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EDGEMONT VILLAGE arc aeaae
Corner of Edgemont Blvd. & Queens ~~.” 983-9330

We reserve the right fo fimit quantities. Prices in elfect Wed. Sapt. 6, to Tues. Sept. 12,1995

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FRESH! FRESH! Out of the Oven.
LOAF OF

Bring in this coupon

between 3-6pm and

receive a FRESH Loaf:
° nat bread FREE*.

Black Forest HAM... $1 09 003. I
Friulano Italian SALAMIS$ 1.491009.
: Lyoner. SAUSAGE «79 i00g
‘Cervelat SALAM........$1 491009 L
Bovation 1 SMOKIES ‘coor tr Ba” a .79€ 1009: ot
t 4 FREE. DONU Ss with any meat Purchase of 510 or more with ‘his coupon ,

Hurry in 1 Specials expire Sept 23/95

Venice Bakery Sc
RED ROBIN Kitchen manager Rod Embley (left) works under the watchiul eye of Public Health | BM Nee 4 y ; sg | I.
Inspector Sally deja Rue Brown. The chef has taken Foodsafe classes taught by Brown. The . : mo Sun days | 10-5 L
next food- handling classes begin Sept. 11 at the Avalon Hotel. Call 988-4734 for details. © i : ‘ ;

' ‘leg of lamb, bone-in .
Ke cy “Maile Dijon Originale mus-
1 Tbsp. olive oil : nC . a ae — ey a =. :
1 Tbsp. finely minced garlic a ss 3 eee a ee fot at Profile
tsp. cracked black pepper 2: a 7 , :
Bring leg of lamb to roomy tem- Bp yet] | . WASHER pp . DRYER . fi “e anal
perature, Trim excess fat from lamb. | . » etiavbasket oo - scydes |. oe . “S-touchgads
ina ‘large roasting pan, ‘Stir Dijon » G-cycles orn ee a : ; * GE's very best
mustard with remaining ingredients. :
Thickly coat the entire surface. .of
lamb with Dijon ‘mustard mixture.
< Roast, uncovered, in the centre of
a preheated 350°F oven for U4 hours
for rare or 1%hours for medium-rare
tas For the fast hour of roasting. - fe -‘ a oe . ee : ec
aste every [5 “ini utes with pan” § “ a oes ae rvice what we sell and”
juices. Remove roasicd lamb toa Bf | By IMPORTANT REASONS 1. Competitive prices. 4. ye ee: at a al a a
platter. Cover loosel y witha tent of B WHY YOU'LL PREFER 2 Polite service before the sale. 5. ‘The North shore’s ‘ongest established

foil . ma a
Tine let sit for 13 minutes before (ES COMBINED APPLIANCES: 3. Polite service after the sale, _spplance store. Celebrating our 40th year!

fee Leaving lamb oi the platter,
thickly ‘slice lamb into. serving
ieces.:"Fhen cut famb horizontally,
,close Jto-uhe bone, so slices: can be
easily: removed, but leave slices. in
place’: ‘80 ‘the lamb can werved
Bae
# HRS Toasted mixed vewetables antl WEIN: é
Be ith a ‘pig bow! of muatouilte:

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