The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

HERALD OUTLOOK Saturday 1989 VALUES IN EFFECT FROM MONDAY MARCH 27 TO SATURDAY APRIL The Knechtels Meat Team Gives You Quality Cuts We trim all excess fat and bone leaving only enough for proper cooking Any extra trimming grin ding or wrapping done at no extra cost OUR COMMITMENT To select and only the Finest Quality Meats Ask us for that specialty cut for your special occasion such as Chef Style Prime Ribs Crown Roast of Pork Thick Cut Barbeque Steaks THE KNECHTEL MEAT TEAM Pictured here kit to right are Gerard Van Osstal Klin Told and Bob Creasy THIS WEEKS RECIPE A EC Fresh Boneless CHICKEN BREAST FINGERS 990 kg FINGER CHICKEN Boneless chicken breasts 1 cup butter clove garlic minced Dijon mustard lemon juice Salt and pepper cup bread crumbs 1 cup Parmessan cheese Parsley a frying pan melt butter and saute garlic add mustard lemon Juice and salt and pepper to taste Cut chicken Into bite size pieces and add to frying pan Cook chicken Mix bread crumbs cheese and parsley When chicken is cooked add crumb mixture to pan and toss with chicken GEORGETOWN FOOD MARKET jyiooftEa STORE HOURS 800 pm Saturday 800 am600 pm Sunday CLOSED