*
ERIES?WEEKLY CONTEST
PRICES EFFECTIVE NOVEMBER 18-24
I
wt Acotpt
Gov't Food ^
Stamp*
, ... . ^V Shousi OF RAEFOR^V^^THIS WEEK'S^^
NSPECTED GRADE A SELF-BASTINo\ JACKPOT
IKING TURKEYS \ wnnersi \
IJ E Kl C Jr A ? KENANSVILLE STORE? ?
1EN9 . jr .? 10-18 LBS. ANN O. WASHINGTON? >300.00 ?
^ >L / iW& tW' JL BEULAVILLE STORE- I
? Vn B| T HM B* CWEN MERCER- *200.00 ?
K ?*% Bfl W| PINK HILL STORE- - I
B T BB b^V ? DARYL MILLER- *100.00 ?
W V LB. ~ LB. I
[ " V / ?-A ^ ^' ?' ?*
tOWNYFLAKE |
HOMEMADE
WAFFLES
99c
f
kND O' LAKES
BUTTER
I LB. *1.89
MEA
DLLS PKG. OF 12 3/$1.00
\ BROWN & SERVE
DLLS PKG. OF 12 2/88c
\ FRESH BAKED, ALL FLAVORS
ES $1.39
ALTESTICE
REAM ttQAL. $1.89
ALTEST
HERBET ^ gal. $1.09
V.KI9VVS
SHORTENING
1SC0 _ _
A 'Mil tKIUIll CM'lw A ?
CAN
*2.19
rs. smith pumpkin
IE "6 02. $2.49
ckenzie baby
I MAS 1602 88c
:tritzpie
HELLS pkg.ofs $1.39
?altest
!GG NOG q?- 99c
raft philadelphia cream
IHEESE 120Z 79c
sa buttermilk
HSCUITS 4PAK 59c
ealtestsour
:REAM 16 oz 89c
DOZ
^'GRADE A
LARGE EGGS
69c
>> r
KRAFT
MARSH MALLOWS ">oz. 69c
HUNT'S
KETCHUP 32 oz $1.09
CATESSALAD
CUBES 1602 59c
DUKE'S
MAYONNAISE 32 oz. 99c
CAMPBELL'S CHICKEN
BROTH NO. 1 CAN 3/$1.00
IGA CRANBERRY
SAUCE ieoz 2/89c
BRAWNY
TOWELS
BIG
ROLL
59*
DIXIE CRYSTAL BOXED
SUGAR 1 lb. 59c
COMET
RICE 2802 69c
BAKER'S ANGEL FLAKE
COCONUT 14 0z BAG $1.49
BAKER'S CHOCOLATE
CHIPS 12 oz 99c
NORTHERN
'? TISSUE
4 ROLL s
PKG*
nORTHtRn 99c
COLD POWER 20c OFF
DETERGENT gt .size $1.09
PALMOLIVE LIQUID 25c OFF
DETERGENT 220Z 99c
? V. *
f?1 lb.
/ Blue vfe ?1
\ Bonnet
i ^?j blue
\ Margarine UbWt
bonnet
margarine
49<
S r k
I AM MIX |
DUNCAN I
HINES I
CAKE MIXES I
79* I
^ J W | US NO. 1 ROUND WHITE
. O&M POTATOES I
JhejLOyJ 15 LB. BAG a
apprcSch ^ 1 # 1 9 I
MEDIUM
YELLOW ONIONS 3 LB. BAG 59<l
CRUNCHY CELERY 36 CT. 39<1
FRESH COCONUTS EA. 59cI
\ TENDER
* STRING BEANS LB. 69cI
NORTH CAROLINA
NO. 1 YAMS ?? 29cl
I FRESH
CRANBERRIES PKG 89cl
JUICY
RED GRAPTS LB 69<1
JUICY
j WHITE GRAPES LB 69<fl
FRESH
BROCCOLI 14 CT. 89<l
SNOW WHITE
CAULIFLOWER HEAD *1.29H
FRESH COLLARDS 39<l
rresn cranoerry-peiar pie
3astry: 2 cups sifted all-purpose flour
1 teaspoon salt
S tablespoons ice water
1/2 cup salad oil
11x flour and sail in bowl Stir ice water into oil and
id to Hour mixture mix welt. Form dough into ball:
Ml 2/3 dough out on a lightiy floured clotn-covered
oard into 12-inch circle. Line 9-mch pie plate, make
igh rim and flute edge Chill. Roll out remaining
ough and cut into crescents and a small circle to
nake decorations for top of the pie Place on greased
aking sheet Line pastry shell with waxed paper and
dd 1 cup uncooked rice or beans to keep pastry from
hnnking during baking: spread evenly Bake In 425*F
ven for 10 minutes; remove rice and waxed paper and
ake 5 minutes longer, or until golden brown. Bake
astry cutouts 10 minutes or until golden brown.
itling: 2 pears, pared, cored and cut into cubes
1/2 cup water
4 cups tresh cranberries
2 cups sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 tablespoon tresh lemon juice
1/4 cup cornstarch
t a saucepan combine pears and water and bring to a
oil; reduce heat and simmer tor 15 minutes Add
?anberries. sugar, salt, vanilla and lemon |uice. Cook
3 minutes longer or until cranberries begin to pop.
11* cornstarch with 1 cup cooked fruit. Stir into
aucepan and bring to a boil, stirring constantly; bgjl
ar 1 minute Turn into baked pastry shell Cool and
?rrange pastry cutouts on top to look like a (lower.