MANHEIM FORD, INC. 300 SOUTH MAIN STREET MANHEIM, PENNA, PHONE 665-3551 — 665-3552 — 665-3553 3 DAYS ONLY — Friday, Monday and Tuesday WEDNESDAY, JANUARY 10, 1973 KEEP MEATS FRESH Gifts of food are always welcome but if you received more than you can eat at one time, Extenpesion consumer specialists at Penn State say you need to store hams, smok- ed turkey, smoked fish and is best to use ham and some of the sausages by the end of two months. Quality begins to deteriorate after that time,, al- though they may be safe to eat. You can store canned hams for an indefinite period in your refrigerator but it is | a a a a AQRRRDA[NARRIRRARKRNAN Re a —————— a ———— ~~ | ARRRRRARRARARRARSRN CLEAN SWE MAKE YOUR OWN DEAL! — OUT THEY GO! — SALE BEGINS AT 9:00 A. M. SHARP EP SALE! ata WE NEED THE ROOM DON'T DELAY! ® The Cars listed won't last long ® PLEASE NO DEALERS ALLOWED ! ’ 1368 PONTIAC 1973 FORD LTD. 1967 : Catalina 4 door Sdn., Nice! 4 Door, Lots of Extras. FORD MUSTANG $1495 $3995 Automatic, Sharp, Blue. 1961 RAMBLER $59.00 1965 CORVAIR SHARP! 1970 MUSTANG 2-dr., 3-speed, Grabber green $1695 1971 FORD GALAXIE 4 Door, Air Condition $1795 a A SS 1967 PONTIAC 4 Door Sedan Zi 1969 CHEVROLET Kingswood Wagon. 1968 OLDSMOBILE 442 Hardtop, 4 Speed. $1095 $795 $1095 on 1968 REBEL 1968 CHEV CAPRICE Air Condition. 2 Door Hardtop, NICE $1295 1972 DODGE DART Real nice, 4 Door, Air. 1970 CHEVELLE Real Sharp! Malibu Wagon, PLUS 1872 & 1973 DEMO'S - Big Savings Better hurry! Don’t be late! 1971 SHARP $3995 BETTER HURRY! FORD THUNDERBIRD KEEP SLOW-MOVING VEHICLE EMBLEMS CLEAN Slow - Moving Vehicle em- blems can be washed with warm water and a mild household detergent, Faded centers should be replaced. The red reflective border us- ually lasts much longer than the center. A damaged emb- lem should be replaced or re- surfaced with new material if metal backing is sound, sug- gests the Extension Farm and Home Safety Committee of Penn State. SOLOMON RETREAT On Oct, 11, 1942, the Japa- nese fleet was driven from the Solomon Islands. The hippopotamus’s stomach can hold up to 500 pounds of food. Chicken With A Foreign Flair Scores Hit Chicken with a foreign flair swept top honors in the Del- marva Chicken Cooking Con- test held recently during the 25th annual Delmarva Chick- en Festival. Mrs. Florence M. Hearl’s winning Virginia recipe had stuffed chicken rolls with cur- rant sauce. A simplified, shortened ver- sion of “Chicken Kiev” re- ceived top honors in Mary- land for Mrs. Marilynn J. Mansfield, Silver Spring. She used chicken breasts dipped in flour and eggs and rolled in Italian style flavored bread crumbs. French-style “Chicken Pot- Au-Feu” won first place in Delaware for Mrs. Carol Pfeiffer, Lewes. It features cabbage, celery, carrots, on- ions and peas simmered with chicken. Stuffed Chicken Rolls With Currant Sauce whole broiler-fryer chicken breasts, boned and halved cup water tablespoons margarine cup packaged dry herb- seasoned stuffing tablespoon celery tops, chopped tablespoons corn oil teaspoon monosodium glutamate teaspoon salt cup currant jelly tablespoons margarine teaspoon corn starch tablespoons Sherry wine Place chicken breasts, skin side down, on a sheet of alu- minum foil. Cover with an- other sheet and pound them with a food mallet or a rolling pin until flattened to 14” thickness. Remove the top sheet. Heat water in a small saucepan, add margarine, stir to melt; add stuffing, celery tops and mix. On each half- breast, place V; cup stuffing, tuck in long ends and roll up encasing the stuffing. Place a double thickness aluminum foil in the bottom of a roast- ing pan to prevent excessive browning on the underside. Brush the foil generously with corn oil. Put chicken rolls — skin side up — on the wrap. Brush top and sides of rolls with oil. Sprinkle with mono- sodium glutamate and salt. Put the rolls in a preheated 350° oven for 50 minutes. et nN WW = Ow CIT ONIN In a small saucepan, melt currant jelly and 2 table- spoons margarine over medi- um-low heat. Mix corn starch with Sherry; add to jelly mix- ture and stir until sauce has thickened and cleared. Arrange chicken rolls on a warmed platter and spoon sauce over chicken. Serves 4. Delectable Fried Chicken Breasts 4 whole broiler-fryer chicken breasts, skinned, boned and halved 14 cup flour 2 eggs, well beaten 1Y4 cups Italian style flavored bread crumbs, combined with 1 teaspoon monosodium glutamate 3 tablespoons corn oil 3 tablespoons margarine Pound boned chicken breasts iightly between waxed paper. Dust chicken breasts lightly with flour; dip in beat- en eggs; roat with bread crumb mixture, pressing with your hands to obtain a firm, even coating. Refrigerate chicken one-half hour. Heat corn oil and margarine in 11” skillet. Saute 4 chicken breast pieces at a time, 5 min- utes on each side or until gold- en brown and crisp. Keep first portions warm and prepare remaining breasts. Serves 8. The French inspired Chicken Pot-Au-Feu was among the award winning recipes at the recent Delmarva Chicken Cooking Con- test. Chunks of chicken, garden vegetables and a flavorful broth combine to make this hearty meal-in-one recipe. Chicken Pot-Au-Feu broiler-fryer chicken, quartered (with giblets) onion, diced stalks celery carrot, sliced sprigs parsley teaspoon salt teaspoon monosodium glutamate envelopes instant chicken flavored broth mix small head cabbage, cut fod in eights small onions carrots, sliced “:» stalks celery, sliced : cup frozen peas tablespoon margarine Ped bd POW 00 ed DD ped fd G0 ed ND fed Place chicken in 4 quart pan with giblets and barely cover with water. Add broth mix, onion, celery, carrot, parsley, salt, and monosodium gluta- mate. Cover and simmer for 40 minutes. Remove chicken, cool and separate chicken meat from the bones and skin. Cut into bite sized pieces. Strain the broth and skim off all fat, preferably by chilling the broth. Reheat the clarified broth in the 4 quart pan. Add cabbage and onions; cover and cook 20 minutes. Add carrots and celery; cook an additional 10 minutes. Add peas, mar- garine and chicken pieces; heat thoroughly for 5 minutes. Serve in soup plates. Serves 4. other smoked and processed best not to freeze them. meat like sausage as fresh meats. Refrigerate them im- mediately and use them as soon as possible. But if you can’t use them within a short period of time, freezing will preserve them for a while. It About 20 per cent of cars stolen in the U. S. are never recovered, says the National Automobile Club. It Pays To Advertise EN SNEN CNN ESSE YEAR EET SHARE CEEDUNRNS a: ee onceneckers | now: GR Sr, Sy a i 39-41 MARKET $Q., NE EEE OEE EN ERNE EERE N UNE EEN NAR EENY ISENESEEESI EERE ALL FLOOR SAMPLES REDUCED! ALL CHRISTMAS DECORATIONS & GIFT WRAP 1, PRICE HEARNE ZANE NNPEN NAAN NANOS EES) FANTASTIC SAVINGS ON ALL APPLIANCES f ONGENECKER'S f ? AR! a RE rar : PHONE 665-2491 [8 i 39-41 MARKET SQ, MANHEWM 43 STORE HOURS: DAILY 8 TO 5:30 — THURSDAY & FRIDAY TIL 9 AEE ENERO AER SNE NERA SENNA EN SRR EER TENDERS RENNER « THE m—— Nel. Rv RY x r 3 PouuENEEEdNURUD eu NED 8? ~
Significant historical Pennsylvania newspapers