YOUR LOCAL AftP IN RAEFORD. N.C. FOR DETAILS
MAXWELL HOUSE
Master Blend
Coffee
CHARMIN
Bath Tissue
PURE CANE
Dixie Crystals
[ OR MORE PURCHASE
"S*L ^?EL?lAoomoMAL 10-00
OR MORE PURCHASE
DIET COKE ? SPRITE ? TAB
Coca Cola
|09
GOOD ONLY IN RAEFORD. N.C.
HOMEMADE
Duke's
Mayonnaise
78?
"Wl -MTWAH ADomowi. woo
HUNT'S
Tomato Ketchup
it
UMT ONE WITH AN ADOmONAL 10.00
OR MORE PURCHASE
Frozen
QsP
ecials
FROZEN
fl&p
Pizza
10 02.
Pkg.
Grocery Specials
CORN ? GREEN BEANS ? CARROTS^
TOMATOES ? POTATOES ? BEETS
Ann Page i
Vegetables"!
2 79cl
16 02.
FRESH LEAN COUNTRY FARM
l Whole f
" Kork Loinv
COUNTRY PRIDE FRESH
^Breast
14-17 lb.
Avg.
Cut Fn i>
.fllO 0 hops
A' R. ists
Cob Com 'ir
100% CHUCK
91% LEAN
Ground
Chuck
Stw.
or mora ? ftp
?. 1M
WHOLE
]38
ANN PAOE SHARP
Shredded Cheddar ? 129
ALL FLAVORS
Breyer's Yogurt 2^89?
AAP FROZEN
Broccoli Spears 25^99*
SUCEO (CALF LIVER ft. 1 J2S) OR
Beef Stew ts- 99* Beef Liver >. 88* Leg of Lamb
PREOO HJLLSHIRE FARMS (ALL VARIETIES) HY GRADE BALL PARK (BEEF 1.79)
Spaghetti Sauce ^"l69 Smoked Sausage ? 199 Meat Franks &
CONTAOMA 3 CAROLINA PRIDE MEAT OR BEEF FRANKS OR BONELESS
lbmato Sauce ? 100 Meat Bologna 99* Chuck Roast ..
AAP PIECES * STEMS 2 CENTER CUT SMOKED CAROLINA PRIDE
Mushrooms ^ 99* Pork Chops ? 1" Sliced Bacon '5?
HUNGRY JACK
IPillsbury Biscuits
JIFFY CORN
WESTERN GRAIN FED BEEF
Muffin Mix I j? SirloinSteak
BONELESS CENTER
~ kn
Or
2**
Bone In
lb.
Spec
Spec
(if GUI An ? I IC.H7
( ALIFORNIA
EAST I RN
Budweiser fHead Lettuce] Rome Apples
ic,n20' $^^9 ^
heads
GOOD ONLY !(\i \
RAEFORD (S) C
Steak
Sauce
'PACK
10 os.
Ripe
lbmatoes
99* tomm.^99*
9EAPOOO SALE FOR LENT
taMLCTON
Saiad Stria* ? 1"
WIU'I*
J??oS?rt?p X 6"
Bceaa Porch Fillets ?. 1W
WWWt rfMNMi i.
?omartuQNTneaFi
Cod Fillets ZZ 2"
mtaboh
r Fillets ^ T*
HBA m*Mj Specials
EXCLUSIVELY AT AflfP
SUPERB ELEGANTLY CRAFTED
STAINLESS STEEL
FLATWARE
AT AN EXCEPTIONAL VALUE
c*?ooac r*o* thacc mandsomc pattknns nu
OmONAL OAKLAND COHTIMPONAMV BAMBOO ONTMC
? mcrrr or dclta au. m hc my wuomt an o
DtwMMaNtn un a wtvct rom ciomt is lcbb
THAN 114 1 AMD MATCMMQ COMM.CTW MCCCI AM
ON (Ail AT ALL TNMt WTTHOUT ANY AOOmONAL
auncHAaa
Our WMkty Feature Schedule
iikoMiklt
tlOMUklkll
?i
Teaspoon
Mon.-Sat. a A.M. - 10 P.M
EPEMBOROUQH CENTER
Selected
Arnold Miller has been selected
to participate in the All
Carolina Wind Band at the
University of North Carolina at
Chapel Hill, which is scheduled
for a concert on February 24 at
2 p.m. at Hill Hall Auditorium.
Arnold is a senior at Hoke High
School and the son of Joyce and
Carlos Miller of Raeford.
. . . Front Burner
(Continued from page 6)
Cook oats 1 minute; cook old
fashioned oats 5 minutes, stirring
occasionally. Stir in honey and cin
namon. Remove from heat. Spoon
one half of oatmeal mixture into 1
1/2 quart casserole; top with 1 cup
apple slices and 1/4 cup raisins.
Spoon remaining oatmeal mixture
over fruit; top with remaining
fruit. Cover; bake for 20 to 25
minutes. Serve with milk. Makes 6
servings.
Microwave Oven Directions: Com
bine water, oats, salt, honey and
cinnamon in 1 quart glass measure.
Cook at HIGH 3 minutes; stir.
Cover; let stand 5 minutes. Spoon
one half of oatmeal mixture into 1
1/2 quart casserole; with 1 cup ap
ple slices and 1/4 cup raisins.
Spoon remaining oatmeal mixture
over fruit; top with remaining
fruit. Cover; cook at HIGH 5
minutes, rotating casserole 1/4
turn after each 2 minutes of cook
ing. Let stand 3 minutes before ser
ving.
BACON AND CHEESE
OATMEAL MUFFINS
1 cup oats (quick or old fashioned
uncooked)
1 cup all purpose flour
1 /4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 8 -oz. carton (1 cup) plain yogurt
3/4 cup (3 oz.) shredded sharp
cheddar cheese
1 egg
3 tablespoons margarine, melted
3 crisply cooked bacon slices,
crumbled
Heat oven to 425?F. Grease 12
medium muffins cups. In large
bowl, combine oats, flour, sugar,
baking powder, soda and salt. Add
remaining ingredients, mix just un
til dry ingredients are moistened.
Fill prepared muffin cups 2/3 full.
Bake for 10 to 12 minutes. Makes 1
dozen muffins.
To make fine, dry bread
crumbs, dry out slices of stale
bread in a 250 degree oven, then
roll into crumbs with a rolling pin,
grate on a grater, put through a
grinder or grate in the electric
blender.
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Roeford, N. Carolina 28376
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