ri! S. 1987 - North Shore News

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On Sale thrown ee tom remains

at the REGULAR Price * ""O@ram

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WESTONS
MALLOWS, ECLAIRS,

CHOCOLATE CHiP, FAVORITES,
GRAHAM, SHORTBREAD,
RINGS, SQUARES

$99
400g PKG. odie
——_————= FISH th BATTER

Ligier
peal

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ASPARAGUS CASSEROLE

FROM

.

FEATURES

Meddo
Belle

Cheese

¢ DANISH CREAM HAVARTI

¢ DANISH CREAM HAVARTI WITH DILL

¢ DANISH CREAM HAVARTI WITH HERB & SPICE
e DANISH CREAM HAVARTI WITH JALEPENO

* DANISH SAMSOE ¢ DANISH TILS'T HAVARTI
¢ DANISH ESROM ¢ DANISH BLUE

tee, worl 0% OFF

— aul PRICE MARKED P
| Bie GES ek PoE

Cook asparagus until tender
drain and cut into bite size pie-
! pound fresh asparagus ces. Place in a 1'4 quart casse-
4 to 5 hard boiled eggs role; put sliced cooked eggs
« cup butter over asparagus. Make a white
+ cup flour wine Sauce by melting butter in
14 cups milk a saucepan, stir in flour and
‘4 cup sauterne wine gradually add milk and sau-
¥%4 tsp. seasoned salt terne, add salt, chives, and
p cheese, stir constantly until
thick Pour sauce over eggs and
asparagus. Arrange sliced
ymato over sauce. Combine
bread crumbsand melted butter
and sprinkle over top of casse-
role. Bake uncovered at 375
for 25 minutes

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4 Cup dry bread crumbs
tsp melted butter

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