Purchase
best buys

From page 43
cheese.

This is a very basic recipe —
don't hesitate to include any of the
following:
© broken taco chips
2 black or green olives
® drained, tinned kernel corn

For individual servings. place on
a bed of shredded lettuce. A bow!
of sour cream is a good accom-
paniment.

one

Dilly Sarimp and Pasia Salad

8 oz. small pasta, cooked and
cooled
1 bunch green onicns, chopped
1 long English cucumber, diced
2 donch radishes, sliced
Lib. shrimpmeat
1 cup sour cream
1 cup real mayonnaise
Yr teaspoon powdered dill (2 ta-
blezpoons fresh, chopped)
1 teaspoon garlic powder
seit and fresh cracked pepper to
taste

Combine the pasta with
vegetables and shrimpmeat. Com-
bine the dressing ingredients, stirr-
ing briskly. Refrigerate salad and
dressing separately. .

To serve, combine and season to
taste. This is attractive garnished
with hard-cooked egg wedges and

sliced green olives.
e@e@f
Greek-Style Pasta Salad
8 oz. smell pasta shells, cooked
Y% cup olive oil
M% cup wine vinegar
2 teaspoons garlic powder
1 teaspoon mixed, dry Italian
herbs
1 long English cucumber, diced

8 oz. cherry tomstees
1 green pepper, chopped bite-size
Y Ib. feta cheese, crumbled
1 tin pitted black clives, drained
1 sweet onion, cut bite-size
freshly cracked pepper
1 cup yogurt
Y% cup finely diced onion
3 cloves gariic, finely diced
Ye. cup snipped parsley
Combine oil, vinegar, garlic
powder and herbs, whisking well.

Toss with hot pasta and
refrigerate.
To serve, toss pasta with

vegetables and grate in lots of
pepper. Combine the yogurt with
diced onion, garlic und parsley.
Serve on the side.

BEST BUYS:

SAVE ON FOODS: Clip coupons
in Sunday’s News — by buying as
little as $15 you get a free product
worth roughly 10 per cent of the
total you spend. Check ad for
details.

STONG’S: Young turkeys, fresh,
$1.68 Ib.; shrimpmeat, $5.99 Ib.;
Ardmona asst. tinned fruit, 398
mL, 89¢; Green Giant asst. tinned
vegetables, 89¢; large eggs, $1.29;
MJB coffee, $2.39; Golden Grove
apple juice, 1 L, 69¢; cooking
onions, 5¢/$1.

SUPER VALU: Hams, shank por-
tion, 98¢ {b.; duck, 98¢ Ib.: frozen
turkeys, $1.68 !b.; shrimpmeai,
$5.99 Ib.; Kraft singles, 500 g,
$2.99; asparagus, $1.27 I1b.;
sprouts, 49¢ tb.; long English cu-
cumbers, 996 ea.

SAFEWAY - WOODWARD’S:
Fletcher’s boneless gourmet hams,
$2.88 tb.; Limit 1 item each with
family order: Viva towels, 78¢;
medium eggs, 88¢; Green Giant
niblets, 48¢; Imperial margarine,
3#, $1.88; asparagus, $1.44.
LONSDALE QUAY: Lonsdale
Farm Market: California grown
spinach two bunches, .99¢; Tino’s
Bakery: white and whole wheat
sandwich bread, two for $1.99;
French bread, two for $1.99; Epis
and Baguette two for $1.99; 12
French roils $1.39.

44 - Wednesday, March 22, 1989 - North Shore News

PROPOSAL CALL
Residential Building Site
Cedar Village Crescent
District of North Vancouver
B.C. Hydro invites offers for the purchase of a 2.4 acre (.971 ha) site
with a gross developable area of approximately 76,006 sq.ft. The re-
mainder is encumbered with a non-buildable transmission line night:
of- way and a restrictive covenani.

CLEARANCE

FURNITURE

Solid Rosewood CHAIRS

90% OFF

TEA TROLLEYS —
NEST OF TABLES
TEAK FRAMED MIRRORS

The current coning is 1-3 but the District of North Vancouver has
indicated a preliminary approval for residential rezoning. The pur-
chaser will be responsible for rezoning and subdivision.

Offers stating a firm price or a price per unit based upon the number
of residential units allowable under the enacted rezoning bylaw will
be considered. B.C. Hydro reserves the right net to accept any or all
offers.

Contact Alex Beleski, B.C.Hydro, Properties Division at (604) 463.
3291 of (604) 662-3913 for an information package.

BChydro &

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