29 - Sunday, October 9, 1988 - North Shore News

PRIMO @ TIMESAVER ... 00... ..00ecceseeeea T

«+++. 750ml TIK $4 88 LASAGHA $4 59

PRIMO © OVENREADY .................. GOQg PKG.

-.+ + 5009 PKG. $449 GRUSHED TOMATOES ‘96m! TIN GG:

ROBIN HOOD © ALL PURPOSE,
OR WHOLEWHEAT

OATMEAL

ROBI HOOD @ QUICK OF WILD oo... cece eee eee e eee  Q2OKE BAG

BARING CHOCOLATE $

BAERS @ SWEET, SEM-SWEET OR UNSWEETENED ........., 225g PKG.

‘SHORTERII

INSTANT COFFEE

ERS

a SERVES 8 to 10 for 24-3 hours, or until meat ther-

. . mometer registers 160°~165°. Baste
| 3-4-pound, boned, pork loin ith reserved marinade during last

COD it BATTER

HIGHUMER 0... eee cece eee cee

REE, $928

HIGHLINER © CLASSIC ......

HIGHLIVER LITE TONIGHT ENT

SEAFOOD KEWBURG, SHRIMP ORIENTAL OR SHRIMP PRIMAVERA .......

roast
Y% cup dry sherry
4 cup soy sauce
2 cloves garlic, minced
1 thsp. dry mustard
! isp. ground ginger
I tsp. dried thyme, crushed

Place pork ia a plastic bag along
with remaining ingredients.
Securely tie or sea! bag and let sit at
room Jemperature for 2-3 hours,
turning occasionally.

Preheat oven to 325°. Reserving
marinade, place meat in a shallow
baking pan and roast, uncovered,

hour, Let roast sit at least 15 min-
utes before carving.

While the pork is roasting, make
the following sauce.

| 10-ounce jar currant jelly

2 tbsp. sherry

1 tbsp. soy sauce

4 cup dried currants (optional)

Combine above ingredients in a
spiall saucepan over medium-low
heat and simmer 2 minutes. If you
wish a thicker consistency, serve at
room temperature. Otherwise,
reheat just before serving.

AEE ICE tsar BBE |

s increases with amount smoked-avoid inhaling.