Newspaper Page Text
Griffin Daily News Monday, November 19, 1973
Page 16
WfflßW EVERYTHING FOR A _
TRADITIONAL W
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roast I
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OW& WINN DIXIE t* fX J
CTA DEI wk ■ KMw
QUANTITY RIGHTS RESERVED ■ ■ ■Df■■ I ID ■■
NONE SOLD TO DEALERS |
PRICES GOOD MONDAY, NOV. 19,
THRU WEDNESDAY, NOV. 21, 1973 ffFrTi' 'OVjn<l‘J-l’fl
H PORK LOIN ROAST 884
SMOKED HAMS Z 894 I FRYER BREAST I
W-D BRAND GOV'T INSPECTED EXTRA FANCY
BAKING HENS 4TO7LBAVG U , pack
CHESAPEAK BAY STANDARD FRESH BIN
OYSTERS I:'-: JZ $1.49 ■ nfl
TURKEY ROAST « $3.98 I ' I
HENS s^ z 984
SCOTT WHITE, ASSORTED OR DECORATIVE W-0 BRAND GOV'T INSPECTED LEAN
TOWELS 3kT ■TTOTjB GROUND BEEF.BB
LAND O'SUNSHINE HICKORY SWEET
BUTTER7B MMrJYJII BACON ;s 9B
SUPERBRAND HOMOGENIZED WHOLE eMOft I I HyvW IL WD BRAND U.S. "CHOICE” BEEF CENTER
MILK gjUr/JI CHUCK STEAKS .88
HW D BRAND U.S. "CHOICE” BEEF L 7 E L b N A C VG YOVAC CHOC..
TENDERLOINS .$2.38 | ■
BEEF SHORT RIBS 584 | KE VKEAIvI I
SMOKED HAM ..89< Vft I
DUCKLINGS .. «8< MIC I
SINGLES p< 794
FOR DISHWASHERS (20,0 FF LABEL) W®^ 7 x 'W.X MORTON FROZEN looz
CASCADE S«'7B4 W W ’ D BRANO U - S - D - A - PIE SHELLS 3o K F G 2 5 994
THRIFTY MAID GRADE ”A” MORTON FROZEN ECONOMY SPAGHETTI & MEAT, BEANS &
K 'JHMSRS vnrssrfc n FRANKS, MACARONI 8. BEEF, MACARONI & CHEESE
PLUMS 3X z sl.oo -W^ BROADBREASTED YOUNG W DINNERS ;i? z 394
DELICIOUS LE SUEUR ■JF IP 31 FROZEN
PEAS 3 SI.OO TUIcK F YKif SNACK TRAYS J 894
SUNSHINE MEAL OR CHUNK | WP ■> ■W HI ■ W '/gL RICH'S FROZEN
DOG FOOD 1 5 ag b 52.99 jB B COFFEE RICH
MARGARINE 3... SI.OO > "»"'<>™ u-(.s. .»» us 1.68 f poTAIOES . 3551.00
THRIFTY MAID CRANBERRY NON BASTEDIO JO 16-LB. SIZE LB /O ( FIRM GREEN HEAD
SAUCE
LIBBYS w REDI BASTED 18-LBS. AND UP LB /Q V IDAHO BAKING
PUMPKIN 2X z 494 Wl. .Mt POTATOES 10»“j $1.39
THRIFTY MAID STEMS & PIECES Wi l tDI BASTED 7 70 16 LB - SIZE HARVEST FRESH CRISP
MUSHROOMS 3canssl.oo CELERY
KRAFT FRENCH TROPICANA PURE OR ANGE
DRESSING 3Sssl.oo JUICE
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Not by.
meat
alone
By Gaynor Maddox
Almost everyone under
stands that without protein
we could not live. But ask
most people what foods sup
ply protein and their answer
most likely will be that meat
is the only source. This is in
accurate.
We could eliminate meat
completely, plus fish and
poultry, from our diet and
still get our recommended
daily protein allowance from
all the other protein foods we
eat regularly. These valuable
sources of protein are dairy
products, beans, nuts, grains
and vegetables.
Despite this truth, a nutri
tionist points out, “Even to
day vegetarians and those
experimenting with non
meat-centered diets are con
sidered misfits. Yet, in fact,
the American diet is an od
dity, the result of
agricultural, economic and
political factors unique in
this country. Throughout
history the staff of life in
many countries has been pre
dominately carbohydrate
foods such as bread, rice or
yams, with animal protein
only supplementary.
Americans have turned a
man’s traditional diet upside
down. Meat is central here
and carbohydrate foods have
become supplements,” ac
cording to Frances Moore
Lappe, a nutritionist vitally
interested in vegetarianism
and author of ‘T)iet for a
Small Planet.” Her recent
comments on protein appear
in CHEMISTRY, a magazine
for students and teachers.
Some say all vegetable
diets are monotonous and she
replies: “That statement is
the result of limited exposure
and lack of imagination.
There are basically five dif
ferent kinds of meat. But
there are at least 40 to 50 dif
ferent kinds of commonly
eaten vegetables, 24 kinds of
peas, beans and lentils, 20
fruits, 12 nuts and 9 grains.”
Meat is a perfect or com
plete protein. As a rule,
vegetables, grains and beans
lack one or more amino acids
needed to make a complete
protein. Combining two or
more vegetables or grains
can help make up needed
amino acids for a more com
plete protein diet. For exam
ple, a plant protein food
which is deficient in two key
amino acids can be eaten
with another which contains
an excess of those amino
acids. There are three main
combinations which yield
high-quality protein by
matching amino acids’
strengths and weaknesses:
grains and legumes (peas,
beqns, peanuts, lentils); milk
products and grains; legumes
and seeds (sunflower and
sesame, for example.)
“When we consider the
wide variety of items in each
group and their various
forms, the possibilities for
good eating are endless,” she
adds.
Dieters’
cheese
cake
PINEAPPLE
CHEESE CAKE
medium pineapple (cut in
chunks)
2 cups diet soda (cream or
lemon)
I* tsp. vanilla extract
1 & one-third cups ricotta
cheese
2 tbsps. plain gelatin
Artificial sweetener to
equal 2 tablespoons (or to
taste)
Boil the pineapple and one
cup of diet soda for 20 minutes
(this must be done or it won’t
jell). In a bowl, mix one cup
diet soda and gelatin. To this
add the cooked pineapple and
chill until syrupy. Put this in
blender and blend. Add all
other ingredients and blend.
Pour into a nine-inch pie plate
and chill until firm. Serves
two.
More jobs,
income demanded
Beef and other meat prices
are influenced both by supply
and demand. With the removal
of beef price controls and
other uncertainties, supplies
are moving upward in re
sponse to demand. Factors in
fluencing the demand side in
clude expanded employment,
with 5.3 million more people
employed than two years ago;
increased disposable income—
up to $139 billion nationally
(an increase of 18 ] /2% over
the past two years); and the
growing affluence of other de
veloped nations, creating
stronger world demand for
meat products.