€3 - Wednesday, February 9, 1983 - North Shore News ~ Gl food a Save the boning knife for the butcher BUTCHERS all over North Shore have been falling on their boning- knives, apparently, destroyed by the idea that anyone would treat “outside round steak” as a pot roast. the the kitchen Gosh, I'm sorry, we need our butchers, was, compact. boneless, fatless, shanng the section under the “Pot Roasts” sign. but there it _ How was I to know some ad _f] ave there amongst the adjoining high-priced meat? The fact remains that it Provided pera dehcieu that it carved admirably, and I cannot be persuaded that it was such a hemous crime. You know what? ['d do it again. Other phone calls about the lack of sugar in the by Eleanor Godley RECIPE WINNER Piquant fish fillets The winner of our recipe contest this week is Mrs. E. Brau with her recipe for Baked Fish Fillets Piquant. Ms. Brau wins a voucher for $10.00 worth of meat of her choice from NORTH SHORE QUALITY MEATS, 1406 Lonsdale Stuff it Stuffed lamb chops provide a different entree for a small party of four. Serve with a mixed green salad, baby carrots and fruit and cheese for dessert. LAMB DELUXE & t-inch chops pocket clove garlic cup cooked nce cup Chopped pecans tbsp. chopped parsley tsp. salt thick = rib with lamb stuffing mnwe we Avenue, North Vancouver, B.c., or LYNN VALLEY MEATS, {243 Ross Road, North Vancouver, B.C. You could be our next winner. Send your favorite recipe to the North Shore News Recipe Contest, No. 202 - 1139 Lonsdale Avenue, North Vancouver, B.C., V7M 2H4. Be sure to include your telephone number. BAKED FISH FILLETS PIQUANT 1 Ib. fish fillets (sole, flounder) ! cup dry white wine or dry vermouth 2 tsp. salt Topping, see below Fine dry breadcrumbs Paprika Arrange fish fillets single layer in a shallow pan or baking dish, mix wine, salt ‘a cup peanut or flour cup apple juice . Rub meat surfaces) with garhe clove, Combine rice, pecans, parsicy and salt with 2? tablespoons peanut oil Toss well Stuffeach lamb chop with - tablespoons of the rice mixture, Close openings with poultry nats with flour Arrange chops ino a roasting pan coated with the pace Pour in apple juice Hake in a VO-degree oven for 45 to 60 minutes. basting occasionally Makes 4 SCrV Ings Coat chops CUISINART’ CLASSES Boginners and Advanced 4 Jems and wotvichaal at tenhon Covering all aspects ot fod goto. Ost preta Hoos “aprerc peal Mantes taped Vere PerrraqQues Tiaghes Prcoteces coe pons CC albtwow Vthesber C capvryit vghiear 926-3641 GRANT SMITH Acupuncturist #305-132 East 14th St. North Vancouver V7L 2N4 recipe for “Heavenly Pie,” the dessert built on a meringue crust which is smeared with a very strong lemon custard and_ then heaped with whipped cream. I suggested it as a welcome with Christmas turkey. Yes, it is tart. For four lemons, only ’2 cup(}25mL) of sugar is called for. But that is by design. The amount of Temon filling is d is tess of a~ filling than a paint job when it is apphed to the cold meringue: One ts lucky to ve a spoontut teft with which to “dot’ the whipped- cream layer. The whole combination, when in the mouth. gives the effect of cool, smooth, light, lemony air, and one's bulging tummy sighs with Pour over fish, let stand 30 minutes, remove fillets from wine and pat dry as possible with paper towels, place in a well greased shallow pan, spread evenly with the following topping. Mix ‘2 cup mayonnaise, 1'4 cup dairy sour cream, and 2 Tbispn. finely chopped green onion (including some green tops), sprinkle bread crumbs over the topping, dust with paprika. Bake in very hot oven (SOO°F) for 10-12 minutes, remove from oven, let stand a few minutes before. ser- ving. Decorate with lemon wedges. Serves 2-3 persons. Pitch-in and ™ Beautiful Acupuncture Centre of North Vancouver China Trained State of Calif. 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Be sure to mix in “%-*A2cup (60-125mL) of cold water, to keep the meat soft and juicy. _Line the soaked pan with tor it. vegetables. without added salt or fat or any liquids, so that they cook in their own nich juices or any liquids, and exchange § flavours. Combinations are as yaned as your own preference. but try this: into the Soaked clay- | pot, slice, at) random, zucchini, onion, celery, green pepper. whatever you ave. in- One is Tor multiple — Its a wonderful sidedish for almost any meat or few, a bit strong for fish. and as is, with coarse bread, for a simple vegetarian supper. And “clay-pot meat loaf” is something like a giant cabbage-roll. While the clay _ cabbage leaves, put the meal on this Rning and cover it completely with a quilt of more cabbage leaves. Pour over all a small un of tomato sauce, or your Own mixture of ketchup and v4 bake at 375F (190C) for an baker soaks, season your ground beef with salt and pepper and chopped onion, carrot. garlic if you lke, and add 1 ‘hour. If the cabbage was elderly, you may need another half hour. Yummy or 2 beaten eggs depending with a potato baked alongside. YOUR NORTH SHORE LANDSCAPE SUPPLY HEADQUARTERS THIS WEEK’S SPECIAL oS UNI-STONE UN!I-DECOR Vist our Showroom tor Further Savings . DEERWOOD GARDEN & LANDSCAPING SUPPLIES 987-1221 4 ‘My GE Encore No Frost Refngerators with Zero zone freezer sections otter a host of conven ient features tor those who really care about dependability, durability drawer. dairy compar! ment and crispers as well as fully adjustable shelves. sculptured other teatures designed to fulfil a need for value without sacrific INg Quality From the store Coprerey GAO) tee and styling Both models come complete with meal walnut handle and many tsk new G.E. 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