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Show Pare Eight Tuesday, July 19, 1955 THE DRAGERTON TRIBUNE ' ' 'Jft 7 IEvsn' 0'(Mremm nf t s o a tikis ? For That Famous Western Flavor lb. 9Bc i Come In add See Our 5 Complete Selection ? It LIPTON TEA t UPTON TEA BAGS LIPTON SOUP Ml) Chicken Noodle 3 pi Tomoto Vegetable 3 Onion at All Your 1 pkg. LIPTON FROSTEE Chocolate or Vanilla LIPTON FROSTEE CANNING NEEDS v ' ' r' Real Lemon or Oram ' "Sr1 ' Z""K V; r ! S t xyXx '.vT'v'X X ,..;? cf '' ' '.. - VX r' J Veal Roll S - r 4v ,.. TV4 J , V' n. 49c Cube Steak lb. sV V Yt a : 35c CHEESE FRANKS Large, lb. BACON - Ends and Pieces LIBBY'S, lb. 2 lbs vn Chevron Macaroni Casserole M ' - ' (Makes tablespoon salt 3 quarts boiling water 2 tups elbow macaroni (8 ounces) 1 10 ounce can condensed cream of mushroom soup 1 cup milk 1 4-- 6 servings) 1 cup grated processed Cheddar cheese (about K pound) 1 teaspoon "Worcestershire Sauce Freshly ground pepper can luncheon meat, cut inoh strips in -- 1 12-oun- ce -- Add JLtaiepoon salt to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered,' stirring occasionally, until tender. Drain in colander. Combine soup, milk, cheese, Worcestershire sauce and pepper; is plac? over low heat and cook, stirring occasionally, until cheese melted. Add macaroni and luncheon, meat, reserving 6 strips casluncheon meat for gafhish. Turn into agreased serole and place meat strips on top of casserole to form chevrons. Place under broiler about 3 inches from heat for 10 minutes, or until lightly browned and sauce is biibh'v. . - s ' 4 I r |