- Wednesday, January 22, 1992 ~ North Shore Ne

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Use flyer info wisely while shopping

FOR THE next six weeks,

I’m going to focus on one

supermarket each week. I’m choosing the ones that have flyers available to us. And, no, I’m not pushing North Shore News advertising — tm simply using the flyers to prove that you don’t have to run al} over the Lower Mainland to ‘‘cherry pick’’ bargains.

It’s simply a matter of checking what’s good in your store of choice and using that information to plan your week's shopping.

I'm going to call this a quick course in ‘fiver ed.’’ The first lesson is: Read all the flyers. Carry them with you when you shop. Many times, competing stores will meet the advertised specials of their competitors.

The second lesson is: Stock up five weeks worth (minimum) of staples such as tissues, toothpaste, coffee, canned veggies, soups, any packaged mixes you like (keep these to a minimum — emergency use) and especially tinned fish (last week, pink salmon flats were an incredible 77¢ — that's cheaper than cat food). Stockpiling de- pends on storage space.

This week, we'll look at Stong’s in depth, The other stores’ Best Buys will appear at the end of Budget Beaters. It may be possible to purchase one’ of the featured products at another store slightly cheaper but who cares? You choose where you wish to shop. Is it closer to home? Are the aisles more familiar? Is the staff nicer? The point is to maximize savings at your store.

Here are seven menus, chosen with Stong’s in mind. I've focused oa dinners but included some breakfast and lunch suggestions in general at the beginning. Featured items are bold. Please refer to your flyer for details.

You can interchange the menus but ]’ve set them out in the tradi- tional fashion — Surday dinner as the big meal of the week, Wed- nesday as the speedy ‘‘get outta here’? menu and Saturday as an easy supper. Menus come first. Menus begin for Thursday.

General: .

Not too many breakfast speciais at Stong’s this week. Use pantry shelf cereals both cooked and in muffins. Eggs even at regular price are a good choice

arbara NcCreadie

BUDGET BEATERS

scrambled with toast is fast.

Use plenty of Ardmona tinned fruit (99¢) at breakfast and for desserts (try peach or apricot up- side-down cake using a white mix). Use lots of Romaine (39¢ a huge bunch) in salads and sand- wiches, along with Roma tomatoes (99¢ Ib.) and luncheon meats (10% off).

Suggested Menus: (*) for reci-

Thursday: Confetti-Sausage Pasta (*), Caesar Salad, rolls

Friday: Suzy’s Favorite Borsch (*), crusty bread

Saturday: Pork steak (cut from leg), new potatoes (cook extra for Monday, tomato and onion salad Sunday: Stuffed veal shoulder roast (buy the bone-in roast — use the bone in the Borsch, iayer meat with stuffing in a deep dish and bake slowly — 300° — about 2 hours}, scalloped potatoes, peas, tomato and Romaine salad Monday: Asst. cold cuts, mixed bean salad, potato salad

Tuesday: Leftover veal roast, Ex- quisine pasta (99¢ ~- asst. fla- vors), baked stuffed tomatoes : Wednesday: Tinned soup (Primo brand hearty soups are $1.69),

WHOLE PORK LEGS Fresh Alberta Pork

limited quantities

EXPIRES JANUARY 25/92

griiled ham and cheese sandwiches

I purchased a leg of pork (88¢ Ib.) and Stong’s butcher kindly cut me two large steaks from the big end. The roast cost $11.22. The hock, half a steak and the veal bone went into the soup pot. The remaining steak-and-a-half will feed four on Saturday. The majority of the roast — enough for ten! — FH freeze. tt will later be roasted and leftovers made into sandwiches or cut up for pork pie. That bone, too, can be used for soup.

tn total, [ should be able to get at least 24 servings out of one cut of meat.

My veal roast was $6. [¢ wiil feed eight at two separate meals. . Suzy*s Favorite Borsch 1 large pork hock ("7 a pork stewk and a veal bone -— just because [’ve got them on hand) Cold water to cover — about 6

cups Vegetables: All peeied and grated (in a processor or by hand) 2 large carrots 3 large beets (don’t use baby beets — color is teo pale) 1 medium onion i medium potato 2 tomaices, diced 1 tablespoon sait 1 teaspoon lemon juice 1 tablespoon Mour % cup 10% cream

Simmer the hock two hours. Chill, leaving the hock in the broth. Lift off fat that comes to the surface. Chop meat in cubes. Discard bone, skin and fat. Add everything to broth but the flour and cream. Simmer until vegetables are tender. Blend the flour and cream and stir into the hot broth and continue cooking and stizring unti! slightly thicken- d.

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YM" FISH SHOP Sockeye

Salmon steaks? 589 1410 Lonsdale Ave. 988-0 7 47

| N.Vancouver

"$1.96 kg.

STORE HOURS DUNBAR _& DOLLARTON Mon-Fri. Qam-Spm Sat. 8am-7pm, Sun. 9anyépm DUNDARAVE WEST VAN. Mon-Wed. 9am-7pm ThucFr. Sam-9pm Sat-Sun. 9am-Spm iVYNN VALLEY NORTH VANCOUVER Mon-Sat. 8am-Spm Sun. 9am-6om

Serve hot with a spoonful of sour cream and lots of cracked pepper. Confetti-Sausage Pasta 2 large red peppers 2 large yellow peppers (when ex- pensive, you can substitute less costly green) ¥2 cup butter 4 cloves garlic, mashed \% cup onion, finely diced V2 th. sweet Italian sausage 12 oz. fresh pasta — fettucini, linguini — or? — cooked 2 cup grated Parmesan cheese salt and freshly cracked pepper fresh parsley, snipped

Cook the peppers in butter very slowly, just «antil wilted. Add garlic and onion and cook gently until the onion is transparent. Remove casing from sausage and crumble into pan. Cook until done — the meat will darken a bit and be quite crumbly. Stir in cooked pasta. Toss with Parmesan, season and serve gar- nished with parsley. Feeds four to six.

BEST BUYS (From the rest of the stores):

SUPERSTORE: Chicken legs (backs) 86¢ Ib.; pork butt roast, 98¢ Ib.; cut your own steaks from the roast and save 10¢ ib. or buy bone-in steaks at $1.18 lb.; smok- ed picnics, 78¢ Ib.; anjow pears,

W Are your dentures

38¢ Ib.; eggplant, 48¢ Ib.; cooked sliced ham, 39¢ — 100 gm.; raisin bread, 89¢ ea.

SAFEWAY: Boneless sirloin steak, $2.98 Ib.; stewing beef, $2.48 Ib.; Kent bacon, $2.49; sourdough French bread, 99¢; Green Giant veggies, tinned, 88¢; Campbell’s tomato soup, 2/99¢; large eggs, 18-pack, $1.98; pink grapefruit, 7/$i. Note: 10—-Si off coupons in flyer — good value. SAVE ON: Chuck roast, $1.87. (L); cod or snapper filets, $2.98 {b.; Fleicher’s bacon (3-500 gm.), $5.97; Niagara frozen orange juice, 341 mg., 76¢; MJB coffee, $1.68; Ardmona tinned fruit, 96¢; tomatoes, 46¢ lb.; Granny Smith apples, 48¢ Ib.

SUPER VALU: Note: excellent case-lot sale. Consult flyer. Note that the flyer gives both sale price and regular unit prices. Regular ground becf, 5-lb. chub, 78¢ |b. (L); fryer paris: drums $1.48 Ib., thighs $1.88 Ib., haives $1.18 Ib.; bulk Olympic bacon, $1.38 Ib. (sliced); Ovenfresh bread, 4/$1.99; featured veggies are in bulk.

BUY LOW: Fresh picnics, 78¢ It.; top sirloin steak, $2.78 Ib.; Dairymaid apple juice, 1 L, 5/$4; Campbell’s broth soups, asst. 3/ $2 (stock up); broccoli, 34/$1; celery, 34#/$1; fancy lettuce, 2/$1; Diane’s taco chips, 2/$3.

DENTURE WEARERS | TAKE THISE TEST...

Ao Requiring Jots of paste (2 Loose

. C1 Causing you to age = C] Worn in your pocket fC Missing Teeth

O Cracked, worn - : 2 Over five years old

If you have checked any of the above, call us for a

FREE consultation.

RAOUL ANDERSON — DENTAL MECHANIC & ROBERT PALLAI —— DENTAL MECHANIC MARZENA PTAK - DENTAL MECHANIC -

HS. Kim — DENTAL MECHANIC a LCA Scaane oe Anderson Denture Clinic personalized services and advice Since 1943.

OO NEW DENTURES M RELINES

CO) SOFT LINERS O REPAIRS

2 All Dental Plans Accepted ¢ Seniors Discounts

RAOUL ANDERSON DENTURE CLINIC

135 E. Columbia Street New Westminster,

526-6033

lLangiey Office 20412 Fraser Hwy.

534-4733

378 - 3025 Lougheed Hwy. Sunwood Square, Coquitlam

942-6722

North Vancouver #105 - 140 West 15th

985-1710