OCTOBER 7 - 13, 1985 THE CITIZEN
1
Chitterling no
eady
Food delica ie often include
the 'unu ual ' parts of plants
nimal, and fi h. Sau age in
natural casing; haggi sheep's
inte tines stuffed with meat
nd oatme I for the ots:
cavier cr cklins brain tongue
head chee e pig hocks 0-
tails' lutefisk (lye-so ed dried
cod for Scandinavians; even
the more e otic escargot or
fried ant nd gra hopper.
For many American with
roots in the South, chittlerings
are such a traditional dish.
Chittlerings pronounced
CIDT -lins are pig intestine
cleaned, cooked seasoned and
often mixed with greens or
black-eyed pea.
'Chitterlings ere traditional
ly eaten in the fall, when pigs
were laughtered on the farm, ,
e pl in Jeremy Iggers food
writer for the Detroit Free
Pre. But because preparing
chitterlings requires hour of
tha ing washing rinsing and
coking they re n w u ually
reserved for holidays such as
Christmas and ew Year ."
The trong smell of chit
terlings cooking often restricted
their erving to c ld winter
months when the odor would
be less likely to linger.
Kenneth R. White a dis-
tributor has a new product
he believes will change all of
vail ble pre-cooked, pre-seasoned
ea ,ea, nd enjoy!
that.
C-Loaf is a pre-cleaned, pre
coked pr duct made of p rk
inte tines pork stomach and
pork skin well ea ned ith
salt and pepper.
Ken White is the distributor
of the product for S uth
Western ichigan reas B ttle
Creek Kalamazoo Jackson
Albion Benton Harbor and
Muskegon for wholesale nd
for retail markets.
ational distributor for the
C-Loaf is Jake Cooper of
Detroit president of T.C. Dis
tributors which also distribute
saus ge and other meat pro
ducts.
Cooper helped to develop
the C·Loaf which is made for
him by a packing 'plant in his
h me town of Tifton Georgia.
C-Loaf has m ny advan
tages," ays White, 'in luding
convenience and lack of odor.
It requires no cleaning and
minimum co king can be kept
cold in the refrigerator or for
longer periods in the freezer.
It's available year . round and
require literally no preparation.
, To erve -Loaf just cut
off a quarter-inch slice fry it
in a skillet over moderate heat
or coo it with a little water
in the oven or microwave.
C-Loaf is ready to serve in ix
minutes or les ."
Available
at
SANDY'S
Restaurant
356 Territorial
Benton Harbor, MI
616-927-2840
Z'S GRILL
156 S. Fair
Benton Harbor, MI
616-925-7858
ETH R. WHITE, di tributor for th South tern ichigan
area hold t 0 iz of th C-Lo f availabl 6 lb. and 2 lb. I
for retail and whol sale. • -Lo f i convenient, pr -coo ed, r dy
to heat and rve within ix minute" y White. C-Loaf i avail
able at Sandy' Re taurant, 365 Territor' ) and Z' Grill, 156 S.
Fail ve., Benton Harbor. I
I
In the Service
I
avy Hospitalman TRACY
L. ACKERMA, n of D nna
Lundy of 26036 Randall Road
Dowagia ,MI recently rep rted
for duty at aval Hospital
Great Lake IL.
A 1978 graduate <If Ro s
Beatty High Sch I Cassopolis,
he joined the avy in overn
ber 19 3.
C-Loaf, i USDA in pe ted,
pre-cooked. pre- ea ned r ady
to heat and enj y.
Off your feet and nt
y ur eat' i per's m tt
for the new food product.
Chitterlings can be ready
whenever you are.
C-Loaf i vail able in Ben-
ton Harbor at Z s Grill, 156
S. Fair Avenue, 616/925-7 5
and Sandy Re taurant , 356
Territorial, where there will be
a demonstration Friday and
Saturday October 11 and 12
from -12 p.m.
'We re getting the pr du t
ar und town a fast a we can'
ys White "and ther locati n
will be to king it soon.
White is plea ed to give a
taste test in the store or t
gr up and dem nstrate h w
to prepare and erve af.
Di ount are availabl
wh Ie le purch e, qu ntity
les and n n-profit rganizat
ions.
C-Loaf is available n w at
introductory prices, in ix p und
family loaf or two pound
mini-loaf.
For further information on
the C-Loaf or anyone interested
in a demon tration please con-
tact attie E. Roddy 924
Pearl St. Benton Harb r
616/925-9825 or Kenneth R.
White Distributor, at 616/965-
6156.
�L ChiN/In.
arine Pfc. ARTI J.
BRADY n of Kathleen
Kmieci of 1411 E. Smmit
Muskegon MI has been
meritoriously promoted to hi
pre ent rank upon graduation
from 'recruit trainin at rine
Corps Recruit Depot S n
Diego.
A 1985 gr duate of Mu ke
gon High S h I he joined the
Marine Corps in June 19 4.
Marine Pf . MA UEL HER
RADA, on f Mr. and
Juan Herrada f 2 65
Dermott, u kegon, I
been meritoriou ly pr moted
to hi pre ent rank up n grad
uation from recruit training
at Marine orp Recruit Dep t
n Die o.
A 19 5 graduate of Mu ke
n High S h I he joined
the Marine orp in June 19 4.
c mplete this cour e of in
tru tion are eligible C r three
h ur f c lie e credit in Ph), i-
c I Educati n and Hygiene.
He joined th avy in J un
1985. '
avy Seaman Recruit TY-
RO G. CO BS a 19
graduate of Benton Harbor High
h 01 of Benton Harb r, I,
recently reported f r duty with
the battleship Precommi si nin
nit ISSO RI based at Long
Be ch A.
He joined the avy in
February 19 5.
"Marine Pvt. JAMES R. TAY
LOR n f Patrica A. Tayl r
or 348 Brun on, Benton Har-
bor; arine Pvt. GE E
ROSE a 19 4 graduate f
u keg n Hi h School f Mu -
ke n: and Marine Pvt. LEA.
GIRARD, 1985 r duate of
Mu egon High S h I of us
keg n' all have completed re-
cruit training at arine Corp
Recruit Dep t, n Diego.
During the l l-week trainin
cycle they were taught the
ba ic of battlefield rviv.
They were introudced to the
typical daily routine that they
will experien e durin enli t
ment and tudied the p ronal
and pr fe i nal tand rd tra
diti nally enhibited by arine.
They p rti ipated in an t! c
phy i a1 nditi ning program
and g ined pr fi i n y in
variety f military ill. in
cluding fir t aid, rifle mark-
man hip and I rd r dnll.
Te m rand lf-di ipJine
er empha ized thr ugh ut the
trainin cycle.
Tayl r i 1
of 1 rna Hi h
graduate
. .h 1.