Newspaper Page Text
PAGE 8B
-THE FORSYTH COUNTY NEWS—WEDNESDAY, FEBRUARY H, IW3
Eating Chicken Is Chic
Chicken, ever popular, has
many things going for it, to
have and maintain that repu
tation.
The reasons “everybody
loves chicken” could be
these reproduced by per
mission of the National
Chicken Cooking Contest.
• Chicken adapts to picnic
to formal entertaining
to family fare.
• Chicken is economical.
• Chicken fits low sodium
diets.
• Chicken is easily varied
in preparation.
• Chicken is high in pro
tein.
• Chicken is readily digest
ible.
• Chicken is low in cal
ories.
Georgia is one of the top
states in broiler production.
Gwinnett County is very
close to the center of that
production. Availability and
reasonable price make
chicken a “best buy.”
Not only is chicken tasty, it
is very good for you. Its
nutritive value cannot be du
plicated by many foods. Its
delicate flavor makes it ap
pealing to all members of the
family.
Lower in saturated fat
than pork or beef, chicken
contains linoleic acid,
needed by the body for
growth and reproduction.
Chicken’s short fibers
make it easy to digest
important when feeding
Sausage Apples For Brunch
When winter brunchtimes
come around, good cooks
know sausage links and
apple rings make a delicious
and thrifty main course. And
for a really hearty menu,
scrambled eggs and but
tered grits are great go
alongs.
Because recipes for Sau
sage Apples are on the vague
side, we worked out a pre
cise procedure. If you are
the sort of cook who likes to
know exactly how many
apple rings may be fried
successfully in a specific
skillet, you’ll probably ap
preciate the following rec
ipe. Because the sausage
links are fried first, and all
ATLANTA,
TASTE THE DIFFERENCE
IN SAUSAGE DELIVERED
FRESH FROM THE FARM.
ZyT jgp§|gjlSSF3k
*&s23i ßP
deliver great tasting sausage. Fresh.
So while some companies ship their sausage frozen,
and deliver it frozen or thawed, Bob Evans Sausage is
always delivered fresh, for that farm fresh taste.
And to make sure that our fresh taste is a great taste, we
make our sausage with all the hams and tenderloins
included. Not just the trimmings.
Then we limit the fat. To give you sausage that cooks up
plump, tender and delicious every time. Not greasy.
So try lean, Bob Evans
Farms Sausage. ’Cause when ( jOb 2/V(UtS
it comes to giving you farm FARMS"
fresh taste, we really know WE DO IT RIGHT,
how to deliver. OR WE DON’T DO IT.
youngsters, older people and
those who might have diges
tive difficulties.
For those on low sodium
diets, the welcome news, is:
A chicken piece, in a 100-
gram edible portion without
skin, has 50 milligrams of
sodium in light meat, 67 mil
ligrams for the dark meat.
Chicken ranks lowest in
calories, compared with
other meats. In cooking, it
can still be low calorie and
tasty with the addition of
herbs, fresh vegetables and
fruit.
With proper concern to
these factors, a chicken din
ner can be a dieter’s favor
ite!
Here are some tips on se
lecting the best poultry for
your purpose along USDA
guidelines:
• Chilled or frozen ready
to-cook poultry may be pur
chased in various sizes and
forms to suit every occasion.
• Most kinds of ready-to
cook poultry are available as
parts and in whole, halved,
and quartered form. Some
kinds are also available as
boneless roasts and rolls.
• All poultry is perishable.
Care and cleanliness should
be used in the preparation,
cooking and serving of poul
try products.
• Keep frozen poultry
hard-frozen until time to
thaw, and cook promptly af
ter thawing.
or part of their fat is used to
cook the apple rings, there is
only one utsensil to wash,
dry and put away. And if you
use an electric or other at
tractive skillet, you can
bring it right to the table.
Sausage Apples
% pound (8 small) pork sau
sage links, thawed if frozen
3 medium (1 pound) red
apples
1% teaspoons sugar
Choose a large skillet —we
used a non-stick one measur
ing 12 inches across the top
and 10 inches across the bot
tom. In the skillet, over me
fa* "SAVE 25<" aw!
| OH 808 EVANS FARMS SAUSAGE j
1b Consumer: This coupon is good only on purchase ofths product indicated and is not
transferable 1# Retailer: We will rermburse you for the face value of this coupon plus 7«
par coupon for handing if used in accordance with the offer stated hereon Invoiced)
satisfactorily proving to Bob Evans Farms. Inc that you have currently purchased
sufficient stock to cow* coupons presented for redemption must be shown on request
Customer must pay sales tax coupon is void if taxed, prohibited or restricted by law
■ Coupon may not be reproduced and is not transferable Cash value 1 /20c Otter limrted to
one coupon per purchase of the product specified. Redeem property received and
handtod coupons by mailing to: Bob Evans Farms Sausage. PO Box 1021. Clinton. lowa
52734 Offer expires April 30.1 BBS.
| |
[2s* 25<j
• Use fresh-chilled poultry
within 1 to 2 days.
• Completely cook poultry
at one time. Never partially
cook, then store, and finish
cooking at a later date.
• Left-over cooked poultry,
broth, stuffing, and gravy
should be separated, cov
ered, and refrigerated. Use
within 1 to 2 days. Freeze for
longer storage.
“Serve poultry often it
is a nutritious, delicious
taste-treat the year round!”
according to the United
States Department of Agri
culture.
Chicken arrives at the
store in four principal
forms:
Ice Pack birds are chilled
and shipped fresh, packed in
containers filled with shaved
ice. They have been plucked,
eviscerated and USDA in
spected.
A similar process uses car
bon dioxide snow as a refrig
erant.
Deep Chill, Chill Pack or
Crystal Pack cools the
chicken rapidly, but not to
freezing. Skin can be de
pressed with your fingers.
Frozen Chicken is quick
frozen at the processing
plant, shipped and sold fro
zen. It may be in parts,
whole or precooked.
Fresh, Fully Cooked is
prepared by delicatessen de
partments of supermarkets
and fast food concerns offer
ing chicken fried, pan fried,
dium heat, cook the
sausages with 2 tablespoons
water, covered, for about 4
minutes. Continue cooking,
uncovered, turning the sau
sages with tongs, until
golden brown on all sides.
Drain on paper toweling and
keep warm in a slow oven. If
there is more than 2 or 3
tablespoons of fat in the skil
let, remove the excess.
Meanwhile wash and dry
the apples; do not peel; core.
Cut each apple into about %-
inch thick rings there
should be 12 rings in all. Add
half the apple rings to the hot
sausage fat in the skillet;
cook over medium heat,
will.
Hpr At Bob Evans
Farms, we believe
there’s only one way to
roasted or barbecued. This
saves time for the home
maker.
Chicken will stay fresh in
the store case for seven days
or more. However, chicken
should never be kept longer
than two days in die home
refrigerator in the raw state.
After cooking, the chicken
meat keeps under refrigera
tion about three days.
Cooked chicken may be
kept in the home freezer for
six months. Uncooked
chicken, properly wrapped,
will retain its quality for four
to six months.
To thaw, place frozen
chicken in the refrigerator
with the wrapping loosened
for about 16 hours.
Do not refreeze chicken
that has been thawed and
cooked. It loses quality with
each successive thawing and
refreezing.
When cooking chicken,
tests for doneness include
moving the leg readily, in
serting a fork, or meat ther
mometer. Chicken is done
when a leg moves readily.
If you cut up chicken for
yourself from the whole
chicken, you’ll be saving
money. If you handle
chicken in the raw state, be
sure any surfaces which
came in contact with the
chicken should be cleaned
thoroughly, including knives
and chopping block, before
going on to the next step.
turning as necessary with a
large spatula (plastic if skil
let is non-stick) until the
apples are tender when
pierced with a fork but still
hold their shape. (Time will
depend on variety of apple
used.) Sprinkle the rings
with half the sugar. With the
spatula, remove apples and
keep warm in a low oven.
Add the remaining apple
rings to the skillet (using
more sausage fat or butter if
necessary) and cook the
same way. Serve at once
with the sausage links.
Makes 2 large or 4 small
servings.
BARNETT'S
DISCOUNT FOODS
Budget |||[ise
DAILY DELIGHT
BACON 1 LB. PKG. 1
hormel tjno
LITTLE SIZZLERS IPKG.
HORMEL CURE 81 lAAA
U A MC FULLY COOKED
rlAlflj & BONELESS wk LB. f
' *
OLD TOWNE Jkdkl
SAUSAGE ,IB PKG yy^*
[SMOKED BUTT PORTION
HAM
mm
I «•
SUNBEAM NATURE'S OWN £
BREAD 20 OZ. LOAF Of
WHITE LILY SELF-RISING AAI
FLOUR SLB BAG Of
KRAFT INDIVIDUALLY WRAPPED k| * A
SLICED CHEESE 1”
ATLANTA DAIRIES £4OO
WHOLE MILK Igal.
2% MILK $1.89 gal.
ALL HALF GALLONS MILK 99<
COCA COLA, SPRITE,
TAB, or DIET COKE
BIG 1 LITER BOTTLE
hm 24) t
BROCCOLI 69L
GRAPES 49^
NEW RED
POTATOES ss 89*
JACK RABBITT
DRIED
PINTO BEANS
l LB. BAG
19*
WE RESERVE THE RIGHT TO LIMIT QUANTITIES.
FOOD
BUYS
Esh whole
YERS
W lB
HAM PORTION B^LB.
GWALTNEY'S AAi
GREAT DOGS OT
SMOKED
CENTER CUT
HAM iJOQ
ROAST 5 1? B y
CRISCO
SHORTENING
- 3 LB. CAN
SCOTT Ltkk
PAPER TOWELS T<T L E OY
SPAM £440
LUNCHEON MEAT ■£? *1 iy
PEANUT BUTTER “Z
FAB
LAUNDRY BIG 44 , Q
DETERGENT 4 B 9 o°x z *V y
[REGULAR WHITE
POTATOES
m fcb. TO LB. BAG
I 074
CABBAGE 15*.
FRESH JIJfcA
LETTUCE H9i
BAKING
POTATOES 101