eating French about two hours (without the cognac), but this is only if the waiters in your house know exactly the right time to serve and remove the various courses. SNAILS EN BROCHETTE - 6 brochettes 36 mushroom caps 2 cups milk % cup olive oil salt pepper flour breadcrumbs 1 cup white rice, cooked 2 cups hot garlic butter lemon parsley Skewer mushrooms, alternating with snails. Roll them in flour, then dip into a mixture of milk, oil, salt and pepper; roll in breadcrumps. Fry. Serve on a small bed of white rice. Sprinkle with garlic butter, and with chopped parsley. Serve with lemon wedges. TOURNEDOS ‘TRAITEUR' 6 tournedos 6 slices of fried bread RECIPE WINNER 6 slices of goose liver mousse 3 tbsp Madeira (sherry will do) 1'4 cups brown sauce ] can artichoke hearts | can choice quality small green peas water cress food Fry the tournedos. Place on slices of bread and top each with a slice of goose liver mousse. Dilute the Meat juices with Madeira. Pour out graavy, then heat and coat the tournedos. Serve with artichoke earts stuffed with small green peas. Garnish each piece of meat with water cress. SMALL CARROTS A LA VICHY 1 can small carrots 60 g.butter 30g. sugar salt parsley Drain carrots. Combine butter, sugar and salt in a pan, and cook over a low heat until the mixture reaches a syrupy con- sistency. Saute the carrots in this until they are glazed and shghtly brown. Serve sprinkled with fresh chopped parsley. CHESTNUT COUPE A LA CHANTILLY 1 can vanilla-flavoured chestnut cream vanilla ice cream whipped cream Put a generous spoonful of chestnut cream in a fluted glass or a sherbet cup. Add Don’t drink the bread - enjoy it The winner of our recipe contest this week is Mrs. Hilda Layzell with her recipe for Beer Bread. Mrs. Layzell wins a voucher for $10 worth of meat of her choice from THE TOWN BUTCHER LTD., 1254 Lynn Valley Rd., North Vancouver. 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 N MRS. HILDA LAYZELL satility of Taste the many TOSHIBA MICRO-WAVE OVEN DEMONSTRATION 11 AM-3PM- THIS SATURDAY APRIL 26 Talk to the Toshiba Micro-Wave Hostess while she demonstrates the ease and ver Toshiba micro-wave cooking foods prepared’ with efoshiba You'll like the cooking You'll love our SPECIAL PRICE ON ALL FEATURED TOSHIBA MICRO-WAVE OVENS 2H4. Be sure to include your telephone number. BEER BREAD 3cups whole wheat flour 1 teaspoon salt 3 tablespoons sugar 5S teaspoons baking powder 11202. bottle of beer ..ts our specialty! Your home ts probably your ngges! asset Why not tmprove on it with @ lcvely new kitchen? Our jarge showroom teatures many kitchen cabinet stytes Your North Shore Kitchen Speciatist since 1974. 1378 Main St., North Van. 9:30 to 4:30 in the North Shore Plaza kitchen remodelling Co-ordinated Kitchens Lid. Mix the above together. Stir in the beer - mix just unil moist. Put into a greased bread pan and bake at 350° for 1 hour. (Make as you would muffins). This bread ts really good with soup, stew, casseroles etc. For a free estimate with no obligations, call 985-7515 IN ADDITION TO OUR SPECIAL PRICES IN EFFECT TO APRIL 30 BRING THIS AD FOR AN ADDITIONAL $26 DISCOUNT HOME FURNISHINGS 1860 | ONSDALE AVE NUE (AT 18TH) NORTH VANCOUVER 985-8738 (OPEN EVERY THURSDAY & FRIDAY UNTH 9) ‘ood ‘Ting Ce ae eS La Fontana Restaurant (Located in the old site of Guppy's) Seafood & Continental Cuisine Your host George Bicho ice cream and garnish with whipped cream. Cool. When serving, stick in a plain cookie, miniature waffle or small rolled pancake. specializing in - SENIOR CITIZENS 18% discount on food DINNER: 5:30-10:00 CHILDREN "% Price -Up to Age 12, accompanied byanadutt. And if you're still hungry BRETONNE FISH PIE 1’4 cups all purpose flour Salt 6 thisps. shortening 2 ~~‘ tbisp. cold water Cheese Sauce: “% cup flour 1% cups milk Seasoning Ye Cup grated cheese 1 pound fish: White fish or LUNCH: 11:30-2:00 140 East 2nd North Van. Reservations: 980-6818 VANCOUVER Catering and conventicn facilities for upto 1,000 guests. eek, vey rae Qe Bets eit N A OH as Advanced Cooking Instructor Sift flour and salt, rub in shortening and mix with cold water. Roll out and put into pie pan. Bake at 425°F. until cnisp and golden brown. ; 24 O cod, or haddock or ocean xX Q 3g vr ? GOLDEN #2 @ iaeremg” wena @ F CROWN af @ 2 slices bacon) © garals x a a] fal Put fish into cold water, 2 RESTAU RANT A a add seasoning and simmer Honoured by 3: $F fl until tender — don’t over- Canada Manpower appointment [nl cook. ial Mix milk and flour and —— some seasoning, put into DIM SUM LUNCHES sauce pan, heat slowly, stir- GOURMET DINNERS constantly. When thickened add cheese. Stir in the fish and put into baked pie shell. Top with asparagus and bacon rolled into small rolls and bake for 10 minutes at 425°F. Serve with salad. Open every day 122 W. HASTINGS ST. 688-6631 OPPOSITE WOODWARD’ S DOWNTOWN B)G) 5) 5) S)S)S)S)S)5) &)S)S)S)S) J EESEESESEEEEER. fal ol fl fal ial il =) World famous and rightly so. It's a great combination: Trader Vic's cuisine and atmosphere in the beautiful Bayshore setting. Relax first, if you like, with one of our famous cocktails. Then let our experienced staff bring you entrees from our extensive menu. Choose from continental, Polynesian, Barbecue or Seafood specialties. We're open for lunch, Monday to Friday, and for dinner 7 nights a week. For reservations, call 682-3377. See you soon. TRADER VI<'s _ Pe ee