SULAR OR FINE - SUMMIT REGULAR OR FINE
TED FINE. 0

FRAL FOODS PRESENTS
GH THE OLYMPIC SPIRIT" |

: -_ 600¢ PKG. $999
mtrees

, SPAGHETTI,
AGHA cose

* Saran onessin®

LADE /)
nes

REGULAR 854
OR LIGHT dice

OR LESS

Cracker Barrel Cheddar Cheese
mubucer $4469 | rau $4499 | 23 ef 529

454g PKG. 454g PKG. 4549 PKG.
ASSORTED VARIETIES...........ccccssecsccssecsersseed PKG. OF 4 - 142g CUPS 2

Magic Moments Puddings

BETTY CROCKER - SUPERMOiST

CAKE MIXES

ASSORTED
VARIETIES

510g PKG.

Creamy Deluxe Frostings

a. BETTY CROCKER - ASSORTEN FLAVOURS. 4509 PKG.

‘| Pouch Muffins

BETTY CROCKER - ASSORTED VARIETIES

$499

200g PXG. 59:

Sunday, _ 12, 1992 ~ Nonh Shore News - 23

i "Why not eat i ‘ae you bet

RO YALE

gS $959

8 ROLL PKG.
JUMBO SIZE

Fiorelie Facial Tissue

PKG. OF 200

PAMPERS

DISPOSABLE

BOY'S AND GIRL'S @
SMALL
MEDIUM PLUS
LARGE
LARGE PLUS

1. Heat oil in a large, deep skillet or Dutch oven. gz
Combine flour, 1% tsps. of oregano, the salt, and
pepper in a paper bag. Shake the lamb shanks in
seasoned our t to pont. Shake off any excess coat-
. di ing en oil is hot, brown meat over medium
aoe gried oregano high heat, turning frequently so that all sides are
= welt coloured, about 10 mins. (you may need todo
¥etsp. freshly ground black pep- this in wo batches). Reduce heat and og ch
per onion. Cook for 5 mins., stirring occasionally,
6 lamb shanks (4 to % Ib. each), wail lightly browned. Add gartic and couk for!
trimmed of any excess fat
1 targe onion, chopped
2 cloves garlic, chopped
1 cup red wine
r] Y% cup orange juice
E 4 cups water
1 bay leaf
3. Meanwhile, peel pearl onions by pouring boil-
1 cinnamon stick or ¥% tsp. ing water over them and letting them sit for 2 mins. a
ground cinnamon Drain, cut off root ends, and slip off skins.
1lb.(abeut3 cups) pearlonions 4. Skim fat from surface of braising liquid. Raise |
8 carrots (about 1 Ib.), peeled heat to medium, add onions, carrots, and shredded a
a and cu‘ ir 2" lengths Orange zest, and simmer, partially covered, untit

2 tbsps. olive oil
% up all-purpose flour

2. "Raise heat, pour in wine, orange juice, and z

water; stir to dissolve any caramelized juices.

Bring’ to a simmer and add remaining 1% tsps. of

oregano, bay leaf and stick or ground cinnamon.

Lower heat, cover, and gently simmer until meat is

almost tender when pierced with fork, about 1% to a
hrs.

vegetebles are tender, about 25 mins. If any more

1 tbsp. shredded orange Zest far has accumulated, spoon off surface. Discard

fj (thin shreds made with zesting pay leaf and cinnamon stick, if using. a
tool, or coarsely grated) The recipe may be made ahead uptothis point. Re-

E Additional salt and freshly  frigerate for up to 2 days, or freeze for 1 month.
ground black pepper to taste Reheat, covered, over low heat on top of stove or i

oven.
‘4 cup minced parsely 5. Season with salt and pepper to taste. Sprinkle [jj
Serves 6

with minced parscly and serve on warm plates.