Sunday. Augusi 12. 1990 - North Snore News - 25

FLORELLE

FACIAL
TISSU

PRONTO

| Bathroom Tissue

_. FROZEN
Eggo Waffles

STRAWBERRY, REGULAR, BLUEBERRY, BRAN, OAT BRAN

Fruit Beverage

FIVE ALIVE - REGULAR, TAOPICAL, CITRUS BANANA, LIGHT

N 312g BOX
Ke 26g BOX

GG

UBS
GOLF BAG

‘ES OF

- ke ;
s ee, RR Mes S
TORES ; cael

ue a om | 6th WEEK WINNER OF A
: | NORCO BIKE IN THE

"RACE FOR GOLD"

CONTEST
Marian E. McGavins

. OLD FASHIONED PICNIC POTATO SALAD

£

Yield: 6 servings

and vegetable oil and toss with the warm
potatoes. Add saft and pepper to taste. q
Set aside so the potatoes can cool and
absorb the vinegar and oil, about 15 f
mins.
2. When the dressed potatoes are cool. i
add the celery, onion, chopped gherkins,
and parsicy to the bow! and gently com- i
bine.
3. In a small bowl, whisk together the

Y 5. Ibs. new potatoes
os 3 tbsps. cider vinegar or white wine
‘ a - & vinegar
wis Bs ibsps. vegetable off
Salt and freshly ground black pep-
i per to taste
\% cup thinly sliced celery
os | % cup chopped red onion
3 thsps. chopped gherkins
| 3 tbsps. chopped parsley

ee C
ceo REGU

DECAFFEINATED

EUROPEAN ROAST
COLOMBIAN § 300g Tin

ee

% cup mayonnuise
| 1 tbsp. Dijon mustard
2 tbsps. cream or milk
| cup thinly Miced radishes (optional)
f2 hard couked epps, chopped (up-
tional)
| 1, Boil potatues in their skins in salted
water to cover until just fork tender,
] about 15 to 30 mins., depending on their
| size. Drain well. When cool enough to
handle, pee! the potatoes and slice them
6 orcut them into %" cubes. Mix the vinegar

mayonnaise and mustard and thin with
the cream or milk. Season with addi- E
ional salt and pepper. Pour the dressing
over the potstoes and toss gently but |
thoroughly. Chill at least } hour.
4. When ready to serve, stir the salad
again gently and gamish the bowl with
the sliced radishes it desired.

i

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