"CB - Sunday, October 10, 1982 - North Shore News

THE CORNUCOPIA RUNNETH OVER

There’s -such-a-_rich be happy, and-hang on to ie when as“thips” "? The recipe is
abundance of freshly following lifelines.

harvested food in the
stores these days, it’s
like standing under the
mouth of the  cor-
nucopia and having the
plums and
pomegranates pile up
around one’s knees.
Purple and red and
moss green and orange,

one reels like Gauguin: *

with a loaded palette.

The danger is in the eye,

of course. One’s senses frolic
in the colour and form, and

the next thing one knows one :

is back in the kitchen trying
to fit another butternut into
the crisper. People with
gardens are as furtive as
people with extra litters of
kittens; they tiptoe around
the neighbourhood in first
light, leaving doorstep

tomatoes and broad beans.
If this happens to you, just°

2 toe

‘OTTAWA - November

will again be featured as Fish
and Seafood Month
throughout Canada in 1982.

The federal Department

of Fisheries and. Oceans has

" announced that t it is planning

a vigorous campaign of

advertising and promotion

centred on the month to

support the Canadian fishing

_ industry's efforts to increase

the consumption of fish in
Canada.

The main objective of the
November campaign will be
to make Canadian con-
sumers more aware of the
variety, versatility and
nutritional aspects, as well as
the good food value,
associated with Canadian
fish and seafood products.

During the month, retail
Stores will display point of
sale materials designed to
show consumers some of the
many delicious ways to serve
fish and seafood, and offer

Weisswurst _ Munich style
Bregenwurst -
Kolbassa - Polish
Ukranian

Our European meats
are a real treat

Bavarian meatioaf-tresh daily

Hanover style

European Cut steaks, roast German rouladen
cheeses, delicatessen and party trays

(Wettig EUROPEAN
MEATS ¢ SAUSAGES =

DELICATESSEN

1474 Marine Drive, West Van = 922-7232

the |
kitchen
ranger

b y Eleanor
Godley

donations of zucchini and

If you're up to here in

zucchinis, “have you tried ©

specials to stimulate con-
sumer interest. In addition,

major magazines will feature
recipes and information on
the. purchase, handling and
preparation of the large
variety of products available
from Canadian waters.

In addition to these
consumer-oriented — initiati-
ves, teams of specialists from
industry and government
will be visiting Canadian
cities to discuss the benefits
of fish and seafood with
local newspaper, television

250 g.
$2"
$2”
$2"
$3°°
$2”

the top quality

‘
4
: 4

subject to all sorts of
modifications that
occur to you, but begin this
way: grate a couple of clean

but unpeeled zuccini rather |

coarsely, on to paper towel
so that some of the moisture
will be sopped up. Mean-
while, chop up four or five
green onions and grate half a
cup (125 mL) of more of
strong. cheese. A_ grated
carrot or two makes a
colourful addition, then salt
and pepper and three lightly-
beaten eggs. Mix all the
foregoing, including the
sopped-up zucchini, in a
bowl with 1/2 to 3/4 cup of
flour (125 to 180 mL) to
make a batter that is not too
runny, and add your choice
of basil or oregano, or both.

Heat a skillet with
margarine in it until the
latter froths, then spoon in
globs. of the “flip” mixture
and allow them to fry to a
_ beautiful golden-brown, not
too high a heat, please. Turn

and radio personalities, 1 ‘and
will contact wholesale, retail

and foodservice operators to
enlist support for the
November program. The
Fisheries Food Centre of the
department’s Marketing

may

and repeat, then serve them

hot with sour cream or chili
sauce with cold meat, or
with fried chicken, or fish.

_ For dessert, fresh peaches
in .a slightly unusual but
devastatingly delicious way.

Peel the peaches — do you
know how to do that? You
put them in a big bowl and
pour boiling water over them
and allow them to stand for a.
minute. Then you pour off
that water and run cold over
them for the same length of
time. Get rid of the water,
now, and you'll find that the
peach-skin will pull off
readily with a paring-knife.

tomatoes. )

Have ready a bowl of sour
cream, say a cupful (250 mL)
for every four peaches, and
add and stir in about a
quarter cup (60 mL) of
brown sugar. Now slice the
peaches into this and with a
spatula fold the fruit into the
cream mixture, that means
turning it all over very

Directorate will also provide
information and assistance

te eer peter mene nner ys ean tease
ae) a Ce Leena e

aie Be Bi

to the \ various food industry
groups, media and con-
sumers and will distribute
literature and promotional
materials.

CALL CLASSIFIED 986-6222

unusual price

Park Royal South
(near Super Valu)

‘PORTMEIRION’
save 20%

This Tuesday through Saturday save 20% on all Port-
meirion kitchenware in stock Choose trom 4 patterns
including “Botanic Gardens”

(Ask about our Christmas layaway)

Cooks JYook
926-0816 Maca lone |

Unusual quality at an

carefully so that the fruit is
not broken, and put the bow!
to chill until you are ready.
Don't tell me. you don't like
sour cream -—— this is ex-
traordinary.

‘You can do this éarly and
present it to the most
distinguished palates.

$2.00,

call Kim

921-7761

Imported

JAPANESE FOODS

Noedles — Rice — Soy Sauce
Raw.Fish — Spices
. Delicacies — Etc.

“For all your Japanese |
Cookery....try our new store”’
OPEN MON.-SAT. 10 A.M.-8 P.M.

1524 LONSDALE AVE.
NORTH VANCOUVER

984-6343

Music by Johnny: Fuoco
Friday and Saturday .
° * weekly Lunch specials’ 7 Soak ae

Lunches: 11:30-2 p.m.
Dinners: 6 p.m. - Ii p.m.

‘140% E.. and St., North Van.

KITCHEN CABINET

CONTINUES TO OCT. 30TH!

WHERE WE ARE LOCATED

110 West13th ..
atLonsdale w+
. -  $

WEST 13TH

Open 9:00 a.m.-4 p.m. Mon.-Sat.
_torby appointment)

KITCHENS LTD.

110 WEST 13TH (AT LONSDALE)

NORTH VANCOUVER

room Divider Cabinetry plus Dining
Room Tables and Chairs also discounted 20%
Many unadvertised accessories tool .

Vanities