C10 - Wednesday, December 10, 1980 - North Shore News

EIR cook, ERMA Ag On

An extra special souffle

SOUFFLE WITH

httle milk and the sugar.
BENEDICTINE

Cook for two minutes.

then the egg whites beaten

favounte tradition for years. — perfect pie!

2 decilitres of milk Remove from the heat and

60 grams of sugar blend into the mixture the Delicious, home baked vegetables and a Cheddar
40 grams of starch egg yolks and the butter, meat pies have been a cheese topping to make a
20 grams of butter

4 egg yolks very stiff and = the

5S egg whites Benedictine. Put in a but- The secret to the best

1 pinch of salt tered souffle mould and tasting tourtieres is in the MARVELLOUS
Benedictine spnnokle with sugar. Cook in = special ingredients which MEAT PIE

Boil the milk with the salt. a
Add the starch diluted with a

medium oven for 20

minutes.

create a luscious filling. This
recipe makes use of garden

CLIP THIS AD FOR ADDITIONAL $25.00 SAVING - - s

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DEMONSTRATION

THIS SATURDAY
DECEMBER 13,11 AM- 3PM

Talk to the Toshiba Micro-Wave Hostess
while she demonstrates the ease and ver-
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HOME FURNISHINGS

1860 LONSDALE AVENUE (AT 19TH) NORTH VANCOUVER

985-8738

(OPEN EVERY THURSDAY & FRIDAY UNTIL 9)

1 unbaked 9-in. deep dish
pastry shell
1 tbsp. corn oil
1'2 Ib. ground beef
‘4 Cup chopped omon
2 cloves en

minced

RECIPE WINNER

The winner of our recipe
contest this week is Chris
Fullerton for her recipe
for Pate. Ms. Fullerton wins
a voucher for $10 worth of
meat of her choice from
THE TOWN BUTCHER
LTD., 1254 Lynn Valley
Rd., North Vancouver.

You could be our next
winner. Send your favourite
recipe to the North Shore
News Recipe Contest, No.
202-1139 Lonsdale Ave.,
North Vancouver, V7M
2H4. Be sure to include your
telephone number.

IN ADDITION TO OUR
SPECIAL PRICES
NOW IN EFFECT
BRING THIS AD FORA

$25
DISCOUNT

PATE

1 lb. chicken hvers

1 cup fat (from any roast,
bacon, etc.)

4 anchovy fillets

1 tbsp. butter

2 tbsp. flour
1 cup milk

Making the basic meat pie

2 tbsp. corn starch

1 green pepper, finely

chopped

red pepper. finely

chopped

v4 Ib. mushrooms, sliced

3 tomatoese cut into
chunks

l tsp. ground chih

peppers

tbsp. Worcestershire

sauce

tsp. salt

cup grated Cheddar

cheese

—

—_

—

we

Ye cup brandy or sherry
le
apple, peeled and
cored
onion
salt and pepper
garlic powder to
taste
1/8 tsp. cloves
1 or 2 bay leaves

—

—

Method. Fry the liver in the
fat until cooked.In blender
place. liver and fat, chopped
onion and apple and blend
tall smooth.

Melt butter in small pot,
add flour and stir to blend.
sur in milk and stir con-
stanly till cooked. (This
makes a panada or thick
sauce)

Beat together liver
mixture, panada, beaten egg
and seasonings to taste. Add
brandy or sherry. muxing
thoroughly

In large skillet, heat corn
oil over medium heat. Add
next 3 ingredients. Saute
about 5 minutes unt! meat is
browned. Drain excess fat.
Add corn starch, toss to coat
meat. Add next 7 ingre-
dients. Stirring constantly,
cook over medium heat 2
minutes until mixture holds
together. Turn into pastry
shell, sprinkle with @cheese.
Bake in 400 F oven 20
minutes or until browned
Serves 6

Pate that's inexpensive

Pour into a well greased
casserole (4 cups) or two
small ones.

Place a bay leaf on each
casserole. Bake at 275 in pan
of boiling water for 1 hour.

Serve cold, with tiny toast
squares or decorative
crackers.

Can be frozen and
proves with age.

im-

Bradleys Frozen Gourmet Steaks...perfect
for anyone on your list. Easy to buy...easy to
redeem, at any of our convenient locations.

Gnd just —
in time for

| your party
season...

Frozen, bake & serve

v
Hors d oeuvres
Rumaki — crunchy water chestnut and

chicken liver wrapped in bacon

ONLY $8.00

Ihere are 2 dozen, and for your Oonvenlence
cae Complete with baking tray

Cooked Meatballs just thaw. heat ane
serve Gone Or with your special sauce

3 LBS. ONLY $9.00

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oth Pht ad
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enters at Venice Bakery

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