pxes THEalMcmauNigffirwewulg III Enjoy Great Meat Or Ooubis You^ T^ot- PIqht, Rouble Your Monry SaeV. I* You're Nof Completely oalwV RtAO'f Ub. ''SOFElt-R!eHT'*^{^,AtjlTt' i Rib ■.». ${39 bske If. y°9er for I ,a7Z'^ ask Ihp ^ CKuck Sfeak Swiss Steak GERBER fSS ‘ fO$3il49< ENFAMIL -28^ RIGULAR OR WITH IRON SIMILAC FORMULA 51^ DIAPERS FOR BASIES PAMPERS li Ov«Fnifhl •tS; Daytimt | PRi, 99c Boneless Stew Beef Delmonico Steak St.29 Ground Chuck , ? 79c “r^' L. 99e' u $1.79 '"S week. Or ,f you neciQi price, offer, No nrorrey-bock o’okes ,1. I, .s, no motter *r guQrarifees it. ’^”39c Vt-Gol. Ctn. 69c '‘"'45c Pkg. Borden ice Milk IN SQUARE CARTON^ALL FLAVORS Borden Ice Cream GREAT FOR strawberry SHORTCAKE—SLICED A&P Strawberries MAKE DELICIOUS PIES WITH FROZEN A&P Pie Shells 2 SHOP AtP WEO FOR frozen Dixie Garden Coccanut ‘if,' 33c CONCENTRATED FROZEN A&P Orange Juice AAP FROZEN DESSERT TOPPIMS p"kV 35c 35- Can HOLIDAY NEEDS CHRISTMAS DECORATED Vinyl Table Cloths fo ‘E. /9p GREAT FOR CHRISTMAS PARTIES Holiday Paper Plates '* Vk,* "' 49c SHOP ASP WEO FOR Holiday Dinner NapkinsVkf 49c SHOP ASP WEO FOR Holiday Party Napkins 29c MARCAL BRAND Gift Wcop Paper 3 vlif 49c GOOD ASSORTMENT OF VARIETIES AND SIZES CHRISTMAS TREES i.aSAV Til soaE'" IVUTS Foncy. Polished in S4iell INGHS.t WALNUTS 1-tb «Sc ilftAEtL NUTS t-lb. aV«. «9c CLlaJN fSCANS l-tb. pko. •$< HUTS Mb pkfl 69e almonds t.tb. pLetFc TRY SOMI rtOM AlP WEO TODAY Carvan KixBil l^Rls A&pVILaND SHELUof NUTS •LACK WALNUTS 4-«t. ak«. i. kL'ClD ALMONtl 3-«t. »kg.3 PCCaH halves 4-4$. »!cf. 1 EXCEL EKaUISH A-Oi. | ' WALNUT PIECES ' uV,.0«. ■ Otn -T i ANN PAGC CHRISTMAS Stocking with Toys r.o.. 45c/ Thin Mints /“."i i6-o.. 39ct^ ANN PAGE ASSORTED HARO CANDIES R«<|llt LuAtC/U GREAT GIFT VALUE! ANN PAGE Che^i/ii&s SELSCT A«P WEO »0R DSUCIOUS MILK CHOeOLATE WARWICK «^39 CRESTWOOD Cii 99 2.Lb. Pk9. 2’j-Lb. Pkg. ’’I 7-pU. ■ ■ Christmas Bolls fib VlV Creom Drops/.K.'JK. 59c 65* OVER TWO-ThTrds -WJJCA-S M and nuts ‘ •’ARkeh VRROULAR 09 SbMf ''4 /t^4 ■^SiaaS- '4 5-Lh. ANN PAGE PUitE ' firoaiKi Spica Cnnam.on 49c Nutmeg 59e Minee Maal % Cluster Raisins '^.^i FiONvHiCN 4B.0i. Jgr 'V*- .4 f .rs^ MUSCAT IJ-Ol. /NHrr K-1 fk^V W. rLv.'4', ’“^V . ViS,;' vn tj . ..T'-t _ . ■ L!*'-'- ■■ 24 Or t wO *35 SAue „■ c rL'-'A- CUh' ; SM.!^TfR$EMT »5a( ‘ " . 49« COLE WEATHER VALUE'ON FRESH A&F CHUXED t rr« r ■/ti'lTff. Jams Parker RiAby to serve — b.inch MWieEMGSTnE PARKER SMf H'. SERVE s»o« •Pte. SOUTHERH •ISCUtr 69$ s j| ?L2m m k/Nft if - ■ 6 ®^9t «c TUT sbia rsEsa a&p chilled n m (CR :Lu>. *«9 f:\m{,uAeirEm0i(MW’I A&P 5 * 39 WITH THIS COUPON M WITHOUT COUPON 5J YOU PAY tP. M.AIN OR*: SELF-RISING Ut. Ka CRISP EASTERN GOLDEN DELICIOUS 4 - w FLORIDA PINK MEAT GRAPEFRUIT Mm 7nOiV TutMk » LIMIT ONE BAG WITH THIS COUPON b AND SS 90 OR MORE ORDER COOO THROUGH SAT., OCC. f, t97S LfWWWR* W WV V V w w w « • v«»«vvwL. RIPE JUICY CALIFORNIA 88 SIZE WaVEl OR/liyDES rInse to ser^, s FVMh Salad |IU|x * kMKE t^iri'ANA PODDme Wlffi 1... . eOLOEN BANANAS ISO SIZE SWEET Juex lAIV/SERWES Non CRISP FLORIDA ' fj^ERY HEARTS - 6REEN PEPPERS 8'”59$ r ?9c 2-25$ 49$ 99$ 10$ Doz. Pkg. ALL PURPOSE RUSSET MEXICAN JUfCY FRESH STRAWBERRIES oo CO CO • • Thursday, Dec.mber 7, 1972 -n Tar Heel ^ Kitchen By MIS.'! YORK KJKER MarkolinK Homo Economist One of the nicest thinfts about having a big loasting turkey is the leftovers which can be as tasty as the first sMces. The cooked turkey is ready for many favorite main dishc.s, however, tlie cooked turkey must be cared for properly. After the meal of roast turkey i.s over, the meat should be wrapped or placed in a covered dish to prevent drying out and loss of flavor. Refrigerate prom ptly. Remove any stuffing from the turkey cavities, place in a covered bowl, and store separatt'* ly in a rerigerator. In addition to being the sea- •son for turkey dishes, yams and appies are taste-teasers. The qual ity of :both has been good and the supply plentiful. The Tar Heel Kitchen would like to share turkey, apple, and yam t-eeipes which have come fi-om friends. They may not be new, but are delicious. Be sure to try Turkey Pasty, iRaw Apple Cake, and Sweet Pota Surprise Cake for good eating. The .’Vorth Carolina Depart- ment of Agriculture, .Markets vision, Raleigh, North Carolii^^ has prepareti new recipe leaflets on yam.s, honey, apples ami Ihroilers. If you wish these leaf lets, they are free upon request. Be sure to .send your complete addre.ss. TURKEY PA.STRY 1-4 cup grated Parmesan chee.se 1 package piecrust mix 6 tablespoons butter 1-2 cup minced onions 1-2 cup coarsely cut celery 1-2 cup clioppi-d pecans .3 cups coarsely cut cooked tur key or chicken*' 1 1-2 teaspoons caiaway seeds 1-2 teaspoon .salt 14 pound fresh mushrooms 1 cup cheese" sauce in jar, or turkey gravy 1-4 cup sliml pimentos (op tional!. Add chee.se to piecrust mi.v. •Make pastry as label direct. Form into ball: wrap in wax paper; re frigerate, Stan heating open to 42,5 degi-ees F. Meanwhile, in '1-4 cup hot butler in skillet, saute onions, celei-y and pecans until golden. Add turkey, caraway seeds, salt. Cool slightly. On floured surface, rol party to make 1.3 inches stiuare. Trans fer to large greased cookie sheet. Place turkey filling on pasty, covering half, fwm corner to corner. Turn opposite coi-ner over fo cover making triangle. SU-a^- edges, using lines of fork. Bal^H 25 to ,30 minutes, or until brow^H* ed. Meanwhile, in two table spoons hot butler, saute whole mushrooms until lender. To hot chee.se sauce, add pimento. Serve pastry garnished with rhee.se sauce and mu.shrooms. Makes ,3 servings. **If you have only 1 1-2 cups cooked turkey, make 1-2 recipe for 4 servings. RAW APPLE CAKE 1 1-2 cup.s vegetable cooking oil 2 cups sugar .3 cups Uour 1 teaspoon salt 1 teastxion soda 1 teaspoon cinnamon .3 eggs 1 teaspoon vanilla 3 cups raw cooking aiiplcs itlicoll. 1 cup pocans or walnuts Cream oil and sugar well. Sift di-v ingredients in separate bowl. Add dry ingre:lient.s and eggs al- tern-atcly. Beat thoroughly. Be gin and end with dry ingmi- ients. Add vanilla. Blend thor oughly. Stir in apples and nut.s. Pour into grea.sed and floured tube pan. I^ke In over (300 de grees F.) for one hour and 15 minutes. Sprinkle with confec tioners’ sugar and allow to cool before serving. SWEET ParATO SURPRISE CAKE 11-2 eups cooking oil 1 I 2 cups sugar 4 eggs, separated '' 4 tablMpoons hot water 2 1-2 flips sifted cake flour 3 teaspoons (baking pow-der 1-4 teaspoon sail 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 1-2 cups grated raw sweet potatoes 1 cup chopped nuts 1 teaspoon vanilla Combine cooking oil and sugar and beat until smooth. Add egg yolks and beat well. Add hot water, then dry ingredients which have been sifted togeth er. Stir in potatoes, nuts and va nilla and beat well. Beat egg whites until stiff and fold tntb mixture. IBake in three greased 8-inch ayer cake pans at 350 de grees F. for 25 to 30 minutes. Cool layers and frost. FBOSTING 1 large can evaporated milk 1 cup sugar 1 stick butter -"i egg yolks 1 teaspoon vanilla 1 1-2 cups flaked coconut Combine milk, sugar, butter, egg yolks, and vanilla In sauce pan. Cook over medium heat about 12 minutes, stirring con stantly until mixtuie thiefcanSi Remove from heat and add co conut. Beat until cook and spreading consistency.