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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 SALES team t WORKING for you 1 Down 51' Im J Willie Coquitt ' | SALE!** Cal » in "C* l " HiH $189.00 Down $78.34 A Month > 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% ' /7SZ Total Price 2895.00 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 ■—TiTotal Down Paymentlß9.oo Unpaid Balance Finance Charge 1204.97 LTD Total of Payment*sslo.Bß Deffered Payment Price 5699.88 Number of Payments 48 at 114.51 PRICES DO NOT INCLUDE STATE APR 12.67% 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. WANTED NEWS BOYS Good Pay CALL News—Review Office 722-4555 [ Attention | [To have the] iNews-Review] (delivered to! i your door | [ Call | 722-4555 1 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. WHERE ECONOMY ORIGINATES y 111 I ! f ] f 'J I 1 A ■ ECONOMY IaHKfTfT4I Pwfel tew hUrW -.W jSBB h* 2 End ch °p’ » I k ■' 2 Loir ’ End h °p* I ■* 6 center chops U.S.D A. INSPECTED ■ I USD A. INSPECTED ■ Fresh Fryer Breasts .. .. 69' Box O-CklcW/ I USDA I Fresh Fryer Thighs ... Lb s9 c • Breast Quarters y y • Leg Quarters ■ US D A INSPECTED FRESH • 3 Giblets f A J g I Fryer Drumsticks 69' it 'SUPER-IWGHr' Snapper Fillets .. is 1 - .V -j j B Perch" Fillets u, 95 c ®sp Steaks •? N “ SS . . . I A ” Meal 69 ' ■ Coofeczi Sk/UIHp ‘ -M-right • Quality GRAIN FEtfrtEF 'i ■ All Beef Franks .. 73 c I PEELED & Boi Kbrioon Broil 90 '?*? 55 ,». < *I I armours DfVEINED Pkg J V I 1'?? • • ’V - - - QUALITY GRAIN FEO CUBED ? ■ A || Meat Franks .. 79* I fubed Sirloin Tip SAUSAGE . jpe I battle Sizzlers HBaSSSESSmS iKoKiwblaVT7 r 7W LW'pts hostess ’ Y . i tTannea Hams /. /Ft- O X» [ % *fO •edeemobie ’h'u Dec COUPON Au-G-piZos “oVetT DEAN'S PURE SUPER RiGM ! f‘-'''aAAEltyu&fijN FED, W K Maxwell House L: 98C >»’• . M w , AAt* white oi assorted JPr: AiP SALADS Toilet Tissue 49c if LyHOT pt MgD I Benetat '■ ’ I ■*4 |, s m >ead t» - QQc I -34C 4189 I ’*"•••“ I .."■.38 c, fjTnj,. ■ I IMJI I JI IJIIJU i| ■.! JlhlM I .lil 18ii« Slow 'U'49' I IPillsbury Cookies ; I Peonut Butter t I IMAAINTO CHffSE * ez CC C I Sugar - 18 ox PKG SpfftOQ . . Cup 0 0 BETTY CROCKER 11 OI w Pie Crust Mix P h« 3/£ STOVE tqp CHICKEN OR CORNBREAD Stuffing Mix 49<J ff J M^rownieMix^ 4 * Whole Oysters LV64C J A4oO(i|t/ B °' > overnight _ Pumper's Diapers M ’ r / DISPOSABLE DIAPERS ' i A&P INFANTS | v- KgMiifl i j ■ y LJu iljri,' . JIWWIW Z *' REGULAR OR MINT ErweswQiS I TwiliptMte • b *IZ L/1T 1 k< Ajl >' A4PWHITE Am A HWfljflMfll: PETROLEUM JELLY WfTTJ? 47* eMTH! 43* 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 - MWlWlllijjMjl a. » 818 sS**®** ?88Sr , fl fl ffH—- r F 'SB 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. Page 7