Al2 - Sunday, August 5, 1984 - North Shore News

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STONG’S OLD FASHIONED
SMOOTH OR CRUNCHY © 500 g Jar

- ENTER STONG'S

Al3 - Sunday, August 5, 1984 - North Shore News

341 mi Tin

FISH & CHIPS

FRASER VALE@ COD...

“EAT AT HOME TO SAVE” CONTEST

WIN A NEW YORK STEAK DINNER
FOR FOUR WITH ALL THE TRIMMINGS

Simply use your Stong’s cash register receipt
as your entry form and leave tt in the
prov

entry box

ded at your Stong's store.

A WINNER EACH WEEK AT EACH
STONG’S STORE

CONTEST ENDS SEPTEMBER 1. 1984
DINNER PACKAGE CONTAINS

4801 WEW YORK STEAKS

MIXED SALAD

4-BAKING FOTATOES

4-FREZH CORN ON THE Con

4 FREGH TOMATOLS

CAEBAR COCKTAN

TAIPAR SAUCE

LINDSAY CHOPPED OLIVES

HUNTS TOMATO BAUCE
MONTICELLO SPARKLING APPLE sUIce
KINGSFORD MATCHLITE BRIQUETS -
MORTON SALT A PEPPER

REYNOLDS ALUMINUM Fon
CLUBHOUSE SEASONINGS
GRAFT BARBECUE BAUCE
STONG'S MATCHES
CHINET PAPER PLATES
WEMICE GARLIC BREAD

YIP FINESTARTER

SCOTT FAMILY MAPKING
OAINTLANS SOUR CREAM
HIDDEN VALLEY AANCH SALAD Ont BetRe
PERRIER WATER

SHASTA POF

Vield 4 scrvings

16 pound leg of lamb
tablespoon melted butte:
tablespoon onl
tablespoon salt
cup water

2 teaspoon ground black pepper
scant cup white vinegar
teaspoon Worcestecsbice sauce

I

t

\

!

Pod cup sugass
I,

!

i]

2

tablespoons steamned mint sauce

Wipe lamb with damp paper
towel Dry with paper towel Com
bine butte: and of and brush min
tucc over the meat Preheat oven te
450° Place lamb in a toasting pan
whoeh has sides for holding sauce
Roast lamb for about 20 25 min
utes turmenag often until meat ow

brown oa all sides

Remove pan trom oven and
reduce heat to 325° Place a meat
thermemetcr sa thickest part of
lamb Sprinkle the saitin the side of
the pan Add water: and stir

Sprinkle sugar and pepper over
the meat Pour vinegars over the
meat Basic Return to oven and
roast about 1% hounm, ar until
thermometer rcaches 160°. basting
eften duriag the cooking

When lamb ts dance, remove from
an and piace on platter Cover

ghtty with foil to keep warm

Shim all tat from the liquid. Add
the Worcestershire and mint sau
ces Rebeat and serve with tamb
Sauce wall be very thin and a cach
dark brown