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Show Page Four The Springville Herald December 2, 1971 Herbs Accent Meat Loaf Tightening the purse strings? Tired of meat loaf? Try this new recipe to spark interest in penny-saving menus. Italian Herb Meat Loaf is a basic ground beef loaf with the addition of parsley flakes, oregano and basil seasonings popular in many tasty Italian dishes. And you can be sure this meat loaf will be juicy and flavorful because quick or old fashioned oats lock In all those good natural meat juices. Try Italian Herb Meat Loaf soon; it's especially delicious topped with your favorite tomato sauce. And the kids will really go for this pizza-flavored meat loaf! ITALIAN HERB MEAT LOAF Makes 8 servings V2 lb. ground beef J4 teaspoon pepper cup quick or old cup tomato juice fashioned oats, uncooked 1 egg, beaten 2 tablespoons instant 1 tablespoon parsley flakes minced onion 1 teaspoon oregano V2 teaspoons salt 2 teaspoon basil Heat oven to moderate (350"F.). Combine all ingredients thoroughly. Pack firmly into an ungreased 8'j x 4Va x 2'j-inch loaf pan. Bake in a preheated oven (350F.) about 1 hour. Let stand 5 minutes before slicing. 'Christmas Around the World' spectacular at BYU December 8 Over 400 student dancers will perform in - the exciting "Christmas Around the World" next month when the famous International Folk Dancers of Brigham Young University present their 12th annual spectacular. With the BYU Ballroom Dance Team as guest performers, the Folk Dancers will stage their most extensive repertoire of international dances, ranging from those from the Far East, through Latin America and to Europe. The show will be presented in George Albert Smith Fieldhouse Dec. 8 and 10 at 8 p.m. Tickets are available at the Fieldhouse ticket office. "Christmas Around the j World" brings to a close a highly 'successful year both for the INTERNATIONAL Folk Dancers Dan-cers and the Ballroom Dance A team of 34 American Folk Dancers, one of several teams of the BYU International Folk Dancers, recently returned from a nine-week, 11-country tour of Europe, including Israel, Yugoslavia and Finland. This was the sixth European tour made by the BYU American Folk Dancers. During the tour this year the team gave 62 performances before more than 50,000 spectators and an estimated 45 million television viewers. In addition, the BYU Ballroom Dance team also conquered European audiences and capped its tour by winning the prestigious British Open Amateur Modern Ballroom Dancing Formation Team title. A British dance official noticed that it was "the first time in a long history of the British Dance Championships that any American representatives have emerged as absolute winners in any catagory." The winning team received a ten-minute standing ovation from the 8,000 spectators in an event which was viewed by a television audience of some 15 million. Following this triumph, the team went on to win a challenge match during the World Amateur Modern Ballroom Dancing Championship Cham-pionship in London's famed Royal Albert Hall. An added bonus for the touring folk dancers is that they can exchange ideas and local dance steps at the various folk festivals they attend. According to Mary Bee Jensen, creative director of the International Folk Dancers, this exposure has brought about an even greater authenticity to the dance numbers and increased in-creased the dancers' repertoire. International students attending at-tending BYU also add their choreographic talents. "Christmas Around the World," for instance, will include a Japanese number choreographed by BYU student Michiko Nakamura who last year danced with a professional Japanese group to develop her art. Assisting in the choreography for a Norwegian dance has been Kaye Seamonsen, a BYU graduate student from Wisconsin, who spent last summer in Norway gathering material for a book on Norwegian folk dancing. Similar authentic touches have been provided by two student sisters reared in the Ukraine, but now from Canada. Iris and Hanya Lysy have been working with their fellow students on the five Ukrainian numbers which will be presented in the Christmas program. Other numbers in the program will reflect the teachings of visiting folk dance authorities such as Czaba Palfi of Budapest who visited BYU last year and not only provided instruction but also has sent the official costumes from Hungary. A top solo dancer with the Polish Slask State Dancers, Marylka Kleimeck, also was a visitor to BYU last spring and instructed students in the dances of her native country. Not only will "Christmas Around the World" provide authentic dances and costumes, it also will be presented before a background of six "internationally "in-ternationally decorated" Christmas trees. The United States will be represented by an old-fashioned Christmas tree complete with cranberry strings, while the Ukrainian tree will be decked in agricultural style with grain and wild birds. The Hungarian tree will be all gold, with the Austrian Tannenbaum displaying cookies and gifts. In different style will be the Mexican pinatas, and floral decorations from the Philippines. Along with the international dances will be the homegrown variety represented by American folk dances and Indian In-dian dances, and the smooth sophistication of the ballroom. Director of the BYU Ballroom Dance team is Roy Mavor assisted by Paul Wilding, while Don Allen is assistant director of the International Folk Dancers. Dressing in a zip can be stylish fun. Shown here in buckskin: off-center zipper Jacket with pocket-on-pocket effect, matching match-ing skirt. By Nat Hirsch for Junior Gallery. i ' Why do so many foods contain con-tain additives today? Food preparation has moved rapidly from the home kitchen to the food "factory" and storage time between preparation and eating is longer. Proper and safe additives ad-ditives are necessary to keep foods safe, pure, and wholesome. whole-some. Food additives are quite safe in ordinary amounts for healthy people. Two of the most common additives, ad-ditives, sugar and salt for instance, are safe when used in recommended amounts, but will affect the taste of food when used in excess. This is true of most additives. Some of the most common additives are common kitchen ingredients such as baking powder, vinegar, soda. PROYO OREM SPRINGVILLE STORE HOURS: 9 A.M. TILL 10 P.M. EVERY DAY AMERICAN FORK STORE HOURS: WEEKDAYS 9 A.M. TILL 9 P.M. SUNDAYS 9 A.M. TILL 8 P.M. TALL CANS CARNATION EVAPORATED Mil I! 2 cans 41c 15-oz. Cans CO NT AD IN A CHILI JOE AND SLOPPY JOE SAUCES 2 cans 57c HOLLAND DUTCH ICE CREAM y2 GALLON w . - - i - - 'T " - (n KLEENEX I! AllSWEET II gf(j )D LBS. 8 CANS;f W CARROTS L21 TTl i asfer r RADISHES AND Q I " Wmf GREEU ONIONS JS f " nib- ml) ch n)J " PillsbuiV! M U BROWNIE WJ 2 PILLSBURY'S BROYNIE MIX 2M2-oz.QOr pkss. oyi' P I L L SB DRY'S BISCUITS 15319 SWEET MILK .and BUTTERMILK 10 BISCUITS 10c p?e meat PIES I HSU H 1 PUGS. U J jpUDjHNGS fef!J?Tj I D AILY SUN (fSh.r ,""" I I r 6-oz. QUr EiiMiQH uii I 3 CANS TFjT-sa IC I ljjs5 JIIIIIIMIIIICllllllllllll ral DBWE deter9ent I M I 2HN. Gets out tt tough stains to give you thi btst dean Giant Si2e (3lbs-10z-1 i n I rmw. itii niio r -i i i J I I I L2L Without Coupon -j WJJ 1 Expires Dec. 4th price is 4C ) Redeemable onlY at Allen's Super Save Markets I VwUMIT1C0ll PER BOX PURCHASED wQC' ENVELOPES Instant Breakfast: pkg. 4l PILLSBURY'S WITH FREE GINSERMAN PAN GINGER BREAM PKGS. i RED LABEL WHITE KARO SYRUP QUART JAR If FISHER'S POUND BAG WALNUTS 93c POP CORN 2 BAG 29 MARASCHINO CHERRIES 3 BOTTLES J! Q0 BAGGIES -25 C0UNTtfT m FOOD WRAP :.2Sft BAKER'S CHOCOLATE chips 2&n BAKER'S 16-oz. Pkg. COCONUT 47 c PENNANT FRUIT CAKE MIX 3? LUCKY WHIP TOPPING 8-OZ. PKG.? 63 SF PLUMP AND MEATY RAISINS 0)-lb. Bag STORE COUPON IIIINIIIIU Illlllir m&M P'CE APPLIES OMiv ia.tu THn rft1fpTm l&pa m ' ,.. . Pillsbury EXTRA LIGHTS PANCAKE MIX Good only at Allen's Super Save Markets I Coupon expires- A L.; 39C I w - PILLSBURY'S I ANGEL FOOD I CAKE MIX i WITH COUPON SJ1 LiV I - Good. only at Allen's Super Save' Dor MU WITH THIS COUPON iiiiiiiiiiiiciiii iiiiiciuii iiic2iiiiiiiiiiiiciiiiiiiiiiiiiiiiiciiiiiiiiiiiie7 m r ' ( Si . |