35 - Sunday, August 21, 1988 - North Shore News

~ ENTER STGNG’S “EAT AT HOME
10 SAVE CONTEST”

in: A BARBEQUE DINNER WITH ALL
2 THE TRIMMINGS FOR 4 OR MORE

Simply fitt out a Stong's entry form and teave it in
the sniry Eox provided at your Stonp's store.
A winner at each Stono’s store each weok,

* Contest ends Sept. 10,1988.

DINNER PACKAGE CONTAINS

 Mapte Leaf Hot Dop Weiners 450g Pkg. © Kilchon Bouquet

» Mapte Leal Beet Burgers 7509 Pkg.

© Mixod Salad ”

« 4Baking Potatoes °

« 4Fresh Corn on the Cob

« 4Fresh Tomatoes 3:07)»

© 2 lbs, Fresh Mushrooms

@ Kingsford Briquets :

© Matchlite Briquets <o-) *_ ve

© Reynolds Foil : Hamburger Buns Pkg. of 6

« Taipan Sauces : © Clubhouse Seasoning.
.- © Hunts Manwich « Heinz Barbequa Sauce

* Monticello Sparkting Juin | © Chinet Paper Plates

¢ Jets Soap Pads . © Venice Garlic Bread

® Windsor Salishaker . © dip Firestarter
+. © Pringtes Polato Chips - .

CHEDDAR CHEESE + RANDOM CUTS BS: /100g

STOHG'S @ MEDIUM ........

MEDDO BELLE @ ENGLISH: CHESHIRE, DOUBLE SLOUCESTE
LANCASHIRE, OR RED LEICESTER 0%
viseeessseeseeeeeeee RANDOM CUTS

FOIL WRAP

REYNOLDS vo ceeceeeeeceeceesseess — 12"%25' PKG,

WHITE
60% WHOLE WHEAT 567g Loar

wwii] FRENCH BREAD $4 99

McGAVINS ....,.,. 910g LOAF

fee ee oe ee ee en

ITALIAN POTATOES

FROM

Just Right With a Barbeque

4 large (or 6 medium) Russet Combine bread crumbs and
potatoes grated cheese. Do nat dry the
Ye cup fine, toasted bread wedges before coating them
crumbs well with the crumb mixture.
ys cup freshly grated Parmesan Place them in a shallow, 9xt3-
inch baking dish, sprinkling any
remaining crumbs on top.

Top potatoes with sliced
tomatoes and onion rings.
1-1 tsp. salt porinkle with pregano. salt.and
Freshly ground pepper Bene ros Bringing © Pepper.
Vo a ae Drizzle with oil just before
h-¥% cup olive oil baking.

Bake, uncovered, | hour and
{0 minutes, or until potatoes
are brown but still retain some
crunchiness.

cheese

2-3 large tomatoes, thinly sliced
2 large red onions. thinly sliced
14 tsp. oregano

Preheat oven to 350°.

Peel and cut potatoes length-
wise into wedges (about 6-8 per
potato) and drop into a bow! of
cold water.

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