JACKSON'S DELI BAKERY
I PRICES EFFECTIVE JUNE 16-22
southert^W MARKET" IGA^^V
'WHOLELINK \ SUGAR \
FRYERS ?liftSAUSAGE1 5 LB. BAG 1
39!? PP(|39 H ij5? I
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JH s?m
fj? TOWELS
B|G
ROLL
59*
* r
^^FAB
DETERGENT
in .69
y v.
CHATHAM
DOG
FOOD
50 LB. BAG
'6.39
N f
USDA I
CHOICE I
RIB EYE I
STEAKS I
53.991
iga hot dog & hamburger
BUNS pkg. of 8 2/88c
* ICE MILK 1/2GAL 99c
maola refresho fudge &
POPSICLES 6pak. 69c
iga whip
TOPPING 1202 69c
iga
PIE SH ELLS pkg of2 2/99c
chocolate
DRINK vi gal. 79c
>
> 1
KRAFT AMERICAN SINGLES
CHEESE 1LBPKG $1.99
KRAFT PHILADELPHIA CREAM
CHEESE aoz 99c
SEALTEST COTTAGE
CHEESE 2402 $1.39
IGA SALAD
DRESSING ?T 79c
HERSHEY CHOCOLATE
SYRUP 240Z. BOTTLE $1.39
KRAFT FRENCH
DRESSING i6oz. $1.09
USDA CHOICE WESTERN MEAT FOR YOUR FREEZER SALE:
CUT & WRAPPED FREE
BEEF HIND OUARTER(round * LOINJLB. *1.75
' BEEF FRONT QUARTER ("IB & CHUCK) LB. *1.45
WHOLE BEEF LOIN LB. *2.25
WHOLE BEEF RIB EYE LB *3.59
WHOLE BEEF CHUCK ROLL BONElESSLB.* 1.69
* WHOLE BONE-IN CHUCK LB. *1.19
WHOLE TOP ROUND BONELESS LB. *2.09
WHOLE SIRLOIN TIP LB. *1.89
S 1 r
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KRAFT 1000 ISLAND
DRESSING "oz. $1.09
ARMOUR
TREET "oz. 99c
ARMOUR VIENNA
SAUSAGE 502 2 / 88c
ARMOUR POTTED
* MEAT 4/$1.00
IG A GOLDEN WHOLE KERNEL
CORN 303 CAN 3 / $ 1.00
IGA CUT GREEN 4SV
BEANS *?can 3 / $ 1.00
4 ? *
I
iqa
SALT 2??- 4/ $1.00
|qa
TEA BAGS 100CT $1.59
iqa cake
MIXES i? oz. 59c
lua macaroni a cheese
DINNER moz. 4/99c
viva
NAPKINS wo. $1.39
ajax liquid dish
DETERGENT 20cOr.-aT.sizE g9c
generic , \
CHARCOAL 10 lb. bag $1.39
?
? FRESH GREEN
CABBAGE I
15* I
kuunu white
POTATOES 5 LB. BAG *1.19l
VINE RIPE LARGE
TOMATOES LB. 69*1
1 LB. BAG
FRESH CARROTS 4/$1.00l
PEACHES LB. 79*1
EXTRA FANCY RED DELICIOUS 88 CT.
APPLES LB. 69*1
EXTRA FANCY GOLDEN DELICIOUS 88 CT.
APPLES lb. 69*1
SWEET YELLOW I
CORN 5/* 1.001
WHITE GRAPES LB. *1.49l
RED GRAPES LB. *1.59l
WASHINGTON STATE
CHERRIES LB. * 1.591
NECTARINES LB. 99*1
FRESH CORN CHOWDER
2 tablespoons butter or margarine
1 cup chopped fresh onion
1/2 cup chopped celery ,
1 1/2 cups diced pared potatoes
I (cut in 1/2-inch cubes)
2 cups fresh corn cut from cob
1 teaspoon salt
1/4 teaspoon pepoer
1 1/2 cups water
2 chicken bouillon cubes
t/4 teaspoon dried leaf thyme
2 cups milk
1 cup light cream
4
In medium saucepan melt butter. add onion and celehy and I
cook until tender. Add potatoes, corn. salt, pepper, water. H
bouillon cubes and thyme Covy and simmer for 15 H
minutes or until potatoes and corn are tender. Add milk I
and cream Heat through. Makes 5 cups. 4 to 6 servings
I