C7-Wednesday, June 4, 1980 - North Shore News

Help keep
our forest

Look What’s Cooking At

The Cook’s Nook

“Summer in Italy”
Cooking School

With your choice of the following
Dates: June 4th-11th- 18th - 25th
Time: 7:30 - 9:30 pm.

Register Now 926-0816
Park Royal South

Use your
ashtray.

Chowder fromthe Bay

BAY OF FUNDY 2 tbsp. butter Stir in butter, milk, chicken

CHOWDER 1 cup milk broth and pepper. Pour into

1 cup chicken broth blender along with '%4

' , tsp. white pepper volume of scallops and fish

1 pkg. (702) scallops 2 tbsp finely chopped Puree. Chop scallops

‘ab North Atlantic cod chives coarsely and flake fish, add

fillets. cubed to the puree and reheat ’

4 cups water Cook scallops and fish 1n Serve garnished with chives
1 tsp. salt salted boiling water, unul Makes & servings (8 07
2 cups cubed potatoes opaque Remove — scallops each)

) cup diced carrots and cod Add vegetables to “If necessary. dilute with
1} cup diced celery broth Simmer until tender milk

The cooking of Italy ... an expression of
a country, Us culture, and us people

Sunny days every season of the year

food
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