Newspaper Page Text
PAGE 10A
-FORSYTH COUNTY NEWS—WEDNESDAY, OCTOBER 9, 1985
Toss in vinaigrette when making salad
Our garden was bursting with let
tuce. Romaine. Boston. Leaf.
Every night, we picked off a few
leaves, carefully washed and dried
them and broke them into bite-size
pieces. Summer at its freshest. Sum
mer at its best.
In France, they stop right there.
Only lettuce graces their salad bowls,
along with a dressing known as vinai
grette.
It is the simplest of dressings to
create, made with ingredients you
likely have on hand. If not, stock up
and be prepared. Once you toss a
salad with this delicate melange of
oil, vinegar and Dijon mustard, you’ll
never go back to heavy, creamy
dressings that disguise salad rather
than enhance it.
There are many vinaigrette varia
tions. These sophisticated alterna
tives, though, always begin with the
same basic recipe: 1 part acid (wine
vinegar or fresh lemon juice) to 4
parts oil to Vs part Dijon-style mus
tard plus salt and freshly ground
pepper to taste. A true vinaigrette
never contains sugar, according to
instructors at Peter Kump’s New
York Cooking School.
Add such seasonings as curry, on
ion, chervil or vermouth to change
the tang and intrigue your tastebuds.
For equipment, you’ll need a metal
bowl and a wire whisk. The order of
ingredients is crucial: First, whisk
the acid, mustard and seasonings
until dissolved. Then add the oil and
blend well. Try to use the vinaigrette
the night you make it, but it can be
Recipes
for country
cooking
Fried liver
Cut or buy liver in thick
"steaks," wash it. Sift flour into a
mixing bowl; add salt and pepper to
taste. Into a small bowl pour some
evaporated milk or whole milk. Dip
liver into flour, then into milk, then
back into flour, coating well. In a
skillet melt lard or mixture of butter
and lard to a depth of V 2 inch. Brown
liver on one side, turn. Cover top of
liver with sliced onion. Put lid on pan.
Cook till liver is brown on other side.
Add a small amount of water. Put lid
back on and steam a few minutes
over low heat.
Fried okra
Wash and cut up okra. Pour a little
buttermilk into a bowl with the okra;
mix with hand to coat okra. In a
mixing bowl mix equal parts of self
rising flour and corn meal; add salt
and pepper to taste. In a large skillet
melt l 2 cup lard and V 2 cup marga
rine. Put okra in flour mixture and
coat. Put into hot grease. Put lid on.
When brown, turn. Cook more and
turn again. When two-thirds done, put
okra in shallow pan. Cook in pre
heated 450-degree oven until brown
and crisp.
Bertis Farmer’s
Southern-fried chicken
1 cut-up fryer
1 egg
Salt and pepper
2 to 3 tablespoons flour
1 cup water
Flour
3 to 4 tablespoons shortening
In bowl mix egg, salt and pepper to
taste, 2 to 3 tablespoons flour and
water. Dip chicken pieces into egg
and water mixture. Roll in flour in
shallow bowl. Melt shortening in
large skillet. Fry chicken in hot
grease in open pan until brown on
both sides.
UNITED
STATES
SAVINGS
BONDS
4
stored covered in the refrigerator for
one week. Be sure to re whisk it before
serving.
Here’s the basic recipe, variations
and recommended foods they match:
Basic vinaigrette
Makes Vs cup
1 part acid (wine vinegar or lemon
juice): 2 tbsps.
4 parts oil: vegetable or part olive oil:
8 tbsps.
V 3 part Dijon-style mustard: 2 tea
spoons
Salt and fresh pepper to taste
Using a small bowl, whisk the acid
r
GEORGIA GROWN FAM PACK
Fryer Leg Qtrs.
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[B POLY BAGS
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USDA CHOICE
CORN FED - WHOLF
Boneless
Rib Eyes
$278
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LB- FREE
safer RNE FOR BBQ MED A A £
Pork Ribs lb 88
L A
TOOT
GIANT
PRICES EFFECTIVE THRU SUNDAY OCT 13
1985 QUANTITY RIGHTS RESERVED NONE SOLD
TO DEALERS OR RESTAURANTS. WE WELCOME
USDA FOOD STAMPS
FAMILY PACK jl^C
Fryer Thighs . . . lb 47
LENOX FARM f-
Sliced Bacon . . - 98
V J
LENOX FARM
Meat Franks ,2 pkl 98
LENOX FARM « AA
Meat Bologna .. . 98
LENOX FARM m *
Luncheon Meat . . “kg 49
LENOX FARM WHOLE (agn
Boneless Hams ... lb 1
Pimento Spread. . ! 2 $ 5 1
TENNESSEE PRIDE c e
Pork Sausage 5 1 B
TENNESSEE PRIDE SO
Sausage Links . . .’ 2 pk 0 I 5 1
FRESH FAMILY PACK "TOC
Fryer Drumsticks. . lb #o
FRESH GEORGIA GROWN GRADE A
Whole Fryers
47*
l m ■ lb J
ARMOUR STAR O C
Beef Liver lb OB
ARMOUR GOLDEN STAR SIBB
Boneless Turkey ... lb I
FRESH BAKERY!
(FOOD GIANT
Old Fashion Bread
2 s l
M LOAVES
SEVEN GRAIN O AC
Roman Meal.... 83
BRAN & HONEY AAC
Roman Meal .”u8& 89
MULTI BRAN AAC
Roman Meal 89
STORE ADDRESS!
• HIGHWAY IS, LANIER VILLAGE • COAMING
ODEN S-S MON.-SAT.. 10-7 SON.
and flavorings until dissolved. Add
the oil and blend well. Use immedi
ately, or store covered in refrigera
tor. Will keep for one week.
Use for salads.
Vinaigrette a la creme
(Add these ingredients to the basic
recipe):
1 egg yolk
4 tablespoons cream
Fresh lemon juice to taste
2 tablespoons fresh or 2 teaspoons
dried parsley or 2 tablespoons fresh
dill
Beat yolk and cream, add to I—2
r WHITE ASST OR ARTS N FLOWERS
Scottowels
fiQC
LARGE mm
ROLL
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DESIGNER OR DECORATOR
Viva
Paper Towels
c
6Q«
ROLL
WHrTE OR PRINT SOFTN PRETTY 4k A A
Bath Tissue . .13&99
k A
GOURMET
COOKWARE
THIS WEEK'S
FEATURE ITEM
PURCHASE
OFF SALE PRICE 'll 99
2 QT. COVERED
SAUCEPAN
NATIONAL BRANDS!
TOMATO THICK
Hunt s Ketchup 32 b°tl z 79
Flour 79
FOOD GIANT PLAIN OR RIPPLED *a on
Potato Chips ... : 6 b 0 a z g 5 1
WHITE OR ASSORTED Cl 70
Scott Tissue .... 4 .-?& 5 1
PURE VEGETABLE
Wesson Oil 2
SMOOTH OR CRUNCHY PETER PAN
Peanut Butter . . . 28 $ 2
Shortening *1
ASSORTED FLAVORS
Food Giant Soft Drinks
* 59*
V J
PRINCILLA
Mashed Yams
3sl
15 oz m
CANS
FLAKED BAG QQ
Folgers Coffee .. . ?*% I
SACRAMENTO AAC
Tomato Juice . . . *c°nß9
CHEER FAMILY SIZE ( JQQ
Detergent “I 4
CATES FRESH KOSHER 4% A
Baby Dills
CATES FRESH AAC
Polish Gherkins . . 22 m 99
CATES SWEET AAC
Salad Cubes ?&99
CATES FRESH SWEET PICKLES AAC
Bread & Butter ..*s99
SCOH FAMILY Cl QQ
Napkins 5 1"
scon FRESH „ Cl QQ
Baby Wipes c g I 9
ORVILLE REOENBACHER MICROWAVE QQ
Popcorn bag I
cup vinaigrette by droplets. Season
with fresh lemon juice, then add
parsley or dill.
Use for cold eggs, vegetables, cold
and hot fish.
Vinaigrette au cari
2 tablespoons vinegar
8 tablespoons oil
1 tablespoon curry powder
Lightly saute curry powder in a bit
of oil. Whisk together oil, vinegar and
curry powder. This is like the basic
recipe, but minus the mustard.
Use for strong lettuces such as
escarole and chicory.
LANO U LAKES '
American Singles
$139
12 02 ■
PKG JBh
L A
ALL VARIETIES
Fox Deluxe
Pizza
69*
pkg.
FLAVORFRESH < AQQ
Vegetables \ir3
fss ' VAUJABLE COUPON"!
| |
! STEHOUWER _ _
■ Beef AAC Hts'cOUPON|
i Sizzlers &° G Z
LIMIT 1 PER COUPON LIMIT 1 COUPON PER
CUSTOMER EXPIRES 10 13-85
!™valuable'coupon"!
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I AUTO, ELEC OR REG W|JH J
■ Master Blend THIS COUPON*
i Coffee JL w
LIMIT 1 PER COUPON. LIMIT 1 COUPON PER
CUSTOMER EXPIRES 10-13-85
I : ■
FRESH DAIRY!
FOOD GIANT MEDIUM OR
Mild Cheddar Cheese
, 30oFF!
V J
BUTTERMILK a a a
Merico Biscuits . . /can 10
ALL FLAVORS - SEALTEST <<l9o
Yogurt 3 SS”
FLAVORICH REG OR LOWFAT baa
Cottage Cheese. . .' 2 C ™ 79
FOOD GIANT am nn
Sour Cream . . 2c B tn°l S 1
TEXAS STYLE BUTTER FLAVOR 4*
Merico Biscuits 2 CTNS 69
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LAND 0 LAKES CORN OIL
Margarine . . . ”&99
LAND 0 LAKES SOFT BOWL AQ
Margarine 5& 5 1
L. J
ALL VARIETIES
Jimies Burritos
3 ..*i
PKGS
CITRUS HILL FROZEN Cl 30
Orange Juice .. . . 12 i J
INTERSTATE CRINKLE CUT OR REG (■ no
French Fries . . .2%& 1
BEEF BURGUNDY, BANQUET
LIGHT & ELEGANT ma a A A
Stroganoff 2 &l s 3
BANQUET LIGHTN ELEGANT Cl 90
Mac.'n Cheese . . . 9 pk°l 5 1 29
BANQUET UGHTN ELEGANT (MEAT SAUCE) AA
Spaghetti .... 2 °^r3 00
GREEN GIANT A CAQQ
Corn Corn .... 2 4^3
GREEN GIANT CRM STYLE OR »1 AQ
Niblet Corn 5 1 09
GREEN GIANT CAfiQ
Lasagna . 2, PK°r2 69
HORMEL CATFISH BOBBERS OR C A9Q
Catfish Fillets MT™
VITA GOLD FROZEN A *1 4Q
Orange Juice . . 2 CANS 1
Vinaigrette aux fines harbes
Fresh parsley, chervil and chives and
either dried or fresh tarragon, to
taste (a good mixture to have on hand
as a basic seasoning).
Add 1 tablespoon Fines Herbes to 1
cup vinaigrette. For mixed salads.
Vinaigrette a la moutard
Dijon mustard, to taste
Add enough Dijon mustard to bring
the taste of it out. Use for cold beef,
pork, chicken and vegetables.
Sauce ravigote
1 teaspoon chopped capers
1 teaspoon minced shallots
2 tablespoons minced fresh Fines
Herbes or parsley only.
To I—2 cup vinaigrette, add other
ingredients. Whisk together until well
blended. Use for cold or hot beef,
poached chicken or fish, vegetables.
Vinaigrette gourmand
Vs cup lemon juice
Vb cup sherry wine vinegar
V 4 cup olive oil
Vi cup safflower oil
1 tablespoon fresh chervil and tarra
gon, minced
Blend all ingredients together with
a whisk. Best as a salad dressing
' JUMBO CALIFORNIA
Cauliflower
$l5B
BUNCH
L A
CALIFORNIA WHITE, RED OR
BLACK BEAUTY
Seedless
Grapes
585
FRESH CRISP AAC
Cello Carrots . 99 A
I GIANT "vALUABLE~COUP()N~!
j
I Kraft 7Q< this'couponJ
[Mayonnaise m ZF 3 ?& z
LIMIT 1 PER COUPON LIMIT 1 COUPON PER
CUSTOMER EXPIRES 10-13-85
VALUABLE "COUPON "!
J ASSORTED W|TH
I Fox Deluxe this coupon!
i Frozen Pizza J 9 P b K g 7
LIMIT 1 PER COUPON LIMIT 1 COUPON PER
CUSTOMER EXPIRES 10-13-85
■■ wm mm wm HU ■■ wm mm ■■ h m ■■ mm mm wm wm mm mmmmmt am mm wm am m
FRESH PRODUCE!
LARGE M 00
Bell Peppers 4 for 1
LARGE SUPER SELECT jm $9 00
Cucumbers . . 4 FOR I
JUMBO FRESH 4* A A
Onions 8 39 g
SWEET OCC
Potatoes lb ZO
FRESH TRAY PACK ■■ (\QC
Yellow Corn . . . 0 FOR 9o
MARIES ALL VARIETIES <9 AQ
Salad Dressing . . 5 1 9
SALTED, ROASTED, RAW
Bulk Peanuts lb 99
4INCH $059
African Violets . . . EACH 2
4 ,NCH $049
Mini Mums . . . . . . EACH 2
ICE CREAM DELIGHTS
r ALL VARIETIES ~
Mayfield Ice Cream
$199
HALF
ALL FLAVORS BREYERS
Icecream s 2
DELICIOUS *■ e Q
Monster Pops . . . ~ 2b S< I
HOME NEEDS!
Lysol Spray
$939
12 OZ.
CLEANER fto
Lysol s l B9
CUNG AUTO BOWL «19A
Cleaner 5 1 29
LYSOL LAUNORY - a
Sanitizer 5 | 59
PLASTIC WRAP
Hand! Wrap 89