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[Astrology . 9
' Today / A
I * O i
For The Week of December 1-7:
ARIES (March 21 - April 20) - Let nothing embitter you, keep a
warm and happy mood of friendliness going. Be helpful to older
people and when you dine out help with whatever needs to be
done. Do not make any judgment about a new romantic
companion.
TAURUS (April 21 - May 20) - A desire may fall through, but
you will be able to use philosophical attitude. In romantic
matters you may be intensely preoccupied. Do not let any
dubious situation grow, though, for if you do you can build up
disappointment of painful type.
GEMINI (May 21 - June 21) - Try to have all gifts chosen and
wrapped, mad what should be mailed. Have cards ready for the
mail and then relax and enjoy the season. Do not get drawn into
large and boisterous parties in pre-Christmas celebrations.
CANCER (June 22 - July 22) - It is necessary to realize that
restrictions of the present must also be maintained for the future.
Be solemn about your own health and well-being, know that you
want to avoid all troublesome conditions and stay right by the
rules of the game.
LEO (July 23 - August 23) - Buy a gift for a loved one after
thorough shopping. Be very certain you feel it is just the right
gift. You may have big plans for the holidays, entertainment
almost every evening and a big open-house for the end of the
year.
VIRGO (August 24 - September 22) - This month you appetites
will be large and this first week of it can see you beginning the
seasonal celebration in a big way. You will enjoy taking small
children around to see the sights and share in city excitement,
music and colorful warmth.
LIBRA (September 23 - October 22) - Someone you despaired of
may suddenly announce a romantic point of view. You can be
delighted and live in anticipation for much of the cycle. Buy gifts
but do not let elation bring about unreasonable expenditures.
SCORPIO (October 23 - November 22) - You can be delighted
with the companionship of your loved one who may become
more confidential every day. This is a cycle of joy and
revelations. Do shopping happily and do not hesitate to buy an
item or two for gifts impulsively.
SAGITTARIUS (November 23 - December 21) - You may realize
love after being very slow to come to this point. Even so, you
may still be dubious about the type of relationship you have and
wonder if it is for your benefit or to your detriment. Why
bother? Love is love, and you accept what it brings along.
CAPRICORN (December 22 - January 20) - Make the week
happy by discarding gloom and cares connected with work. Be
more liesurely and humorous in attitude, for this way you will
win more loyalty from associates. Your position may be unique
but do not be too proud of this.
m3OB,AQUARIUS (January 21 - February 19) - Be all set for a
surprise. You may be setting a wedding date for the near future
and the Christmas season can be made very bright with this new
plan. No opposition is seen for your wishes and you are free to be
absolutely happy.
PISCES (February 20 - March 20) - Be generous in showing
gratitude for a favor done by a busy person. Your life undergoes a
slight change but it will soon all blend in and you will have no
trouble with present changes. Take thought for a special
Christmas gift; start looking for it.
COOK W
$ by MURIEL JANSEN Wji b
fp n
MAN OF MANY TALENTS
If you saw “Live and Let
Die,” you know his thun
derous laughter. Listen to
the radio and you may hear
his melodious dark voice
persuading you to fly to
the Caribbean. On televi
sion he sits in a huge fan
back chair and dramatical
ly executes an award-win-
Walker Ford, Inc. 1225 Walton Way
THE CSRA’S GREATEST
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team
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Total Price 2841.00
Unpaid Balance 2652.00
Finance Chargeß2l.Bl
Total of Payments 3760.32
TORI NO Defferred Payment Price 3949.32
Number of Payments 48 at 78.34
$189.00 Down $79.95 APR 12 67%
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Total Down Paymentlß9,oo
Unpaid Balance 2706.00
ji' Finance Charge 839.19
ion ict a Mr- Tots' of Payment 3837.60
MUSTANG Defferred Payment Price 4026.60
Number of Payments 48 at 79 95
$lB9 Down $114.51 APR 12.67%
Total Price 4075.00
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Number of Payments 48 at 114.51
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AND LOCAL TAXES AND DEALER „
preparation FOR FREE CREDIT CHECK CALL 722-5371
ning commercial. Geoffrey
Holder is a man of many
talents. He also cares about
people, being one of many
Black artists who recently
participated in a benefit
concert to raise funds for
drought-stricken West Afri
can countries.
To know more about him
Farm Fresh
FROM YOUR GEORGIA FARMERS MARKET !
GEORGIA DEPARTMENT OF AGRICULTURE
Tommy Inin, Commissioner !
GREENS
Collards, kale, spinach, and turnip tops are all green leafy
vegetables that are collectively known as greens. These
economical nutritious vegetables are grown in Georgia, where
they can be found in abundance at the Farmer’s Market in the
fall and winter seasons.
All greens can be served raw in salads, or cooked in any
manner that is suitable for spinach. An old . farm frq
Southern favorite is greens boiled with a piece SG z c
of bacon or salt pork and served with a side 2 \ 9
dish of juice or “pot likker” and com bread. \ \
Spinach, the health food of comic strip „ \ 4
heros gained its reputation from its rich S d §
supply of vitamins and minerals. Kale, °L_Z—
collards, and turnip greens along with spinach A better
are good sources of vitamin A, iron, calcium and vitamin B, with
fair amounts of thiamine, riboflavin and niacin.
To select greens look for crisp, dark green, young, tender
leaves. Avoid wilted-looking yellow leaves. Greens that appeal to
the eye also appeal to the taste buds.
Store greens in the refrigerator in a moisture-proof container
or a bag. Before storing remove discolored leaves and wash
thoroughly to remove sand that clings to the leaves. They will
keep three to eight days in the refrigerator or can be frozen and
kept for a year.
Serve Georgia greens to your family in these appealing dishes.
FRESH SPINACH SALAD
2 tsp. butter
1 Tbsp, flour
% cup vinegar
14 cup sugar
1 tsp. salt
1 tsp. mustard
*4 cup sour cream
2 lb. fresh spinach
1 bunch radishes, sliced
5 hard-boiled eggs, sliced
Melt butter; remove from heat. Add remaining ingredients
except sour cream, spinach, radishes and eggs. Blend. Cook,
stirring constantly, until thickened. Remove from heat; add sour
cream. Stir well. Tear spinach into bite-sized pieces in salad
bowl. Add radishes and hard-boiled eggs. Season to taste; add
dressing. Toss. Makes 8 servings.
KALE LOAF
2 Tbsp, minced onion
14 cup chopped celery
3 Tbsps. butter or margarine; or bacon fat
1 Tbsp, flour
14 cup of the liquid kale was cooked in
114 cups cooked kale (turnip greens or other greens)
1 egg, beaten
2 small carrots, cooked, diced 114 cups cooked rice 1 tsp. salt ‘4
tsp. black pepper 1 /8 tsp. curry powder 3 strips bacon
Saute the onions and celery in the butter. Stir in the flour.
Add kale liquor; stir well. Add remaining ingredients except the
bacon. Chill mixture. In a greased baking dish, form the mixture
into a loaf shape. Lay the bacon strips across loaf. Bake at 400
degrees for 30 minutes. Makes 4 to 6 servings.
is to read Geoffrey Holder’s
Caribbean Cookbook” (Vik
ing $6.95). The recipes are
both simple and exotic and
written with touches of
humor and love. The au
thor’s fantastic sketches and
paintings (and photographs
of his parents) offer an in
sight into the Caribbean way
of life. Beautiful!
This recipe for Broiled
Kabobs was adapted from
the book. It consists of meat
balls seasoned with spices
and herbs and served with
tomato, onion and lime.
As an inventive Caribbean
cook myself, I couldn’t re
sist broiling the tomato and
onion slices along with the
meatballs. To add moistness
I brushed the foods with
Mazola corn oil and as
Geoffrey Holder did, served
lime slices with the Kabobs.
If you don’t have rose
mary or cumin in the house,
eliminate the rosemary and
substitute chili seasoning
for the chili powder.
My Version Os
Geoffrey Holder's
Broiled Kabobs
1 pound ground beef
1 egg
1 teaspoon salt
1 teaspoon rosemary,
crushed
1 teaspoon ground cumin
1/2 teaspoon ground
cinnamon
1/4 teaspoon chili powder
1/8 teaspoon ground cloves
1/4 cup corn oil
2 onions, sliced
2 tomatoes, sliced
1 lime, sliced (optional)
Mix together beef, egg, salt,
rosemary, cumin, cinnamon,
chili powder and cloves.
Shape into 10 (2-inch) balls.
Brush broiler rack with corn
oil. Place meatballs on
rack. Broil about 6 inches
from source of heat 10
minutes, basting with corn
oil occasionally and turn
ing meatballs to brown on
all sides. Add tomato and
onion slices brushing with
the remaining corn oil. Broil
5 to 8 minutes longer or
until meatballs are browned
and cooked to desired done
ness. Garnish with lime.
Makes 4 servings.
Muriel Jansen is a home
economist with Best Foods,
a Division of CPC Interna
tional Inc.
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Beef
Prices To
Rise?
Washington, D.C. -- Beef
prices are no longer frozen, but
the administration has yet to
express concern that the price
of beef may rise dramatically
because of it.
The administration’s top
economist, Herbert Stein, said
he thinks the period will be
one of “not so much change”
in prices, but already slight
increases are appearing
nationwide.
Stein, chairman of President
Nixon’s Council of Economic
Advisors, has maintained along
with other administration
officials that the present
supply of beef is adequate to
take care of consumer demand.
But Stein admits things may
change by winter. Then, he
feels, there may be a further
rise in the cost of beef. He said
incomes and the demand for
beef are continuing to go up
and will cause prices to rise.
The entire food industry has
since been put under
complicated price regulations
The rules allow processors and
stores to raise prices to recover
the costs that they had been
unable to recover since the
initial freeze in June.
On July 18, the President
removed the price freeze from
all food items except beef to
allow food processors and
retailers to mark up prices to
reflect the rising cost of farm
products.
Costs that have since been
absorbed by he food industry
will now be passed to the
consumer.
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Holiday Season Recipes ’’Save
You don’t have to drop out
this holiday season when your
friends drop in for a surprise
visit. Many types of holiday
parties are given each year.
But, the one that throws the
most fear into conscientious
hostesses is the spur-of-the
moment party when friends
or relatives drop in on short
notice—or unexpectedly.
These impromptu holiday
visits, though appreciated, al
ways cause a panicky dash to
the kitchen. And. then comes
th? inevitable question:
‘‘What are we going to serve?"
Home economists at Mogen
David Wine Corporation have
found the answer with unique
“save the day" party recipes.
These innovative food ideas
using wine can be prepared
ahead and frozen or stored
until those surprise visits.
Remember, in your party
planning, wine can add an
extra touch that puts a fes
tive flavor in everything you
prepare.
For example, Coq Au Con
cord Pastries. These are light
little pockets of pastry filled
with a concord-spiced chicken
liver mixture. They are easily
prepared ahead of time and
stored in the freezer. When
friends drop by, merely pop
these pastries onto a baking
sheet and into the oven until
they’re golden brown and
piping hot.
A hot, hearty drink, like
Grape Toddies, will add a
festive note to your holiday
party season. The spicy hot
drink is made with concord
wine, lemon juice and cloves
and served in mugs.
The holiday season is a
long one—from November to
January. These “save-the
day” recipes can help you
through the party season un
scathed and make you a
heroine along the way.
This year, when friends
drop in, don’t drop every
thing. Plan ahead, prepare
The Augusta News-Review - November 29, 1973 -
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ahead, freeze and store—and
enjoy a festive, but relaxed,
holiday season.
Holiday Spur-Of-The-Moment
Cocktail Part)
Coq Au Concord Pastries
>4 pound (’4 stick) butter
2 small onions, chopped
1 clove garlic, crushed
1 pound chicken livers
2 hard cooked eggs.
chopped (omit eggs if
recipe is to be frozen)
3 tablespoons Mogen
David Concord Wine
1 4 cup chopped parsley
Salt and pepper
Pastry for a 2-crust pie
Melt butter and add onions
and garlic. Saute until onions
are golden. Adri chicken livers
and saute until cooked
through. Remove livers and
chop fine. Return to pan. Add
hard cooked eggs, wine, pars
ley. salt and pepper. Cool.
Roll pastry and cut into
2-inch circles. Place 1 heap-
The Day”
ing teaspoon of chicken liver
mitxure on each pastry round.
Fold over and seal edges with
tines of fork. Pierce tops.
Place on baking sheet and
bake in a 425 degree oven for
10-12 minutes or until brown.
Serve hot. Makes 4 dozen.
NOTE: May be made
ahead of time and refriger
ated. Reheat just before serv
ing. Can also be frozen (omit
eggs). If frozen, bake for an
extra 5 minutes.
Grape Toddy
1 cup lemon juice
(fresh or bottled)
Rind of 1 lemon
2 dozen whole cloves
1 (■*<■, qt.) Mogen David
Concord Wine
t/4 cup sugar
Heat lemon juice, rind and
cloves until boiling. Boil 15
minutes. Strain. Add wine
and sugar and heat. Do not
boil. Serve in mugs. Makes
4 to 6 servings.
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