Learn to wok the wok | _ cWwwwanénew. ws

From page 24

Whisk until weil blended.

In a large bow!, combine egg,
brown sugar, melted butter, cream
and vanilla. Blend well.

Add flour, remaining 3
Tablespoons cocoa and baking
powder.

Pour into prepared pan.

Top with coffee mixture.

Place a round wire or bamboo
rack in a Wok.

Put filled baking pan on rack.

Pour boiling water into wok to
reach halfway up sides of baking
pan.

Cover and cook over low heat
until toothpick inserted in top
half of cake comes out clean, 20

to 25 minutes.

Remove baking dish from
rack,

Serve warm, Spooning fudge
sauce over cake,

Kasey Wilson is a food, wine
and travel writer, restaurant
reviewer and British Columbia
contributor to Pacific Northwest
The Beautiful Cookbook.

Street-proofing seminar offered

THE NORTH Vancouver
Recreation Commission will
hold a Street Proofing Our
Kids (SPOK) seminar on
Tuesday, Jan. 30 at Seylynn
recreation centre.

Over 25,000 children have par-
ticipated in SPOK, which has been
featured on the TV program
America’s Mast Wanted.

The seminar is designed to
assist children to be vafe in their
own neighborhood, to give them
knowledge and skills to protect
themselves, and to teach them how
to handle a potentially dangerous
Situation with a stranger.

ee

The program stresses common
sense and recognizing unsafe situ-
ations before they become vialent.

The founder and instructor of
SPOK, Frank Olson, is a survivor
of child abuse. As a corrections
officer, Olson has spent 13 years
working in both maximum- and
medium-security prisons. He has a
martial-arts background and has
taught the SPOK seminar in
schools, recreation centers and
alls throughout B.C. and the U.S.

The evening will consist of two
separate sessions: one from 6 to 7
p.m. for children who are in
Kindergarten through Grade 3, and
another from 7:15 to 8:45 p.m. for

COLUMBUS FARM MARKET

| Corner of Edgemont’ ‘Bw. & Queens ;

We resarve the right to fimtt queatitizs. Prices {n affect Wed. Jan. 17, to Tues. dan. 23, 1896

sais time tested recipes for every
taste, freshly made in our store with only

pure ingredients
Authentic Scottish

Gis

Made from an ol’ Glasgow recipe

AVAILABLE IN SM ® MED ©

LARGE ~ 1 TO 5 LB. SIZES

JUST HEAT & SERVE © ORDER EARLY

Www %
MADE ON
PREMISES
BLESS THAN *
A surat
FRESH
SPICES
N HO FILLERS
OR MSG

EPPING, OXFORD, YORKSHIRE
& CAMBRIDGE

p99 | |

Sausage $

Packed in natural

casing to Preserve

711 QUEENSBURY AVE.

NORTH VAN
HOURS: MON.-FAL:

985-2444
330-6 / SAT. 9-6"

teen
* 983-9336 |

children in grades 4 through 7.

The fee is $13 per child for the
first session and $15 for the sec-
ond. Children must be accompa-
nied by a parent.

For more information or to reg-
ister, call 987-PLAY (7529) or
drop into one of the North
Vancouver recreation centres.

NAVEL,
Ges =|

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California, al certified

| Lies kesM
‘AULTIGRAIN }
| HONEY PUFFS
CEREAL
ECO-PAKS

iPuffed whole grains
“sweetened naturally.

99
Berne
ORGANIC

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a Life Farm, me

ort

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WHOLE Foops
MARKET &
RESTAURANTS

Prices in effect until closing January 21, 1996.
We reserve the right to limit quantities.
No sales to merchants.

NR Fettucinie i, Linguine ‘Penne
table flavours

a2 g Rep $4915

|, Plus deposit. Reg. $1.39
If Limit 6 per customer,

Ao? $1.99

:
*

“1 LOVE BAGELS"
Montreal Style $ 99 .
6 Pick

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& Pixin.

| Regular, No Sale or
White Com.

Reg. $2.69 :
ey
acura :