C10 - Sunday, March 27, 1983 - North Shore News

Cll - Sunday, March 27, 1983 - North Shore News

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Peciorees
2

SPINACH-WILD RICE CASSEROLE

Frult Beverage 99°
Peas $798

WESTVALE @ FANCY

Brussel Sprouts 198

A tasty accompaniment to your Easter dinner, whether S , : Ss

ws ham or turkey meee es - *, 7 Pee \ eee : 5 oo ee ee ae ao $ 1 99
Preheat) oven to 350° degrees as Bed on ae ; me. 7” ; og — ee tbe " tee R ED vag Sune a : Bo yale ages oe WESTVALE . So ;
Butter Sct euhhee a fg : " RAP PAE coe a se : era eee Puke SES Sage BE pein fo er pnt

d moe amas 2 + : " : : , .

POMS
ae ‘

“rn ana
Stew

— ae

a 2-quart casscrole
Serves 6 aside € ook mee as directed on

| package Uncie Ben's long grain) package, substituting the beef Cees RAM STYLE ‘CORK
and wild rice stock for an equivalent amount of PEs
1 10-ounce can beef stock water Cook spinach, covered,
2 = '0-ounce packages frozen until tender. drain well and
chopped spinach combine with cream cheese Add
8% ounces cream cheese softened salt Saute mushrooms in butter
Salt to taste untl just golden In the prepared
| pound mushrooms, thinly sheed — cascrole, layer half the nice, half the
2 to 3 tablespoons butter spinach, and half the mushrooms
Repeat layers Cover and bake for
40 minutes.

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SHOP STONG’S

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