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PAGE 8B
THE FORSYTH COUNTY NEWS—WEDNESDAY, FEBRUARY *, 1»«3
Hard To Beat Dry
Beans For Protein
For an excellent and eco
nomical protein source, dry
beans can’t be beat! Unfor
tunately, their long soaking
and cooking times usually
make them impractical to
serve. Now you can fit these
nutritious beans into your
busy schedule with this easy
3 Day Method.
Day One: Boil the beans 3
minutes to prevent souring,
then let stand overnight. By
cooking them in a large
quantity of water you reduce
the sugars in the beans,
which is said to make them
easier to digest.
Day Two: Simmer the
beans for 1 to 2 hours just
until tender.
Day Three: You’re ready
to quickly prepare one of the
following recipes developed
in The R.T. French Con
sumer Services Kitchens.
Preparing dried beans
couldn’t be easier!
Rodeo Bean Bake includes
Chicken Recipe Contest Set
You serve chicken to your
family often. It’s nutritious,
economical and everybody
likes it. You prepare it lots of
different ways but there’s
always one that brings forth
compliments every time you
put it on the table.
That chicken recipe could
make you the next SIO,OOO
prize winner in the national
Chicken Cooking Contest.
The 1983 Cook-Off will take
place Aug. 3 in Birmingham,
Ala., but you have to act now
if you want to get in on the
fun and the $20,000 total
cash prizes.
The National Broiler Coun
cil, sponsor of the competi
tion which dates back to
1949, notes that April 1 is the
deadline for entries. An en
try blank isn’t necessary.
Just write your name, ad
dress and phone number on
the first page of your recipe
and mail it to:
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half pound of ground beef for
a flavorful blend. The beans
and beef bake in a mildly
seasoned barbecue sauce
easily made with an enve
lope of Sloppy Joe Seasoning
Mix. Cooking time is only 45
minutes to an hour.
Our World Bean and Sau
sage Bake is a popular com
bination of kielbasa and
beans. A sweet and sour
orange sauce, highlighted
with bold ’n spicy mustard,
completes this hearty dish.
Serve either recipe with
cole slaw, com sticks, baked
apples and milk.
3-Day Method
Vt pound navy or pea beans
Water
First Day: Wash and sort
beans. Bring 8 to 10 cups
water to a boil in large pan.
Slowly add beans to boiling
water. Boil 3 minutes. Re
move from heat and let
stand overnight.
Chicken Contest
Box 28158 Central Station
Washington, D.C. 20005
One finalist from each
state and the District of Co
lumbia will each receive an
expense-paid trip to Bir
mingham for the 35th annual
Cook-Off. Recipes will be
judged on taste, appearance,
simplicity and appeal.
Chicken is the only re
quired ingredient and you
may use the whole bird or
any part or parts. Recipes
should be for 4 to 8 servings.
Last years’s big winner
was Marcia Adams of In
diana. Her creative combi
nation of chicken breasts,
sauerkraut, Swiss cheese
and Thousand Island dress
ing called “Baked Chicken
Reuben” captivated the
taste buds of the. panel of
leading national food experts
who served as judges.
Enter before the April 1
deadline •
Second Day: Drain beans,
discarding water. Rinse.
Add three cups fresh water.
Simmer 1 to 2 hours, until
tender. Drain and refriger
ate, covered, until ready to
use. Beans will keep refrig
erated about 1 week. Use for
either Rodeo Bean Bake or
Old World Bean and Sausage
Bake.
Third Day:
Rodeo Bean Bake
Vi pound ground beef
1 onion, sliced
1 green pepper, chopped
1 can (16-oz.) tomatoes
1 envelope (lVs-oz.) Sloppy
Joe Seasoning Mix
V* cup firmly packed brown
sugar
Vi pound cooked and drained
beans
Brown ground beef with
onion and green pepper in
skillet; pour off excess fat.
Add tomatoes, seasoning
mix, and brown sugar; heat
You’ll be a winner with
your family when you serve
“Mexican Chicken Soup.” A
spicy hot chicken soup sea
soned with chili and tarra
gon, the recipe was
developed by the National
Broiler Council. Serve with a
small wedge of fresh lime for
a gourmet touch.
Mexican Chicken Soup
1 broiler-fryer chicken,
cooked and cut in bite-size
pieces
2 tablespoons cooking oil
1 clove garlic, quartered
2 tablespoons vinegar
1 tablespoon chili sauce
1 teaspoon salt
1 teaspoon chili powder
Vz teaspoon tarragon leaves
V* teaspoon dry mustard
3 drops bottled hot sauce
4 cups chicken broth
1 can (16 ounces) tomatoes,
cut in small pieces
In large frypan, heat oil to
medium temperature. Stir
fry onion and celery re-
to boiling. Combine with
beans. Spoon into 2-quart
casserole or bean pot. Cover
and bake at 350 s for 45 to 60
minutes. 6 to 8 servings.
Old World Bean And Sau
sage Bake
Vi pound kielbasa or Polish
sausage, sliced
4 carrots, sliced
1 onion, sliced
1 tablespoon oil
Vi cup orange juice
Vi cup firmly packed brown
sugar
2 tablespoons spicy mustard
Vi pound cooked and drained
beans
Brown sausage with car
rots and onion in oil in large
skillet; pour off excess fat.
Stir in orange juice, sugar,
and mustard. Combine with
beans. Spoon into 2-quart
casserole or bean pot. Cover
and bake at 350° for 45 to 60
minutes, until hot and bub
bling. 6 servings.
served from chicken broth
with garlic for about 2 min
utes. Stir in vinegar, chili
sauce, salt, chili powder, tar
ragon, dry mustard and bot
tled hot sauce. Add chicken
broth and tomatoes. Bring to
a boil, stirring often. Reduce
temperature to low and sim
mer for 15 minutes. Add
cooked chicken and continue
to simmer for 10 minutes
more. Serve hot with com
chips. Makes 6 servings.
To Cook Chicken: In deep
saucepan, place 4 cups wa
ter, chicken, 1 onion, sliced,
and 2 ribs celery, sliced.
Cover and simmer about 45
minutes or until fork can be
inserted in chicken with
ease. Remove chicken from
pan and cool; reserve broth,
onion and celery. Separate
meat from bones; discard
bones and skin. Cut chicken
in bite-size pieces.
Add water to reserved
broth to make 4 cups.
BARNETT'S
DISCOUNT FOODS
Budget |||[ise
HORMEL SELECT MIXED £ A
PORK CHOPS *¥?
PORK
FAT BACK 79t
U.S. CHOICE BONELESS BEEF £A£A
SHOULDER ROAST *I V
U.S. CHOICE BONELESS BEEF
ENGLISH CUT t , to
ROAST *1“
FRESH
CHICKEN BREAST
LIBBY'S
VIENNA */aa>
SAUSAGE 2 1 99*
COCA COLA, Returnable Bottle
SPRITE, TAB, an*
or DIET COKE 87L
6 PACK CANS *1.99
WALDORF
BATHROOM TISSUE
T "'l
ROMAN MEAL Jk
BREAD 89*
00*
24 OZ. LOAF 77
ATLANTA DAIRIES
WHOLE MILK *VI
2% MILK *1.89 .o,
ALL HALF GALLONS 99*
RED DELICIOUS
ATLANTA HIGHWAY • CUMMING, GA.
J m ACCIP7 US DA |
[FOOD STAMPS]
WE RESERVE THE RIGHT TO LIMIT OiIAMTITIES
WIC FOOD VOUCHERS ACCEPTED
WE RESERVE THE RIGHT TO LIMIT QUANTITIES.
99?
4 ROLL PACK
89*
FOOD
BUYS
U.S. CHOICE BONELESS BEEF
CHUCK ROAST
%*1”
U.S. CHOICE BEEF tJfcAO
SIRLOIN STEAK ? 2v
HORMEL LIGHT & LEAN AA4A
SANDWICH HAM *11"
NU KRIS AAI
BACON pk”: 89*
OLD TOWNE AAi
SAUSAGE pkg, 99*
GWALTNEY'S AAI
GREAT DOGS PKG. # #
KRAFT
SLICED INDIVIDUALLY WRAPPED
AMERICAN CHEESE
WHITE LILY 5 AAA
CORN MEAL bag 77
DOVE
DISH Big AAA
DETERGENT BOTTLE - W W
SUNNYDAY
PAPER
TOWELS l r a ou
WESSON OIL
Big 48 oz. Bottle
Q s|99
wesson H
H LIMIT 1
V J WITH SIO.OO
ORDER OR MORE.
fresh JfeJfcJ*
lettuce <l9’
CABBAGE 151
TEMPLE JAA
ORANGES 10'
BROCCOLI BUNCH 69*
16 CT. PKG.
1j39