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1 E! m - ulp tâ hauofl. Tuuoay. Ju 2. 1SO-M Quality Creens Shop By Phono & Dellvery Service! 5% SENIORS DISCOUNT!i EVERY DAY!!1 flxcludesmobaccoSpOcals & mIter. Futfim) L URBE : OE FOMTE OAL ENONTECOaUIT F ,nsp Red q Grapes 'resh LMtousTnto1.49 PNeut Hom USAm Carrots....... 891a P00tCmdOo fW aCàIl foducto eUSA, canada #1 -w-a Cucuunbers.. Product of USA L~~MUM129 GreenrPeppers ..Ib. Producof USA Cauliflower ...i. e ProftoOntado, Canada Il - E149 Rhubaffi........ lb. -ÉO C IseU à u GreenOnions. 3090i R_ 1_ n P er, t ,wor nin rutint S 11/2 lb pouods pork tenderloin, cut lto 16 1/4 c dry red wioe eqtiat pièces 3 tbsp red wioe vinegar 1 red oio 3tbp oysac 8 8 to 10-loch bamboo skewers, 1 tbsp shoppedsauna soaked in water 10 minutes itbp copdgri 1/3 c vegetable oi1 1 tbsp chopped peeled fresh ginger 1 1/2 tspsgugar Thread 2 pieces of pork and 2 pieces of onion altemnately on each skewer. Season with sait and pepper. Arrange kebabas in 13 x 9 x 2-loch glass baklng dlsh. Whisk ail remaining ingredients in- medium bowl. Pour marinade over kebabs. Lt stand Up to 2hours at room teniperature or cover and refrigerate Up to 1 day., tumiog occasiooally. Preheat broiler. Drain marinade lto small saucepan. Boil marnade 2 minutes. Broil kebabs until pork is cooked through, tumiog fre- ,uently and basting wth marinade, about 12 mnutes. HOURS: MON. - WD .8800 AM. t. 8:00 P.M. SUL 8-.00 A.LM. to 6:00 P.M. rHUMR. - FM.-8:00 AUM. tO 9100 P.M. SUN. 10:00 AL. t. 5:00 P.M. Pudding CupsM rim- an & Dinner 'l9 *ebjàie