Newspaper Page Text
Page 22
-Griffin Daily News Wednesday, April 12,1972
we care
>•.’•■•■■•» 3H Strained Assorted Flavors
WBC XI ISHIII HE||VZ BABY FOODS ■ • * ,/2 “ 1 0*
FROZEN WAFFLES X' 10*
Golden Rise
PRICES IN THIS AD GOOD THRU BUTTERMILK BISCUITS can 10*
SATURDAY NIGHT APRIL 15, 1972. |g[jf L £ Y MARGARINE .. X 10*
Marcal Alien's Pinto Beans Or
LUNCH BAGS X' 10* GOLDEN HOMINY X 120 10*
Marcal Asst. Colors Jiffy
TOILET TISSUE .»10* CORN MUFFIN MIX X 2 ”' 10*
Assorted Flavors White House
DAILY DOG FOOD X ,/2 “ 10* APPLE JUICE 2 “ 10*
"SUPER-RIGHT" CORNFED HEAVY BEEF "SUPER-RIGHT" CORNFED HEAVY BEEF
CHUCK ROAST CHUCK STEAKS
•<
' Super-Right” Cornfed Heavy Beef ‘‘Super-Right"
SHOULDER ROAST Cuts ... .ib 79* Semi-Boneless $129
Super-Right Cornfed Heavy Beef DID Dfl ACT n.
SWISS STEAKS .89* K,B RUflbT ■
“Super-Right'’ Extra Lean Freshly ' Super-Right” Cornfed Fresh Boston Butt
GROUND CHUCK .88* PORK STEAKS .68*
"Super-Right” Extra Lean Freshly "Super-Right” Vac-Pac Skinless
GROUND ROUND .95* ALL-MEAT FRANKS X° 55*
"Super-Right” Extra Lean "Super-Right” Vac-Pac Skinless
CHOPPED SIRLOIN .99* ALL-BEEF FRANKS X 79*
Super-Right Heavy Beef Super-Right Heavy Beef
RIB STEAKS u $ 1.49 delmonico steaks
Super-Right Heavy Beef
BONELESS s _ XX'XT'
PIR CTCRIfC LB $ 1.79 BONELESS EA
RIB STEAKS RIB EVE STEAKS -’2.59
'Sweetmilk Or Buttermilk White Lily Plain Or S-Rising
PILLSBURY BISCUITS 4’.£4l* CORN MEAL MIX 5X65*
Pillsbury College Inn Chicken Or
PANCAKE MIX X b 49* BEEF BROTH ’. 3 „ 3/4w l9*
Plain Or Self-Rising Hormel
PILLSBURY FLOUR 5X59* VIENNA SAUSAGE
Soft Parkay...4sC p oss
PARKAY MARGARINE X3l * BRUNSWICK STEW X 01 59*
Great Hot Or Iced Picadilly Circle With Ground Beef
TETLEY TEA BAGS X’H.l9 FROZEN PIZZA X w 6s*
P ream Morton's Frozen Dinner
NON-DAIRY CREAMER 83* BEANS & FRANKS X° 43*
Birds Eye Frozen Kraft Cheese 55C Or
ORANGE PLUS X 53* SAUSAGE PIZZA X 3/4 ”73*
Chocolate Chef-Boy-Ar-Dee Cheese .. 15 Oz 37C
NESTLE'S QUICK “85< BEEF RAVIOLI "."83 1
( KLEENEX SALeA ( HUNT'S
Assorted Colors I All Purpose
FACIAL TISSUE 3 65* I WESSON OIL 53"*1.05 I
DINNER NAPKINS S' 32- 1 ™" AT ° SAUCE “» I
Bathroom Asst. & Prints TOMATO PASTE £“34*
IS?*! T ‘ SSUE 3 89C 1 SKILLET DINNERS X’ 4 " 86* I
KOTAMS 25/ X"7»/
<THESE ITEMS>
I PRICED
I LOWER THAN
I A YEfIR AGO
"Super-Right” All-Meat
I SLICED BOLOGNA X 39*
Swanson's Frozen Turkey Or
I CHICKEN PIE X° 63*
"SUPER-RIGHT" EXTRA LEAN
I BREAKFAST
I HAM
SMOKED
BONELESS C
CENTER 1 ”
SLICES LB
I
CELERY
I W FLORIDA EXTRA LARGE I
/o B STALK
19$
Fresh California
I STRAWBERRIES 3,0 99* I
Medium Size
I FRESH CARROTS X b 25* I
Large Vineripe
I CANTALOUPES I
LARGE ICEBERG
LETTUCE
I . HEAD I
Ol9*
I 100% BRAZILIAN I
8 O'CLOCK
COFFEE I
l s 1 99 69d
100% BRAZILIAN 8 O'CLOCK
INSTANT I
COFFEE I
.990
JAR
I OUROWN I
TEABAGS I
I «. 99$ J
PKG
Spicy
loin
treat
By AILEEN CLAIRE
NEA Food Editor
A rolled loin of pork make
an attractive main mea
course for a large family 0
when entertaining. Since i
primarily is all meat, it goes
a long way and with mea
prices higher these days tha
is important. For a specia
taste treat use a jelly glaz<
with the pork. This include:
crabapple jelly and brown
mustard. Leftover port
makes good sandwiches 01
goes well in a casserole
Serve with small potatoes
creamed onions and red cab
bage or sauerkraut.
PORK LOIN WITH JELLY
GLAZE
1 boneless rolled pork
loin (about 4 pounds)
Salt, pepper
1 cup crabapple jelly
2 tablespoons wine
vinegar
*4 cup prepared brown
mustard
*4 teaspoon onion salt
Place pork loin on a rack
in an open shallow roasting
pan. Insert a meat ther
mometer so that tip is in
center of meat. Roast un
covered in a 325-degree oven
for hours. Meanwhile,
combine jelly, vinegar, mus
tard and onion salt in a
small saucepan. Cook over
low heat, stirring, until jelly
melts. Remove meat from
oven and baste generously
with jelly mixture. Return to
oven and continue roasting
for 30 minutes or until ther
mometer reaches 170 de
grees, basting occasionally ;
with remaining jelly glaze.
Be sure to cook pork
thoroughly. Serves 10 to 12. >
(NEWSPAPER ENTERPRISE ASSN.)
Elderly
need
assistance
By GAYNOR MADDOX
How well do the elderly
eat? That question is getting
many answers today but ob
viously not enough to make
certain that the elderly, poor
or lonely get enough nutri
tious food to keep them
selves in reasonably good
health—both physically and
psychologically.
The problem of getting
food and companionship to
our elderly looms larger all
the time as we continue to
make long life the normal
rather than the exceptional
state. Today, with rising
food prices for basic foods,
such as beef, processed
fruit, poultry, eggs and cere
al products, the problem be
comes increasingly acute.
“Recognition of the prob
lems involved demands con
cern for one’s fellow man:
The will to do, leadership,
cooperation and coordina
tion of information and serv
ices; and imaginative plan
ning. All these appear to be
essential ingredients in
meeting the nutritional needs
of the elderly,” Dr. E. Neige
Todhunter of Vanderbilt Uni-'
versity, a well-known nutri
tionist, says.
Commenting on several
current programs aimed at
helping the elderly, she said
they do not reach enough
people, especially failing to
reach people in small towns,
rural communities and iso
lated rural situations.
Food stamps do not solve
the problem, either, she
commented. Especially for
those physically unable to
shop for food.
One of the great problems
of so many elderly people in
loneliness.
Dr. Todhunter states: “I
do not believe that home-de
livered meals solve the acute
problem of loneliness. Eat
ing alone, day after day, can
be a pretty devastating ex
perience.”
For the White House Con
ference on Aging, late last
year, Dr. Todhunter identi
fied the following problems
in community programs for
the elderly:
• Many of the elderly
cannot meet the cost of ade
quate nutrition. Even those
with knowledge and motiva
tion cannot pay for the meat,
milk, fruits and vegetables
which are the main sources
of protein, minerals, vita
mins.
• Transportation to shop
ping centers, to food distri
bution and food stamp cen
ters, and to places where
group meals are served is
not available to many in
dividuals.
• In communities where
nutrition and feeding pro
grams of various kinds are
in effect, many in need do
not know about them and are
not reached.
• There is a lack of
knowledge by the elderly of
what to buy, how to get the
best values for money spent
on food. And how to prepare
food.