Newspapers / The Yancey Journal (Burnsville, … / Jan. 6, 1977, edition 1 / Page 6
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PAGE 6 THE YANCEY JOURNAL JANUARY 6, 1977 so Ihm JFarrtaell fi.LMIKA TUUm» "■'l?.' ■vw.'&v*.-. Elmira Young (Mrs. Fred S. Young), 87, of the Micaville t; Community died in a Burns ville hospital Saturday after noon after a long illness. She was the daughter of the late Jess and Becky Presnell Robinson and the widow of Fred S. Young who passed away in 1959. Surviving are a foster son, Ralph Silver of Micaville, N;C. and several nieces and nephews. Funeral services were held Monday at 2:30 p.m. in the Pleasant Gap Baptist Church of which she was a member. Rev. Ben Lee Ray officiated and burial was in the Fred Young cemetery. ERVIN HENSLEY Ervin Hensley, 75, of the , Fox’s Creek Community died in an Asheville nursing home Thursday afternoon after a short illness. He was a native of Yancey County, the son of the late Woodfin and Laurie Hensley and a retired farmer. Surviving are the wife, Lillie Moore Hensley; five sons, Fairdy, Carmon and Avery Hensley of Mars Hill, Route 2, J.D. Hensley of Asheville and Lester Hensley of Fletcher. N.C.; two daugh ters, Mrs. Harold Chandler of Mars Hill. Route-2, and Mrs. Ray Buchanan of Arden, N.C.; five brothers. Wood row, Clarence, Horace and James Hensley of Mars Hill, Route 2. and Baxter Hensley of Asheville; a sister, Mrs. Winnie Shelton of Leicester, N.C.; 13 grandchildren. Funeral services were held Sunday at 2 p.m. in the Fox’s Creek Baptist Church. Rev. Gene King officiated and burial was in the family cemetery. LATT M. HUGHES LattM. Hughes, 81, of the Micaville Community died in a Spruce Pine Hospital Sunday afternoon after a short illness. He was a native of Yancey County, the son of the late David and Mary Buchan an Hughes, a retired em ployee of Feldspar Milling Corporation and a World War I veteran. Surviving are the wife, Rosa Minear Hughes; three daughters. Mrs. Roy Riddle of Charlotte, Mrs. Horace Tip ton of Burnsville, and Mrs. Hiram Ramsey. Jr. of Detroit; a sister. Mrs. Sam Sparks of Marion. N.C.; nine grand children and 14 great grand children also survive. Funeral services will be held Wednesday. January 5, at 2 p.m. in the Bowditch Union Church. Rev. Cline Honeycutt and Rev. Francis Radford will officiate and burial will be in the Double Island Church Cemetery. MINNIE BELLE EDWARDS Minnie Belle Edwards, 92, of Burnsville, Route 1, died Wednesday afternoon, De cember 29, in a Blowing Rock nursing home after a long illness. She was the daughter of the late George W. and Finettie McCurry Letterman and the widow of Virgil Lusk Edwards who died in 1965. She was a member of the Mine Fork Presbyterian Church. Surviving are two daugh ters, Mrs. Jeanette Waldrup of Burnsville and Mrs. R. Maurice Styles of Charlotte, N.C.; two sons, Ellis L. Edwards of Charlotte and James D. Edwards of Colum bia Station. Ohio; one sister, Mrs. Lora Letterman of Green ELECTROLUX Salea, Service, Supplies 1.8. BAILEY Phone 682-2834 Burnsville, N.C. Storytelling j I 1 Photography Wadding Specialist 765-7242 i Box 444 -28777 j Mountain; 15 grandchildren and 12 great grandchildren 1 also survive. : Funeral services were held Saturday at .2 p.m. in the Chapel of holcombe Brothers ! funeral home. Rev. Guy ; Honeycutt and Rev. Francis I Radford officiated and burial F was in the McCurry Cemetery. I I W*' M 7tne Chum U I I OUAKCft stb.Bfxi -,/v ostftfc mfIVEG....... r\f\ &OOTU ... /“VS I I l QUICK GPITC 794-1 i|TBOME 7 i UJEIkIE&S 4>.99* BACON M I LI mnrn d?i rrvi r' ' QQjl I Iff CUBED STEfiKS SfiUSRGE ■ fpmrowftsr I® BACON a»7& TOnks u»99(Jf I p ! If | 'wmkcwasE. 55m f§": ,mk §^' m 1 biscuit; 44|j JJ|| : I BLfiCK B/E- PEAS FLUFF 69<fcJ 1 JieS i ® SI SHHHHS i Frozen Vegetables Give High Nutrition _ Ideally, to savor the freshest, - ripest vegetables, you would boil the water, quickly pick the vegetables from the garden, steam them and serve. Superb! The next best today are frozen vegetables. Processing plants near the fields receive, prepare, and quick-freeze ripe vegetables within hours after they’re harvested. Freezing stabilizes the fresh-picked quality without preservatives, and storage at 0 degrees F. re tains it. That’s why the nutri tive value, taste, color and tex ture of frozen vegetables are equivalent to that of fresh. Frozen vegetables are eco nomical, time-saving and nu tritious. Serve them simply or dressed up in infinite variety. Not only are they quick and easy to cook, they provide many of the vitamins and minerals you need each day. Broccoli, for example, is an excellent source of Vitamin A (for good eyesight, healthy skin to promote growth and resist infection) and an excel lent source of Vitamin C (for healthy gums, teeth and blood vessels, to heal wounds, and prevent anemia;. At only 40 calories per J 4 cup, broccoli also provides Vitamin Bo and a small helping of iron and other minerals such as phos-' phorus, calcium, magnesium and zinc. Another nutritious green vegetable, Brussels sprouts, provides 110 i .cent U.S. RDA of Vitamin c per % cup serv ing, and is a source of Vitamin A, as well as thiamin, ribo flavin, niacin, calcium and iron, with only 30 calories. The delicate, flavorful bite-size lit tle green cabbages have been a favorite in Belgium for a few ’ hundred years. Spinach, with its dark green succulent leaves and tangy flavor, also provides a wide spectrunuflf nutrients. It’s a rich source-of Vitamin A and Vitamin C, and it has Iron— all this for only 20 calories per 14 cup serving. It’s good in casseroles, soups, souffles, and crepes, and it gives color to batters, gels and sauces. A most versatile favorite Is cauliflower. The mild-tasting, snowy white flowerettes are delicious crisp and cold too, in • salads, for dips, or just to munch. Those who watch their weight will appreciate the low 2< calories per H cup serving; yet it provides 80 percent of the U.S. RDA for Vitamin C. Cauliflower contains no fat and is also low in sodium. Lima beans are high in vegetable protein. They’re fill ing with more nutritive value «nd less calories than other starchy foods such as rice, egg noodles or potatoes. Ford hooks, which contain Vitamin C and iron, are a hearty bean with a nutty mild flavor. Baby liinas are pale green ° ea with a crisp texture. A % cup serving contains vegetable pro* tein, 20 percent of the Vitamin C and 10 percent of the ir°“ needed daily. Frozen vegetables need proper storage and cooking to preserve nutrients as well a* color, taste and texture. Its best to follow package direc tions carefully and not over cook the vegetables. In turn, they’ll please your palate and promote your health.
The Yancey Journal (Burnsville, N.C.)
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Jan. 6, 1977, edition 1
6
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