Ct0 - Sunday, March 4, 1984 - North Shore News

Throw away the imitation

Here’s the Real McCoy

R emember the vacationer returned from

Hawail,
memories?

clinging
Memories not

to imperishable

of scented

breezes; not of surf and catamarans; not of lovely
languor; but passionate memories of a remarkable
soup? And a!] | could do was suggest ingredients for
a sort of approximation of her description of

‘Portuguese Bean Soup’’?

THE WINNER of our recipe
contest this week is Laura
Desrochers with her recipe
for Chicken Divan and Sum-
mer Salad Marinade. Ms.
Desrochers wins a voucher
for $10.00 worth of meat of
her choice from ‘‘North
Shore Quality Meats,’’ 1406
Lonsdale Avenue or Lynn
Valley Meats, 1243 Ross
Road Road, North Van-
couver, B.C.

You could be our next win-
er. Send your favorite recipe
to the North Shore News
Recipe Contest. 202-1139
Lonsdale Avenue, North
Vancouver, B.C., V7M 2H4.
Please be sure to include your
phone number.

CHICKEN DIVAN
8 chicken breasts - cooked
cooked broccoli

1 cup mayonnaise

riginal

2 cans cream of chicken soup

l tsp. curry
lemon juice

Put chicken breasts on cook-
ed broccoli. Add_ sauce.
Cover with grated cheese and
bread crumbs. Bake half
hour at 350°.

SUMMER SALAD
MARINADE

In large crockpot or deep
casserole, place about 4 cups
Italian salad dressing (bottl-
ed, or mix is fine and
cheaper). Add as much raw
broccoli tips, sliced ‘fresh
mushrooms and. fresh cubed
tomatoes as will fit in pot.
Refrigerate overnight. In
morning, stir and leave to sit
at room temperature until
use. Salad dressing may be
re-used for the same purpose.

a ovr Harbour
COOK BOOK
Enjoy the favourite recipes

from

WICINEDETS 0

Silver Harbour Centre

Available TE the Centre
6.
144 E 22. stret, North Vancouver 980 2974

UEYNOCDS Gabinet Shop

NEW; REFACE; and DO-IT. YOURSELF

985-9527

You can throw that limp
imitation out, right now, for
we have the Real McCoy. An
alert reader with a memory of
her own, dug out a copy of
the ‘‘Honolulu Advertiser’’
of December 6, 1978, which
carried a story about the
Gouvea family, suppliers to
the Islands of Portuguese
sausages since before World
War Two. And to our great
good fortune, the article in-
cludes the recipe, described
as one of the most popular of
all the uses to which they put
their hot and spicy sausages.

A littl snag, in that I
coulidn’t lay my hands on a
true Portuguese sausage. |
hadn’t a Jot of time to prowl,
being anxious to create this

*  preat dish for you, and the

most likely supplier on this
shore 29peared to be so-
meone ake Venice, down on
Main Street. Alas, the closest
I could come to “thot and
spicy’’ was Hungarian, and |
can only judge by the success
of the soup, which was most
satisfactory.

It does make a grand big
pot full, I can attest — we
had it for Saturday night sup-
per with beer-bread warm
from the oven, what a meal!
Here is how it goes, and the
only thing I changed besides
the sausage was the timing —
I simmered it at least twice as
long as directed, and let it sit
on the deck all one night.

‘\
EVERYTHING FROM

(tomato sauce)
14 fl. 02/398 mi can

59C ....

SULTANA
RAISINS

19¢.

85° Ib,

Prices in effect until March 11

BULK FOOD KING

1400 MARINE DR. N. VANCOUVER PH. 988-5887

You will need:
'’Z Ib. of kidney beans,
soaked overnight

I ham hock (get the
butcher to cut it in two)

the kitchen

b yy Eleanor
Godley
Es

1 ox tail

1 large potato, diced

1 large onion, chopped

2 stalks of celery, chopped

% cup of elbow macaroni

(125mL)

1 8-0z. can of tomato
sauce
1-2 Portuguese sausages,
sliced and fried

WALNUT PIECES |

55C= o °2.47 Ib.

APRICOTS

386

$4.71. 1b;
many
many
more
in store

Specials

1-2 cloves of garlic, minced .
46 cups of green cabbage,
shredded
Drain the water off the [ii PR) meen auc
ERM inspected meats at the best
eRe Rbe Ceci possible prices. Our meats are
the ham hock, the ox tail, the AAW Eee CcE
onion, garlic, celery and
tomato sauce. i aes
Bring the pot to the boil,
then reduce to simmer and
allow it to cook this way for
three hours at least. Taste
now and add salt to suit. Fish
around with a slotted spoon
to remove the ham hock and
the pieces of _ ox-tail, and
when they’ve cooled off pry
off as much of the meat as
possible and put it back into
the soup, discarding the
bones. The ox-tail meat is
especially rich and tasty.
Slice and fry the sausage,
now, and add it to the pot
along with the potato, and
the macaroni (I didn’t use it
— the potato seemed suffi-
cient). Simmer this combina-
tion for half an hour.
At the last, put in the
shredded cabbage and sim-
mer, with the lid on of
course, until the cabbage is
tender, about 20 minutes,
probably. Hallelujah.
So now when you go to
Hawaii, in addition to the
Maui onion I always expect
you to bring back, you’ll in-
clude a couple of the Gouvea
family’s marvellous Por-
tuguese sausages. Your lug-
gage will never be the same.

fF

RE

e
—

RASPBERRY &
STRAWBERRY

19¢

85¢ Ib,

cea, 2/109

Cola

7 ap, Reg & Diet
750 ml plas depesit

GRANOLA

20¢

Farm Town Meats
926-3626
1448 Marine Drive,
West Vancouver

Farm Town Meats
522-4224 >
7832 6th Street,

Burnaby

Old Orchard Meats
434-6280

ere iets ehe!

110 FELL AVE.
N. VAN

500 MON) FRI 10

4429 Kingsway
(at Willingdon)
- Burnaby

bday che Meo ‘ : al “yuae Wer
—
vies PERSONAL CHEQUES ACCEPTED

4 o4ie Hh Dragger

#4 HOO

9 30 4 Sat