Sunday. October 22, 1990 - North Shore News - 29

FINE

eS. LUNCHBOX a
_ FRUIT DRINKS

FRUIT PUNCH, VERY GRAPE, ORANGE

. DETAILS AT YO
‘GREAT PRIZES = srona's STORE

Contest ends December 29, 1990

f CONGRATULATIONS!
1) BUY 'n FLY WINNERS OF WEEK OCT. 20th
Wilson Smith

Mr. J. Buckoll Mis. M. Leroy
Pat Semper Janine Varney

Birgitta Persson Joy Carlson Betty Allan

Claudine Taylor Eva Temple

Le Menu Entrees

CHICKEN PARMIGIANA, SLICED TURKEY, Verna Reesor Isobel Glerin
SWEET & SOUR CHICKEN, BEEF STROGONOFF . | Fred Marsland Mary Symons Carol Paley P. Riddell
VEAL MUSHROOM } 4D. Tarver Mrs. Leader Marion McWilliams G.£. Semper

OSSO BUCO ALLA MILANESE

nS
y,0

TOMATO PASTE!

REGULAR
OR

HERB AND
SPICE

(Braised veal shanks, Milan style)
Another version of a classic favourite

5009 TUB

PKG. OF 6

$

$499

HUNT'S

TOMATO

SAUCE

REGULAR OR
ITALIAN

Spaghetti Sauce

HUNT'S . THICK 'N RICH, REGULAR OR WITH MEAT.

398m! TIN

I cup finely chopped onion
2/3 cup finely chopped cur-

rots

2/3 cup finely chopped celery
4 cup butter

1 tsp. minced garlic

Lemon peel, cut In strips

2 veal shanks, cut into 8 pieces
about 2 inches long

% cup four

Ycupoll

lcup dry white wine

1% cups beef broth

1 large can Itallun tomatoes,
cut up, with juice

4 tsp. thyme

4 tsp. basil

2 bay Jeaves

2 sprigs parsley

Salt

Freshly ground black pepper

Combine onion, carrots, celery, butter, and |
garlic in large heavy casserole or Dutch |
oven. Cook over medium heat 8 to 10 mins.
Add 2 strips lemon peel and remove from
heat. Dredge veal pieces in flour, shaking
off any excess. Heat oil in skills over i
medium high heat. Brown veal on all sides.
Arrange on top of vegetables in casserole.
Tip skillet and draw off nearly all fat witha i
spoon. Add wine and boil briskly for about
3 mins., scraping up any brown bits stuck to
the pan. Pour over veal. Add broth, toma-
foes and juice, thyme, basil, bay leaves, and |
parsley. Season to taste with salt and pep-
per. The broth should come up to the top of |
the veal pieces. If it does not, add more.
Bring to a gentle boil. Cover tightly and |
bake at 350° about 2 hours, carefully tum- i
ing and basting veal every 20 mins. Gamish
top with more strips of lemon peel. i
Makes 4 servings J

Tr ek on oe