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Q ~ u pork \ tabltr,n $ 1 %k, 11 " ^Sv , tB. PKG- ? >#s. ?h neck-bones m "? n,?^^ggnas ?j\ j- i swift's hostess canned a fjk * D HAM $7.99 m &JI Mk mtf3mrn our market i courtland brand fresh pork K I ^ri _ rnrCU SAUSAGE 1 lb.roll 79c M rCZ> ml EkAM MADE FRcbn sliced beef. center slices ^ ' A/j. T MABI F mm fVIM ^ ? I LIVER lb 69c m ^ 7/Dw mm# ?flf link sausage i raw..-? a ?j.<>0 m i M&Af I FRANKS 12oz. pkg. 99c ^F CS&* ' Mw// ? ? oscar mayer cheese ^ flv// 1 lB PKG jjpf Jumbo RED GRAPES lb. 79cj|||.n jj|f 4^ \ NECTARINES lb. 69* fl Towels J TOWELSHHR, ANTACID ANTI-GAS RIOPAN |fe FRESH PEACHESlb.694^^^^C| j~~\ simethicone a utAnn iU* crop BIG ROLLW / \ =:r antacid r RUTABAGAS 3 LBS. 99* ? g 12 QZ washington state red deliciou^k w bh APPLES *1.49 V A ?? 0^ P CRISP CELERY 49*X^^B ^ O" ' GREEN BEANS ?. 59*1 /DONALD^^X RlOPAN RECIPE FOR THE WEEK It duck PLUS marreA % A AIT A #*II\ SUSPENSION \ CARROT-RUTABAGA PUREE ? V O R A N G Ek_A ANTACID j=j cup rutabaga 1 1 cup peeled, sliced fresh carrot I I I I f ^^BESttkk\ Ep^l V4 cup freshly squeezed orange |uice I ? J I P" ?? 3 tablespoons butter or margarine 1 | jfm q Combine rutabaga and carrot in steamer or pot with V ? \ 64 OZ. T ^ luice and butter; process until smooth. Spoon mixture into hAI melts and mixture is heated throi gh. Makes 4 servings. ~^^^P ? r i r /
The Duplin Times (Warsaw, N.C.)
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Aug. 18, 1983, edition 1
9
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