Tt C7-Wednesday, January 16, 1980 - North Shore News

. package directions. Drain

-with a tea towel and: turn out
well.

of pan. Peel off wax paper.
Place cooked broccoli.in a
single layer on_-roulade.
Spoon on about two thirds:of.
the hot cheese sauce. Gently

‘baked. ina jelly-roll pan,
filled and rolled. It is not as
“temperamental as a
. traditional souffle, and can
"-be- prepared ahead of time
‘and reheated.

Blend cheese into the 500
mL sauce in saucepan; heat
slowly, stirring constantly,

For people who have trouble with temperamental souiiles, this tame version known °
as a) aroulade may | be the recipe for you.

Th winner, of our ‘Técipe
contést ‘this week is Mrs.
MacKay with her recipe for
Chicken & Zucchini. Mrs.

MacKay. wins a voucher for.

--$10-Worth:-of: meat of her
choice:

BUTCHER LTD., 1254 Lynn
Valley Rd,, North Van-
couyer,- -

You could be our next
winner. Send your favorite
recipe ‘to the North Shore
News Recipe Contest, No.
202-1139 Lonsdale Ave.,
North Vancouver, B.C. V7M
2H4. Be sure to include your
telephone number.

CHICKEN AND
‘ ZUCCHINI

3 chicken breasts - remove
skin & bone

*3 med. zucchini - sliced

across
1 (14 0z.) can of tomatoes
1 onion - diced

MRS. MACKAY

1106 Davie St., Van, B.C.

_3 tbsp. butter
1A tbsp. artificial lemon.

lengthwise.

4

7 ae

ing favourites canwork

Then add zucchini, allow
to cook until tender for 10 or’
juice 15 minutes.
1 tsp, oregano

%-tsp. parsley Serve with rice.

- Salt& Pepper
from ‘THE TOWN” PPe

*Slice zucchini across -not

Melt butter in skillet.
Brown onions. Dice deboned
chicken into mouthsize
pieces and add to butter &
onions, browning — slowly.
Add tomatoes, lemon juice
and spices.

2 sessions starting: Jan. 14 (Mon.)

1 session in French: Jan. 25 (fri)

© 8 week course $40

- couples $55
* All classes at 7:30 p.m.
© Call now - limited enrolment

win
Jowers

European & North American Cuisine

Prime Rib Night!

Thusday *7.90

Thursday
180 E. 2nd St. at St. Georges 980-1 51 0

Let simmer uncovered for
20 to 30 minutes.

including soup or salad

GYPSY MUSIC
Live at the TOKAY

‘*Excellent Food’”’

Reservations Advisable
Te Campiete your Otining Pleasure we have Gypsy Must on Weekondn
George Kovacs nightly on plano
Mov Yaa, foprta ib pote
Open {oar

Vv gary

_TOKAY

Hungarian Restaurant

pote

685.4531

‘BROCCOLI
ROULADE

125 mL butter or margarine
175 mL all-purpose flour

5 mL dry mustard °

5 mL salt

2 mL pepper

2 mL nutmeg

1L milk

' 6 eggs, separated
1 package (284 mL) frozen |

broccoli
250 mL cheddar Cheese,
shredded breadcrumbs.

Preheat oven to 200
degrees Celsius. Generously
grease a large jelly-roll pan
lined with wax paper, grease
again and dust with flour.

Melt butter in
mustard, salt, pepper and
nutmeg. Over medium-
lowheat, stir in milk; cook,
stirring constantly, until
mixture boils ‘and is
thickened. Measure 500 mL
of sauce into small saucepan
and set aside for making
cheese sauce.

In a medium bowl, beat
egg whites until stiff and
glossy. In another bowl, beat
yolks slightly, then slowly
beat in remaining hot sauce
until thoroughly biended.
Fold yolk mixture into
beaten egg whites until no
streaks of white remain.
Spread evenly into prepared
pan. Bake in preheated oven
about 20 minutes, or until
golden and top springs back
when pressed with fingertip.

While roulade
cook _ broccoli,

bakes,
following

Diet Gourmet
Cooking Course

17 (Thours.)

King’s Diet

Gourment Catering

317 W. 22nd, NV.
986-6749

Homemade, fresh every day

salad

flavoured with herbs and apices:

appetizer
schnitgel
vicrmesc

Breadod vee cuties served will:
potato salad

Breaded cultet with spacial
mushroom sauce

large .
- saucepan. Blend in flour,

German-Austrian Culsine

Soup of the dary

Finaly sliced cucumber in house dressing

a@ vanoaty Contd plate

Schnitzel jaiqer

Lunch menu 11:00-4:00 Mon.-Fri.

until cheese melts and sauce __ roll up lengthwise, using the

is smooth. _tea_ towel to. help you.

Transfer to. serving platter.

Remove roulade from and serve with remaining
oven and sprinkle with cheesesauce. _ -
brcudcrumbs, then cover _ Makes 6 servings.

VANCOUVER

Catering and convention facilities

_ for upto) 000 guests. g@ ke
i GOLDEN 7 |
_ 7:
: CRO NN Be
Honoured by am: a >

Canada Manpower appointment
as Advanced Cooking Instructor

DIM SUM LUNCHES
GOURMET DINNERS
Open every day
122 W. HASTINGS ST. 688-6631

OPPOSITE WwOODWARD'S oe

{ ar ain.

4 750 Lonsdale
987-4441.

We are grateful for your kind support and patronage
and in keeping with our practice of Better Service
Everyday..... The Pizza Pieman Presents:

PIZZA PIEMAN
HAPPY HOUR?

8:00p.m. to Midnight
Every Sunday to Thursday

$1.00 off every order that is over $5.00

This is not applicabte to our
Deep Dish Pizza or House
Specials.

We are Still offering our 10% discount on all pick up
orders... toon. ou your choice... ..
1.00 off.

Now
Open!

Roast of beef tenderloin
prepared trom traditional
Bavarian hunter's recipe

4.95

Gypsy schnitzel
‘semteraoe
hungarian
qoulash

Hungarian vorsion of beet stew

69 Lonsdale
980-4316

-95
4.95

9
>  jaigerhof steak
AS ne randy wee
° 7.80
dessert 1.50
4.95 0 . 90
%.65 beverages AB

Dinner ‘tit 10:00 Tues.-Sun.