SPAGHETTI &
Nl

GATELLI .

CONGRATULATIONS
TO OUR CLUBHOUSE
MICROWAVE OVEN
CONTEST WINNERS

H. Hawthorne —- Dunbar
Brian McKinley — North Vancouver
K. Luporini -- Rupert St.

2.4 kg PKG.

ATHROOM
TISSUE |

ROYALE 8 ROLL PKG.

North Shore News

Great savings on
Nabob Tradition

coffee

with coupon below

$219
3 without coupon

Save 30¢ with this coupon on

NABOB TRADITION

"COFFEE
Valid only at STONG’S

Return to Herbert A, Watts 85002

_ 369g pack

$3.19 without coupon

One package per coupon. (Offer not valid on Decatfcinated) Expires January 20th 1985

. SPLIT PEA SOUP
FROM

1 pound dried split peas

IY-to 2-pound shank or burt
end of smoked hau

! pig’s Knuckle, smoked if pos-
sible (Pigs Feet O.K)

3 quarts, witter

3 large onions, coarsely chopped

I leek, sliced

2 celery ribs. caitrsely chopped

2 carrots, coarsely chapped

I potato, coarsely chopped

2 teaspouns thyme

Salt, freshly ground pepper

4 knockwurst, sliced

Voiablespoon hickory smoked
salt (optional)

4% cup chopped parsley

M. Dobson — West Vancouver

P. Windross -- Dollarton

If the peas require soaking,
soak overnight in water to

"Mes seem cae can ear MD Oty, my POR HEM HEY SOR eR COR coma

cover. Drain before starting the
soup,

Combine the ham and
knuckle with the peas and 3
quarts of water in a 6-quart
Dutch oven or heavy pow. Bring
toa bail, reduce the heat, and
cook 30 to dQ minutes, skim-
ming frequently, Add the
onions, lech, celery, carrots,
and potato, Add thyme. season
well with salt ind pepper, and
simmer stowly. aneovered.
about 5 hours or until very
thick. stirring occasionally,
Remove the pig's kKnuekle and
discard, Remove de bins, cut
into pieces. and return to che
soup with the sliced Knock:
wurst 30 numutes before serv-
ing. Add the eptional smoked
silt and sti i parstey. Serve
with whole-grain bread and
sWeel butter, Serves 3, :

7 2 ee ee ee ee ee ee ee cs OR

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