—_

when ‘they“are entertained 3 in:

Crepe, pronounced either
“krep” like step or “krap”
like shape, is a thin, delicate
pancake made from eggs,

WHEN BARBECUING fish, remember that i it contains little connective tissue and therefore requires only a short
cooking period. Avoid overcooking! Marinades and sauces should also be kept light so as not to overpower the

delicate flavour.

.

A way of lifei in the summertime - —

Barbecuing is no longer
just another way to prepare
food. For many British
Columbians it’s almost a way
of life once the sun starts to
shine. —

~ Hibachis and small.
barbecues adorn many
apartment balconies and

patios, and backyards sport
larger portable models or
permanent brick or stone
facilities.

Packing up for the
summer cottage, a boat
cruise, or a camping trip isn’t
complete for many people
until space is found for the
barbecue equipment.
Barbecuing is definitely part
of the scene on the Pacific
Coast.

In planning your barbecue
menus this summer you'll
want to include fresh fish
from the varied and plentiful
supplies available in B.C.
during the summer months.
Out-of-province guests
almost expect fresh B.C. fish
to be included, en. the meny,

“homes here:
But don’t wait until you
have guests to barbecue

fish—your family will love it
too!

BARBECUE BASICS
The Barbecue: Any kind

of barbecuc, from the
smallest hibachi to the

 Hurechie'’s ’

from gd

pony 1 Bat
1c PENNY TEA BAG

iS HERE
Never Bitter Only Better

Taste the Difference

oe ey donspuaie.

‘ and can prevent

larger; more’ elaborate
models, can be used with
good results in barbecuing
fish. Use the type best suited
to your space and style.

The Fire: The piinciples
for building a fire for a fish
barbecue are the same as
when barbecuing meat or
poultry. For example:

eLine the barbecue with
aluminum foil and cover

with a layer of vermiculite ©

or fine gravel before
putting in the coals. These
grease catchers will make
cleanup easier.

*Always allow lots of time to
build your fire. The coals
should be grey before you
begin to barbecue.

*Once the coals are ready,
spread them about ‘4 an
inch apart until they cover
an area haif again as large
as the size of the food being
prepared.

are-ups may océur When

with just ‘enough wile

bring ~
control.

*As ash acts as an insolator
proper

*Blig selection o}
seasonal) soft fruits &
vegotables

*Discounts on bulk
sales

TROUTNHATUOUUYREDSAVTUUENEQEQNQLEQEQEQQOOTOOUITUTOUAUORETEECLL

1050 Marine Or..,

= FARMERS MARKET

E Uni.ed Fruit Grow
uvndnoreavvnig tga eA HUTTE

to oR
flaré-aps- under __

HUVVUEDOUQCAUSEGENEGENODOESUSSEAOSUOEUESEOEDASDIOOOADOAGOODEDSEOUAUNSONUONGAYOOOOULIGNS
The New Season
Has Siarted!

Wosk« parking or

"heating, tap the coals once
in a while to prevent too
much ash buildup.

Novice barbecuers will
find that practice makes
perfect. Attention to the few
general rules.and experience
with your particular type of
equipment will soon bring
good results. And there’s no
need to wait until you're an
expert before turning your
hand to barbecuing fish. It’s
easy ... and so delicious!

SPECIAL TIPS FOR
BARBECUING FISH

*be sure all grills; racks, foil,

skewers, etc., are well
oiled before barbecuing
fish.

.

*best results are obtained
when fish is at room

temperature. .

*baste frequently while
cooking, cither with a
melted butter and lemon

i ce, a basting
" pe fore

€ ‘enhanced with
marinating.
and sauces

proper
Marinades
should be kept light, rather

than rich, to avoid over-

Shipped ‘directly by

Okanagan Growers

=
=
=
:
=
=
=

3
=
=

Neaiag, oo wen ne one meatal tel

evilavour of fish...

CSESEEEEEEEE

of barbeceeing

powering the
flavour of fish.

°10 MINUTE RULE: Fish
contains little connective.
“tissue and, therefore,
requires only a _ short
cooking period. DO NOT
OVERCOOK! As a general
guide, measure fish at its
thickest point and bar-
becue 10 minutes per inch
of thickness. Fish that
flakes easily when tested
with a fork is done.

delicate

*Fish can very easily be
turned and quickly
removed from the grill if
first placed in a well oiled
toast rack or barbecue rack
before laying on the grill
bars.

paige ormte ty sien uate . ks
ap “as *% a ver “A Ti eee tet eat ana Tabada bt ag
PAR IT ‘in. Pe aa ’ . :
id *
‘as’ . :

st it abr er

me hs

_ crepes.

VANCOUVE R

Catering and convention facilities
for up to 1,000 quests.

GOLDEN

"RESTAURANT

Honoured by
Canade Manpower appointment
a8 Advanced Cooking Instructor

DIM SUM LUNCHES
GOURMET DINNERS

122 W. HASTINGS ST. 688-6631

OPPOSITE WOOODWARO'S DOWNTOWN

G)S)G)G)]5)S)G)6)S) G)S)G)5)S)

flour,-and milk that can be. cream.

filled with an endless variety -
of filings

Don't” miss out on the
enjoyment of crepes just
because you*don’t have an
‘honest-to-goodness crepe
pan. Almost any sloped-
sided pan with a cooking™
surface 6 to 8 inches in

~ crack,

refrigerator. During storage,
the batter may thicken;
before using, thin with milk
to a consistency of heavy

Keep the pan hot enough

to sizzle a drop of water. If
the batter sticks to the pan,
it may be because. the pan
has not been sufficiently.
oiled orthe heati is too low.

If the edges of. the crepes
are very crisp and tend to.

the- pan -may~ be
hot or the batter too thin. ae

‘The crepe batter may be
mixed in several ways — mix
it, blend it, or beat it with a
‘whisk ora wooden spoon.

For the most successful
crepes, let the batter stand
for an hour or more before
cooking. Leave it at room
temperature for an hour; be
sure to refrigerate it if it is to
stand longer. Letting it stand
allows the flour to be
completely absorbed and
reduces air bubbles which
may have formed during the
blending of the batter.

The prepared batter may
be stored for up to three
days, covered, in the

RECIPE WINNER

too -

the batter is too thin, mix

one or two tablespoons of .

flour into the batter.

Crepes are usually more
attractive on the side which
was cooked first. Look at
both sides before filling the
crepe so that the attractive
browner surface is visible.

Once cooked, crepes may :

. be stored in the refrigerator

for yp to two days or frozen
for later use. Simply place 8
sheet of waxed paper bet-

in a plastic” bas, For extra,
protection during freezing,
place the stack of crepes ina
pie plate before storing.

Tasty spareribs

The winner of our recipe
contest this week is Mrs.
D.C. Daws with her recipe
for Sweet & Sour Spareribs.
Mrs. Daws 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.

ia iby -

Gy
‘3B
;'

2
ass

Poa ssseegES

'”

BPEBSSON
i

\
SWEET & SOUR
SPARERIBS)

Sauces

2tbspvinegar

1 tbsp Lee-Perin sauce

1 can tomato soup
‘A can water
‘4 cup brown sugar
% cup lemon juice
‘A cup each of onions,
celery, and green pepper

1 Ib. spare ribs

Broil spare ribs until done.
Make sauce and cook 4
hour. Combine. sauce and
‘ribs and cook
another % hour.

DO A oat ay PEA

Food for thought:

Everyone on the North
Shore could be reading
your menu by 10 o'clock

Sunday moming.
been on this page

tt it nad

May we take your order

now?

Call display advertising
080-0511

pry

(simme?t) |

’
on . oe
se ey ict amyl wise a
gan dy pe ci
’ - ‘