SO - Wednesday, April 24. 1891 ~ North Shore News

FOOD

Take advantage of excellent buys

| HOPE vou've got a hule
money tucked away to shop
this week. E haven't seen so

many excellent buys in’ one
week since Emily was a kit-
ten!

arbara ;
MicCreadie

BUDGET BEATERS

For anyone trying to feed a big
family on a small income, stock
up! Pork. well wrapped is goad
for at least six months in’ the
freezer, The big roasting hens are
a feast for six, at least, and it’s so
easy to make your own stuffing
(bread is going for about 50 cents
a loaf at many siores this week).

Olive’s Chicken Stuffing
Cube: f loaf two-day old bread
Cook gently together:

2 medium enions, finely chopped
La cup melted butter

(optional) - celery, parsley and {
Ib. bulk sausage meat

T egg, well beaten

2 Ceaspoons poultry seasoning

sult and pepper to Caste

1 watched Olive puto this
together in five minutes. She sim-
ply tosses everything into a big
bowl, washes her hands, rinses
them in cold water and gets into
the minature up to her elbows.

She stuffs the main cavity first
and if any stuffing is left over it
goes into the neck. She gently lifts
the skin from the breast and fills
that too. She dusts the big hen
with seasoning salt, tucks the
wings under and roasts the bird at
325°,

While Tommy carves the bird,
Olive whips up mashed potatoes
and makes gravy.

It’s so delicious. She taught me
this trick 20 years ago.

Nov that I have a biz food
processor, it’s even easier. | chop
the vegetables and heat them with
the butter and sausage while |
chop the bread. Return the mix-
ture with scasonings and egg to
the bowl and buzz until mixed.

This mixture is wonderful
sandwiched between two racks of
ribs, stuffed into pork chops or
rolled in the centre of a meat float,

In a hurry? Pack it into a deep
casserole and cook a hig hen or
turkey unstuffed. [fis best cooked
covered, about *4 hour ar 3
I'm sure it would microwave but |
haven't tried it.

It freeces well, for at least two
months.

Pve primed this recipe before
but its aclassic:
Rye Whisky Wiener.

From Shirtes’s cookbook!
Adapted, of course.
sauce:

‘2 cup eneh: rye. ketchup. brown
sugar

1 tablespoon Worcestershire sauce
dash artic pow der

Sammitier about o. lout Acht ot
pound of cock tab stipase. ct
substiture; ag peurd eb sinmed
steners, OR ary salah apices

SUUSG ee, CULT pee
The sauce rs creat for seafood
bites. Pry it or cis thify sou want

to dip Pomake om for bacon-
wrapped water chesnuts. crab
babls. srilled chicken,

BEST BUYS: Strawbecries, pork,
seal. chicken as well as caulitlow-
ero and asparagus should be on
sour menu this week! Stock up
your freevers and: cupboards (case
Jot sale, roo),

SAVE ON FOODS: Case - 108 -
srrawhberries, S788. Tf you've
never made jum, buy Pectin and

follow the directions. Rhubarb,
78 Tb. (pie time?}. Remember.
stores meet other advertised

specials and coupons.

SUPER VALU: Whole fryers, 88¢
Ib.: Case lot sale: study Sunday’s
News flyer carefully - some of the
specials are excellent: (bur only if
you've got storage space). Buy on-

th what you know souvth use. My
chorces: © Nball’s tomato seup,
$4.99; Golden Cirave ALS,
ATL Aylmer beets. assorted
cuts, $2-$9.99 (Brian loves them!)

Sunspun ALP. flour, 100 ke.,
$4.29; Paramount whole b

ciums,  $2-S9.99;) Ocean’s pink
saimon, Plats. 22-$13.772 0 Pork:

side ribs, SI.88 th; butt steaks,
SEIS tb. Devon bacon, $2.28
S00 em.: cauliflower, S8¢ dbo: as-
paragus, SP.1S Ib,

BUY LOW: Rousters, 99¢ Ib.
(look for tne iifgest you can
find); perk rib or tenderloin
chops, $1.98 [b.: broceoti, S8¢ Ib.:
N ra frozen O.J., 347 mi, $8c;
Rovale tissue, 8-roll, $2.68
(remember the S-week rule and
stack up).

STONGIS: Neall Shoulder roast.
Shs Tho (cut seu own cutlets
HS casvh ground, $2.48 thio stew,
268 tbo. Challenger prok salmon,
flats, SEALY: head lettuce. 396; cue
cuntbers, 492,
SAFEWAY: Strawberries (Vou can
buy small detsty 77e [Thay Pork:
Side ribs. $1.98 Ibo: boneless butt
coasts, SETS Ibo: cubed pork,
SP.98 Ib.s butt steak, $2.88) tbo;
Town Hotise canned tomatoes,
796 mi (fat cans), 98s; Campbell's
tomato soup, 4°S1.99; Sea Trader
suckeye salmon, $1.98 (flats}.
Interesting note: Have you
noticed that those irritating
‘limits’? aren't happening so
much any more?
LONSDALE QUAY:
Seafoods: Fresh whole

Longliner
prawns,

Haliriar!

Nerang ace:

sang

$4.99 Ibo whole, S199 fh. cals:
fresh whole spring salmon. 2-4 Ib.
$3.99 [b.. 4-6 Ib. $4.99 Tho: Cajun
mannated snapper, $4.99 Th.:
fresh Orange Roughy, $9.99 Ib.;
fresh machine peeled shrimp.
$5.99 th,
The salmod Shop:

Yellow Fin tun, $6.97 tbo. tuna
marinated in lemon herb, $8.99
lo.: green peeled and deveined
tiger prawns, $13.99) [b.: clam
meat, $4.49 Ibo: halibut steaks,
$5.95 Tb. Bulk Food Quay: Natu-
cal Supreme caw almonds, 99e/
100) gre: best quality Belgian
chocolate, $1.29/100  ur.; best
quality Columbian coffee beans,

$1.89/100 gr. Fhe Coffee Mer-
chants: Cona supreme blend,
$6.99 Ib.

Where Value Has Its Merits

SHOPPING HOURS Monday to Wednesday 10am- 5:30pm, Thursday &

Friday 10 am-S:00 pm, Saturday 9:3G6am-5:30n

A 5

m, Sunday Noon-500pm