The Times

Breakfast skippers take note

Ham 'n Eggs come to breakfast in such a bright new way that no one will want to skip this important first meal. Shirred eggs can bake while you prepare fruit or fruit juice and set the table. It's a great way to use leftover ham while the cream sauce is a plan-ahead that can be used in other ways. Shirred eggs with ham 1⁄2 pound chopped cooked ham (11⁄2 cups) 1⁄4 cup grated Parmesan cheese 6 eggs 2 tablespoons butter 2 tablespoons all purpose flour 1⁄2 teaspoon salt 1 cup milk 2 tablespoons grated Parmesan cheese 6 toasted English muffin halves, buttered. Combine ham and 1⁄4 cup cheese. Place an egg in each of six 6-oz. custard cups; top each egg with 1⁄4 cup ham-cheese mixture. Place cups in shallow pan; pour hot water in pan to depth of 1-inch. Bake in preheated 325 degree oven, 18-20 minutes or until eggs are firm. Meanwhile, melt butter; blend in flour and salt. Cook over low heat until mixture is smooth. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in 2 tablespoons cheese. To serve: Invert egg on each muffin half; top with cheese sauce. 6 servings.

gourmet goodies marion richey French cuisine offers variety

One of the delights of sampling the cuisine of France is that every few miles there is a new regional specialty offered. The following is from Auvergne. Filet of Port en Casserole Three pounds pork filets sliced thick One medium cabbage Three quarter cup dry vermouth Three quarter cup whipping cream Salt and pepper to taste Quarter teaspoon oregano Pinch nutmeg Butter Grated swiss or parmesan cheese Saute pork slices in a little butter until they are thoroughly cooked, remove them to a platter and pour the vermouth into the hot pan, shake and reserve this juice. Cut cabbage into one inch slices and boil for 10 minutes or less in lightly salted water, drain the cabbage thoroughly then add salt, pepper, oregano, nutmeg and the cream, stirring well. Then add pan juices. Spread part of the cabbage mixture over the bottom of a large casserole then the pork filets and then the remaining cabbage. Sprinkle top with the grated cheese and bake uncovered for about 30 minutes at 350 degrees. Serve hot with buttered baby carrots and creamed potatoes. Excellent with a dry white wine.

Crock pots economical, practical

Crock pots have become so popular in recent months that there are bound to be questions in regard to their performance. Which one is the best? Do they really save energy? And is there danger of food poisoning when food is cooked at such a low heat? The slow cooker, commonly called a "crock pot," is a very economical and practical appliance, especially for a busy person. Because the temperature setting is low, it uses little fuel and food can be cooked unattended for a long period of time without fear of burning. However, the temperature setting should be above 170 degrees fahrenheit to prevent bacterial growth while the food is cooking. Slow cookers come in two basic types. The one with the heating element concealed around the sides instead of just in the bottom, provides for a more even distribution of heat. This type has a low and high setting and should be at least half filled to assure proper cooking temperatures. The other unit has the element in the bottom or base only. Units with a wide range of temperature settings can be a multiple appliance. The low temperature setting can be used for slow cooking and higher temperatures for shorter, conventional type cooking or deep fat frying. The danger of food poisoning comes from the misuse of the slow cooker. Two cautions: (1) the temperature setting should be 170 degrees fahrenheit or above to prevent bacteria growth, and (2) food should not be put in the slow cooker on an automatic timer, and left to start cooking at a later time. This combined with the slow cooking process could allow for rapid bacterial growth (food spoiling). As in any other appliance, design and capacity vary to meet your needs and personal preference. Capacities vary from 21⁄2 to 8 quarts. The immersible model with a removable cord is easy and safer to handle.

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46th ANNIVERSARY SALE!

AMERICAN BICENTENNIAL 1776-1976 Publix SALE! WELCOME ABOARD FOR A GALA CELEBRATION. For 46 years we've been right on time. As you've changed, we've changed so we could bring you the fine foods you want, every day. Each year we've been working harder than ever to keep shopping a pleasure. With the fresh produce your family loves. Meats prepared with the kind of care you expect. As new products arrived on the marketplace, we hurried to bring them to you. Something new and exciting almost every day. And as we celebrate our 46th anniversary, we'd like to thank you, our customers, by bringing you some exciting specials in every department. So come on by. Join the festivities. You'll be on the right track for some really great values. Electric Perk or Regular Grind Savarin Coffee 1-lb. can $109 (Limit 1 with other purchases of $7 or more excluding cigarettes) Golden Gift Grapefruit Juice quart 19¢ Juicy, #1, Fla. Valencia Oranges 5-lb. bag 49¢ Swift's Premium Shank Portion, Fully Cooked Smoked Hams lb. 89¢ Shank Half | lb. 99¢ Butt Portion or Whole lb. $1.09 Butt Half | lb. $1.19 (Plus 100 S&H Green Stamps With Coupon) Birdseye, Frozen Broccoli Spears 3 10-oz. pkgs. $1 Prices effective Thursday, April 29 through Wednesday, May 5 AMERICAN BICENTENNIAL 1776-1976 Publix PUBLIX WHERE SHOPPING IS A PLEASURE