Newspaper Page Text
Page 24
I —Griffin Daily News Wednesday, April 26, 1972
HH A Wl 9 *4 U.S.D.A. INSPECTED FRESH WHOLE BAGGED U.S.D.A INSPECTED ‘GRADE A"
I V4t w fryers BUTTER-BALL I
I turkeys I
PRICES IN THIS AD GOOD THRU 10/22 LB.
SATURDAY NIGHT, APRIL 29, 1972. Hr AVERAGE A
■ CHIP-A-ROOS lb ■■■ bWIT ■
Chef Boy-Ar-Dee Frozen U.S.D.A. Inspected Alien's
■ CHEESE PIZZA % 12 “'79' SPLIT BROILERS » 29* CANNED CHICKEN c 3. I
Mrs Filbert's U.S.D.A. Inspected Oscar Mayer Vac-Pac Sliced
■ WHIPPED MARGARINE M3' BOX-O-CHICKEN 29' ALL MEAT BOLOGNA 2>°,'s9'|
Betty Crocker Asst. "Super-Right" Boneless "Super-Right" Lean
■ LAYER CAKE MIX X' 2 38' CHUCK ROAST >B9' GROUND CHUCK >BB' I
Morton Frozen Apple-Peach "Super-Right" Boneless "Super-Right" Lean Freshly
■ FRUIT PIES X° 35' SHOULDER ROAST >B9' GROUND ROUND >9s'l
Birds Eye Frozen "Super-Right" Boneless "Super-Right" Lean Freshly
■ COOL WHIP S 2O 35' BOSTON ROLL >99' CHOPPED SIRLOIN >99'l
Mortons Frozen "Super-Right" "Super-Right" Vac-Pac Lean
■ 3 COURSE DINNERS 79' CUBED STEAKS >’1.29 CORNED BEEF >B9' I
Bird's Eye Frozen "Super-Right" Boneless Allgood Brand #1 Thin
■ ORANGE PLUS *.“53' TOP CHUCK FILLETS >99' SLICED BACON >6B' I
Great Hot Or Iced "Super-Right" Boneless Cello
■ LIPTON TEA >. 4 ,.98' CHUCK STEAKS >99' WHITING FILLETS >ss' I
Lipton’s "Super-Right" Boneless Casco Bar Peeled & Deviened
I 93C lb99 * COOK E^^MB^^^ k “ 9s 'l
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Campbell's Soup-Cream Os Heavy Duty Asst. & Print Save On
■ MUSHROOM 2 12 °'37' TERI TOWELS ..»45' DOUBLE Q SALMON e ß .°.'43' I
APPLIES ONLY WITH THIS APPLIES ONLY WITH THIS Regular & Super
■ I NABISCO I t SAVE 20* | KOTEX NAPKINS X’4s' I
4/200 s PKGS OF | TRASH BAGS » 75< I
I I SALFINES I i i GARBAGE BAGS T4s< I
TISSUE UHnDHUC DMUO pkg HO
■ ® GOOD ONLY AT: | GOOD ONLY AT: A&P YARD & LEAF BAGS .. . J> S , 75' I
COUPON EXPIRES APRIL 29, 1972 COUPON EXPIRES APRIL 29, 1972 Assorted & Print
a&p coupon A&p coupon BOUTIQUE TOWELS
APPLIES ONLY with this applies only with this Chicken Parts Dog Food
I i GOLD MEDAL i I SAVE 20* | KALKAN /2 ”27'|
I J | | £-«• j SPRAY STARCH -53- 1
I | 5,S 49* I I 1 CALGON BOUQUET ;!,“59<|
GOOD ONLY AT: A&P | A GOOD ONLY AT: A&P ASST. ri nDAY Rl cnru ’ 2 sal OKc I
jS COUPON EXPIRES APRIL 29, 1972 COUPON EXPIRES APRIL 29, 1972 ULUKUA tSLEAUN jug 09
A & p COUPON A&p COUPON
Martha’s
cooking
delightful
ByTHEBASCOMES
Copley News Service
BRONXVILLE, N.Y. -
From coast to coast, college
students lately have became in
terested in natural foods than
in the usual campus dining hall
fare. Sarah Lawrence College
is a notable part of this trend.
Os the 700-odd students at the
college, a constantly growing
percentage restrict their diets
to natural foods by taking their
principal meals in the college’s
health food bar.
Under the supervision of
Martha Weismantel, who has
been with Sarah Lawrence as
their dietitian since 1947, the
health bar, familiarly known to
the students as “Martha’s
Place,” provides an entirely
different tone and atmosphere
from the college dining hall. It
is plain and simple and the
prices are moderate.
Menus are built around high
ly nutritional soups, brown
rice, fresh eggs, fruits and sal
ads, unpreserved yogurt, herb
teas and fruit juices.
Soups are made without meat
stock as some student diners
are reluctant to consume to
day’s meats that may be artifi
cially aged and fattened with
injections of chemicals and an
tibiotics.
Martha’s are thick vegetable
soups seasoned with herbs and
made with lentils, beans, peas,
brown rice and fresh vegeta
bles, even using celery tops and
outside lettuce leaves.
Desserts include brown rice
pudding with raisins and Indian
pudding made with unsulfured
molasses. Various delicacies
made with unsulfured dried
fruits and fresh fruits are
available as well as carrot or
oatmeal cakes.
The fact that Martha’s stu
dent customers prefer highly
nutritional foods does not nec
essarily brand them as “health
food nuts.” If anything, this
preference indicates that they
give more thought to the evalu
ation of what they eat than does
the average person. Nor are
they dieting — they like
whipped cream as much as
anyone as long as it is whipped
fresh cream with no additives
or preservatives. And they
realize the limited availability
of guaranteed organic foods.
Martha uses these only when
she is sure of the reliability of
the source.
One of Martha’s favorite rec
ipes is her Banana Bread. No
matter how much she makes
there is never any left over at
the end of the day.
BANANA BREAD
cups whole wheat flour
chick pea flour
2 tbsp, baking soda
1 tsp. salt
4 eggs, beaten
4 over-ripe bananas
leuphoney
Two-thirds cup soybean
or peanut oil
Cream together the bananas,
oil, eggs and honey. Add dry in
gredients and mix well. Fill
buttered loaf pan and bake in
moderate 325-degree oven for
one hour.
This bread is used primarily
for sandwiches made with two
basic spreads that Martha has
developed. One is made by
mixing 1 pint cream cheese, Vi
pint shredded carrots, Vi pint
raisins, flavored with touches
of lemon juice and sour cream,
and salted to taste. The other
spread is a mixture of peanut
butter, apples (using peels and
seeds) and raisins mixed well
and put through a meat grind
er.
Left-over banana bread may
be buttered and crumbled and
spread out in a buttered baking
dish. Then sprinkle with rai
sins, cut up dates or figs or
both, and ground almonds, wal
nuts or cashews.
Make a custard based on a
proportion of 4 cups of milk
mixed with 6 eggs slightly beat
en. Mix eggs with a little cold
milk first, and add scalded
milk gradually while mixing.
Pour over the bread mixture
and bake in a 350-degree oven
until set —about 45 minutes.
Place the pudding in a larger
pan of hot water while bating
as for any custard.
Serve with whipped cream or
a sauce made of 1 cup of sour
cream mixed well with 1 beaten
egg yolk and 1 tablespoon of
pure honey.
Found Archipelago
Pedro Fernandez de Quei
ros. a Portuguese navigator
sailing under Spanish colors,
discovered the New Hebri
des archipelago in 1606, but
Capt. James Cook, the Eng
lish explorer, named them
168 years later.