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I \ / V THE CHRONICLE, Clinton, S. C., July 4, 1968—l.'l Sour Cream Is Low In Calories. Too forests mean money Food Shopping Guide BY HELEN CAMP Extension Home Economist Did you know that the average cow weighs somewhere between eleven hundred and fifteen hun dred pounds? So ladies, if your husband says you’re getting as big as a cow, you know better! But maybe you better slim down a little. Can you name a delicious low- calorie dairy product? Cottage cheese? That’s right! Every weight-watcher knows thatcottage cheese is a terrific way to get a lot of nourishment that’s light on the calories. Can you think of another one? How about sour cream? Bet you never thought of sour cream as a low-calorie food, did you -- but it is! I know it looks rich, but it’s as light as the lightest coffee cream and yet you can whip it like whipping cream. Use it in salad dressings and sauces - it’s got fewer cal ories than standard dressings - in some cases only half or a third as many. Soup, salads, pota toes, vegetables, desserts - all benefit from the magic touch of real dairy sour cream. Cottage cheese can keep you trim and slim for that new bath ing sg(it. Heap cottage cheese on lettuc4 - scoop out mounds of it to go with fruit - serve it with tomato wedges or slices of lean meat. Eat as much as you want. De licious cottage cheese gives you lots and lots of energy while it really keeps you shipshape. There's plenty of good milk protein in cottage cheese. In sour cream, too - good for energy. Great for flavor - especially on salads. No matter what kind you create, sour cream can top it - deliciously. You can sweeten sour cream, salt it, spice it, make new top pings all summer long. It’s always good. Start now during June Dairy Month while all your favorite foods are at their freshest, most plentiful best, and be sure you have plenty on hand for easy, breezy eating in July and August -- all the rest of the year to make these taste treats. WHITE GRAPE--SOUR CREAM- SALAD 1 (16 oz) can white grapes or 1-1/2 cups fresh white grapes 1 small can crushed pineapple 2 cups liquid (fruit juice or water) 1 package lemon-flavored gela tin 1 envelope unflavored gelatin 1/4 cup cold water 1 pint sour cream 1 cup chopped nuts Drain grapes and pineapple. Measure juice and add water to make 2 cups. Bring to a boil and pour over lemon-flavored gelatin and unflavored gelatin, which has been softened in cold water. Stir well. Let cool, but do not let set until firm. Add grapes, pineapple, sour cream, and nuts. Let set until firm. (8-10 servings) HAM ROLLS WITH COTTAGE CHEESE IN SOUR CREAM SAUCE 2 cans condensed cream of mushroom soup 1 pint sour cream 2 cups (1 lb.) cream-style cot tage cheese (sieved) 2 eggs slightly beaten 1/2 cup finely chopped spring onions 1 pkg. (10 oz.) quick-frozen chopped spinach, cooked and well drained 1 teaspoon dry mustard 1/2 teaspoon salt 24 slices (1-1/2 lbs.) cooked ham Combine condensed soup and 1/2 cup of the sour cream in a bowl and set aside for sauce. Combine remaining sour cream with the cottage cheese, eggs, spring onions, spinach, mustard, and salt. Mix well. Spoon about 2 tablespoons filling onto each piece of ham. Roll up the ham, CREDITOR’S NOTICE All persons having claims against the estate of John J. Clark, deceased, are hereby noti fied to file the same duly veri fier, with the undersigned, and those indebted to said estate will please make payment likewise. lone Davis Clark Executrix 503 N. Broad St, Clinton, S. C. May 20th, 1968 folding In the edges. Place in a shallow baking dish. Cover with sour cream sauce. Bake in a mod erate oven (350 F.) for 20 to 25 min. (8 servings). © HELP PREVENT _ . EOREST EIRES "•*' IN THE SOUTH BY ANN I.FF McPHAII. Clemson Extension Consumer Editor Askutasquash, as the Indians called it, is our popular summer squash. Whether green, yellow, or white--skinned, long t slim or round and scalloped, you can eat every bit of a tender summer squash--skin, flesh, and seeds. Summer squash brings variety to our meals. Since they are low m calories, they are a tx>nn tb weight-watchers. To make the most of the de licate flavor andcolor of summer squash, you can serve it with butter, minced parsley, paprika, bacon bits, or tomatoes. You can stuff the white scalloped type or serve it whole. As with other vegetables, quick cooking in a small amount of water preserves the flavor and food value. To boil or steam squash, cook the cut pieces or the whole squash until it is tender and not overly Soft. When selecting fresh summer squash, look for skins that are free from blemishes and is ten der to the touch. The squash should t>e relatively firm and fairly heavy if! size. Avoid summer squash when the rind is hard because the seeds may be large and rough and the flesh may be stringy. If the stem is hard, dry, blackened, or shriveled -- the longer fresh. squash is m Summer squash perish easily. They need the same care that you give to other such vegetables. They can be kept refrigerated in a moisture-proof container for several days. While squash are plentiful, plan to use them often. J20-3C-J4 E OPEN For The Fourth!! FRYER PARTS PUILY BONE CUT BREAST .59 W D FIYE« THIGHS i’.39 W D FIYEI WINGS i.25 W O FIYEI DRUMSTICKS • 49 W D FIYEI BACKS .10 W O FIYEI LIVERS ..49 W D FIYEI GIZZARDS :29 PINKY PIG Sliced Bacon LB. PKG. SELECTO Sliced Bologna39 BUCKET PICNIC ... 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