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Show 5 PC3SGSo VHD C32BS tall PETER PAH cans PEANUT new mm BUTTER CRISP RED NAPA CHINESE OR SALVOY GREBN Yxv FOR kj LB. TWO TONE CABBAGE BEAT 1 EGG YOK, ADD SAVOY CABBAGE POLONAISE CHINESE CABBAGE SALAD N WITH EGG DRESSING SALT, y4 TEASPOON POWDERED MUSTARD, DASH OF CAYENNE, AND 2 TABLESPOONS CIDER VINEGAR. GRADUALLY ADD 4 CUP EVAPORATED MILK (UNDILUTED A HEATED), BEATING CONSTANTLY. ADD HALF OF MIXTURE TO 2 CUPS OF FINELY SHREDDED RED CABBAGE AND THE RESTTO CHOP HARD COOKED EGG AND ADD 2 TABLESPOONS SALAD OIL, 2 TABLESPOONS CHOPPED PARSLEY, 1 ONION 1 SLICED (MINCED), 'A TEA- SPOON SALT, V TEASPOON PEPPER. MIX WELLAND POUR OVER SLICED CABBAGE. TOSS LIGHTLY AND SERVE AT ONCE. MAKES 4 SERVINGS. 2 CUPS FINELY SHREDDED GREEN CABBAGE. PUT RED MIXTURE ON LETTUCE LEAF, TOP WITH GREEN MIXTURE. MAKES 4 SERVINGS. REMOVE CORE FROM 1 MEDIUM SIZE HEAD. SHRED CABB- AGE MEDIUM FINE. COOK IN Vi INCH OF BOILING WATER WITH TEASPOON SUGAR AND TEASPOON SALT IN A COVERED 6 TO 8 SAUCE PAN FOR MINUTES. DRAIN AND TUR N INTO 1 QUART BAKING DISH. MELT 3 TABLESPOONS BUTTER e ,' OR MARGARINE, ADD 1 CUP AND SOFT BREAD CRUMBS, SPRINKLE CABMIX WELL. BAGE. BAKE IN PREHEATED MODERATE OVEN (350) for 20 MINUTES, OR UNTIL BREAD CRUMBS ARE BROWN. MAKES6SI ' '' '' V '''? t ''7 n! ff fe ,1 U a O vwvwv Vi, 4 JEIIOS RES. FUEOTE AMI TURBOT ph FOR 14 0Z. CHOCOLATE FUDGE Y)(vWX AVVXVVVXXVXK' mm I PORK steaks CPQggpZ) MEADOW GOLD AUNT JEMIMA COUNTRY HOLLAND DUTCH m cream WAFFLES 9 OZ. V ASST FLAVORS Vi GAL. FOR ORE IDA IMP ORANGE nm HARO ROLLS CUT FOOD KING FROZEN mm s FOR WITH- - out COUPON HASH DROYII C POTATOES 60Z. CENTER nto) 2 LB. n STRAWBERRY TARTS 2 for FOR yvCvx (p) u NEW REDISCOVER WHITE SC0TT1E FACIALS "zr' 039 AJ ' GOOD AT YOUR FOOD KING STORES ONLY VOID AFTER FEB. im 4 20, 1971 FOR COUPON VALUE 25c 3 200 CT. 11 L lVv 9 0Z. RIG. 1.79 MIL 30 OFF v LB. |