Winnipeg Free Press

Winnipeg Free Press (Newspaper) - August 31, 1983, Winnipeg, Manitoba Winnipeg free August 198318 Chicken pork loin fresh Frozen pkg Box Only Bone whole Robin Hood flour fresh Canadian whole Cut up 390177 if All 10 pkg bag smoked picnic Mary in cooked pork shoulder ground Coffee Orange juice Green grapes by Dominion fresh daily medium ground beef Maxwell 369 vac bag filter drip Sun Frozen 355ml product of Canada 1 Grade red Malaga or seedless product of nectarines Mary 500 g sliced Side Bacon White 4 litre Vanilla ice Cream 454 g skinless wieners Canada Grade a Frozen eviscerated jumbo 450 Peanut butter Oatmeal Chip product of Canada fancy Grade roasting Chicken i dads biscuits i Tydman apples Dunn rite 454 g cup Chicken liver store random weight pure pork sausages 098 Jit a Pel 568 malted milk mini puddings product of Manitoba Canada 1 907 carrots savings from the Deli available at stores with Deli counters Only Black 250 processed cheese food cheese slices by the piece Golden with herbs liver sausage sliced or shaved or your convenience Mary Miles Bologna shaved Lor your Bottom cooked corned Lee Mary sliced or shaved for your convenience cooked Ham i of hot dog or hamburger i ditello inns Peanut Ivetter 750 sugar free regular or diet Coco Colo plus Deposit 200 White facial tissue old assorted varieties potato chief White or Almond 2 Roll pkg per Tortu 1 litre Tomato Ketchup product Al size 56s marketed by Sunkist red crap fruit product of pint Cherry tomatoes pint values effective in Alt Winni Peg Dominion stores until close of business of Bof Thi sight to umut quantities i fast work on shrimp by Pierre Franey tines news service one of the Best of All skewered grilled foods is which must be cooked if shrimp Are they become dry and the precise cooking time for them depends mainly on their this recipe for shrimp on skewers May be pre pared on an outdoor Grill or on your oven shrimp on skewers 20 Large about iy4 shelled and de veined 2 Small about y2 Pound Salt to taste if desired freshly ground Pepper to taste i Teaspoon coarsely chopped garlic 1 Tablespoon finely chopped fresh Rosemary or Dill 3 Tablespoons Olive Oil 1 Bay broken into Small pieces 3 Tablespoons fresh Lime juice i Teaspoon chopped fresh or an equal amount of dried thyme Anchovy butter see recipe prepare a Gas fired or charcoal or preheat a broiler to prepare the shrimp and place them in a mixing trim off the ends of the Zucchini and Cut them into 20 rounds of about equal add the Zucchini rounds to the add Olive Bay Lime juice and blend arrange alternate pieces of shrimp and Zucchini on each of 4 it is Best when skewering the shrimp to skewer them through the thick upper part and again through the Small Tail that Way they will lie Flat on the Brush the skewered foods with any Oil remaining in the if the skewered foods Are to be arrange the skewers on a baking Sheet and place them about 4 or 5 inches from the source of heat under the Broil about 3 minutes on one Side and Broil about 3 minutes on the second i if the skewered foods Are to be place them Over the hot coals and let Cook about 2 or 3 minutes on one turn and Cook about 2j or 3 minutes on the second serve with Anchovy yield 4 Anchovy butter 4 Tablespoons butter at room temperature 1 Teaspoon Anchovy paste or finely chopped Anchovy 2 Tablespoons finely chopped chives 1 Teaspoon Lemon juice put the butter in a Small bowl and add the remaining beat with a wire whisk until Light and 1 yield about healthy Way with meat loaf by Phyllis Richman the Washington Post As we our need for calories so the nutrient density of the foods we eat becomes Ever More Fibre if More vital Calcium and Zinc needs remain add to that for some of our aging population a need to reduce take note of having to live on a fixed recognize that tastes become fixed Over half a Century or More of not to mention a common disinclination to Cook for oneself and it be comes obvious that eating healthfully is a tall starting with the last problem not Only is it More efficient to Cook several meals at but were also More Likely to eat a More balanced meal if we do not have to make each part from meat loaf serves the because it May be eaten hot or alone or sandwiched Between High Fibre bread or even diced into a soup or Spaghetti vary the Salt Content with your diets melt slices of cheese on top of it for added serve a Small portion of meat to accompany a hefty serving of summer and a potato that bakes along with the meat though beef is a source of the Mineral Content can be increased by grinding beef liver or heart into the As for the calorie buy lean beef and Drain the fat from the meat loaf As soon As you remove it from the meat loaf 5 Servings 1 Pound lean ground beef Combine with Pound ground beef liver or heart if desired 3 slices whole wheat broken into pieces and moistened with water 3 Tablespoons Ketchup 1 medium finely chopped Legg 1 Teaspoon Salt if desired or to taste dash of Pepper Combine ingredients and form into a bake at for 1 remove from oven Drain any accumulated serve or refrigerate and slice for bake potatoes along with the meat and steam Green Beans for about 10 until cooked through but still and season lightly with butter or Salt and baked garlic on Toast los Angeles times if you Are a True garlic the following recipe for a garlic spread will allow you to indulge your not uncommon culinary passion to the whole baked garlic head 1 Large head garlic melted butter sliced French bread trim about v4 to Viz from Tup of garlic head with Sharp place Cut Side in Small shallow baking pan and spoon 2 to 3 Tablespoons melted butter on bake at about 45 minutes or till garlic head is soft and lightly Baste with butter in pan occasionally during Toast bread Brush with melted to carefully detach cloves of garlic and squeeze pulp on to toasted bread As of takes 2 to 3 ;