Sunday, March 24, 1991

MJB NALLEY'S = 9s C Olt

0 F F F E POTATO | 7 Quality always pays its way,

REGULAR, FINE, EXTRA FINE ' Pyrex
300g TIN a BBO. cH $09 a BATHROOM

BBQ . PLAIN
PICCADILY

$989]

DECAFFEINATED $4999 | soUR CREAM . ; iSS U F
COLCMBIAN 300g TIN 2 THICK PIZZA 200g BOX 8 Roll Pkg.

GREEN GIANT | VIVA

VEGETABLES || PAPER

FRENCH cir SREEN BEANS, CUT GREEN OR WAX BEANS, 341 - 398ml
N, NIBLETS, WHITE CORN, VALLEY CRISP, 5
SUMMER SWEET PEAS, SWEETLETS, CREAR! CORN TIN

DELMONTE

SEALE OO || Or Aa,

CHUNKS, SPEARS

cLAMATO | crANBERRY || TISSUE

TOWELS

99°

Pkg. of 200

COCKTAIL; SAUCE | | Bathroom Tissue $429

4 ROLL PKG.

REGULAR $499) Ss 9719 |) scott Napkins $499

EXTRA ‘SPICY
1.36 LITRE TIN

398ml TIN FAMILY. ..scssssscsssssessssssecees

G. OF 189

| DAIRYLAND - ASSORTED I : ‘ARDMONA - A AUSTRALIAN

ICECREAM _s:

REGULAR OR LITE & SCRUMPTIOUS ‘crv. IN PEAR JUICE
PEACH HALVES OR SLICES

STEINFIELDS 9g PEAR HALVES OR SLICES
i. PEACH & PEAR QUARTERS
DILL PICKLES =I iran au
GARLIC, POLSKIE OGORSKI, BABY = 1 tivRE TIN
: . | BIG SAVINGS ON

WL AND HOLLYBURN RIDGE

“398m Tin

TE

SKI PASSES!

CLOVERLEAF = J. : pro’ DETAILS / aT YOUR STONG'S STORE

5 AKED HAM with SHERRIED MUSTARD SAUC
WHITE OR 60% WHOLEWHEAT § } FROM 4
/

:H BROTH a 2g ye
| OR WATER
es 184g TIN 5679 LOAF

10-121b. fully cooked whole
ham

41/3 cup dijon mustard

% cup firmly packed light
brown sugar

w cup dry sherry

1% cups fresh bread crumbs
2/3 cup finely ground pecans
% cup fresh chopped

parsley

2%, Homo or Skim Parsley sprigs

*with this coupon
SHERRIED MUSTARD SAUCE

2 tbsps. butter

2 tbsps. flour

14 cups plus 2 tsps. dry sherry
6 tbsps. Dijon mustard

2 bay leaves

1% cups chicken broth

Exory Mar. 30, 1991 |

Limit one coupon per customer
©1991 Quaser Oats Conaca

05923436

Prcheat oven to 325°F, Trim of ham sind and
any fat to %" thickness.
Place hamon rack in large toasting pan. Bake
for 1% hours. Remove fron oven and score top
of ham into 1" res. Brush with mustard
and sprinkle vat brown sugar. Retum to
oven and bake | hour. Remove from oven
and sct aside.
Combine sherry, bread crumbs, pecans and 4
cup of the chopped parsley. Mix well. Gently
pat crumb mixture onto ham leaving three 1
Strips open for parsley sprigs as gamish later.
Retum ham to oven and bake for % hour.
Gamish I" strips on ham with remaining 4
cup chopped parsley. Serve with Sherried
Mustard Sauce.
For sauce, melt butter in a saucepan. Stir in
flour to make 2 roux. Cook over medium
heat, stirring constantly, for | min. Gradually
stir in broth, bay leaves and 6 tbsps. of the
sherry and continue to cook until sauce
thickens and is smooth. Lower the het and
simmer 5 mins. In a separate saucepan heat
remaining sherry until reduced by haif. Stir
in mustard, Gradually combine the 2 sherry
mialures. Cook over low heat 5 mins. Re-
move bay leaves before serving.

- North Shore News - 29

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