The News from Frederick, Maryland on June 1, 1970 · Page 17
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The News from Frederick, Maryland · Page 17

Frederick, Maryland
Issue Date:
Monday, June 1, 1970
Page 17
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Page 17 article text (OCR)

Meatballs are for those who enjoy good eating plug quick and cool preparation. Surely, topnrf- tbe range cooking is the only way to "cook cool" these dtysl Buttermilk Meatballs were created for summer months, months when cooking hour should VS, Frederick, Maryland Page B-5 MsBiny, Jane 1. ttTt Try This Tasty Tip For Preparing A Family Meal for those who be short but meal plans just as balls with a flavorul cream cheese. Also add rolls and but- 3/4 cup milk 1/4 cup butter I plus quick and nutritious. This tastey "·** dW» sauce. 1 is the type of entree ter, a refreshingdessertof whip- 1/2 cup fine dry bread 2 tablespoons flour Surely, top-of- is bound to please every member that may be bedded in cooked ped gelatin and milk. Here's a crumbs 2 teaspoons sugar ng is the only of the family for it has the tangy noodles or rice, if desired. summer menu that is nutritious 1/4 cup finely chopped 2 cups buttermilk ol" these dtysl flavor of buttermilk. The recipe To complete a menu around and cooll onion 2 tablespoons prepared [eatballs were is absolutely easy In preparation Buttermilk Meatballs a plan to ' 1-1/2 teaspoons salt, mustard This Week and it is done in a single skillet. Toe recipe is basically meat- noodles or rice, if desired. To complete * menu around Buttermilk Meatballs a plan to serve a cool fresh salad of assorted vegetables and cottage summer menu that is nutritious and cool! BUTTERMILK MEATBALLS 1 pound ground beef onion, one teaspoon salt and pepper. Shape into 16 balls. Brown well on all sides in two tablespoons butter. Remove meatballs from pan. AM remaining two tablespoons butter. Blend in flour, sugar and remaining 1/2 teaspoon salt. Add buttermilk and mustard; cook, stirring constantly, until thickened. Return meatballs to sauce. Cover and simmer to blend flavors and cook meatballs, about 20 minutes. Makes four to six servings. AP SELLS U.S. GOV'T INSPECTED MEATS AND POULTRY ONLY! SUPER-RIGHT QUALITY ROASTS Ib. NONE PRICED HIGHER 95 c STEAKS ONE PRICE-- OR SIRLOIN TIP ROAST BONELESS RUMP FRESHLY GROUND ROUND Ib. Ib. 1" EYE ROUND ROAST 95' Cube Steak 1 2 ° Chip Steak Ib. I nillC SUPER-RIGHT QUALITY |b LlflRv (WHOLE OR HALF) lb TASTY SAUERKRAUT 2i29- TURKEYS SUPER-RIGHT GRADE 'A' (10 TO 14-LBS.) Ib. 45' CORNISH HENS 49° RAPA Scrapple S39' 2 A 75' BEEF LIVER 45' CHUNK BOLOGNA " 59 e "BIG DADDY" WEINERSS 79' STEAKScHOPPED-FROZEN 2 1*9 1.69 SmootherCrunchy jar' sras 4I ;." BABY FOOD Niblets Golden Corn 3 DEL MONTE PEAS HAWAIIAN PUNCH - 3 GREEN GIANT PEAS 3 GOLDEN CORN "«"°TM 4"» ^ ^ SAUERKRAUT TOMATO SAUCE TOMATO PASTE BABY FOOD 03UC6 39° 11' 49' 19' 79' 55' 89' 29' «-- "«'°« a ^°' 85 85 Whole or Strained Welch's Grape Jelly 2 flftCCCr MAXWELL HOUSE UUrrtt INSTANT KETCHUP "-trW 2 11-lb. ^ cans 10-oz. jars 10-oz. jar 14-oz. btls. 45' 4.29 45 C STAINLESS FLATWARE Choice of two distinctive p a t t e r n s FINAL O P P O R T U N I T Y TO BUY AT F E A T U R E P R I C E S WHILE THEY LAST' DINNER KNIVES AIL COMPUTER SETS AND HOILOWARI SERVING PIECES AT SALE PRICES a a inn «ICCDTCA!MOm 1IWCM.UHYTIUV 4 HTITt TMTS JTMUtfOOm 1HV MKVIM TMT cov ovnin (MM "ASP MITtTMIMR }*C MMTY WT ir O«AO T«»» MM II «t » 4 0 494 200 4» 100 14* M 4« 200 1*5 100 in to 2H 100 1.M 100 241 100 Chuck Steaks SUPER S£sT L1TV »85' "Si" ROAST SUPE VoKs Q s UAUT¥ · 95° CHOPPED CHUCK S « HT 85' Canned Hams s S 4 » 4' 39 8± 8 6 9 GWALTNEY BACON B 79' · 89' LEGS THIGH? CHICKEN GROUND BEEF Fresh Rope Sausage POLISH SAUSAGE HEAT EAT SUPER-RIGHT 1-lb. QUALITY pkg. ROGGER'S ESSKAY 1-lb. pkg. 1-lb. pkg. 69° 99' CHICKEN ··· - QUARTERS ' 35 C 11A110 SUPER-RIGHT f Whole or 1 f-|- c HMIflw F uHy Cooked L Shank Half J ID ' QQ Frankfurters swss, 2 A1 ·* Sausage Meat SUPER RICHT 2 A 99' SLICED BACON w 2 A 1 M RIB STEAKS SOPER /E T c a u u T AUT¥ - 97' 4.97 95' 89° Delmonico steaks Sliced Meats Sup FRESH STEW BEEF Ib Ib 3-oz pkgs Ib SULTANA DINNERS ALL VARIETIES (EXCEPT HAM) 11-01. pkg. SNOW CROP ORANGE JUICE 2*~83 C 4t^87 MORTON--ALL VARIETIES CREAM PIES LIBBY'S LEMONADE AP Broccoli Spears 4r89 c A*P Cut Corn 2 43'6 RED ROME APPLES 3 *. J.QC bag ··ff jy CALIF. (SIZE 88) Valencia Oranges TO C doi. § y (SIZE 200) JUICY LEMONS , AO C Jo1 - ·f'y CHERRY TOMATOES IP. *^O C box *»f W I CRISP (Iceberg Lettuce ' PANCAKE FLOUR -- ' 4 6 ' PANCAKE SYRUP ·-'- %' 73' Kellogg's Raisin Bran '- 42' CORNFLAKES -- "a 3? VEGETABLE »TM- 2 lo r 25 -15 pkg. 1 of 100 I 69 89 No«lk Evaporated MILK MORTON SALT Facial TISSUES WALDORF TISSUE CHARMIN TISSUE IVORY SOAP 77 -- 4 4 79' 37' 37' LIPTON'S TEA BAGS COFFEE Chase t Sanborn YUBAN COFFEE MINUTE RICE JELL-0 GELATINS 4 Chocolate Syrup H " h - 2 37' GOLD MEDAL FLOUR 5 - 48' Aluminum Foil R " mds 25 C WAX PAPER -- 2^45 e AP FRUIT DRINKS 4^' 95' GoloBn Corn wh ° |e Kernf| o '·ar 4 - 22 MAIN! SARDINES TM 2^ 29c SUCB MPOMED b b A-MART DELICATESSEN VALUES! Boiled Ham Swiss Cheese Bar-Be-Cued Chickens b 59 C Roast Beef b 59 C Waldorf or Aspic Salad b 37 C Apple Pie STORE BAKED ^ 59 C A-MART SEAPOOD BUYS! FANCY SWORDFISH STEAKS Ib. 89 ALPO Dog Food -- 4 14 -' 85 e ALPO Dog Food «BR 2--" 57' KEN'L'RATION RnularorLiw Q cans f ,) HEALTH and BEAUTY ITEMS at DISCOUNT PRICES! COLD CREAM AP Mouthwash DEODORANT CHILD'S ASPIRIN TAME 7-oz jar 69' Red, Green 7-oz. OQt or Amber btl ww AP SPRAY 7-oz can CREAM RINSE WITH BODY 69' 30' 97' AP ASPIRIN 100 19' AP TOOTHPASTE 7 »° 49' Head Shoulders SHAM '°° ^ 1 29 AP SHAMPOO - 59 C - 89' ST. btl JOSEPH'S of 36 8-oz btl SUMMERTIME SPECIALS! KELLER 7 STRAND KELLER 6 STRAND AP BRIQUETS CHAISE LOUNGE CHAIR 24" GRILL CHARCOAL CHARCOAL LIGHTER- LUNCH BAGS 2 PAPER PLATES COLD CUPS structo brazier 10-lb. bag 1-pt can WHITE 9" ofSO's pkg. of 40 DIXIE 9-OZ. 6" 69' 29' 39' 39* 37' wt Rtitm IM RifM T« Limit Qitnmt*. In This A*/tfttMiMi* EMcltM tct.f Jww «. itn in Sttrw. OtoCMNl t I f SPAPFRf "SPAPERJ

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