Newspapers / The News-Journal (Raeford, N.C.) / May 3, 1984, edition 1 / Page 8
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Hobnob Heritage tour set for Thursday By Elea S. Willis Hmm Ecoaomtcs Agcat Have you purchased your ticket for the Heritage Home and Site Tour Thursday, May 3 beginning at the Presbyterian Church park ing lot at 1:30 p.m.? Tickets are available at Hoke County Library, Calico Comer, Howell Drug and The News Jour nal. The tour will include the site of the Raeford Institute, McLauchlin-Steven Home, McLean Cemetery and Site of Medical College, Vollers, Bethel Church, Hector McNeill House, Millprong, McPhaul's Mill Site, Antioch Presbyterian Church and one room school house - come join the group. Extension Homemakers (600) from the seventeen counties in the Southern District enjoyed a pro gram on "Eat Right for Life" at their annual district meeting April 24th in Elizabethtown. Following are some of the recipes for the dishes prepared from North ? Carolina foods. Note the nutri tional information given for each recipe. Whole Wheat Pita Bread 1 package active dry yeast 1 tablespoon sugar 1 Yi cups whole wheat flour 1 cup warm water 1 to 1 Vi cups all purpose flour or bread flour 'A teaspoon salt Dissolve yeast in warm water. Add sugar, whole flour and salt; mix well. Gradually add all pur pose or bread flour. Mix flour in well until dough pulls away from the bowl. Place dough on lightly floured surface and knead about 2 to 3 minutes. Divide dough into 8 balls; cover and let rest for 10 minutes. Preheat oven to 500?F. Flatten each ball and roll into a 5-inch circle. (Be careful to avoid creases in dough or it will not separate after baking if they do, flatten them again.) Arrange on lightly greased baking sheet and place on top oven rack. Bake 5 to 7 minutes or until brown. To serve, split one side open to form a pocket and fill with all types of salad or cut each into half and stuff with filling. Makes 8 whole pitas or 16 pita halves. Per Whole Pita: Calories Total 160 Protein Calories 24 Fat Protein 7 CHO Calories 134 Sodium mg 122 Good source of B Vitamins, iron. Blueberry-Oatmeal Bread 2 cups all purpose flour Vi cup sugar Vi teaspoon salt l/i teaspoon cinnamon 2 eggs, slightly beaten V* cup honey or light corn syrup 1 cup quick-cooking oats 1 tablespoon baking powder XA teaspoon soda Vi cup margarine V* cup milk 1 cup fresh blueberries Combine first 7 ingredients, reserving 2 tablespoons of flour. Cut margarine into flour mixture with pastry blender until mixture resembles coarse meal. Combine eggs, milk and honey or corn syrup and mix well. Add to dry ingre dients, stirring just until moisten ed. Mix 2 tablespoons reserved flour with blueberries and fold into mixture. Pour batter into greased and floured 9" x 5"x 3" loaf pan. Bake at 350? for 1 hour and 10 minutes or until a wooden pick in serted in center comes out clean. Cool loaf pan 10 minutes; remove from pan, and cool completely on wire rack. Yield 1 loaf - 15 serv ings. Per Serving: Calories Total 141 Protein Calories 11.2 Fat Calories 50.4 CHO Calories .8 Sodium mg 138.4 Good source of:Thiamin, Riboflavin, Niacin Steak Strips on a Stick 2 lbs. top beef round steak, cut 1 Vi inches thick 15 medium-size fresh mushrooms 1 cup russian salad dressing (low calorie) 2 tablespoons lemon juice 15 cherry tomatoes Cut steak into strips V* inch Front Burner thick or less and place in plastic bag or utility dish. Combine rus sian salad dressing and lemon juice and pour over meat, mixing to coat strips. Tie bag securely or cover dish and marinate in refrigerator 4 to 6 hours or over-night. Pour off marinade and reserve. Thread strips of beef on six 15-inch metal skewers (weaving back and forth) alternately with mushrooms and cherry tomatoes. Place skewers on grill and broil at moderate temperature 3 minutes, brushing with marinade occasionally. Turn and broil to desired doneness, 3 to 4 minutes, brushing with marinade. 8 servings. Per Serving: Calories Total 270 Protein Calories 94 Fat Calories 126 CHO Calories 20 Sodium mg 114 Good source of Vitamin A, Iron, Vitamin C Broccoli-Staffed Tomatoes 6 medium tomatoes 1 (10 oz.) pkg. frozen chopped broccoli V* cup mayonnaise (low calorie) 2 tablespoons grated parmesan cheese salt and pepper (optional) Yi cup (2 oz.) shredded swiss cheese 1 cup soft bread crumbs (3 slices) 2 tablespoons chopped onion green onion fans (optionally) Wash tomatoes thoroughly. Cut tops from tomatoes; scoop out pulp, leaving shells intact. Reserve pulp for other uses (optional), sprinkle cavities of tomatoes with salt and pepper) and invert on wire rack to drain. Cook broccoli ac cording to package directions, omitting salt; drain well, or cook in microwave oven for 5 minutes on high. Combine broccoli and next 4 ingredients; mix well. Stuff tomato shells with Broccoli mix ture, sprinkle with parmesan cheese. Bake at 350 ?F for 30 minutes. Arrange tomatoes on ser ving platter and garnish with green onion fans, if desired. Yield: 6 serv Thurt., Frl. & Sat. Sullivan's 210 S.W. Broad Street FoOtgGST* Southern Pines lours: Mon.-Sat. 8:30-5:30 OUR GREAT MAY DAY Remember Mother's Day Sullivan's has many great values for giftsA LADIES' DRESS & CASUAL SHOES Compare to $45 1990-2990 SPRING HANDBAGS sAvt 15-33 V3 % CANVAS ESPADRILLES MANY STYLES AND COLORS 1390.1590.1790 "Bass Look-A-Like' BAREFOOT SANDALS Compare to $28 10*o.i 2" Special Group Children's Nike Special Group of Fomout Brandt Backless Sandals l9?o Special Group of LADIES BLEMISH Champion Oxfords Reg $27 9^ SpecIaTGroup Of Lad las' Nlk< 16*? Plus Many Unadverti&ed Values = w ings. Microwave oven: Place stuffed tomatoes in heat resistant dish and cover with plastic wrap. Cook on high for about 6-8 minutes. Rotate after 3 minutes. Per Serving: Calories Total 181 Protein Calories 41 Fat Calories 80 CHO Calories 66 Sodium mg 24S Good source of Vitamin A*. Vitamin C and calcium. Yam-apple Squares 'A cup brown sugar, packed V* teaspoon nutmeg '/* cup margarine or butter, soften ed Vi cup raisins 1 can (19 or 23 oz.) or 3 cups sweet potatoes Vi teaspoon cinnamon 3 eggs 1 cup chopped peeled tart apple (about 1 medium) M* cup chopped nuts 2 cups packaged biscuit mix Glaze (recipe below) Heat oven to 350?. Grease a 13" x 9" baking pan. Beat together brown sugar, cinnamon, nutmeg, eggs and margarine in large mixing bowl at high speed, scraping bowl occasionally. Add baking mix and mix well. Fold in apple, raisins, nuts and sweet potatoes that have drained and chopped. Spread in pan and bake 30-3S minutes or until mixture tests done. Cool. Drizzle glaze over cake. Cut into squares about 2" x 3". Makes 15 servings. Glaze 2 tablespoons margarine 1 cup powdered sugar V* teaspoon vanilla 2-3 tablespoons orange juice Lightly brown margarine over Taking advantage of weather Hoke County farmers have been wasting no time lately trying to get fields plowed between rains. This farmer sets a modern dusty contrast to an aging barn In the background as he plows a field in the Dundar rach area. medium heat and cool. Stir in powdered sugar and vanilla. Stir in orange juice to desired consisten cy. Per Serving Calories Total 295 Protein Calories 16 Fat Calories 89 CHO Calories 197 Sodium mg 264 Good source of Vitamin A Sausage Cheese Toastles 1 lb. hot sausage ?Cheese 6 English Muffins Calories 1550 * 840 Fry the sausage and drain well. (Each tablespoon of grease drip pings is about 125 calories from fat.) Mix in the selected cheese and spread on the 12 English muffin halves. Broil until bubbly. If preparing these for the freezer do not broil but place on a cookie sheet and freeze in a single layer. When frozen wrap individually and bag for freezer storage. ?Cheese Selections* Calories 8 oz. cheddar, grated 840 8 oz. cheese food, grated 745 8 oz. cheese whiz 610 8 oz. part skim mozzarella, grated 575 12 oz. cottage cheese (240) plus V* cup parmesan cheese (92) 332 Calories per English muffin half with the different cheeses: With cheddar 270 With cheese food 260 With cheese whiz 250 With mozzarella 245 V J BUFFET ) || r Served From I |/ i 5 til Closing 1 f-jr Wad.-Sat. Kj 11:30 a.m. - 10 p.m. T&s! Sunday Buffet All Day -11:30 a.m. - 8 p.m. LUMBER BRIDGE, N.C 843-2300 Come and enjoy!! CHASON'S Is Open Alt Pay Sunday chason'sWb-q 'Bar-B-Q Cooked Over Live Oak Coals & Chopped By Hand OPEN WED - SAT. 11:30 A.M. - 10 P.M SUNDAYS. 11:30 A.M. 8 P.M ALASKAN CRAB LEGS ?Bar-B-Que ?Fried Chicken ?Fried Shrimp ?Va. Mullet ?Fried Clam Strips ?Deviled Crab ?Flounder ?Down East Clam Chowder ?Homemade Pies ?And Other Desserts Salad Bar With Homemade Dressing Enjoy fina food in a relaxed atmosphere. BUFFET 114 N. MAIN STREET RAEFORD, N.C. i STORE HOURS: 9 a.m. till 5:30 p.m. Mon.-Sat. FEATURING LOW - LOW EVERYDAY PRICES We Reserve The Right Prices In This Ad Good Thru Noon May 15, To Limit Quantities. 1984 Or Until Merchandise Is Sold Out. FASTEETH DENTURE ADHESIVE POWDER 2 oz. V-M reg. 2.59 (LIMIT 2) BONUS BUY 99" MAALOX ANTACID V-M reg. 3.69 SPECIAL (LIMIT 2) Maalox 12 oz. CREST TOOTHPASTE 2.7 oz. V-M reg. 1.36 MISS BRECK HAIR SPRAY V-M reg. 2.68 SPECIAL (LIMIT 2) 99 (LIMIT 2) 9 oz. HEAD & SHOULDERS REGULAR AND CONDITIONING V-M reg* 1.87 89* SPECIAL COPPERTONE LOTION 4o,. V-M rag. 3.69 SPECIAL $1?7 (LIMIT 2)
The News-Journal (Raeford, N.C.)
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May 3, 1984, edition 1
8
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