a» delicious
“.eminiscent of hot .s

' ALL 1 takes to make a perfect blend of tea is imagination and a Hite adventurous spirit.

Mix tea for variety

A GIFT idea for a tea
Sana is to take: your

Tea sash are quick and
easy. toimake and less expen-

: a ready* mc serve. Then add |
ice and soda water.: Makes, 8.
” cups (2 L).’* :

water, add the: tea, then pour,
+ boiling ; water . over thi :

a iaridiente

The Tea Colada P
cold: °

days;. the Mulled Tea ‘odd:

- is. a’ terrific’ warmel upper at
: - large”

for chilly winter evening
‘Tea Colada Punch

"2 teabags’

“lcup (250mL)boiling ater
‘Lcup (250mL) sugar’.
a Sees (600mL)pine pl}

1 cup (@50mi) light rum

2 oranges .° |;

Maraschino cherries

750 mL : ‘bottle’ chilled soda
water ;

Ice

Pour boiling water over
teabags./ Cover and let stand’
5 minuies. Remove teabags,

‘add: ‘sugar’ and stir until-
. dissolved. Let cool.

Meanwhile, make’ orange

garnish by cutting peel from °

- orange in a continuous

with an orange slice, : a
crabapple and cinnamon
stick. Makes 8 cups (2L).

Orange Spiced Tea

¥% cup .(175mL) toose black
tea leaves

Ys cup (75mL) dried
orange peel pieces

2 cinnamon sticks, broken

2 tsp (10mL) whole cloves
Combine ingredients and

Store in a covered, air tight |

container.
‘Note: Dry orange peel i ina
250cF (120°C) oven for 30
d id: brit:

- Y cup (S0mL) dried lemon’

Mulled Tea Todi,

: Wi “cup. “(75mL) . dried. mint -

-balm / or - dried lemon
verbena:

leaves ae

“Combine: ingiedients and.

” store’ in “covered; air tight
container. |: :
- Spliced Tea’:

¥% cup (175mL) loose .
black tea leaves . :
2 tbsp (25mL) anise. seeds '
a tbsp (SmL)whole ,
‘-corlander vans

me “L.thsp (5mL) whole

“packed brown & sugar’ toe
0 crabapples, awhole .
fove ineach © |

and cinnamon

teabags. Cover and let stand

5:,.minutes: Meanwhile,
saucepan,

flavors. Combine ‘with’. hot

tea:and -pour into. a: heated -

chafi ing dish or slow cooker. .
hot" et

allspice‘
‘Combine ingredients and

“store in.; covered, , air. tight
| container. os

}

Pour! boiling ‘water over’: -

in: ° Ps °
; -combine. J
- ¢ranberry- apple; drink, vot
" Seasonings and. brown sugar.’

Simmer. 5: minutes’ to, blend! -

(To)

JANUARY v7:

65 - Friday, January 24, 1986 - North ‘Shore News

an apple pie

SINCE’ CANADA'S fi al

settlers planted apple trees in
the early 1800s, this fruit has
played a major role in
Canada’s culinary heritage. |

What better way to pay
tribute to this true Canadian
classic fruit than with (a
sampling of traditional apple
recipes? All Canadian Apple
Pie. is such a_ creation,
reminiscent of those

treasured recipes that have -
the family for:

been. in

generations. it' is

delicious, easy to make and :
best tasting when served
warm from the oven. ,

Even better, most ingre-
dients are probably stocked

in ever kitchen pantry. ;

|
ALL CANADIAN APPLE
PIE :

i

Lemon and orange rind

- add flavor to this tangy fill-
ing with a light and feky

crust.

“PASTRY,

Teup macgarine

3 cups all purpose four
1 large, egg, beaten

1 tbsp. lemon Juice

_ 3 thsp. cold water

FILLING:
5-6 Spy apples .
Y% cup granulated sugar
‘ cup brown sugar

1 tsp. flour ©

NOW OPEN!

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Great food, great ‘prices, great music,
great fun, Burgers from 92.50

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.

i

FEBRUARY 9

imL
SmL

¥% (sp. nutmeg
1 tsp, clinamon
grated cind of 2 lemon
Erated rind of 2 orange
1 thsp. orange juice. mL
; 1 tbsp. margarine ' mL

‘TO MAKE PASTRY:

‘Rub margarine into flour
until mixture resembles fine
breadcrumbs. - Mix: together

i

egg, femon juice. arid cold

water. Sprinkle over flour
mixture. Combine together
and knead gently until mix-
ture forms a bail. Divide in-
to two. Wrap and refrigerate
for.30 minutes..On floured
board roll out half pastry
and fit into a 9" (23cm.) pie
plate with a removable base.

To MAKE FILLING:
Peel; core and: slice ap- -

ples. ‘Combine’ granulated -

bw 7
Music |)

> Thurs.

‘to Sun...

sugar, brown sugar, flour, .
nutmeg, cinnamon and.
grated rinds. Cover bottom
of pastry shell with sliced
apples and. sprinkle . with
sugar mixture. Repeat layers
until pie shell is filled.
Sprinkle with orange juice.
Det. with margarine.

Roll out -remaining pastry
and fit. over apples. Trim
and crimp edges -together.
Make two vents in centre’of
pie to allow steam to escape.
Bake at 425°F. (220°C) for
10-minutes. Lower. heat to
375°F (190°C)-and bake for’
a further . 35-40. minutes: or
until crust turns golden ard
juice is bubbling. : os

: Bennington’s Seafood House invites you. qt
and your guest to receive one complimen-.
“tary Entree when one Entree of equal or

. greater. value is purchased on presentation

. of this coupon.

Valet Feb. 7/86
‘7 days a week after 4:30. pm

MAX. VALUE,

aU)

At the Lonsdale Quay, North Vancouver.

reservations Sae274

NATION SAL. IE

=F. F eB A

‘Veep 250mL) 0 Inge

IAITADARA
INE” WRAA’

eresh smoked Salmon.
an

Uncooked shrimp |
Meat. 299

(Frozen one Ib. bag)
(Limit 3. :

Catch per Customer)
atch
ce + fu saafinas va _929- 1 597,

2065 Dollarton Hwy. North Vancouver
-} Open 7, Days a Week

. MB NOW THAT OUR RENOVATIONS ARE COMPLETE WE NEED TO CLEAR

_ @ DISCONTINUED AND MANY ONE OFA KINDITEMS & UP TO 70% OFF
® SALE ITEMS&MANYFLOOR MODELS REDUCED 20%0R MORE °

@ Sale prices areon floor'models or unassembled units with detivery extra er
a Limited quantities and colours on some items ee
. Monday to

Thursday
Friday.
Saturday
Sunday

10-6
40°8
10° 5:30
12-5

eo.
ao

SeaaeBe

the
Captain’s
97 Water Street
Vancouver
682-3868