The Clarksville Times (Clarksville, Tex.), Vol. 108, No. 50, Ed. 1 Thursday, July 10, 1980 Page: 2 of 11
This newspaper is part of the collection entitled: Red River County Area Newspaper Collection and was provided to The Portal to Texas History by the Red River County Public Library.
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I
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Accent On Health
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OMN FBI. SAT. SUN. ONLY
dressing.
l 1 p.m. till 5 p.m
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Public Notice
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427-2005
127 N. Locum
Cooking
Demonstration
and
Of The Year >
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COME OUT TO
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Highway 71.
Wal-Mart
/
Shopping Center
This Is
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The Best!!
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FRIDAY & SATURDAY -
JULY 11th and 12th
!
PEPSI
89
Reg. 1.17
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PURCHASE OF
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BROILMASTER GRILL:
gM
NOW
1-Grid Lifter; 1-Gaslighter;
NOW
1-Grill Cleaning Brush
Gas Grills As Low As
*129.95 In The Crate
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Sunday 11-5
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9 Open 9-7 Weekdays
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WE
GIVE
Holsom Bread
Large 24 oz. Reg. 83*
WE
GIVE
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GIVE
ACOUSTKON HEARING AIDS
214 WftT3rd Rrwt Texarkana, Tanas
WE
GIVE
8 qt.
All Flavors
. Hawaiian Punch
Drink Mix
Pepsi
2 Liter
Throw Away
Bottle
likely to take on picnics are
the high protein, moist foods
in which these culprits
thrive, such as milk, milk
products, eggs, meat.
ty factor. The result may be
bacterial growth in the
center of the mass. Then,
when the potato salad is
taken off refrigeration,
more bacteria grows. The
result can be food poisoning.
It is recommended that
potato salad be stored in
"4
WE
GIVE
WE
GIVE
WE
GIVE
WE
GIVE
WE
GIVE
The beet of the
standard mm portable
gnSe on the market
grow. Although the meat
dish reportedly was heated,
it didn't reach the temper-
ature necessary to kill the
bacteria.
In such delightful picnic
food as potato salad, it
usually is made up and
stored in a large, deep dish.
If the ingredients are warm
when the potato salad is
mixed, it takes a long time
for the mixture to chill
thoroughly. Often it never
WAREHOUSE
FOOD SALES
DOWNTOWN CLARKSVILLE
WE
GIVE
Help Us Celebrate
With Our Last
- r.
Tent Sale and
FAMILY
SCENE
Extension
3
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Hide-A-Beds
(Start at ’199")
and
Living Room
(Start At •189")
Slaton’s Furniture
I* .
Nww Tool
AUCTION
Wed.y July 16th
7:30 P.M.
American Legion
Clarksville, Tx.
ME PAGE 1 0 FOR
COMPLETE LISTING!
0*1
r -— ’ • n
Large Selection
^SS^lcouatkorr
CAN MAKE YOU AWARE OF
SOUND AGAIN.
WH
GIV|
GIVI
wa
Givi
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giveI
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460 ITEMS AT SPECIAL PRICES
- 7 DAYS A WEEK:
Saltine Crackers
1 Fu^ EQC
Pound Box
Gladiola .
Corn Meal —
q Warm Naming
hPDilmastBP
and carried Mrs Madesta
Smith and Mrs. Waveer Tay-
lor to Paris to be dinner
guests of her mother, Mrs.
Willie Mae Hardison.
Other guests at the din-
ner were Mrs. Laura Jones. -
Harrison, Los Angeles and
Mrs. Leola Moore, Paris.
The dinner table was laid
with a pink linen cloth with a
fresh rose centerpiece.
WE
I GIVE
degrees.
Time, temperature, bac-
teria, and a good medium in
which to grow are the pri-
mary factors in bacterial
contamination of foods.
Some foods you are most posed to warm temper-
the mixture.
Any leftover picnic food
should be eyed with skep-
ticism. A major source of ______„
food poisoning is picnic left- for a surprise birthday party
overs which have been ex- honoring Miss Charlene Mc-
The Clarksville Times, Thursday, July 10, 1980 Page 2
it following some basic rules
* of food sanitation.
The first basic is to keep
hot foods hot — about 140
degrees Fahrenheit — and
cold foods cold — below 40
degrees Fahrenheit, says
the State Health Depart-
ment . But there are other im-
portant steps to take and a
few more things you should
know, suggests TDH.
While the offending bac-
teria may be present in foods
which you eat, proper
preparation and handling
afford protection. Almost
without exception in poison-
ing cases, the food was con-
taminated after having been
cooked and was allowed to
stand at temperatures
which encourege bacterial
growth. These bacteria
thrive at tempertures rang- shallow containers so that it
ing between 50 and 130 becomes chilled throughout
62c
Hours Of
Operation
Fri. 5 p.m. till
Dark
Sat. 1 p.m. till
Come loin The Fun
1 Blk. East of the Dairy Wueen
1 Blk. South of Main Street
introduced into food, had
time, temperature, and a
proper medium in which to
OW IONO HAVE YOU HAD A
I HEARING LOSS!
I • ■ a
charcoal.
Formerly unwanted na-
tural ,by-products from our
lands and forests are car-
bonized at high tempera-
JAV J
GIVEN FREE WITH
PARGAS OF CLARKSVILLE
427-2450
a rw*ta**o<***
lii'iiihi)iislnr»
Frito Lay Chips
All Flavors F°ctor,y qqc
Priced 77
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Southwestern Bell, in accordance
with the rules of the Public Utility Com-
mission of Texas, hereby gives notice
of the company’s intent to implement a
new schedule of telephone rates in
•j. Texas effective August 12,1980, unless
otherwise determined by the Commis-
sion. ’ -“-T"—•
It is expepted that the requested rate
schedule will furnish an 11 65 percent
increase in the company’s intrastate
revenues.
A complete copy of the new rate
schedule is on file with the Public Utility
Commission at Austin, Texas, and with
each affected municipality, and is
available for inspection in each of the
company’s public business offices in
Texas.
New Tool
AUCTION
Wed., July 16th
7:30 P.M.
American Legion
Clarksville, Tx*
Ml PAM 10 FOR
COMPLETE LISTING!
Now Tool
AUCTION
Wed., July 16th
7:30 P.M. ~~
American Legion
Clarksville, Tx.
SEEPAGE 10 FOR
COMPLETE LISTING!
we|
Givi
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GIVE]
Don't let the dog days of
summer contribute to your
feeling like a dog — and a
sick one at that.
This is the time of year
when people traditionally
spend more time out-of-
doors during vacations, pic-
nics. camping trips, swim-
ming. skiing — the entire
range of hot weather ac-
tivities.
Summer is the time when
food poisoning flourishes.
The culprits in most food
poisonings are bacteria, and
a sneeze, cough or a cut or
sore on the hands or fingers
introduce bacteria into the
foods. Bacteria is present in
89'
Ol
Food Specialist
HELP SAVE ENERGY
BY GRILLING FOOD
Try grilling a few meals
over charcoal to help save
supplies of gas and elec-
tricity.
While you’ll help with
the energy crisis, your
family will enjoy the good
See Jack Crenshaw
Tuesday, July 15 -3 to4 p.m.
At Medford’s in Avery, Texas
OR —r-
Friday, July 18 - 3 to 4 p.m.
At Bullington Drug in Clarksville, Texas
atures for too long a time.
Return potentially hazar-
dous food to the ice chest im-
mediately after the meal and
keep it cool. If hot foods are
cooked .early, it is best to
refrigerate and then reheat
them immediately before
serving unless they are
placed in heavily insulated
containers and kept above
140 degrees.
With the bulk of the sum-
mer ahead and millions of
Texans planning outdoor ex- Duren,
cursions and backyard cook-
outs. care should be taken Miss Patsy Hardison
One of the best pieces came to Clarksville Sunday
of advice to remember is:
Keep it hQf; keep it cold; or
don't keep it at all.
r
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79c
Clarksville |
News
I B 11 7 I
Herman Denwiddie of
Seattle, Washington visited
his sister and family , Mr. and
Mrs. L.B. Sanders, his mo-
ther, Mrs. Lula Denwiddie
and his father and family, Mr.
and Mrs. Roy Dinwiddle and
reaches the 40-degree safe- family last week.
Herman is a registered
nurse at the Western State
Mental Hospital in Seattle.
The Western State Mental
Hospital is the largest in the
world. '
Herman also visited his
aunts, uncles and friends in
Detroit.
Herman’s daughter, Car-
olyn and granddaughter, of
Dallas, were also in the city.
His oldest son, Robert, of
Detroit, visited him.
Mr. and Mrs. R.L. Ben-
nett’s home was the setting
TANGY CHICKEN
SALAD MOLD
*8 servings
Mold:
’ ~2 envelopes unflavored
gelatin •"*
1 l/2rups*hght cream OR
half and half
2 1/2 cups chicken broth
2 tablespoons fresh
lemon juice
Lazy summer days call
for eating to match the
weather and activities.
That’s why the main dish
salad has become so popular
across the U.S.A., whether
you are vacationing, staying
at home or commuting to
a job.
One of the best is a
creamy but tangy chicken
salad tastefully seasoned
with lemon juice, peel and
nutmeg. Celery, chopped
pimiento and chives provide
criinchiness and color.
Sour cream makes a tasty _r r
. but simple dressing to go -— 2 tablespoons slivered -.
with the creaminess of the 1 ’
salad in which the liquid is
light cream or half and half.
Not only are both types of
cream lower in calories than
commercial types of dress-
ing, they complement the
chicken which is also low
in calories.
Tangy Chicken Salad can
be quickly prepared in the
morning or the evening be-
fore so there need be no
hassle to get it on the table
when suppertime arrives.
Th
------ — short sales tax return will replace a lengthy report for most Texas
4 aa ^a . A. L. ? — —— — . A B ■ a V * W • * * ■ . • a
- — ( --- --- ----------J,------a.—
office to reduce taxpayer paperwork and make reporting sales tax as uncomplicated as
possible. The new i _ 1 r ' _ ~
simplified return is reported to be the shortest in the nation.
Casual, Summery Days Send Out
Call for Main Dish Salads
1/2 teaspoon grated
lemon peel
1/2 teaspoon salt
2 cups finely chopped ~
cooked chicken
1/2 cup chopped celery
2 tablespoons chopped
ptmi&ito ....
.1 tablespoon chopped-
chives
1/2 teaspoon nutmeg
Salad greens
Dressing: (Yield: 3/4 cup)
2/3 cup dairy sour cream
1 to 2 teaspoons fresh
lemon juice
1/4 teaspoon salt
almonds
For mold, .soften gelatin in
light cream in a large sauce-
pan; stir in chicken broth.
Heat over low heat, stirring
constantly, until gelatin is
dissolved,.. Stir in lemon
juice, lemon peel and salt.
WE
GIVEJ
Chill until jelly-like ih con- <
sistency. Fold in chicken, ’*
celery, pimiento, chives and .
nutmeg; blend well. Pour
mixture in a 5-cup mold.
Chill several hours or over- 'I
night. Meanwhile, for dress- ’*
ing, combine all ingredients y
in a small mixing bowl. >
Chill 1 to 2 hours to allow .
flavors to blend. To serve,
unmold salad onto chilled, '•
lettuce-lined plate; pass
dressing. —- 1 <
i
—UM Southwestern Bell
lEiF ;Vj
, M
honoring Miaa Charlene Mc-
Cullouch.
A barbeque menu was
served to Mrs. Madesta
Smith, Mrs. Oneta Chivers,
Mrs. Helen Sanders and Mrs.
Fred Childress.
Gifts were presented.
Mr. and Mrs. R.L. Ben
nett celebrated their 22nd
wedding anniversary.
Miss Estelle Atkinson
has returned from Sherman
where she was called to the
hospital to see about her
aunt, Miss Mary Atkinson
Cotton Burr-
V
many foods but are killed'by
proper cooking, followed by
rapid refrigeration or keep-
ing the foods hot until eaten.
Cross contamination is
possible. In poultry, for ex-
ample. salmonella present
in a chicken or turkey will
contaminate a cutting
board. If the same board is
used for cutting the fowl
without first thoroughly
washing the board with hot.
soapy water, the cooked
chicken may be contamina-
ted from the residue left on
the cutting board.
Most common contami-
nating agents are
staphylococcus (Staph) and
the organism of Salmonella
(Salm). Quite often, large
outbreaks can be traced to a
bacteria named Shigella
(Shiggy). which is transmit-
ted through fecal-oral
transmission from an in-
fected person.
Staph. Salm and Shiggy
are no friends of man.
You can get the upper
hand on these guys by fbh 8heUfi8h and
such favorites as cream
pies, custards and potato
salad.
In the past 10 days, more
than 500 Marines at a train-
ing camp in San Diego, Cal.,
were the victims of food
poisoning. The offending
food was leftover canned
meat which was improperly
handled.
* j The bacteria, which was
J M ■
Clarksville Personals
Josephine Peek returned
flavor of foods cooked over home Friday after spending
two weeks attending the
L1 eleventh annual Ozarks Arts
and Crafts Seminar based on
the War Eagle Mills Farm at
War Eagle Ark.
. . She also visited the an-
tures pressed into briquets nua, Arts and Crafts
dried and bagged, and Fair at Wirt9low Ark. held in
available year-’round. the pavfllion and on the
Many retail outlets in- grounds adjacent to the
eluding supermarkets, dis- Quarks Native Craft Shop
count stores, convenience and Training Center located
stores, drug and hardware on the Boston Mountain
stores and gas stations carry Range of the Ozarks on scenic
briquets.'•
To start the charcoal
fire, suck the briquets in a
pyramid and let them bum
20 to 40 miriutes or until
they turn ashy gray during
the day or bright red at
night.
Then spread the coals
out in a single layer, ex-
tending about an inch be-
yond the food you are
grilling.
Different brands of char-
coal give off varying de-
grees of heat. To test the
temperature of a charcoal
briquet fire, • cautiously
hold your hand palm side
down just above the grill.
Judge the temperature
by the number of seconds
you can keep your hand in
this position, using the fol-
lowing listing of tempera-
ture and seconds as a
guide;
Two seconds, high or
hot; three seconds, medium
high or hot; four seconds,
medium; five seconds, low.
To lower the tempera-
ture of the charcoal fire,
raise the grill or separate
the coals. To raise the
temperature, tap the outer
gray layer from the coals
and push the coals closer
togetner.
<■ , 7 / T
WKmV-A si HE_
taxpayers this month. The postcard-size form was developed by the State Comptroller’s
return is pre-printed and requires a minimum of calculations. The z
F / .7
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Watson, Gavin, Jr. The Clarksville Times (Clarksville, Tex.), Vol. 108, No. 50, Ed. 1 Thursday, July 10, 1980, newspaper, July 10, 1980; Mt. Pleasant, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1295766/m1/2/?q=%22%22~1: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Red River County Public Library.