a

INSTAN
COFFEE

NESCAFEREGULAR 227g Jar
VIVA DEGAFFEINATED 198 g Jar

LIQUID
ETERGEN

SURLIGHT BONUS PACK.

900 4.8 kg Box

in

ROAST LOIN OF PORK

Roast Pork with Spring Rhubarb Sauce

ne

ar

ae

Rub pork all over with garlic. Dis-
1 5-tb. (2.3 ky) boned, rolled card garlic. With your fingers, work
and tied loin of pork salt, pepper and ceushed rosemary
I clove garlic, pecled, split into surface of meat. Combine
Salt chopped vegetables; place on bot-
tom of roasting pan. Pour wine
around vegetables ina preheated
380 degree oven. Roast meat 2!
hours, or to E70 degrees. 25 to 40
minutes per Ib, Baste with pan ju
ces accastonilly,
SPRING RHUBARB SAUCE.

arse
yet

RES

Freshly ground pepper to taste

2 tsp. dried rosemary leitves,
crushed

Zharge carrots, peeled, coarsely
chopped

23rd - June 29, 1985
PASTA PRIMAVERA

passes

my

RP URAGS
3 Gan
J

(Balance of
Instructions}

Ina large pan or Dutch oven, me

ty cup butter. Add chicken broth: ws

cream, Cheese and salt and peppel

to taste. Stir with a whisk until
smooth, but de not boil Add

vegetables only to heat through;
then couked pasta. Check seitso
ing. Serve immediately, dividing.

2 ribs celery. coarsely chopped
I large onion, pecled, chopped
{cup (240 my white wine

RHUBARB SAUCE:

3 Ibs. (1360 2) rhubarb (frozen
may be used if fresh ts not
availible}

Juice of b large orange

4 cup (150 go sugar

Wash rhubarb, bat de not peel as
the tasy color will be lost. Cut the
stalks inte O-ineh CE 25 em) pieces.
Place rhubarb ina buttered baking
dish with orange jue and sugar.
Bake ina preheated 300 degree
oven for MW minutes oruotliende:
Ho necessary. sweeten with more
sugar

Carve porkinto Si-ineh (2 en)
Slices and artiange ona bed of baked
Thubath

among heated plates with sprints
sted pine.

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