CS - Wednesday, April 27, 1983 - North Shore News OO ccd a) COTTAGE CHEESE PIE WHY ON EARTH would I keep a recipe for Cottage Cheese Pie? I hate cottage cheese, curdy stuff. Probably pure guilt forced me to file it away, knowing the protein value, the absence of = car- bohydrates, the strength of its crutch in the dieters’ framework. But it’s so hopelessly wanting in sex appeal Actually, I think it had got mixed up in my head with a Vegetable Pie I'd once seen and was sure I'd clung to, but which I've not been able to lay my hand on. It had cottage cheese and eggs and vegetables, I thought. Well, here was this other thing constantly cropping up, so to exercise it, I made tt. Like having a tune stuck in your head, you know, so you Dessert from the maple Sweet but delicate might be the two best words to sum up the mech flavor of true maple syrup. And when the maple sap finally _ starts running at the end of March, i's a sure sign spring is on the way. Maple syrup is produced by heating the maple sap. a thin, colorless liquid. A mature maple tree will pro- duce about 82 litres (18 gallons) of sap in a good season which boils down to 2'« htres (half a gallon) of syrup. HALF PRICE SALE! We are overstocked! CANADIAN WHOLESALE SUPPLIERS " quality — ‘designer tiles = 50” OFF TO THE PUBLIC one week only APRIL 29-MAY 6 OPEN SAT APRIL 30 SPRINGFIELD TILE COMPANY 125 MAIN ST, VANCOUVER 669-9235 whistle something else to dislodge it? Cottage Cheese. It gives the kitchen ranger by Eleanor Godley MAPLE BUTTER TARTS 2 tbsp. cornstarch 2 (bsp sugar Ye Cup water ‘a cup butter, melted 1 cup maple syrup Sexless but delicious me the same feeling as having to do my income tax, or darn a basket of socks. And this recipe surely held little promise of light- hearted exhaltation; it said, baldly: _3 eggs, beaten ‘2 cups cottage cheese (500mL) salt and pepper % cup finely chopped parsley (60mL) Who cares? Anyway, I got started, put the oven on to 325F (165C) as it said, beat the eggs, stirred in the cheese, and then the rest of the stuff. (Actually, I did it in the blender, and contributed 2 chopped green onions). They wanted it spooned into an oiled pie plate, so I oiled my quiche dish and stuck it into the oven. Individual ramekins were an idea, too — you might hike to do that, for carrying to the job. The baking tme_ was ‘A cup chopped wainuts 1 cup raisins 24 cooked tart shells Combine cornstarch and sugar in a | quart saucepan, mix well. Add water to dry THIS WEEK’S SPECIALS FRESH WHOLE SPRING SALMON *2°° * FRESH SMOKED LOX SALMON SIDES e LIVE MUSSELS 34°. — $4 °F. e WHOLE ALBACORE 99%w. formerly North Van Fish OPEN Mon-Sat 9-6 y ‘- Ps 2° q ) D AE a Ka 1410 Lonsdale Ave. North Van. 988-0747 o 2 mw mese Gourmet RESTAURANT ay “Huong “Vi Qué “Huong ~ BRING IN OR MENTION THIS AD FOR A 2122 EAST HASTINGS Between Vactona & Nanamme Fally Licenced Pheovaes Tues Sor td Suna Oyo om TO) pan 251- We aces yt saan ps os creat canes 1828 FREE PARKING AT REAR supposed to be between 40 and 60 minutes, but inside of 20 the surface began to brown. It looked unutterably pallid, lying in there, so I sliced a toamto, brought the hot pie out, and arranged the slices on top. Back into the oven, heat up to 350F (180C) just in case. Well, say. In another ten minutes it was beautiful. I ate half of it for my lunch, and had to struggle with myself to keep from cleaning the whole thing up. Really. It had delicious flavour, it came sweetly out of the pan, and it was a heckuva lun- cheon dish. I loved the tomato, but I could see chopping in green pepper or mushrooms or pieces of avocado or even my friend the chayote. Cold, it was equally good, which is why I can see you toting it to work. And am I surprised. You could knock me over with your oldest pastry-brush. mixture. Cook over medium heat, stirring until mixture is thick and smooth. Add melted butter and mix well. Stir in mpale syrup, nuts and raisins. Bring mixture to the boil; simmer until it thickens, stirring constantly. The winner of our recipe contest this week is Mrs. Jules Wilkins with her recipe for Chicken Casserole. Ms. Wilkins wins a voucher for $10.00 worth of meat of her choice from NORTH SHORE MEATS, _ 1406 Lonsdale Avenue, North Vancouver, B.C., or LYNN VALLEY MEATS, 1243 Mrs. Jules Wilkins ree Continue cooking 5 minutes more, stirmng. Remove from heat and let cool for 15 minutes. Spoon into baked tart shells. Before serving. top with whipped cream and finely chopped nuts. Makes 24 tarts. Become a Friend of wile, British Columbia's a= KNz eo Children’s Hospital PIERRE DUBRULLE rus, nique feta! partic of 5 weeky, - (dors, Rar ning, 26: fava : ev 4 medite Wart ‘uff, Vw) a 4 Wure ) et rgung, Nae . po . chef de Origine Doplote Aer dubryfe ontity You {o jon yore oh an South Grany le Cy COUL Se (except for frdava Work chap) wl bo had tr ORE OM:NG OF One evErAO Per eek for 8 Por Morning bourse $, wit be 9 moan 1p twennG COUTERS will be frown © doR4 wre” (ASM, ore hemtod ty Jat etedent s ' shot today workshop CWT fr dur Prevre wn uondud » pe patty wort WEP CAKE away he Reah quae tha vy oud) fg, rex ee dig rN = y Str. fe ethes, 2A fevian meg ow dulsr ~ fo 4 the ig TA om we aL ere Rey aye Min Mew he 00M NG Ce me ind A Beep ee aa A a A died Se fon we wth e ~ tw OO bee wm yf OF (OOK Ing school convenient Puen gts Jared Puy A bel srOMnr fe, Wap ds ‘amibtn ee ere meet (hear This chicken is a winner CULINARY SCHOOL Ross Road, couver, B.C. CHICKEN CASSEROLE 4 chicken legs salt pepper flour Season and coat chicken legs with flour North Van- 4shces bacon 1 onion - diced small 1c. mushrooms 10 oz. can Ic. tomatoes % 1. white wine (opt.) Fry bacon in large frying pan, add chicken and brown. Add onions and cook till golden colour. Add mushrooms and tomatoes with liquid, cover and simmer for about 30 min. or until done. ‘ Serve over a bed of nce, mashed potatoes or toast. AN . bere TARR WENT Rayatus yee ote} . ALth) peal: EMAC yp ES FmeF aR 66 a pres Os White: Light & dry. Red: Rich and robust.