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• ▼ Wednesday, February 25, 1976
fy glazed ham
ked, !6 cup spicy mustard
lbs.
sugar whole cloves
inger '/< teaspoon cinnamon
Clean ham well and cut away
excess fat. Mix mustard, brown
sugar and spices and brush
over entire surface of ham.
Decorate with cloves if desired.
Place ham on a roasting pan
and bake at 325 degrees for
15 minutes for each pound,
fional 30 minutes at 400 degrees,
y 30 minutes with any glaze that
222
Grocery
List
GRIFFIN
* Staples
Solod Dr»»*ing
* Poking Chocolate
Baking Powder
Baking Soda
Cocoa
j* Cotfoo
Cooking Oil
Cornstarch
!m»
1 ’ Evoporotod Milk
Flavoring Extract*
Flour—All Purpose
Flour—Coke
* Golotin
Ketchup
Moyonnaita
Muttord
* Salt
Shortening
Spice*
Sugar-Brown
Sugor-Confectioner*
Sugor-Gronulotod
S/H®
I Too
Vinegar
Produce
Apple*
Fro*h Fruit*
Banana*
Contoloupo
Gropefruit
lemon*
Orange*
Pooche*
Poor*
Beans
r Brussels Sprout*
Carrots
Cabbage
Broccoli
P Calory
Cucumber*
Garlic
Lettuce
* Onions
Popper*
Potatoes
Spinach
L
Canned Foods
I Applesauce
Fruit*
Fruit Cocktoil
I Fruit Juke* •
I Asporogu*
I Boon*
Beet* __
Corn
| Moot*
Mixed Vegetable*
Pineapple
Pooche*
Poor*
Plum* ■
Poo*
Pumpkin
Spinach
Tomato Juice
f Vegetable Juice
Frozeip Foods
' Coke*, Sweet*
Cocktail_Souco
Fish
F Fruit*
Fruit Juice*
Piet-Moot
Pio*
s Pizzos
Potato Product*
Soup*
Vegetables
Dairy Products
Sutter, Margarine
11 Chee—
Ch— Spread ______
Cream
lea Cream
» Milk
Sour Craom
Meats
Bacon
Beef
Chicken
Fish
Frankfurter*
Ground Beef
Hom
Lamb
Liver
Lunch Moot
Pork
Sousogo
Turkey
Veal
Miscellaneous
Baby ood*
Baby Cereal
Boor
Candy
Carbonated Beverage*
Cat Food
Cereal
Chocolate Syrup
Cigarette*
Crocker*
Dog Food
Dried Fruits
Instont Horn*
Jam, Jolly
Macaroni
Mixes—Biscuit*, etc.
Noodle*
Nut*
Olivo*
Peanut Butter
Pickle*
Puddings
Rice
Foil Wrop
Sauce*
School Supplies
’Snacks
Soup*
Spaghetti
Drug Items
Dental Aid*
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Headache Remedies
Lotion*
Razor Blade*
Sanitary Napkins
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Brood*
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Roll*, Bun*
Supplies
Bleach
Candle*
Cleanser
Cleansing Ti**ue
Detergent*, soaps _____
Freezer Supplies
Furniture Polish
Light Bulbs
Mop, Broom
Napkin*
Paper Bog*
Paper Towel*
Picnic Supplio*
Shelf Paper
Shoo Polish
Soap tond
Starch
Toilet Ti*»uo
Toothpick*
Water Softener
Wax __
Wax Paper
Window Cleaner
‘Specials’
Page 1-B
Choose ham
to fit
Easter plans
Will it be a boneless, semi
boneless, canned or bone-in
half ham for the Easter
table? Or perhaps a thick
ham slice will suffice. The
variety of styles and sizes
of hams available, especially
preceding Easter, enables a
shopper to select one just
right for the family.
Boneless hams are pre
dominant on today’s market.
They may be whole (7 to 10
pounds) or sold in halves,
quarters or slices. These
hams are compact, easy to
store and carve and practi
cally waste-free.
Whole bone-in hams weigh
from 10 to 18 pounds—right
for some families; too big for
others. But they are also
available as half hams
(shank or rump) or portions.
Often the center slices are
removed and sold separately.
A two to three-inch center
slice can be baked for a
small family’s feast.
The shank portion has
more bone and costs less per
pound than the rump portion
which has a greater propor
tion of meat. All hams may be
kept one to two weeks if re
frigerated at 40°F. or lower.
Canned hams ranging from
P/z to 13 pounds further ex
pand shopping options. Most
should be stored in the re
frigerator and may be kept
unopened up to six months,
to
When choosing ham, look
to the label to determine the
kind of ham—“fully-cooked”
or “cook-before-eating,” ad
vises Reba Staggs, National
Live Stock and Meat Board
home economist. Most hams
sold in retail stores today
are “fully-cooked.” However,
you will probably want to
heat them (to 140°F.) for
dinner service. “Cook-before
eating” hams should be
cooked to an internal tem
perature of 160°F.
SAVE ,
SAVE
SAVE
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ORIFFIN
DAILY NEWS
■ KF
rWA -J I
All
Kitchen Photo
SPANISH STUFFED PEPPERS
(Good all year long)
3 green peppers
1 lb. ground beef
3 Tablespoons onion, chopped
1 can (15 oz.) Van Camp's Spanish Rice
2 Tablespoons Stokely's Finest Catsup
Parmesan Cheese, grated
Cut green peppers in half, clean and steam with 1 inch of water
in covered pan for 5 minutes. Cool quickly in cold water Mean
while. brown ground beef and onion; drain excess fat. Stir in
Spanish Rice and Catsup. Spoon ingredients into green pepper
halves. Place peppers in baking pan. Bake at 350 F. for 25 to
30 minutes. Remove from oven and sprinkle with Parmesan
cheese. Enough to fill 6 pepper halves generously.
CHICKEN BREASTS SUPREME
(Sure to become your favorite)
2 cans (1 lb. each) Stokely's Finest French Style Green
Beans, drained
4 half chicken breasts
Seasoned salt
Paprika
1 can (lO'A oz.) condensed cream of mushroom soup
/a cup sauterne wine
1 cup American cheese, grated
1 teaspoon parsley flakes
7< cup Stokely's Finest Pimiento, chopped
Place Green Beans in greased 27, qt. casserole or baking
dish. Arrange chicken atop Beans, skin side up. Sprinkle with
salt and paprika. Combine soup and sauterne; pour over
chicken and beans. Sprinkle grated cheese,, parsley flakes,
and Pimiento on top. Additional paprika may be added. Cover;
bake at 325' F. for 17, hours. Remove cover; bake an addi
tional 15 minutes. Serves 4.
PEACH PIE
(An old-fashioned treat)
1 can (1 lb. 13 oz.) Stokely's Finest Yellow Cling Sliced
Peaches
2 Tablespoons cornstarch
7, cup brown sugar
2 Tablespoons butter or margarine
2 to 3 drops almond extract
Dash salt
Pastry for 8-inch pie and lattice top
Drain Peach Slices, reserving 3 /< cup liquid. In saucepan, stir
together cornstarch and brown sugar. Add reserved Peach
liquid and mix well. Cook over medium heat until thick and
bubbly, stirring constantly. Remove from heat and add next 3
ingredients. Fold in Peach Slices and pour into prepared
pastry. Put lattice top in place. Brush with milk and sprinkle
with sugar Bake at 425 F. for 10 minutes; reduce heat to
350 F. and bake 35 additional minutes.
M:Ii;H;M-1 picnics 67*
l /°° D ,y OBE . PORK CHOPS
I Prices Effective Thru Sat, Feb. 28th Center Cut First Cut
All Flavors Duncan Hines
| CAKE MIXES cb. »1 49 U,. 4 J 19
I — LIVER u. 39' Hot Dogs ~ 69'
Nabisco Premium
. . go BWa Fresh < Never Frozen)
Saltmos - - 57' BftK | NG HENS EQC
Sorry We Ran Short Last Week
I Soi<ls «nn
M * - ' I SLICED BACON .. 89*
I Assorted Flavors Murray’s .
■Cookies 3 pk9s ‘ $ IBoilingl ßoiling Meat Fresh Mullet Fresh Beef
I. FATBACK FISH LIVER
I TISSUE $1 19 3 “99 c 3‘99 c ' 29 c
■ y BBBBBBBBBBB ° BBB POBeooaogeaBPaBonoo?oo>
PRODUCE SPECIALS
I pizzas Pore Lard ....
Cheese, Sausage, 8 Lettuce CORN radishes, x|
I A “ $129 CARROTS,
113 oc. * I Head 2s* s Ears ß9° BELL PEPPER,
|i 1 ■ ■ CUKES
No Return Bottles r vwrxsj
D<r 4 / AAa ! Ri|,e Slicin ‘ Voor Choice
I RC l/> Gal nQC ORANGES TOMATOES a aa c
I Colo /2 UU D - 49’ Lb 38 c 2 f0r 29
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Rules for Roasting
For a perfect pork loin
roast — tender, juicy and de
licious — follow these rules:
1. Place roast, fat side up, on
a rack in an open roasting
pan. 2. Insert roast meat ther
mometer so the bulb is cen
tered in the thickest part,
making certain it does not
rest on fat or bone. 3. Do not
add water. 4. Do not cover. 5.
Roast in a slow oven (325°F.)
until the meat thermometer
registers 170°F. which is well
done.
HUTSON’S GROCERY
603 E. Chappell 227-4343
OPEN SUNDAY 8:00 AM. Til 6:00 P.M.
C ure d Premium Our Favorite Cut
Knuckle Bone Saltines Green Beans
U. 39* Lb. 59* 4 Cans 00
ONIONS Pole Beans ™ks V
2ubs.29* Lb 39* ib. 39*
Turkey Wings TOMATOES F |* ur
ib. 49* 3 to’’ 89* ij lbj 79?
Z G ““ ORANGES
5 Lb.. 69* Lb. 79* ooi 49*
FAT BACK CHICKEN JM~
BACKS POTATOES
l>49 ‘ u.l9 1 5*49*
eorgia Cooking
THE MARKET BULLETIN
UNBELIEVABLE PEANUT BUTTER COOKIES
1 cup peanut butter 1 egg
(crunchy is best) 1/2 teaspoon vanilla
1 cup white sugar
Mix well and drop on cooky sheet. Bake in preheated
325 degrees F oven for approximately 13 minutes. Cool
slightly before removing. Variations: Top with mar
shmellow, cherry, etc. before baking.