f

ENTER STONG'S “EAT AT HOME
TO SAVE CONTEST”

4, Wi A! A BARBEQUE DINNER WITH ALL
5 THE TRIMMINGS FOR 4 OR MORE

Simply ti out a Stong's entry form and leave it in
the entry box provided at your Stong’s store.
A winner at euch Stong’s store each week,

Contest ends Sept. 10, 1988.

DIMNER PACKAGE CONTAINS
© Mapte Ledt dat Dog Wemers 440g Pag © sitchen Bouquet
© Maple Leat Geet Burgers 750q Fag © Uncle Ben's Ace
* Mued Salad He
© 4 Bab ing Potatoes
© thresh Corn oe the fot: © &tdmond Fruit

od Fresn Tomar * Dairyland Sour Cream 00m)

23 - Sunday, July 17 1988 - North Shore News

pyrex

by CORNING

THIS WEEK’S
FEATURE

2.5 L All Purpose
Bowl

with each
$5.00

© Peree Water

« Scott Family Napainy

© fcGavins Hot Dog and

© Hainburget Buns Pky of 8
© Clubhouse Seasoniny

* Heine Barbeque Sauce

« Ctunet Paper Plates

* Venice Garlic Biead

© Zip firestarter

2 2168 ~~ Fresh Musiegors
* Xingstard Brquets

@ Matcnite Bruquels

© Reynolds Fait

© Fapan Sauces

© Hunts Manat

© Monticello Spachling duce
@ Jets Soap Pads

© Wingsot Saltshaker

* Pringles Potato Crips

with Plastic purchase

Cover

VAN CAMPS

WITH PORK GR IN
TOMATO SAUG

x Ir TENS PT:

PLR RR ChE
SSRELSERAU GHEE n EAN i

CLASSIC VEGETABLES F
BROCCOLI & CARROT ..........000% decane eene eeenaes kg BAG $289

VALLEY CLASSIC, PEAS & CAULIFLOWER, CORN & BROCCOLI,

-JURIOR VEGETABLES

FRENCH STYLE GREEN BEANS, MIXED VEGETABLES/300g BAG
SWEET PEAS, NIBLETS, WHITE CORN, SWEETLET PEAS/350g BAG ..........

VEGETABLES iN BUTTER SAUCE

PEAS, NIBLETS, WHITE CORK, SPINACH, FRENCH STYLE GREEN BEANS,
SWEET PEAS, SWEETLETS, CARROTS, OR BRUSSEL SPROUTS

1kg BAG $

ORANGE JUICE saan 84 18,

e
Kr
HIAGARA 2.0.24... beeen cece eee cen en aeeeee ee et

Che
mily Allowance a
yout cerles at your Stong’s stor

ur enter orm rom r hier.
pive yO 'y you case
et r ¥ Lf Family
ier will eco d the value of you

i

rm.
ywance cheque on your Oy ded
in ballot box Pr .
eentry form In sae
winner will be drawn at each store
t day of each month.

FROM

ertificates

. c
ong’sfood Sneque 8S

sinners wi owance
3 value 0

jded on their

MAKES [6 TO 18

3 cups flours

$-f/2 cups packed brown sugar
6 ounces unsalted butter

1 cup chopped walnuts

2 teaspoons baking powder

I teaspoon ground ginger

untifcrumbly, Measure out 3/4 cup
of the mixture and stirin 1/4 cup of
the walnuts. Set aside.

To the remaining crumbly mix-
ture, add the remaining | cup of
flour, baking powder, ginger. nut-
meg, baking soda, and salt. Stir in

I teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt

I cup buttermilk

2 epgs, beaten

Preheat oven to 350 degrees. Grease
the muffin cups or line with papers.
Combine 2 cups of the flour with
the brown sugar. Cut in the butter

the remaining 3/4 cup of walnuts.
Combine buttermilk and eggs. Stir
into the dry ingredients just to
moisten. Spoon into the prepared
muffin cups, filling 2/3 full, Spoon
some of the crumb-nut topping over
each muffin.

Bake for 20 10 25 minutes, or
until a tester inserted in the center
comes out clean, Cool for [0 min-
utes before removing from the pan.