WHOLEWHEAT
UNBLEACHED

IPE e WHITE LABEL
ILE STOGK LASTS}

SQUIRREL

27 - Sunday, February 14. 1988 - North Shore News

BAR TUS AM Mab CEASE NRO ee
SE sk enya seas

GoD FILLETS

SMOOTH OR CRUNCHY HIGHLINER FILLETS

Bt CHEESE SAUCE, MRISHROOM SAUCE OR LEMON BUTTER ........... 270g PKG.

FILLETS FLORENTIHE

RAGLE WHIP
iWLAR OR LIGHT

IN TERIPURA BATTER

SOLE DIMMER FILLETS

HSGMURER LIGHT TORBGHT .

. esa. 225g PKG.

APPLE JUIGE

FBL @CORCENTRATED 200.0... eee cee eee e cece eee ee ees GoM THM OS:

RED OVAL

_ STONED WHEAT THINS

A Stong's introduction
to Cross Country Skiing for one

DAY PASS

A winner each week at
your STONG'S STORE

GRAND PRIZE

WIN A
$EQQ00

gift certificate for
Cross Country Ski equipment

CONTEST ENDS
MARGH 12, 1988
GRAND PRIZE
DRAW MARCH 18, 1988

COMPLIMENTS OF

Campbell sour

RRL ce a

GROCERIES
WITH YOUR FAMILY
ALLOWANCE CHEQUE!

1. Use your Family Allowance Cheque to pur-
chase groceries at your Stong's store.

2. Receive your entry form from your cashier.
Cashier will record the value of your Family
Allowance cheque on your entry form.

3. Place entry form in batlot box provided.

4. A winner will be drawn at each store on the
last day of each month. .

The winners will receive Stong's food certificates
to the value of their Family Allowance cheque as
recorded on their entry form.

JANUARY 1983
WINNERS

Tanis Layzell
DUNBAR

Laura Pereira
AUPERT ST.

B. Tanton
DUNDARAYE

nda Thompson
DOLLARTON

TROUT MEUNIERE

FROM

Mix together flour, salt, and
pepper. Trim off fins and tail of
fish, Wash fish and pat dry.
Score trout once or twice on
each side and roll in seasoned
flour. Melt 2 tablespoons butter
in a heavy frying pan. When it
foams, add fish and cook
approximately 6 minutes on
each side, until golden brown.
Place trout on a warm serving
platter and keep warm.

Wipe out the frying pan. Add
remaining butter and cook
slowly to a nutty brown. Add
lemon juice and herbs; pour
foaming butter over the trout
and serve.

1/2 cup flour

1/2 tsp. salt

Freshly ground pepper to taste
5 3/4-pound trout

1/4 cup butter

Juice of 1/2 lemon

1/2 tsp. chervil

[/2 tsp. tarragon

1/2 tsp. minced chives

1/2 tsp. minced parsley