JFFEE___
«300g PKG. ; 3”

OREAERUATE ans %

SUMMER CRISP CORN, 341m! TIN

CREAM CORN, PEAS, CUT GREEN BEANS,
SEASONED GREEN BEANS, PEAS & CARROTS

398ml TINS

Dairyland :

ICE

ASSORTED
FLAVOURS

ASSORTED
FLAVOURS

Fruit Juice

DAIRYLAND - {SLAND BLENDS..

25 - Sunday, October 22, 1989 - North Shore News

HERE'S HOW

mer will be given a

sto!
eve rout PUNCH GARD «ach

Bring your Pi
and we wi!

$1500 of rnore you gel

$1,000-51.499 you Save 2 On any

ti record the amount ‘ot yo

TURKEY PUNCH caAD
ume you shop at Siong’s

ur purchases
‘on: Basted) ap to 5 4 Kg (12 ibs

thee Grade "A" Froren Turkey (ht Akg itz iby
any Turkey up to 5 4KG
$Z.G0/Mq off the ance on ventey Np ta 5.4 X8 (32 Ib)

$500-3999 you save $1 QO/Kg off ine pre on murhey up to $.4 Kg o7tsa

9300-8499 you save 5OtiKg on tha price

CARDS MUST BE RED!

£

pe Brats

PREMIUM QUALITY PORCELAIN

. 16th, 1989
ENDS DEC. 161, 1259) ec 91, 1989.

I TELL YOUR RELATIVES AND FRI

ENDS!

ON HEAVY GAUGE STEEL

COOKWARE

“ULTIMA \

i
|
i
‘
|
H
;

3 easy ways for you to collect Ultima Cookware |

7 Shop at Stong's every Save your Stong’s cash 3 Collect item of your
week for the many food register tapeseverytime choice at aur special

values you willfindinour you shop with us.

stores.

price when you te-
deem the correct
amount of register
tapes.

Look for the convenience of
DuPont SilverStone in many
featured pieces!

Ultima has the best of
both worlds: tough,
durable quality and an

attractive porcelain-on-steel finish.

Place veal in large glass or enamel pan.
Remove rinds of two oranges. Re-

SS serve. Juice all citrus and pour over

3 Ibs. veal shanks, In 2" pieces
5 oranges, divided
2 lemons
2 tbsp. fresh basil or 1 tsp.dried
basil
1 bay leaf
4 whole cloves
1 tbsp. fresh thyme or 1% tsp.
dried thyme
1% Ibs, onions, chopped
ste
pepper to taste
Nour
3 tbsp. vegetable oil
4 cups chicken stock
2 tsp. brown sugar
1 tsp. water
1 tbsp. white wine vinegar

s

veal. Add basil, bay leaf, cloves,
thyme, onions, salt, and pepper.
Cover. Refrigerate 24 hours.
Remove meat and dust lightly with
Nour. In skillet over high heat sear
meat in oil in 3 to 4 batches. Lightly
brown 2to3 minutes per side to seal. In
heavy kettle bring marinade to sim-
mer. Add meat and cover. Bake in
preheated 325° oven 1 hour 45 min-
utes. Add chicken stock, % cup ata
time, if mixture gets too dry.

In small saucepan combine sugar with
ltsp. water. Carmetize over high heat.
Remove from heat; add vinegar. Add
some juice from stew pot to keep
mixture liquid, When meat is roasted,
pureé murinade in food processor or
blender. Add vinegar mixture to
pureé. Grate reserved orange rinds and
add 10 sauce. [f sauce is too liquid,
reduce over Jow heat. Spoon sauce
over meat and serve. May be prepared
in advance and reheated in a slow
oven.