheese as they are not
furnished.
This is a lot of cheese and butter
and we need to care for it correctly
(refer to sheet received when you
picked up cheese) and use every
ounce. These recipes will help you
as you enjoy your cheese.
CHEESE-CORN BREAD
2 cups self-rising flour
1 /4 cup sugar
1 egg, slightly beaten
1 cup milk
1/2 cup shredded cheese
1 can (7 oz.) whole kernel corn,
drained (1 cup)
1/4 cup shortening, melted, or
salad oil
Heat oven to 400 degrees F. Grease
square pan, 8x8x2 or 9x9x2 inches.
Measure all ingredients in order
listed into bowl; stir just until flour
is moistened. Batter should be
lumpy. Spread evenly in pan. Bake
8-inch pan 45 minutes, 9 inch pan
35 minutes or until golden brown.
CHEESE RICE KR1SPIES
2 cups grated cheese
2 sticks margarine, softened
UBo
Seaford retires
Johnnie C. Seaford recently retired
from the Raeford Plant of Burl
ington Industries after over 31
years continuous service at the
facility. Ms. Seaford began work
in the Spinning Department as a
Creeler. During the years that
followed she worked as a Spinner,
a Doffer, a Frame Cleaner and
Roll Picker. Ms. Seaford was a
resident of Hoke County until
recently relocating to Fayetteville
to be near her son and his family.
DID YOU
KNOW
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*5.00 A Month
Will Buy
*20,000.
OF NATIONWIDE
LIFE INSURANCE
If Ago 30 Or Younger
(OntyAUttimMorwtfOsrmrX)
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AGENT
876-4187
2 cups plain flour
2 cups rice krispies
Mix grated cheese and margarine;
stir in flour. Add rice krispies and
shape into balls. Place on ungreas
ed baking sheet and press each ball
with a fork. Bake at 375 degrees F.
for approximately 10 minutes.
SKILLET MACARONI
AND CHEESE
8 oz. macaroni, uncooked
1/2 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup margarine
8 oz. cheese, shredded
1/4 cup grated onion
Cook macaroni as directed on
package. Drain but do not remove
from saucepan. Add remaining in
gredients. Cook over low heat,
stirring frequently, until cheese
melts, about S minutes. Makes 8
servings.
CABBAGE WITH CHEESE
3 cups shredded cabbage
1 teaspoon salt
1/2 cup grated cheese
1 /2 cup boiling water
1/4 cup light cream
Cook cabbage in boiling salted
water until tender, about 6 to 9
minutes. Drain. Add cream and
cheese. Place over low heat; stir
until cheese melts and coats cab
bage. Makes 4 servings.
JIFFY CHEESE SAUCE
1/2 stick margarine
1/2 lb. cheese
1/2 cup evaporated milk
2 drops hot sauce (optional)
Melt margarine; add remaining in
gredients and stir over low heat un
til blended. Makes 2 cups.
BAKED RICE WITH
CHEESE AND CARROTS
1 1/3 cups packaged precooked
rice
2 1 /4 cups milk
1 teaspoon salt
2 cups grated cheese
Dash of pepper
Dash dry mustard
1 1/2 cups cooked carrots (cubed)
1/4 teaspoon Worcestershire sauce
1/2 cup soft, fine bread crumbs
Combine rice, milk and salt in
saucepan. Mix just enough to
moisten all rice. Bring quickly to a
boil over high heat. Then cover
and simmer gently 3 minutes. Add
cheese, pepper, dry mustard,
vegetables and sauce. Mix well.
Spoon into greased 1 1/2 quart
baking dish. Sprinkle with bread
crumbs on top. Bake in 350 degree
oven for 15 minutes or until
crumbs are golden brown.
Donating more than time
American Red Cross members assisted in taking blood from volunteers
recently in the Hoke High Blood for Vampires drive. About 159 people
tried to give blood for the cause and 138 units were taken. Of the 138 par
ticipants giving blood, 101 were first time donors.
Health Foods, Diet Pills
Can Be Hazardous To Health
By Charles Blackburn
Duke University Medical Center
Health foods, kerosene,
miniature button batteries and diet
pills are among things that can be
hazardous to your health, accord
ing to the director of the Duke
University Poison Control Center.
Every year, the center gives
emergency medical advice to
thousands of callers via its toll free
number, 1-800-672-1697.
According to Dr. Shirley
Osterhout, the incidence of
childhood poisoning is on the rise
in spite of public awareness cam
paigns and child-proof caps on
medicine bottles.
"The number of toxic
household chemicals in the average
home has increased, and so has the
rate of accidental poisonings," she
said. Six out of 10 poisonings
reported every year involve
children under age of five,
Osterhout said.
The Poison Control Center's
number should be kept by the
telephone.
"It's also a good idea to have
syrup of ipecac on hand," she
said. "It induces vomiting and is
recommended in the event of cer
tain kinds of poisoning. Syrup of
ipecac is effective, relatively inex
pensive and can be bought without
a prescription at most drug stores.
But it should be used only if the
Evangelical
Mathod/st Church
604 W. Sixth Avtnua
/?av. TmxD?ton, Pastor
Sunday School 10:00
Sunday Worship 1 1 :00
Sunday Evaning 7:30
Wad. Evaning 7:30
COMtAMDSte
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For further information call tha peetor at
DM711
UNITED REALTY
OFFERS NEW HOMES
YOUR CHOICE OF FINANCING
FARMER'S HOME
PAYMENTS -km
*150
par month
if you qualify
9.6%
conventional
financing if
your income is
between
20,000 to 29,600
Either way you can't lose with a new home
by United Realty located in Oakland Subdivision
(Old Raeford Airport)
For mora Information call Tom Kennedy
or Ralph Huff collect at United Realty
483-5353
doctor or poison control center
suggests it."
Diet pills pose a significant
threat particularly to teenagers
who may be taking the non
prescription pills without the ad
vice of a doctor or parent. She said
the pills contain a dangerous drug
that can cause seizures if an over
dose is taken.
"New sources of poisoning are
emerging in our complex society,
creating constant challenges in tox
icology for the emergency room
physician," Osterhout said.
For example, she cited health
foods as potential sources of
poisoning. "People are reading
these little books or magazine ar
ticles and then loading up on
amino acids, or eating kelp
(seaweed) that could be .con
taminated with mercury and
arsenic. Large doses of certain
vitamins can also be dangerous,"
she said.
Bee pollen and herbal teas are
examples of things that could
possibly cause allergic reactions in
some people, she said.
"Health foods have fallen be
tween the cracks," Osterhout said.
"They're not labeled in many
cases, and the EPA and FDA don't
regulate them. Nobody regulates
them and it's hard to find our in
formation about these various pro
ducts."
Polyunsaturated Fats
Are Important To Diet
By Rebecca C. Smith
Hoke Health Center
Polyunsaturated fats and oils
are important elements in your dai
ly diet.
Two to three tablespoons of
polyunsaturated fat should be used
daily. This can be in the form of
unsalted salad dressing or
margarine or oil used in cooking.
Oils are cholesterol-free and do not
contain sodium.
Although low in cholesterol,
mayonnaise and most margarines
do contain some salt, but they are
still acceptable for use.
Other commercial salad dress
ings should be avoided because
they contain large amounts of salt.
U is generally agreed that we all
eat too much fat. It is, however,
important to make changes not on
ly in the amount of fat but in the
kind of fat eaten.
The chart below lists those fats
which are not recommended:
Recommended/
Polyunsaturated
safflower oil
corn oil
cottonseed oil
soybean oil
sesame seed oil
sunflower seed oil
polyunsaturated margarine
mayonnaise
unsalted salad dressing
Not Recommended/
Saturated
butter
vegetable shortening
vegetable fat
bacon, salt pork
suet, lard
chicken fat, meat fat
coconut oil
hydrogenated vegetable oil
palm kernal oil
For occasional use only:
peanut oil
olive oil
Here is how to use this informa
tion, Look at the. amount of
polyunsaturated and saturated
fats. If the margarine contains at
least twice as much polyun
saturated as saturated fat, then it is
recommended.
If the margarine contains less
than twice as much polyun
saturated as saturated fat, then it is
not recommended.
To determine if the margarine is
recommended or not recommend
ed, divide the number of grams of
polyunsaturated fat by the number
of grams of saturated fat. If the
answer is 2 or higher, the
margarine is recommended.
If a margarine does not contain
a nutrition label, look for one that
does. Manufacturers occasionally
change product ingredients so read
the label each time you select a
product ? even if it's one you're ^
used before. Label-reading can be
helpful with many other products,
too!
The following beverages are
satisfactory for use since they con
tain very small amounts of fat or
cholesterol and little or no sodium:
water, skim milk, fruit juices, fruit
drinks, coffee, tea, carbonated
beverages, beer, table wine, and g
alcohol.
However, if you are trying to
lose weight and need to limit
calories, you may wish to avoid
those beverages which give you
calories without giving' you nutri
tional value.
Such drinks include: sugared
carbonated beverages and fruit
drinks, beer, wine and alcohol. ?
Beef Bourgulgnon
(makes 9 servings) 210 calories per
serving
2 pounds lean beef chuck, well
trimmed, cut into cubes
1/4 cup all-purpose flour ?
1/8 teaspoon pepper s
2 tablespoons oil
1 /2 cup chopped onion a
1 garlic clove, minced
1/4 teaspoon thyme
1 /4 teaspoon basil
1 /4 teaspon oregano
1/8 teaspoon rosemary
1/8 teaspoon marjoram
1 tablespoon chopped parsley
1 /2 cup dry red table wine
1 cup water
2 cups finely-chopped fresh
tomatoes
2 cups diced raw carrots ^
3 cups diced raw potatoes
Coat beef with flour and pepper.
Brown meat in oil. Add onion and
garlic, and cook until tender. Pour
off fat. Add thyme, basil,
oregano; rosemary, marjoram,
parsley, '?Airie, and water. Cover
and simmer 1 hour, stirring occa
sionally, adding more water if
necessary. Add tomatoes and sim
mer 1 additional hour. Add carrots ^
and potatoes. Simmer 30 minutes.
Mock Sour Cream
(makes 2 cups) 10 calories per
tablespoon
1 1/2 cups (12 ounces) unsalted dry
cottage cheese
1/2 cup skim milk
1 tablespoon lemon juice
1 /4 teaspoon onion powder
Mix all ingredients in a blender un- j
til smooth and creamy. Chill.
The News & Observer, 5-22-83
" One of the first targets is ultra-conservative U.S.
Sen. Jesse A. tfelma, R-N.C., who was re-elected in
1978 by slightly more than 100,000 votes.
'Kb mm nrcrc Micto rertifrreti. iictow laid,
H jjms coytf bqout of wpfk in Nortel Carolina.
James B. Hunt Jr.. a Democrat who many
rjs aware of
last week
voter
kUfifL
met
__ Id permit __
cipals to register voters
>na?a{icrr.
arians and prin
The News & Observer, 5-22-83
and endogg
er that woul<
cipals to regi
Ask Yourself:
Why Do Out Of State Radical Leaders
Want *?ib!5*?8M2be Senate?
P.n<) Pol A<lv
Finally,
The News and Observer
Prints The Truth!
R?v. Jmm Jackson
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