_ Vancouver

The winner of our recipe
contest this week is Mrs.
Isobel Goldsmith of North
Vancouver with her recipe

for: “‘Yuletide Ice Cream
Sauce”’. :
Mrs. Goldsmith wins a2

voucher for $10. worth of
meat of her choice from the
TOWN BUTCHER LTD..
Lynn. Valley’ Rd.. North

MRS. ISOBEL GOLDSMITH

‘If it’s turkey for your New
Year’s feast, here are three

_ further interesting recipes

for stuffing—to add to those
we printed on last. week’s

' Food Page.

' bowl

STEVE’S FAVORITE
STUFFING —
8 c. soft bread crumbs
% cup milk
cooked giblets cut fine
1 egg - slightly beaten
salt and pepper —
2 apples peeled and finely
chopped
2 Ige. onions
2 tsp. poultry dressing
1 cup chopped celery
Cook the apples. onions
and celery until just tender.
Soak, bread. crumbs in milk
and squeeze dry. In large
thoroughly mix the
bread crumbs, poultry dres-
sing. salt and pepper, egg.
giblets, ‘cooked “ apples,
‘onions, celery and % liquid
they were cooked in. |
This makes a very soft,
tasty dressing. Stuff neck
and cavity and truss up.

TASTE THE”

7 Pacific Contra:
560 Cantino St,
soot ie agon store

Popey ay tpi
vhe Ghaly JAN

yt
h? Hie Hida!

_ % cup dates - chop and cover

‘1 cup marachino cherries,

“dtin Kadota figs with juice,

4 cup water —

- oughly.
_ Seasonings adding more salt,

‘You could be our next
winner. Send your favorite
recipe, along with your name
and telephone number to the
North Shore News, #202 -
1139 Lonsdale Ave., North
Vancouver V7M 2H4

”

YULETIDE ICE CREAM —
' SAUCE

with boiling water for 3
minutes, then drain.
halved with some juice.

diced
‘2 cup sugar

% Ib. well toasted almonds

- Combine sugar. and water.
‘Boil 5 minutes. Mix with fruit
- and add cherries. A mixture
of red and green cherries is
_attractive for the Christmas —
‘ season.
cream.

Serve over. . ice

- OLD-FASHIONED
POULTRY STUFFING
8 cups fine soft bread crumbs
¥% cup chopped onion.

2 tbsp.chopped celery leaves__.
‘4 cup melted butter (more if ..

desired)

'” tsp. salt

1/8 tsp. pepper

2 tsp. poultry seasoning or
sage and/or savory

Combine ingredients thor-
Taste and adjust

poultry seasonings. etc. if
desired. Stuff lightly into ‘the
body and neck cavities of the
turkey. Yields - enough to
stuff a turkey approximately:

eight to 10 pounds. :

RICE STUFFING
10th. turkey.
% cup rice.
’ Ib. mushrooms
2 tbsp. butter
2c. ground cooked meat
“% Ib. pork fat
2 eggs, slightly beaten
salt and pepper
Boil the rice in salted
water just until tender. Rinse
and drain. Trim, wash and
chop the mushrooms. Saute
in butter for 5 mins. Combine
the ground meat and fat. Mix
everything together, season-

- floating. restaurant.

. jing with salt and pepper and
cmix in the beaten eggs. .

“DIFFERENCE! 4 /

The holiday _ festivities

have come -to an end and

inevitably you- have leftover

turkey. And -- inevitably -- -

you are dreading those
traditional questioning
groans of ‘‘turkey sandwich-
es again?”’

This year, why not give
your turkey sandwiches the
French. “‘touch’’ by combin-
ing them with a mushroom
and. sherry. sauce and a

generous sprinkling of Par-

mesan cheese. A few tnin-

a utes under the broiler will

change your. ‘‘inevitable’’
turkey sandwiches into an

-elegant but economical lun-_

cheon dish... This gourmet.

_ “sandwich, the creation of a
‘famous ~Quebec chef, has

universal taste-appeal, prac-

_. ticality, economy, and most
‘important, the nutrition that
- comes from eating whole- ©

some poultry and. bread,
enriched with B vitamins,
thiamine, riboflavin and nia-
cin. Serve your
Gourmet Gobbler Sandwich-

es and their groans will turn.

to welcoming cries of ‘*Wow,
turkey sandwiches!”’. .

Joan. Fielden, the Bakery -

Council of Canada’s. Nutri-
tion Consultant, says it’s
easy to make them. Here’s
how:

GOURMET |

" GOBBLER SANDWICHES —
8 slices enriched white bread

4 slices white meat of. turkey
(4 ounces)

1 cup thick cream sauce

3 tablespoons melted butter

_3 tablespoons flour

% teaspoon salt

dash of white pepper

1 cup milk

2 cups: sliced fresh mush-
rooms (8 ounces)

“Canads's most popular family operated

- Our world renowned buffet has. over 54 .
' varieties of exciting seafood dishes. Come and |
. enjoy a delightful evening of dining aboard

" The.““Seven Seas" Floating Seafood

Restaurant.

While on board ship, enjoy a relaxing moment 4
in our new San Pan Lounge. - .

« . Aan ¢

% cup chopped onion

ing milk and cooking until

_over. sandwiches.
iately. Makes 4 servings.

f: ily -

| would like to welcome you aboard

835 Hornby St RESTAURANT Phone 688-2255 |

1 block south of the Hotel Vancouver
Vancouver's Most Intimate Restaurant FREE PARKING!

lf you've got nothing on for lunch-
neither.
dowel

A cup melted butter

% cup sherry -
- On one slice of bread place
a slice of turkey. Cover with
second slice of. bread; trim
edges. Put sandwich on
silver platter or broiling pan.
Cook mushrooms in % cup
butter until tender. Add -
onion and saute one minute...
Add sherry. Prepare cream
sauce by blending melted
butter with flour, salt, and
pepper, then gradually add-

thick.

- Add to mushroom mixture
and heat through.Pour sauce
Sprinkle
with grated cheese ‘over
sandwich and sauce. Place
under hot broiler to melt
cheese and. serve immedi-

Ric f Adk

~ “McAdams Sunday Dinner :
| prime Ribs. of Beef with soup, salad, mashed |
1’ potatoes, green peas and yorkshire pudding. .
Dessert - trifle (sherried, of course)

(MacAdam’s cut - a tradition since 1976 or —
: English cut)

The Tudor Room—dine in the
quiet and charm of en English
tan Atmosphere. An exper-
. tence you'd be proud to share
with friends and relatives.
Relax by the crackling tire.

GUPPY’S

_ Famous for Seafood

NOW OPEN
SUN DAYS

140 E. 2nd St., North Van

Nosth Vancouver. | | . . Telephone -

9867-3344 or 987-8318 Doo 980-6322

Open 4:00 p.m. to Mid-night. :
; Diamond Almas: - CHARGEX | MAST ERCHARGE
‘On behals of my fomlly & stait

‘AMERICAN EXPRESS.

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