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Cut calories in macaroni and cheese this wav
Macaroni and cheese, a favorite American dish, isn’t
one you normally expect to see on a diet. But with a few
adaptations such as using a low-fat cheese and skim
milk it turns out to be less calorie-laden than usual.
It can be prepared baked or on top of the stove. No
matter which way, the end result will have less than 400
calories per serving.
Spinach Caesar Salad
1 package (10 ounces) fresh spinach, tom
% cup minced onion
1 clove garlic, minced
y* cup low-calorie mayonnaise
% cup low-calorie Italian salad dressing
1 tablespoons lemon juice
Salt and pepper to taste (optional)
3 slices high-fiber bread, toasted, cubed
1 ry these
for that
different dish
Tarragon lamb
14-pound sirloin half of a
1 leg of lamb
IV4 cup fresh tarragon leaves,
1 finely chopped
14 cloves garlic, finely
I chopped
II teaspoon olive oil
1 Salt and pepper to taste
Make 6 deep slits in meaty side of
lamb. Mix together tarragon, garlic
and oil; stuff half of mixture into
slits; rub remaining mixture along
With salt and pepper over bony side of
lamb. Roast on a rack in a small
shallow pan, meaty side up, in a 350-
degree oven to desired doneness —l4O
degrees (rare), 160 degrees (me
dium), 170 degrees (well-done) on a
rpeat thermometer; allow 25 to 30
minutes per pound. Remove lamb to
a hot serving platter; keep warm.
Pour off fat from pan and add a cup of
chicken broth; over low heat with a
wooden spoon stir to get up drippings.
Add finely minced fresh tarragon (to
suit your own taste) and boil until
reduced as much as you like. Serve a
little of the sauce over each slice of
lamb. Makes 4 to 6 servings.
Oat cookies
14 tablespoons butter
1% cup firmly packed dark
I brown sugar
II teaspoon vanilla
11 large egg
1% cup whole wheat
1 pastry flour
1% teaspoon baking powder
1 Salt to taste
11% cups oats
IV4 cup wheat germ
1% cup sunflower seeds
Cream butter, sugar and vanilla;
beat in egg until blended. Sprinkle
with flour, baking powder and salt
and beat until smooth. Stir in oats,
wheat germ and sunflower seeds.
Drop by rounded teaspoonfuls, 2
inches apart, onto ungreased cookie
sheets. Bake in a preheated 375-de
gree oven until browned Bto 12
minutes. Remove at once to wire
racks to cool. Makes about 2% dozen.
Kosoff-Kennedy cheesecake
1 Praline Crust, recipe
I follows
13 cups sour cream
II pound cream cheese
11% cups sugar
13 large eggs
12 teaspoons vanilla
Make Praline Crust and chill 15
minutes before using.
In large bowl of electric mixer at
high speed beat together sour cream,
cream cheese, sugar, eggs and va
nilla until blended. Pour into chilled
Praline Crust. Bake in a preheated
325-degree oven, on center rack until
a cake tester inserted in center comes
out clean about 1 hour. Cool, then
chill.
Praline Crust: Mix together well 2
cups graham cracker crumbs, % cup
butter (melted), 3 tablespoons firmly
packed dark brown sugar, % cup
ground walnuts and % teaspoon
ground cinnamon. Press over bottom
of 9-inch springform pan.
Adapted from “Cooking with 5 In
gredients or Less” by Susan Kosoff
and Teresa Kennedy (McGraw Hill).
Caviar eggs
16 large eggs
1% cup parsley leaves minced
1 (V 4 cup)
12 tablespoons mayonnaise
12 teaspoons prepared
lmustard
12-ounce jar golden
lwhitefish caviar
1 Parsley sprigs
Hard-cook eggs; shell; cut in half
lengthwise. Remove yolks and mash
with mayonnaise and mustard until
smooth; spoon back into egg cavities
and smooth surface; spread fillings
with caviar. Cover and chill. Before
serving, garnish with parsley sprigs.
Makes 6 servings 2 halves per
portion.
Pineapple Ice
% cup sugar
1 cup water
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1 cup orange juice
2 6-ounce cans unsweetened pineap
pie juice (1% cups)
V 4 cup lemon juice
In a 1% to 2-quart saucepan bring to
a boil the sugar, water, lemon rind
and orange rind, stirring until sugar
dissolves. Off heat, stir in orange
juice, pineapple juice and lemon
juice. Freeze in a shallow 9-inch
square pan until hard. Dip bottom of
pan in hot water; unmold; with a
heavy sharp knife cut into about 2-
inch cubes. In a food processor with
the metal blade, process about V 4 of
the cubes at a time until lighter in
color and texture is snowlike.
2 tablespoons plus 2 teaspoons, grated Parmesan cheese
Discard any tough ribs from spinach. Combine spinach
with onion and garlic in salad bowl. Combine
mayonnaise, dressing, lemon juice, salt and pepper and
pour over spinach. Toss warm bread cubes with
Parmesan cheese. Sprinkle over salad. (52 calories per
serving). Serves eight.
Macaroni and Cheese
California Style
2 cups elbow macaroni (8 ounces)
1 tablespoons salt
3 quarts boiling water
2 tablespoon butter or margarine
3 tablespoons finely chopped onion
3 tablespoons all-purpose flour
2 cups skim milk
I GIANT I
U.S.D.A. CHOICE
BONELESS BOTTOM ROUND OR
Boneless
Rump Roast
I S F B ,
GRADE "A" - FAMILY PACK
Fryer Leg
Quarters
1.38*1
TENNESSE PRIDE - MILD OR HOT
Pork
Sausage
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1-LB. Hi
QUALITY MEATS
ARMOUR STAR
Sliced Bacon
$l3B
i2-oz mt
PKG
HORMEL SUPER SELECT
Pork Steak
I. I
I Q F -LOW CALORIE
Fillet Of Trout
1 98* 1
BREAD & BUTTER-24 OZ.. KOSHER OR ICICLE
Claussen Pickles
sllß
32-OZ
JAR
OSCAR MAYER
Meat Wieners
$l6B
1-LB B
PKG
ARMOUR SLICED MEAT OR 1 9ft
Beef Bologna. . . .VSSrl 40
Sliced Ham Eg
EOOO GIANT SUPER DOGS OR QQC
Super Cheese Dogs PKG DO
•TORE ADDRESS: _____
• HIGHWAY IS, LAMER VILLAGE - COfUURG
OPEN •-• HON. SAT., 10-7 SON.
BUY THIS WEEK'S
FEATURE ITEM AND RECEIVE
1 FREE 99$
BONUS CHINA STAMP
|(hkxl TmvAfds Pun h«M> nl Starter Set Only!
C^LjCfuruu
SPECIAL DISCOUNT PRICE >7 99
RECEIVE 1 FREE
BONUS CHINA STAMP
AVAII AMI y WITH THIS ITFM THIS WFFK ONI Y
* ALL FLAVORS
Mayfield
Ice Cream
$199
HALF f§§§
GALLON
WHITE OR ASSORTED
Junior
Scott Towels
2 $ 1
. FROZEN
Blue Bird
Orange Juice
99*
CAN
FROZEN FOODS
AUNT JEMIMA ALL VARIETIES a
Wattles 'pkg? 89
BEEF'BEAN OR CHILI/BEEF BEAN Cf\C
Patio Burrito .... 99
ALL VARIETIES
Morton Dinners
89*
PKG
ARMOUR-LASAGNA, CHICKEN FRICASSEE
SALISBURY STEAK OR VEAL PARMIGIANA 6 CA
Dinner Classic.. .'.W^Z 0 *
COLE S e 1 OQ
Garlic Bread '3B 3 I 3 *
KRAFT-WHIPPED TOPPING
La Creme El 99
GREEN GIANT MINI A m -JQ
Broccoli Spears... V 6 k° z 3 1 3
FRESH DAIRY
30C SAVINGS BA
Shedds Spread . . b 3 owl I
FOOD GIANT
Sour Cream ’S* 89
MINUTE MAID
Orange Juice
$169
64-OZ
CARTON
LAND O LAKES COLBY OR A a f*Q
Cheddar Cheese Vi i
UTE FLUFF-TEXAS STYLE m AB AA
Biscuits fes 5 1 W0
food giant am
Cheese Slices .. .Vi *1
BREAKSTONE REG OR LOWFAT 1 A
Cottage Cheese c™ 1
% cup chopped parsley
V 4 cup ripe olives
8 slices reduced-calorie American flavor cheese product
Gradually add macaroni and salt to rapidly boiling
water so that water continues to boil. Cook uncovered,
stirring occasionally, until tender. Drain in colander.
While macaroni is cooking, in medium saucepan, melt
butter over low heat. Add onion and cook, stirring
frequently, until tender, about 3 minutes. Stir in flour.
Gradually add milk and cook, stirring constantly, until
mixture boils and thickens. Add remaining ingredients
and cook, stirring, until cheese is melted. In 2-quart
casserole, combine macaroni and cheese sauce; stir
until blended. Bake at 375 degrees for 25 minutes.
Top-of-the-Range
Macaroni and Cheese
We Pass It
Food Giant is now able
■ ■ to pass on Hundreds of
JH • • • Lower Prices to you!
PRICES GOOD MON., FEB. 4, THRU SUN., FEB. 10, 1985
WE RESERVE THE RIGHT TO LIMIT QUANTITIES NO SALES TO DEALERS OR RESTAURANTS WE GLADLY ACCEPT U S D A FOOD STAMPS
FORSYTH COUNTY NEWS—WEDNESDAY, FEBRUARY 6, 1985-
REGULAR OR UNSCENTED
Tide
Detergent
SIBB
49-OZ 11®
BOX LIMIT 1 PLEASE
REG., MEAT, MUSHROOM - PREGO
Spaghetti
Sauce
$159
32-OZ n
JAR
DELICIOUS
Hunt's
Tomato Sauce
199*
NATIONAL BRAND
EUCKYLEAF
Cherry Pie Filling 2 ? a °n z 99
TAB, SPRITE, DIET COKE OR
Coca-Cola
$129
2 LITER
BOTTLE
LUCKY LEAF NATURAL aa *
Apple Juice V 1 69
THICK & RICH
Heinz Ketchup
sll9
32-OZ B
BTL
RODDENBERRY WHOLE KOSHER 6 « 4Q
Dill Pickles
ENRICHED QOC
Success Rice .. . . 'Sff 69
CHICKEN. BEEF OR FRIED A
RiceAßoni 6 r 69
MRS BUTTERWORTH
Syrup V 1 89
DEUdOUS AAa
Stokely Peas . . Z CANS 99*
FRESH BAKERY
FOOD GIANT
Old Fashion Bread
4LQ*
20-oz -rm
LOAF
ALL VARIETIES f* A
Roman Meal Bread 2 SB /&
HARVEST VALLEY fy a
8.8. Q. Bread 89
2 cups elbow macaroni (8 ounces)
1 tablespoons salt, optional
3 quarts boiling water
2 slices bacon, diced
% cup sliced scallions
3 cups skim milk
8 slices reduced-calorie American-flavor processed
cheese product
Gradually add macaroni and salt to rapidly boiling
water so that water continues to boil. Cook uncovered,
stirring occasionally, until tender. Drain in colander.'
While macaroni is cooking, fry bacon in dutch oven
until almost crisp and scallions are tender, stirring often.
Add milk and heat until bubbles appear around edge of
pan. Add cheese slices and continue cooking and stirring
until cheese is melted. Add macaroni and heat through,
stirring occasionally. Serve immediately. About 370
calories per serving. Serves four
PEELED
Pine Cone
Tomatoes
3 s l
16-OZ ift
CANS
CAMPBELL'S
Large Bulk
Mushrooms
?F
8-OZ. PKG. 990 1 LB. PKG. $1.89
FRESH CRISP-CALIFORNIA
Iceberg
Lettuce
FRESH PRODUCE
EXTRA FANCV a
Nectarines = 99
GREAT BAKED, FRIED OR CANDIED
Tender Yams
I ,49* 1
U S NO 1 MEDIUM
Yellow Onions
... 69 e
BAG
FRESH TENDER CALIFORNIA Aa
Spinach bSS“ 09
FRESH CRISP A AC
Celery SSK 69
RIPE JUICY WASHINGTON STATE CAC
P'Anjou Pears .... lb 09
LARGE US NO 1 GENUINE OAC
Russet Potatoes . . lb Z 9
ICY FRESH A A C
Green Broccoli ..^99
HEALTH & BEAUTY
MISS BRECK, SUPER HOLD. REG. UNSCT
Hair Spray
„sll9
CAN
MAX STRENGTH CAPSULES A A ■ aa
Encaprin. . . . Z I B n? 3 l wu
CHILDREN S MENTHOL SORE THROAT A ■ aa
Sure?-! ?nges. £c 1 w
8 HOUR COAL LOG NITE 4% C AAA
Fire Log. . . . 2 S& 5 3°°
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