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About Griffin daily news. (Griffin, Ga.) 1924-current | View Entire Issue (Jan. 5, 1977)
iSSS’ > jF _•■ -t "miBK- jhk.l 1 FRESH PEARS and leftover ham team for a special casserole treat. Boneless - jMEfch‘M* c i Boston Roll I r®<«* <qHKO|M t* JBL®I mw i troE jus^THß^^Bßl 6 Ac u-s. con. oumo choke cmn* cur whouo*mshme @&6CC£ > t€A&f S<f Chuck OOd Park t<o9 r. E »<«.,oss.u>... G t «,q \' Z ’/ Steaks “ W Uta . . ib. ■ Whole Lamb u 1^ "S* 1 / U.S. GOVT. GUMD CHOICE (9-12-U. AVG.) WISM FMSHLAMB $4 09 Boneless s>BB Pork Shoulder Roast Lb I S-l SOB 9 TopSirlein lk I Steaks 90* WhdS ar Half Le<rs ii> S I SS RlbChopS tk * ££•...B£-11“ K“ -. 89‘ kgsu. _„-...> i"J ”«•< R<B<<e Wieners or . QQa 'w > | 4 W-jK Sausage >.ii Bologna*» or more) with ribs KWICK KRlsp b Fresh Fryer lb Sliced n-oi. CBCBc OR MORE-FRESH FRYER RATH OR SELECTO T • I ■ • [ Kiar. Lr ;6B« sliced kroo« Oscar HJjl/1. Meat MV A J e MumS fe Kmal Boio,™ o ’“'V’ J ftT» S—J—l32_ r T^ * smooth k " ogh M; 4 PACK KNEE HI’S Mayonnaise . . Jor Bread 2 ivT 1 \ | ■iirll Ss£l A Peas and Carrots 3 Cons sl French Fries.. ...5£99 0 OToothpwte ■illlwl ShadeS Pair I BETTYCROCKER B . ox PAa FROZEN-ASSY VARIETIES p B . OZ $4 dRW owmT Hamburger Helper box gy Kroger Pot Piesu ■—* I wfct a “s'Xh"" ">Ta leprCßktlßx 2 •»•••] Pre-Whip Topping BO /fig *; 4 « M ®?3"“.“~“/“ Sataae 3:--‘l mm »a»lf< J^’’KSSl-■ 37« * »•<•*« 3~*l WBanfeUOn fr\ CHIELUrEO PKG. OFF gebhardt-s 15-oz. !(>(* umyssiiced i 6 -or. AAg Li) WINDSHIELD OO chili With Beans c °" W Yellow Cling Peaches ... c °" Go fiS|y WfMQ||E|l antifreeze andJCJC 6 POSS UQUID |BBBB2-5-ai. ■■™ nc ” solvent GAL ““y Brunswick 24-01 >Oa Purex m«i. HJolia Pk 9 . ■ I r *< ? final o pp Q£ TuN|TY ' jjAdffiEHjffllW; x V mmu Jf JOHANN HAVILAND p Mp ii '' l 4^MSM9AJU^^Mpp ,> W.gi4JMp fine china ' service pieces and accessories I • T • rx y< Ik. Va Ik fM K special coupon savings order form your nearest Kroqer | WIV our or ° ur courtesy You |F\ * er * ,ee *■“•• our ’p** lol eou p® B J ’ r r y r r J y PLACE ORDERS BY JANUARY 15TH Tasty pear-ham duo By Aileen Claire NEA Food Editor Fruits add their own special flavoring to casserole dishes. Make use of leftover ham by combining it with diced pears, bread crumbs and topped with a tart sweet sauce. When serving, use pear slices for garnish for an extra contrast in taste and texture. TTiis pear-ham dish is a good choice to serve for a small brunch group or the bridge club when baked in individual ' casseroles. PEAR AND HAM CASSEROLES 2 Anjou, Bose or Comice peart, diced 1/3 cup diced onion 1/2 cup diced celery 1/4 cup diced green pepper 2 tablespoons butter 1 pound cooked ham, cut in 1/2-lnch cubes 6 pear slices, for garnish 1/2 cup ketchup 1/2 cup water 2 tablespoons brown sugar 1 tablespoon vinegar 1/2 teaspoon Worcestsrshlre sauce 1/2 teaspoon dry mustsrd 1/2 cup buttered coarse bread crumbs Dice pears. Saute onion, celery and green pepper in butter. Combine with ham and pears and place in 6 individual buttered casseroles. Garnish with pear slices. Combine ketchup, water, brown sugar, vinegar, Worcestershire sauce and mustard. Divide evenly among casseroles. Sprinkle with buttered crumbs. Bake at 350 degrees 20 to 30 minutes. Makes 6 ser vings. Page 13-B — Griffin Daily News Wednesday, January 5,1 The bygone days of great railway dining By Gaynor Maddox Eating en route includes dining or snacking on railroads, airplanes and ships. But let’s discuss here the problems and awards of eating along the tracks, so to speak. In this category things have not been very rosy in the past 10 years. But with a hopefully progressive new Secretary of Transportation, Brooks Adams of Washington, and a stated new determination to brighten Amtrak food service, things begin to look more appetizing for travelers. Today Amtrak serves in fl| dining cars such stapH American dishes as stesß short ribs, filet of sole aj chicken, also hot and coj sandwiches. On shorter run there is snack bar servicW Very decent food but less thfl elegant. Even so that’s a far efl from 1859 when railroM eating was far from good. Am cording to the new boA “Eating in America’’ tßi Waverley Root and de Rochemont, whiaM provides 488 pages of eatirlH history (Morrow, $16.95), eaH ly traveling was rough on ttH stomach as well as other parM of the anatomy. A quote from a report H 1839 reveals, “The cars stoj all the doors are thrown opM and out rush all, thß passengers like boys out S school, and crowd around tlfl tables to solace themselvn with pies, patties, hard-boiled eggs, custards and a variety railroad luxuries toH numerous to mention. The beH rings for departure, in they aH hurry with their hands anH mouths full, and off they gfl again until the next stoppinß place induces them to relievM the monotony of the by masticating without beinS hungry.’’ Even some years later® things had not improve® much. Both Root, a disl tinguished food writer, and dfl Rochemont, a food expert® and also a well-known movi® producer, express wonde® that things had not improve® much during those 40 years. I Along came George Ml Pullman with his Pullman dinH ing car. What he had achieve® with his comfortable sleepin® car, he now undertook to d< with eating. “Dining car menus in 187( offered seventy-five cent meals of oysters on the half shell, porterhouse steak, quail, antelope, plover, fresh trout and terrapin, with se cond helpings on the house. There was champagne at every meal, including breakfast, and passengers ate in the splendor of Turkish carpets, French mirrors, fringed portieres and rare in laid woods. The Denver and Rio Grande made a specialty of mountain trout, the Union Pacific was famous for its antelope steaks, the Northern Pacific for its grouse and salmon.” The Northern Pacific adver tised as the line of the Great Baked Potato, as it crossed the state of Idaho, home of the russet Burbank potato. The Chicago and Northwestern railroad offered 35 main courses and 25 desserts. But that was high living. The dinner cost sl. But those days are gone. They disappeared by the end of World War 11, along with the development of meals in the air when people exchang ed sumptuous dining for fast flight. (NEWSPAPER ENTERPRISE ASSN.) Plan Ahead When Packing Lunchboxes STILLWATER, Okla. (AP) - A lunch packed to eat away from home can be attractive as well as tasty and nutritious, says an Extension staff assist ant in nutrition at Oklahoma State University. “When packing a lunch be a creative artist so your meal will appeal to your taste and to your eyes,” advises Jeannie Sneed. “To do this, cut sand wiches into designs or use gar nishes.” Planning ahead and using the freezer can help in the prepara tion of lunchbox meals, she adds. If you’re having roast beef on Tuesday dinner, plan to have roast beef sandwiches Thursday noon from the left overs. Put the sandwiches into the lunchbox from the freezer and they will be thawed out by lunchtime. To avoid food poisoning when taking a lunch, keep cold foods cold and hot foods hot, she, warns. Freezing food and put ting it into the lunchbox just before leaving home is one way to keep food safe. Vacuum con tainers also keep foods hot or cold. And for a special surprise, why not add a note, a poem, puzzle or cartoon to make take along lunches exciting, she sug gests. BEAN SPROUTS GOOD PROTEIN SOURCE EAST LANSING, Mich. (AP) — Research in Michigan State University’s Department of Food Science and Human Nu trition indicates that bean sprouts are a source of high quality protein, equivalent to that in regular beans. Lab studies showed that the vitamin content — particularly vitamin C, niacin and riboflavin — is higher in bean sprouts than in regular beans.
