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. Please’ include your. Phone =
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/ Vancouver.

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recipe:

CONTEST,” a
Lonsdale. - Avenue,”

--the' increasing demand. for

eB hamburger as well.

: recipes. ae

"SALISBURY STEAK

A MEAT GRINDER « can ope uP é a. whole 3 new world”
ofrecipes.. : * foe _-. Chuck roast; cubed”
pe | |

i medium < onion.

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= Ltsp.G mb) dry. mustard -
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tsp (2 ml)p | pepper

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easily Gisassembles for quick GE,
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“Canadians eat. eree”s
“quantities of. t ground | beef,

With hambur reer prices ¢ ‘on
the rise, it’s good to- -know.
that an electric. ‘meat and_
food grinder i is one .tool you:
can use. to fight: ‘high meat:
costs.

‘Add . seasonings and ‘mix.
thoroughly.

Grinding‘ “your: nee
hamburger: saves you money Be
and insures: that..-your |: . Canada's 1 most t popular family operated
hamburger i is pure and fresh } ‘floating restaurant. . oe

because you~ ‘control. thet - .
ingredients. You know you |. Our world renowned buffet has over 154

have. quality meat without. |.

additives because: you just). a
‘| enjoya delightfui evening of dining aboar

ground | yourself, and | | me .

nothing beats the flavour of The “Seven Seas” Floating Seafood

freshly ground beef. 7 ; Restaurant.

Chuck. roast is the best « cut
of meat to grind: into }..
hamburger because it is
inexpensive, yet tasty. To.
prepare the chuck for

- While on board ship, enjoy a relaxing moment
in our new San Pan Lounge. BB

grinding, remove the bone | — dale Ave.

(save it to make delicious |. |

soups) and cut the meatinto.| ‘% - Reservations Phone:
one-inch squares, leaving | 4 Ni re + Facacemtone ni on
some of the fat for flavour “0, | s Closed Mona — S .
and moisture. Chuck roast is Ne SEA on we ar ye.

a tough cut of meat, but Foo .,

grinding makes it tender by ? -

breaking down’ the meat | Enjoy Seafood at its Best.

fibres.

With the “Oster Electric
Meat and Food Grinder, you
can grind even the toughest
of meats, easily and ex-
pertly. The grinder will cut
the raw chuck without _
tearing, mashing or 4
Stringing, and_ powerfully
grind it into. juicy. ham-
burger. The grinder comes
with an extra-large nylon |
grinding hopper and food
pusher. for uniform feeding. |
Also included are two

at at Chesterfield
North Vancouver

Open 5 to 12 nightly |
Monday to Saturday

and a menu featuring
Oysters Florentine
Angels on Horseback
Coquilles Saint-Jacques
and Country Pate

ae

‘te PENNY ha BAG
: IS‘ HERE
Never Bitter Only, Better.

Taste the Difference _

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winner. Send your favourite |

to: the NORTH ~ 7

SHORE NEWS: RECIPE — 10¢ ounces sour cream |
leup raisins .

Pinch. salt. cee

“202-1139.
None

| and. when ‘supplies are e low,
: -; hamburger keeps pushing its °
cost: upward. With a meat —
and food. ‘grinder, . you can |
. fight. these rising meat.costs,

and: have high: - quality.
| _Tice,

| - Try some of. these: shone:
‘ground — beef. 7 main ee

m2 2. “pounds | a ke) boneless

<1 can (15 ounces. or. 425, - oo
tomato: ‘Sauce with - celery Q

__ Using fine grinding disc <4

- Form ‘into. 8

7 varieties of exciting seafood dishes. Come and | . 7 a

SOUR CREAM RAISIN PIE
~ A “9” “Pie shell. unbaked | Pe —

patties and sear over: r high
. heat:to brown. Reduce heat
_and ‘cook 10. minutes. Pour
tomato" Sauce over. “patties,
and. simmer.
minutes.’ Remove.cover and :
simmer 10 minutes longer to.
: thicken sauce.

cover.

servings:

_ BASIC "MEATBALLS

oS 2 slices bread: - _
1 pound (454g) stew meat _
a yA pound (227 e)Ppork ©
{small onion. ? .
<2 tbsp: (30 ml) parsley flakes. ha
> J tsp (5 ml) salt © 8
Ye tsp (i mi) pepper -
 dege-
a 2 tbsp. (901 mi) milk

~ mix. thoroughly. ‘Shape. ‘into
- balls using ‘one- ‘tablespoon | |
‘meat. mixture per-ball. Fry in.
small’ amount. of butter...
Yield: 6 ® servings .

michael palmer
august 14 to august 26

ae.

aoc 1 cup sugar a
I tsp. vanilla ae

if: desired. Yield: aa

“Assemble food. “eieee
with fine: disc. Grind ‘bread,
meat” and - onion. © Ad L

Page 21, August 16, 1978 - North Shore New

~N7M-2H4:.

20

“Serve: with

: “Diamond Almas.” _ a
On behall of my family & staff
i would tke to welcome you aboard |

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M thod: . ; one “minutes. :

sugar ‘& vanilla. Blend. Stir.
. in” sour ‘cream,
Next, fold in the raisins. & .
‘salt into. ‘the’ unbaked shell.
B 00°F

| PEACHES, APRICOTS,

“Lower: “heat
-350°R. and continue ‘ba
for 25-30 minutes. ©
“mix: well. ae :

Beat . ‘ege “lightly.” “Add

Y ‘MOUSSAKA
-SOUVLAKIA -
GREEK SALAD

CHERRIES!

“SUMMER APPLES.
“on sale every friday’ S -
& saturday a

"European. & North American Cuisine ae

-) FULLYUCENSED

“ Breaklast. Lunch & Dinner ae

_— “served daily from © :
“Tamto 10pm

Thi: 2 -odey thn: e Sati urday

epue

; “tl ridin ee

: os SATURDAY MORNING onguarasr SPECIAL
"| Boz. Ribeye Steak 3g

‘2. Eqgs & Coffee | e-
; a ~ BUSINESS LUNCHEONS. 2 a Ts
180 East ond at St. Georges 00.1 510
_ North Vancouver _ _

UNIQUE PEKING |

- PALACE ‘DECOR
AUTHENTIC

_ CANTONESE FOOD
ovm 250 DIFFERENT DISHES

Open Mon. - Sun. |
10:30 am ~ 3:00 pm.
6:30 pm - 10:00 pm.

Closed Wednesday.

ra

Golden Crown —
‘Restaurant |

124 West Hastings St. Vancouver

Honoured to be the advanced
‘Chinese cooking center.

Se.
bE

8S
ae

Advance reservations ‘for par-
tlos, luncheons, etc. 6 banquet
voorns available, seating for
over ¥,000. ; “

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