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Terrace Bay-Schreiber News, Wednesday, November 16, 1983, page 9 Holsum, white 24 oz. a ee 1.19 Fresh Grade A large PAPER TOWELS.......... 1439 White or concord, Welch's 1 litre GRAPE JUICE... 2.19 APPLE JUICE... 8.99 SODA CRACKERS........ 1.39 Hostess 200 gram box POTATO CHIPS..............99° CORN BROOMS... 4.99 TOMATO JUICE... 1.09 MASHED POTATOES......2.99 GRAHAM WAFERS Enhance 450 gram SHAMPOO...................... Cleanser 400 gram Libby's Deep-browned 398 ml. tin PORK & BEANS 3/1.99 Beans with Pot ano Jomalt Souct Shelled, 200 gram ALMONDS. ....... 135 gram 400 gram CHOCOLATE CHIPS... Maple Leaf 680 gram Tenderflake, 3 Ib. tub Better Buy, 1 lb. 300 ml. Eagle Brand 450 gram MIXED FRUIT.... Glazed, red & green, 750 gram Carnation 500 ml. HOT CHOCOLATE 2.49 OWNED & OPERATED BY THE FIGLIOMENI FAMILY SCHREIBER FOODMARKET 110. Free Daily Delivery to Schreiber and Terrace Bay ® 8242599 © (Butcher Shop) 824-2037 CHRISTMAS BAKING SUPPLIES Blanched, ground, shivered, ALMONDS......... Shredded, Golden Harvest COCONUT......... Golden Harvest 350 gram MINCEMEAT...... MARGARINE. ..... a SS Glazed, Golden Harvest Golden Harvest 450 gram 3 29 ... a CHERRIES. ........ Golden Harvest, 400 gram WALNUTS. ......... Sultana, Golden Harvest RAISINS........... Libby's 398 ml. SPAGHETTI or ZOODLES 2/1.49 arnation INSTANT Hearty Italian Lasagna is just the right kind of dish to celebrate Grey Cup Day. Touchdown tastes for Grey Cup Grey Cup season is here once again. And, whether you are planning to cheer on your team at a friend's home or enjoy the game in the comfort of your own, there will be some hungry appetites to satisfy after- wards. Hearty casserole dishes are always high scoring favorites and most impor- tant, they can be made ahead of time and placed in the oven when the final quarter begins. ; Lasagna never fails as crowd pleaser. Layers. of noodles, tangy meat sauce and three cheeses make it a marvelous meat stretcher. Manicotti is delight that everyone will enjoy. Hellman's or Best Foods real mayonnaise makes it a special treat. Top off either of these dishes with a fresh green salad and hot buttered bread and you'll'be ready to cheer on the Champions! Lasagna 1/2 Ib (500 g) ground beef 1/2 1b(500 g) sausage meat 1 recipe Basic Tomato Sauce (recipe follows) 1/2 pound ricotta or cottage cheese 3/4 cup grated Parmesan cheese 6 ounces sliced mozzarella cheese 1/2 pound lasagna noodles, about 9, 10-inch lengths Fry ground beef and sausage meat until lightly browned and crumbly. Drain off excess -fat. Add meats to Basic Tomato Sauce; simmer covered for 45 minutes. Meanwhile cook lasagna noodles in boiling salted water for 10 to 15 minutes (noodles should be slightly under- a creamy ~ cooked). Drain noodles on paper towels. To assemble lasagna: spread 1/4 of meat sauce in a 12x9x2-inch baking dish. Arrange 1/3 of lasagna noodles on top. Mix cottage cheese and 1/2 cup Parmesan cheese. Sprinkle 1/3 cottage cheese mixture . on top of noodles; top with 1/4 of mozzarella cheese. Repeat layers two more times finishing with meat sauce. Top meat sauce with remaining mozzarella and Parmesan cheese. Bake in a 350°F oven for 30 to 40 minutes or until lasagna is bubbly and cheese lightly browned. Allow to sit 5 to 10 minutes; cut into squares and serve. Serves 4 to 6. Basic Tomato Sauce 2 tablespoons Mazola corn oil 3/4 cup chopped onion 1 clove garlic, chopped fine 1 can (28-ounce) stewed tomatoes 1 can (6-ounce) tomato paste 1 bay leaf 1/2 teaspoon basil 1/2 teaspoon oregano 1/4 teaspoon marjoram 1/4 teaspoon thyme 1/4 teaspoon rosemary, crushed 1/4 teaspoon salt 1/8 teaspoon pepper 1-1/2 teaspoons sugar Saute onions and garlic in corn oil until soft but not browned. Add _ remaining ingredients, mix well and break up large pieces of tomato. Bring to boil; reduce heat and simmer, uncovered, for 1-1/2 to 2 hours or until sauce has, thickened-and reduced to a 3-cup quantity. Makes 3 cups. Postal service improved According to figures released by Canada Post Corporation, for the sec- ond quarter of 1983, our postal services are con- tinuing to improve. Figures for north- western Ontario, show that gains are being made in service perfor- mance, while national on-time delivery of first class mail in April, May and June of 1983 aver- aged 89 per cent (up _one' percentage -- point over the same period last year). In Thunder Bay, the local figures for April-June 1983 show an on-time delivery rate of 93.4 per cent compared with 91.5 per cent in the same period last year. Mid-West Postal Divi- sion General Manager, Don Swanson says that the test results show that the postal service is beginning to improve in northwestern Ontario. "'We have made strides but recognize a number of problem areas which need attention. Main- taining the upward climb to national stan- dards is one of Mid- West Division's top priorities."