Sunday, August 18, 1991 - North Shore News - 23

OLDE FASHIONED

KOALA SPRINGS

MINERAL WATER

LEMGNADE - KIWI LIME
ORANGE PASSION
MANDARIN ORANGE
APPLE BLACK CURRANT
LEMON LIME
ORANGE MANGO

OQ &} SCOTT
ual

ity always pays its way.

FACIAL

= TISSUE
dececcneeee scoseeaensee? 4 LITRE wed TISSUE G25)

$399

LAUNDRY
DETERGENT

ULTRA TIDE

4 LITRE JUG

BATHROOM |

12 ROLL PKG. $449

‘orme§ric........ “
urmeric......s $ - REGULAR
sannsssseusseenene 40g JAR "FREE"
see $g9 WITH BLEACH Paper Tewels $479
BOOT « JUMBO. esccsnceeresceennerneeenes 2 ROLL PKG

Scott Family Napkins | =

Baby Fresh Wipes —

NATURAL, SCENTED, UNSCENTED...

- BEST FOODS

MAYONNAISE

REGULAR OR LIGHT

QUAKER CEREALS
Oat Squares soo hy a

ne MATES ce = 00

PICKLED SALMON
FROM

$979

sessesnscsseesesuecueesceesscssesssseesensesscesuesesceeessreceteserenves 3409 PKG.

385g ay Lh

Peneeeesen nares scserastecisceseseeseseneesernevstnensrenscernencenoeueene

" This takes some time but is well worth the effort. I recom-
mend sockeye, but other species may be used. Don't miss
sampling the onions.
—_—_—_________-[. 2. After 1 week, freshen
$ pickling salt, coarse Salmon: Discarding brine, rinse
3 cups ester Bsa, salmon in cold water and return

2lbs. unskinned salmon fillet, t0 crock. Cover with cold water
boned ' Met, and refrigerate for 24 hours.

4 medium onions, sticed and 3- Drain salmon in colander.

Cod Fillets dosaeeterenseceseneesee! 400 Pe is
Cod Fish Sticks $349

HIGHLINER., ..........cccecesserresnecersenntsontsrerconeesenee 350g PKG.

Fillets in Sauce $979 SS ePown on. in wide mouth quarts
2 Jon Bichon erie layer Salmon, then onion rings,
. SE, MUSHRGOM, FLORENTINE....... 2709 PKG. 3ozs. pickli I ; ’
sks $4 99 HIGHLINER » CHEESE, , Bcups cider vinegar uien brown sugar and pickling

. ‘ . spice. Repeat until jar is full.
JT......PKG. OF 3-142mi CTNS. So | e in Batter $ 43 iF you don't want your salmon
3 “hot”, remove some red pep-

$ 19 HIGHLINER......... 0. cccecesereeesecetercnrantteensenseeas 350g PKG. 1. To salt cure salmon: Ina pers from pickling spice.

NEY DIJOW.......500m! BOTTLE crock or jar, layer the salmon 4, When jars are full, fill with
with salt. Pour in water. Refrig- vinegar. Cover and refrigerate

OD aa ae OO) GD OE ee ee oe

erate for 1 week. The salt cure for 1 week before cating.
isnecessary toprevent "mushy" Salmon will kcep 6 weeks in
salmon. refrigerator. Makes 3 quarts J
eee oe ee ee =e

$7] 89

NEY DIJON........250ml BOTTLE