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Bradford , Vermont
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September 23, 1981     Journal Opinion
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September 23, 1981
 

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Page 2A-The Second Opinion-September 23, 1981 c0mH "The Plumbery, Where Quality Counts" Fieldcrest towels, plush and absorbent !n s.lid and '.('01 a|or COl Ors, Co-ordinating shower curtains with matching bath ac- Scented t,ati, cosmetics from England. France and Scot- Towel bars and stands in wood, brass, and chrome, Hampers and wall shelves in wicker and vinyl, Let Us "Do" Your Bathroom! 444-2938 I I II I Ill I Recipes for cheese CtlEESY PONYTAIL FRANKS 8 servings 2 cups (8 oz.) shredded Cheddar cheese a/4 cup chili sauce !/4 cup sweet pickle relish J/k teaspoon leaf oregano 8 frankfurters 8 frankfurter buns In a bowl combine cheese, chili sauce, relish and oregano, Slit frankfurters lengthwise, but do not cut through. Place about 3 tablespoons cheese mixture in each. Place frankfurters in buns. Place each on double thick rectangle of aluminum foil. Fold foil down onto sandwich in tight double fold; twist ends. Place on grill folded side down for 10 minutes; turn and heat l0 additional minutes. Variation: In a bowl blend together two-thirds cup dairy sour cream, % cup instant minced onion, !: cup sweet pickle relish, ]4 cup prepared mustard and  cup crumbled Blue cheese. Spread mixture on both sides of cut buns. Place frankfurters in buns. Wrap and heat as above. TOASTED CHEESE SANDWICIIES 2 sandwiches 4 slices Swiss or Cheddar cheese 4 slices cracked wheat or white bread 2 tablespoons butter For each sandwich place 2 slices Swiss cheese on slice of bread; top with second slice of bread. Butter bread on outside and saute sandwiches, in skillet or electric frypan until lightly browned on both sides and cheese begins to melt. Serve imrkediately. WAFFLED REUBEN SANDWICH Yield: 6 12 slices rye bread 3 tablespoons prepared mustard V4 cup sauerkraut, drained 12 slices ( 1 lb.) corned beef 12 slices ( 12 oz. ) Swiss cheese n cup (1: stick) butter, melted Preheat waffle baker ac cording to manufacturer's directions for heating sand- wiches. Spread 6 slices bread with mustard, allowing ,) tablespoon for each. Cover each with 2 tablespoons sauerkraut. Arrange 2 slices corned beef and 2 slices Swiss cheese on each. Top each with a slice of bread. Brush both outer sides of each sandwich with melted butter. Bake until cheese begins to melt and sauerkraut is heated. Serve E8-13 452-&B ESCORT GL 4DOOR HATCh K Options: Low-back bucket seats Dual remote control sport mirrors. Rear window wiper/washer Deluxe rub strips plus bumper guards 1982 m GRAFTON MOTOR SALES INC, 6t I .... f I I _ I I I Illl I i _Ill I I I II II - ' WOODSVlLLE - WeLtS mvee ROTARY CLUB 7 TH ANN UA L AUCTION Saturday, Sept. 26th, 1981 7:00 P.M. S harp Newbury Village Hall Newbury, Vermont ABSOLUTELY THE BEST INDOOR AUCTION TO BE HELD IN THE NORTH COUNTRY THIS, FALL. INVITE YOUR FRIENDS - MAKE A PARTY OF IT. CIDER, DOUGHNUTS AND COFFEE ON SALE. FURNITURE, HIGH QUALITY ANTIQUES, GIFT CERTIFICATES RANGING FROM SAVINGS ACCOUNTS TO WONDERFUL RESTAURANT DINNERS FOR TWO, DONATED BY LOCAL BUSINESSES. A LIMITED NUMBER OF CONSIGNMENT PIECES WILL BE ACCEPTED, PHONE NOW FOR DETAILS - (802) 757-2361. IF YOU HAVE AUCTIoNABLE ITEMS, A ROTARY CLUB MEMBER WILL GLADLY ARRANGE PICKUP AT YOUR CONVENIENCE. ALL PROCEEDS WILL GO TO PROVIDE; COLLEGE SCHOLARSHIPS FOR DESERVING LOCAL HIGH SCHOOL SENIORS. COL. DOUG LINT, ER SOUTH RYEGATE, VT. 802-584-3774 This advertisement sponsored by The Good Neighbor Bank that likes to cooperate I II I I II III I II II I I 00lt00lls l00ver 00av00ngs WELLS RIVER, wr Member, Federal Deposit Insurance Corporation IIII IIII II III Ilil II III II IIIIIII I with you Telephone 757-2361  III I II III II I I I immediately. Note: Substitute dairy sour cream flavored to taste with hili sauce and prepared horseradish for the mustard COOL RACHEL SANDWICH 4 sandwiches Yogurt Slaw + 8 slices large size rye bread -- Butter, softened 8 slices corned beef 8 slices Swiss cheese Spread bread with softened butter. Spread a generous //4 cup yogurt slaw on each of 4 silicas bread; top each with 2 slices corned beef and 2 slices Swiss cheese. Close sand- wiches with remaining bread. Slice diagonally. + Yogurt Slaw: Blend together 1 cup plain yogurt, 2 tablespoons chili sauce, ,:, to 1 teaspoon seasoned salt and ,. teaspoon finely grated onion. Toss with 11 cups shredded caggabe. Chill to blend flavors. Yield: 1 '4 cups. MONTE CRISTO SANDWICHES 6 sandwiches 3 eggs, beaten one-third cup milk mz cup (t stick) butter, sof- tened 2 teaspoons prepared mustard 12 slices white bread 6 slices (2-oz. each) Swiss cheese cat in half 6 slices (2-oz. each) smoked cooked ha m Confectioners' sugar Cherry preserves Preheat oven to 425 degrees F. Beat together eggs and milk; set aside. Beat together butter and mustard until well blended; spread on one side of each slice of bread. For each sandwich, top 1 slice of bread with I slice of cheese, I slice of ham, a second slice of cheese and a second slice of bread, butter side down. Dip each sandwich in egg mixture; brown on both sides on a lightly buttered griddle. Place on a cookie sheet and bake 8 to I0 minutes. To serve, slice each sandwich in half diagonally; sprinkle with sugar and top with a spoonful of preserves. CROQUE MONSIEUR 4 servings 1 cup (4 oz.) shredded Swiss cheese 4 cup milk 8 slices white bread 4 slices boiled ham 2 eggs, slightly beaten /:a cup milk )z teaspoon salt CHEESE SAUCE: I tablespoon butter 1 tablespoon flour tz teaspoon dry mustard I cup milk 1 cup ('.4 oz.) shredded Cheddar.cheese Combine Swiss cheese and milk to form a paste. Spread one side of each slice of bread with cheese mixture. Cover 4 slices with a slice of ham. Cover with second slice of bread, cheese side in, to form a sandwich. Combine eggs, milk and salt in a shallow dish. Dip bread into egg-milk mixture; saute on a lightly buttered griddle or skillet until brown on both sides and cheese is melted. Serve with cheese Sauce. For sauce, melt butter in a l-quart saucepan. Stir in flour and mustard until smooth. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Garnish sandwich with sliced cherry tomato and green pepper. VARIATION- Substitute Port Salut cheese for Swiss and chicken for ham. (Croque Madame). HERO SANDWICHES 4 servings Lettuce Slaw 2 tablespoons plain yogurt 2 teaspoons prepared mustard  teaspoon celery seed % teaspoon salt Vs teaspoon pepper 2 cups shredded iceberg let- tuce Sandwich 4 French bread sections (7 inches each) Butter, softened 4 slices salami, cut in half 4 slices Provolone cheese, cut in half 8 slices tomato 4 slices (1-oz. each) Cheddar cheese, cut in half 2 small green peppers, cut in rings 4 slices (I-oz. each) Swiss cheese, cut in half % pound pepperoni, sliced For slaw, combine all ingredients. For each sand- wich, slice 1 French bread section in half lengthwise. Butter bottom half of bread and cover with slaw. Top with 1 slice of salami, 1 slice of Provolone cheese, 2 slices of tomato, 1 slice of Cheddar cheese, 3 pepper rings, 1 slice of Swiss cheese and 3 slices of pepperoni. Butter top half of bread and close sandwich. Serve cold or wrap in foil and bake in preheated 350 degree F. oven 8 to 10 minutes or until cheese begins to melt. the process in process cheese? Pasteurized process American cheese is probably the most widely-used cheese in America. All over the U.S., thousands, perhaps millions, of slices turn hamburgers into cheeseburgers everyday. Despite its popularity, this and other process cheeses seem to be confusing foods to. many consumers. In a 1980 survey by The Nowland Organization, Inc., commissioned by United Dairy Industry Association and California Milk Advisory Board, 14 percent of the people questioned said they think process cheese is not a real dairy product. An earlier study by the authors of Completely Cheese (Anita Bradford Tire & Auto Service Call for an apponl Out F'u,00 away QUALITY PARTS-SERVICE YOU CAN DEPEND ON! At Bradford Tire & Auto Service Center Route 5 Lower Plain Bradford, Vermont 05033 Tel. 802-222-9094 :- :  ' O peMoh..Fr. 8 - 5 and Sat 8 12 We Visa CELEBRATE WITH SERTA & May Pearl and others) showed Ortho Cushion few consumers know the difference between natural NATL. ADV. SALE PRICE and process cheeses. Pearl reports typical miscon- m.9s 79.95 captions: "Natural cheese is .1. processed from the milk of a FULL 149.95 119,95 cow or sheep or goat. Process is made from non-dairy l , ingredients." Or, "Natural is , QUEEN 9,9S U9.95 made straight from the cow 1 and aged naturally, and the 469.95 369.95 others have chemicals added to speed up aging." While these people are right Ortho-Cushlon Bd about natural cheese, they are mostly wrong about ItTL. ADV. SALE PRICE pasteurized process cheese. Natural cheese is made TWIN 129.95 99.95 straight from the cow, or other  I, mammal. It is processed and FULL 169.g5 139.95 that milk is made into cheese . I using the centuries-old, QUEEN 3.95 29.95 traditional processes of m (please turn to page 3A) K om a 59.9,, 9'5 WELL Ortho-Cushlon LUXURY or DRILLING Canfield ROTARY HAMMER NATL. ADV. 8ALE PRICE DRILLING. 20 YEARS TWIN 149.95 119.95 DRILLING EXPERIENCE e p FULL 189.95 159.95 ( MtFIF WT[R US. p. ss,M,s, QUEEN 449.95 379.95 =.pc. mg FO Fm m'naAT KING 589.95 489.?5 CALL OR WRITE m The E. . . BENEDINI Artesian Well Co. .... . v,,.. ,, FREE DELIVERY hour, ,   LrrTl.l R D Bare, V 47-, ,.1832 Weekdays 9.'00-S:30. Friday Nit# 'Til 9.' 30 YEARS EXPERIENCE Saturday 9:00-4:00 I . i i Page 2A-The Second Opinion-September 23, 1981 c0mH "The Plumbery, Where Quality Counts" Fieldcrest towels, plush and absorbent !n s.lid and '.('01 a|or COl Ors, Co-ordinating shower curtains with matching bath ac- Scented t,ati, cosmetics from England. France and Scot- Towel bars and stands in wood, brass, and chrome, Hampers and wall shelves in wicker and vinyl, Let Us "Do" Your Bathroom! 444-2938 I I II I Ill I Recipes for cheese CtlEESY PONYTAIL FRANKS 8 servings 2 cups (8 oz.) shredded Cheddar cheese a/4 cup chili sauce !/4 cup sweet pickle relish J/k teaspoon leaf oregano 8 frankfurters 8 frankfurter buns In a bowl combine cheese, chili sauce, relish and oregano, Slit frankfurters lengthwise, but do not cut through. Place about 3 tablespoons cheese mixture in each. Place frankfurters in buns. Place each on double thick rectangle of aluminum foil. Fold foil down onto sandwich in tight double fold; twist ends. Place on grill folded side down for 10 minutes; turn and heat l0 additional minutes. Variation: In a bowl blend together two-thirds cup dairy sour cream, % cup instant minced onion, !: cup sweet pickle relish, ]4 cup prepared mustard and  cup crumbled Blue cheese. Spread mixture on both sides of cut buns. Place frankfurters in buns. Wrap and heat as above. TOASTED CHEESE SANDWICIIES 2 sandwiches 4 slices Swiss or Cheddar cheese 4 slices cracked wheat or white bread 2 tablespoons butter For each sandwich place 2 slices Swiss cheese on slice of bread; top with second slice of bread. Butter bread on outside and saute sandwiches, in skillet or electric frypan until lightly browned on both sides and cheese begins to melt. Serve imrkediately. WAFFLED REUBEN SANDWICH Yield: 6 12 slices rye bread 3 tablespoons prepared mustard V4 cup sauerkraut, drained 12 slices ( 1 lb.) corned beef 12 slices ( 12 oz. ) Swiss cheese n cup (1: stick) butter, melted Preheat waffle baker ac cording to manufacturer's directions for heating sand- wiches. Spread 6 slices bread with mustard, allowing ,) tablespoon for each. Cover each with 2 tablespoons sauerkraut. Arrange 2 slices corned beef and 2 slices Swiss cheese on each. Top each with a slice of bread. Brush both outer sides of each sandwich with melted butter. Bake until cheese begins to melt and sauerkraut is heated. Serve E8-13 452-&B ESCORT GL 4DOOR HATCh K Options: Low-back bucket seats Dual remote control sport mirrors. Rear window wiper/washer Deluxe rub strips plus bumper guards 1982 m GRAFTON MOTOR SALES INC, 6t I .... f I I _ I I I Illl I i _Ill I I I II II - ' WOODSVlLLE - WeLtS mvee ROTARY CLUB 7 TH ANN UA L AUCTION Saturday, Sept. 26th, 1981 7:00 P.M. S harp Newbury Village Hall Newbury, Vermont ABSOLUTELY THE BEST INDOOR AUCTION TO BE HELD IN THE NORTH COUNTRY THIS, FALL. INVITE YOUR FRIENDS - MAKE A PARTY OF IT. CIDER, DOUGHNUTS AND COFFEE ON SALE. FURNITURE, HIGH QUALITY ANTIQUES, GIFT CERTIFICATES RANGING FROM SAVINGS ACCOUNTS TO WONDERFUL RESTAURANT DINNERS FOR TWO, DONATED BY LOCAL BUSINESSES. A LIMITED NUMBER OF CONSIGNMENT PIECES WILL BE ACCEPTED, PHONE NOW FOR DETAILS - (802) 757-2361. IF YOU HAVE AUCTIoNABLE ITEMS, A ROTARY CLUB MEMBER WILL GLADLY ARRANGE PICKUP AT YOUR CONVENIENCE. ALL PROCEEDS WILL GO TO PROVIDE; COLLEGE SCHOLARSHIPS FOR DESERVING LOCAL HIGH SCHOOL SENIORS. COL. DOUG LINT, ER SOUTH RYEGATE, VT. 802-584-3774 This advertisement sponsored by The Good Neighbor Bank that likes to cooperate I II I I II III I II II I I 00lt00lls l00ver 00av00ngs WELLS RIVER, wr Member, Federal Deposit Insurance Corporation IIII IIII II III Ilil II III II IIIIIII I with you Telephone 757-2361  III I II III II I I I immediately. Note: Substitute dairy sour cream flavored to taste with hili sauce and prepared horseradish for the mustard COOL RACHEL SANDWICH 4 sandwiches Yogurt Slaw + 8 slices large size rye bread -- Butter, softened 8 slices corned beef 8 slices Swiss cheese Spread bread with softened butter. Spread a generous //4 cup yogurt slaw on each of 4 silicas bread; top each with 2 slices corned beef and 2 slices Swiss cheese. Close sand- wiches with remaining bread. Slice diagonally. + Yogurt Slaw: Blend together 1 cup plain yogurt, 2 tablespoons chili sauce, ,:, to 1 teaspoon seasoned salt and ,. teaspoon finely grated onion. Toss with 11 cups shredded caggabe. Chill to blend flavors. Yield: 1 '4 cups. MONTE CRISTO SANDWICHES 6 sandwiches 3 eggs, beaten one-third cup milk mz cup (t stick) butter, sof- tened 2 teaspoons prepared mustard 12 slices white bread 6 slices (2-oz. each) Swiss cheese cat in half 6 slices (2-oz. each) smoked cooked ha m Confectioners' sugar Cherry preserves Preheat oven to 425 degrees F. Beat together eggs and milk; set aside. Beat together butter and mustard until well blended; spread on one side of each slice of bread. For each sandwich, top 1 slice of bread with I slice of cheese, I slice of ham, a second slice of cheese and a second slice of bread, butter side down. Dip each sandwich in egg mixture; brown on both sides on a lightly buttered griddle. Place on a cookie sheet and bake 8 to I0 minutes. To serve, slice each sandwich in half diagonally; sprinkle with sugar and top with a spoonful of preserves. CROQUE MONSIEUR 4 servings 1 cup (4 oz.) shredded Swiss cheese 4 cup milk 8 slices white bread 4 slices boiled ham 2 eggs, slightly beaten /:a cup milk )z teaspoon salt CHEESE SAUCE: I tablespoon butter 1 tablespoon flour tz teaspoon dry mustard I cup milk 1 cup ('.4 oz.) shredded Cheddar.cheese Combine Swiss cheese and milk to form a paste. Spread one side of each slice of bread with cheese mixture. Cover 4 slices with a slice of ham. Cover with second slice of bread, cheese side in, to form a sandwich. Combine eggs, milk and salt in a shallow dish. Dip bread into egg-milk mixture; saute on a lightly buttered griddle or skillet until brown on both sides and cheese is melted. Serve with cheese Sauce. For sauce, melt butter in a l-quart saucepan. Stir in flour and mustard until smooth. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Garnish sandwich with sliced cherry tomato and green pepper. VARIATION- Substitute Port Salut cheese for Swiss and chicken for ham. (Croque Madame). HERO SANDWICHES 4 servings Lettuce Slaw 2 tablespoons plain yogurt 2 teaspoons prepared mustard  teaspoon celery seed % teaspoon salt Vs teaspoon pepper 2 cups shredded iceberg let- tuce Sandwich 4 French bread sections (7 inches each) Butter, softened 4 slices salami, cut in half 4 slices Provolone cheese, cut in half 8 slices tomato 4 slices (1-oz. each) Cheddar cheese, cut in half 2 small green peppers, cut in rings 4 slices (I-oz. each) Swiss cheese, cut in half % pound pepperoni, sliced For slaw, combine all ingredients. For each sand- wich, slice 1 French bread section in half lengthwise. Butter bottom half of bread and cover with slaw. Top with 1 slice of salami, 1 slice of Provolone cheese, 2 slices of tomato, 1 slice of Cheddar cheese, 3 pepper rings, 1 slice of Swiss cheese and 3 slices of pepperoni. Butter top half of bread and close sandwich. Serve cold or wrap in foil and bake in preheated 350 degree F. oven 8 to 10 minutes or until cheese begins to melt. the process in process cheese? Pasteurized process American cheese is probably the most widely-used cheese in America. All over the U.S., thousands, perhaps millions, of slices turn hamburgers into cheeseburgers everyday. Despite its popularity, this and other process cheeses seem to be confusing foods to. many consumers. In a 1980 survey by The Nowland Organization, Inc., commissioned by United Dairy Industry Association and California Milk Advisory Board, 14 percent of the people questioned said they think process cheese is not a real dairy product. An earlier study by the authors of Completely Cheese (Anita Bradford Tire & Auto Service Call for an apponl Out F'u,00 away QUALITY PARTS-SERVICE YOU CAN DEPEND ON! At Bradford Tire & Auto Service Center Route 5 Lower Plain Bradford, Vermont 05033 Tel. 802-222-9094 :- :  ' O peMoh..Fr. 8 - 5 and Sat 8 12 We Visa CELEBRATE WITH SERTA & May Pearl and others) showed Ortho Cushion few consumers know the difference between natural NATL. ADV. SALE PRICE and process cheeses. Pearl reports typical miscon- m.9s 79.95 captions: "Natural cheese is .1. processed from the milk of a FULL 149.95 119,95 cow or sheep or goat. Process is made from non-dairy l , ingredients." Or, "Natural is , QUEEN 9,9S U9.95 made straight from the cow 1 and aged naturally, and the 469.95 369.95 others have chemicals added to speed up aging." While these people are right Ortho-Cushlon Bd about natural cheese, they are mostly wrong about ItTL. ADV. SALE PRICE pasteurized process cheese. Natural cheese is made TWIN 129.95 99.95 straight from the cow, or other  I, mammal. It is processed and FULL 169.g5 139.95 that milk is made into cheese . I using the centuries-old, QUEEN 3.95 29.95 traditional processes of m (please turn to page 3A) K om a 59.9,, 9'5 WELL Ortho-Cushlon LUXURY or DRILLING Canfield ROTARY HAMMER NATL. ADV. 8ALE PRICE DRILLING. 20 YEARS TWIN 149.95 119.95 DRILLING EXPERIENCE e p FULL 189.95 159.95 ( MtFIF WT[R US. p. ss,M,s, QUEEN 449.95 379.95 =.pc. mg FO Fm m'naAT KING 589.95 489.?5 CALL OR WRITE m The E. . . BENEDINI Artesian Well Co. .... . v,,.. ,, FREE DELIVERY hour, ,   LrrTl.l R D Bare, V 47-, ,.1832 Weekdays 9.'00-S:30. Friday Nit# 'Til 9.' 30 YEARS EXPERIENCE Saturday 9:00-4:00 I . i i