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Family
Finance
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Insurance
Insurance is a funny concept.
You pay for something you hope you’ll never use to
replace things you already have. In some instances such
as for automobiles, most states require that drivers have
insurance. But these days you can buy insurance for every
thing from your home computer to vacations. The key is
to know what to iasure and how much to spend. Here are
tips to help you navigate the insurance maze:
Question yourself. Before buying, ask your
self these questions: Am I insuring this out of
fear or necessity? What is the replacement value?
Is the cost of insurance greater than the value?
Your answers will bring you back to the purpose
of insurance, which is to pay for something you
cannot afford to replace otherwise, and keep you
from paying for anything else.
Shop around. Review information offered by
your state’s insurance division, then call around to
Hometown
Recipes
from
GWENDOLYN
MCNEILL
Gwens
Jf
Roast
“When I want to gather
a crowd of family and friends, I cook
this chuck roast in wine sauce along
with rice, steamed cabbage, candied
yams and cornbread."
Search Our Recipe Database!
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by JOHN
NARDINI
■ RECIPE: |
Photo: David Darner
Styling: Mary Carter
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several companies for their rates. Each time you get
a premium notice, contact at least two other insur
ance companies to ask for competitive quotes.
Get discounts. Ask your insurance agent
about discounts. Most policies give discounts for
safety features such as anti-lock brakes and air
Gwen's Chuck Roast
bags in cars, and alarm systems and smoke detec
tors for homes and apartments. Some insurance
companies offer discounts for nonsmokers, good
drivers and even non-drinkers. If you park your
vehicle in a closed garage instead of a carport or
driveway, or drive a limited number of miles, you
also might qualify for a discount.
Gwen's Chuck Roast
3 pounds chuck roast
I'A cups red wine, divided
6 medium onions,
sliced, divided
I cup soy sauce, divided
I cup Worcestershire
sauce, divided
9 bay leaves, divided
I large bell pepper,
chopped, divided
I teaspoon black pepper
Vi teaspoon crushed basil leaves
In a large glass bowl, marinate roast for I hour in I cup
of wine, turning once. Drain marinade, and place roast in
a heavy, deep skillet, large enough for it to lay flat. Fill
skillet with enough water to almost cover meat. Add half
the onions, I cup of wine, 1/2 cup of soy sauce, 1/2 cup of
Worcestershire sauce, 4 bay leaves, and half the bell pepper.
Cook 40 minutes over medium heat. Turn meat and cook
an additional 20 minutes. When liquid gets low, add up to 2
cups of additional water. Add remaining wine, onions, soy
sauce, Worcestershire sauce, bay leaves and bell pepper
along with black pepper and basil leaves. Cook about I and
1 12 hours longer or until meat is tender. Check to make sure
liquid is always several inches deep to ensure there is enough
gravy for the meat and for a side dish of rice. Serves 6 to 8.
Page 10
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Gwendolyn
McNeill
Dunn, N.C.
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