- Wednesday, January 22, 1992 ~ North Shore Ne

Nghe

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Use flyer info wisely while shopping

FOR THE next six weeks,

I’m going to focus on one

supermarket each week. I’m choosing the ones that have
flyers available to us. And, no, I’m not pushing North
Shore News advertising — tm simply using the flyers to
prove that you don’t have to run al} over the Lower
Mainland to ‘‘cherry pick’’ bargains.

It’s simply a matter of checking
what’s good in your store of
choice and using that information
to plan your week's shopping.

I'm going to call this a quick
course in ‘fiver ed.’’ The first
lesson is: Read all the flyers.
Carry them with you when you
shop. Many times, competing
stores will meet the advertised
specials of their competitors.

The second lesson is: Stock up
five weeks worth (minimum) of
staples such as tissues, toothpaste,
coffee, canned veggies, soups, any
packaged mixes you like (keep
these to a minimum — emergency
use) and especially tinned fish (last
week, pink salmon flats were an
incredible 77¢ — that's cheaper
than cat food). Stockpiling de-
pends on storage space.

This week, we'll look at Stong’s
in depth, The other stores’ Best
Buys will appear at the end of
Budget Beaters. It may be possible
to purchase one’ of the featured
products at another store slightly
cheaper but who cares? You
choose where you wish to shop. Is
it closer to home? Are the aisles
more familiar? Is the staff nicer?
The point is to maximize savings
at your store.

Here are seven menus, chosen
with Stong’s in mind. I've focused
oa dinners but included some
breakfast and lunch suggestions in
general at the beginning. Featured
items are bold. Please refer to
your flyer for details.

You can interchange the menus
but ]’ve set them out in the tradi-
tional fashion — Surday dinner as
the big meal of the week, Wed-
nesday as the speedy ‘‘get outta
here’? menu and Saturday as an
easy supper. Menus come first.
Menus begin for Thursday.

General: .

Not too many breakfast speciais
at Stong’s this week. Use pantry
shelf cereals both cooked and in
muffins. Eggs even at regular
price are a good choice

arbara
NcCreadie

BUDGET BEATERS

scrambled with toast is fast.

Use plenty of Ardmona tinned
fruit (99¢) at breakfast and for
desserts (try peach or apricot up-
side-down cake using a white
mix). Use lots of Romaine (39¢ a
huge bunch) in salads and sand-
wiches, along with Roma
tomatoes (99¢ Ib.) and luncheon
meats (10% off).

Suggested Menus: (*) for reci-

Thursday: Confetti-Sausage Pasta
(*), Caesar Salad, rolls

Friday: Suzy’s Favorite Borsch
(*), crusty bread

Saturday: Pork steak (cut from
leg), new potatoes (cook extra for
Monday, tomato and onion salad
Sunday: Stuffed veal shoulder
roast (buy the bone-in roast —
use the bone in the Borsch, iayer
meat with stuffing in a deep dish
and bake slowly — 300° — about
2 hours}, scalloped potatoes, peas,
tomato and Romaine salad
Monday: Asst. cold cuts, mixed
bean salad, potato salad

Tuesday: Leftover veal roast, Ex-
quisine pasta (99¢ ~- asst. fla-
vors), baked stuffed tomatoes :
Wednesday: Tinned soup (Primo
brand hearty soups are $1.69),

WHOLE PORK LEGS
Fresh Alberta Pork

limited quantities

EXPIRES JANUARY 25/92

griiled ham and cheese sandwiches

I purchased a leg of pork (88¢
Ib.) and Stong’s butcher kindly
cut me two large steaks from the
big end. The roast cost $11.22.
The hock, half a steak and the
veal bone went into the soup pot.
The remaining steak-and-a-half
will feed four on Saturday. The
majority of the roast — enough
for ten! — FH freeze. tt will later
be roasted and leftovers made into
sandwiches or cut up for pork pie.
That bone, too, can be used for
soup.

tn total, [ should be able to get
at least 24 servings out of one cut
of meat.

My veal roast was $6. [¢ wiil
feed eight at two separate meals.
. Suzy*s Favorite Borsch
1 large pork hock
("7 a pork stewk and a veal bone
-— just because [’ve got them on
hand)
Cold water to cover — about 6

cups
Vegetables: All peeied and grated
(in a processor or by hand)
2 large carrots
3 large beets (don’t use baby beets
— color is teo pale)
1 medium onion
i medium potato
2 tomaices, diced
1 tablespoon sait
1 teaspoon lemon juice
1 tablespoon Mour
% cup 10% cream

Simmer the hock two hours.
Chill, leaving the hock in the
broth. Lift off fat that comes to
the surface. Chop meat in cubes.
Discard bone, skin and fat. Add
everything to broth but the flour
and cream. Simmer until
vegetables are tender. Blend the
flour and cream and stir into the
hot broth and continue cooking
and stizring unti! slightly thicken-
d.

Ise

o

YM" FISH SHOP
Sockeye

Salmon steaks? 589
1410 Lonsdale Ave. 988-0 7 47

| N.Vancouver

"$1.96 kg.

STORE HOURS
DUNBAR _& DOLLARTON
Mon-Fri. Qam-Spm
Sat. 8am-7pm, Sun. 9anyépm
DUNDARAVE
WEST VAN.
Mon-Wed. 9am-7pm
ThucFr. Sam-9pm
Sat-Sun. 9am-Spm
iVYNN VALLEY
NORTH VANCOUVER
Mon-Sat. 8am-Spm
Sun. 9am-6om

Serve hot with a spoonful of
sour cream and lots of cracked
pepper.
Confetti-Sausage Pasta
2 large red peppers
2 large yellow peppers (when ex-
pensive, you can substitute less
costly green)
¥2 cup butter
4 cloves garlic, mashed
\% cup onion, finely diced
V2 th. sweet Italian sausage
12 oz. fresh pasta — fettucini,
linguini — or? — cooked
2 cup grated Parmesan cheese
salt and freshly cracked pepper
fresh parsley, snipped

Cook the peppers in butter very
slowly, just «antil wilted. Add
garlic and onion and cook gently
until the onion is transparent.
Remove casing from sausage and
crumble into pan. Cook until
done — the meat will darken a bit
and be quite crumbly. Stir in
cooked pasta. Toss with
Parmesan, season and serve gar-
nished with parsley. Feeds four to
six.

BEST BUYS (From the rest of the
stores):

SUPERSTORE: Chicken legs
(backs) 86¢ Ib.; pork butt roast,
98¢ Ib.; cut your own steaks from
the roast and save 10¢ ib. or buy
bone-in steaks at $1.18 lb.; smok-
ed picnics, 78¢ Ib.; anjow pears,

W Are your dentures

38¢ Ib.; eggplant, 48¢ Ib.; cooked
sliced ham, 39¢ — 100 gm.; raisin
bread, 89¢ ea.

SAFEWAY: Boneless sirloin
steak, $2.98 Ib.; stewing beef,
$2.48 Ib.; Kent bacon, $2.49;
sourdough French bread, 99¢;
Green Giant veggies, tinned, 88¢;
Campbell’s tomato soup, 2/99¢;
large eggs, 18-pack, $1.98; pink
grapefruit, 7/$i. Note: 10—-Si off
coupons in flyer — good value.
SAVE ON: Chuck roast, $1.87.
(L); cod or snapper filets, $2.98
{b.; Fleicher’s bacon (3-500 gm.),
$5.97; Niagara frozen orange
juice, 341 mg., 76¢; MJB coffee,
$1.68; Ardmona tinned fruit, 96¢;
tomatoes, 46¢ lb.; Granny Smith
apples, 48¢ Ib.

SUPER VALU: Note: excellent
case-lot sale. Consult flyer.
Note that the flyer gives both sale
price and regular unit prices.
Regular ground becf, 5-lb. chub,
78¢ |b. (L); fryer paris: drums
$1.48 Ib., thighs $1.88 Ib., haives
$1.18 Ib.; bulk Olympic bacon,
$1.38 Ib. (sliced); Ovenfresh
bread, 4/$1.99; featured veggies
are in bulk.

BUY LOW: Fresh picnics, 78¢ It.;
top sirloin steak, $2.78  Ib.;
Dairymaid apple juice, 1 L, 5/$4;
Campbell’s broth soups, asst. 3/
$2 (stock up); broccoli, 34/$1;
celery, 34#/$1; fancy lettuce, 2/$1;
Diane’s taco chips, 2/$3.

DENTURE
WEARERS |
TAKE THISE
TEST...

Ao Requiring Jots of paste (2 Loose

. C1 Causing you to age
= C] Worn in your pocket
fC Missing Teeth

O Cracked, worn - :
2 Over five years old

If you have checked any of
the above, call us for a

FREE consultation.

RAOUL ANDERSON — DENTAL MECHANIC &
ROBERT PALLAI —— DENTAL MECHANIC
MARZENA PTAK - DENTAL MECHANIC -

HS. Kim — DENTAL MECHANIC
a LCA Scaane oe
Anderson Denture Clinic
personalized services and advice
Since 1943.

OO NEW DENTURES
M RELINES

CO) SOFT LINERS
O REPAIRS

2 All Dental Plans Accepted
¢ Seniors Discounts

RAOUL ANDERSON
DENTURE CLINIC

135 E. Columbia Street
New Westminster,

526-6033

lLangiey Office
20412 Fraser Hwy.

534-4733

378 - 3025 Lougheed Hwy.
Sunwood Square, Coquitlam

942-6722

North Vancouver
#105 - 140 West 15th

985-1710