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ASSORTED VARIETIES (WiTH PECTINI IGA (ELBOW OR SMALL SHELL) ICA HOMOGENIZED I GA Jams & ng Macaroni or Peanut ds9-FLZ Marmalades.J.,Spaghetti B M Butter ASSORTED VARIETIES, Alpo Dog Food M ILK BO NE 'LA R'GE Dog Biscuits SU NNY MORN Tea Bags ROSTE'SS 9 INCH rïasic Plates 15 FL DZý TIR4 PKGý 21/4 D, z . 24 D 0iF 10059 BAG 0)FPK 670 AYLMER CHOICE C;ut Wax Beans 14 FL C oz19 TIN MONARCH IASST D VARIETIES) Cake Mixes 9ROUCH10 K 29G IGA il OZý Potato Chips PKG 590 NOR mAL, DRY OR OILY 7F Breck Shampoo oz, Bý 87* COLGATE REGLULAR OR Wý,INTERFRESH Dntal Cream 100TUBE9 7INGG ASSORTEO 8 oz Gruyere Cheese PG:59* MON'ARCH WHIP 91i 2 FL. OZ. Q Vanilla Topping AEOTN -% KAM ASSORTED VARlETIES L uncheon Meat 12-OZ. TIN 6p9 MELO 51 COUNT Styrofoam Cups PKG 53, LIKLEER OLE) FASR'IONED OR TALL ~~ 25COUNT Plastic Tm lr K 9 ROSTEFSS (18 PIECE) Plastic Cutlery PKG, 671 RUPERT BRAND, HOME STYLE FROZEN 12 DZý Fish Cakes PG49* CRUN KINOG 3 VAIETIES FROZEN% Chinese Dinners 'PKG799 PRICES EFFECTIVE WED. THRU SAT. JUNE 19.20,21,.22 sec KRAFT JET PUFFED (CHOCOLATE OR WRHITE) lT .Marshmnallows Pil IGA 2 Apple Pie SIZE EA59 MCOR M ICKS 1 Z Digestive Biscuits,' , 9 BLANCI-ED OR SPANISH York Peanuts 202 550 FROZEN RH'ODES WHOLE WHEAT OR WHITE Bread Dough L0AVES WE RESERVE THE RIGHT TO LIMIT QUANTITIES AR MSTRONG'S ÇLAVORED CRYSTALS 16o OZin POLY BAG le-oz sac 5 x31/4 OZ. ~JUUUUGJ. .4Ie>DEAL WITH ICE CREAM, PRODU CE 0F U.S.A. NO. 1 GRADE JUMBO MWZ ~ Canaloues 4's jFOR S "NE IME AD R.-RÉDU IEUA SWEE5 Et J) C CALIDRNiRA -1 Fresh Limes-...--' 59' Valencia Sunkist Oranges-89 PRODUCE 0FtNEER ZALAEEDCIPEDC rRPEE F5AAC CANADA FANC GRAD CANADA FANC GRADE Packham Pears 49- Granny Smith Apples.....4 9] et Macaroni Spaglhetti, fIlues, rings and shelîs .. Rere, in Canada, lets 'do as the Romians do" and sry the endless vaiety of avalable passas. Passa Imacaronul can be servedi in a mnyriad of ways. s a main dish or a side dish. Rot. st tasses great n aseols sauces and pies. Bultto ave une ad f fort this summer, make a macaoni saîadJ early n the day and chilI for sering aler, astîshose barbecue suppers. For raking saliads .ok macon ontnly boiîing water fliihe lusI tender stage. Dont he .tae ftcoose fromthe vaious decorasive stipaes. Drain Ithe cooked m-acaroni IhorougluIF to prevent suclrng and comrbine witlh otlher salad ingreuienits. Rt or colu, passa dshes are vaýalale sources of proseun when as leass oneR of those gredents s meat. seafood, eggs or cheese. They are an excelent way of "stretching" mrore costly foods and nmaling use of leftovers, As for the other ingredients, vary ymu salaul each imie by adding mIatever ingreduents you have on hondI Buon appetutol