ae. ra vat "new. -television series that will help every — - homemaker prepare more -autritious foods and Simultaneously cope with higher grocery costs will be -broadcast* for 13 weeks ‘Starting Saturday, N March 10. Page 36, March 7, 1979 - North Shore News The Senior Chef, while | primarily ‘meant for older persons on limited. incomes — and perhaps living alone, isa - British Columbia Ministry of Health production ‘that has important advice for-all age : groups. ne ‘The series starts at 3:30 p-m. March 10 on Channel 6. In addition: to nutrition information, tips are given on activities that can make life more interesting ° “and healthful. — a eo \ Senior: Chef: programs, in which Bert Dodd, who is with ‘the Ministry’s in- formation division, has been the principal performer. ( ( Dale. Decorator Ruth” ‘has: ‘20: years ex- perience. decorating cakes, _with her. ‘basic training in: 4 England. She specializes in - Wedding. ;Cakes, Club ‘Events and Special Party ‘Cakes. a ..Qver the-years, Dodd and the ‘Ministry's nutritionists, who are the_ program’s technical advisers, have received thousands. of requests from viewers for the “I uth Sa awyer 986-3030 in conjunction with the Tv series. 2 = “Those letters often have = described how, upon fresh. wut & = retirement or being left = alone, people valiantly = struggle to change lifetime vegeta b "@ habits of food buying or = preparation,” sdys Dodd. = “Some face the added Different Varieties = problem of limited cooking of Apples = facilities — perhaps nothing | Friday, Soturday =. more nm a hot plate. on tee Honey & Heol Nore there may be little Saturdays ‘ motivation to prepare meals — — — — — — — — — C— —_ — — — — —— — — ——J — — — — — — — — — — — —_ — — — om — — — — — = — — — — — — — es J — — — — —~ mee — — — — — J — — — — — — — —_ — —_ — — — — —— in a long day with few in- terests,- little activity and limited social contact. Shipped © directly by - Okanagan Growers Wosk’s parking lot 1050. Marine Dr., N.V. FARMERS MARKET United Fruit Growers VNVUNAR TGA 4 “The Senior Chef is meant to help people solve such problems in an interesting and invigorating way.” Oscatssoris has the finest Hot Cross Buns These spicy yeast buns are made with raisins, currants and mixed peel and are traditionally served for breakfast on Good Friday; but are toda y enjoyed throughout Lent, As the name implies they have a cross on top. In fact, spice and the cross are essential in all hot cross buns. avatlable from now until Easter $2.35/doz. Mini French Loaves Perfect for those who don't want a large loaf to go stale before they get a chance to eatitall. Delicious and crusty on the outside and soft on the inside. 30¢ each 288 Pemberton Ave. Park Royal South 980-6214 922-1711 This.is the fourth’ seriés ‘of free cookbook that is offered- ALWAYS A TREAT for the younger set, egg sandwiches combine in exciting ways to become popular’ for the whole gang! 7% Making sandwiches with a flair Eggs, the nutritious and low-cost protein: food, together with the ingredients - mentioned below provide attractive fare, which can be served proudly any time, ZUCCHINI AND EGG SANDWICH 12 hard-cooked eggs 4 cup mayonnaise or salad dressing 2 garlic cloves, crushed Atsp. salt ‘A tsp. pepper 1 tsp. horseradish 6 cups (about 1 Ib.) thinly sliced zucchini Lettuce 12 slices whole wheat bread, buttered | Paprika Combine mayonnaise or salad dressing, garlic, salt, pepper and horseradish. Slice 24 slices of egg, reserve for garnish. Chop remaining egg: add with zucchini to marinate: chill. Place lettuce leaf on cach slice of bread: spoon on chilled zucchini mixture. Top with egg slices: sprinkle with paprika. Garnish with gliced tomatoes, cucumber fingers and carrot. curls. the shaggery > At Harvest Esplanade at Chesterfie North Vancouver 980-8368 Open 6 to 12 nightly Monday to Saturday Our menu features: Oysters Florentine Angels on Horseback Coquitles Saint-Jacques and Country Pate Yields 12 open-face sand- wiches. - LOBSTER AND SCRAMBLED EGG SANDWICH Seges . 8 slices enriched sand- wich bread, toasted Butter or margarine % cups finely chopped bacon ‘A cup chopped onion ‘a cup chopped green pepper 6 oz. can flaked lobster meat About %4 cup ) butter ‘A tsp. salt Pinch of pepper Spread toast with butter of margarine: trim crusts: cut 4 slices diagonally into halves. Arrange 1 whole toast slice with 2 halves on sides for each sandwich. Cook bacon in large skillet: add onions and green pepper: cook until tender. Add lobster: cook just to heat lobster. Add butter if more fat is needed for cooking eggs. Combine eggs, salt and pepper, beating slightly. Add to Id lobster mixture in’ skillet: cook as for scrambled eggs. Spoon cooked eggs over toast: serve hot. Garnish with tomato~ slices, green and black olives: serve with potato chips. CRABMEAT-EGG TRIPLE DECKER 6'A oz. can crabmeat, flaked 6 eggs, hard-cooked and chopped _ 1 tsp. celery salt 2tsp. lemon juice 2 tbsp. pimento, chopped ‘4 cup mayonnaise or salad dressing 3 oz. butter or margarine 18 slices enriched bread, toasted 6 lettuce leaves, small 12 tomato slices Combine crabmeat, eggs, celery salt, lemon juice, pimento and mayonnaise. For each sandwich: butter toast: arrange a lIettuce leaf and a tomato slice on toast slice: top with a second slice of toast, crabmeat-egg filling and a third slice of toast. Yields 6 sandwiches. chad allen March 5 to March 24 Appearing March 26 to March 31 en Willlams