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*W CR8SP m LEMONADE 1202 87c
u^m^ BROCCOLI bunch 99 \ ^ ^ $1 og
IflQI SNOW WM|TF X V ? PIZZASR 0EE 99c
CAULIFLOWER HEAD 99'X ^
I ^BP BING CHERRIES LB 99' X, ^CONTEMPORARY
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I RECIPE FOR THE WEEK I \f CHICKEN ? ?*$* |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
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