Newspapers / The News-Journal (Raeford, N.C.) / June 9, 1983, edition 1 / Page 17
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(jTO PRICES EFFECTIVE THRU SAT.. JUNE 11 AT ASP IN RAEFORD. N.C. ITEMS OFFERED FOR SALE NOT AVAILABLE TO OTHER RETAIL DEALERS OR WHOLESALERS. DOUBLE COUPONS FOR EVERY $10.00 YOU SPEND, WE WILL DOUBLE 3 MFC'S COUPONS EXAMPLE: ... tit pwmiftit * t coupon ? UiL'-lil $20 HitittE = ? coupon oZt *LT3?1*? sm purchase = so coupon ??? ? sc?*? am so on! S35?*mS5z z zsr, k ADDITIONAL COUPONS REDEEMED AT FACE VALUE! iMpn mmRw Savin?st DOUBLE mc t coupon COUPON A COUPON B COUPON C COUPON D SWINGS counts ! 25* is* 50 75* UP AOOCD CENTS Off 25* IS* SO* 25* total COU#ON AT SO* S1.00 $1.00 Round Top Bread JANE PARKER 3100 1 lb. B | loaves BR LIMIT ONE PER FAMILY WITH COUPON AND ADDITIONAL 10.00 PURCHASE ^ GOOD THRU SAT, JUNE 11 AT A&P. rvwwwst Ground Chuck ASP QUALITY FRESH ffiWTRT BOTCHER SHOP: U.S. D A. INSPECTED FRESH Whole Fryers lb 39 C 2 IN A BAG? LIMIT 2 BAGS BONEt ESS WESTERN GRAIN FED EiEEF lb. WESTERN GRAIN FED BEEF 1 Whole ??" Rib Eye THE COUNTET DUST BUTTER-ME-NOT Ann Page Biscuits SEALTEST i Sour Cream MINUTE MAID FRUIT PUNCH OR Lemonade 2 8 02. ctn?. '/t gal. ctn. 1?? 100 1?? Pepsi Cola DIET PEPSI ? MTN DEW 16 o 2 8 Pak Ctn. 49 MILLER Beer 12 449 ? 12 ox. Pak ? FRESH LEAN COUNTRY FARM Savory Brand Sliced Bacon Assorted Pork Chops THE COUNTRY STORE Paper Towels 'ork & Beans I A&P WHITE 1-PLY III SHOWBOAT _ 2 100 *4 100 big ? 1 1 ' oz. ? rolls H J*L cans ? CATES Sweet Salad Cubes DtSH DETERGENT Lux Liquid AAP QUALITY Toddler Diapers 16 oz. i?f 22 oz. Ml. 40 ct. pkg. 16 oz. can* 4 (VI STOKELY CUT ? FRENCH STYLE 1 Green Beans 3 .. 4Afl AAP QUALITY 4 1 Macaroni & Cheese pkg?.z -nn hunts 5 Tomato Ketchup 32 oz. btl. 100 1?? -J 00 U.S.D.A. INSPECTED Fresh Box-O Chicken THE COJNTW FREEZER RICH & CREAMY ALL NA1 URAL Ice Cream FLAV O RICH ALL VARIETIES Totino's Pizza X 1 ANN PAGE jam Pot Pies 3 as 1 TATERBOY j ^ Shoestring Potatoes ?0?.z 44Q We STERN RtPC 1 Honeydews aOMMMK Watermelon 3 EASTtRN GROWN Ripe Peaches ?. 05r Tomatoes wwmwim m jm for yoor salad needs Cucumbers 5 <?, 1 Green Peppers EDENBOROUOH CENTER ALSO GREAT SAVINGS ON FIRST QUALITY TASTE MAKER ? Towels THIS WEEK 16 i ?6 Hand Towel 2" |3 ? M Wash Cloth > 169 4 lor jfUl 20% MORE RCQ (?% ox.) ? QEL (IW oz.) 1 Colgate Toothpaste^ .1 -4Q 30" Off LABEL touRayOnty I Signal Mouthwash IT JM) HOM??UOI1*0?.Y MMI 1 Pert Shampoo tr On The Front Burner (Continued from page 4B) 1 square (1 oz) semi-sweet chocolate Chocolate Crumb Crust 2 tablespoons rum or brandy 1 quart vanilla ice cream, softened 1 tablespoon milk Cherries for garnish Fold cherries and rum into soften ed ice cream. Melt chocolate over low heat; blend in milk. Spread ice cream in chocolate crumb crust. Swirl chocolate mixture through ice cream. Freeze until firm. Remove from freezer a few minutes before serving. Garnish with cherries. Makes 6 to 8 serv ings. Chocolate Crumb Crush Crush chocolate wafers to measure 1 Vj cups crumbs; combine with 3 tablespoons softened butter until crumbly. Press on bottom and sides of 9 inch pie pan. Bake at 373 degrees F. 8 minutes. Cool. Cherry-Orange Gelatin Salad Vi cup water 1 pkg. (3 oz.) orange flavored gelatin '/a cup coarsely broken walnuts 3 tablespoons lime or lemon jello 1 cup chilled sparkling cider or gingerale 1 cup Northwest fresh sweet cher ries, pitted if desired 1 teaspoon grated orange peel Combine water and lime juice; br ing to boil. Pour over gelatin; stir to dissolve. Cool to room temperature. Stir in sparkling cider; refrigerate until partially thickened. Stir in remaining ingre dients; pour into 3 or 4 cup mold. Chill until firm. Unmold before serving. Makes 4 to 6 servings. Fresh Sweet Cherries With Fluffy Lime Dip Vi cup sugar 2 tablespoons fresh lime juice 1 cup heavy cream, whipped 1 egg, beaten 1 tablespoon grated lime peel Fresh or frozen Northwest sweet cherries Combine sugar, egg, lime juice and peel in small saucepan. Cook and stir over low heat 2 or 3 minutes or until thickened. Cool. Fold in whipped cream. Chill thoroughly. Serve as a dip with fresh or frozen cherries. Makes 2 '/i cups dip. Since there is a lot of cheese in Hoke County here is more cheese information and recipes. June is Dairy Month. Using cheese is one way to get dairy products in your diet. Processed Cheese is good for you. It is a good source of calcium and protein. If you are on a special diet, remember that processed cheese has about twice as much sodium (salt) as cheddar cheese, but the same amount of fat. Cheese Casserole 6 slices of bread 1 V\ cups cheese, cut in small pieces 3 eggs, well beaten 1 tablespoon mustard 1/8 teaspoon pepper 2 tablespoons butter or margarine Vi medium size onion, chopped 3 cups milk Vi teaspoon salt Grease a baking pan with fat. Spread bread with butter. Cut each piece of bread in 4 pieces. Put bread in bottom of pan. Cut cheese in small pieces. Sprinke over bread. Peel onion and cut it in small pieces. Sprinkle onion over cheese. Break eggs in a bowl and beat. Add milk, mustard, salt and pepper. Stir. Pour milk and egg mixture in pan. Bake at 325 degrees for 40 minutes. Serves 6. Cheese Pea Salad 1 can (2 cups) English peas drained 2 hard cooked eggs, chopped 2 tablespoons chopped onion V* to Vi cup mayonnaise or salad dressing dash hot pepper sauce 1 cup cubed cheese (Vi lb.) '/? cup celery (optional) 2 tablespoons chopped green pep per (optional) '/* teaspoon salt dash pepper In a large bowl combine, drained peas, cheese cubes, hard-cooked eggs, celery, onion and pepper. Combine mayonnaise or salad dressing with seasonings and add to pea mixture. Toss to combine. Cover and refrigerate several hours or overnight. Chicken Spectacula 3 rtips cooked chicken 1 pkg. combination white and wild rice, cooked I can water chestnuts, sliced 1 medium chopped onion 2 cups french style green beans drained 1 cup mayonnaise 1 can cream of celery soup I medium jar pimentos Mix all ingredients. Salt and pep per to taste. Pour into 3 quart casserole. Bake 25 to 30 minutes at 350 degrees. May be frozen before baking.
The News-Journal (Raeford, N.C.)
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June 9, 1983, edition 1
17
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