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a r r jt- 8ss stouffville suntribune 1 ssb5es thursday october 4 2007 15 is r0nbayonlyrsatomd7ctbwi8 frozen new zealand rosemary garlic frenched rack of lamb each 354g rack limit 4 while supplies last f a small roast rack of lamb trimmed ready for the oven is called frenched ideally lamb is cooked until blush pink in the centre jjakjwwi r bk lancia lasageia price r minute rice 100 premium long grain rice mi fh ill 11- inari i juice seafood aged for 21 days cut from certified angus beef boneless top sirloin premiu oven roasts organic not from concentrate m tomato f i vegetable b a 11 ens m 235g robin hood or neifptq duncan hines v w f i all l00 purpose flours i floul soqmlas 3s or 4s lb 1296kg frozen stuffed boneless turkey breast jroasts fresh trout fillets lb 1517kg orville redenbacher microwave iropcom higgins burke premium gourm teas 25kg 20s pastore premium gourmet m pasta jf 500g pastore biscotti or cantucci cookies regular or sugar free 3s 4s bomba hot sauce 98 314ml 250g- l300g green giant frozen vegetables rjjresbjsaliyj 5assorte3 dmnerf ducdo lssthan fruit vlhpms- jellies kikkoman soy or teriyaki sauce pumpkin bread in store baked apple piea loaf peters pastries tiramisujtiuu cake zz 8 pie 1250g 10 pie t cake 1kg campbells soup tomato chicken vegetable mushroom 500g natrel cafe flavoured creamers 296ml 284mr 1 425ml 11 piecei4 fresh in store made daily 8 pes california rolls l3rcsushi x 7 luuuycwl correct any errors specials only available while quantities last photos are representational only 1 j ft ljj-