The Wingham Advance-Times, 1983-04-20, Page 37Crossroads—April 20, 1983—Page 7
v.
Coke
Case of 24 * 10 oz. tins MOUNT FOREST STORE ONLY!
Diet Coke Sprite 4.9
Heinz 10 oz. tins
Mushroom, Consomme, Onion, Chicken Rice of
Chicken Noodle Soup
Vegetarian
Cooking
3/1 0
Heinz Fruits, Juices, Vegetables
Strained Baby Food 0000.....
Corn Flakes ........ a ... ... 0 0 00 1.39
-Kellogg's 675 gr. pkg.
Kellogg's 575 gr. pkg.
All Bran ...00000GG4 4. . .... L99
Clark's 28 oz. tin
Assorted Stews . 0. 00 0.° .0.01.9 9
Van Camp 19 oz. tin
Pork and Beans .. 0000. 0 0 0 0 . 000 0 ..
69
�e,
�69
Stokely 19 oz. tin
KidneyBeans ...... ...0 000 o
Hershey's 750 gr. tin 1.99
Instant Chocolate .... .
Hawaiian Punch 22 oz. tin 2.
29
Drink Crystals .0000. .. .. .
49
3.6 litre jug 1.
Javex Liquid Bleach . ............ .
5 litre jug 3.
69
Fleecy Fabric Softener , , , .... 000
Vanish 1 kg. size
Toilet Bowl Cleaner
iko2tf( FOOD
1.49
Chapman's 2 litre carton
14 delicious flavours
I
ce ream .. 1.1
- Mott`s -1-2 oz. - tin WHILE SUPPLY -LASTTI ---- --
. Frozen Apple Juice _
CLIP AND SAVE
ON 4 LITRE BAG MILK
Heinz 10 oz. tin
Tomato or
Vegetable Soup
Homo, 2%, Skim, Chocolate
Redeemable only at.
Freiburger's Food Market
Mount Forest and Elmira
COUPON EXPIRES
APRIL 26, 1983.
Sealtest 500 gr. tub
Light and Lively Yogurt
Schneiders 5.93/1b. Q Q
Mozzarella Cheese kg, 2.69 Slb. block kg. 5.7l/lb. 2.59
1.19
MOUNT FO Si` STORE ONLY!
Visit our in-store
KOUNTIIY KITCHEN BAKERY
featuring:
Our own .
Soft Rolls ................ .... . dor.
Our own I 6/1.09
Assorted Muffins
Pampers
Toddler Plus Diapers (40's)
Daytime Diapers (60's)
Toddler Diapers (48's)
8.99
Newborn Diapers (48's)5.99
Weston's 450 gr. loaf
BAI(ERY GOODS
Old Mill
Bread
Weston's 675 gr. loaf
Sesame Crusty Bread .79
21.
Scone Rolls .89
Dietrich's pkg. of 12
119
Dietrich's pkg. of 4
Apple Turnovers •
Weston's pkg. of 6
Jam Filled Buns .99
Weston's pkg. of 10
Chocolate Swiss Rolls .89
Granny pkg. of 10
Butter
Tarts ■
FREIBURGER'S
FOOD MARKET
6 Arthur Street North
Elmira
Open 6 Days a Week
8:30 a.m. to 6:00 p.m.
Wed. Thurs. Fri. till 9:00 p.m.
121 Main Street
Mount Forest
Open 6 Days a Week
8:00 a.m.. to 6:00 p.m.
Thurs. Fri. till 9:00 p.m.
FREE PARKING AT
REAR OF STORES.
We reserve the right
to limit quantities.
By DIANE SAVAGE
• A vegetarian diet typi-
cally includes 'a great
many bean dishes, but
these usually have" to be
planned ahead. Most beans
must be soaked overnight
before cooking and this
means thinking about to-
morrow's dinner tonight.
For those of us who don't
always have the time for
such foresight, keeping a
good stock of lentils on
hand can be a real boon.
Lentils can be prepared,
from start to finish, in less
than two hours. They may
be soaked, if you wish, but
this is not necessary.
Lentils should be exa-
mined carefully before
cooking„ as should all
dried beans, to remove any
small pebbles or foreign
substances. Then rinse with
plenty of 'fresh water and
place in a pot.
To cook add 2112 times as.
much water as lentils and
bring to a boil. Stir, lower
heat, and simmer for 1 to
11/4 hours or until lentils
are tender. An onion stuck
with clovers or a bunch of
celery leaves may be
added for flavor.
The word lentil derives
from the Latin "lens," and
lentils are indeed shaped
like_ small. _convex... lenses.
Originating in the Near
East and Mediterranean,
they are one of the world's
oldest cultivated crops,
known to the ancient Egyp-
tians and early Greeks.
Lentils are a good source
of vitamin B-1 (thiamin),
which must be present for
seeds to sprout. (It is there-
fore found in all dried
beans, as well as cereal
grains, nuts, etc.) The pro-
tein which the body derives
fronm lentils is incom-
plete, lacking some of the
essential amino acids. And
since grains generally sup-
ply those amino acids
missing in beans (and vice
versa), a combination of
the two at mealtime has
become a tradition the
world over.
SPROUTED LENTILS,
BEAN AND RICE SALAD
i lb. pinto or kidney
beans, cooked
1 lb. fresh green
beans, cooked
2 cups cooked brown
rice
1 cup celery, diced
V4 cup pimiento,
chopped
112 green pepper,
diced
1/2 cup lentils, sprout-
ed
1/2 cup oil
1 cup wine vinegar
1 tbsp. honey
1 tsp. salt
1 tsp. pepper
1 medium red onion,.
thinly sliced for
garnish
1 head Romaine let-
tuce
Combine green pepper,
celery, pimiento, rice,
beans and lentil sprouts in
a large bowl. Combine oil,
vinegar, honey and season-
ings in small bowl and mix
with wire whip. (Or place
in a jar and shake well.)
Toss tgogether dressing
and salad. Wash Romaine
lettuce and separate
leaves. Arrange along sides
of large salad bowl, with
leafy ends up. Add salad
mixture and garnish with
red onion slices. Serves 8.
LENTIL BURGERS
2 daps cooked lentils
1 cup whole wheat
bread crumbs
1 cup wheat germ
1 tsp. sea salt
1/2 medium onion,
grated
1/2 tsp. celery seed
Whole wheat flour
3 tbsps. oil
Slightly mash cooked
lentils. Add bread crumbs,
wheat germ, salt, onion
and celery seeds. Mix well.
Form the mixture into
eight pattties. Coat with
flour. Heat the oil in a skil-
let and fry the patties on
both sides until browned
and heated through. Serves
8.