Newspapers / The Yancey Journal (Burnsville, … / Feb. 24, 1972, edition 1 / Page 5
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r^oi Pil IftMr JfVyH^WMHPB??L > >j !h u * Cy^>r ' 4LI m RttRME.. _/ 4 mm SLW. • i Has Niofflw <P«* ffioioj ||fijgrj ifUVOAMB»MA YOU NIIWT WIN UP TO i|ooo p CUP OUT ■ . L :| /®\ TEAHOUSE ROSE : \+|3o/ CHINA \* 1.30/ | P SAVt 4Mo WITH THIS COUPON & 2 SET OP 1 REGr.PRICE WITH THIS 5 : : luncheon *029 : L ! PLATES 4 yJ4 ; L I OFFER EXPIRES FEB X9,197Z 1 EF I- CUP OUT U P START YOUR COLUCTIfIN Os ‘ illAHooseftstfss 7Qf ►% g\ E I I i ► % % % Vk m I I ■■ Vv B *. EL ■ V\l IN&IES.. .12. ROH PACK BROWN t SERVE / HOVI jBHSfH BXSAO4;| 1 1*2 OT^~~r~^lj 0 1 7~1 «mP i& Choice STEAKS , B jams v 10 Lbs UrtiTF — m I iransSl Bjt »/\. *>^3. BU 4/=!°° P*. HES....B* I l-NS-.,91J % swifts I PITTED MEAT 7/}|.^ IbMuS prowtis 39*1 S&wt¥r kicKTORSV 9SC ffMgSSigPI 1 The Yaucev Record, February 24, 1972 Mitchell Led||t MITCHELL COUNTY EXTENSION Homemakers’ t 1 Corner By Juanita Gouge Extension Aide It pay* to buy meat very carefully since it accounts for a larqs part of your food budget. Price alone is no* a dependable buying guide. Compare the serving! per pound with the price. For example, one pound bone less meat makes three to four servings; one pound qf bone-in meat makes about two serving*. Spar cribs miy cost less per pound than ptfck loin roast but the amount m meat per pound is certainly different. Before deciding on a of of meat, consider the amount of bone and fat you are buy ing. It may be better to buy a large cut and divide it into steaks, stew or soup meat and grind some for hamburger. Meat trimmins bone and some of the fat can be used to make soup or gravy. Price and food value are not always related. Many low cost meats have high food value. The lean pasts of beef, veal, lamb, and pork are much alike in nu trients. Pork does contain more Thiamine. Beef is the most popular meat, big do not neglect the others. Poultry, veal, lamb, pork or fish will give variety and may offer beter buys . All are excellent sources of high quality pro tein and also provide iron, thiamine, riboflavin and niacin. Pork, lamb and beef liver are usually less expensive than calf liver. All are high in food value and all can be prepared to be tasty and tender. Poultry—young whole chickens (broilers and fryers) are generally good buys .The meaty parts may be used for broiling, frying and spe cial dishes. The bony parts and giblets are suitable for chicken pot-pie, creamed chicken, soup or croquettes. The larger broiler and fryer (3 1/2 pounds) is excellent roasted. The older birds usually have more fat. Turkeys are good buys of meat most of the year. A large turkey (over 16 pounds) is your best buy. It has more meat in proportion to bone and usually costs less per pound than a smaller one. In deciding on the size of a turkey, consider how well your family likes it or if you can freeze part of it to prevent loss. Re member, food is not a bar gain if you get more than your family can ise. Eggs are an excellent pro tein food and may be used in place of meat. Buy refri gerated eggs. Low tempera ture is very important in keeping them fresh. Buy Grade A for poaching scram bling, cooking in the shell and frying. Grade Bis satis factory for baking and other cooking purposes. Fish—Some varieties of frozen fish fillets cost less per serving than whole fish. Conned pink salmon and dark tuna are cheaper than red salmon and light tuna. All are equal in food value. Dry beans and peas, len tils, and nuts and peanut butter are good protein foods and can be used as less ex pensive alternates for meat. Homemade pea soup and baked beans usually cost less than ready-to-serve. birth defects are gs forever. ...unless MB you .Mr *B> march of Dimes PAGE 5
The Yancey Journal (Burnsville, N.C.)
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Feb. 24, 1972, edition 1
5
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