RECIPE WINNER contest this week is Mrs. K. Adams with her recipe for Stuffed Zucchini. Ms. Adams wins a voucher for $10 worth of meat of her * choice from The Town . Butcher Ltd., 1254 Lynn Valley Rd., North Van- couver. You could. be our next winner. Send your favorite recipe to the North Shore News Recipe Contest, No. 202-1139 Lonsdale Ave., North Vancouver, B.C. V7M 2H4. Be sure to include your telephone number. Stuffed Zucchini 2 large zucchini 1-2 cups sliced mushrooms 2 medium onions, chopped 2 medium tomatoes peeled and chopped 2-3 tbsp. oil VY tsp. sweet basil ‘/s tsp. chili powder garlic salt HALIBUT PROVENCAL ... “tender: chunks of maild-flavouréd ‘Pacific Halibut boost | common, “garden-variety vegetables out of the ordinary and into their own in this colourful and delicious entry.. Something wonderful is happening in the kitchen these days to both fish and vegetables. Gone, and best forgotten, are the days when fish was commonly cooked to the point of no return and vegetables were boiled to oblivion. We've come to understand that overcooking not only destroys the taste-appeal of these foods, but also sharply reduces the nutritional values they boast. A much lighter hand is now the order of the day. And that order is carefully observed in the preparation 1 Ib. green beans cut into 2-inch lengths 1 lb. firm, ripe tomatoes, cut into quarters lemon juice Remove any skin and bones from halibut and cut into l-inch chunks. Heat olive oil in dutch oven. Saute onions, garlic, parsley and seasonings until -onion is transparent. Remove garlic. Add halibut chunks, zuc- chini, water and salt. Cover and cook over medium heat 5 minutes. Add beans and continue cooking 5 minutes, adding more water if Halibut. ' ‘Thanks to a short. cooking time (less than 15 minutes total), tender-crisp zucchini and green beans, and ripe _ red tomatoes, retain their _! Clove garlic, halved steaks or fillets 2 tablespoons olive oil 1 large onion sliced into thin rings own special flavours and ios cup minced parsley textures. These act as “ teaspooneach pepper, perfect foils for moist and thyme and poultry tender chunks of. delicately Seasoning _ delicious halibut, one of the 2 average-size zucchini DEALER FOR et) C?-Wednesday, haly 30, 1980 - North Shore News stuf ed zucchini The winner of our recipe: ’z cup wheat germ “ tsp. salt % freshly ground pepper ‘a Cup grated mozzarella cheese 2 tbsp. melted butter i. Cut zucchini into half lengthwise and scoop out pulp. Cut pulp into small chunks. 2. Heat oil in medium skillet. Add zucchini pulp, mushrooms and onion. Saute ‘til zucchini is softened but not mushy. Add tomato, basil and chili powder. Cook over low heat 5 min. to mix flavors. © 3. Sprinkle garlic salt in zucchini shells. Stuff shells with vegetable mixture. 4. Combine wheat germ, salt, pepper and cheese and sprinkle on top. Drizzle melted butter over top of wheat germ mixture. 5. Bake at 350 on foil lined cookie sheet for 35-45 min. KITCHENS 106 West 3rd St. VANITIES North Van, B:C. Phone 984-9741 COUNTERTOPS APPLIANCES CERAMIC TILE C se: ’ hi - squash, necessary. Add tomatoes AMA of ; Halibut Provencal, a pred trecenne most highly quartered lengthwise and cook one additional Pavonene colourful melange of IBUT PROVENCAL and cutinto2-inch pieces minute. Using a slotted popular garden vegetables = HALIBU % cup water spoon, heap halibut and | Now offering Formica $- and lean, white Pacific 2 Ib. Pacific Halibut 1 teaspoon salt vegetables attractively on serving platter. Squeeze fresh lemon juice over all. Serve immediately. Milk for the cupboard The Fraser Valley Milk Producers Association has stepped into the world of the future by producing dairy products that require No Refrigeration. Ultra High Temperature is after processing. NO _ loss the method which produces of nutrients occurs with a fresh product that may be the U.H.T. processing stored unrefrigerated for up method. to 4 months. The The U.H.T. Processing Method raises the tem- perature of milk to ultra high temperatures for a_ short period of time to kill all bacteria. The milk ts then latest consumer research indicated that two- thirds of people tested did not notice any difference. The one-third who noticed a difference found the taste mgst acceptable. No Under the name DAIRYMAID, FVMPA will introduce two new products to the supermarkets by mid July 1980. These are: 2% Partly Skimmed Milk, 2% Chocolate Partly Skimmed Milk. They will be available in two sizes, one litre and cooled and packaged under aseptic conditions in sterilized packaging called Tetra Brik. Tetra Brik ts the brand detectable flavour difference is noticeable wheag the milk is served cold. It is expected that the litre . Tub Enslosures - Instalied Thinking of replacing your countertops? “Call us”’ size of Dairymaid 2% partly skimmed milk will sell for a few cents mofe than | litre of pasteurized 2% partly skimmed milk. 250 mL. The 250 mL size has the added feature of a name of the hermetically sealed packaging matenal that is designed to maintain the sterility of its contents drinking straw attached to the back of the package. ON VANCOUVER © Catering and convention facilites @ LG; _ for up to 1,000 guests ra * © x 8 @ # GOLDEN §: al 3 CROWN a, a % = RESTAURANT 8% tionoured by ; eA i G)} Canada Manpower appointment (al oe Advanced Gooking Instructor Guenter’s brings a World of good taste Food for thought: SERED GEE G) to your table. Sweet delights. Savoury a) y sensations. And fresh-baked bread and rolls from Venice Bakery. Guenter's -- the deli with a difference Your passport to good eating Everyone on the North: Shore caquid have read your menu by 6 o'clock this evening # it had been on this page ween, AVE EO Seb y Ramee DIM SUM LUNCHES | GOURMET DINNERS May we take your order now? Call display advertising 980-051. Open 6very day 122 W. HASTINGS ST. 688-6631 OPPOSITE WOODWARD’'S DOWNTOWN ) 5) 8) 9) 8) S)6)S)) G)S)S)S)S) at Venice B 1350 MAIN STREET IN NORTH VANCOUVER. OPEN 9-6 MONDAY THRQWOH SATURDAY OSSEBEEEEEE5 (6) 5) 5)S)5)S)5)S)