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stouffville suntribune thursday aug 21 2003 jthe feature from bur frozen entree section will be but sliced roasted iamb leg with rosemary saucewe use ontario iamb as you know with ijk i xtm f w a nice fullflavoured rosemary gravy theres enough in a ffm fe fi package for 3 or 4 people youll just need to warm this jb mfo because its fully cooked j a j off reg 1295 pkg jbbffl hf week weve got great field tomatoes for you this week and theyre hamburger size- -v- v ij as delicious as can be kthere is something about the flavour of slow and longcooked onions that id heavenly when they reach tliat point of melting they turn to candy it seems to me add to this some fine guinness and youve got an onion soup right from heaven um hili serves34 juvcoj off this week nectarine cthesecome from jim wamerstfamf in beamsville re really good mm w kee essert stiff sup- m ifjsl fthis week fts thia turn bfthe jeinerabieia buypurj ralnesfrcrra and john murre two great guys and great farm- ers fresh peach pjes these size seasoned just right and overflowing with fruit si ea wmmy ipeaghcostarp cakes- the best xoffee cake in thelf are pur pastrytopped 9 q95 lasll business lb j mm barbecue sftrv 95 ea- hkt i r psrsesh local broccoli is in good lllllisupply this week iq6brjisized heads freshly cut ml infactits even without the coffee we make these in two stages first the cake with v the peaches then we pour in custard and bake it furthejf then of course we a 95 top it with peaches 13 peach scones we must make about 10 typesjpf scones but none better than thesei and as ive told you before everything down to the smallest f ffolalm dieistpromcratchin jfyf ji 129 srawesbjff wwk ea all at ourlitrjebutbusy bakery lit mour peaches have been reallygreat jthisyearr in jv fact its the dessert of choice or my little wkx daughter and i every evening wm mm ihdyums are jnstant colrvihicelyjfilledi xut and provide peritup for your gardejri step good size mm 3l baskets 399 ml our shopping bonus this week isa bottle of our really nice montgomery inn bbq sauce free when you buytwo or more full strips of our great backribs from- the meat counter whatunakes our ribs great is a we use moie maibled poik as a rule b tliey dont have that insipid little tail dangling from the one end and phosphate to make themjuicier and d our price is veiycompetitfve- so cook some ribs this week 2 stripsshould serve 3 4people and the sauce is free i v regular 499 limit one per customer sagafegiaias vs ih sffisst iiw specie in mrocm ivpn ilq0700 fuesui if- is 111 ip i ii it- m isswss fl sslfmlwisp