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‘WHILE SUPPLIES LAST. ALL ITEMS MAY NOT BE AVAILABLE. NO RAINCHECKS. 9” 9*° Boneless Boneless Chuck Roast Chuck Steak USDA Choice, USDA Choice, Sentry Angus Beef Sentry Angus Beef Boneless Center Cut Pork Loin Roast Boneless Pork Chops USDA Inspected, USDA Inspected, Tender and Juicy oe Tender and Juicy . 999 99 4 ; 3 4, e 2 4& Stuffed Whole Sugardale Boneless Pork Tenderloins Sliced Bacon Pork Chops USDA inspected, 16 ozpkg, USDA Inspected, Tender and Juicy Selected Varieties Tender and Juicy Cotto — 6° 6° — = 7 = On-Cor Carl Buddig B. Oscar Mayer Breaded Chicken Family Pack Lunchmeat 7 Bologna or Cotto Salami 35-36 oz pkg, 2202 pkg, 12ozpkg, Selected Varieties Selected Varieties We elected Varieties Hire ees Klements John Morrell Farmland Nathan’s Chicago Style Franks Hickory Smoked Pretzel or Jumbo Beef Franks 1202 pkg. Sliced Bacon Bagel Dogs 1ozphg 22oxpkg 1602phs, Selected Varieties ‘WHILE SUPPLIES LAs ALL ITEMS MAY NOT BE A\ NO RAINCHECKS, Supreme Choice Supreme Choice Supreme Supreme E-Z Peel Cooked Lake Trout 99 Tilapia 99 Choice 549 Choice Ocean 599 Raw Shrimp 799 Tail-On Shrimp 999 Fillets Fillets Pollack Fillets Perch Fillets Bop ‘cep Fresh 4 fresh BB sé0zpkg 16 0zpkg 26-30ct 26-30ct HOLLy) hie Bence Wholly Guacamole 75 ozpks, Selected Varieties Pomegranates 2 99 soles Cucumbers 349 folie Onions a 14 ozs, Fresh 3b bag, Fresh ce B49 = QGQS He 299 = 1 Ib bag, Michigan 6 ozpkg, Caps or Sliced 25 bpkg LINE a baking sheet with parchment paper. = Barge tart apples * Loup light com syrup PREPARE toppings in bowis so they are ready for coating after the caramel optional). ‘* 8 wooden chopsticks for handles + 1.cup butter SSTIR brow sugar sweetened condensed milk corn syrup and butter together + 2.cups packed brown sugar *# 2tsp vanilla extract inasaucepan over medium-high heat. #1 (14.02) can sweetened condensed milk» Toppings nuts, candy, sprinkles, BRING toboilstrringconstantly, then reduce heat to medium. Cook until candy thermometer etc (optional) reads 248 degrees F (120 degrees C siting constantly to prevent burning about 25 to 30 minutes. make it... ‘Ateaspoon of caramel dropped in aglass of cold water, should form firm bal TO remove any wa from apples to help caramel stickbetter Bringa large saucepan of water to REMOVE carame! from heat andstirinvanillaextrac a towels to remove any wax from the peels Set apples aside to cool completely about 30 minutes. completely coat the apple and about 1/2nch ofthe wooden handle. Ls Sprinkle apples with any desired toppings while still hot. | LTE : BM) SEH sicksino the bstomet each cold appetwreuhthecaeforahadle 1200_02A_SENTRY_1023 1200-1023 bol. Dipapplesin bollng water for afew seconds usingaslotted spoon, then dry with paper WORKING quickly dip each apple into the hot caramel to jo
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