Ontario Community Newspapers

Port Perry Star, 22 Jul 1986, p. 13

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4.17 /xg 3 Tenderloi CENTRE CUT PORK LOIN CHOPS | Ib. PORT PERRY STAR -- Tuesday, July 22, 1986 -- 13 FROZEN fog pe. GRADE A CORNISH HENS 3 . 99 FRESH WHOLE CUT UP CHICKENS | DELI FRESH REGULAR OR ALL BEEF rs a BONELESS RIB EYE STEAK 2.60/kg 7 9 8 Ib. BONELESS CENTRE CUT PORK LOIN CHOPS GREAT FOR THE BBQ! BLUEFISH STEAKS 7 99 765 558 FRESH BOSTON 5.05/ kg ® Ib. i | = PEPSI ¢ COLA SEVEN-UP, DR. PEPPER OR MOUNTAIN DEW CASE OF 24x280 mL TINS 10.4¢/100 mL AS ABLE BOTTLES DEPOSIT ROYALE ALMOND, WHITE OR YELLOW BATHROOM A PERFECT PARTN ON A POTATO! ~ GAY LEA ONE a TISSUE PKG. a - >a CREAM 500° mL TUBS DAYS OF kom DELI DE DEPT. vi A 5) ~LISH 5.27/kg -5/ SAUSAGE. 2.39 uw 5.05/kg COOKED HAM 5. 2:29 7.25/kg SALAMI SAUSAGE. 3.29 SHOPSYS 9.46/kg DELI LEAN HAM . 4.29 SHOPSYS PASTRAMI OR 9.46/kg CORNED BEEF ». 8:29 COLESLAW OR POTATO 2.84/kg SHOPSYS SALADS .. 1.29 I&W BIERWURST OR SHOPSYS DELI TRIM SLICED SIDE Rin WESTONS HoT 00G OR HAMBURG ROLLS PACKAGE OF 12 REGULAR MINT OR GEL CREST TOOTHPASTE BETTY CROCKER SUPER MOIST CAKE | MIXES woof a 19 'COMB - SUGAR CRISP - ALPHA BITS GEhtas 11.59 : 69° EE b REGULAR OR CONDITIONING SHAMPOO HEAD . SHOULDERS 350 mL SIZE 6 VARIETIES - HEAT & EAT SWANSON DINNERS :: GRANNY 1.99 BUTTER TARTS ve, .39 CRANBERRY , == cockTaiLs 1.49 FROZEN VAN CAMP, PROD. OF er [BEANS ROMAINE LETTUCE cn PROD. OF USA. CAN. NO. 1 co RED OR GREEN ~~ SEEDLESS ¢ 19 2.62/kg THESE SPECIALS AVAILABLE ONLY AT: o BARTLET WY 47 S., UXBRIDGE 2.18/xg TRADITION OR SUMMIT ASSORTED GRINDS NABOB COFFEE 369 g VAC. ; PACK . KLIK OR KAM 340 g LUNCHEON Lu 1 99| [Eso FACIA TISSUE pe BATH Aon sop "5 1,59 PRODUCT OF ONTARIO CANADA NO. 1 SWEET CORN 99 9 PROD. OF U.S.A. CAN. NO. 1 LARG 3.28/xg .99° 1.49 PLUMS ORANGE OR GRAPE JUICE OR RASPBERRY BEVERAGE McCAIN JUICES or =8: = BRAN BREAD oi PROD. OF U.S.A. CALIFORNIA LARGE SWEET HONEYDEW MELONS 1 99 : PROD. OF U.S.A. CAN. NO. 1 VINE RIPE TOMATOES 2.18/xg -99° MONDAY & TUESDAY 9-6 P.M. WEDNESDAY, THURSDAY & FRIDAY 9-9 P.M.; SATURDAY 8:30-6 P.M.

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