Lake Scugog Historical Society Historic Digital Newspaper Collection

Port Perry Star, 1 Feb 1983, p. 13

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¢ EST St Tk YR A eA Rg J Ee 3a HE So Sis a? 45° es AR i NT PORT PERRY STAR -- Tues. February 1, 1983 -- 11° FRESH PORK LIVER || UTILITY GRADE FROZEN OVEN READY 86° 29!) TURKEYS (FROM GRADE 'A' BEEF i70168) 89 BLADE BONE REMOVED y 2 v _ ---- _ _ al ' : . . SN pin D ot SW nN ed AS A ra, 5 hr oe NT i Tm : ~~ a (1 eed ag A AR Mog EN EA a A le - Y im" Ib a FT hen En zehrs fine markets. of fine foods CUT FROM GRADE 'A' BEEF PORTION SIZE WITH SAUCE 4 VARIETIES rT "on? See Aig CROSS CUT CLEANED SCHNEIDERS MAPLE LEAF i Bo let 3 Wikeries 22 PRISE OF CANADA SUOKED 5 bs ROAST raw SMELTS HAM STEAKS SLICED BOLOGNA in CHUBS 9 Pork PORK SHOULDER 249 : ar ! Scar EE 2 9 Lom © 2 20 4-37 /kg 1 98 2-18 /kg 99¢ Ly A V4 ¢ re A 4 4 i SAUSAGE SKILLET STRIPS. &, CUT FROM GRADE 'A' BEEF MADE WITH PORK & BEEF SCHNEIDERS COUNTRY GOLD 2 pir x. 2.59 CHUCK DEVON BRAND SANDWICH SPREAD SLICED ih smoken sausact 3.29 [AT THE DELI BLADE STEAK LINK JAsAGE MEAT ROLLS COOKED HAM es sos aos 0 0 E00 csr 395 |_ 3003 £80 | 3-26 {98 ours 99 | wv 148 fh ; S----------2 Poushcon 179, 23% FAT OR LESS MAPLE LEAF SWEET PICKLED | COUNTRY GOLD - 5 VARIETIES " : 3 | go TO A 5.93). MEDIUM CORNED BEEF SLICED Special Prices vd ¢ PRIDE OF CANADA ROUND © 9 : : A Set DINNER HAM 269. | GROUND BEEF |REg. Bet OR - COOKED MEATS clo otect bil x J DINNER «4 /kg ; D2) ! HAM 3229, SUMMER SAUSAGE $50. 2-92 /kg 1 ' 78 5-99 /kg 2-49 759 V4 9¢ February 8 ; Bh 4 N N i ALL PURPOSE LAYS & RUFFLES BRAVO BRAND PLAIN STYLE ( L ANCI A ROBIN HOOD 6 8 9 6 VARIETIES SPAGHETTI 3} y 19 2 TRE STN. wea Ph oy 19 | pa READY CUT MACARONI 10 ks BAG SAUCE => I, ROLLS 25% J, iohrpoall prepreen POTATO |= CARNIVAL INSTANT moe ausws: zr 229] CHIPS [gies 5 99¢| ICE CREAM [Fife | 229 ; 897 [isis sg ne QPF [aii 99¢ |= : Jerean ene 294 PC FF SOUP Wis OFF | servierres 69° 5 py y 'r CHUNK LIGHT STYLE ) ( 12" x 50 FT. ROLL LANCIA BRAND ASSORTED VARIETIES NIAGARA FROZEN REGULAR OR MINT we WRI June STOKELYS |i: A CHEF [Fon wear 1.89 STAR KIST [noobLes .-, 79¢| Tver amy © | svice fe 89° bi ol . SceTms 3 1b. CTN. NUNTS REGULAR CREAM CORN, HONEY POD AQUA- ia ray TU By A TOMATO PEAS, CUT GREEN OR WAX | 100% aut 106% ALL VEGETABLE he ei 259 mo SAUCE re. 19 © 1008 cuisco > 2.79] FRESH : ney - 99° JE 0 2/79 [SEE 3052 99¢ WHITE, YELLOW, BEIGE, - | 4 VARIETIES I es [ KRAFT STRAW. OR RASP. WITH PECTIN {a h WOT 60 PRINTED 6005, | VACHON 16 9 SALAD DRESSING | NO NAME 1.39 WHITE SWAN Sees 7 89 ORANGE OR GREEN SNACKS A JAM ia mL ASSTD. COLOURS BEEF i MIRACLE BATHROOM r i WHITE SWAN] wesross srr | seen 0 MAE CREAMED i TOWELS BUNS. 5%. 99¢ WHIP Se ox. 1.99 TISSUE |GOLEN 2 29 hy rua o SUGARED WHITE SWAN LTONS POPULAR 2 8 # ¢ WESTONS ' fie A 99 FACIAL Vi'S. ap nou A 2 9 CHICKEN 20 mya ih ) DONUTS 55%: 89° TISSUES 260 sieev 4 94" NOODLE SOUP 79 C18 I A mi A i 1 kg PKG. MAPLE LEAF FLAKES OF J Woes VeGeTasies w surveR sce. | on s vert HE C Country Oven Bakery h GE CREAN 9 0g a suPREME GREEN GIANT 29 ¢| DURACELL APPLE CHEESE "HONEY ANG VEGS. 2100 ro 89 | BATTERIES 2 69 CINNAMON FLAVOURED WHEAT NOVELTIES .. f, 99 | soups tome 9¢ LOAF ENGLISH MUFFINS JENGLISH MUFFINS PROD. OF ONT. CAN. NO. 1 oor 1 69 SF { 69 voz. { 69 pao. SF SNIARID GREEN 3 COOKING ONIONS or noe oF) Jf [ sou®om | |CARROTS 1: ER BANANAS | =reasrs 79 'I DELICIOUS APPLES 1.52.. 69'. RUTABAGAS q2'., 19". PRODUCT OF U.S.A. FRESH CELLO 64 2 A SPINACH. worms 89¢ PRODUCT OF CALIFORNIA FRESH LETTUCE » ) ROMAINE. a. 79° PRODUCT OF B.C. CANADA FANCY GRADE JD'ANJOU PEARS... 1.96... 89". PRODUCT OF FRANCE CANADA FANCY APPLES GRANNY SMITHS 152... 69". FRESH LEMONS SS 689 (ro PRODUCT OF U.S.A. CALIFORNIA ~) BIRD SEED ET , wwe 4,79 | seepLess NaveL SEEDS oe. 4.79 » ORANGES DOZEN A 49) WE RESERVE THE RIGHT TO LIMIT PURCHASES TO ¢ g THESE SPECIALS HIGHWAY 47 S. oo MONDAY & TUESDAY 9-6 P.M. ; LLL LIRA a) WEDNESDAY, THURSDAY & FRIDAY on: UXBRIDGE SKTURDAY 8306 FM SPROUTS... 2.18:..99'. PROD. OF U.S.A CAN. NO. 1 SPANISH TYPE ONIONS Lie 0.00% wes Hak ¥ olan wine walk ® 86 29 fo. REASONABLE FAMILY REQUIREMENTS.

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