“Consequently, ‘IMSI : thas:
"copyrighted. a: logo “which.
“enables « consumers : to.

“maple” “on-syrup.
official .of,-the Interna nal
Maple Syrup Institute says. :

stores *: Sand. : restaurants.
Produéers,. © “packers “and -
distributors. -of pure. maple ,
syrup: used. the logo. - half a
maple leaf, * a‘ bucket;
spigot and a drop. of sap - is :
‘assure: consumers, they -are -
‘ buying an IMSI laboratory
‘verified product. i.

: AS the. demand for maple’
: syrup rises ‘and’ ‘production’,
. increases; - IMSI Executive |
‘Manager. Claude | “Tardif.

wants to make sure shoppers
arent fooled any. Tonger:
a “Sixty-five: per: cent of the
people - think table syrup is-

pure, but i it.isn’t,” Tardif said:

- Officials Say. it's too soon -
- during a promotional tour.”

to tell. whether « or not the~ _

; into, a central
reservoir. After that, the
“Aabor-intensive boiling
process ‘which removes
"excess water by. evaporation.
. ds about the same as the one.
~-used by. Indians
discovered it centuries ago.
“In.many ways, | think it
will, . be impossible.

. mechanize the ~indusiry.”

dard Said. “While. tubing —

who |

to. «

dishes.

‘Herb Seasoned Staffing ring | is. perfect for serving Turkey a la King 6 or other creamed —

Aring for the turkey 7 ae -

: éify { of the product. the
A _voiling down will always. be
f. the same.’

’ The "stuffing from the.

“turkey is gone as is the-:

: gravy: What's left are the last
tender tidbits of poultry and

-they’re too good to waste.

What’s' needed is a new
recipe idea if you are to
enjoy those last morsels of
teft6ver turkey.

4 eggs, well beaten

Seasoned Stulfing ~

1 (10 %-ounce) can con-
densed chicken broth

I cup milk ' 7
2 (10 *A-ounce each) | cans

“ condensed cream of chicken
- soup

2 cupsdiced cdoked turkey

jaki chefs"
the only
isemakers
we need

Come celebrate New Year's Eve with us.
We promise you one of the most entertaining
_” culinary vaudeville shows in town.
And a delectable gourmet meal that’s ah-so affordable..
Menu

Ume (chicken roll) |
\ Sakura (Tomato stuffed with Tuna and Caviar) .
bo Crab Taline

Shabu Shabu Consomme - ’
Yaki Yaki Shrimp and Scallop Appetizer
New York cut Kobe-style Steak & Lobster

Four Fresh Hibachi Vegetables
Japanese Rice

Ice Cream or Mandarin Sherbet
Japanese Tea

Complimentary New Year's Eve Trinkets

Just $23.95 per person
Reservations, please

VILLA

Teppan Steak and Seafood House

83 Chesterfield Ave., North Vancouver, 734 Broughton Street, Victoria,
986-1155 (one block from Sea-Bus terminal) 382-5165 (a few steps off Douglas Street)

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STUFFING RING
WITH
TURKEY A LA KING

1 (8-ounce) package Pep-
peridge Farm Herb

1__(4-ounce) _ jar_pimiento,

drained and diced

1 (10-ounce) package frozen
peas

In a bowl, mix stuffing,
chicken broth, eggs and

All occasions, anywhere on the North Shore

Phone HEINZ REINHARD

980-8716
222 Pemberton Ave., North Vancouver

we are now open

for your: pleasure

131 W. Esplanade
N. Van
986-1181

Reservations advised

4

‘milk. Pour mixture ° into a.
well greased. ~6-cup—_ring _
mold. Bake ina preheated.
oven (350 degree F).for 40

minutes or until puffed and -
brown. ;

While ring is baking, .
combine remaining
ingredients in'a saucepan .
and simmer until piping hot

and peas are cooked. Un-

mold ring on a platter and

pour Turkey a la King into a

bow! and place in center of

ring.

Cut ring into sections and
spoon Turkey a Ja King over
stuffing. Makes 6 servings.

“traditional Spanish

snacks”