25 - Sunday, June 11, 1989 - North Shore News

Food
PURINA - HAPPY CAT REGULAR
oR GOURMET

Vegetables

FRASERVALE - CALIFORNIA MIX, ITALIAN MIX,
BRUSSELS SPROUTS, WINTER MIX

Vegetabies

FRASERVALE - GREEN BEANS, CORN, PEAS,
MIXED VEGETABLES, BROCCOLL............sc.secsessoreee 3009 PKG.

Layer Cakes

PEPPERIDGE FARMS « CHOCOLATE, VANILLA,
GERMAN CHOCOLATE.......2.......ssscssssersecassocosoeses 368g PKG.

1kg PKS. $959 pa
99°
$479

$4 49

ASSORTED
VARIETIES

9009 Pkg.
Lasagna | 49

comare SAUCE

398mi Tin

PnnO Soup $43

_ 540mI TINS - MINISTRONE, LENTIL

‘Tomato Paste 27Ge

5009 PKG. PRIMO. 150ml TINS

Fruit Beverage

5 ALIVE - TROPICAL, FRUIT, LIGHT, CITRUS BANANA... 355m! TIN

Le Menu Entrees

CHICKEN PARMIGIANA, SLICED TURKEY BREAST,
BEEF STROGONOFF, MEAT RAVIOLI, CHICKEN CREOLE,
HAM STEAK. 300g MIN. PKG.

Le Menu Light Entrees

B.B.O. CHICKEN, SWEET 'N SOUR CHICKEN, CHEESE TORTELLINI $369

VEAL WITH ASSHROOM, VEAL FORTESLIML.....300g MIN, PKG, Se? PKG.
7 tH) H
15" Pizza 9
fy | PILLSBURY DELUXE - PEPPERONI, CHEESE, BACON, $26
i} HAWAIIAN. 3799 MIN. PKG.

STOUFER’S - HAM/CHEESE, VEGETABLE/CHEESE, CHEESE $4 69

OMELET, WESTERN OMELET, CHEESE PIZZA... 100g PKG.

0 t 25kg BONUS PACK 1
CHEESE AND HAM PATE IN PARSLEY ASPIC
A delicious appetizer

OK sich gS tie
REGULAR E DIET - CAFFIENE FREE. | pe) |

RITE

REGULAR & DIET
CANADA. DRY .

GING ULAR & DIET

TORTELLINI,
HEARTY CHICKEN

m1

To all Recipe
A Contest Entrants
A Many thanks for the

y
. Patricia Anderson - za oo .
J 2pkts. 802. Cream Cheese (sof epocs ana taal ta er ese
tened) aside. . .
eat response tO MY FB 1 jar 4% oz. smifed olives (un- Ln syytll bow! sprinkle 1 suvelope gelatin
Menu Contest. Bg dines) . utes to soften. Place over boiling water, stir
Summer , 1 cup grated Swiss Cheese to dissolve and then cool. Sur dissolved
winners was extremely ¥, gelatin into cheese mixture,
Choosing bmissions were (Ef “SP. Peppz ‘Acrange several alices of liam on bottom
difficult as all subm _ 1 tsp.dried basil leaves and sides of pan. Spoon and spread evenly
excellent, from the oldest “Gran@- Jf 2 cnvs, unflavoured gelatin
F mother's original” to the very latest Water

af

harm end cheese, finish with cheese. Cover

1/3 of the cheese into pan. Top with half
remaining slices, tinue layering

in cooking cuisine.

We will be publis

355m Tin
6 Peek ee

appears in eearen 's Korner

hing many of these
excellent recipes in the coming months
to our first winner, |

on whose recipe
this week.

12 ozs. boiled ham slices

lcan 10% oz. condensed chicken
broth (undiluted)

Yup dry white wine

cup chopped parsley

Ya tsp. dried taragon leaves

1 ths. white wine vinegar
Lemon slice and parsley sprigs
for garish. .
boas ton earoeaeS ag ee

in electric mixer beat cresm cheese until
wnooth, Drain and chop olives,

and refrigerate over night. Soften another

- env. of gelatin in 4 cup of water in medium

sized bowl. Stir bow! in hot water until
dissolved. Stir in chicken broth, wine,
chopped parsiey, taragon and vinegar,
Place mixture over ice cubes, stirring occa-
sionally until consistency of unbeaten egg
whites. Meanwhile loosen pate with spanila
and unmold on rack om tray. Spoon parsiey
glaze over pate, tipping it slightly to cover
sides. Refrigerate for 30 mins. Remove
pate and gamish with twist of lemon and
sprig of parsley. Spoon ay extra glaze
around pate, (reheat glaze if necessary).
Serve at room temp. with small rounds of

retaining rye bread. Makes about 16 slices ¥4 thick.
Se oe on oo a a om oe oa