Newspaper Archive of
Valley News and Views
Drayton , North Dakota
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July 18, 2013     Valley News and Views
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July 18, 2013
 

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Page 10 July 18th, 2013 and Valley News and Views "When I grow up, I'm going to buy my food at a store," I announced to my parents as I crawled along the ground planting long rows of Bermuda onion sets. I was in elementary school at the time, and my grumbling II I I We reserve the rJht to limit quantities Not all sale items available at all participating steres. Starting and ending dates may vary by store Not responsible for graphic or typographical errors. SALE PRICES GOOD JULY 17- JULY 23 didn't relieve me of helping in the garden. I was handed a bag of corn seeds to plant when I finished with the PHONE 701-454-38 t 1 DRAYTON, NORTH DAKOTA onions. The gardens of my youth seemed to cover acres of land. One year, we had a bumper crop of onions. We had so many that we filled the bed of our pickup truck heaping full of the white softball-sized globes. We gave away many, many bags of onions that year. I've eatenmy"no gardening for me" words many times through the years. I prefer flesh produce picked close to home whenever that is possible. A bag of those homegrown onions would be welcome. The other day, I was admiring the tall stems of the onions in our backyard garden. I doubt they will reach the size of softballs, but I know we will use them in casseroles, soups and stews, and as part of grilled kebobs. Onions are among the most popular vegetables, HOUR: Monday & Thursday 8:00 A.M. TO 8:00 PJa. I Tues., Wed., & Fd. 8:00 A.M. TO 6:30 P.U. Saturday 8:00 A.U. TO 4:00 P,U. / Sunday 9:00 A.U. TO 4,'00 P.U. T(Y-TOP MATO SAUCE 5/$300 .,,- oz% Assorted 4/$3oo Hunt's 4/$J00  Old Dutch - Reg. S3.FJ I/GPO0 Hy-Top Marshmallows.. 1o-to,5ozs, Manwich ....... 15 ozs. =p ,,,., . . . -.. _..,.,,__ Assorted Creamettss ........... e,e, Potato unlps .p Chex Mix ........................ $ I" Selected Pasta ............... ;,ozs. I,F ..... Assorted Gardettos ....................... $ I 99 Hunt's $1 49  ..... Barbecue Sauce ...... 21.6ozs. l Seasoned Salt .............. 16ozs. i- Hy-Top Graham Crackers ozs $1 99 Milwaukee Selected .....  pill 99 Hunt's Assorted 4/$ O0 .......... 14.4 Baby Dills .................. 32 ozs. %, Snack Pack Puddings .... 4 Packs Old Orchard Apple Blend 215300 Golden GrJde $g) BigG $PI4 e Cocktail Juice ............ 64ozs. PancaKe uyrup 24ozs I,. Cheerios ................... agozs, l- Wilderness $299 Pam Apple Pie Filling ............ 21 ozs. Chef eoy-Ar-Dee Assorted 4/lm O0 Canned Meals ............ 15 oz. 'qr Hunt'S Assorted 4/$P O0 Spaghetti Sauce ......... 24 ozs Vegetable Spray ............. 6 ozs. Wesson Vegetable Oil ............... 24 oz. Betty Crocker Assorted Cookie Mixes ..................... $349 $299 $1 99 Nature Valley Assorted Granola Bars .................... 409 Cleaner ................. 32 ozs. Hy-Top Foam Plates ............... so count $249 $329 $199 DAIRY DEPARTMENT FAST HION' ASSORTED CHICKEN PATTIES or NUGGET BACON ' S299 0000'00;vE,s...2is5oo OSCAR MAYER COTTO SALAMI or 1'12 ozs. BOLOGNA., S ee John Morrell 4/$1 OO Tasty Links ........... 7 ozs. Oscar Mayer Assorted 4/$088 Lunchables w/Juice ..... g Boneless Center Cut " $J 59 Pork Chops ........... Per Ib, Boneless $399 Sirloin Tip Steak ....... Per lb. Simek's $529 Lasagna ............... 2 lb. Box pUECACHES. ' i ....... ' ,iTALOUPE.. ' S 3 PerSb s I" 6/$3oo BING CHERRIES ...... Sl00zS  DOLE ' DoLECOLESLAW .... sip SPINACH ....... Juicy Nectarines ............... Per lb. A Season Favodte! Sweet Corn ................. FRESH STRAWBERRIES s2Po sJ00)6e BLUEBERRIES  Pint GREEN s/$200)0 PEPPERS ...... Juicy 3/=2o0 Lemons ..................... Hamburger $3  Onions .................. 5,b. B9 ............ -', CASS CLAY WHIPPING CREAM SlP CASS CLAY BUTTER  ...... CASS CLAY "NEW SIZEt" FRENCH  ONION DIP Kemp's Hi-Trap $1 69 Half & Half .................. Pint I Cass Clay  i 29 Buttermilk ................ Qua.- I Blue Bonnet $1z00 Margarine .............. . Box I TOTINO'S PIZZA ROLLS 00/slOOO I STRUDEL [ $199 TOMBSTONIE 1A$ :oRS;E D 12" PI77A CASS CLAY ALL FLAVORS ICE CREAM $ 39 56 oz. Square Green Giant Assorted Vegetable Medley .... 9-4 oz,. Hy-Top Garlic Toast ............ ,. oz. Banquet Assorted $2400 Sl,, Potpi. ................... ,oz,.88 ..n', A.o.e $449 Scrounds Ice Cream ..... 48 ozs. Dean's 415500 Popsicles .......... o Count box contributing flavor, vitamin C,fiberandhealth-promoting natural antioxidants to your recipes. According to the National Onion Association, we each eat about 20 pounds of onions per year. However, some people think of crying or halitosis (bad breath) when onions are mentioned. These potential downsides can be managed. If cutting up onions prompts tearful cooking in your kitchen, keep these tips in mind. Chill the onions about a half hour before preparing them, then use a sharp knife and leave the root end intact until the end of the preparation process. The tear-inducing sulfur compoundsareconcentrated in the root end. Next, cut off the top and peel the skin, then cut as desired. The National Onion Association has videos about how to cut onions at http:// www.onions-usa.org. What about the "dragon breath" issue? Fresh parsley acts as a natural breath mint, and brushing your teeth or rinsing your mouth with a mixture of lemon juice and water might help. You might want to hang around with people who ate the same onion-containing recipe, too. Onions are available in various sizes and colors, including yellow, white and red/purple. Green onions are called scallions and small onions are called shallots. Yellow onions usually are the all-purpose onions, while white onions tend to have a sharper flavor that is retained during cooking. Purple onions often are used raw in salads because they are sweeter. When you select onions at a grocery store or farmers market, be sure they are firm and even colored without bruises or mold. At home, keep them in a cool, dryplace. Avoid storing onions near potatoes because potatoes are high in moisture, which might be absorbed by the onions. A medium onion yields about a cup of chopped onion. If you peel and dice more onion than you need, you can place it in a sealed bag or other container in the refrigerator. Use cut onions within a week. If you grow your own onions, keep in mind some harvesting tips. When most of the tops are falling over and drying out, onions are ready to harvest. You can leave them in the ground for a while if the weather is warm and dry. If you plan to store whole onions for later use, place them in a ventilated, warm area (75 to 90 F) for at least a couple of weeks to cure. The outer skin should be dry and the necks should be tight. You can braid the tops or cut the tops back prior to storing in a cool, dry place. Onion rings and onion blossoms are among the most popular restaurant foods. However, they are very high in fat and calories. One estimate placed a typical restaurant onion blossom at 2,700 calories and 200 grams of fat. Even if you share it with a few people, that is an "energy-intense" appetizer. Here is a lower-calorie version of onion rings, which can be baked in your oven. Oven-baked Onion Rings 2 Tbsp. vegetable oil 1 c. finely ground toasted bread crumbs (low sodium) 1/4 c. flour 1/2 tsp. salt 1 egg 1 large mild onion, peeled and cut into 1/4- inch rings Preheat the oven to 425 E Line a large, shallow baking sheet with foil. Brush with oil. Stir bread crumbs, flour and salt together and spread on a large plate. Whisk the Continued on Page 9