C30 - Wednesday, May 9, 1984 - North Shore News

2011 LONSDALE AVE., NORTH VAN.
BUDGET CONSCIOUS PRICES

RX)
oe" e California

TABLE CARROTS
29° tb.

Chilean
GRAPES

Emperor, Thompson
Seediess, Almeria Ribier
Queen or Red Muscats

99° ib.

Mexican Whole

WATERMELONS

2S* ib.
cut 29‘ Ib.

California Florida
FIELD indian River Rub
CUCUMBERS GRAPEFRUIT

49° Ib. 4 for *1.00

Calitornia JUMBO
ew ite

POTATOES ONIONS
5S ib. FOR 39° ib.

$1.00
Prices effective May Sth to May 13th

Me

ee wane”

. . Ve
. oe Z Pron

‘Ande ant

exquisite Purdy's Truf

we For thela
you treasure most.

Purdy’s Westlynn Mall
Purdy’s Park Royal (South)

LETTUCE WRAP-UPS
Oriental slant on brunch

up through the vagaries of Brunch, its

Ne MUCH Chinese-style cookery will stand

chiefest charm being that it is cooked fresh,
eaten right now, and is deadly if it sits around. The

fats congeal,

the crisp batters collapse,

the

vegetables limp off stage. And as host, you aren’t
really planning to spend the day stir-frying or deep-

frying. ~

“Lettuce Wrap-ups’’ are
therefore a delicious
discovery. Not only do they
have great taste, they’re great
fun, and could easily be
modified to take the place of
main attraction, rather than
just as starters, their present
role.

The recipe I am about to
give you is lettuce leaves with
a stuffing of pork or beef,
cooked with mushrooms,
crunchy stuff like water
chestnuts, and seasonings,
but could include all sorts of
vegetables, or could consist

| Sanpays

CURRY HOUSE
The North Shore's fiat
FREE HOME.
DELIVERY
Fro 5pm
OPEN MOTHERS
DAY
MAY 13

ieeeee? pm

980-5411
980-0115

Lode} Lonsdale

No Vancouver

SA

”

“tA,

box of chocolate.

Purdy's has moulded this tasteful little box
in therr own delectable, roh Dark Chocolate
In a perfect size to contain four
*s Ch Purdy's

Snowballs or Cordtal Chernes
2 (Cr your own little gem of pood taste!)
YA Mother's Day gift specially designed

entirely of vegetables, mixed
and stir-fried with bean-
sprouts, cooked rice, cooked
lentils, any kind of favorite
ingredient. Pine nuts occur to
me.

They especially appeal to
me because lettuce in salads
doesn’t raise my temperature
at all, but a big crisply chilled
leaf of iceberg lettuce wrap-
ped around a generous scoop
of this stuff brings me back
for seconds.

With a good soup, two or
three of them make a
substantial dinner for the two
of us; as an appetizer, before
a curry of shrimp, we had to
remind ourselves to hold off
in order to keep some room

_ for the main course.

Of course, you eat them in
the hand, always good for
some entertainment value,
and appealing to kids. This
made enough for four, with
stuffing left over which |

“- have warmed up for the se-

cond meal successfully:

1 head of iceberg let-
tuce, cored, rinsed
and chilled

! bunch of green onions

% pound of ground pork
or beef (0.25kg)

3 Chinese sausages
(Produce City carries
them)

“%-“ Ib.of mushrooms,

chopped

WET BAR

Parmesan $

Cheese
$4.54 Ib.

reg $5 67 Ib

Italian Dressing
$1 90
a ib
BunsMaster
Pizza Shells

reg *1 15

(up to 0.25 kg)
Y% a flat can of bamboo
shoots, chopped
’ a flat can of water
chestnuts, chopped
Y a can of French-fried
onion rings, crumbled.
2 Tbspns. of dark soy

sauce (30m!)
2 Tbspns of oyster sauce
(30ml)

Hoi-sin sauce for dipping
The recipe asks that you

the kitchen
ranger

by Eleanor
Godley

chop the Chinese sausages —
| found it makes a better mix-
ture, less likely to fall out on
to your lap, if the sausage is
ground up, rather. I also add-
ed more of the soy and oyster
sauce before serving, to suit

Granola

4 vaneties

a

reg *1 45 Ib

my taste.

The oyster sauce, in case
you are unfamiliar with it,
and anti-oyster, doesn’t
taste at all of the succulent bi-
valve but has a smoky flavor,
very acceptable; the Hoi-sin
sauce reminds me of plum
sauce, which certainly you
could substitute. Even HP
with a little brown sugar in it,
perhaps.

When you core the lettuce,
just pull the leaves apart but
don’t tear or cut them. After
rinsing, wrap the head in
paper towel and put it in the
refrigerator as long as
possible.

Put the ground or chopped
sausages in a big bowl with
the chopped chestnuts and
shoots and mushrooms, and
cover them with boiling
water. Let sit one minute on-
ly, then drain well and set
aside.

In a large skillet, fry and
mash and stir the pork or the
beef until the pork is gone.
You may need a bit of oil,
but remove the meat when
it’s done and stir-fry the
Sausage mixture in the same
fat. Keep on stirring as you
add the sauces, then the pork
and iet it all cook together
until you are pleased with the
flavors. Stir in the crumbled
onion rings at the last
minute, then turn it out on to
a serving-dish, and sprinkle
the green onions over the top.

The lettuce-leaves can be
presented in a bowl, and
that’s when the party begins.
Be sure to hold your chin
over your plate so as not to
lose any of that great stuff-
ing, and don’t be too obvious
with your elbows.

Primo Pasta
Spaghetti & Macaroni

135.

Lasagne

$110

tbo reg 1118

150 nest

$15

tb reg Flo 7?

Classified 986-6222