A change of seasonings for old standards

A change of seasonings
and the use of a prepared
soup-sauce base make a dif-
ference in old standards such
as chicken salad or fresh
vegetables such as
cauliflower and zucchini.
You'll enjoy serving these
favorites with new flavorings
for the holidays.

A savory orange sauce, for
example, is a pleasing depar-
ture from the basic cheese or
white sauce most serve with
cooked cauliflower. And
touches of curry and
chutney do make a dif-
ference with a lamb aad zuc-
chini dish or when used in
the dressing for chicken
salad.

CHICKEN SALAD

1 tsp. curry powder
1 tbsp. butter or marg.
1 can (10% oz.) condensed
cream of chicken soup
’% cup mayonnaise
'% cup orange juice
1 tbsp. chopped chutney
4 cups cubed cooked
chicken or turkey

RECIPE WINNER

1 cup diagonally sliced
celery

3 cups of cooked
elbow marconi

1 cup orange sections

1 cup chopped green
pepper

In saucepan, cook curry in
butter a few minutes. Stir in
butter a few minutes. Stir in
soup, mayonnaise, orange
juice and chutney. In large
bowl, combine soup mixture
with remaining ingredients;
chill. Serve on crisp salad
greens. Makes about 9 cups.

LAMB ‘N’ ZUCCHINI
SUPREME

1A Ib. well-trimmed lamb
cubes (about 1 in.)
2 tbsp. butter or marg.
lcan (10% oz.) con-
densed cream of
chicken soup
‘« Cup orange juice
1 tbsp. chopped chutney
1 tsp. curry powder
3 small zucchini, cut in
‘A in. slices (3 cups)
Cooked nce
Toasted slivered almonds

In skillet, brown lamb in
butter. Stir in soup, orange
juice, chutney and curry.
Cover. Cook over low heat 1
hour 15 minutes. Add zuc-
chini. Cook
more; stir occasionally.
Meanwhile, combine rice
and almonds: serve with
stew. Makes about 4'4 cups.

SAVORY ORANGE
SAUCE

1 tsp. curry powder

1 tbsp. butter or marg.
1 can (10% oz.) condensed
cream of chicken soup
Y cup orange chutney

t tbsp.

In saucepan, cook curry in
butter a few minutes. Add
soup, orange juice and
chutney. Heat; stir occa-
sionally. Serve over cooked
cauliflower. Makes about
1'4 cups.

Wining and dining

Just putting food on the
table may be a problem for
some people but for the
majority of North Shore
residents surveyed a meal

includes wine as well as
food.

A recent, North Shore
News telephone survey of
392 North Shore residents

Candy cane lookalikes

The winner of our recipe

contest this week is Mrs.
Karen Adams _§ for her
recipe for Candy Cane

Cookies. Ms. Adams 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

CANDY CANE COOKIES
1c marg. softened
1c confectioner’s sugar
large egg

2 ‘sp pure peppermint
extract

tsp vanilla
2'2 ¢ whole wheat
flour

tsp salt

tsp red food
colonng

_

_

Dim Sum |

Sah |

Roast Duck |

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Casserole

wr

whe?

Seafood

AN, 3 BESEESGEEEEEE5E555555

Chinese Home Cooking

Mix thoroughly
margarnne, sugar, egg and
flavorings. Stir in flour and
salt.

Divide dough in half:
blend in food color into half
of dough.

Shape one tsp. dough from
each half into 4-6 inch ropes,
depending on size of cane
desired. For smooth ropes.
roll them back and forth on
lightly floured board. Place
ropes together side by side:

MICROWAVE OVENS

We've got ‘em!

Great selection of models
SPECIALLY PRICED FOR CHRISTMAS
Shop earty for best selection
(ask about our layaway plan)

COLONY

HOME FURNISHINGS
1880 LOMSDALE AVENUE (AT 1811) NORTH VANCOUVER

press
twist.
Place on ungreased baking
sheet. Curve top down to
form handle of cane.
Bake at 375 8 min.or untl
set and very light brown.

together hghtly and

Note: Kids love to help.

Canes are great for hanging
on the Christmas tree too in-
stead of the traditional hard
candy candy canes.

985-8738

(OPEN EVERY THURSDAY & FRIDAY rant UNTH 9)

RESTAURANT

@ SSEESEEE5SSSS55 Ck
GOLDEN CROWN oN

. CHRISTMAS SPECTAL #OkK WO) $120
Congee ACCOMPANIED BY A
BOTTLE OF CHAR.PAGNE
¥ COMPLIMENTS OF THE MANAGEMENT G)|
Poe Oot th EET S © OMEN A Tor.
PLATI {nl
Noodle 2 OPER E DL b fe OUR wark bes fl
-— MAW ce DH R SOP
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c/o A CRESPY MILER wit Shek OME
Gia S BONEEE SS EE MOON Crt bh bts 'G)}
Ri G KOVAL BAR HOLE Litre b
| SEASONAL VEGETA wot 'G)]
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woot hur Nnenmoork)s 'G})|
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taxa Ge Ae 'G)}
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tC arade Maries ce: PY ee 'G)|
wo Rs we OD © creed cove Vevne ase tees
Lunch & Oinaes 7] days a week fl
BanQquerns A receptions Loe groups of Ste 1000 trate ate private dha g conway 'G)|
122 W Pastengs St (opposite Wood wards} GHA G6 41 fl
is, G)G) G)G)G)G)G)S)G)G)E)G)G)G) G)G)S)4)S) fa)

found that 66 per cent of
those polled said they served
wine with their meals.

In each of the 14 areas
surveyed the majority of
people said that they did
serve wine with meals, with
the exception of Lower
Lonsdale West where the
majority said they did not
serve wine with meals.

KAREN ADAMS

Funtes

a he es

Ue |

Taste your
around the wor
of Guenter's

Couenter’s brings a workd ot poo Caste

to yout table Sweet be Vagshies Sas OUnY

sensations Andteesty baked bred

and reolls freon Noectate « Hhak« ty

Couenters the deli waebi diffe renee

unk 1
Youur preassprort te pono eatin Spr 4 more

Cli - Wednesday, December 17, 1980 - North Shore News

AN ORIGINAL CHRISTMAS GIFT

To hang in your kitchen or
among your houseptants, the
popular Spice Mobile is
available in a variety of colours
to go with your decor. At the
Cook's Nook & Skillet & Whisk,
Park Royal. (8.95)

from your friends at

United Fruit Crowell

of 38

The Farmer’s Market will be open
through the winter weather
permitting.

Wosk's parking lot
1050 Marine Dr., N.V.

+ FARMER’S MARKET*

% United Fruit Growers
FR EOI YS

#

MERON ROO EIN

tye:

at Venice Bakery

CREW? ¢v¢ tE¥ 49 ~