| OCR Text |
Show T : r rPoor copy s Remember when? Read the classifieds Mm 11: Jlll4 FLINTLOCK CASTLE GOLD 3Hx4xl 316x4x1 Simulated woodgrain on 316x4x7 1st erode 2nd grade simulated on lauan plywood. Simulated wooagrain on hardboard backing. lauan plywood. $559 $7W RED OAK NATURAL COLOR WINDSOR BROWN 316x4x8 316x4x8 Simulated woodgrain on hardboard backing. finish Simulated CORK 316x4x8 1st grede on lauan plywood. Simulated finish on lauan plywood. 4 6" 5 Gtris 6 Dicks PEKING! Make the most of this summer's harvest cooking liquid becomes part of the dish. Or, Ms. Tartan slice home-grow- n suggests, carrots, cook them, and them with freshly cooked potatoes in a scallop dish with d sauce made an badminton court has been with broth. Each of the following dishes converted into a carrot patch, tomato plants replace the makes the freshly harvested dahlias and broccoli flourishes vegetable taste different. wheie sunflowers used to grow. N.C. Not since the days of World War II Victory Gardens has there been such an interest in raising vegetables at home says Beth Tartan, consultant for College Inn chipken broth. The WINSTON-SALE- Apartment dwellers utilize decks, patios, even sunny windows to know the joy of homegrown produce. Farm stands have also come into their own. Many homemakers make special trips ( . for locally grown vegetables; even more make a point of stopping on the way home from weekend vacations. As if that were not enough, supermarkets and stores are seasonal bargains offering on vegetables. mix-mat- onion-flavore- BROCCOLI WITH EGG LEMON SAUCE 1 large bunch broccoli or 3 packages (10 ounces each) frozen broccoli spears 1 can (13 ounces) College Inn chicken broth Vi teaspoon salt lt cup light cream (about) cup butter or margarine flour 13 cup 2 tablespoons lemon juice 2 eggs, chopped Salt and pepper hard-cook- Many home gardeners bank If using fresh broccoli, trim it and cut into spears. In covered saucepan, simmer broccoli in chicken broth and salt for 20 minutes or until Drain broccoli is tender-crismeasure and broth into a add enough cream to make 2 cups. Keep broccoli warm in saucepan. In quart saucepan, melt butter and stir in flour. Cook 2 minutes. Gradually stir in chicken broth mixture. Cook over low heat stirring constantly until sauce bubbles and thickens. Stir in lemon juice and overpowering them. eggs. Season to taste with salt College Inn chicken and pepper. Heat until bubbly. broth, available in Place broccoli in a serving dish. cans, can be used right from the Spoon sauce over it. can no need to dilute. Makes 6 servings. Try it over broccoli in a sauce with a whisper of lemon and a ZUCCHINI AND TOMATOES pleasant addition of chopped, eggs. Use it with a 4 bacon slices, diced little Italian-styl- e seasoning, to 1 onion, chopped simmer zucchini with tomatoes; 1 garlic clove, chopped later, finish the sauce with 1 can (13 ounces) College Inn cornstarch' so the vitamin-ric- h chicken broth an oversupply of vegetables as frozen assets, but, of course, the vegetables taste their best when cooked shortly after picking, Ms. Tartan says Its up to the homemaker to set out the daily harvest in recipes which are new to the family. Canned College Inn chicken broth can be very helpful in adding a subtle new flavor to familiar groceries. green Since it is rich with chicken flavor, it enhances the natural taste of the vegetables without 6 zucchini, cut into SCAI 1 OPH) POTATOES PI. I s 2 cups sliced carrots 4 cups sliced potatoes Vi teaspoon oregano can (13 ounces) 2 teaspoons salt ( ollege Inn chicken broth I large onion, thinly sliced cup cornstarch 4 tablespoons all purpose flour Vi teaspoon salt In saucepan, cook Dash pepper bacon, onion and garlic until ind dried parsley Paprika browned and crisp Add for garnish (Optional) chicken broth, zucchini tomatoes, basil, oregano and small saucepan, cook salt. Cover; simmer 10 to 15 canots in salted water until minutes, or until zucchini is tender-crisMix cornstarch tender Meanwhile, in medium and Vi cup water Stir into skillet, vook potatoes in salted zucchini Cook over low heat, water urtil ,ust tender Drain stirring constantly, until sauce potatoes in eollander. set aside can ol the chicken bubbles and thickens. Serve in Add one-ha- ll broth anu the onion to the individual vegetable dishes skillet Simmer until onion is Makes 6 to 8 slices 2 tomatoes, diced Vi teaspoon basil 1 p. r By Coast lumber inspection bureau. to 7 minutes. Remove onion, set aside. Stir flour, salt and pepper into the remaining chicken broth from the can Gradually stir this mixture into simmering broth in skillet Cook, st'rnng until thickened just tender, 5 In casserole, layer of the potatoes, of the sauce, the carrots, one-haof the onions, one-I- n third sauce, remaining potatoes and on,ons and remaining sau,ce SPnnkle Wlth PaPnka and parsley, if desired. Bake in a Preheated moderate oven (350 30 defLe,es) .minutes, or until bubbly and golden, one-ha- lf one-thi- REDWOOD CEDAR FENCING the grading rules of the West rd 39 1x4x6 No. 3 D.E 1 x4-- i 1x4-- 6 ft. No. 1x6x6 No. 1 x6-- 6 1x6-- 6 54 .85 No. 2 (lot top 1 1 codor 1x4-- 6 FT. COMBED 1x4-- 6 FT. ROUGH 2x4-- 8 FT. $4$ 4x4-- FT. 8 ft. No. 2 codor ft. No. 3 rustic codor 2x4x6 ft. codor (land and bottpr . .... 2" $5" 1S4S CHAIN LINK lVi GAUGE 50-FAROLl AMERICAN MADE 1 $1 codor 98 79 $lw 69 4 FT (77 5 FT (100 $J6S 6 FT (117 IRS.) LBS.) ... 32 .. MO5 M795 LBS.) if FIREPLACE SHOP END OF SEASON SALE fr Makes 6 servings. MARCO CIRCULATOR servings 18P- Zero clearance heat circulating fireplace. built-i- n R.g. $238.95 DBC0UNTED WE STOCK ODD & END ASBESTOS 316x4x8 316x4x4 CABINETS p. SAVE..9 1 -- - While Stock Lasts 74x4x8 74x4x4 I SHINGLES 2401b. LINOLEUM FIRST GRADE 6 FOOT WIDTH 15 Yr. Guarantee $65 Full-streng- th . $25-- LOWEST PRICE ON NO. 1 SHINGLES IN THE STATE OF UTAH. per running ft. DIMENSIONAL LUMBER A FENCING DIMENSIONS ARE APPROXIMATIONS hard-cook- WSC continuing education plans trip Two outdoor recreation and education trips have been planned by he Weber State College Division of Continuing Education, one in August and another in September. "Forward to an approach to Basics, skills learning in all areas of elementary and secondary education as a response to the popular "Back to Aug. 18 to 25, participants will travel to Portland, Ore; which offers a choice of hiking, backpacking, golf, tennis, jogging, swimming and more. Seattle and Vancouver, Wash.; and Boise Idaho. Then Sept. 8 through 13 a second trip will travel to San Diego, Calif, and Las Vegas, Nev. movement; said; These outdoor education been have packages designed to remove the teacher 4 Traditional vegetable recipes can be made even more templing by adding chicken broth lo enhance the flavor of fresh produce. 1 o make preparation easv, use ( ollege Inn C lucken Broth "Physical Education, y In addition to Mr. Blake, WSC faculty members Bud Stephenson, Leon Blake, for the two courses and Harley Adamson, and Gary Willden will serve as instructors during the two trips. Cost for the Aug. trip is $356 and $365 for the September 18-2- 5 setting Seminars include Achieving Realistic Sense of Self Worth workshop including the best of human potential, analysis, and transactional The price includes lodging, travel in college vans, and three hours of college credit. A $50 deposit is required by Aug. 12 for the first trip and Sept. 1 for the second. For more information or to register, call the WSC Division of Continuing Education at 826-677- 375 5th Street Ladies Lingerie and Apparel 393-221- 1 OearaurcKE and a variety of provide recreational activities along with the opportunity to take academic classwork for credit, - PHONE from the regular academic Well show you how to do it yourself and save money. 3 ft? behavior; Basics your kitchen O Loung Wear all! s OFF on Sleep Wear DIMENSION LUMBER AT DISCOUNT PRICES SPECIAL ON FULL UNIT LOAD AUllEIVWiUDJEWI TO PRIOR SALE. rjFJ VO CMS & DICK'S THE WALL PANELING KINGS Swim Wear Open 9 o.m. to 7 p.m. 972-873- 1 7 e 972-873- 555 West 3500 South (1 OPEN SUNDAYS 8 e 972-873- 9 Q Block East of Redwood Rd.) 1 0 o.m. to 3 p.m. |
