C VACATION]

s!You could win 2 sensational (7-day
th$14.800.!

marked labels of these products:
Thmaro*, Ocean Spray* Cranberry,
sWelch’s* White or Concord Grape

’ STONG'’S
t To Save ”
ST

| BARBEQUE

- DIMNER
S all the Trimmings
sntry Form and leave
éed at your Stong's
# each Stong's Store
gweeks.

‘Fowato Saled

pur Cream

wns

o's Hot Dog Buns

#3 Hamburger Buns

eng

pee

8

aps

$n Oressing

w, 1989

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4WD JUSTY

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SPONSORS
SUBARU Le

iB sss HELG73)
' CONTEST ENDS SEPT. 4, 1989

27 - Sunday, July 9, 1989 - North Shore News

Dairyland

C

TTAGE

REGULAR
OR 2%

SOUTHERN GROVE

RANGE J

CONCENTRATED

Fish & Chips

FRASER VALE . TURBOT GR COD.

evrsasene 75OG va? 349

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FRENCH STYLE GREEN BEANG......

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we thg PKG,

IN BUTTER SAUCE

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$4 29

Le Menu Entrees

CHICKEN PARMIGIANT, SLICED TURKEY BREAST,
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MEAT RAVIOLI, CHICKEN CREOLE, HAM STEAK

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CHEESE TORTELLINI, VEAL/MUSHROOM

. : v +

_, 8399

TAIN. PKG.

ASPARAGUS KEREMEOS

FROM

y,

Congratulations to
Pauline Hastings
of Vancouver
our Sth Recipe Winner
This 'Side Dish' recipe is also
good for a refreshing salad

2lbs. fresh young asparagus

Stearn asparagus for 5 to 7 mins.
unul tender crisp. Drain and ar-
range in shallow casserole dish
and keep wamm.

While the asparagus is steaming
whisk or blend together the fol-
lowing ingredients. Pour over the
warm asparagus as soon as it is
drained.

8 tsp olive oil
1 tsp vinegar

I tsp iemon juice

1 tsp mild mustard
1 tsp coarsely ground black pep-
per
4 to 6 leaves fresh basil finely
chopped or 1 tsp dried basi!

Let asparagus marinate in dress-
ing for several hours or over-
night.
Just prior to serving, arrange spears
on individual serving plates and
dress with some of the vinai-
grette marinade. Garnish with thin
sips of pimento, laid across spears
diagonally. Grate two to three
tablespoons of hard boiled egg on
to centre of serving and top with
six to cight capers,

Makes four to six servings

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