aad ce ne are Soe, er ly RE ~ recipe for Rosy. ~ Page C8, June 20, 1979 - North Shore News June is strawberry season _ and to help you enjoy this delicious: fruit serve 7 Strawberry Custard Crepes. ‘Recipe winner winner — Me ) : «The winner of our recipe contest this week is Mrs. . Debby Gamel with her Quiche. Mrs. Gamel wins a voucher The family = will Mexican - inspired Burgers. oo “Just mix together 1 pound ground beef, 1 (8% oz.) can refried beans, 2 cup shred- jed cheddar cheese, and 1 love Bean Bean burgers : STRAWBERRY CUSTARD CREPES _ 2c. fresh strawberries washed & hulled. . for $10 worth of meat of h her choice from THE TOWN BUTCHER.,: Valley —Rd., couver. North Van- package Lawry’s Taco Sea- soning Mix (mixed with % cup water). Shape into 8 patties and saute in butter for about 8 to 10 minutes a side. Makes 4 to 8 servings. Luncheon Specials Monday- Friday, 11:30 a.m.-2:00 p.m. Firepot Feature Hot entree of the day, pudding or jello, tea or coffee. 2.49 Dashaway Feature Soup of the day, assorted sandwich plate, pudding or jello, tea or coffee. 2.19 Capilano Buttet, upper floor, the Bay Park Royal. Ok . 202-1139. . Lonsdale - North-Vancouver, B.C. V7M. 1 to 2 tbs. _ berry sugar 6 crepes : Custard Slice “strawberries; You ‘could | be ® our. next winner. Send your favorite 1254 Lynn j-recipe to the North Shore ‘News Recipe Contest, No. Ave., 2H4. Be sure to include your telephone number. ROSY QUICHE 7 J Pastry for 1 crust 9-inch pie’ -1. tbsp. butter or margarine 1/2 cupchopped onion 1/2 cup well drained tomatoes (canned) - 3 eggs, lightly beaten . 1 cup plain yogurt 1/2 tsp. salt and pepper 1/3 cup cubed cooked ham 1 cup(40z.) Swiss cheese grated Park Royal _ Capilano Buffet it’s a feast for your eyes, too! At the Bay’s newest buffet, you'll enjoy-your meal in a relaxing locale overlooking the beautiful Capilano River. Inspired by the Northwest Indian heritage, our restaurant decor features local Indian artifacts, murals...even.a totem pole! As well as the view, you get the variety and value we're famous for. Here are some samplings from our menu. add . wpe nt : . ers me ce rs fe ee mk a : a we a . oa * ea nts ‘ . nO se ye ; ROR ey 4 © . . £ q : sugar and . set- ‘aside: Carefully place ‘one. small crepe, best-looking ‘sidé up, into small: custard cups. or muffin: tins. a Heat oven to 350 degrees. Line. 9-inch pie pan with: pastry, building up a high . ‘fluted edge to hold the ; filling. Heat butter or margarine in small skillet. Add onion and cook gently, stirring, until golden. “Stir tomatoes and onion into eggs. Add yogurt, salt, pepper and ham and blend. om > Pour into pastry-lined_ . pan. Sprinkle with chees¢.” Bake 35-40 minutes. ae Test for doneness — if. knife inserted in middle comes out clean. Roast Beef Feast Children's Feature Bay Burger with requiar Coke and 1.19 ice cream. Gently tuck one into: each space, carefully arranging the ruffled tops into an. interesting | pattern. - bottom and sides oi crepes”. . with sliced strawberries. - Pour. ‘custard into cups. . Top: ‘with strawberry ‘slice. Thursday Night Family Specials , Served from 4:30-8:00 p.m. Roast beef dinner with Yorkshire pudding, potato and vegetable, tea or coffee. 2.99 . ‘until batter "~” Chill thoroughly. Makes 6 servings. ~CREPES: 4 eggs 1 cup flour 2.tbs. sugar { cup milk Y Cup water . ft tbs. melted butter Beat eggs in a medium size mixing bowl. Gradually add flour and sugar alteriately with milk and water, beating -until smooth: Add melted butter and continue beating is ‘uniform. Refrigerate batter for - one hour. When cooking crepes, itis — not necessary to grease pans having a non-stick coating, _ however, others should be - brushed with oil or butter. To cook the crepes, heat pan An Line — : over - "medium-high “heat With “Gne: hand, pour ‘in’ . approximately - 1/3., emp of batter, : _ At the same ¢ time, lift pan’ above heat with: your. other’ chand., Immediately. tilt pan in all. ‘directions, ‘swirling. the | - Batter’ so it. covers.” ‘the: bottom ‘of pan in a very thin’. layer: Work quickly: before. _ batter cooks | too. much to. swirl. Return | to heat ‘and cook | until’ bottom is. browned. - Then carefully. turn with:- spatula. Brown other side for a few seconds. Remove from pan with spatula; stack, on ‘plate or tray. a ; Makes 15-20 ‘crepes. (Leftover crepes’ can be refrigerated for up to two days or frozen for up to four ‘months. Place a sheet of | waxed paper between ‘each crepe and cover tightly ina container or seal in a plastic .- bag.) , _ CUSTARD: Ys cupspgar 1% tbs. cornstarch Y% tsp. salt 2 cups milk 3 egg yolks, slightly beaten % tsp. vanilla In large -saucepan' com- bine sugar, cornstarch and salt. Blend together milk and egg yolks. Stir small amount of .milk mixture into’ dry — ~ ingredients, ‘making a smooth paste. Gradually blend in remaining | milk © mixture. Cook over medium heat - stirring constantly until mixture boils and thickens. Boil, stirring constantly, one minute. Remove from heat. Stir in vanilla. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. ae sthuvehie: 5 ha ic PENNY TEA BAC IS HERE Never Bitter Only Better Taste the Ditterence fresh fruit & vegetables —Strawberries -—~New Potatoes Local Vegetables —Cherries (1st week of July) 3 Days Only Friday June 22 Saturday June 23 Sunday June 24 FARMER’S MARKET 1050 Marine Dr., N.V. (In Wosk's parking lat)