‘20 — Wednesday, April 3,

le

From page 13

ently was drafted as Easter
egg bearer because rabbits
are notoriously fertile and
seem to perpetuate life by
annually producing half a
dozen litters, each with five
to seven baby rabbits.

If you're planning to dye
eggs and hide them. it's
important that you keep
~ them constantly refrigerated
and use them within three or

four days.

Eggs, cooked or raw, left
out of the refrigerator for
more than two hours invite
proliferation of microbes
and should be tossed to

‘avoid foodborne ittness.

Here's a recipe for
Perfectly Hard-Cooked
Eggs. :

. Just make sure you pay
_ attention to the timing and
it'll work every time.

Perfectly Hard-Cooked
. Eges
Eggs

1996 — North Shore News

Cold Water

Place eggs in a saucepan.
Cover with cold tap water
and bring quickly to a full
boil, uncovered, over medi-
um high heat, adjusting heat
so that eggs tumble gently,
but do not crack.

Begin timing when water
reaches the boiling point.

‘Cook one dozen eggs
exactly eleven minutes;
cook two dozen 12 minutes;
three or four dozen 13 min-
utes,

At the end of timing,
immediately set pan with
eggs under running cold
water to cool eggs quickly;
as soon as eggs are cool,
drain and dye, or refrigerate
until ready to use.

Bacony Devilled Eggs
- (Beat This! Cookbook)

‘What could be a more
logicat place to put bacon
than in a devilled egg? But
every time you do it, people
marvel.

For a novel presentation,

” DINNER

for

_ ENTREES

Any entree from menu
- Sunday - Thursday evenings
ae ‘Friday & Saturday 5:30 - 6:30 pm
One coupon per couple; max 2 coupons per party
Valid untit April 30, 1996

i CARMELO’ Ss

Ristorante leallano

1448 Marine, West Van
922-4719
ts ell

arrange the eggs on alfalfa
sprouts in an egg carton and
garnish with fresh dill.

12 large eggs, hard-covked,
peeled and carefully sliced
in half

% c. mayonnaise

% c. sour creant

1 Tbsp. Dijon mustard

1 Tbsp. prepared horse-
radish or to taste

8 oz. bacon, cooked crisp,
drained and crumbled fine
4 green onions, chopped
fine

Plop the egg yolks into a
small bowl and mash them
with the back of a spoon
until smooth,

iat ‘i a
ited ne Ait ir
fae

=aster treats

Then stir in the mayon-
naise, sour cream, mustard
and horseradish.

When the yoik mixture is
smooth, make it bumpy
again by stirring in the
bacon and Gnions.

Taste the mixture for sea-
soning.

Using two spoons, stuff
the egg whites with the yolk
mixture,

Cover with plastic wrap
und refrigerate.

Kasey Wilson is a food,
wine and travel writer,
restaurant reviewer and
British Columbia contribu-
tor to Pacific Northwest
The Beautiful Cookbook.

EL PSTN EL LATTE HA

Crispy
ROAST

GOOSE ca

| (The only place it's served in North Vancouver) §
| Includes: Dumplings, Red Cabbage, Sauce,

Cucumber Salad, & Soup de Jour:

VALID. UNTIL
APRIL 30/96

MAXIMUM $10 VALUE

Present this coupon and receive 1 FREE ~
DINNEA when a second dinner of equal or.
greater value is purchased — :

* Dine-in only * Valid Sunday throu h Thursday
Closed Easter Sunday, April7 . -

1050 W. Queens Ad., Edgemont Village

_TORCHY'S 987-7444, N.

orth she és "Read Home 8 Garden and jos
. ee | could have no mow problemas

Brand New slacks

only
HURRY, SUPPLY TS

873, 9:

S LIMITED!!

NortaH VANCOUVER SUZUKI

983-2088,