Sealers

IBURGER

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$100.00
TIFICATES

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MCCAIN LITE DELITE DINNERS —

ITALIAN CHICKEN, BEEF TERIYAKI, BEEF CONTINENTAL,

GREEN GIANT VEGETABLES

IN BUTTER SAUCE:

SPINACH, FRENCH STYLE GREEN BEANS, PEAS,
NIBLETS, MIXED VEGETABLES, SWEET PEAS
or

IM CREAM SAUCE:

Mid. 275g PKG.

- SUNFLOWER Oil

GHIGK PEAS, RED HISHEY,
ROMAN, & WH EY

UNICO...

ANS

Sami TIN

89°

QUEEN OLIVE

PARMESAN CHEESE

MUSHROOM AND SCALLOP SALAD

PAE ene
pe ee
]

Serves §

1% Ibs. bay scallops

2 tbsp. minced onion

1 bay leaf

‘A isp. salt

YA tsp. pepper

3 tbsp. fresh lemon juice

4 cup olive oil

Salt to taste

Freshly ground pepper to taste

I tb. fresh mushrooms, trimmed
and thinly sticed

4 tbsp. chopped fresh parsley

Combine the scallops, onion, bay
jeat, and 4 teaspoon cach of salt
and pepper in a 2'44-3-quart sauce-
pan and cover with water. Bring toa

boil over medium heat and imme-
diately turn off the heat and Jet the
scallops stand for 5 minutes. Drain
the scallops and onions in a
strainer, Remove the bay leaf and
place them in a medium-sized mix-
ing bowl. In another medium-sized
mixing bowl combine the lemon
juice, olive vil, and salt and pepper
to taste. Pour 1/3 of the dressing
over the scallop mixture, toss, and
cover, Add the mushrooms to the
remaining dressing and toss to coat
well, Coverand refrigerate both the
scallop and the mushroom mixtures
separately for 2-4 hours. When
ready to serve, combine the scallops
and mushrooms in a large salad
bowl and garnish with the parsley.