IERIES?WEEKLY CONTEST
I* PRICES EFFECTIVE FEBRUARY 3-9
I .
Gov't Food 1
Stamps
Market made^ ^r IGA
U L.NK V twin PET \ cl~MAO X
r PORK ~
Lsausage
I $139
? 1 *?*'
DOG FOOD
5*1
300 CANS
FOR
V 5 LB. BAG 1
$139 I
(LIMIT 1 WITH *10.00 ?
OR MORE ORDER)
v
J DOZ.
IGA
V GRADE A
LARGE EGGS
* 63*
1 LB.
PKG.
BLUE
BONNET
MARGARINE
R2/99* J
I
V.
WESSON
OIL
24 OZ.
$1.09
S r
27* OFF II
KING I
SIZE I
JOY LIQUID I
EAKFAST
- - SILVERSTONE COATED AT OUR
UNO WE WILL FILL IT WITH A
WE
IREAKFAST COUPON!
i
t.pkq.iqa SLICED BACON!
ST. MEDIUM EGGS!
?ioafioa WHITE BREAD j
cam,OA ORANGE JUICE,'
ALL FREE !
IROHASE OF A 10" REGAL FRYPAN - SILVERSTONE |
CHF LOW PRICE OF $7.99 AND THIS COUPON WHICH IS
tikO AT THE TIME OF PURCHASE OF PAN. COUPON I
OW UNTIL FEBRUARY 26, 1983.
HOT DOG
WAGON
feENANSVILLE STORE ONLY
JHURS. & FR. FEB. 4 & 5
TIME 10:30 AM-6:00 PM
HOT DOGS
.3/n.oo
20* CUP DRINK
BAKE SALE:
2 CAKES
PIES
CUPCAKES
r; BROWNIES
COOKIES
PROCEEDS TO GO TO
^ JULUS JONES 1
.ga fresh ?
BREAD long loaf 3/$1.19
sealtest
ICECREAM vi gal. $2.09
sealtest ice cream
SANDWICHES pkg of 12 $1.59
jeno
PIZZAS 10 oz. 99c
dulany
PEAS 1602 88c
dulanycut
CORN 1602 88c
dulany mixed
VEGETABLES i?oz. 88c
treesweet
ORANGE JUICE ?oz. 99c
iga homogenized
MILK 1GAL $1.89
light'n lively cottage
CHEESE 24 oz. $1.39
breakstone sour
CREAM 16 oz. 95c
van camp pork &
BEANS 300 can 3/$1.00
shawnee
FLOUR 5 lb. $1.09
campbell s chicken with rice
SOUP no. 1 can 3/99c
campbell s chicken noodle o s
SOUP no. 1 can 3/99c
green giant sweet
PEAS 17 oz. 2/89c
green giant niblets
CORN 12 oz 2/98c
gree/giant cut green
BEANS 16 oz 2/89c
green giant whole kernel
CORN 17 oz 2/89c
green giant creamstyle
CORN 17 oz 2/89c
chatham ration
DOG FOOD 25 LB $2.99
pheiffer 1000 island
DRESSING leoz 79c
jamboree grape
JELLY 2 lb. 89c
sturditrash
BAGS 10 ct. box 79c
US NO. 1 ROUND WHITE
.. KjfjlPOTATOES I
fre^iLJ10 LB-bAG I
approach A Q ? I
medium ?
YELLOW ONIONS 3 lb bag 59 I
large vine ripe i
TOMATOES lb 79cl
i 5 lb. bag
FLORIDA ORANGES $T39?
s lb. Bag i
RED GRAPEFRUIT *1 3Sfl
CRISP CELERY stalk 3/ I
KIWI FRUIT 3/1 Pi I
JUICY NECTARINES < I
SWEET PEACHES i. I
APPLE CIDER v. ga I
Persian ptoioio omelette
1/4 cuo butler or margarine
3 medium ooiatoes. pared and thinly sliced
(about 1/4-lncn thicM
Salt and pepper to taste
1 medium onion, chopped
Juice ol one lemon
2 medium tomatoes, sliced
6 eggs
1/2 teaspoon cinnamon
Heat fcwTter or margarine m a ,a-ge ski'iet Aac snceo
potatoes a ipw at a time ana cock until tightly
browned on Both sides ana neany te-der Remove
from skillet and sprinkle with sa't ana oecoer Cook
onion m same can until golden With a s'otted sooon
remove onion from skillet Diace in small oowi and
sprinkle with lemon |uice Return Drowned ootatoes
to oan Arrange tomato slices over potatoes, spread
onion mixture over ail Cover skillet and cook over
low heat 10 minutes or until potatoes are tender
Beat eggs cinnamon and 1/4 teaspoon salt Pour
egg mixture over potatoes and tomatoes in skillet
cover and cook over low heat until eggs are set Cut
?n! wedges to serve Makes 4 servings
Tropical salod
with blue cheese dressing
1 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons crumbled blue cheese
5 cups cut-up cooked chicken or turkey
2 cups chopped celery
4 bananas, cut into 1-inch pieces
1 avocado, peeled and cut into cubes
In a large bowl blend mayonnaise with I
lemon juice. Stir in salt, pepper and blue I
cheese. Add chicken and celery; mix weM I
and chill. Just before serving, add bananas I
and avocado and mix lightly. Serve with I
salad greens. Makes 8 servings.