a chef
in vour kitchen

THEY are not the
most attractive vegeta-
bles in your supermar-
ket. We consume a rel-
atively small amount
of them per year. Yet,
they are inexpensive
and an excellent nutri-
tional and yes, taste
value.

Both sweet potatoes and
yams are great sources of
vitamins A and C, as well
copper and fiber.

Yams are tubers — they
develop at the base of vines
— and have a rough skin,
and their shape is cylindrical.
The flesh can be orange, yel-
low, white or red. The name
yam. is derived from the
word “nyam” by which
African siaves in the south-
ern States called this veg-
etable.

Sweet potatocs are nat
related to yams.

These roots are from the
New World, their original
Indian name is “batata”
the early settlers added
sweet to distinguish it from:
a real potato.

For some reason yams
and sweet potatoes never
caught on in Europe. Not
even in the Mediterranear.
region; perhaps the texture,
or the appearance did nor
entice cooks to create imagi-
native recipes. For us, they
are readily available at a rea-
sonable cost.

KIDS FOLLOW THE
WATER SAFETY RULES

yy
ip The Canadian Red Cross Society

fa our B1-4 White Sale
Flyer, T-Fal Resista!
Signature Cookware
offer on front page of
insert should have read
“While quantities last!
No rainchecks.”

Sorry for any

inconvenience this may
have caused.

Try these interesting veg-
etables. Most of the time
they are correctly identified
in the vegetable section.

YAM FRIES

450 g peeled yam
salt and ground pepper to
taste
chili powder to taste
Canola oil for frying
Select nicely shaped
yams.
Cut into strips about the
size of a little finger.
Blanch in boiling water
for 4-5 minutes.
Remove from water —

drain, pat well.

Let dry for about 5 min-
utes.

Sprinkle salt, pepper, add
chili powder to taste.

Do not over salt.

Heat the Canola oil in a
large skillet, to 175°C.

Fry the yam chips until
golden brown and crisp.

Serve at once, decorate
with parsley springs.

STUFFED SWEET
POTATOES

12 medium sweet potatoes
1c. orange juice
3-4 oz. melted butter

The Seandinevins Feod Coutwe

JOLL

FOODS
LTD.

Manufacturers of Danish Salami, Rolle Palse, Paté, Medister, etc.

FRESH MEAT + DELICATESSEN « IMPORTED CHEESE
Canned Fish imported troni Denmark - Candies — Remoulade — Fried Onions

Candies ~ Makroner -- Tartelatter - Danish Delicacy, etc.
111 Charles in ay Van

Taas., Wed., Thors, & Sat. Sem-4:30em
Fr. Sam-5:30pm, Sun. & Mon. Cioxed ”

| Buy 6 authentic Bagels for a ad -
and get

FREE

4o

cream

crmeese

(plain, flavoured or whipped butter)

Wesiiynn Bakery

LYNN VALLEY CENTRE po A 1193 LYNN VALLEY AD, NOMTH VAN = Valid Feb 27-March 5/97

WEEKLY.

AN-STORE.
SPECIALS

salt to taste

16 oz. canned,
pineapple, drained
finely chapped pecans or
walnuts.

Scrub and wash sweet
potatoes.

Beke whole, about one
hour in a hor oven, or until
tender.

Remove and cool,

Cur the top of each pora-
to, scnop out as much flesh
as possible.

Leave the “skin-shell”
intact.

Place pulp into a neoces-
sor with juice, and butter.

Add salt to taste.
(Remember the butter is
salty!)

crushed

Program

NEWS photo Mike Wa!

Add crushed pineapple.

Mix well, stuff shelle with
mixture.

Sprinkle with pecan or
walnuts.

Bake in a hot preheated
oven for 10-15 minutes.

Serve right away. Makes
about 12 stuffed potatoes.

CANDIED SWEET
POTATOES

6 medium sweet potatoes
% c. demarara sugar
4c. B.C. honey
‘sc. butter

Cook the sweet potatoes
in plenty ef lightly salted
water — about 30-40 min-
utes or until render.

Less than
9

per session

¢ Work with a Personal Trainer

e Meet 3 times a week for 8 weeks

e No more than 4 pecple to a group

e A variety of locations and tithes

« Pre & post program body fot assessment
e 4 education sessions on nutrition & lifestyle

This is not a diat -

it's a lifestyle change.

FREE Orientation Night: March 3, 7-9pm
Andrews recCentre, 931 Lytton St., N.Van.
Ca!! 987-7529 for information & registration
Quote course FT289AIR

YAMS and sweet pota-
toes are both excellent
sources of vitamins A
and C, and, writes Chef
Pokomandy, are readily
available at a reason-
able cost. (And they
also taste great.)

Prehear oven to 350°F.

Peel the couked and
cooled sweet potatoes.

Cat into bite size medal-
lions or cubes.

Brush a nice baking dish
with butter, arrange the
potato pieces attractively,

Ina heavy sauce pan
combine sugar, honey and
butter.

Heat and simmer for §
minutes.

Pour syrup over the pota-
to pieces.

Bake in the oven uncov-
ered, for 20 minutes.

Baste with syrup once or
twice.

Serve hor with B.B.Q.
spareribs or B.B.Q. beet
nibs.

The aroma and flavor of
the Old South will please
your dinner guests.

Serves six.

Good Cooking!

FEATURING
* ROPER © JENNAIR * INGLIS
+ FRIGIDAIRE ¢ PANASONIC
* KITCHENAID ¢ DANBY @ iSE
* DACOR ¢ WHIRLPOOL ¢ G.E.
* MAGIC CHEF * HOT POINT
© SUB ZERO » ADMIRAL * DCS §
+ VENMAR ¢ AND MANY
OTHER QUALITY BRANDS.

© COMPACT & FULL. SIZE
* BUILT-IN & FREE STANDING §
»° GAS & ELECTRIC
© MOST ITEMS IN STOCK FOR
IMMEDIATE DELIVERY
OR FICK UP

CHECK US OUT
HUGE SELECTION
LOW WAREHOUSE

PRICES

| id] COLONY |

HOME FURNISHINGS

| 1075 Roosevelt Crescent |
North Vancouver
f= (2 blocks behind Avaion Hotel)
Open Daily Fri. 9-9; Sun 12-4