Sunday. Augusi 12. 1990 - North Snore News - 25

FLORELLE

FACIAL TISSU

PRONTO

| Bathroom Tissue

_. FROZEN Eggo Waffles

STRAWBERRY, REGULAR, BLUEBERRY, BRAN, OAT BRAN

Fruit Beverage

FIVE ALIVE - REGULAR, TAOPICAL, CITRUS BANANA, LIGHT

N 312g BOX Ke 26g BOX

GG

UBS GOLF BAG

‘ES OF

- ke ; s ee, RR Mes S TORES ; cael

ue a om | 6th WEEK WINNER OF A : | NORCO BIKE IN THE

"RACE FOR GOLD"

CONTEST Marian E. McGavins

. OLD FASHIONED PICNIC POTATO SALAD

£

Yield: 6 servings

and vegetable oil and toss with the warm potatoes. Add saft and pepper to taste. q Set aside so the potatoes can cool and absorb the vinegar and oil, about 15 f mins. 2. When the dressed potatoes are cool. i add the celery, onion, chopped gherkins, and parsicy to the bow! and gently com- i bine. 3. In a small bowl, whisk together the

Y 5. Ibs. new potatoes os 3 tbsps. cider vinegar or white wine ‘ a - & vinegar wis Bs ibsps. vegetable off Salt and freshly ground black pep- i per to taste \% cup thinly sliced celery os | % cup chopped red onion 3 thsps. chopped gherkins | 3 tbsps. chopped parsley

ee C ceo REGU

DECAFFEINATED

EUROPEAN ROAST COLOMBIAN § 300g Tin

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% cup mayonnuise | 1 tbsp. Dijon mustard 2 tbsps. cream or milk | cup thinly Miced radishes (optional) f2 hard couked epps, chopped (up- tional) | 1, Boil potatues in their skins in salted water to cover until just fork tender, ] about 15 to 30 mins., depending on their | size. Drain well. When cool enough to handle, pee! the potatoes and slice them 6 orcut them into %" cubes. Mix the vinegar

mayonnaise and mustard and thin with the cream or milk. Season with addi- E ional salt and pepper. Pour the dressing over the potstoes and toss gently but | thoroughly. Chill at least } hour. 4. When ready to serve, stir the salad again gently and gamish the bowl with the sliced radishes it desired.

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