I Good For You^And Convenient Too [
me frozen food industry has gone
through some dramatic changes
over the last 10 years. The micro*
wave oven has made frozen foods
more convenient and diverse than
ever before.
But, it’s the three “L"s that have
made the most impact on frozen
foods in the *908—lean, light and
low. law in fat, low in sodium and
low in cholesterol.
Fleischmann’s Egg Beaters cap
tures the three “L’s along with the
convenience of microwave use, both
for defrosting and cooking.
In celebration of Frozen Food
Month try these fast and easy reci
C You’ll love the convenience, your
Uy will love the taste.
STUFFED TOMATOES
Makes 4 servings
' 4 large firm tomatoes
1 (8-ounce) carton EGO
BEATERS 90% Real Egg
Product
1/8 teaspoon dried dill weed
4 teaspoons bread crumbs
Cut tope off tomatoes) scoop
oat and reserve pulp. Chop 1/8
cap tomato pulp; eat aside.
Defrost egg product accord
ing to microwave defrost direo
tkm on carton. In lightly greased
11/8-quart microwarable bond,
boat egg product and dlllg cover.
Microwave at HIGH (100%
power) for 8 to S minutes or
until set but slightly moist, stir
ring lightly after 11/8 minutes.
Stir in chopped tomatoes.
Arrange tomatoes in 9-inch
aUerowavabls pie plate; spoon
. 1 teaspoon bread crumbs into
each tomato. Divide egg mix
on evenly among tomatoes;
>over. Microwave at HIGH for 2
o 3 minutes or until heated
hrough, rotating dish after 1
ainute. Servo immediately.
Nutrition Information per
lervingi 33 calories, 110 mg so
lium, 0 mg cholesterol, 0 gm
total fot (0% calories foam fot), 0
pn saturated ht,4 gm dietary
Iher.
SAVORY EGG PUFFS
Makes S servings
1 (8-ounoe) carton ROO
BEATERS 90% Real Egg
Product
8 teaspoons ■trf—
1 tablespoon shredded
redueed fot Cheddar
cheese
1 teaspoon chopped chives
Defrost egg product ac
cording to microwave defrost
direction on carton. In each
of 2 (8-ounce) lightly greased
mierowavable ramekins or
custard cups, combine 1/2
container egg product and 1
teaspoon milk. Top each with
half of eheese and chives;
eover., Microwave at HIGH
(100% power) for 3 1/2 to 4 1A
minutes or until puffed and
set, rearranging twice dur
ing cooking. Serve immedi
ately.
Nutrition Information per
serving: 65 calories, 193 mg
sodium, 3 gm cholesterol, 1
gm total fat (14% calories
from fat), 0 gm saturated
fat.
Study Says Agricultural Centers
Face Challenges Of Public Needs
WASHINGTON, D.C.-One of the
most critical challenge* facing the
food, agricultural and natural
resource aystem in the 1W0* is the
need to attract and educate the pro
feesionals required to meet the scien
tific and technical needs of the future.
A report, developed at Purdue
University and issued by the U.S.
Department of Agriculture’s
Cooperative State Research Service,
suggests that college students looking
ahead to career choices would do well
to seriously consider preparing for
scientific and techncial careers in
agriculture because of the steady
availability of lobs.
At least through the middle of this
decade there is a projected annual
shortfall of 11 percent in Ughiily
trained people to fill available agris
cience and agribusiness positions.
Charles E. Hess, USDA assistant
secretary for science and education,
said it isn’t surprising that the de
mand for college graduates in die
food and agricultural sciences excess
the available supply.
“Food safety, environmental quali
ty, natural resource conservation and
economic competitiveness are high
priorities among the American peo
ple,’’ Hess said. To effectively ad
dress the scientific, techniologlcal
and aspects of these con
cerns requires highly skilled profes
Coilege graduates will find the best
career opportunities in marketing,
■ByyiiMiHhing and sales represen
: tadves where the demand for skilled
professionals will exceed supply by U
Excellent career opportunities are
Fire Dept.
Promotes 36
Employees
;lhe City of Raleigh Fire Depart
ment recognized 96 employee* pro
moted over the past year at a
ceremony last Friday at the Raleigh
Municipal Building.
The 36 honorees included two assis
tant chiefs, replacing two who recent
ly retired; three battalion cUsfe,
newly created positions; four district
chiefs; ll captains; and 16 firefighter
lb.
Promoted to assistant chief ware R.
Kan Lane and Jonny B. Sandy. Pro
moted to battalion chief were
Richmond Davis, Jameston H. Hun
nicutt and L. Bryant Woodall.
Promoted to district chief were A.
Randy Wall, Donnie L. Perry, Donald
M. Sykes and J. Tommy Gattb. Pro
moted to captain were Luther A.
Walters, David B. Godfrey, Bobby H.
Brown, Donald L. Carter, David D.
Tim bar lake, Darrell R. Canady,
William R. MarshUim, Ronald N.
Bunch, Becky P. jones, Curtis P.
Strickland, and Wilbert (Tramp)
Dunn.
Promoted to firefighter II were
Wilbur K. Jackson, James M.
Clayton, William D. Wall, David W.
Boyette, Jeffrie H. Williford, Charlie
B. Scarboro, Timothy G. Carroll, Mit
sfaaU C. Johnson, Allan R. Cooper,
Terry G. Colbert, William B. Dillard,
Elite T. Beasley, Wesley W. MedUn,
Patricia G. Pickard, Kenneth R.
Pearce and Joel V. Harwell.
JUBILEE SINGERS
It was as natural for me to sing as
In breathe.
Roland Hayes
available as sales representatives for
plant protection products, fertiliser,
seeds, forest products, and lawn,
garden and nursery products. In ad
dition, industry demands call lor
more commodity brokers, insurance
agents, market analysts and real
estate brokers.
Scientific, engineering and related
special ties are expected to account
for nearly 90 percent of die total pro
jected annual openings in
agriculture, netural resources and
veterinary medicine. Forecasters ex
pect demand to exceed supply by IS
pefC6llt. opppftmil^j^i AFC
especially good in the areas of
biochemistry, 'environmental
sciences, food process engineering,
entomology soil nciewe
In contrast, there are more than
enough qualified graduates to All the
available positions in communica
tions, education, and agricultural
production specialties.
Allan D. Goecker, assistant dean of
Purdue University's School of
Agriculture, coordinated the study.
He said the agriscience and
agribusiness employment opportuni
ty picture is driven by three
characteristics.
•A stable number of professional
opportunities.
•A shrinking number of qualified
graduates.
•Fewer graduates from colleges
and universities, natural resources
and veterinary medicine.
“The simple fact is that we are not
producing enough talented college
graduates in the food and
agricultural sciences to All highly im
portant roles in business, science,
and environmental management,”
Goecker said.
Tlie U.S. agricultural enterprise is
faced with some stiff challenges in
this decade. Techniques and business
practices must be developed and
adopted that will maintain a sus
tainable agricultural and forest
system without threat to the environ
ment.
In addition, the American public is
demanding an even more nutritious
and safe food supply at a lower
relative cost.
Finally, agricultural leaders are
faced with the possibility that an ap
parent shrinking scientific literacy in
this country may mean that the
public will resist emerging scientific
advancements and new technologies.
Menu's Most Enticing Item
The Appetizer!
Now it can be easier than ever to
prepare your own unique “house*
specialty appetizers. It’s done with
a Presto Professional Salad
Shooter® electric slicer-shredder. It
makes slicing and shredding as
simple as “point and shoot.” Now,
there’s an up-size model that offers
all the original advantages, plus
professional power, speed, capacity
and versatility. It accommodates
whole foods and easily adjusts to
large or small jobs.
This Professional model comes
with four interchangeable cones for
making thick and thin slices, ripple
cuts and shreds. Plus, there’s a de
tachable funnel guide that directs
food precisely where wanted. The
Professional SaladShooter is also
ultra-compact, easy to handle* a
breeze to clean and a cinch to store—
even in a drawer.
You can use it to experiment with
“Red Onion and Apple Coulis with
Goat Cheese.”
Rad Onion And Goat
Cheese Appetizer
1 large red onion, peeled
1 large garlic dove, peeled
•ad shopped
1 huyetart apple, peeled
1/4 cup white wine vinegar
1/4 cup Orange juice
a tablespoons olive oil
oregano or 1 teaspoon
1 teaspoon ground black
1/S teaspoon salt
1
.isSTSSr.
cheese,
Place ripple eons
in the 1
Salad'
tier. Cut onion to fit into
SaladShooter food chamber.
Slice onion into a large bowl.
Add garlic. There will be about
i cups. Cut apple to fit into food
obamber. Shred into bowl with
mion; atir to mix. Combine vin
sgar, orange juice, oil, oregano,
pepper, salt and cayenne. Pour
»ver onions and apples. Cover
tnd marinate for at least 8
hours. Place slicing cone in
SaladShooter. Cut pepper into
dz slices. Fit vertically into food
slumber. Slice pepper into on
ion mixture. Clean celery, re
moving strings as necessary. Fit
radically into food chamber and
dice into onions. You will have
ibout S cups pepper and oelery
dices. Set aside. Blend together
the 8 cheeses! makes 6 scoops,
approximately 1/S cup each.
Mace on a plate; refrigerate
■ntil firm. To serve, beat onion
mixture to boiling. Using a slot
led spoon, lift out about 1 cup of
mixture into a shallow 1-1/S cup
microwave safe baker. Place one
•coop of cheese on top. Cover
basely with waxed paper or
plastic wrap. Microwave about
1 minute or until cheese is soft.
Serve with corn chips or crisp
4 to 6
-mm » wmi»vn ■» AW*!"~r^*5iil
Dear Betty Crocker
g. What's the best way to keep waf
les warm until there's a platterful to
ierve?
J. S.
McComb. Miss.
A Stack the waffles on a warm
>late. loosely covered with aluminum
ml For crispier waffles, place them
;ingle layer on a cookie sheet, loosely
•Dvered. Place in oven set at 250*f un
it you have enough to serve,
y. How long can 1 refrigerate a
ray of fresh, raw vegetables before
a-rving them for a party?
K. H.
Banger, Maine
A Fresh, raw vegetables such as
iroccoli, green onions, cauliflower,
-dery, cucumbers, eggplant and
jreen peppers can be arranged
ogether on a tray, assorted plates
ind bowls or lazy Susan. Cover tight
y with plastic wrap and refrigerate
io longer than six hours.
They also can be individually
prepared and stored in plastic bags or
containers for about one week.
0 My quick bread has a tough
crust. What can I do?
T.C.
Grangeville, Ore.
A. It may be the baking pan or bak
ing time. Bake the bread in shiny
pans instead of dark or glass pans.
Shiny pans reflect heat and cause a
golden, delicate and tender crust.
Bake the bread only until a wooden
pick inserted in the center comes out
clean.
Do you have a cooking question?
Write Dear Betty Crocker, Box 1113,
Dept. Betty, Minneapolis, Minn 55440.
Tip of the week: Use caution when
removing coverings/lids from foods
Turn back one corner of plastic wrap
l>efore cooking to allow some of the
steam to escape.
Pkg. of 6-16 Oz. Non-Rotumable
Bottlos - Diot Pepsi
PEPSI COLA
$189
Pin. of 6-16 Oz. Noo-RoturmUe
Bontes-DM
Mtn. Dow,
DELI BONUS BUY!
($6.29 Lb.)
Buy A Lb. Of Wilson Lt.
Roast Beef & Get A
1/4 Lb. Of Wilson Lt.
CORNED BEEF
FREE!
Good at deH/bakery
locations only.
:ation near V
Prices in this ad good
ay, March 4
Sunday, March 10,1991.
Monday, March 4 thru
USDA Choice Beef Boneless
12-14 Lbs. Avg.
WHOLE UNTRIMMED
FOOD LION
Lamb Chuck Or
Shoulder M ro
ROAST.Lb. 1.58
Whole Or Half
Semi-Boneless 0 rn
LAMB LEG.Lb. 2.58
RESH GREEN
CABBAGE/
SWEET POTATOES
o