From page 30 Drain all the tinned vegetables. Save the liquid for use in soups, etc. Drain all the tinned pickles. Chop fresh vegetables into bite- sized pieces or flowerettes. Drain anchovies and tuna. In a large Dutch oven, bring ketchup to a boil with the dry chilies. Add cauliflower and boil gently until cauliflower is still very crisp but partly cooked. In a separate frypan, saute the green pepper until a few brown blisters appear, but pepper is still crisp. Remove chilies from ketchup and discard, Add everything to the ketchup mixture except the olives, tuna and anchovies. Bring to a boil. Add remaining ingredients and. boil once more. Stir very well to mix everything up. Bag and freeze for up to four months. I find that about 114 cups makes a good quantity to freeze per bag. ‘This is delicious served from a bowl centered on a tray with heavy-duty crackers and a variety of rolls of various types salami. see This next recipe is a bold-faced - form of. thievery but fortunately my friend, Shirley Louie, forgives that sort of thing. What I’ve done is steal-her meatball recipe, adapt one of her sauce recipes and add the bacon. Peppery Meatballs With Whiskey Sauce Meatballs: 1 . Ib. pork sausage meat 2_. tb. extra lean ground beef 3. eggs : 1% teaspoons salt 1¥2 teaspoons dry mustard 1% teaspoons ground coriander < "(don’t omit!) , 1» teaspoon ground allspice %4--cup fine dry breadcrumbs 1 bunch green onions, . thinly sliced Wrapping: 1% bb. thinly sliced side bacon, . approx.) Seasoned pepper or freshly - cracked pepper Sauce: “cup ketchup cup rye whiskey cup brown sugar teaspoons Worcestershire sauce Beat eggs lightly with spices. Combine with remaining ingre- dients, mixing well with hands. Form into bite-sized meatballs. Cut bacon Strips inte thirds. Wrap each meatball in bacon and secure with a toothpick. Roll bacon in seasoned pepper. Bake meatballs on cookie sheets at 375°F for 25 minutes or until bacon is well done. Combine sauce ingredients in saucepan and heat gently until it boils. Simmer 15 minutes. Serve sauce separately or toss the meatballs in it lightly to coat. Serve with plenty of napkins. Makes approximately 120. Freezes well. Freeze sauce separately. 3h - Wednesday, November 12, 1986 - North Shore News EEE AIGA ES oe Re earat Celebrate the season Ft os es at Vancouver's Grand Hotel. FOR A VERY MERRY CHRISTMAS: DICKENS BUFFET: A traditional English feast complete with a triumphal Boar's Head procession. Yule Log, entertainment by Bernie and Red and a buffet offering everything from Roast Turkey to Plum Pudding. Price: $22.50 Adults. Children 12 years and under $11.25. Dates: Wednesday December 3rd to Wednesday December 24th inclusive. Seven days a week. Monday to Friday, two sittings 11:00 a.m. and 1:30 p.m. Two hour sittings. Saturday and Sunday 11:30.a.m, to 1:30 p.m: Reservations on the half hour. THREE CHRISTMAS DAY-FEASTS ' Thursday. December 25. THE ROOF BUFFET: Pipers, puppets. parades. Santa with gifts for the children and a stunning buffet Price: $30.00 Adults. Children 12 years and under $15.00. Times: 12:30 p.m.~ 8:30 p.m. Reservations on the half hour. Two hour sittings. TIMBER CLUB: Turkey as well as two other festive menus complete with holiday season music. Yuletide parades and, of course. Santa bearing gifts for the children. Price: $25.00--$29.00— $31.00 per person. Half price for children 12 and under. a Times: 3:00 p.m.— 9:30 p.m. Two hour sittings. . SPANISH GRILL: Three festive r..nus with all the trimmings in a warm family atmosphere. Yuletide - parade and gifts for the children from Santa. . Price: $18.00~-$22.00 ~ $24.00 per person. Half price for children 12 and under. . Times: 1:00 p.m.—9:00 p.m. CHRISTMAS SHOPPING GET AWAY PACKAGE: For $120 per couple ($80.00 single) you can check in when you like; shop at your leisure, dine and dance the night away at the Roof, enjoy a good nights sleep, a Continental Breakfast in the morning and late check out privileges. HAPPY NEW YEAR: GRAND GALA BALL! Dal Richards and his Big Band. featuring vocalist Lynn McNeil will swing in the New Year in Vancouver's most elegant Ballroom, The Pacific. Grandiose Gala Buffet. party favours and noisemakers, Hotel Vancouver's traditional New Year's presents, overnight accommodation and New Year's day breakfast buffet are some of the highlights included in this package, “ Price: $275.00 per couple ($150 single). Taxes and gratuities included. Time: 8:00 p.m.— 2:00 a.m. . Dress: Black tie recommended. Tickets are non-refundable and reservations are confirmed upon ticket purchase, LOBBY LOUNGE: Another tradition at the Hotel Vancouver. join friends in the Lobby Lounge for a sing-along to welcome the New Year. THE ROOF: It's a Roaring Twenties New Year's Eve. A great party - and great prizes for the best costumes. Includes five course dinner. dancing to Mark Hasselbach and band, party favors and noisemakers. Price: $155 per couple {$80.00 single). Taxes and gratuities included. . Time: 8:00 p.m. -- 2:00 a.m. Dress: Roaring Twenties costume recommended because we have Ist and 2nd prizes for best dressed couple. Ist and 2nd prizes for best dressed individual. Accommodation and Brunch: Why not stay overnight and join us for our New Year's Day Buffet Brunch. Accommodation and brunch $80.00 per couple ($59.00 single). Taxes and gratuities included. IF you would like to sec the New Year in with your friends at The Roof, but are unable to come for dinner, join us after 1! pm. for a $10.00 cover charge. Tickets are non-refundable and reservations are confirmed upon ticket purchase. GIFT CERTIFICATES, A GRAND IDEA From $10 to Si0G~ buy 10. get ! free. Theyre good for all Hotel Vancouver services from lunch or brunch to a weekend on the town. Hotel Vancouver CN Hotels We're changing. O Vancouver. Hotel Vancouver 0 Toronto. L'Héte!, CN Tower Jasper. Jasper Park Lodge O Edmonton. Hotel MacDonald (1987) Cl Ottawa, Chateau Laurier 0 Montreal. The Queen Elizabeth O Halifax. The Citadel O Moncton. Hote! Beauséjour Ci St. John’s, Hote! Newfoundland 0 Paris. France. Hotel Scribe "Reserve now- many special events are booked well in advance. Call 684-3131 for information and reservations.