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Duplin times progress sentinel. (Kenansville, N.C.) 1963-current, July 07, 1983, Page 7, Image 7

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2# H^LlmPr / |\ PALMOUVE^W CHOICE WESTERN \4^ 7 ;Qrf^E^ J wh$e^R69T,PS/ I=l USDA CHOICE WESTERN ^ T-BONE STEAKS FRYER WINGS JF *3.49 <P^?099C ^ LB> ^ X ? "?? BOX Vy m o a | |c a /^c j?vi^l swift premium canned $2.99 b ' ^mmSl m fryer' $4.99 / c*o**Zs.m sausage 7^^^^ W^M r*Z. Z= row ??< X, armqurwA S^to? ? I SBL ON,ONS 3 LB BA? 99 -3^ lMi BACON i pko. $1.59 I ^HSLred GRAPts LB 99-Jla TREET ^Hh MrLK E CE - ^Vq^? m ^Hr minute maid *W CR8SP m LEMONADE 1202 87c u^m^ BROCCOLI bunch 99 \ ^ ^ $1 og IflQI SNOW WM|TF X V ? PIZZASR 0EE 99c CAULIFLOWER HEAD 99'X ^ I ^BP BING CHERRIES LB 99' X, ^CONTEMPORARY I jl, nectar,nes ib "e i^v_ ^VyhStcau jBl A. W" ? rno0 ""PW pWM* * I W FRESH LIMES 5/49' X" * a AO* ^3? ? vMSSSiSS 61/3 oz- tBX^ v WIPOBCMAH''00 I RECIPE FOR THE WEEK I \f CHICKEN ? ?*$* |N|E_ I FRESH CAULIFLOWER VEGETABLE SALAD ^B --X \ ^ 1 medium cauliflower ^B * ? ?? " ^HER&\ ^*4K' Vw?)S>A^ H 1 v? teaspoons salt, divided eJ^^L B? -a sA^A ~~ " v* cup light cider vinegar Remove outside leaves from cauliflower and waah. Place r iL ^k i4i?fat? Cj ^BCtSt^ 3 tablespoons olive or salad oil whole head in saucepan with 1 inch boiling water and 1H E ^HHH ~j."zr~~~~' tablespoon fresh lemon juice teaspoons salt. Bring to boiling point without cover and __ wN J^p IEj 1 clove garlic boil 5 minutes. Cover and cook 10 minutes, turning head to ^PI I XI 3W?ViW 1 tablespoon finely chopped green pepper cook uniformly. Cauliflower should be cooked only until I ErB ^B jKf;\^ s^Ff B ) .j P 1 tablespooh sugar crisp-tender Drain. Combine vinegar, oil. lemon iuice. V "? V. teaspoon dill'seed garlic, green pepper, sugar, dill seed, pepper and remain- B ([ ljV - 1/16 teaspoon pepper Infl salt; pour over cauliflower Add carrots, beana and ^ M ' "5J5JSSiSSS55r 11* cups cooked sliced fresh carrots onion rings Marinate overnight in refrigerator Garnish U 1'<6 cups cooked green beans with salad greens Makes 6 servings W WK^" 1 cup onion A (I lj^r -I i "

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