hug them to m
ing good supper.

Whether they’re just boiled
until they burst and come to
the table with a vegetable like
red cabbage with wine and
apples, or whether you do

smoky-colored|’ European-style frankfurters and
osom in anticipation of a whack-

them in a skillet with a lot of
onion and potato, to me they
mean ideal winter food. This
following one that | offer
you, ‘‘Wurst With Cabbage

Simple sole

Recipe winner

THE WINNER of our recipe
contest this week is Lyne
Armstrong with her recipe
for Sole with Shrimp. Ms.
Armstrong wins a voucher
for $10 worth of meat of her
choice from ‘‘North Shore
Quality Meats’’, 1406
Lonsdale Avenue or Lynn
Valley Meats, 1243 Ross
Road, North Vancouver,
B.C.

You could be our next win-
ner. Send your favorite recipe
to the North Shore News
Recipe Contest, 202-1139
Lonsale Avenue, North Van-
couver, B.C. V7M_ 2H4.
Please be sure to include your
phone number.

This is an outstanding
recipe for sole. Everytime |
serve it people insist on the
simple recipe. It 1s easy to
prepare and takes little time.
With so much entertaining
during the Christmas season
it is a must.

SOLE WITH SHRIMP

4 large fillets of sole

or 8 small
salt & pepper

“ cup chopped green onions

1 cup dry white wine

4 tablespoons butter

2. tablespoons flour

t cup milk

'‘ cup chopped shrimp +
(6-8 whole shrimp cooked)
chopped parsley

1. Put even amount of chop-
ped shrimp in middle of sole
pieces and proceed to fold the
sole from one end to another.
Arrange with end piece of
folded sole in buttered bak-
ing dish.

2. Sprinkle salt, pepper and
onion over the arranged fold-
ed sole. Pour over wine.
Cover with buttered foil.
Bake at 350 degrees for 15-20
minutes.

3. Meanwhile, in pan melt
butter and stir in flour. Add
milk and “% cup of fresh li-
quid from oven pan. Whisk
until smooth. When fish is
finished cooking spoon this
sauce over it.

4. Sprinkle whole shrimp on
top and fresh parsley and
serve. DELICIOUS!!!!

MS. LYNE ARMSTRONG

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Start making your own!

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and if takes litth: Ume

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har stock of Valentine Molda is now avatlable so shop
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980-6200

and Wine’’, was another of
the good things tucked into
my ‘‘Must Try’’ file.

This type of sausage
definitely needs heating
somehow — this isn’t the

kind you slice up for the an-
tipasto tray. For these you
need only one or two per per-
son — and bring your teeth:
some times the skins are on
the tough side. Any left-overs
make a fine addition sliced
into the pea-soup, or just
whole in a bowl of lentils.
Sauerkraut is their natural
companion, of course, but if

you have to cook for a non-
believer then cabbage, either
red or green. Great lashings
of mustard, preferably the
hot kind, and a tankard of
beer or some rough red wine,
you've got the makings, man

First of all, lay the
sausages into a skillet, no
heat, and cover them over
with boiling water. Leave
them there while you deal
with the cabbage part. Melt,
in a big frying-pan,

2 Tbspns. of butter (30mL)
Add 2 medium onions, thinly
sliced

1-2 cloves of garlic, minced
Cook, stirring occasionally,
until the onion shows some
brown. Meanwhile, shred a
medium head of green
cabbage,

McINTOSH

APPLES ©

OKANAGAN ¢ FANCY GRADE

EDGEMONT VILLAGE. NORTH VANCOUVER

CS - Wednesday, January 11, 1984 - North Shore News

one of about 1% Ibs. (750g)
Add the cabbage to the
frying-pan and toss and stir
and cook until it is limp,
perhaps ten minutes all told.
Now add
1 tspn. of caraway seed

(1 used a bit more)
1 tspn. of salt
“2 cup of dry white wine

Sur well, and bring it all to
the boil, and for about three

minutes keep this up until
most of the liquid has boiled
off. Spoon the cabbage mix-
ture Out on to a warm serving
dish and put it into a warm
place while you do the
sausage.

Put a lump of butter into
the same frying-pan, and let
it melt while you drain the
sausages, then roll them
around in the fat and allow

them to brown slightly before
placing them around the cab-
bage. You’re ready to serve,
a dish more acceptable with
fried potatoes and/or boiled
onions with red sauce.

Red sauce? That’s what
you get when you melt a little
butter and stir ketchup into it
to heat up.

If you can get away with
sauerkraut, then it goes on to
the bottom of the casserole,
then the frankfurters covered
with apple sauce, or sliced
peeled apples, and then more
sauerkraut on top. Beer
poured over helps the flavor
— not too much, and leave
the casserole uncovered in the
oven for at least 45 minutes.
Put a potato in to bake
before you start all this.
What an enviable meal!

LAUNDRY
DETERGENT

A.B.C

SLICED

MONEY'S

BLUE LAGOON
| 180 g Tin

69°

: ., 1
is vidoe ye:
‘ . gy -

¥ : "

te - poo

PRICES EFFECTIVE JAN. 11-14, 1984
WE RESERVE THE RIGHT TO LIMIT QUANTITIES.

CQewrans antwnein