Newspapers / The Duplin Times (Warsaw, … / Nov. 1, 1984, edition 1 / Page 5
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itgk | | iff 7ka?witeteqoWE GUARANTEE YOU THE LOWEST rj^Ht|g]LJb9 ooueomiftff6oaA/TOTAL FOOD PRICES IN AREA ^ ^^^^^^OUANTITY RIGHT^^ RESERVED vckson'S^L ^r RESH LINK IT ? PORK ffSjj&i lUSAGEW w<. ' ^ WHOLE^^ PORK LOIN SLICED FREE ^ ? -**? 8 02. BANOUET\ Pf>7 PIES I cloudJL T.SSUEP f 4 ROLL ft Gj ^ PKG. Hi 1 ?V . 09 J ( CREAM >3 ?>FLOUR | 0\ 5 lb. bag J I PORK LOIN I *1? ^Sj|^PET RITZl FRUIT [ j' COBBLERS I $169 >ET WHIP ^ TOPPING 8 OZ. <mm M sporary H THSIDE WARE ^EATUKE: RK/SFOON QQ , ^ UT Roy*) l>'ue or Cow* Brown NO SET I %9 'EATURE: LNIFE *1.39 ^ 99* . | FRESH PORK LOIN SALE RIB HALF PORK LOIN SLICED FREE $1.39 LB. LOIN HALF PORK LOIN SUCEDFREE $1.49 LB. PORK LOIN ROAST $1.49 LB. . a MARKET STYLE BACKBONE $1.49LB. I THICK CUT PORK CHOPS $1.99 LB. * BONELESS PORK CHOPS $2.49 LB. BONELESS PORK LOIN ROAST $2.39 LB. PORK TENDERLOINS $2.99 LB. LUNDY'S TEE PEE BRAND BACON 1LB.PKG. $1.19 LB. i GWALTNEY'S 1 ALL MEAT FRANKS UOZ.PKG. 9gc GWALTNEY'S ALL MEAT SLICED BOLOGNA ILB.PKG. $1.49 KRAFT M MACARONI Bi & CHEESE Hg| DINNERS 7% OZ CMpr^JCT? W US NO. 1 ROUND k WHITE POTATOES I 99? M M 10 LB. BAG MEDIUM YELLOW ONIONS 3 LB. BAG 59* FRESH 8 OZ- PKG MUSHROOMS 99* FRESH SNAP BEANS 69*LB. WASHINGTON STATE FANCY DELICIOUS RED APPLES 59*lb WASHINGTON STATE FANCY DELICIOUS GOLDEN APPLES 59* LB. FLORIDA NEW CROP - am _ TANGELOS 4/$l LARGE _ COCONUTS EACH 59*1 GRAPES 79* LB. CELLO CARTON TOMATOES PKG. OF 3 49* X ~^h DELICIOUS) RECIPES COCKTAIL II ' 2 (3-ouncei packages cream cheese 1 (6-ounce) roll smoke-flavored process cheese food I Vi ounces blue cheese, crumbled I teaspoon Worcestershire sauce 1 tablespoon finely chopped onion 1 tablespoon chopped olives 2 tablespoons chopped parsley H cup finely chopped walnuts Combine first 2 ingredients; beat at I medium speed of an electric mixer until I smooth. Add blue cheese, and beat well. I Stir in Worcestershire sauce, oAion. and I olives; mix well. Chill mixture at least I 1 hour. Combine parsley and walnuts; set I aside. Shape chilled mixture into a ball,I and roll in parsley mixture. Refrigerate! several hours or overnight. Serve with I crackers. Yield: 1 cheese ball.
The Duplin Times (Warsaw, N.C.)
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Nov. 1, 1984, edition 1
5
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