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January 24, 1974     The Florala News
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January 24, 1974
 

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IMAGE ©SMALLTOWNPAPERS, INC. ALL CONTENT COPYRIGHTED. ALL RIGHTS RESERVED. USE SUBJECT TO LICENSE AGREEMENT. REPRODUCTION, DISSEMINATION, STORAGE, DISTRIBUTION PROHIBITED. THE FLORALA NEWS- THURSDAY, THE PAXTON Fighting Cats 3RD In Ranking III I II II I Slate SetFor Conference Title of Donnie Scroggins, and the de- corators, Cheryl Mixson, Nay- lene McClellan, and Cathy Schofleld. The producers, Mr. Craig Reynolds, and Miss Kay Crawford, are to be con- gratulated for their fine show. Paxton's strong Bobcats whipped off three wins for both squads last week, with the var- sity ranked #3 in Class A in the State of Florida. The first win was Friday night, January II, when the B-team beat Beth- lehem 36-27. Danny Varnum led with II points for the vic- tors. The varsity also won in an exciting contest 69-65. Clint Washington had 19, closely fol- lowed by Mike Hulion with 15. Dennis GeOghagan scored 13, Corrigan Campbell, 12, Paul Varnum 8, and Billy Pridgeon 2 for the Bobcats balanced at- tack. Brown lead the Wild- cat attack with 28 points. In the first home game in a long time, Paxton defeated Pensacola Academy 60-21 in the opener Tuesday night. Lit- tle guard Timmy Geoghagan had afield day outside, with 15 points in a game where all Bobcats scored. Danny Vat- hum had I0, Johnny Cuddy 8, Ralph Coleman 6, Keith Scho- field 5, Tommy Ballard 5~ Mike Thomas 3, Thomas Fulg- ham 3, Willie Washington Z, George Smith Z, and Tim Hu- lion 1 for the night. Academy was led by Georges and Lama, both with 6 points. Thevarsity won 60-41, with Corrigan, Den- nls, and Clint all in double fi- gures. Another Pensacola visitor received similar treatment Friday night, January 18, 1974. Liberal Arts fell 55-28 in the opener; Danny Varnum contin- ued the hot hand with 17points. Paxton's varsity won 74-58, with all five starters in double figures. The Bobcat teams are both I0-3 on the year. On all Heaters, Water Heaters, Stoves WAYDE & PAT WILKERSON Offw spp~IN to Mo4dl aS@/t, NS[ *r,~ 4~qOt. !~:kqe ~lt The "first and third ranked teams in Class A competition in Florida will be favorites in the Tri-County Conference Tournament opening this Thursday night, January 24, 1974, at Ponce de Leon gym. Both A and B teams will participate, both meeting Lau- rel Hill. Besides the Bocats and the top-ranked Pirates. Freeport's Bulldogs, Laurel Hill's Hoboes, and Bethlehem's Wildcats all have good records. The excitement should begreat, so save up some gas and make it over to Ponce de Leon for some fine high school basket- ball, starting at 6:00 onThurs- day, Friday, and Saturday of this week. Also a reminder that the By Mrs. Mary Ellen Haynes "Venison steaks from a boned deer are cut differently than domestic meat. Cut all venison steaks thin, except those coming ~rom the loin and tenderloin. Steaks from tenderloin and loin can be cut either thick or thin, depending on your preference. A thin venison steak is about I/4 inch thick and a thick one is about 3/4 inch. The diameter of small steaks can be enlarged by butterflying them. A but- terflied steak consists of two steaks laid side by side but connected by tissues on the edge. The chunks of round from the hind leg make excellent steaks when cut thin. Have the chunk partially thawed by dinner time but cut it into I/4 to 3/8 inch steaks just before frying. Fry in hot skil; let or frying pan. The fry- ing time is about 90 seconds on a side for a steak cut 1/4 inch thick. Fry steaks just enough to brown the outside but leave the center slightly pink. The steaks should be juicy and tender. If steak is dry or tough, it was cooked too long. "Steaks from the loin are usually cut 3/4 inch thick. How- ever, they can be as thinas I/4 inch and as thick as 1 I/2 inches. Fry or broil to suit taste. "If roasting venison is a challenge to you, try this re- cipe: lay out a piece of Bobcats last home game will aluminum foil large enough to be on Friday, February 8, 1974. SEN|OR OF THE WEEK double-wrap the roast. Sprinkle Come out and support the Bob- one half package of dehydrated cats! vegetable soup mix on the alu- minum foil. Place the thawed roast on top of the vegetable mix and pour rest of the soup P.T.A. Results SCROGGINS mix on top of the toast. Tight- ly wrap aluminum foil around The PTA meeting on Thurs- A knowledgable, likeable guy the roast and place it inanoven day night, January 10, 1974 who participatesinmanyschool preheated to 325-350 F. Cook featured a fine display of local activities, Donnie Scroggins the average two orthree-pound talent of all ages. The winner plans to major in Engineering venison roast from 1 I/2 to was Alfred Rutherford, aafter attending OWJC. Z I/2 hours, depending, on how senior, who played "Bolero" Donnie is the son of Mr. and well done you prefer the yen- on his trumpet. David Warren, Mrs. Ray Scroggins; his ison. The meat will be juicy a fifth grader, took secondwith brother, Davis, is a sixth grad- and moist with this method of a fine version of "Pretty Blue er at Paxton. He loves steak roasting. Eyes", almost out of"Am- (an expensive luxury these "Use your favorite shor- erican Graffiti". The third days), and likes to listen to tening in frying steaks, but ba- ptize went to the baton team Lobo on the stereo, another con and beef fats are faro- of Earline Covington andSheri one of his hobbies, rites. If you have never tried Mathis with a dance version of Dnnnie is a member of Pax- beef fat as shortening for frying "night rumble". The PTA ion's varsity track team, steaks, youmaybein foraplea- awarded prizes of $I0, $6, and specializing in long distance sent surprise. $4 for the winners, events. His favorite subject Freezing chunks of venison Congratulations to these and is physical education, but he whole helps preserve moisture the other fine talent presented, also excells in electronics and and flavor in meat. Also, it A special note of thanks alsoto math. With some of the money saves time in cutting and wrap- emmce Anita Kelly, sound crew his engineering degree brings, ping and gives the cook a choice Donnie has plans to visit Eu- of ways to prepare the meat rope. Concerning the energy for the table. crisis, he thinks its "a bunch "Keep all air out of ~aek.~;- of bologna", and believes we'd age and double wrap them in~ all save energy by attending suitable paper or seal tightly basketball games and leaving in special plastic or freez- our home lights off anyway, ing bags. The best way to Good point Donnie! freeze meat is to have it quick-frozen at extremely cold temperatures and then stored at 0 F. or below. Whatever method of wrapping you use, be sure to label and date each package for later identifica- tion. "Ground venison can be mixed with other meats to make excellent meatballs, sau- way sage, weiners, and bologna. Most parts of the deer will make excellent jerky. Dicing The rather disappointing Co- venison into small pieces and met Kohoutek is fading from canning it is still an old view now, but on Saturday, Jan- favorite. Good stew meat can uary 12, 1974, several Paxton be made from trimmings and students met Mr. Wooten at by cutting the ribs into short Gaskin School for a last look pieces." at the celestial visitor. Mr. VENISON STEW - Cut your Wooten did get a picture of it meat up in about inch squares, with the Polaroid Swinger, but the amount depending on the the contrast is too little to number of people to be served. print in the paper. Cut up about 3 onions and 3 chili peppers, celery, pars- Pre-season offer on the round one conditionin now and get a bonus or *44"Full Warrant,/. RETAIL VALUE $249.95 290-Ib. capacity chest ty~ freezer. If you p~n to install central air ooodttioning this year, or rep~l~ your old, worn. out unit, act now and let a spectacular bonus. You'll be ready for summer's hottest days with quailty Carrier cooling that's so efficient it conserv~ anew, and you get the bonus of your choice. This offer is made po.tbte ~y Carrier and OUr distributor to ene..o~-qp You to b~ now before hot w~ther arrives. (Offer applies only to home.ownert) Act now, this is a limited time offer. Call for free estimate. No obligation. REFRIGERATION ley, and oregano or Mexican WING SCENE sage into an iron pot. Heat some olive oil and braise these vegetables for about 3 to 4 OF DOMESTIC minutes. Put in the meat. Add half cup of vinegar to make DISPUTE the meat tender. Let fry with lid on, stirring frequently. The The trailer of an elderly meat will produce its own lady several miles, northeast juices. Cook until it begins to of Wing on the Wing-Florala turn white then add oregano. highway became the scene of Next put in two 16 ounce a domestic dispute which left cans of solid pack tomatoes one man slightly injured and or 4 cups fresh tomatoes, another in the county jail await- whichever is convenient. Now ing bond and arraignment on add 4 to 5 potatoes cut into a charge of assault with in- inch squares. Add about the tent to murder, same amount of chopped car- Glen Wayland Howard, white rots. Let cook for about an male, age 27, of Florala, went hour and a half. Thicken with to the trailer home of his ex- a little flour and water. wife's grandmother 0ntheWing DEER SAUSAGE : The pro- r highway in the early morning cess of makingvenison sausage" hours of Monday, January 21, begins at the time' the deer is carrying a butcher knife, butchered and dividefi. Many According to arresting of- tough parts of the carcass are ricer Glen Chambers, Howard not suitable for choice cuts. was confronted by his ex-wife's Save.these, and to them add present husband, George Me- an equal amount of fresh pork. Greedy, of Cleveland, Ohio, at Grind the whole, turn into a the door. As McGreedyopened large pan, and season. Sea- the door, Howard lashed out at soning should include, besides him -with the butcher knife, salt and pepper, a sprinkling barely missing stabbing him in of red pepper and a small the chest. McGreedy then re- amount of sage. Knead and fated to Chambe,'s that he work the entire mixture to- Caught. the wrist of Howard~ gerber, after which it may be causing the knife to slash served as hamburger or stuffed across his hand. in sausage skins or loose McGreedy then swore out a meshed cloth bags and smoked warrant for Howard's arrest, with hickory smoke for 3 days. due to alleged threats made by DEERBuRGERS - "~. pounds Howard over the telephone, that ground lean venison, I/2 pound he was going to kill him. suet, a handful of moist bread, sliced onion and seasoning, well - mixed and fried like hambur- gers and you will have venison "The cost of being at odds at its best!" DEER LIVER - To prepare wi t h o t h e r s u s u a I ly is the liver for the table, par- greater than you can at- boil first, then remove the ford."-Fred W. Grown, The scum that rises to the top of Bergen (N. J.) Citizen. the water. After half an hour PHONE 858-6081 ~,ROUTE 1, BOX 18 fLORALA, ALA|AMA) , I I parboiling, the liver may be removed and sliced thin. Then fry it in bacon drippings until thoroughly done. Another way of preparing liver involves cutting it into quarter-inch slices and soak- ing these for an hour in cold water. Then rinse well in warm water, wipe dry, and roll each piece in flour sea- soned with salt and papper. Fry the pieces in bacon drip- pings. When the liver is near- ly done, bacon may be fried in the same pan, and you'll have a delicious platter of liver and bacon. For an add- ed touch, put slices of raw onion on the platter. VENISON ROAST - 1 (4-5 Lb.) boneless venison, I/4 pound sliced bacon, I/4 teaspoon pepper, pinch sugar, I quart buttermilk, 1 teaspoon salt, 2-4 tablespoons sour cream (optional), 2 tablespoons red wine vinegar Soak the ;nison in butter- milk to cover for 2-3 days, turning once or twice. Re- move meat and place in roast- ing pan, reserving the butter- milk. Cover the meat with bacon and roast, covered, in a moderate oven, 350 F, for about 40 minutes, putting it over the top of the roast when you turn it. If you use an oven ther- mometer, the roast will be rare at 135, medium at 140, and well done at 150 F. Unless the venison is old and there- fore tough, it should be pink if not rare. For the last 15 minutes of cooking, add salt and pepper, remove cover and let the meat brown. To make gravy, remove meat from roaster, scrape all the brown bits from the bottom of the pan into the gravy. Thicken with a little flour and water paste. Add I/2 cup of buttermilk, sour cream, if you wish, sugar and vinegar. If not using sou, r cream, use I cup buttermilk. Strain gravy. Six to eight servings. DEER PATTIES - 3 pounds ground deer tenderloin, 2 tablespoons grated onion, I egg, lightly beaten, 1/4 teaspoon chili powder, I/8 teaspoon pepper, 3 tablespoons very fine bread crumbs, 2 teaspoons salt, I/2 teaspoon turmeric, I/4 teaspoon garlic salt. Blend ingredients thorough- ly, leaving out garlic or onion if you prefer, and mold into patties. Place in I/2 cup of margarine or clear bacon fat, and brown. When browned, add I/3 cup of water and co- ver. Simmer for half an hour. VENISON POT ROAST - 3 to 4 pounds venison, I tablespoon salt, 2 cups water or 1 can n/son cream of mushroom soup, 1/2 cup flour, dash of pepper, 1 pkg. dry onion soup mix. Rub meat with mixture of flour, salt and pepper. Brown on all sides in hot fat in 4- quart Dutch oven. Add water and onion soup mix. Cover tightly. Cook slowly for 7. to 3 hours or until tender. Turn meat occasionally while cooking, adding more water if necessary. Yield: 8-10 ser- vings. VENlSON SWISS STEAK - 1/4 teaspoon pepper, 2 teaspoon salt, 3 tablespoons fat, 3/4 cups flour, 4 venison steaks, 2 tablespoons onion salt. Combine flour, salt and pepper. Cut steak into indi- vidual servings. Pound dry ingredients into steak. Brown steaks in hot fat in Dutch oven. Sprinkle each piece with onion salt. Remove meat; make gravy. Replace meat; cover. Cook over low heat for 1 hour and 30 minutes or until steak is tender. Yield: 6 servings. VENISON CHOP SUEY - 1 pound vension, cut into cubes, 1 cup chopped onions, 2 table- spoons molasses, 1 can bean sprouts, 1/4 cup butter or margarine, 2 cups chopped ce- lery, 2 tablespoons soy sauce, 3 tablespoons cornstarch. Cook venison in butter; do not brown. Add onions, celery, molasses and soy sauce. Cook for 5 minutes. Drain bean sprouts; reserve liquid. Mix cornstarch and reserved li- quid; Add slowly to meat mix- ture. Cook until thickened. Add bean sprouts; heat thoroughly. Serve over rice or chow mein noodles, if de- sired. Yield: 6 servings. For additional recipes call the Extension Office at 222- 3712. Conserving Food You can tell a carpenter by his chips, an artist by his style and a cook by her garbage. In the struggle to save every possible penny on food, take a look at your garbage. Are you using left-overs? Does your family refuse to eat certain foods? Are you discarding good food? The average American fa- mily, according to studies, throws away two-thirds of a pound of food per person a day. In a month this is 20 pounds of food discarded per person. Buying in quantity can cost less. But if you permit half of the 20 pounds of potatoes to ruin there is no saving. Quan- tity buying also involves the use of large storage areas and pre- sents the danger of over-buying perishable items. Be alert also to misleading foods. A jar of juice may cost consid- erable less than a can and con- tain half the quanitity. A label may indicate meat and be mostly liquid. To improve food buying try these suggestions: Avoid "fast move" low price fruits and vegetables. They are usually poor quality and result in preparation waste. Use alternate food forms. Dry milk costs less than whole milk and keeps much better. Use left-overs in soup or TV dinners. Freeze for later uses. Use bones to make soup and broth. Avoid throw-away purchases. Buy for the use. Perhaps in- stant mashed potatoes are a bet- ter buy than fresh ones after you throw away the peelings. Know what is edible and fi- gure the cost per saving. WALT i Life is really more what you make it than what you make. In 1974 Check With Us FOR ANY OF THESE SE All types of checking accounts High earning savings and Certificate accounts Safe Deposit Boxes Save-By-Mail Depository for Federal Withholding Taxes Home Improvement Automobile Money IThe Of FI MEMBER OF FDIC The ideas we're about to give you aren't really limited to electric heating. If you'll put them into practice, they'll help you make better use of the electricity that's involved in in whatever kind of heating system you've got. And they'll help "'our whole system work at maximum efficiency. It is generally accepted in the heating industry that your home heating system will operate at its maximum efficiency if you set the ther- mostat at the minimum comfort level and then leave it alone. You'd also better be sure you're not heating the great outdoors, instead of the living room. Seal cracks around doors and windows, close dampers and block flues in unused fireplaces, and be sure your house is com- pletely insulated. And, if you thinkyou can't afford storm windows doors, just remember they can reduce heat by as much as 15 But there's one part great outdoors you to keep out, and the suns Throw back the and let it in. Orlt shady side of house, though, night, will help insulate Public Information and Advertising Dept. Alabama Power Box 2641 Birmingham, Ala. 35291 Please send me my free copy of "Electricity. How to use it for all it's worth." Name Address City_ Now that we've you some ideas, to give you some Not just about electric but about using better all around the Because State .... Zip ........... I~rC'VC , got to bc there wncn you nccd us. I from natural And like it shouldn't Just send for our free And learn to electricity efficiently Twelve months a THE FLORALA NEWS- THURSDAY, TANUARY ~4, 1974 PAGE l0