BICK 'S

RELISHES

ASSORTED VARIETIES

CLOVERLEAF
FLAKED WHITE |

¥

DARE'S

COOKIES

ASSORTED VARIETIES

FROZEN FOOD

F.B.I. PINK OR PLAIN

LEMONAI

| CONCENTRATED

IRIAGE TRADE
CARON! &CHEESE

GREEN GIANT

Vegetabies

IN BUTTER
SAUCE
PEAS - NIBLETS - SPINACH - WHITE COAN - SWEETLET reas D

FRENCH STYLE GREEN BEANS - BRUSSEL SPROUTS
WHOLE BABY CARROTS - SWEET PEAG...........2509 PKGS. EACH

Shirley Le Baron

of North Vancouver

Winner of a PHIL

IPS a La Carte 4 in 1

MITCHEN MACHINE in the Grand Prize

draw for Karen's

ALLEYS - TANG

\LAD DRESSING

3.6 Litre
Bottle’

Yields: 6-8 Servings

1 Ib. Fresh Mushrooms, sliced
4 tbs. butter

% cup celery, chopped

A cup green pepper, chopped
¥% cup onion, chopped

2 ths. parsley, chopped

% tsp. salt

14 tsp. pepper

GA VIN 'S

Vl ViBURGER zs | ) 5 ; ¥4 cup mayonnaise

. tg . 6 slices white bread, cubed
HOT DOG A A

ae oa 62 cups milk

Korner Summer Menu
Contest

MUSHROOM CASSEROLE -

«Preheat oven to 325°

* In a small skillet, sauté mush-
rooms in butter until tender. Re-
move from heat and place in a
large bowl.

« Sauté celery, green pepper, and
onion in remaining butter. Remove
from heat and place with mush-
rooms.

+ Add parsley, sall, pepper to
mushrooms. Mix well and let cool.
Add mayonnaise and blend well.
« Line greased, 2% quart casserale
with half of the bread cubes, Spoon
in mushroom mixture. Cover with
remaining bread.

+ Beat eggs and combine with milk.
Pour over bread cubes.
+ Cover aya refrigerate overnight
or for 6 hours.

- Bake, uncovered, for 50 minutes
or until firm.

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