Funding for the digitization of this title was provided by the City of Covington, with additional funding from the Institute for Museum and Library Services through Georgia Public Library Service, a unit of the Board of Regents of the University System of Georgia and generous donations from Dr. Thomas Crews and Dr. R. Steven Whatley.
Newspaper Page Text
THE COVINGTON NEWS — THURSDAY. NOVEMBER 4. 1976
6B
Don't cancel out fruits of labor
By Lottir Johnson
Extension home economist
You worked hard out there in
the garden growing vegetables
your family likes. And you
worked hard putting the surplus
in the freezer to enjoy this
winter.
Now, don't let high freezer tem
peratures cancel out the fruits of
your labor.
How long has it been since you
checked how cold — or how hot
— your freezer really is? Now
while it's fresh on your mind,
might be a good time to do it.
Make sure your freeter's tem
;»eralure gage is at its normal
setting. At this setting, it is down
to zero degrees F. inside? If it is.
fine — quality of your frozen
food is probably okay.
But if the temperature is above
zero, look out! Foods frozen at a
higher temperature take longer to
freeze, don't keep as long, and
are poorer in quality.
If your freezer is above zero at
its normal setting, then turn the
dial to a colder setting. If the
temperature is still above zero,
you may need to call your dealer
or serviceman for repairs.
By the way, it's pretty hard to
guess the temperature of a
freezer. The sure way is to use a
good freezer thermometer.
last's move over to the refrigera-
Z>^COOKING
IS FUN
By Cecily Brownstone
Associateri Press food editor
John Adams, second President of
the United States, wrote: “General
Washington always asserted and
proved that Virginians loved
molasses as well as New
Englanders did." To help celebrate
our Bicentennial in culinary
fashion, here’s a version of
brownies — America's favorite
cookie bar — using that early
American ingredient.
Although these brownies have rich
chocolate flavor, molasses gives
them a deliciously different taste.
Bi<ent>tuiial brownies
V 4 cup flour, stir to aerate
before measuring
!-h teas|KX>n baking soda
14 teaspoon salt
214 squares 12 L 4 ounces!
unsweetened chocolate
1 -3rd cup butter or margarine
2 large eggs
1 cup sugar
l-3rd cup light or
dark molasses
14 teaspoon vanilla
1 cup coarsely chopped walnuts.
Line the bottom of an 8 by 8 inch
cuke pan with wax paper; grease
paper. On another sheet of wax
paper stir together the flour, baking
soda and salt. In a small saucepan
over low heat, stirring often, melt
together the chocolate and butter.
In a medium mixing bowl beat the
eggs until thickened and lemon
color; add sugar, molasses and
\anilla and beat to blend.
Add chocolate mixture and beat to
blend. Add flour mixture and beat
to blend. Stir in walnuts. Pour into
prepared pan. Bake in a preheated
350-degree oven until edges come
away slightly from pan — 40
minutes; a cake tester inserted in
center will not come out clean.
Place pan on a wire rack to cool
for 15 minutes. Turn out onto
rack; remove |>aper; with another
rack turn right side up; cool
completely. Remove to a cutting
board; with a sharp knife cut into
four 2-inch strips, then cut each
strip into four 2-inch squares. Store
lightly covered. Makes 16.
Cranberry Cake
Give a cake mix new texture and
flavor.
1814-oz. pkg. yellow
cake mix
14 eup cornstarch
1 tsp. cinnamon
2 eggs
14 cup corn oil
14 cup cranberry juice
locktail
1 tsp. vanilla
1 cup coarsely chopped
cranberries
14 cup chopped I med.-fine I
walnuts
In the large bowl of an electric
mixer stir together the cake mix,
cornstarch and cinnamon. Add the
eggs, oil. cranberry juice and
vanilla; at low speed beat until
moistened. At medium speed beat
for 3 minutes. Fold in cranberries
and nuts.
Turn into a greased 1 O-inch
angelcake pan. Bake in a preheated
350-degree oven until a cake tester
inserted in eenter comet out clean
— 60 to 70 minutes. Cool in pan
on wire rack for 10 minutes; loos
en edges and turn out on rack;
cool completely.
tor. Is it a safe place to store
food? The answer is yes — if the
temperature is 40 degrees F. or
lower. At this range, the growth
of bacteria and germs is
inhibited.
Here again, make a periodic
temperature check by placing a
thermometer on the center shelf
of the refrigerator. Leave it an
hour or so. and then take a
reading.
Meat and poultry which you
plan to use within two or three
days can be kept in the refrigera
tor all right. For longer storage.
Copyright 1»76-The Krogar Co. Quantity Rights Reserved. Items a f /Az i
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Monday — Friday | flour
Closed Sat 12 PM Hr td ea recipe
Sunday —lO AM —7 PM I B
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SAVINGS AT W "’ ^ k
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■ ■■WB W f Available in Steres With Deli Depts.
Bak^Ham
■B BB MB MB Bl BB ■ Sweet Potatoes 5 lb * 1 $(99
KROGER! sXri~sZio^|
Fresh Coconuts e “ h W “«*« o«cHoa«> —
KM AU OCCASIONS $«99 Colt \
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gA^Po* e Celery . .^,29*
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KOT/SPOT" savings are brand new shelf price reductions of 2c —■—""l V \ ' o /k K lIIA A J
... 5c ... 10c ... up to a quarter or more. Hundreds of price i cl'2rhla ar<
reductions added to the scores and scores of Kroger low prices. I rleria
Look for the HOT/SPOT ” marker on the price rails throughout I /kv<X«*®® s
the Grocery Department your Kroger Each spotlights a I
new lower good any day. after week. ; JM
probably the LOWEST EVERYDAY PRICE in town. Just hundreds I ill Y^ a
and hundreds of savings on popuiar pantry staples you need every I A ® fjXL
week! Only Kroger has HOT/SPOT " savings every day. all over I I ®
the store. Look for them. Compare with any store anywhero.
Kroger has way to spot a
pavings.
freeze it.
Make sure the meat is wrapped
securely. The grocery wrap is
usually adequate. But if juices
can escape and drip on other
products, rewrap it.
Most refrigerators have a special
meat compartment. If yours
doesn't, it's a good idea to set
aside an area especially for meat.
Leftovers need special considera
tion. They should be refrigerated
immediately after the meal.
Cooked meat or poultry left out
at room temperature for two
hours or more is a haven for
growing bacteria and germs.
With some foods, the size con
tainer you use is very important.
For example, say you decide to
make spaghetti sauce the night
before your party and store it in
the refrigerator. Don't put the
full pot of sauce in the refrigera
tor, Instead, put it in small,
shallow containers and refrigerate
it that way.
Refrigerating food in large
quantities can be dangerous. That
spaghetti sauce in the center of
the big pot — it might take
hours for it to reach 40 degrees.
Jaclyn Claye
has her say..
Dear Jaclyn Claye: As a
psychology major, I have come to
the conclusion that you are really
something else. The letters you
pring in your column have got to
be as phony as a three dollar
bill. I've been studying text cases
for three years now and I have
never come across the dillies that
appear in your column. As far as
I am concerned, your stuff is
pure fiction and there is no
question about it. I just want you
to know that some of us readers
are really clued in on you.
Signed, Psychology 111.
Dear Psychology III: If there
are any misgivings in my mind,
they being with people like you
who are in the process of training
for work in health services. You:
cynicism is raw.
