Won't you please help
my family this Christmas?

Without your help, children like Matthew will have
nowhere to turn this Christmas.

Yes, there really is a need on the North Shore.

Through the North Vancouver Christmas Bureau’s Sponsor—
a-Family program, you can put together a food and gift hamper
for a North Shore family who will otherwise go without.

“Working from Christmas to Christmas”

Please Sponsor-a-Family in your community.
Call the North Vancouver Christmas Bureau
today at 984-9627.

Should you prefer to give a tax-deductible cash donation, please send a cheque puyable
to the North Vancouver Christmas Bureau, Suite 101-255 West Ist St., North
Vancouver, BC V7M 3G8. Credit cards are also most welcome: please call 984-9627.

~

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This space kindly demated by the Narth Shore News.

Every Sunday featuring great
heatth for good fiving.

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lvingvoom

Present lamb with
steamed potatoes

From page 19

Add enough mayonnaise
to bind the mixture. Spoon
this onto the anchovy fillets,
and roil up the fillets. Place
cach fillets on a slice of egg,
and place on a serving plate.
Surround with the lettuce
and sprinkle with the olive
oil. Decorate the plate with
the lemon wedges and beet
slices. Serve as a appetizer.

Leg of Lamb a Ia Vatel

1 leg of lamb (about 5 Ibs.)
6 cloves of garlic cut into
slivers

% c. of butter

2 c. carrot slices

2 c. onions medium cut

lc. dry white wine

1 c. beef or chicken stock |

1 Tbsp. tomato paste

salt and pepper to taste

1 bouquet garni = 3 sprigs
of parsley, 3 sprigs of
thyme, 1  bayleaf, tied

together.

Method: With a sharp
knife make small slits in the
meat, into each slit insert a
garlic sliver.

Mele the butter in a heavy
saucepan. Add the onions
and the carrots and sauté. In
this, brown the meat on all
sides. Add the wine, stock
and tomato paste, mix well.
Add in the bouquet garni.
Cover the pan with a lid or
foil. Roast in a preheated
oven 275F for six to seven
hours. The lamb meat should
be tender enough to eat with
a spoon. Place the leg on a
serving platter. Strain the
cooking liquids and spoon
over the meat. Present with
steamed potatoes and a mint-
ed fruit compote. Serves six.
— Send your questions on any
culinary topics to: A Chef in
Your Kitchen, PO Box 18627,
Delta B.C, V4K 4V7 or e-mail
to: <pokochef@home.com>.

MACKENZIE Fu}ISAWA
BREWER STEVENSON

BARRISTERS AND SOLICITORS
1800 - 400 Burrard Street
Vancouver, BC V6C 3A6

D. Murphy

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