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|»\GK 12 IM.AINOKALKK VVKDNESDAY. MARCH 30. 1977 LET'S TM* ABOUr MEA Everyone has a life interest in food. For most of us, it is nourishment and enjoyment. For farmers, food processors and retailers,' the interest is financial, too. Only about five percent of our population are actually farmers. However, the U. S. Department of Agriculture es­ timates that nearly one out of every five persons in the na­ tion is involved in the market­ ing of food. The food marketing system is a complex network of peo­ ple working together to insure that food products are avail­ able every day in our towns and cities. It is the way a beef steak gets from the range to the supermarket. For example, a calf is born on a western ranch. It is fed grass and hay until it weighs about 600 pounds. The rancher sells the animal to a midwestern farmer who grazes it on pasture and feeds it hay and roughages for 90- 120 days. Then it is fed grain until it weighs about 1,000 pounds. The animal now is ready for buyers from meat packing companies to bid on it based on the going con­ sumer price for beef. After the animal is pur­ chased, it is shipped by truck to a processing plant where it is first checked by U. S. Department of Agriculture inspectors. Plant employees then turn beef on the hoof in­ to meat for the store. All phases of these operations are carefully watched by govern­ ment inspectors. Then it is cut into large sections and packed in boxes for shipment to a retailer or wholesaler. / If a retailer purchases the meat, he sends it to his ware­ house where it is loaded for shipment to his retail sales outlets. At the retail store, butchers cut the large meat sections into steaks, roasts and other beef cuts. The beef cuts are wrapped, labeled and priced before being displayed in the meat case. If a wholesaler purchases the meat, he may sell it to res­ taurants. The wholesaler first cuts the meat into serving sizes and then delivers it to his res­ taurant customers. The beef steak we purchase at a super­ market or restaurant may have been shipped hundreds of miles from its point of origin. There are growing consum­ er concerns about the many services people perform be­ tween the producer and con­ sumer -- the "middlemen." Some belieVe "middlemen" add to the cdst of food prod­ ucts and that their services should be eliminated. Elimin­ ating the "middleman" is not the way to hold down food prices. There would be no way for cattlemen to get beef to consumers if they couldn't use the present market sys­ tem. Someone still has to provide these services. It is all the service people working to- SAMPLE BALLOT To elect officers for the Village of Sunnyside McHenry County, Illinois Polling Place: Village Hall Date of Election: April 19, 1977 Polls Open: Six o'clock A.M. to Six o'clock P.M. Clerk of the Village of Sunnyside For Village President to serve for a 4 year term. (Instructions to voters: Vote for one only) • RAYMOND NOLAN • For Village Trustee to serve for a 4 year term. (Instructions to Voters: Vote for three) • WILLIAM J. MITCHELL JR. • LOWELL E. HALCOM • WILLIAM SANDELL For Village Trustee to serve for a 2 year term. (Instructions to Voters: Vote for one Only) • JOHN MIEDZIANOWSKI • RANDALL KRIZ • IVAR WENDELL • - ' >£ £*'S* -p' For Village Clerk: (Instructions to Voters: Vote for one Only) • ELEANOR SCHUBERTH • (Pub. Mar. 30, 1977) Lossmann's Meats, fish & Deli 5000 W. ROUTE 120, McHENRY, ILL 385-3401 We Accept Food Stamps Mon. thru Sat. 9:00 to 6:30 Fri. 9:00 to 8:00 Sun. 9:00 to 5:30 "WHEN YOU'VE TASTED PRIME...THERE IS NO CHOICE!" In Our Deli Always sliced fresh tar REAL BRAND BEEF BOLOGNA . SOFT & MILD MUNCHEE CHEESE... GERMAN LIVER LOAF KRAKUS CHOPPED HAM. LONGHORN - COLBY.... .S.LB. TOWTOsro,,, OUR FAMOUS OLD FASHIONED HOT DOGS CUBE STEAK PRIME TENDERLOIN END PIECES PERFECT FOR TENDER MEAT DISHES OR AS IS! t c JUICY. NOT GRISTLY S APPR0X SEA COVE WHERE YOU CAN BUY FRESH FISH •AYS A WEEK AT REALISTIC PRICES (Fresh Makes A Difference) (GREAT FOR SALAD) A88 LANG0STIN0S 2 m 3 6 260 LB 399 LB 75! BREADED SHRIMP (Stuffed with Crab) • . . . SLIPPER LOBSTER TAILS 24 01 pkg omy SMOKED CHUBS ALASKAN KING CRAB LEGS (Extra Large). PKG 99 LB 99 PKG ORDER YOUR EASItltHAM, EASTER POLISH, PRIME RIB or LEG OF LAMB NOW!! DEVILED CRABS.... WHOLE m OA OUNGENES CRABS 1?b CANADIAN f% 1 n WALLEYE PIKE ZfB FRESH SMELTS (Headless 4 Dressed). . . . /^JLB NORTHERN PIKE 1" RAINBOW TROUT 2?e° c gether with cattlemen and farmers that keep our stores stocked with plentiful supplies of meat and food products. FASTER SEAL LEAOKItS The Easter Seal tag day chairman. Fred Mann of Wonder Lake, announces tag days and chairman. Tag class will be held throughout McHenry county April 1-2. In McHenry,' Or met Prust and Robert Adams of the Rotary club are in charge and in flingwood. Greenwood and Wonder Lake. Rev. Segin of the United Methodist church. Greenwood. Tips On Buying That Easter Ham A slender acquaintance with the world must con­ vince every man that ac­ tions, not words, are the true criterion of the attach­ ment of friends. George Washington It's time to think about ham for Easter, and Jerry Kelly, director of meat opera­ tions for IGA Food Stores, has some tips on getting the l*est bargain. Hams come in four basic types: (1) Completely bone­ less; (2) Semi-boneless, skin­ less and defatted; (3) Bone-in (when sold in portions, some center slices have been re­ moved); and (4) Canned, with no fat or waste. All four types are fully cooked, but Mr. Kelly says all should be heated to 160 degrees (using a meat thermometer that doesn't tcfuch bone) to bring out the full flavor. The famous Virginia hams are heavily cured but not fully cooked They have their own special preparation in­ structions. What is the best ham buy for Easter? Mr. Kelly says it depends upon the size of the family, how long the family wants to eat nam, and how much the homemaker knows about leftovers. The biggest bargain for a sizable family is the whole bone-in ham, but he warns about leftovers. His suggestion is to have the meat man slice the whole ham into two parts, leaving the center portion on the butt half, which is then cooked for Easter dinner. The ham SUBSCRIBE To The McHenry Plaindealer And Save $ 10.30 Over Newstand Price FILL OUT AND MAIL OR BRING TO: McHENRY PLAINDEALER 3812 W. Elm St., McHenry,111. 60050, with check or money order for '10.50 for one year subscription within McHenry County. I I I NAME I . | ADDRESS CITY n i i i i i i i i i i ZIP makes an appetizing display and is easy for each person to serve himself The shank piece can be used later to make some other dish. Mr. Kelly advised against freez.- ing ham for more than 30 days but says prepared ham dishes (casseroles, "soup, etc.) can be kept frozen indefinitely. For a family more con­ cerned about having to eat ham for se eral days than about price, Mr. Kelly sug­ gests a boneless half or a 5-lb. canned ham. The main dif­ ference in the two is the smoked flavor of the boneless ham. Both offer the advan­ tage of no waste. The semi-boneless ham also has a smoked flavor and is less expensive than the boneless. The difference here is semi- boneless has a small round bone which can be enough to discourage those who want to make a show of carving the ham at the dinner table. Whichever ham is chosen. it should be big enough to allow 1/2 lb. per person. And remember thinner slices mean more flavor. Here is one of Mr. Kellv's favorite recipes for the ham butt with center portion. Glazed Baked Ham Place smoked fully cooked ham (with shank removed) on rack in roasting pan. Scone top of ham and stud with whole cloves. Bake uncovered in a 325° preheated oven for two hours. Meanwhile, prepare the following recipes for a deli­ cious glaze for the ham: (If skin is apparent on the ham, remove prior to adding glaze.) Pineapple Mustard Glazed Ham 1 flat can crushed pine­ apple V4 cup brown sugar V« cup prepared mustard 1. Combine ingredients. 2. Spoon mixture over ham, return to oven and baste occasionally while baking an­ other 40 minutes. 3. Let stand 20 minutes prior to carving. Beautify Your Bathroom --Without^ Remodeling For years the bathroom was a neglected room when homes were planned or re­ modeled. Now, even profes­ sional decorators agree that the bathroom presents a chal­ lenge for interesting use of space, color and design. Whether your bathroom is simply showing signs of wear or needs an overhaul to trans­ form it from boring to beau­ tiful, there are dozens of easy, effective ways to make im­ provements -- even on a limited budget. Start with basic, inexpen­ sive decorating ideas, advises the Scott Paper Company Vote April 5th IEI ANITA SHERWOOD Nunda Township Supenrisor • Ten years experience in duties of supervisor • Eight years as Nunda Town Clerk • Firmly believes that a public official should work at the job for which they are elected • A courteous official concerned about YOU and YOUR problems •Conscientious and dedicated to serve the people she represents Paid for by Committee to Elect Anita Sherwood 6004 Smith Road, Crystal Lake Anita Sherwood Independent Candidate Home Service Center. A coat of paint can brighten a small, dark bathroom and may also make its limited dimensions seem larger. You might paint one wall (the far one aa you enter) your favorite color, and paint the other three a pale tint of the same -- this trick will create the illusion of a larger room. Or cover walls with an attractive wall covering -- and don't forget the ceiling! Create a total room decor­ ator look with no-iron printed sheets. Select your favorite design -- and "paper" the walls with the sheets, using a heavy duty or electric staple gun. Make matching curtains out of the same design, or choose a different color-coor­ dinated pattern. Sheets are great as shower curtains, too -- make buttonholes for the shower hooks and back the sheet with a plain plastic liner. Bath towels can be made into decorative and practical bathroom acceasories. Stitch a lush and unusual shower curtain using bath towels, and camouflage the seams with grosgrain ribbon. Make a matching toilet seat cover in the same way. A' skirt for the UlOUlUl 1% W\l* Si 09 ^ GMION TRASH CAN LINERS 26 GAL. $044 52 W/TIES £ All brands All sizes CIGARETTES $45 Carton McHenry 4502 W. RTE. 120 ALL ITEMS PLUS TAX Incl. tax CITGO •DIET RITE •DR. PEPPER (Reg. or Diet) •7-UP (Reg. or Diet) m 8-16 oz. Bottles •TAB •DIET PEPSI •PEPSI •PEPSI LIGHT $119 1 : Plus Dep. Ledftardi's PIZZA Large Cheese & Sausage WINDSHIELD WASHER SOLVENT ' t Gallon CITGO season SU Quik Mart OPEN MON. thru FRI. 6-10 SAT. & SUN. 7-10 sink is easily made using more towels -- glue a strip of Velcro around the basin and sew matching strips to the towels to attach them. Storage space is at a pre­ mium in most bathrooms, and shelves are one way to solve the problem. Hang stra­ tegically placed painted or . decorated shelves for often used toiletries, cosmetics and a box of Scotties facial tia* sues -- choose the decorator box that complements your spruced up decor. Don't overlook the decorative po­ tential of shelves. Rejuvenate wrought iron units with spray1 paint. You can be hooked on convenience, too. Hooks on bathroom or closet doors will come in handy for laundry bags, clothing, brooms, mops and other utility items. For further convenience, hang a roll of Viva paper towels on the door to put clean-up help within arm's reach. If you find yourself short of money, but willing to in­ vest some energy and effort, put your creativity to work. Discover countless easy ways to improve, revamp, renew, decorate and beautify your bathroom yourself without spending a lot of time -- or money. Prices Good Mar. 30-Apr. 3 Lots of Nerve A panhandler walked up to a gentleman in the street and asked for a quarter "Of all the nerve. What's the idea of stopping people in the street and asking for money?" "What do you want me to do," the panhandler replied, "open an office? "