ORANGE, GRAPE, CHERRY
OR FRUIT PUNCH

ROBIN HOOD
ALL PURPOSE, WHOLEWHEAT

OR UNBLEACHED

OATMEAL

ROBIN HOOD @ WILD OR QUICK CATS

| PIE GRUST Milk

ROSIN HOOD @ FLAKY

BAKING CHOCOLATE

BAKERS @ SWEET, SEMI-SWEET OR UNSWEETENED

SHORTENING

CRISCO ........

VEGETABLE OIL

29 - Sunday, November 5 1988 - North Shore News

SNOWCREST
GREEN BEANS, PEAS, OR MIXED VEGETABLES

MEAT PIES

SWANSONS ® BEEF, CHICKEN OR TURKEY

FRUIT JUIGE

5 ALIVE @ TROPICAL CITRUS, REGULAR OR

BLUEBERRIES

SMOWCREST ......

STRAWBERRIES

SHOWCREST © WHOLE

4 pieces veal shank (bone-in)

Flour

Salt

Pepper

Ys cup olive oil

I cup finely chopped onion

Ltsp. finely minced garlic

% cup dry white wine

’ cup chicken stock
ice of one small lemon
sprigs fresh parsley (finely
minced)

4 tsp. dried thyme

Tl tsp. grated lemon rind

227g PKG. 99:
355m! TIN $f 38

. 600g PKG. $999
. 600g PKG $349

Dredge veal shanks in flour,
shaking off excess. Season with
salt & pepper. Heat the oilina
heavy skillet. Brown the veal
well on both sides. Pour off the
fat from the skillet. Stirin onion
and garlic and cook until veget-
ables are soft. Add the wine and
cook, scraping up the pieces
clinging to the bottom of the
pan. Stir in chicken stock,
lemon juice, parsley, and
thyme. Cover and bring to a
boil. Reduce heat and continue
cooking over a tow heat for t
hour and [5 minutes, or until
tender. Stir in lemon rind just
before serving. Serve with plain
noodles or rice, as there is
plenty of sauce to cover.