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MISS NORMAN, MR. MILLS
Miss Norman To Wed
Michael Bishop Mills
Mr. and Mrs. Ray Norman
announce the engagement and
forthcoming marriage of their
daughter, Cynthia Lorraine,
to Michael Bishop Mills, son
of Mr. and Mrs. C. D. Mills of
Chattanooga, Tenn.
The bride-elect is a 1976
graduate of Trion High School
and a 1979 graduate of Ed
mondson Junior College in
Chattanooga, Tenn. Sfie is
emlfloyed at Salem Carpet
Mills, Ringgold, in the Ac
D
So many people in Chat
tooga County are now grow
ing herbs! Here is a list of
favorites to get you started.
Come by the Extension office
for a copy of the bulletin
“*Growing Herbs."
Chives — have a mild
onion flavor. Use in salads, as
a sauce over vegetables mixed
with butter lemon juice or
sour cream. .
Parsley — is one of the
most popular herbs. The flat
leaf variety has a more
pungent flavor, the curly leaf
is more decorative. Use as a
garnish or add flavor to
cheese, eggs and fish.
Mint — includes peg)per
mint and spearmint. Use fresh
in tea, punch, desserts and
with lamb veal, vegetables
and in mint jellies.
Oregano — is a i)erennial
herb of the mint family. It has
a stalk covered with small cur
ly leaves. Oregano has a
aromatic, camphoraceous
odor and a likeable bitter
taste. It is a favorite in [talian
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U 777 | 14 KARAT GOLD
The Anniversary | 17 DIAMONDS
Ring reaffirms
an old promise
“I love you—
I'd marry you
all over again.” Ring enlarged to show detai
s ——
V 137 A
[ ] a 3 G
mo I
Use Our Convenient Lay-Away J EWE LE RS
el L L i i e
counting Department.
Mr. Bishop is attending
Chattanooga State Universi
ty, where he is majoririg in
computer programming. He is
also employed at Salem
Carpet Mills in Ringgold.
r’Ffie wedding will take
g‘lace May 21 at 11 a.m. at the
irst Baptist Church of Trion.
No invitations will be sent,
but all friends and relatives
are invited. A reception will be
held following the ceremony in
the fellowship hall.
hatting With
Pam
By PAM T. ECHOLS
ounty Extension Agent
and Mexican dishes.
Rosemary — leaves come
from a small perennial
evergreen shrub. They are
brownish green and resemble
curved pine needles.
Rosemary has a tea-like
fragrance and is pungent and
a little bitter in taste. Use in
meats, aF])oult;ry, seauces, stuff
ing, Italian sausage, fish and
vegetables.
Dill — is an annual of the
parsley family. It has an
aromatic odor faintly resembl
ing caraway flus a warm
aromatic slightly sharp taste.
Use it to flavor soups, salads,
sauces, vegetables, meat and
fish dishes, as well as dill
pickles.
Marjoram — is also a
member of the mint family. It
has light green sligfitly
grayish leaves. The flavor is
elicate and the odor fragrant.
Use to flavor soup, stews, par
ticularly good with lamb. Ft is
usually an ingredient in
poultry seasoning. The meat
industry depends on it in
Personals
Easter Sunday dinner
fixests of Mrs. Dovie Boyd of
enlo were: Mr. and Mrs.
Junior Barnes and Chad, Mr.
and Mrs. Ronnie Boyd and
Joey, Mr. and Mrs. Gordon
Boyd, Connie, Kim and Lynn,
Mr. and Mrs. Alfred Boyd,
Mr. and Mrs. Tony Barnes
and Josh .and ,}.{eath.er Hill.
Mr. and Mrs. Harold
Broome, Zondra and Benjie
were dinner guests Sunday of
Mr. and Mrs. Danny Dooley,
Matt and Carrie of Walker
County.
a« &
Mr. and Mrs. Bill Shelby
and Angie of Lyerly were din
ner guests Sunday of Mr. and
Mrs. Marvin Crouch of
LaFayette, and attended
night services at West Main
and Cherokee Church of
Christ.
* * *
The elementag teachers
for Northside Church of
Christ hosted an egfi hunt for
their classes Saturday after
noon. The combined hunt and
party was held indoors in the
church annex.
Children were divided into
three grou;:s. Those winning
prizes for finding the golden
eggs were: pre-school, Carrie
Dooley; first and second
grades prize winner was
hawn Lemming; and the win
ner in the group of third
through fifth grades was Cliff
Fisher.
Refreshments were served
with the children.
Teachers and adults atten
ding were: Mrs. Vickie Fisher,
Becky Duke, Ola Mae
Broome, Judy Brewster,
Jeanette Shelby, Diane
Dawsopn and Sandra Dooley.
e * *
Easter guests of Mr. and
Mrs. Horace Payton and
Charles were: Mr. and Mrs.
Charles Patterson and Luke,
Mr. and Mrs. Billy Payton
and family, Mr. and Mrs. Fred
Deßerry and family, Mr. and
Mrs. J. L. Payton and family
all of Trion, Mr. and Mrs.
Mike Payton and Ms. Carolyn
Payton of Rock Spring, Mr.
and Mrs. John Payton of Cov
ington, Mr. and Mrs. James
Culver of Dallas, Mr. and Mrs.
Larry Payton and family of
Cartersville, Mr. and Mrs.
Sidney Payton and family of
Lithia Springs and Mr. and
Mrs. Bavid Bean of
LaFayette.
* & #
Mr. and Mrs. Ralph
Vaughn enjoyed a trip to
Boaz, Ala., Saturday.
flavoring sandwich meats
such as bologna.
Basil — an annual and is a
member of the mint family.
Use the leaves and tender
stems. It has an aromatic
slightly minty flavor. Use it in
soups, stews, meat pies and
sauces. Basil and tomatoes
are natural partners.
Bay — has leaves that are
smooth and shiny. It has a
pleasant odor, but taste is
aromatic and bitter. The fine
flavor they give to meats,
potatoes, soups, fish and
})ickles makes them a cook’s
avorite the world around.
Sage — has Erey, oblong
wooly leaves. The flavor is
strong and fragrant plus, a
taste which is warm, slightly
bitter, appetizing. Pork and
sage are delicious together. It
is used in sausage, poultry
stuffings and with fisE. Sage
is the most popular herb in tfie
United States.
Thyme — is a perennial of
the mint familK. It grows
about a foot high and is
grayish green. The taste is
resh, clean, warm and slight
ly pungent. Use thyme in
soufrs, sauces, meat and
poultry dishes. It is an imfor
tant ingredient in poultry
seasoning. Thyme is second
only to sage in popularity.
Parrots .. .. .%50.00
Zebra Finch . .%6.99
Trogical Talkers '
PET SHOPPE
PARROTS — MACAWS — HAND FED COCKATIELS
RARE PARAKEETS
3 University Street Telephone
Summerville, Georgia 30747 (404) 857-2721
YOU WILL BE WELCOME AT
Belmont Baptist Church
~LYERLY HIGHWAY -
BUNAaY Schodl 1. ivts eT e s swiiiva vi+ JORKNAE.
Worshlp Service ... .. i cilisiiiiinins winnan » 11:0080M
EVONINO SOIVION i, . i debsiv. i sns daiiio s OIS
Wedne5da1eght5ewice........................6:30p.m.
PRt B e ee, o ROV LOOENA
Asst. Pastor .........................Rev.H.Cooley Dodd
Sunday School Supt. .......................John B. Parker
50n01.ud0r..................................J1mK0rby
Chattooga County Social News
Mr. and Mrs. Randy Cobia
of Cedar Bluff, Ala., are proud
K:rents of a bab{l girl born
arch 31. Heather lavnne
weighed 8 pounds. Mrs. Cobia
is the former Teresa Yancey.
Grandgarents are Mr. and
Mrs. Jack Warren and Mr,
and Mrs. Cecil Cobia all of
Cedar Bluff, Ala.
. * %
Mr. and Mrs. Skipper Ben
nett and Josh of Woodstock,
Mr. and Mrs. Lynn Bennett
and Mandy of C{amblee and
Mr. and Mrs. Mike Bennett,
Laci and Lance were guests of
Mrs. Arch Bennett and Mar
thanne for the Easter
holidays.
* * x
Mrs. Gordon Little is
Sxest of her mother, Mrs.
eorgia Grubbs, in Quitman
this week.
* . e
Mr. and Mrs. Duane
Yancey and Allison of River
dale were weekend guests of
his parents, Mr. and Mrs.
Jack Warren.
& ¥ *
Mr. and Mrs. Lynn Ben
nett and Mandy of Chamblee
visited her parents, Mr. and
Mrs. Harol(r Tucker, Rusty,
Harold ar;d Tammy*Sunday.
*
Phil Parham is spending
this week in Washington,
D.C
* * *
Mrs. Juanita Davis of
Tucker was visiting her sister,
Mrs. Arch Bennett, over the
weekend.
* * *
Mr. and Mrs. Chip Whitley
of Smyrna and Mr. and Mrs.
Dewey Mann and Natalie of
Hixson, Tenn., were visiting
Mr. and Mrs. Sidney Norton
during the Easter weekend.
- W
Carla Williams of Rome is
spending her spring break
with her %randparents, Mr.
and Mrs. Charles Echols, in
Perennial Springs.
* * x
Enjoying Easter dinner at
the home of Mr. and Mrs. Ben
nie Bullard were Mr. and Mrs.
Kenny Jennings, Ken and
Stephen, Mr. and Mrs. Dennis
Bul?ard and Chrisland Mr. and
Mrs. Steven Bullard.
* * *
Mr. and Mrs. John Echols
entertained their family on
Easter. Those present were:
Mr. and Mrs. James Archer,
Mr. and Mrs. Joseph Jackson,
Mr. and Mrs. Johnny Echols
and Jim, Mr. and Mrs. Dale
Housch, Ben and Erick, Mr.
and Mrs. Eddie Kerce and
family, Mrs. Hazel Kerce,
Miss Ellen Pruitt, Mr. and
Mrs. Ron Hill and Kerri Beth,
Tom Brooks and Pauline
Burnes of Rome.
Community
Jottings
By Miss Mary Brown
857-2349
Mr. and Mrs. Clyde Bolds
will celebrate their wedding
anniversaxéy April 22.
Mrs. Cleo Covington of
Chattanooga, Tenn., visited
her sister, Mrs. Georgia Ann
Cullins and family, Thursday.
Cynthia Shropshire,
Michelle Davis and Latasha
Madden are visiting their
aunt, Mrs. Mable Daniel.
Sandra, Speedy, Fly and
Neverless Allen and Pam and
Labronze Walker visited Mr.
and Mrs. Luke Johnson in
Rome Sunday afternoon.
Mrs. Robin Mosteller and
Adrain were shopping Satur
day afternoon at Riverbend
Mall.
‘Mrs. Jimmie Vaughn was
Citrus And Chicken, They Belong Together
At one time the phrase
“Chicken Every Sunday"
meant that a family was thriv
ing. The aroma of a slowly
roasting bird filled the house
on a long afternoon and pro
mised (food eating for all.
Today, chicken is the
favorite everyday choice of all
households from the smallest
to the largest. But roasting a
whole chicken is still the
ultimate method for enjoying
the robust succulent goodness
of this poultry.
If there's too much for one
meal in a two-person
Spring, Time
For Pork Fillets
Spring —the season for
many new things — is an
especially good time to add a
new entree or two to family
menu plans. Sure to be
greeted as eagerly as a warm
’sipring day are Savory Pork
enderloin Filets.
Thin slices of prestigious
pork tenderloin are coated
with bread crumbs and
Parmesan cheese, panfried to
flavor perfection and served
with a savory rice. While this
entree is elegant and im
pressive, it's quick and easy
to make, points out the Na
tional Life Stock and Meat
Board.
The tenderloin is the most
tender of all pork cuts. It's
very lean with only a small
amount of surface l);t and of
fers a good return on your
pork do%lar for it is boneless
and waste free.
SAVORY PORK
TENDERLOIN FILETS
2 pork tenderloins (1% to 1%2-
pounds)
3 tablespoons seasoned bread
crumbs
1 tablespoon grated Parmesan
cheese
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cooking fat |
1 small onion, chopped |
1 clove garlic, minced
2 cups cooked rice
2 to 3 tablespoons water
V 2 teaspoon rubbed sage
Cut each tenderloin
crosswise into 6 slices approx
imately 11-inch thick. glace
each slice on its cut surface
and flatten with cleaver to
Ya-inch thickness.
Combine crumbs,
Parmesan cheese, salt and
pepper; dredge pork slices to
coat. Panfry. slowly in fat in
large frying pan 15 to 20
minutes.
Add onion and garlic and
continue cooking 10 minutes,
turning occasionally. Remove
slices to warm platter.
Add rice, water and sage,
stirring to combine; heat.
Serve rice with pork
tenderloin slices. Makes 16
servings.
in Rome visiting her father,
Richard Long, and carried him
Easter dinner Sunday after
noon.
Mrs. Ruth Hoskins and
Mrs. Mae Emma Lackey are
in Atlanta with their sister,
Mrs. Sara Williams, and her
husband.
Wayne Vaughn was home
from Atlanta Easter Sunday
visiting his parents, Mr. and
Mrs. éeveland Vaughn. Mr.
Vaughn attended services at
New Bethel Baptist Church.
Easter dinner guests of
Mr. and Mrs. Houston Lon
don were Mrs. Eloise Adams,
Tony, Ricky, Debra, Wanda
and Justin.
Mrs. Lizzie Brown of Spr
ingfield, Ohio, Mrs. Americus
Williams of Chickamauga and
Mrs. Annie Williams of Atlan
ta visited Miss Mary Brown
Sunday.
The Jordanaires will
celebrate their 10th anniver
sary Sunday afternoon at New
Bethel Baptist Church at 3
p.m,
Sick and shut-ins include:
Mrs. Willie Mae McClendon,
Mrs. Fannie Benson, Mrs.
Margery McCutchins, James
R. Adams, John Nichols, Mrs.
Rose Ella Daniels and Mrs.
Eloise Adams.
Pennville Alliance Church
Hwy. 27 North — Summenville
Sunday — Sunday School ............10:00a.m.
“Loose Him, And Let HimGo"” ............A. M.
rneurning Point” ... Lo canr L Pi,
Wednesday ...........«ceeivievne s . 2:00 pinss
Saturday .. feerididbaa .9:.00a.m. — WGTA
C. E. Hixson Res. Phone 857-4458
Pastor - Off. Phone 857-2316
household, the extra meat on a
four-pound bird can be just as
delicious the second time
around. Chicken's compatibili
ty with a host of other flavors
means it is possible to create a
great dish with leftovers that
will satisfy even a jaded ap
petite. For example, oranies.
readily available, give chicken
a fresh, lively flavor without
overpowering its natural
taste. Rt
Orange Glazed Chicken is
stuffed with a marvelous mix
ture of rice, pecans and
vegetables. Orange juice and
rind add moisture and zip to
the stuffing and to the
apricot-orange . glaze that
coats the bird’s crisp brown
skin during the last minutes
of roasting.
For a complete change of
pace, leftover chicken meat
stars in Hot Chicken Salad.
The dish, which can be
assembled beforehand and
heated just before serving,
combines cooked diced
chicken, crisg celery, crunchy
walnuts and fruity orange
segments. Baked and served
in individual ramekins, the
dishes fit easily into a toaster
oven, making this a delightful
choice for the busy cook.
ROAST STUFFED
CHICKEN
1 roast chicken, about 4-
pounds
Salt and pepper
Y 3 cup (Y 2 6-ounce package)
raw long grain and wild rice
mix
2 cup orange juice
Chicken Olivette
Is Delicious Dish
Chicken Olivette is
delicious and good-looking
enough to serve to family or
guests. It's elegant, yet
economical and easy to fix.
A delightful combination
of chicken, noodles and broc
coli is accented with ripe
olives and pimiento and blend
ed together with a sour cream
cheese sauce. Buttered bread
crumbs sprinkled on top bake
to a crisp golden brown for the
final touch.
CHICKEN OLIVETTE
1 cup ripe olives
1 cup dairy sour cream
Y 2 cup mili
1% cu%s grated Swiss cheese
2 tablespoons chopped
pimiento
1 tablespoon instant minced
onion :
Y, teaspoon salt
Y 2 teaspoon nutmeg
Pork Strips Oriental Dish
Many Americans are
discovering what Oriental
cooks have known for cen
turies. Stir-frying is a quick
and easy cooking method that
can produce a variety of at
tractive and appetizing en
trees.
Pork strips are a favorite
meat choice for stir-frying for
they are naturally tender, full
flavored and versatile. For
pork strips that are esFecially
easy and economical, start
with shoulder blade steaks as
called for in this recipe for
Pork Stir-Fry from the test
kitchens of Rlne National Live
Stock and Meat Board. Ad
ding flavor, color and texture
interest to the ginger-spiced
pork strips are onion, carrots,
Italian green beans and bean
sprouts.
PORK STIR-FRY
1%-pounds pork shoulder
blade steaks, cut %-inch
thick
1 tablespoon cornstarch
Vs teaspoon garlic salt
$3,469 Collected In Traffic Court
The Georgia State Patrol
at Rome announced today
that 20 traffic accidents in
Chattooga County were in
vestigated during the month
of March. These accidents
resulted in six injuries and no
deaths.
In the area of enforcement
by Post 38, Sergeant First
Class J. E. Gossett said his of
ficers had made 168 arrests
and issued 343 warnings dur
ing the month.
Various courts in Chat
tooga County disposed of 155
pending t;ra{fic cases - during
the month with the following:
78 guilty pleas, five bond
The Summerville News, Thurs., April 7, 19837
8-A
Y 4 cup water
2 tablespoons butter or
margarine
Va cug diced celery
2 tablespoons chopped scal
lion
Va cup chopped pecans
1 teaspoon gated orange rind
LAZE:
V 2 cup apricot preserves
Vs cvtcp orange fluice
ash chicken thoroughly
and pat dry. Sprinkle chicken
with salt and pepper inside
and out.
Prepare half of rice mix
ture, using orange juice and
water for the cooking li%uid:
cook according to package
clirections.
In a small skillet, melt but
ter; saute celery and scallion
until tender.
In a small bowl combine
cooked vegetables, pecans,
orange rind and pre?ared rice.
Spoon rice mixture loosely in
to cavity of chicken; close
cavitly with skewers.
Place in a shallow roasting
pan, breast-side-up. Roast in a
325-degree F. oven 2%z to 3
hours or until done. Combine
apricot preserves and i cup
orange juice. Use to baste
chicken during the last 30
minutes of roasting.
Makes four servings.
* * *
HOT CHICKEN CITRUS
SALAD
2 cups cooked, cubed chicken
1 cup diagonally sliced celery
Va cup chopped walnuts
1 teaspoon grated onion
1/8 teaspoon Xepper
4-ounces noodles
1 package (10-ounces) frozen
chopped broccoli, thawed
2 cups cubed cooked chicken
% cui) bread crumbs
2 tablespoons melted butter
Cut olives into large
wedges. Mix together sour
cream, milk, cheese, pimiento,
onion, salt, nutmeg and pep
per.
Cook over low heat, stirr
ing constantly until cheese
melts. Meanwhile, cook
noodles according to package
instructions or until just
tender; drain.
In 1%-quart baking dish,
gently mix noodles, ripe
olives, broccoli, chicken and
cheese sauce. Toss bread
crumbs in melted butter;
sprinkle on casserole. Bake in
350-degree F. oven 40
minutes. Makes six servings.
1/8 teaspoon ground ginger
Y 4 cup cooking oil
1 medium onion, cut into 12
wedges
3 tablespoons sherry or water
3 tablespoons soy sauce
8-ounces fresh bean sprouts
1% cups thinly-sliced carrots,
cooked
1 .package (9-ounces) frozen
Italian green beans, cooked
and drained
Remove bone from pork
steaks and cut into thin
strif)s. Combine cornstarch,
garlic salt and ginger; sprinkle
over strips. Quickly brown
strips (/2 at a time) in hot oil in
large frying 'fian; remove and
keefi warm. Reduce heat and
cook onion wedges until light
ly browned.
Add sherry (or water) and
soy sauce. Stir in pork strips
and bean sprouts; heat
through. Fold in hot carrots
and Italian green beans. Serve
immediately. Makes four serv
ings.
forfeitures, 43 cases dismiss
ed, no cases no record, and 29
nolo contendre pleas.
Sergeant Gossett explained
that cases and arrests would
seldlom be the same number
for each month because some
cases are carried over into the
next month to coincide with
court dates.
Farm Bureau Offers Discounts On
Homeowners Insurance N )
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Ben Collins — Lamar Woodall
118 8. COMMERCE ST. PHONE 867-3214
V 2 teaspoon salt
Vi teaspoon dried leaf tarra
gon
V 4 cup orange juice
Y 4 cup mayonnaise
2 ora:ges. peeled and sec
tion
V 4 cup dry bread crumbs
V 4 cup grated Parmesan or
Romano cheese
In a medium mixing bowl,
combine chicken, celery,
walnuts, onion, salt, tarragon,
orange juice and mayonnaise;
mix wef'l. Cover. Refrigerate 1
hour. Stir in orange sections.
Spoon mixture into two
ramekins or individual
casseroles. Sprinkle with
bread crumbs and Parmesan
cheese. Bake in a 350-degree
" F. oven 20 to 25 minutes or
until mixture is heated
through and cheese is lightly
browned.
Makes two servings.
Sausage Salad
Is Easy Dish
Busy cooks are finding
main dish salads valuable
assets when it comes to
managing their no-time-to
cook schedules. Super
Sausa%e Salad is a delicious
examfp e of how easy it is to
satisfy family appetites with a
minimum of time and effort.
Making this nutritious and
hearty entree salad is as sim
gle as adding sausage to a
asic yet tasty macaroni
salad. The key to the salad’s
prefiaration ease is the ‘‘fully
cooked’’ smoked link sausage
which is ready whenever tfie
cook is. The National Live
Stock and Meat Board points
out that the salad can be made
in advance, at the cook’s con
venience, and it’s ready to be
enjoyed for a super meal.
SUPER SAUSXGE SALAD
1-pound ‘‘fully-cooked’’ smok
ed link sausage, cut into Y -
inch slices
2 cups cooked shell macaroni,
drained and chilled
1 medium green pepper, chop
fied
2 hard-cooked eggs, chopped
% cup sliced celery
Ya cu? chopped onion
1 tablespoon chopped pimien
to, drained
% cup mayonnaise
1 tablespoon prepared
mustard
Lettuce
Combine sausage,
macaroni, green pepper, eggs,
celery, onion and pimiento.
Mix mayonnaise and mustard.
Combine meat and mayon
naise mixtures, chill 2 hours
to blend flavors. Arrange
salad in lettucellined bowl.
Makes four servings.
° ®
ChiropracrTic
Outlook
By Sanford M. Hill
D.C.
JOGGING VS.
BACK HEALTH
You jog with your feet,
not your back. So why does
your back ache after a run?
Chiropractors are now see
ing more joggers with
serious back, spinal, hip
and neck problems that
originate in the feet —
gradually moving upwards
to the hips and back.
If feet or ankles are im
properly aligned, stress s
transmitted wunevenly
through your system. This
starts a chain reaction that
leads to spinal
misalignments and upper
body pain. The constant
body-jarring and jolting mo
tions of running send out ir
ritating vibrations.
Chiropractic manipula
tion will help get things
back into normal alignment
again. With programmed
mild exercise, scientific jog
ging . posture guidelines,
and heat therapy, relaxants,
the jogger’s entire body can
be put back into shape.
Presented as a service to
the community by
o ° .
Hill’s Clinic
Hwy. 27 — Trion, Ga.
(404) 734-3433 —
(404) 734-3443