CS - Wednesday, June 8, 1983 - North Shore News

Gi food

Arabs love our raspberries

A PARCEL that gurgles never fails to excite the
curiosity. The last one that came into this column
not only gurgled, it clanked, and when opened
revealed several cans of that newly-launched

raspberry juice.

The flavor is a perfect
representation of = sun-
warmed ripe berries, and the
juice has minimal additives
of sugar and citric acid. I us-
ed part of a can 50-50 with
water to make a jelly dessert
with some overtired
strawberries, and greatly ad-
mired the results.

I haven't got into the
booklet of recipes that came
with it, yet, but I did learn
that the Fraser Valley sup-
plies ninety percent of the
world's raspbernes, and that
the Saudi Arabians order
this juice!

Another package. which
did nothing to telegraph the
contents, contamed a book
of recipes for using ginger.
with a lot of information
about gingers medicinal
properties. Remember the
ginger tea they used to
cosset you with when you
had a childish tummy-ache?
Lancet, the much-respected
voice of the Bntish medical
profession. has just publish-
ed a scholarly endorsement

the
kitchen

ranger

Re |
by Eleanor
Godley

of the use of ginger for
alleviating moton-sickness.
amongst other things.

The recipe book offers
suggesuions for using the
root in all its forms. green,

dried and ground, candied

and preserved in syrup. I'm '

looking forward to some ex-
ouc combinations such as
cucumbers with ginger, pork
chops in ginger ale, ginger
with grapefruit, scallops
done with ginger and bran-
dy, gosh. This beef
marinade, for example:

Blend

1 Tbspn. soy sauce (15m)

! Tbspn. sugar (15ml)

‘42 tspn. salt (2.5ml)

2 Tbspns. red wine (30m!)

| tspn. grated fresh ginger
root (Sml)

1 mashed garlic clove

5 Tospns. of water (75ml)

Allow the beef steaks two
hours, turning occasionally.
This following main dish, a
sur-fry using fresh prawns, is
just mght for one, but could
easily be doubled. The ham
strips I used were from a left-
over end, but you could cut
strips from packaged slices.

! Tbspn. oil (145ml)

6 fresh “Tiger” prawns

‘.« of a medium omion,
chopped

2 stalks of fresh broccoh

6 water chestnuts, shced

6 mushrooms, sliced in Ts

2 shces of ham. stripped

t cup of chicken stock
(250m1)

1 Tbspn.
(WSml)

of cornstarch

Underwater elegance wins

The winner of our recipe
contest this week is Mrs. R.
Lowden with her recipe for
Easy Elegant Shrimp. Ms.
Lowden wins a voucher for
$10 00 worth of meat of her

choice from NORTH
SHORE QUALITY
MEATS. 1406 Lonsdale
Avenue. North Vancouver,
BC of LYNN VALLFY

a
Ly

.
ay
>

reg

ALSO)
PE TUINIAS

A LARGE SELLE

MEATS. 1243 Ross Road,
North Vancouver, B.C.

You could be our next

winner. Send your favorite

recipe to the North Shore
News Recipe Contest, 202,
1139 Lonsdale Avenue,
North Vancouver, B.C.
V7M 2H4. Be sure to include
your telephone number

Gardening

with

Potted Strawberry Plants
w/strawberries

Green Leaf Box Fertilizer
Ass'mt. of any 3

4 QY Cad

CO OTK

Ed Hume

Meet

Ed Hume

; J Sunday, June 12
m 86=slod1:30- 3:00 pm

HON OF POTTED 1
AGEKATUM VERBENA & Of RKANIUIMS
ALL IN FUME

DYKHO

NURSERIES

Open 7 Days a Week!

460 Mountain Highway
North Vancouver

985-1914

EASY ELEGANT SHRIMP

8 oz. cooked shrimp .

1 can cream of mushroom

soup

| can cream of celery soup
both undiluted

2 oz. white wine

Mushroom pieces

parsley flakes as desired.
Heat and serve over rice

Me
‘C

and

69% ca.
3/9

Bo.

1 Tbspn. of plum sauce
(15ml)

1 Tbspn. of liquid honey
(115ml)

2 tspns. of grated fresh
ginger (10ml)

Use a wok, or skillet, in
which to heat the oil and fry
the prawns only until they
turn pink. Lift them out to a
warm place and stir-fry the
onion and the broccoli stems
only, cut in thin diagonals.
After five minutes, in go the
broccoli flowerets with the
chestnuts, the ham, and the
mushrooms, for another five
minutes of str-fry. Finally,
mix the stock with the re-
maining ingredients and
pour it over the vegetables,
allowing it to thicken and
coat everything, then the
prawns, stirred about long
enough to heat through.

Gy
ty
Wy

FACIAL
TISSUE

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