30 - Wadnesday, April 16, 1997 — North Shore News oo i: Improving on perfection achef in your kitchen NESTLED in the rolling hills and rasp- berry fields just outside _ of Abbotsford is the poultry farm of Frank Born. Not an elaborate and - super-secret facility — just a .. poultry farm producing eggs. But with all the development happening there, maybe ic should be a well-kept secret. ‘The hen population is about 12,000 — with cach of the _o hens laying about 300 eggs ““peryear, ’ The hens, and the eggs " they produce, are very special | indeed: Frank Born is a true Canadian success story. He © as developed.a special and . - patented for the hens which produces _ eggs that are Inw in choles- rol, and high in: Vitamin E -and in Omega 3 Polyunsaturates. he feed contains flax seed, wheat, corn, soybean, vitamin E and other all veg- - etable formulations.. Working - in cooperation with the Food Science Department of the ‘University of British Columbia, the chickens on theBorn farm are “happy,” healthy.and very productive. They.-receive no antibiotics, hormones, or any such chem- _ ical interventions and addi- y uo wet . - . ¢ eges have extra yel- , fitm whites, and an. farms producing these gus later this year. reign sites under ion are in the Peoples lic of China, and - ¢.é.in Canada, the eggs are -. ’ available in B.C., Ontario, and in Quebec. _ ‘1: The eggs from the Born farm are measurably different '. from other eggs. A 50 g serv- pd (one large egg) contains: ‘ Bont: 166 , “Born 3 eggs — mg. “Regular es — 216 me Sporn 3 gps —~ 1. Born 3 eggs —- 1.1. g Regular caps — 1.68 . Monosaturates » Born 3 eggs — 1.2 . . Regular eggs — 1.9 g¢ vegetarian feed | Omega 3 .” Born 3 eggs — 0.40 g Regular eggs — 6.04 g “There are other. projects , onthe back burner for Born. He was eager co reveal that “by the summer the first Bon 3 chickens will also be available iri some supermar-- kets. We have just been per- mitted by Agriculture Canada to market this special poultry. In short, our chickens will have 50% less fat content than the traditional chick- ens, “He adds: “A visible differ- ence one will notice grilling a Born 3 chicken oa the B.B.@. is that the fat will not drip out of the chicken resulting in the familiar flames outdoor cooks dread. “More importantly, it will have less calories.” If available in your area ~ use these special eggs in this weeks recipes. They are a little more expensive than the regular — but worth a try. Traditional Quiche Lorraine There are many variations for this well-known recipe. In this case, use the best ingredients possible: real Gruyere cheese, lean bacon, /, REWS photo Terry Peters cream, and the best eggs avail- able. In ients: 225 g double smoked lean bacon, diced, 360 mL 33% whipping cream 10 mL esi butter 3 large cggs (use Born 3 eggs if possible) salt and pepper to taste 115 g grated Gruyere cheese one pic shell bottom (sce recipe Oct 96) Preheat oven to 175 C and particularly bake pie shell bor- tom. Saute the bacon pieces ia the butter, until just brown. Remove bacon and drain. Whisk together cream and eggs, add salt and ground white pepper to taste. Mix together the grated cheese and the bacon. (Optional: you may dust the bacon with a fitde flour.) Sprinkle the bacon and cheese pieces evenly on pie shell — add the cream and egg mixture and gently stir. Place in the oven and bake about 30-40 minutes. Ta test for doneness use the custard method: insert a clean knife into the centre. If it comes out clean it is ready to serve. Serve with a radiccio salad and crusty rolls. A fine lunch item. Authentic Boiled BAGELS; one dozsn for $5.45 Westlynn Bakery 1999 LYNN VALLEY AD., LYNN VALLEY CENTRE 985-1622 BORN 3 eggs, produced by Frank Born in Abbotsford, are low in cholesterol and high in Vitamin E. Whole Wheat Bread Pudding 2 c. whole wheat bread cubes % c. chopped pitted dates 4c. chopped dried apricots K% c. shredded coconut for i poe milk \ c. butter or margarine 2, large Ke Danclated sugar little salt to taste 1 tsp. or more vanilla extract (use the clear) % tsp. ground nutmeg Scald milk, add butter. Beat egys in a separate bowl, add sugar, and vanilla. Pour milk and butter slow- ly into the egg mixture, whisk constantly. Add all the other ingredients, bread, dates ete. Pour into an attractive bak- ing buttered dish, sprinkle top with nutmeg. Rake in a pan of hot water in a preheated oven (350 F) for about one hour. Test for doneness as with the Quiche. Serve het ar cald -~ with a dollop of whipped cream. Serves 4-6. It is great! os Beautiful ‘ SUMMER COLOR Manufacturers of Danish Salami, Rolle Polse, Paté, Medister, ec. os FRESH MEAT « DELICATESSEN * IMPORTED CHEESE Smaitt Jar Large Jar TX The “MASTER GARDENERS” are here this weekend. eaoyn Ye EG ass ey Drop by ror FREE professional advice! * Capi Ue 988-8082 / 988- Corner of Keith - Bewick - Marine ee Hours: Mon-Sat Sam-6pm; Sun & Holidays 9am-Spm Sra For “2 price! |