Al5.- Sunday, September 4, 1983- North Shore News

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NABOB TRADITION
| TWH PAK @ REGULAR OR FINE
VERMICELL! SALAD

FROM fees Lee a wee * <n . .

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LEAN CUISINE ENTREES

FISH FLORENTINE, ORIENTAL BEEF, GLAZED CHICKEN,
CHICKEN. VEGETABLE WITH VERMICELU

CoD IN BATTER

Ce ee es

=\i $e, BINDER = i | cop FISH STICKS
A nice and easy luncheon dish that can be done | | _ - aa a —

ahead. Substituting chopped ham for the

Oe

shrimp would make ua good ptontc item

Serves !2 7 — 7 a os ‘ vo

5 yard cooked cggs. chopped , __ - .
r 5 stalks celery. fincly chopped Does . E-ZTAB ..-eet
i kics, finel -
: 6 ee sped. pickics incly Combine cggs. celery. pickles, iL EX
; omons, mayonnarsce, pickle * , : colL
1 ae chopped onions yutce, and salts Add vermicelli, : GOOFY @ 72.5 FAB OM over
| 1/4 cup puice | yom the pickles toss, and chill overnight Just .

before serving, add the shrimp . y a COVERS
Salt and seasoned salt to taste and toss Garnish with paprika Duo
12 ounces vermicelli, broken,

COMPARE ANYWHERE

and chopped parsle
a cooked, and well drained ¢ chopped p y
1 Ib. shrimp, coarsely chopped
| Papnka
| Chopped parsicy

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SHOP STONG’S

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ecemeone®
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