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LAST TWO DAYS TO SAVE! t MS*' JCPenney Brickyard, Ford City, Fox Valley Center, Golf Mill, Joliet Mall, Lakehurst Lincoln Mall, Marquette Mall, North Riverside Park, Orland Square, Southlake Mall, Spring Hill Mall, Woodfield, Yorktown aUHHHl /on WS4" Brickyard, Ford City, Fox Valley Center, Golf Mill, Joliet Mall, Lakehurst, Lincoln Mall, Marquette Mall, North Riverside Park, Orland Square, Southlake Mall, Spring Hill Mall, Woodfield, Yorktown Spicy chops extend picnics into aut Students have .returned to school, but this doesn't mean that the picnic season can't be extended beyond Labor Day with this invigorating autumn menu. Bold 'n Spicy Pork Chops and Crispy Cheese Potatoes are hearty enough for the cool, crip days ahead. Whether you use chops or economical pork steaks, the Bold 'n Spicy Pork Chppgrecipe will warm up any chilly/eventhg. Zesty brown deli mustard, oil, vin&gar and spices combing for a perfect complement to the pork. Simply brush this char- proof sauce over the chops throughout the grilling. Fried potatoes -- a seasonal favorite - adapt beautifully to out­ door grilling. A package of au gratin potatoes eliminates tedious peeling and also provides an easy cheese sauce. Before leaving home, cook the potatoes and toss with the tangy cheese sauce, chopped green pepper and onion and pack into a plastic container. At the picnic site, fry on the grill until crispy brown. Complete this hearty, outdoor meal with tomato and cucumber slices, green salad, apple turnovers and tea or coffee. With' the ease of this menu, the whole family can en­ joy the lingering summer sun. BOLD 'N SPICY PORK CHOPS y« cup oil 2 tbsp. deli mustard 2 tbsp. vinegar £4. tip. sugar' ( 4 tsp. onion salt \ y< tsp. cayenne pepper 6 pork chops, cut to l-lnch thick Combine oil, mustard, vinegar, sugar, onion salt, and cayenne pep­ per; brush over chops. Grill over medium coals, turning f r e q u e n t l y a n d b r u s h i n g w i t h mustard mixture, until tender and well cooked, 25 to 35 minutes. Makes 6 servings. CRISPY CHEESE POTATOES 1 pkg. (5.5 oz.) tangy au gratin potatoes 3 cups water 1 medium-size green pepper, chop­ ped * j_„ 1 medium-size onion, chopped V« cup butter or margarine Simmer potatoes from package in water in covered saucepan 15 minutes, or until tender. Drain well. Combine with pepper, onion, and seasoning mix from package. Heat butter in medium-size ikillet until sizzling hot. Add potato mix­ ture, pressing down firmly with spatula. Fry until crisp and brown, turning occasionally. Makes 5 to 6 servings. Purrrrfect! Reg. 449.05. Save $1501 Our fuli-size touch control microwave features serve time/delay that lets you program start for up to 12 hours. Plus a 4-stage memory, automatic defrost, and 10 power levels 650 watt peak cooking power, 1.3 cu. ft oven cavity. Cooks by the time or temperature. Cookbook included. #5910 Sale priced thru Saturday, September 24th. Frankfurters, tortillas pleasing to food budget When the ancient Mexicans in­ vented round, flat, unleavened bread called tortillas, they gave us what ii undoubtedly the most ver- latile bread of all. A corn or flour-based bread, tor­ tillas can be stacked, rolled, folded, torn, cut and crumbled; and taste good hot and soft, criiply fried, or toaited. Tortillas' also can be a handy substitute for an eating utensil when used as a scoop, or they can even replace a plate laid in the palm of the hand and filled with food. If your experiences with Mexican tortillas have been limited to tacos and enchiladas read on. The festive atmosphere and special flavors associated with tortillas and other foods from our neighbors south-of- the-border are captured in a recipe that combines the special talents of the tortillas with those of that age- old, north-of-the-border favorite -- hot dogs. As versatile a| tortillas, hot dogs can be simmered, broiled, grilled, fried, stuffed, battered, fondued or cooked in a casserole. The ethnic appeal of hot dogs, of course, knows no limits. They are equally at home in the taco-style "Southwestern Fiesta Franks," (you will find that taco shells pro­ vide a close to "custom fit" for your franks), a stir-fry style "Chinatown Choice," perfectly seasoned "Italian Herb Dogs" and the hearty "Ger- mantown Franks." The following recipes will provide the solution for anyone wishing to prepare a gourmet buffet on a hot dog budget. S O U T H W E S T E R N F I E S T A FRANKS 1 cup chopped tomato 1 cup chopped avocado. Hi cup diced green Chile! 8 hot dogs, heated 8 taco shells, heated 2 cups (8 oz.) shredded Cheddar cheese 2 cups shredded lettuce Salsa, if desired Sour cream Combine tomato, avocado and chiles/Place each hot dog in taco shell; sprinkle V< cup cheese on each. Divide lettuce and tomato- avocado mixture on each. Spoon salsa and dollops of sour cream on top. Makes 8 tacos. THE CHINATOWN CHOICE 1 cup onion slices 1 cup sliced mushrooms 4 cup green pepper strips 3 tbsp. vegetable or peanut oil Vi cup water 1 tbsp. soy sauce 1 tbsp. cornstarch 4 hot dogs, heated, split Chow mein noodles In large fry pan, cook onion, mushrooms and green pepper in oil on medium heat 5 minutes, stirring occasionally. Combine water, soy sauce and cornstarch; gradually add to vegetable mixture, stirring unui thickened. Spoon vegetable mixture onto hot dogs. Sprinkle chow mein noodles on top. Makes 4 servings. - ITALIAN HERB DOG 1 cup onion slices 1 cup sliced mushrooms Vk cup green pepper strips 3 tbsp. vegetable or olive oil , Me tsp. oregano, crushed 4 tsp. sweet basil, crushed Vi cup grated Parmesan cheese 4 hot dogs, heated, split In medium fry pan, cook onion, mushrooms and green pepper in oil on medium heat 5 minutes, stirring occasionally. Stir in seasonings; cook on medium heat 1 minute. Remove from heat; stir in cheeie. Spoon vegetable-cheese mixture on­ to hot dogs. Makes 4 servings. GERMANTOWN FRANKS 8 slices bacon 4 cup chopped apple ' 1 (15 oz.) can German potato salad lk tsp. caraway seed 8 hot dogs, split In medium fry pan, partially cook bacon on medium-low heat until limp; remove from fry pan. Cut bacon strips into thirds. In same fry pan, cook apple in 1 tablespoon bacon fat on medium-low heat 3 minutes. Combine apple, potato salad and caraway seed; spoon into hot dogs. Arrange 3 bacon pieces on each stuffed hot dog. Broil 5 to 6 inches from heat 4 to 5 minutes. Makes 8 servings. Simple in design, but far from simple in impact. Fluid polyester georgette in a striking animal print. For misses. Special No-iron designer coordinated sheet and pillow case irregulars With imperfections so slight they won't affect the looks or wearability. Each twin set includes 1 flat and 1 fitted sheet plus 1 standard case. Full, queen and king sets include 2 cases Take your choice of patterns, while they last. • Full set Special 17.99 Queen set Special 23.99 King set Special 25.99 • 1983. J C Penney Company , Inc Brickyard, Ford City, Fox Valley Center, Golf Mill, Joliet Mall, Lakehurst, Lincoln. Mall, North Riverside Park, Orland Square, Southlake Mail, Spring Hill Mall, Woodfield, Yorktown ' -.4