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Home My WebLink AboutThe Goderich Signal-Star, 1981-04-08, Page 29GODERICH SIGNAL STAR, WEDNESDAY, APRIL 8, 1" 1 ---PAG, + 9A SAVE 1.70 Instant Coffee MAXWE LL HOUSE 10 -oz jar _o�aUaliWlunq�/, SAVE 40¢ E. D. Smith GARDEN COCKTAIL 28 -fl -oz bottle ( Our Regular Price 6.69) (Our Regular Price 99c ) Jane Parker, "Heat 'N Serve" 011111111104 (Our Regular Price 1.29) 'rhnm You'll do better with BAKED GOODS from A&P! ,0111111113104 You'll do better with FROZEN FOODS from A&P! Jane Parker, Sliced, 100% Cavendish Farms, Fancy, Assorted Cuts 'READ 'VHDLE WHEAT 69( -FROZEN 2 -lb pkg 24 -oz loaf FRENCH FRIES,z` JANE PARKER, SLICED 24'OZ LOAF MINUTE MAID, FROZEN, CONCENTRATED Buttermilk Bread 87? Orange Juice 163/4 -FL -OZ TIN 1.49 PEPPERIDGE FARM, FROZEN, VANILLA OR COCONUT 13 -oz cake 1.29 Protein Bread 16 oz loaf 75? Layer Cakes JANE. PARKER 19.OZ CAKE Spanish Bar. Cake 1.59 JANE PARKER Apple Pie full 8 22 -oz pie 1 39 "All Purpose", Regular or "New'. Unbleached' FIVE ROSES FLOUR 2.5 kg bag FROZEN A&P Waffles FROZEN ,0 -oz pkg 69¢ (FRENCH STYLE GREEN BEANS 2•LB PKG 1:89) 2 L PKG Green Giant Peas 1.39 19 SAVE 68¢ (Our Regular Price 2.87) Spaghetti, Alpha-getti or Zoodles, in Tomato Sauce' LIBBY'S PASTAS 14 -fl -oz tin 1 -Ply Bathroom Tissue, Assorted Colours WHITE SWAN TISSUE pkg of 2 rolls • Super Buy! J Our Reg. Price up to 59c ea Buy 2, SAVE up to 39c "Small Portion", frozen, Assorted Varieties ¢ AQP VEGETABLES 11 -oz pkg SILHOUETTE, PLAIN OR ASSORTED FLAVOURS FISHERY PRODUCT, FROZEN Delisle Yogourt S009 cin 99p Sole Fillets BLUE WATER, FROZEN KRAFT 3LB PKG an Margarine 2.49 SUNFLOWER MARGARINE Fleischmann's 2 lb pkg 2.59 MILD CHEESE Black Diamond PKG 1A39 Cod Fillets 600 g pkg 2.89 for 6 32•oz pkg 4.99 Cod Au Gratin 2128 pk91.63 BLUE WATER, FROZEN 16-0Z PKG Cod Fish & Chips 99,1 FISHERY PRODUCT, FROZEN SILVERWOODS, LITE TOUCH 500 g CARTON Cottage Cheese 1.19 Haddock in Batter L89 HIGHLINER, FROZEN 14.0Z PKG Monarch -4 Flavours Added Touch CAKE MIXES us-Pkg 79? of Ready-to.Smrve, Aaaorted Variatiea HABITANT SOUPS 1 28 -fl -oz t1n (Our Ftcgular Price:, 93e ) SAVE, 24¢ SAVE 40¢ Ib Smoked, Cooked WHOLE BAMS 16to20 pounds average Ib "Same low price asa year ago!" French's Prepared �. Mustard 164 I ox..-. jar. 9¢ I. Our Regular Price Ib. Shank Portion 1699¢ Butt Portion 161.09 (NO CENTRE SLICES REMOVED) (NO CENTRE SLICES REMOVED) Shank .Half 161.09 -BuiTiE-sHa1-f 161.:1.9 Centre Cuts or Ham Steaks „ 161.79 SAVE 70¢ ib i ' Cut from Canada's Finest Grade "A" Beef 1SAVE Ib BONELESS BEEF ROASTS 49 R°'" 769 ROUlID 16 ROAST Outside Cut Eye Removed emov lbROUND ROAST (Our Regular Price Ib '3.19) (Our Regular Price up to 3.39 Ib) FRESH, LEAN CUT FROM CANADA'S FINEST GRADE "A" BEEF, Ground BeefIb1.99 (? SLICE) ad Steak -162 CUT FROM CANADA'S FINEST GRADE "A" BEEF, �� INSIDE CUT CUT FROM THE HIP - TENDERIZED Round Steak 162.89 Cube Steak 16 2.99 Your Choice! - Maple Leaf Brand or Swift Sugar Plum, Vac Pac Quarters lb 2.39 Halves 29 Dinner Style Ib 2.49 - Ib H A SCHNEIDERS Hams Olde -Fashioned MAPLE LEAF, SMOKED, PICNIC STYLE Pork Shoulders MAPLE LEAF, SWEET PICKLED 163.79 161.39 Cottage Rolls 161.59 MAPLE LEAF 175 g PKG Ham Steaks 1.89 GRADE "A", FROZEN Hen Turkeys lb 1.09 UTILITY GRADE, FROZEN Turkeys, lb 99s/ PRIDE OF CANADA, GRADE 'A' FROZEN, 5 TO 7-L13 Avg Basted Chickens Ib1.39 Schneiders, Frozen, Fried, Breaded BUCKET of CHICKEN 900 g (2-1b)" 99 SAVE 2.60 9 -pieces (Our Regular Price 5.59) MAPLE LEAF, REGULAR OR ALL BEEF Wieners 1-16 vac pac 1,79 MAPLE LEAF, SMOKED Sausage 'b1.99 MAPLE LEAF, SLICED REGULAR, HINT OF MAPLE OR THICK 500 g VAC PAC Side Bacon 1.89 MAPLE LEAF, SLICED, REGULAR, ALL BEEF, THICK OR GARLIC Bologna 500 g vac pac 1.99 MAPLE LEAF, SLICED 175 g PKG Cooked Ham 1.79 MAPLE LEAF, SLICED, ASSORTED VARIETIES, INCL. BOLOGNA AND MACARONI & CHEESE 175 g PKG Cooked Meats 99¢ 500 g VAC PAC Side Bacon 1.49 PREVIOUSLY FROZEN, SLICED Beef Liver SHOPSY - COLE SLAW OR Potato Salad Ib99re 500 g CARTON 1.19 In stores with Deli SCHNEIDERS, SMOKED Sausage Ib 2.59 0 c 1' 0 0 3 7 OW LY 1131138 00 sanoA Decorate'` .ster"`: gs craw speekalits from, -the Ontario Ministry of Agriculture. and .Food sug- gest the following inexpen- sive ways to decorate eggs for Easter. , . First, choose eggs With smooth, strong shells, to help avoid breakage. One of the oldest decorating _ .telhni: ques, originating in the Ukraine,, is called Psyanky. Supplies needed are:•a raw egg, . wax, a stylus (a long-" handled instrument with a cup at one end to holed the hot wax, and a fine spout), and dyes. The; most popular col- ors are .yellow, orange, red and black, ' To begin decorating, make a wax • design on the eggshell and then dip- it into the lighest dye (yellow). When dry, con- tinue the waxing and -dyeing ` process, using a darker color each time; black should- - be the final dye. To remove the wax after the dyeing process is completed, place the egg in the oven at a low temperature (200 degrees F or 100 degrees C). When the wax is soft, wipe it off with paper towelling. Finally, to help preserve the design, cover the egg with several layers of varnish or plastic coaAlt,-other egg decorating technique, originating of France is becoming, poptilar: You'll need fine scissors to dust •thesbell, ends of 'fabric and trim, figurines and paint- To begin, poke a hole in each end of the egg• to drain the contents, and. then clean the shell thoroughly: Draw a large oval on the side of the shell, cut -along the line carefully, and then using household. °.cement,.. --.attach._ %• the cut out portion to act as a' door: When 'dry, coat the shell with layers of plastic. finish for protection, 'then paint a scene or any design • on the outside. Create a design -or-• .a _--scene -using figurines and paint inside the shell and give it a finished look by glueing decorative , trim around the opening., An easier, -less time- consuming way to decorate is to first hard -boil the egg: Gather small pictii es from magazines, wrapping paper 'or' Other 'sdtl-r` a 'arid dh re them to the eggshell using a non-toxic glue. For the best results, use fine paper which flattens ' on the shell mor' easily than thicker paper. Tiny leaves and flowers can also be attractive on the eg . gshell. Use non-toxic felt - pens for additional designs, or names. • When to start garden Many home gardeners have trouble determining when to start work in the garden. "In -the first days of spring we tend to be over anxious to get into thegarden," says Russ Gomme, Ontario Ministry of Agriculture and Food horticulturist. "But wait until the soil is dry and the frost is out of the ground before you get started." • A good indication that the soil is ready is a little crusting on the surface that shows the top of the soil is 'dry. While -you are waiting for ideal soil conditions, take the time to clean up lawn and ,garden areas. Rake these areas lightly and cut or pull up dead plant debris. Remove dead leaves and other debris that harbor overwintering insects and diseases before the warm weather revives them. Trim broken or winter damaged branches on trees and hedges. One of the first garden tasks once the soil is dry is to fertilize lawns. To get your lawn off to a strong start, fertilize as soon as possible with a vdell-balanced fer- tilizer te.g. 12-6-41. Follow the directions on the fer- tilizer bag. A general rule of thumb is to apply about five kilograms per 100 square metres ( about 12 pounds per 1,000 sq. ft..). Once the soil is dry. another early season chore is trimming around the edges of flower beds and cultivated areas around the base of treys. "Even though nothing is growing in these areas yet. edging snakes the ' whole garden look better." says Gomme.