Newspaper Page Text
— Griffin Daily News Wednesday, December 5, 1973
Page 19
" " “~X CLIP N’ COOK
Barbecued Beef Roast I
4 pound roast of beef, boned and rolled
¥« cup oil
V, cup lemon juice
¥« cup wine vinegar
2 tablespoons soy sauce
Yt teaspoon liquid smoke
Clove garlic, crushed
i
Fresh Whole
FRYERS
37
Full Cut Round Good Thick Boston Butt Fresh P° rl<
STEAK FAT BACK PORK ROAST STEAKS
s l l9 AQ* 00* OQ
Lb. | Lb. J Q Lb. Q Lb. Q
Giant Size
TIDE
Limit (hie
With SIO.OO
QQt
BOX ■!
Quaker Instant Barna White Cloud
GRlTS HamorßaconFiavor pkg JELLIES 4varieties BATHROOM TISSUE 3 k R g o s
Bounty Coffee Mate Del Monte Heinz Sanitary Napkins
TOWELS CREAMER SLICED PINEAPPLE BARBECUE SAUCE MODESS
■39* 79* L3s* 39* 44*
Blue Plate
MAYONNAISE
Limit One
Jgc
THESE PRICES EFFECTIVE ONLY AT GRIFFIN THRIFTOWN
SPRINKLE MEAT WITH unseasoned meat ten
derizer, following label instructions. Run the
rotisserie spit through center of meat, making sure
roast is evenly balanced. Fasten holders tightly.
Combine oil, lemon juice, vinegar, soy sauce,
liquid smoke, and garlic. Brush meat with sauce
from time to time as it revolves. Allow 2 hours for
rare (14(F), 2V4 hours for medium (16(F), and 2H
hours for well done (17(F). Serves 6 to 8.
QUANTITY Wx
\XX SUPER MARKETSI
I
FRESH CUT UP JB| ■■7 A
FRYERS 4/* I
ORANGES
Red Stayman po|e
APPLES BEANS
SCO* 7Q C
J v Lb Z V
Fresh Bake
BREAD
3 SIOO
Giant
Loaves "
Campbell's
TOMATO SOUP
Limit 4 Cans With 1 I
>IO.OO Order Or
More Can g
Stuffed
Zucchini Boats
4 zucchini squash, medium size
Mt cup bread crumbs
1 teaspoon salt
Ms teaspoon pepper
M teaspoon thyme or sage
1 small onion, chopped fine
1 egg, beaten
1 cup cheddar cheese, grated
X CLIP N’ COOK
Copley News Service
WASH THE SQUASH and cut off both ends.
Cook in small amount of boiling salted water 15
to 20 minutes or until tender. Drain. When cool,
cut in halves lengthwise and with a teaspoon scoop
out the center. Combine chopped centers of squash,
bread crumbs, salt, pepper, thyme, onion and egg.
Mix thoroughly. Fill squash shells with mixture.
Place stuffed squash on a shallow pan. Sprinkle
tops with grated cheese. Broil 8 to 10 minutes, un
til cheese is melted and filling is heated thorough
ly. Serves 4 persons, allowing 2 halves per serving.
Almont any kind of meat or meat mixture may re
place the bread stuffing in this versatile recipe.
Fresh Ground
BEEF
88‘
Martha White
FLOUR
l imit One
With _
5 Rl
COKES
$f 00
6 I
Quart aHE
Returnable
Bottles
Fresh cranberries
flavor holiday fare
CRANBERRY CHESTNUT
STUFFING
(Enough stuffing for 12 to 14
pound turkey)
8 cups stale bread crumbs
2 cups chicken broth
1 cup (2 sticks) butter or
margarine
1 cup chopped celery
1 large onion, chopped
>4 cup chopped parsley
1 cup coarsely broken
cooked or canned
chestnuts
I*4 cups Ocean Spray
fresh cranberries, rinsed
and drained
2 teaspoons poultry
seasoning
< Si y i >
3 >
Succulent flavor enhances
the traditional turkey
when it’s stuffed with
a cranberry-chestnut
dressing.
2 teaspoons salt
4 eggs, well beaten
In a large bowl, combine
bread and chicken broth.
Heat butter and saut6 celery,
onion, parsley for 10 minutes.
Add mixture to bread. Add
chestnuts, cranberries, poul
try seasoning, salt and eggs.
Stuff turkey. Sew or skewer
opening and roast as usual.
APPLE CUPS WITH
SPICED CRANBERRIES
(Serves 6)
3 cups Ocean Spray fresh or
frozen-fresh cranberries
1 cup sugar
1 cup water
3 cinnamon sticks
12 whole cloves
6 medium size red apples
Combine cranberries, sugar,
water and spices. Simmer 10
minutes or until cranberries
are tender. Cool cranberries
In syrup. Remove cranberries
with a slotted spoon. Using a
sharp knife, cut apples Into
halves lengthwise using a zig
zag cut. Remove core and
place apples cut-side down
Into cranberry syrup In a rec
tangular dish. Leave apples
In syrup and chill until ready
to serve. Remove apples and
drain. Fill apples with cooked
cranberries. Place filled ap
ples around roast turkey.
CRANBERRY FESTIVAL
CAKE
(Makes 1 ring cake about
214 inches high)
94 cup butter or margarine
1 cup sugar
2 eggs
2*4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
14 teaspoon salt
1 cup buttermilk
Grated rind of 2 medium or
anges
1 cup Ocean Spray fresh or
frozen-fresh cranberries,
chopped
1 cup chopped pitted dates
1 cup chopped walnuts
Glaze:
1 cup orange juice
1 cup sugar
Cream butter and sugar un
til fluffy. Beat In eggs. Sift
dry Ingredients. Add dry In
gredients alternately with
buttermilk, beginning and
ending with the dry Ingredi
ents. Fold In orange rind,
cranberries, dates and wal
nuts. Pour Into a greased
10x4-inch angel cake pan.
Bake In a preheated slow
oven <325° F.) for 114 hours.
Unmold cake onto a shallow
pan or pie pan. Mix orange
juice and sugar until sugar is
dissolved. Pour this mixture
slowly over hot cake so that
It is absorbed. Cover and let
stand for 8 hours. Sprinkle
with confectioners’ sugar.
Garnish with cranberries. Cut
Into thin slices and serve. If
desired, with sweetened whip
ped cream.
Truly Super
The average grocery store
of 1940 carried about a thou
sand food items. Today’s
supermarket offers more
than 8,000 items, and more
than half weren’t available
even a decade ago.
As you live and breathe!
Give
to Christmas Seals
Fight
Lung Disease