STON © SHOCOLATE CHIP,

IRS, SHORTBREAD RINGS,

\VOURITE FIVE, GRAHAM
SQUARES, MALLOWS

C187 SESAME WHITE

NSOP

suntis. September 6, 1987 Narth Shore News

QUICK © 2.25kg Bag
ONE MINUTE ¢ 2kg Bag

LE MENU DINNERS

CHICKEN PARMIGIANA AND SOLE WITH GILL CREAM SAUCE

BOIL'N BAG RICE DISHES

GREEN GIANT

&

‘eee? tanec wale Sten“ Ona Sauer

$399

ESATO

COLD RICE SALAD

This salad is beautiful on @ summer buffet. lt
keeps well, serves a lot of people, and is really

refreshing,

Serves 12 to 16

4 cups chicken stock

2 cups uncooked long grain
white rice

3 6-ounce jars oil-marinated
artichoke hearts

3 green onions, chopped

1 4-ounce jar pimiento-stuffed
olives, sliced (optional)

I large green pepper, diced

J large celery stalks, diced

v4 cup chopped fresh parsley

Reserved artichoke marinade

I tsp. curry powder

2 cups mavonnitise

Salt and freshly ground pepper

to taste Me 5 =
aes

Bring stock to boil, stir in rice,
and return to boil. Lower heat,
cover, and simmer for 20 min-
utes or until liquid is absorbed
and rice is tender. Cool. Drain
artichokes, reserving marinade,

and chop. Add to rice with the
onions, olives, green pepper.

celery, and parsley. Combine
reserved marinade with the
curry, mayonnaise, salt, and
pepper. Toss with rice and mix
thoroughly. Refrigerate until
ready to serve.