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AA light, fresh, colorful soup that is just

as good cold.

SERVES 8

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6 small zucchini, trimmed
and cubed or shredded
Salt _

2 medium onions, finely minced
I clove garlic, minced

‘1 tablespoon oil:

2 tablespoons sweet butter

Ԥ caps chicken stock

i” tablespoons fresh herbs —

comb nation of oregano,
parsicy, chives;
2 tnblespe ns lemon juice
Salt and freshly ground pepper
to taste

Place cubed or shredded zucchini in
a colander, sprinkle with salt, and
allow to drain for about 30 minutes,
In a large soup pot or dutch oven
saute onions and garlic in oil and
melted butter until the onions are
golden. Dry zucchini on: paper
towels and add to onions and cook
over low heat for about 5 minutes.
Add chicken stock and simmer for
15 minutes, Puree so uP in a blender
or food processor, Retum to pot
and scason with herbs, lemon juice,

and salt and pepper. Reheat and
serve.

: es ‘ : ‘ : ‘ ,

x0 da ALL THE
 TRIMMIN S

SIMPLY USE YOUR CASH REGISTER RECEIPT AS YOUR ENTRY FORM
. AND LEAVE IN ENTRY BOX PROVIDED

A WINNER EACH WEEK AT EACH STONG'S STORE

PROMOTION ENDS SEPTEMBER 3 1983
DINNER PACKAGE CONTAINS

4-8 o2, MEW VORK STEAKS
MIXED SALAD

GOLDEN SUMMER JUICE
YAKIMA VALLEY GRAPE JUICE
' CLUB HOUSE SEASONINGS

' WINDSOR SALT

HEINZ BARBECUE SAUCE

TAPAN SAUCES

NEWMANS OWN SALAD DRESSING
REYNOLDS ALUMINUM FOIL
STONGS MATCHES

CHIBET PLATES

VENICE BARLIC BREAD

4 - BAKING POTATOES
4- FRESH CORN ON THE COB

ZIP FIRESTARTER

SCOTT PAPER MAPKINS
AROMOMA FRUIT

CHALLENGER SOCKEYE SALMON
SHASTA SOFT DRINKS

KINGSFORD CHARCOAL
DAIRYLAND S008 CAEN

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