Newspaper Page Text
Page 22
-Griffin Daily News Wednesday, September 28, 1977
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CONFETTI salad molds grapes, cabbage and carrots for a treat.
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Copyright 1077—Tha Kroger Co. Quonllty Klghtr gotorvod.
Horn* ond Meet Good Monday. Sept. October 1.
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RADISHES (6-OZ. pkg ),
CUCUMBERS, OR gg
Green
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RED FLAME
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Grapes
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northern RUSSET
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Potatoes
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FANCY GOLD OR RED F F A
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Beef Sausage "°" ■ Steak u -
3 LBS. OR MORI—WITH RIBS Qftf U.S. GOVT. GRADED CHOICE-BONELESS * mWt
Fresh Fryer Breast Boston Roll SB2B
WholeLegiorThight 14 ,0 Roast “
FRESH-FRYER LIVER OR CQO U S CHOICE—BONELESS ROILED OR g. --
Fryer Gizzards lb Flat Brisket Roast “ • |”
FROZEN—STEWING OR KQO U S GOVT GRADED CHOICE—TAIL LESS CAI A
Baking Hens ' W T-Bone Steaks lb *2”
Y 4 P . Ork i b U.S CHOICE—6-TOB-LB.AVG — BONELESS CATQ ,
lOin " ' Beef Tenderloins .“ *2”
KAHN S WIENERS OR £419
Giant Beef Franks lb ■ hefCuhd Steaks * s l 7l
' Kroger Sliced Bologna * W D.-SIGM
OLD FASHION, SHCED, SALAMI OR 8-ox *TQO Rlfa EyO StCakS Q Steak. |£ 4
Kroger Pickle Loaf M<9 lv U.S. GOVT. GRADED CHOICE—BONELESS SO7B
chunk style Lb 000 jop Sirloin Steaks u> £
Kroger BOlOgna u.s govt graded choice—boneless cair
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Brussels Tender
Spreuts Brecceli swcb ■ W
„ MOIST YELLOW LARGE EXOTIC A QQ
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Petatoes ib*. ■ Plants
’ SALAD SIZE HOUUINILOOM
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FRESH CRISP 4A(* MEDIUM COOKING 3 _ (b d*A(j
California Celery Buneh dv Yellow Onions 809 W
BUTTERNUT—BUTTERCUP 4A6 GOLDEN YELLOW OAO
Acorn Squash lb lv Bartlett Pears lb vw
CANADIAN WAXED lAd MELLOW RIPE $129
* Rutabagas lb Ifc Honeydew Me10n5.... 1 1
SOLID HEADS lEC JUICY FRESH OQC
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Feature of the Week
On-The-Recks
Glass
tel ud. 49*
With Each SIOO Pvrchase
By Aileen Claire
NEA Food Editor
Fresh grapes bring a
refreshing touch to salads or
desserts and are a fruit that is
available in a number of
varieties throughout the year
An attractive confetti salad
combines fresh grapes with
cabbage, celery and carrots in
a lemon-flavored gelatin Top
this molded salad with a sour
cream mayonnaise dressing
with a gingery touch
A very special departure for
fresh grapes is to combine
them with chocolate chips and
Available Only in
f Stores with Deli/ \
Bakery Depts. A.
FUSE $128“
> Beef Bologna lb 1 ”
MAYONNAISE OR MUSTARD AAp
Malo Salad “ W
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Longhorn Cheese lb
DELICIOUS, FULLY COOKED SO 68
Boast Beef lb i
TOTAL SATISFACTION
We have what we advertise, if ’
at all possible. If, due to con
ditions beyond our control, we
run out of an advertised spe
cial, we substitute a compar
able brand at a similar saving
or give you a RAIN CHECK for
the advertised special at the
special price any time within
130 days. We guarantee what
we sell. If you are ever dis
satisfied with a Kroger pur
chase, we will replace your
item or refund your money.
Refreshingly grape
strawberry ice cream for a
grape cream cone You may
want to try different ice
cream flavors with this grape
recipe
GRAPE CONFETTI SALAD
1 package (6 ounces) lemon
flavored gelatin
2 cup* boiling water
11/3 cup* cold water
1/4 cup cider vinegar
1/2 teaspoon salt
2 cup* halved and eeeded
fresh California grape*
2/3 cup finely shredded cab
bage
2/3 cup thinly sliced celery
1/2 cup shredded carrot
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' FAMILY PAK O|
M PIECES CHICKEN
’OUND POTATO SALAD
k 1 POUND BAKED BEANS 4 ROLLS
L. Fried Chicken 3
k SOBB
Each
Salad greens
GINGER DRESSING
1/2 cup mayonnaise
1/2 cup dairy sour cream
1/2 teaspoon grated lemon
peel
1 teaspoon ground ginger
SALAD: In mixing bowl,
dissolve gelatin in boiling
water Cool Stir cold water,
vinegar and salt into gelatin
Chill mixture until gelatin is
syrupy Spoon about one-half
cup mixture into a 6-cup mold
and arrange a few grape
halves in mold. Chill until set
Mix remaining grapes, cab
bage. celery and carrot into
1 " FRESH MIXED ▼ F
” FRYER PARTS OR F r M
Whole
36 c <
LIMIT 4 PKGS PLEASE
FULL SHANK HALF * A
Smoked £
k Ham
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remaining gelatin. Pour into
mold over decorative layer.
Chill until firm. Unmold salad
on serving dish. Garnish with
salad greens and serve with
Ginger Dressing
GINGER DRESSING: In
small bowl, thoroughly com
bine mayonnaise, sour cream,
lemon peel and ginger Makes
8 servings.
FRESH GRAPE
CREAM CONES
1/2 cup chocolate chip*
1 package (5 ounce*) ice
cream cone* (12 cone*)
2 package* (3 ounce* each)
lemon flavor gelatin
KROGER MEAT OR ~
Bk BEEF WIENERS OR
Dinner
E. Franks
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jk ALL VARIETIES SERVE N SAVE
Luncheon
Meats
FLAVOR SEAL CHUB PAK
kßi G rou,, d
g E3l Beef
flk FRESH —PICNIC STYLE
Pork
Roast j
HL SELECTO OR KWICK KRISP JK
f Sliced
Bacon
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1 cup boiling water
1 quart strawberry ice cream,
softened
3 cup* California seed I***
grape*
Melt chocolate chips over
hot (not boiling) water. Stir
until smooth. Dip top edge of
cones into chocolate. (Swirl
chocolate inside if desired.)
Stand in small water glasses.
Chill. Empty gelatin into bowl.
Add boiling water and stir to
dissolve thoroughly. Spoon ice
cream into bowl, stirring until
smooth. Fold in grapes.
Refrigerate until serving
time. Scoop no-melt cream
into cones or serving dishes.
Makes about one and one-half
quarts.
■ XEWSI’IPKH lATKHI’HISE \SSX .
Beans
And Grapes
FAMILY DINNER
Steamed Chicken Rice
Beans and Grapes
Bar Cookies Beverage
Chances are this will make
as big a hit at your house as it
did at ours!
1 pound snap beans, tipped
and cut in 1-inch lengths
2 tablespoons butter
Medium onion, chopped
fine (% cup)
2 tablespoons flour
2 tablespoons sugar
1 tablespoon lemon juice
teaspoons chicken
bouillon granules
dissolved in 1 and
l-3rd cups hot water
% pound (about) seedless
green grapes, stemmed, to
make 2 cups
In a medium saucepan boil
the beans in about 1 cup boiling
water, covered, just until ten
der — 8 to 15 minutes; drain if
necessary and reserve. Melt
the butter in the clean empty
saucepan and add the onion;
cook gently until wilted; stir in
the flour, then the sugar and
lemon juice; gradually stir in
the bouillon; cook gently, stir
ring constantly, until thickened.
Stir in the beans and grapes
and reheat. Makes 6 servings.
Baked Rice Eggs
FAMILY SUPPER
Baked Rice Eggs Green Peas
Salad Bowl Bread Sticks
Fruit Beverage
Good way to use leftover
cooked rice.
2 cups hot medium white
sauce
2 cups cooked rice
Y« cup chopped ripe olives
Vo cup coarsely grated
cheddar cheese
6 hard-cooked eggs, halved
lengthwise
Into the white sauce stir the
rice, olives and % cup of the
cheese; pour half the mixture
into a buttered 1%-quart shal
low casserole; cover with the
eggs; add remaining rice mix
ture; sprinkle with the remain
ing cheese. Bake in a preheated
350-degree oven until thorough
ly hot — 20 to 30 minutes.
Makes 4 to 6 servings.
MONDAY
MENU by aileen
Picnic Waldorf salad
Tailgate steak sandwiches
German chocolate cake
TUESDAY
MENU by aileen
Mixed fruit salad
Smoked pork chops
Cheese broccoli
Whipped potatoes
WEDNESDAY
MENU by aileen
•Molded grape salad
Ham loaf
Corn souffle
Asparagus
THURSDAY
MENU by aileen
Chocolate milk shake
Bacon-lettuce-tomato
sandwiches
French fries
FRIDAY
MENU by aileen
Mixed green salad
•Peach stuffed chicken
breasts
Cheese puffed potatoes
Ice cream cake