30 ~ Sunday. August 27, 1995 - North Shore News

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Other fiamatiens

valid Wlan. to Wee. 5. FO - 7:00am
Offer expires Sept 27/98

ee

Poca: Launch Wlou.-Fre. 17:30-2:30
Denner: Wlse.-~San. S:30-10:30
14485 Wearine Drive, W. Van.

G2E-471F

sesunstaaea

t)
2 a oe ¢ Pop
“Flavor of India
7 -Authentic Gourmet Cuisine

5; B MON. THRU THURS.
fare 1 FREE DINNER

sy. Purchase one dinner entree, recoive a second entree of equal
or lesser value FREE. Please present coupon before ordering.
, Excles bevarages ¢ and Tandoori enuees. 5) :

Try our exquisite Sunday buffet 5- “Spin

“Dinner Mori-Sat. pr 1pm, Sun. Spur- Spin
Lunch Mon.-Friday {2noon-2;30pm

175 E. 3rd St., N.Van. Reser ations nemmends, 985-5477
Gori A id aa

Canada Tinie first
Cordon Bley
\ “Paris Cooking School

in North America
Owned and Operated by

bore, ae ‘Le Cordon Bleu of Paris
—— ot

“a, All courses taught by professional
French Chefs.

Basic and Intermediaté Cuisine and
~ Basic and Advanced f “astry

~ Courses commence

September 18, 1995

Successful completion of these courses in
Ottawa will be recognized at Le Cordon Bleu .

in Paris and credits can be carried forward...

TRADITIONALLY TEA has been part of many. cultures for centuries but nothing quenches a hot
_ day's thirst like its iced cousin. For a change of pace several fruit juices can be added.

‘To register, please call or write:
400-1390:Prince ‘of Wales: Drive,
Oitawa, Ontario K2C 3NG

. TEL: (613).224- 8603-
FAX: (61 3). 224-9966 _

‘SUMMER IS in the air and it's time
to think of cool. ‘thirst-quenching % ce. (175,.mL) fresh-squeezed
“redreshers, Old standbys like iced |} j : Jemon juice (juice of 4 to 5.
tea and femonade never lose in pop- HAN ‘ , : lemons)

ularity. Iced tea with just a squeeze ( * : 3 ¢. (750 mb) cranberry. juice

4c. (125 mL) sugar

trom a wedge of Iemon is.almost
‘hard to beat! Now, with the newest
trend in fruit-flavored beverages,
~ why not try the following flavor-
infused. iced teas. Lemon, orange
and grapefruit combined with cran-
berry, mint or ginger add up to some
delightful flavor combinations. |

With good supptics of Western-
grown lemons, oranges and grape-
fruit in local markets through the
summer, what better time to sip a
few tall glasses of cooling, citrus-
flavored teas?

; (SPICED LEMON ICED TEA
3c. boiling water:

6 tea bags

“3 cinnamon sticks ,

4 (sp. ground cloves

Pinch ground nutmeg

Ac. sugar.

1% &, cold water

‘Juice of 3 lemons (4 ¢.)

Cracked ice or cubes

Pour boiling water over lea bags

and spices, Cover and steep for 5
> minutes. Remove tea bags and cin-

namon sticks. Stir-in) sugar, Add

cold water and lemon juice: chill:

“ NOT: TO! FALL ASLEEP,

- AND -THIS.1$ WHY:THE®
“LEAVES. THAT. GREW.
“FROM THEM. FUNC: =
“THON AS STIMULANTS. ..

Serve over ice with cinnamon stick .

stirrers, if desired. Makes five 8-

"ounce servings (about 5 cups).

CRANBERRY 'N’ LEMON
TEA PUNCH
3c. (750 mL) boiling water

--.6 tea bags

cocktail oo
Ice cubes

Pour boiling water over tea bags.
Cover and steep for 5. minutes.

“Remove tea bags. Stir in sugar. Add

lemon and cranberry juices: chill.

Serve over ice. Garnish with lemon

peel wists, if desired. Makes seven
8-ounce (250 mL) servings.

ORANGE ICED TEA
2 oranges
4 e. boiling water
§ tea bags
ice cubes
honey or brown sugar, to taste |
With vegetable parer, peel each

orange in continuous spiral, remove -
‘ing only outer colored layer of peel

(eat pected fruit or save for other »
usc). Pour boiling water over tea,
bags and orange peel. Cover and.

steep for five minutes. Remove tea
bags: chill tea mixture with peel-in

covered container. To serve, remove,

peel and pourover ice cubes in tall

glasses. Sweeten. to taste, Garnish |,

with orange quarter-cartwheel slices

cand fresh leaves, if desired. Makes . '

four 8-ounce servings.