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Burn camp welcomes visitors from
throughout the Southeast and Canada
This August, burn survivors from
the Southeast and Canada will be
.coming together to take part in
:Camp 00-U-La, Georgia’s only
‘ camp strictly for burn-injured chil
dren. Camp 00-U-La, which will
run from August 17 - 23, is in its
fifth year and will host more than
-70 children to a week of fun-filled
camping activities.
Guestsfromothercities and coun
tries who will attend this year’s
camp are doing so to learn about
Georgia’s burn camp and to take
what they learn here back to their
hometowns to build camps in their
communities.
Camp 00-U-La, which is solely
sponsored by the Georgia
Firefighters Burn Foundation,
gives these special children the
opportunity to break away from
the world of being a burn survivor
and just be kids. During the week
long camp, campers will partici
pate in many activities, including
arts and crafts, canoeine, horse
back riding, swimming and a chal
lenging ropes course. These activi
ties are designed to be fun, learn
ing experiences that not only in
crease knowledge and physical
strength, but also build self es
teem.
“Burn injuries know no bound
aries,” said Sheri Lynch, camp di
rector. “No matter who you are or
where you live, a burn-injury can
happen to anyone. Burn injured
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THE WiZ" KEPs A
THE OTHERS MAKE YOU WONDER WHY YOU EVEN
BOTHER TOO TURN THE PADiO ONI!
YOVLL WONDER WHAT TOOK YOV 50 LONG!!
children share a ¢ommon, life
changing experience, and that au
tomatically creates abond that can
overcome any other differences,”
said Lynch.
“The experience of camping with
othersfromdifferent parts of North
America gives this year’s campers
the unique experience of building
relationships that can not be bound
by territorial lines or differences in
nationality,” said Lynch.
“The campers will beencouraged
Ask
Dear Betty,
I've noticed that a lot of
trendy restaurants are serving
grilled vegetables these days,
ard it seems a great way to
turn the kitchen stove off this
summer. But how do you keep ;
them from falling through the
grate?
Las Vegas, NV
I’m with you: when I can’t stand
the heat, I get out of the kitchen... and
onto the patio. To keep vegetable
slices from falling through the cracks,
buy a grill grid, screen or grilling
basket that rests directly on the grate;
use metal skewers, or bamboo skewers
that have been soaked in water for an
hour before hand; or for small pieces,
a flat piece of heavy-duty aluminum
foil poked with holes to allow smoke
to circulate.
To prevent vegetables from sticking
to the grill or drying out, brush them
occasionally with melted margarine or
butter, olive or vegetable oil, salad
dressing, or a marinade (one of my
favorites appears below).
Grill time will vary by vegetable,
temperature of the coals, and weather.
For best results, adjust the grill height
4 to 5 inches above medium coals.
Here are some approximate cook
times:
5 to 10 minutes: carrots (small
whole, or partially cooked by boiling
for 5 to 10 minutes until crisp-tender);
cherry tomatoes, whole; mushrooms,
- i§ l" l ¥
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JOIN YOUR FRIENDS AT THE
ONLY CHOiCE
THE WiZ' = 97.9 TM
NS/
Betty
SMILE ON YOUR FACE!
7.9 FM
to learn as much about each other,
and their respective lifestyles as
possible,” said Lynch.
Campers attend Camp 00-U-La
free of charge and the Georgia
Firefighters Burn Foundation is
always looking for help in funding
this unique event. If you would like
to assist the Foundation by donat
ing funds, supplies or your time,
please contact the Georgia
Firefighters Burn Foundation at
(404) 320-6223 or 800-273-2876.
whole; onions, cut into 1/2-inch
: slices; potatoes, cut into 1-
inch wedges and partially
: cooked; zucchini, cut into
~ 3/4-inch pieces.
15 minutes: bell peppers,
cut into 1-inch strips; eggplant,
cut into 1/4-inch slices; green
beans, whole; pattypan squash, whole.
20 minutes: asparagus spears,
whole; broccoli spears, cut lengthwise
in half; cauliflowerets, cut lengthwise
in half; corn on the cob, unhusked or
husked and wrapped in aluminum foil.
HERBED LEMON MARINADE
1/4 cup vegetable oil
3 tablespoons lemon juice
1 tablespoon chopped fresh or
1 teaspoon dried basil leaves
2 teaspoons chopped fresh or
: 1/2 teaspoon dried
thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
Mix all ingredients. About 1/2 cup
marinade, enough to marinate 1 to 2
pounds sliced or cut-up vegetables (try
sealing the veggies and marinade in a
heavy-duty plastic bag, turning over at
least once within 30 minutes).
Imagine, distinctive flavor and a
cool kitchen. Grilling vegetables
provides both, deliciously.
Write Betty at “Ask Betty Crocker,”
One General Mills Blvd.,
Minneapolis, MN 55426,
or call toll free 1-888-ASK BETTY
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' FOR GADDNESS SAKE
Save 40¢ Lb., 17 to 20-Lb. Avg., Super
Trimmed, Lower Salt
Hamilton’s o
Whole Ham 4.
Lb. g ;sl o,
Portion $1.59 Lb.
Crunchy
Cucumbers
U.S.D.A. Grade A
Kroger
Large Eggs
1-Doz. 6
Ctn. ’
Blue Bonnet 3 ¢
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ABssiogedlzlavors 3 ¢
IR . ...........coooimmminerait
pravousy oz S 999
Baby Back
RibSLb ,
Items and Prices Good thru Saturday, August 2, 1997
Only in the Augusta Area Stores and Aiken.
DG“ BIE EVERY DAY AT KROGER!
50¢ Limit. We will double the first coupon on
MANUFACTURERS each item up to a 50¢ face value. Coupons for
cou PONS additional packages of the same item will be
redeemed at face value. See store for details.
ADVERTISED ITEM POLICY. Each of these advertised items is required to be
readily available for sale in each Kroger store, except as specifically noted in
this ad. If we do run out of an advertised item, we will offer you your choice of a
comganble item, when available, reflecting the same savings or a raincheck
which will entitle you to purchase the advertised item at the advertised price.
Only one vendor coupon will be accepted per item.
AUGUSTA FOCUS JULY 31,1997
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Copyright 1997, The Kroger Co. None Sold To Dealers. Quantity Rights Reserved.
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