Make a1

IMPRESS EVERYONE with this delicious cucumber mousse the next tine
slightly spectacular touch. Easy to make,

to serve a meal with that
all together, the rest

It’s delightfully simple to
serve a spectacular meal,
and still be. as cool as your
kitchen with this egg and
cucumber mousse on your
menu.

Once you dissolve the
bouillon cube and gelatin for
this sunshine bright mold,
the rest is all ‘refrigerator
cooking, ‘.

The result is a delicious
salad of aspic consistency,
hearty enough for a family
meal, pretty enough for
company.

Rolls, relish and a
beverage will complete a
protein-rich, well-balanced
menu that's on the
budget and casy on the chef.

VELVET EGG
MOUSSE

‘

1 modium cucum
y TT ep Ms nani

1 tsp. salt ”
‘A tsp. sugar
% cup cold water
2 envelopes (2 tbap.)
unflavoured gelatin
1 chicken bouillon cube

¥% cup boiling water
2 tbsp. lemon juice

4-5 hot pepper
sauce

8 hard cooked eggs

Never Ber Ory Bene:

Taste tne Difference

FELT wh Me at PRT ORT S EE REET YY i ne re

Leino by

.

Ys cup celery, finely

3 green onions, finely .
chopped.

‘4 cup mayonnaise

/s cup sour cream’

Sprinkle -salt and sugar

over cucumber and let
stand. Drain well. ;
Soften gelatin by

sprinkling it in cold water.
Dissolve bouillon cube in
boiling water, add bouillon
to softened gelatin and stir
until well dissolved. Add
lemon juice and pepper
sauce. Chill until thick, but
not set.

Reserve one hard-cooked

egg to slice for garnish; chop
finely or. remaining 7
oges.
fy ve 7. :
wnt“ (mck

gelatin mixture. Add
chopped egg, celery, green
Onion and drained
cucumber.

¥

= The New Season

d

Unite

oh

q ot
. .

4

Hk,

ie

Wosk’s parking lot
1050 Marine Dr., N.V.

FARMERS MARKET

Fruit

yreney

“96 the she

ESAT A ATI TEIN BON NY

you want
once you've put it

~ | .EACH AND. EVERY WEEK.
| SUPERSTAR SAVERS! -

TE rata Cac CN a

Page C5, iuly25;'1979-North ShoreNews  -

O00 CFOS EO OH OEOHOEECE POPSC EE TECO CORE EEDOD,

| SUPERSTAR
Bl SAVERS

OOFREOOSH COBESEHE SGeeeesneseoee

: . . : ’
: - ,
. ; . f

FEATURING THE BIGGEST SA VINGS UNDER THE STARS ,
HERE ARE THIS WEEK'S

i

Pour mixture” into.
ungreased: 4-cup mold.
Refrigerate until ‘set, then

unmold onto plate lined with .
lemon slices or lettuce |

leaves.

Garnish with egg
slices.

Serves 6 to 8, as an ap-
petizer or a main course
salad. . - 4

This attention-getting. dish
will have a maximum of eye-
appeal if the hard-cooked
eggs are pecled property.

It’s best to first crack the
shell gently all over by
tapping it. Rolling the egg
between your hands will
further loosen the shell.
Start at the large end of the
egg, which has the air cell,
when you begin peeling.

eal ond

5 we
‘seoms
hold the egg under running
cold water or dip it in a bowl
of water to help case off the

shell.

Growsce”

Shipped
Okanagan

Grow

ers

aueterisceracccs)

4 ne aE aT
os Mae, Caled ; Sw Oe

io stick.” >

=
eon R ease
Seana

FRESHLY :

ati

Converted Rice = i:c

RED ROSE PAPER

Tea Bags —s Pexoe

IGA BLUE POWDERED :

Laundry detergent

ALL PRICES EFFECTIVE WEDNESOAY THROUGH SATURDAY, JULY 28TH TO 28TH, 1979.
SONAL SHOPPING ONLY. WE RESERVE THE RIGHT TO LIMIT QUANTITIES. PER

1441 MARINE DRIVE
(NORGATE SHOPPING CENTRE)
(4 Blocks East of Capitano)

’ NORTH VANCOUVER |