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- lb.e Canadian Champion. Tussday. Jwis 9, 1998-13 Qualfty Mrens Sbop By Phone & Delivery Servicel 5% SENIORS DISCOUNT! EVERY DAYI! <EXIcudss T Oba , SPecls& InMMore atur) Center Cut .6 Boneless Pork Chops......b. Buif Roast. ....24lb. Conter Cut, Boneless 49 Park 129 Pork Loin Chops ...46b. Picnic Shoulder. 91b. Conter Cut, Boneless 49 cne u Park Loin RoatA lb. Ceter Cnt gg 39 REnd, Boneless Peàa ao. b Pork Loin Roast 3lb. Park 9 Sweet, Hot, Garlic duc Kabobs ....... yI Italian Sausage L b. J.M. Schmeides, Reg, Salt Reduoed, Maple Butt Chops . i..1 ?l Favoured Bacon...... 5N g risp ýie U.S- Product Of USA H;;ed.w Meons eel ea PrductOf On"al Radishs.. 89bnch PrlwOduf USAý Candili, Pmaû QuahtPmdu OfChili Pochs & NoCtanno.. lb. KIWI Fruit ..... i3 Prodcof Geo*f PrdcO USA, Canad#1 Via.-#ia -c- Bunched Carrots. 99unch WDSIU1UotU F11051 EtIra iuy 9 lb. Bakfng Potatoos... i 4bg .4 i English hothouse cucumnber, 1 bunch (1/2 ounce) arugula, chopped quartered engthwise, cut cross- 1 tbsp olive oul wise into 1/2 -inch-wide pieces 1 tbsp fresh lemnon juice i bunch radishes, quartered 1/3 lb feta cheese, cubed 1/2 lb pound brine-cured black olives (such as.Kalamnata) Combine cucumber, radishes, olives and arugula in medium bowl, (Can be prepared 6 hours ahead. Cover and refrigerate.) Add oul and lemon juice; toss to coat. Season to taste with sait and pepper. Mix in feta cheese. Serve immediately. 6 servings. Meallymie, lWheatp 6o oie VhA" Bread HOUJRS: MON. - WED. 8:00 ^.M. to 8:00 P.M. THURS. - FR1. 8:00 A.M. to 9:.00 P.M. Set. 8:00 ^.M. to 6:00 P.M. SUN. 10:00 A.M. to 5:00 P.M. Com mrs efi~, Tomatoes M - - - 1 W 1 *id -eQ IF