Canton Observer for October 9, 1995 - Canton Public Library
Canton Observer for October 9, 1995 - Canton Public Library
Canton Observer for October 9, 1995 - Canton Public Library
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
a* »•<br />
ii<br />
u..uu.<br />
U c c '<br />
WORLD CLASS MARKET<br />
42875 Grand River<br />
(1/2 miles east of Novi Road)<br />
Novi, Michigan<br />
(810) 305-7333<br />
4 }<br />
U.S.D.A. Choice<br />
Porterhouse or<br />
T-Bone Steak<br />
Grade A Fresh Boneless & Skinless<br />
Chicken Breast<br />
U.S.D.A. Choice Boneless Rolled.<br />
Rump Roast<br />
2 Hy s<br />
7 Apple Cider<br />
Idaho Potatoes<br />
Dole Bagged<br />
Assorted Varieties<br />
Salad Mixes<br />
Vic's Quality Fruit Market<br />
31201 Southfield Road<br />
(at Thirteen MileKoad)<br />
Beverly Hills, Michigan<br />
(810) 647-4646<br />
10 Lb. Bag<br />
B u y O n e ,<br />
G e t<br />
(3 lbs. or<br />
more)<br />
O n e<br />
F R E E !<br />
99<br />
Lb.<br />
$-199<br />
-Lbr<br />
$-1 99<br />
Lb.<br />
$•^79<br />
Lb.<br />
Fresh Ground Round<br />
{ J<br />
$-^99<br />
per<br />
gallon<br />
99*<br />
$-199<br />
2B * The <strong>Observer</strong>/MONDtit, OCTOBER 9,1996<br />
Beefy entrees sure to please<br />
See Larry Janes' Taste Buds<br />
column on front.<br />
Here are the winning top three<br />
finalists in the 21st National Beef<br />
Cook-off.<br />
Grecian Siouxt R» Eyes<br />
2 well-trimmed beef rib eye<br />
steaks, cut 1 -inch thick (approximately<br />
1 pound)<br />
I tabiespoon oitve oil<br />
1 tablespoon ftesh lemon juice<br />
2 tablespoons crumbled feta<br />
cheese<br />
1 tablespoon chopped pitted<br />
Kalamata or ripe olives<br />
Lemon slices (optional)<br />
Seasoning:<br />
. I Vi teaspoons garlic powder<br />
I Vi teaspoons dried basil<br />
leaves, crushed<br />
I Vi teaspoons dried oregano<br />
leaves, crushed<br />
Vi teaspoon salt<br />
Vfa teaspoon pepper<br />
Combine seasoning ingredients.<br />
into hnfh aiHoa nfKwf gtt.nl,a<br />
In a large nonstick skillet, heat oil<br />
over medium heat until hot. Place<br />
steaks in skillet; cook approximately<br />
10-14 minutes <strong>for</strong> medium rare to<br />
medium doneness, turning once.<br />
Sprinkle with lemon juice.<br />
To serve, sprinkle cheese and olives<br />
over the steaks and garnish<br />
with lemon slices, if desired. Makes<br />
2-4 servings in less than 25 minutes.<br />
First place recipe by Fran Yuhas,<br />
Scotrum, Penn.<br />
Quick Italian Bcef And<br />
Vegetable Soup<br />
1 pound lean ground beef<br />
1 large clove garttc, crushed<br />
Vi teaspoon pepper<br />
* teaspoon salt<br />
2 cans ready to serve beef<br />
fahfii if 14 . v o i a a<br />
Oct. 9 - Oct 15,<strong>1995</strong> Thank you <strong>for</strong> your patronage the pasr7 years > l D 4 a U 1 1 1<br />
You want quality and price? Bob's of <strong>Canton</strong> sella only<br />
U.S.D.A. Graded Select and Choice Beef. Just the Best!<br />
THINK SEAFOOD<br />
White Lake<br />
Perch<br />
Fillets<br />
$ 3 59<br />
LB.<br />
THINK SEAFOOD AGAiN<br />
Alaskian King<br />
Crab<br />
Legs<br />
Beef Made From<br />
Ground<br />
Round<br />
^f.miiYPya<br />
Hickory Smoked<br />
Platter<br />
Bacon<br />
Upah<br />
Domestic !<br />
Swiss<br />
Turkey<br />
FROM OUR DELI<br />
U.S.D.A. Grade Boneless<br />
Loin End $J98<br />
Roast Pork LB.<br />
U.S.D.A. Select Lean A Tender<br />
T-Bone or Porterhouse<br />
Bo^Chuck Roast<br />
78<br />
X * 13<br />
s 2 59<br />
Lean A Tender<br />
Sirloin<br />
Tip Roast<br />
•»»<br />
Made Fresh at Bobs - Breakfast<br />
Bulk<br />
Sausage<br />
gg0<br />
USXLA Grade A Bone-In<br />
Chicken Breast<br />
Boneless, Eye Of<br />
Round<br />
Roast<br />
Chicken $^99<br />
Wings D ^<br />
Krakus<br />
Polish<br />
Ham<br />
Potato<br />
Salad<br />
FROM OUR DELI<br />
FROM OUR DELI<br />
We reserve the right to limit quantities on all sale items. Thanks, The Meat Department.<br />
r<br />
S3?<br />
LB.<br />
M 29<br />
29501 ANN ARBOR TRAIL<br />
JUST W. OF MIDDLEBELT 422-0160<br />
Pnces Effective uctooer y tnru is. imhs<br />
ALL MA.1OR CHEP!T CARDS ACCEPTED FOOD STAMPS ACCEPTf!<br />
N0B0DYBEATS 01JR QUALITY<br />
U.S. Grade fl Jumbo, Fresh<br />
l Boneless, Skinless •<br />
U S D.fl Cho.c«<br />
Porterhouse Steak |<br />
$988<br />
OmLf J lb<br />
Chicken Breast<br />
T-Bon« Steak<br />
U S D fl Choice<br />
100%fresh Ground Seel from<br />
Ground Chuck<br />
USDfl<br />
UJhole Bone lest<br />
N.V. Strip Loins<br />
? 2 7 9 V ' "<br />
U S leoo&M«otv<br />
Pork Loin<br />
€nd Boost<br />
$^59<br />
lb<br />
GRCflT D'CLI SP€CmiS FROM OUR VCRV HIGH QUAUTV D€ll<br />
Uoorfs 95% Pot free<br />
Oven Boosted<br />
Turkey<br />
Breast<br />
$0 49<br />
dmlf dt lb<br />
Upart's<br />
Beol<br />
Mucnster<br />
Cheese<br />
$ 2 19<br />
^ lb<br />
Aeoi Hiatws<br />
Polish Horn<br />
dmLf<br />
s<br />
2 n<br />
KounWd-s<br />
Thurn9er A<br />
Old Fashi shioo Loaf<br />
Uport'5<br />
Old Fashion<br />
Hard<br />
Soloml<br />
A lb<br />
OtdCotony<br />
Real Velloui<br />
American<br />
^ s2<br />
GrobeTs tl<br />
Postrimi<br />
Cheese<br />
Kouotski's finest<br />
ft«9 or Oorlk<br />
Bologna<br />
S»29<br />
U><br />
Potn dt Cudahv<br />
Smoked Maple<br />
H a m<br />
mi u><br />
M I I K S A L € I * m n r s<br />
A U MCLODV FAAMS MILK > 1 7 7<br />
Homo. 2%. 1/2% Skim<br />
G»:illi:»ri Si ijb —
Change language