Banner Graphic, Volume 13, Number 96, Greencastle, Putnam County, 29 December 1982 — Page 4

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The Putnam County Banner-Graphic, December 29,1982

Supermarket Shopper Grocery discount purchase program may be too good to be true

Bv Martin Sloane Dear Martin: While shopping at the supermarket I was chatting with another shopper when she suddenly asked me if I wanted to make some extra money without any effort. She then handed me an envelope full of information on a money-making program offered by United Financial Incentives Inc., (UFI) a Pennsylvania company. Because it involves supermarkets, I thought you would like to look into it.-E.S.. Phonenix, Ariz. Dear E.S.: I did look into UFI and here is what I found: At the beginning of November, UFI began offering a multilevel marketing program called the “U.F.I. Grocery Discount Purchase Plan.” The plan seems simple: When you sign up as a UFI distributor and pay a $25 bookkeeping and computer fee, you can then send UFI your supermarket cash register tapes totaling up to SSOO a month and be paid one per cent of the amount shown on these tapes. As UFI tells it, this is a “revolutionary concept in multi-level marketing,” and “requires no product selling, no inventory and no bookkeeping.” What’s more, distributors also receive 1 per cent of the value of the tapes sent in by the distributors they sign up and from additional resulting levels of distributors, through five levels.

THINK POSITIVE and have A Happy New Year We will close December 31, 7 p.m. Open Monday, Jan. 3, 1983, 5:30 a.m. ffoJAwbtyi 1 U.S. 231 North, Greencastle

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If one per cent doesn’t sound like a lot, here’s how UFI projects potential earnings for a distributor: Assuming that all distributors only send in SIOO worth of tapes a month, signing up five distributors brings in $5 a month based on their tapes. If each of them sign up five distributors, an additional $25 of income would be received. Assuming each distributor signs up five more distributors, there would be 125 on the third level (and $125 of income); 625 distributors on the fourth level ($625 of additional income); and 3,125 distributors on the fifth level, bringing total monthly income to $3,905! IT SOUNDS TOO GOOD TO be true, especially since all you conceivably have to do is just sign up five enthusiastic distributors, send in your own register tapes, and then sit down and watch the money roll in! All this money had an ominous sound when UFI president William Newbauer told me that UFl’s goal is to sign up one million distributors by the end of 1983. “Where does UFI expect to get the hundreds of millions of dollars to pay for all these register tapes?” I asked Newbauer. He told me that a “major company” involved in marketing research as well as coupon clearing operations was behind the UFI program, but he refused to divulge the name, claiming it was a “trade secret.” ON THE ONE HAND, Newbauer claims that the register tapes have tremendous market research value, since UFI will have the names and addresses of all these consumers (the distributors) and it will be able to tell the brands they purchase, at least on the tapes from scanner equipped stores. He says he can sell this information to competitive manufacturers. On the other hand, Newbauer admits to being a “novice” in the area of marketing research and further admits that he hasn’t begun to contact the manufacturers who might use his register tape information. UFl’s time may be quickly running out, since Newbauer projects that it will owe distributors $336,000 for register tapes sent in during February and SBOO,OOO in March. UFI may also be headed for legal problems since Newbauer told this reporter that several state attorney generals are questioning the legality of his program. Only time will tell where UFI is going, but refunders who have been offered participation in this program should look at it carefully and cautiously.

Chinese specialty

Sweet & sour pork popular in USA too

By CECILY BROWNSTONE Associated Press Food Editor DEAR CECILY: A new acquaintance told me she would love to learn how to make sweet and sour pork. I said that I had once cut out a recipe of yours for it and that I would give it to her. Now I can’t find the clipping and I’m afraid she may think I just want to keep the recipe to myself. Do you still have it? I like her very much and want her to know I enjoy sharing. LIVEALONER.

CLIP N’ FILE REFUNDS Baked Goods, Desserts These offers don’t require refund forms: Bakery Wagon Cookies, P.O. Box 90, Pico Rivera, Calif. 90665. Receive a $1 refund. Send the Purchase Confirmation seals cut from any three packages of Bakery Wagon Cookies and the panel containing the brand name and net weight from three packages of any brand, any flavor or any size gelatin dessert. Expires March 31,1983. Oreo Cookies Recipe & Party Booklet, P.O. Box 3369, Maple Plain, Minn. 55348. Receive an Oreo Cookies Recipe & Party Booklet. Send one proof of purchase seal from any size Oreo bag or carton and 35 cents postage and handling. Expires March 31, 1983. These offers require refund forms: Jell-o Brand $1 Cash Refund. Send the required refund form and the front panels from either five 6-ounce or 10 3-ounce boxes of Jell-0 Brand Gelatin or five 6-serving or 10 4-serving size boxes of Jell-0 Brand Instant or Cooked Pudding & Pie Filling. Expires March 31,1983. Nestle Free Choeo-Bake Offer. Receive three 1-ounce packets of Nestle Choco-Bake. Send the required refund form and the label from an unsweetened baking chocolate bar or the Universal Product Code symbol from a can of cocoa powder. Expires March 31,1983. Pillsbury’s Best Heritage Canister. Send the required refund form and the bottom panels from two 5-pound or larger bags of Pillsbury's Best Flour, including the net weight statement, plus a $2.50 check or money order. There is no limit on this offer. Expires March 31,1983. Reese’s Cookies $i Refund. Send the required refund form and the proofs of purchase from two bags of Reese's Peanut Butter Flavored Chips. The proof of purchase is the statement “Made From Real Peanuts” from the front of the bag. Expires March 31,1983. Taster’s Choice-Pepperidge Farm Coupons. Receive a 70-cent Taster’s Choice coupon for the 8-ounce jar and two 15-cent coupons for any two packages of Pepperidge Farm Cookies. Send the required refund form and the inner seals from two 4ounce jars or one 8-ounce jar of Taster’s Choice 100 per cent freeze dried coffee, regular or decaffeinated, plus the ingredient labels from any two Pepperidge Farm cookie packages. Expires Match 31.1983.

DEAR LIVE-ALONER: Forget that old recipe for sweet and sour pork! I have a new one for you to pass along. It’s from a Chinese cookbook, “Harmony of Flavors” by Yung-chi Chao Chen. Mrs. Chen teaches Chinese cooking classes, with great success, at the Princeton Adult School in Princeton, N.J. When I met Mrs. Chen she told me that she learned to cook when she was a young girl in China: “At holidays and festivals, my mother always prepared our favorite dishes, and I was right there by her side. I practiced dicing and slicing, shredding and mincing, and saw everything that was going on. Even though my mother didn’t do our everyday cooking, she was trained to surpervise it, and she saw that I had the same education.” Many dishes such as sweet and sour pork have become popular in the United States via Chinese restaurants. However, Mrs. Chen feels strongly that this fare does not always reflect the high standards of Chinese cuisine. Her book includes authentic recipes, made with widely available ingredients, for these family-style dishes. C.B. MRS. CHEN’S SWEET AND SOUR PORK Sauce Ingredients, see below Marinade Ingredients, see below 1 pound cubed lean boneless pork butt or loin, about 2 cups

CLOSED for INVENTORY FRIDAY, DECEMBER 31st Books Plus

‘4 cup cornstarch Corn oil 1 medium carrot, pared and sliced thick 1 green pepper, seeded and cut into squares 1 clove garlic, peeled and slightly smashed 1 cup drained canned pineapple chunks 2 tablespoons cornstarch mixed with l 4 cup water Mix the sauce ingredients in a small bowl and reserve. Mix the pork with the Marinade ingredients in a large bowl and let stand for at least half an hour. Dust one half of the pork at a time with the *4 cup cornstarch. Shake in a strainer to discard excess cornstarch and reserve the pork. * Heat 2 cups oil in a wok over medium-high heat for about 4 minutes. The oil will be the right temperature when a piece of meat comes up immediately from the bottom to the surface of the oil after being dropped in. Fry half of the pork cubes for 7 to 8 minutes or until they are crisp and golden brown. Regulate the heat during the frying so that the meat browns well without burning. Remove the pork with a strainer or a slotted spoon. Fry the other half and add to the first batch. Cover with foil and keep in a warm oven until serving time. Heat the clean dry wok with \Vz tablespoons oil; add the carrot and stir-fry over medium heat until almost tender; add the green pepper and fry for a few seconds more. Turn

Calendar of events Thursday Larabee Lodge No. 131 F & AM, Stilesville will hold an open installation of officers at 7:30 p.m. Thursday, Dec. 30. The public is welcome. Refreshments will follow. Men’s interdenominational prayer breakfast is held Thursday at 6:30 a.m. at the Double Decker Restaurant. Order •from menu. Friday Putnam County Singles will have their annual New Year's Eve party at the Beagle Club in Cloverdale. This is a semiformal (dress-up) affair. It will be held at 8 p.m. Friday, Dec. 31. The cost is $2. This is an adult activity. For more information, contact Cindy Reeves 795-3391. There will be an old fashion Square and Round Dance on Friday, Dec. 31 at the Lions Hall in Roachdale, beginning at 8 p.m. The music will be by Don Woods and The Flint Creek Ramblers. The public is invited. Beech Grove United Methodist Church will have an oyster and chili supper New Year’s Eve at 6 p.m. Friday, Dec. 31 in the church. Mr. and Mrs. Jackson who just returned from Saudi Arabia, will be talking and showing slides. Everyone is welcome. Wednesday Greencastle Chapter No. 255 of the OES will hold its stated meeting at 7:30 p.m. Wednesday, Jan. 5 at the Masonic Temple. Adahs will be honored. All members welcome. Give your pre-school child a break in his routine. Tots Time offers little ones the opportunity of forming friendships with other children as well as learning to adapt to an environment other than home. Meanwhile, you can enjoy some free time of your own. Tots Time is open every Wednesday from 9 a.m. to noon and is located in the First Baptist Church on Judson Drive (behind Marsh). Monday The Greencastle prospective chapter of Sweet Adelines will meet at 7 p.m. Monday, Jan. 3 at the First Baptist Church on Judson Drive. Tuesday Putnam County Singles have been invited to the Terre Haute Singles meeting at the Methodist Church, Poplar Street (across from Meadows Shopping Center) at 7:30 p.m. Tuesday, Jan. 4. Everyone is asked to bring a covered dish for a pitch-in. For information, call Bill Gould at 653-9625.

the carrot, green pepper and oil into a small bowl and reserve. Add 1 tablespoon oil to the wok. Brown the garlic in it and discard. Add the reserved Sauce and bring to a boil. Add corn-starch-water mixture and stir until thickened and translucent. Add the pineapple chunks and the reserved carrot, green pepper and oil mixture, then the fried pork. Mix well and serve.

Calcutta cabbage tasty vegetarian dish

By CECILY BROWNSTONE Associated Press Food Editor Several years ago on a visit to Houston, Texas, I enjoyed ferreting out a cookbook subtitled “A Bengali Guide to Indian Cuisine,” published by a small press that recently I have not been able to track down. The cookbook was co-au-thored by Aravinda Chakravarti, a young man from Calcutta, India, who at the time was living in Houston. The book was strikingly illustrated by Bikash K. Das. Because the book is now out of print, the chances are you haven’t come across a delicious and practical recipe for Calcutta Cabbage in it. I found this vegetarian dish an interesting accompaniment for simply prepared fish. It’s a big recipe and at my house there was some left over. I added that to cream of tomato soup, and it made a marvelous combination. CALCUTTA CABBAGE 2 to 3 pounds fresh cabbage, thinly sliced 2 large potatoes, peeled and diced (‘/z-inch pieces) 8 to 16 ounces frozen green peas (or fresh peas if available) 3 /4 tablespoon turmeric 1 teaspoon allspice v 2 teaspoon red pepper (or to taste)

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Sauce Ingredients: l-3rd cup sugar, l-3rd cup cider vinegar, V 4 cup ketchup, t 4 cup water and 2 tablespoons soy sauce. Marinade Ingredients: 1 teaspoon dry sherry, 2 teaspoons soy sauce, teaspoon salt. NOTE: “Harmony in Flavors” by Yung-chi Chao Chen ($7.95 plus 65 cents postage) may be ordered from P.O. Box 256, Princeton, N.J. 08540.)

teaspoon salt (or to taste) teaspoon sugar l 8 teaspoon each mustard seed, fennel seed, cumin seed 1 cup water 1 to 2 tablespoons vegetable oil In a large saucepan, heat 1 to 2 tablespoons oil. Add the teaspoon of mustard seed, fennel seed, and cumin seed. The oil is hot enough to fry when the mustard seed begins to sputter. Add the diced potatoes and fry until they are a light golden brown. Remove the potatoes from the pan, leaving as much oil as possible. Add the cabbage a little at a time and fry for about 10 minutes or until cooked down; stir often to prevent burning or sticking. Cover the pan and cook for 3 minutes more being careful not to burn the cabbage. Then add the diced potatoes, the 3 / 4 tablespoon turmeric, 1 teaspoon allspice, teaspoon red pepper, teaspoon salt and v 8 teaspoon sugar; mix thoroughly. Cover the pan and cook for about 2 minutes more. Add the 1 cup water and bring to a boil. Add the peas and reduce the heat to very low. Simmer for 10 to 15 minutes or until the water has been absorbed. Serve hot. Makes 6 to 8 servings.