Newspapers / The News-Journal (Raeford, N.C.) / June 23, 1983, edition 1 / Page 15
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\t82flP Tf Ktfi uCTTi*r "ffl'if pftc* ,w ***h *''** ** J PRICES EFFECTIVE THRU SAT.. JUNE 2S AT At?P IN RAEFORD. N.C. ITEMS OFFERED FOR 8ALE NOT AVAILABLE TO OTHER RETAIL DEALERS OR WHOLESALERS DOUBLE COUPONS till ? MMWMMiKaiaaiMinalM Btg^sss^irAL^r SSlSSSt^^^E**" AOOmONALCOUPON8 REDEEMED AT FACE VALUE! Smrttmi DOUBLE COUPON A COUPON B COUPON C COUPON O an fraif vM ASF's SJWW6S COUPONS! SO TS* 25" IS" SO" 2V ^ AND M>t>mOH*L 1000 """CHASE so il. 00 S1.00 WHOl L OR SHANK PORTION Smoked Ham A&P QUALITY lb C WESTERN GRAIN FED BEEF JAMESTOWN PORK SAUSAGE (1-LB.) OR OLE CAROLINA * ' WESTERN GRAIN FED BEEF CUT FREE WESTERN GRAIN FED BEEF Sliced Bacon THE COUNTRY DAIRY Whole Bottom Round Bone-In Chuck Steak THE COUNTRY STORE lb. 16-20 lb. CAROLINA PRIDE All Meat Franks THE COUNTRY FREEZER 'ciorox BleachSTP Corn Flakes^ 5' OFF LABEL III YouPa? ^HTl KELL0GGS aifws Ice Cream SEALTEST ^|QQ V2 gal. ? . ctn. ?? REGULAR V. Eight O'Clock BEAN COFFEE F UOHT N* LIVELY MXSBURY LY ?||a BREAKFAST DRINK Cheese'^ i!f Orange Tang PARKAY 2 4fWl P*Q BRANO Margarines luu Bath Tissue KRAFT REDUCED CALORIE ? FRENCH ? ITALIAN 1000 ISLAND ? CATAUNA ? CREAMY ITAU 27 oz. I* 4 roll pfcg. 8 oz. btl. Buttermilk Biscuits 4 QQ0 FLORIDAGOLD m 5J5# Orange Juice % Gai. ctn. iww I9LAHU ? UAIALIWA ? CHfc Z39 Salad Dressing KRAFT OINNER 2 Olr Macaroni & Cheese *? ? ? . CREAM STYLE 99 Ann Page Corn to Coca-Cola Oil T COKE ? TAB ? SPRIU QQ( LITER vv GOOD ONLY IN RAEFORD ENGLENOOK FROZEN Totino's Pizza X' Xr Mil (SAUS. STEAK 11 'A or SO-) ? TURKEY ^ aq fir Swanson Dinners "2? 1 A nfl APPLE ' BLACKBERRY ? STRAWBERRY ^ -jq I Pet RHz Cobblers ?? Mayonnaise 32 oz. jar CAUFOMBA Table Wine 349 GOOD ONLY IN RAEFORD Ripe Plums D?JC?OU? ? KT Bing Cherries 44Q eMOW WHTTE ?? 1 Mushrooms Onty e.4 oz. Tomatoes RED RAOtSHCS (BAQ) ? OREEN OMONS (BUNCH) Green Peppers 3 X 100 Broccoli TSMOCR FRESH 1 lb. pfce bunch W OFF LABEL SfSr Aim toothpaste J Cfl DISPOSABLE 1 Massengill Douche _ 28* OFF LABEL Vou*?y 99* Mitt Brock Hair Spray 2 12 oz. 129 1* 129 EDENBOROUGH CENTER On The Front Burner (Continued from page 4B) 1 can (IS oz.) tomato sauce divided 2 teaspoons garlic salt 1 teaspoon chili powder In large bowl, combine mashed beans, 1 cup cheese, onion, olives, 3/4 cup tomato sauce, chiiies and garlic salt. Mix well. Place about 1/3 cup bean mixture along center of each tortilla. Roll up and place in two 11-3/4 x 7-1/2 x 1-3/4 inch baking dishes. Combine remaining tomato sauce, chili powder and hot pepper sauce spoon over filled tor tillas. Sprinkle remaining cheese over sauce. Bake at 350 degrees 15 to 20 minutes or until thoroughly heated. Makes 12 enchiladas or about 6 servings. Per serving: 400 calories, 18 grams protein, 16 grams fat, 48 grams carbohydrate, 38 miligrams cholesteral and 1257 miligrams sodium. Favorite Recipes Can Be Adjusted For Low Salt, Fat by Rebecca Smith Hoke Health Center Ingredient Substitutions: Many of your favorite recipes can be ad justed for use in your sodium, fat and cholesterol-controlled diet without giving up good flavor. To do this, read the ingredients in your recipes carefully and make the appropriate following substitu tions as suggested. Unless other wise indicated, use an equal amount of the substituted ingre dient. Mmmi tfct Cwiiw Beef Broth 10 calories per cup (makes 3 cups) 1 tablespoon oil 1 pound boneless, lean beef shank, well-trimmed 1 quart water 1 small onion, chopped 1 bay leaf 4 peppercorns 4 whole cloves '/: teaspoon garlic powder 1/8 teaspoon thyme 1/8 teaspoon marjoram Heat oil in large saucepan. Brown meat lightly and pour off fat. Add remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 2-2 '/j hours or until meat is tender. Remove meat from broth, refrigerate and use in another recipe. Adjust yield to 3 cups either by adding water or boiling down excess broth. When ready to use, remove and discard hardened fat from surface of broth. Chicken Broth 15 calories per cup (makes 3 cups) 2 1/2 pound frying chicken, cut in pieces, skinned 1 quart water 1 medium onion, chopped 8 whole cloves 2 bay leaves Vi teaspoon pepper '/? teaspoon marjoram '/? teaspoon rosemary '/? teaspoon basil 1/8 teaspoon garlic powder Place chicken in large, deep pan. Add remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 2'/j hours or until chicken is tender. Remove chicken from broth and refrigerate. When ready to use, remove and discard harden ed fat from surface of broth. No-Cholesterol Egg Substitute 200 calories per recipe (makes Vi cup) 4 egg whites 1 tablespoon oil Combine all ingredients. Mix until well-blended. Use in place of 2 whole eggs in your recipes. This substitution may require some ex perimenting in baking since it will not work in every cake and cookie recipe. Editor's note: The preceding recipes were reproduced, with per mission, from Cooking Without Your Salt Shaker, Copyright 1978 hy the American Heart Associa tion, Northeast Ohio Affiliate, tnr
The News-Journal (Raeford, N.C.)
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June 23, 1983, edition 1
15
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