Whitchurch-Stouffville Newspaper Index

Stouffville Tribune (Stouffville, ON), March 30, 1999, p. 10

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new spring ginnings faster is one of the most widelyobserved allow four to six hours per pound for holidays in the world thawing unwrapped larrib roasts in v not only does it correspond with the refrigerator boneless cuts and chops will jewish festival pesach passover but its require less time many customs and legends are pagan in ori- allow two to three hours per pound for r- gin thawing wrapped lamb at room tempera- easters nonreligious components tufe mcludeitsnamejmbuttobehenveldfrbm sytrtirrw vine j st v t cuuklnb lira the pagan goddessj offspring and renewal c- f r called ostrabymescandinaviahs dont overcook lamb roasts chops loins h osternoreastrebymeteutohir drtenderlowimbisatitsbestifstillpihk v easters s t 2 and iuicvinside roots both reli gious and oth- erwise have inspired cenx turies of inner tables and cele- bvat i ons throughout the world mnclud- ing traditional breads bas- kets cheeses and meats and juicy inside always- festers jionreligioiis l serve lamb pip- components include its name ing liotor com tthought rb derived from fflte thelpagan goddess of spring v and renewal called ostra by the lambs f mild 1 scandinavians and ostein t l stumng or eastre by the teutonics glazes v and sauces add interesting vari- o photo colktesy of new zea1and lamb in ety to all cuts of lamb todaythe iamb continues o grace hoji- j new zealand spring lamb- can be daytables throughout europe new zealand cooked from the frozen state simply and canada as- its association with new increase the cooking time by onefourthto rbeginnings and spring persist in modern onethird reugibn and western cujture freezing cooked dishes preparing lamb v a v fo v v casserole and meat pies can be frozen for l frozen new zealand spring lamb may be futureuse kept safe and flavourful forsix tonirie make double quantities chill half in the 1 special fotito for fasur dinner 1z vsjhisrecipe can be cut in fiqlf easily jcheryijqne6fthe jierbs that might i appear inyour garden has a licorice cihhflavour thai goes well witklamh ikj vv v jlvfckdc to eight servings black pepper and herbcrusted rack of lamb a pat lamb di md hi ush ill ocr with oil y sw 5 to pbtajnthe best possible results new enough tune tocompletely heaf toqugh the zealand spring lamb should be allowed to v centre v v thaw completely before cooking kfe r i 1 a combine garlic pepper chervil rosier mary salt and thyme rub into lamb cover and refrigerate for at least two hours a 4 new zealand spring lamb racks seveh or eight fibs each defrosted hclove garlia minced hed black pepper dried a set- a shallow roasting pan intlie oven and preheat over to 475f place lamb racks in pan fat side up and roast for20 minutes a reduce heat to 375f and roast another 20 minutes or until internal temperature reaches 130f a transfer to a cutting board and let stand covered with tent of toil for five minutest carve between ribs and serve fi v t v j v v t i iff- x- jf ft t 1 i v product of florida nari firm ntasty- vs product of usa no 1 7 lettuce fjsmsw v s pumpernicwel 29 bread vjsh our deli for our very own a1 s lbmavetiiblmtloaforralerbu our 0ffcatocmit experience the worlds finest 1 a fakilytfaditioti since 1929 ia- i a t maple lodge v chicken v4 breast m 110100 g c step inside cornelia fine foods and encounter an ills- mm i f exciting gourmet shopping experience surpassing any i youve liad beforesavourthe flavours v enjoytlie v surroundings ir appreciate the international selection this is the fine food store you will love to explore r vrrlbfidayfjbuslnessribursv wcesdaf 8 st 8pm artili t v jt i oiur veiyowh rlv vvv family hj 1 size z tomi557 fuied witlfmeat or aioj soinach atchcese s lbs ir good friday 8am9pm o closed t twsfl f jv r cut from canada grade aaa beef prime rib roast x t- vu 1321 kg i si vwe also law gift certificates available in v- idelwrynationsof 5ffo720 50f h- j some photos are representational w v prk iicfffmd march 31ct to april 6th 1999 v ayy v wlt s f me delivekgift baskets city wide he prime rutbflflai 4gafcetovesfinelychopped t mnfaxfefwldorrt 1 nwlnatenneatwkhalkkjredtontsforltos tot meat cool off or 5 lomin then carve hours in rehgerator buonappntol rcffl t- jr i y

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