Indianapolis Recorder, Indianapolis, Marion County, 2 January 1982 — Page 6

BAAE L. TMIMOIAlUPOilSKCCOtOCI PAGE 6 SAfWftAY, JANUAtT l. Iff2

TRUST THE Pevquin Club, one of the city's obtest and most respected civic-social (rut/its, to he generous this time of the year. Ever thtruqhtful, the gents, as a special Christmas project, stocked up on grocery stuffs at Smith's Market, UOth and Boulevard, to fill baskets for the needy. Members of the 22-year-old club, say they not only helped spread season cheer this way, but helped

promote patronizing of black business. According to club president, Harold Hardister, members go out of their vxiy to help people year-round, and The Penguins remain a strong community-orientated club. Posing with the holiday goodies are Samuel L. K. Care y\left) and Bernard Brents. \Leonard T. Clark Sr. photo]

If you are looking for stylo, sophistication and culture, then you want to place your Dak in the hands of (Hr. Robert Gray He specializes in curfy perms such as the JHerf-Kurr. The Cahfornia Curl. The TCB E-S Curt and has extensive training witn Jhiratack in the Algele cold wave...

Mr Gray's

THE ABSOLUTE AUTHORITY

IN CURLY PERMS ”

Graduate of Pore Beauty School 1968 Insturctor at Pore Beauty School Registered with Indiana as a Beauty Cuhartst.

and CosmoMogy Association. Inc. Taught nurses on Block Hair care at

Mr. Gray's Credentials

A participant in The International Beauty Show n Las

Vegas-1979

MCA-fhrdue IMv. 3rd year skident n

The Advanced

He was a hue year RapandConsuBant tar Rant Roberts

Mr. Robert Gray Senring (ndarapofis For 14 Years Prosperity Inc. 3839 N. Par* Ave. Phone 926-7457 BYAPFQMTMBfTONLY

Mr. Gray is the export in curly perms. He wM strongmen and

your hair before your curt is gwon Ho wM analyse your hah texture and tacai Matures and cunsuh you on which style el curly perm is best for you Mr Gray wMcorroct your hah id is ponwnhy damaged He a a per- > teptiomst 'and you wM nut leave Prosperity lac. uaM your hah is pefr) j

' Advanced Training GMea To licensed Hah Bressers i; CUP & BRING COUPON

REGULAR I t; b fcASY UUHL *50“ IJHERI-KURL *50“ J CALIFORNIA CURL *50“ ■ PERMANENT *30“ J TOUCH-UP *23“ I.SHAMPOO & SET *10“ 4^ cduponGOODtWnilJAH is. 1962

Happy Hew Year

* r

Ann's Bootery 15 West 22nd st. Stop ki for Special Savings During oar After The Holidey Sale! 926-5245

A Black Newspaper... UNIQUELY YOURS!

SUBSCRIBE TODAY

Holiday entertaining buffet

lief A Cool

ery

One of the most pleasant ways to entertain during the busy holidays and enjoy it more - is with a buffet. You can set it up at your leisure - and at party time, let guests serve themselves and not worry if the party “grows” - you can handle extras easily.

by Ethel Moore

vinegar, dry mustard and ginger in saucepan. Bring to simmering stage; simmer 2 minutes. Brush glaze over roast several times during last 30 minutes of cooking time. Makes 8 to 10 servings. ORIENTAL CHICKEN WINGS

Some good ideas for buffet 16 chicken wings (cut at joint.

meal planning follow. The Glazed Pork Roast requires minimum preparation. Both the. Sweet Potato/Orange and Country Vegetable Casseroles can be readied ahead - and are stretchable. Salad, beverages and a dessert (perhaps the fruitcake) can complete the festive meal. Use your holiday flowers to decorate and be sure to don your prettiest “at home” look, too. Relax and enjoy! Our wannest Season’s Greetings to you and yours! GLAZED PORK ROAST 4 to 6 pound boneless pork loin roast (double kin, rolled,

tied)

1 jar (10 ounces) currant jelly Vz cup light corn syrup 2 tablespoons cider vinegar Vz teaspoon dry mustard Va teaspoon ginger Place roast on rack in shallow roasting pan. Insert meat thermometer in center of thickest part of roast. Roast, uncovered, in 325°F. oven about 2Vz to 3 hours or until meat thermometer registers 1?0°F. While roast is cooking, prepare glaze. Combine jelly, corn syrup.

discard tips) Vz cup brown sugar 1 teaspoon garlic powder 2 ounces soy sauce 6 ounces hot water Mix brown sugar, ginger and garlic powder - add soy sauce and then water. Place wings in marinade and let set 8 hours or overnight. Bake in a 400°F. oven, in a foil lined pan for 45 minutes. SWEET POTATO AND ORANGE CASSEROLE 10 large sweet potatoes, boiled, peeled and sliced 1 cup brown sugar Vz cup butter 3 oranges, unpeeled and thinly

sliced

1 cup orange juice Vz cup honey Vz cup fresh bread crumbs Preheat oven to 350°F. Grease 2-quart casserole. Arrange half the potatoes in casserole. Sprinkle with Vz cup of the sugar. Dot with 2 tablespoons of the butter. Arrange half the orange slices on top; cover with remaining potatoes. Sprinkle with Vz cup more sugar; dot with 2 tablespoons of the

Wing it barbecue style for a robust, economical meal

Today’s consumers are demanding much from the foods they buy. What they’re asking for is quality, convenience, nutrition and overall good value for the food dollars they spend. To meet the demands of alert shoppers, we’ve designed a fall menu that scores high on all counts. And the price tag to feed four is less than $6.00. Spicy Barbecue Turkey Wings take advantage of prepackaged turkey parts--a good buy at local supermarkets. They’re economical and por tions are easy to estimate. Allow one wing, about one.io one and one-half pound each,

per person.

The tangy barbecue sauce brushed on the turkey wings is based on already flavorful Campbell’s Condensed Tomato Soup. Additions of onion, lemon juice, brown sugar, pickle 'relish and snappy seasonings produce a peppy basting sauce that is hard to beat both in terms of taste and cost. Use this sauce to add flavor to other meats, too, such as spareribs or chicken. lAke a spicer sauce? Vary the quantity of seasonings according to the family's preference. This recipe is moderately hot. but can be

easily adjusted.

Cooked in a heavy pan on the stove-top. Spicy Barbecue Turkey Wings will serve four people for approximately $1.00 g—>m>m< mnmmnmnm

i999y

•%

fTOMMYTMC B ATTEftY SiffVId CEMTiB FOff A fWU ESTIMATE 25J5E. JDtfcSTRCST >M—M—M>MBMBM«—

mm ww

IrtSb's Fhwers

923-7239

PALMER DODGE

WILL SELL YOU ANEW DODGE , 5499 ##

*UX MTMMf I • M PAT Ml,, Mn

honey. Top with remaining orange slices. Blend orange juice and remaining honey in small bowl; pour into casserole. Combine remaining sugar and crumbs; sprinkle on top. Dot with remaining butter. Cover; bake in preheated oven for 45 minutes. Remove cover; bake for 15 minutes longer. Serves 10 to 12. COUNTRY VEGETABLE CASSEROLE Vz pound fresh green beans, sliced 1 pound fresh carrots, scraped and sliced 1 small head cauliflower (break in flowerets) Vz cup cooked or canned chickpeas Salt and pepper Vz pound Cheddar cheese, grated (2 cups) V* cup butter or margarine Vz cup milk Cook vegetables in boiling water until barely tender (each one separately). Arrange vegetables and chickpeas in a large buttered casserole, sprinkle with salt and pepper and grated cheese. Dot with butter and add milk. Bake in a moderate oven (350°F. about 20 minutes or until bubbly. Makes 8 servings.

The full meaning of "zip" in "ZIP Code" is "Zoning Improvement Plan."

A HAPPY AND KM PROSPEROUS NEW YEAR IS EXTENDED TO ALU

mmmdmm

Spicia/ta&

CtlJdxtri ”

a serving. Most of the cooking time is unattended, as the browned wings simmer in a pungent sauce based on Camp bell’s Condensed Tomato Soup. To complement the barbe cued turkey wings and satisfy hearty appetites, serve Ranch House Beans. This hefty com bination of Campbell’s Pork & Beans, spiced with brown sugar, onion, mustard and a garnish of bacon, is rich in vegetable protein and relatively low in cost. An eight-ounce serving of Campbell’s Pork & Beans contain the following percentages of the U.S. Recoin mended Daily Allowance for these nutrients; Protein 15 percent. Vitamin A 4 percent. Thiamine 6 percent, Caltum 10 percent and Iron 15 percent. To round out this robust menu, we’ve added coleslaw, corn muffins and fresh fruit. SPICY BARBECUE TURKEY WINGS 4 turkey wings (about 1 to 1 Vz pound* each) Vu cup shortening 1 can (10 'k ounces) Camp bell's Condensed Tomato Soup Vz cup chopped onion X U cup lemon juice 1 tablespoon brown sugar 1 tablespoon sweet pickle relish f tablespoon Worcestershire 2 teaspoons prepared mustard 1/8 teaspoon cayenne pepper Cooked rice In large heavy pan, brown wings m shortening; pour off fat. Add remaining ingredients except rice. Cover; cook over tow heat 1 hour 30 minutes or until done. .Stir occasionally. Thicken if desired; serve with rice. Makes 4 servings. Cost: $3.99; $14)0 per serving. RANCH HOUSE BEANS 2 cans (16 ounces each) Campbetr* Pork A Beans hi Tomato Sauce V» cup ketchup V* cup brown sugar ? finely chop^^ed -onion 1 tablespoon prepared mustard 4 slices hacoul, partially cooked fu ] Vz -quart casserole, combine aR ingredients except bncon; top with haees. Bake at 366 degree P, fee I hour. Stakes ah a at 3Vz cups, 4 to 6 servings, oecasionadf, Stakes about *4Vz cups. Cost $1.62; $ 27 .4 per serving.

Clip Money-Saving Coupons

‘m TTOOD STAMPS I WC1COME j Prices pood thru Sunday, [ | January 3, 1982. | | Quantify Rights Reserved >

555 FAIRFIELD AVENUE COIN*I 14TM AND Cl STEAL

28TH and NOflTH CAMOL AVL

m and NORTHWESTERN AVL

46TH yd NORTH COLLEGE AVE. 30TH and NORTH SHERMAN DR

39FH and NORTH HUNOC ST 0?€N 7AM to 12 PM

FOR YOUR SHOPPING CONVENIENCE

ALL STORES OPEN TILL 11 P.M. NEW YEAR'S EVE AND FROM 7 A.M. TO 11 P.M. NEW YEAR'S DAY!

WHOLE HOO HEADS FOR GOOD LUCK

LB.

WHOLE FRYERS IndtsnE'e Finest USDA Grade A

Lb.

HOG HEADS Helves & Quarters

Lb.

69 s

PIG EARS 59* SMOKED PICNICS ZilT. .69 1 CHUCK ROAST a*,*. U9 ROUND STEAK 1.99 SLICED BACON *1.49 ALL-MEAT WIENERS SLISL. W 1.19 LUNCH MEATS ..1.39 WILSON’S K.Y.* 10.— 5.99

WMt $1QJ00 purctme

r,,

12 oz. cam 6-PACK Limit j

BLACK-EYED PEAS n FRESH EGG NOG

GINGER ALE PIE SHELLS CUT YAMS

TROPKANA ORANGE JUKE . SS.VS9

HOMOGENIZED MILK >.

WONDER BREAD

ROBERTS FRUIT DRINKS CANFELD SODA POP

ASSORTED COOKIES

* ***********

00*000000 0*

0 0 0 0 0 0

0 0 0 0 0 0 0

2SS1.79 “ET 2m99 c

699*

2u.—99* X 3 *1,00

0 * 0 0 0 0

eMMBE JS

SWEET POTATOES ^^^M

0000000*00****

35*