It’s been said that meat
closest to the bone is the
most . flavorful. -Pork ribs
must have inspired this
saying.

Enjoy pork ribs prepared
in many different ways. The
following recipes come from
scattered parts of the world
but all share one thing — a
delicious hearty flavor.

SPARERIBS ALA
PAYSANNE

2 ~~—pieces back spareribs
about 3 Ibs.

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup fat

4 cups toasted bread
cubes

2 cups diced peeled
apples

2 ‘tsp. chopped parsley

1/2 tsp. salt

RECIPE WINNER

A nice rice dish with almonds

The winner of our recipe
contest this week is Miss
Margery Meers with her
recipe for Tuna with Curried
Almond Rice. Miss Meers
wins a voucher for $10 worth
of meat of her choice from
THE TOWN BUTCHER
LTD., 1254 Lynn Valley
Rd., North Vancouver.

You could be our next
winner. Send your favorite
recipe to the North Shore
News Recipe Contest, 202-
1139 Lonsdale Ave., North
Vancouver, B.C. V7M 2H4.
Be sure to include your
telephone number.

TUNA WITH
CURRIED ALMOND RICE

Enough for three or four -
may be doubled.

1 7oz. can tuna fish

drained

cups (or more) hot

cooked rice

“cup blanched almonds
slivered or coarsely
chopped

pice up sol

1/8 tsp. pepper
1/2 tsp. sage
2 ~=stbsp. brown sugar

Place one piece spareribs
hollow side up on rack in
shallow roasting pan. Saute
onion and celery in fat until
onion is transparent. Mix
remaining ingredients, add
sauteed vegetables and toss

food

‘together lightly. Fill hollow

in ribs with stuffing and
cover with second piece of
ribs, hollow side down. Tie
ribs together and sprinkle
with additional salt and
pepper.

tsp. curry powder
3 tablespoons plus
1 tablespoon butter
1 medium tomato peeled
and chopped
‘a garlic clover minced
’ tsp. Worcestershire
sauce
Tabasco sauce -
a couple of drops
3 si tbsp. flour

14 cups milk
Paprika
2 tsp. salt

2 peppercorns crushed

MISS MARGERY MEERS

PRESENTING... VENISON

this Sat /Sun 510 pm

Vat reerer ay
Destaurant
) fully licenced
106 West 3rd St

North Van,B.C
Phone 984-9741

Kitchen
Centre
Ltd.

DEALER FOR

|

CABINETS

Now offering Formica
Tub Enclosures-installed

Thinking of replacing your countertops? ‘‘Call us"

Roasted loin of venison served

with Bovarian hunter's sauce.
(incls. soup)

6.95

69 LONSDALE
980-4316

KITCHENS
VANITIES
COUNTERTOPS
APPUANCES
CERAMIC TILE

e pork ribs

. and bake 1 hour at 325°F.

~ Cover and bake at 350°F

" SAUCE
until almost tender about
1% hours. Uncover and »y, cup catsup
continue baking until tender cup brown sugar
and crisp about 40 minutes. 1‘ tsp. soy sauce
% tsp. salt
SPARERIBS TAHITI 1% cups liquid from
; . spareribs

3 Ibs. side spareribs or 3 tbsp. cornstarch
2 bs. back spareribs _ 6 tbsp. cold water

‘A cup vinegar

Combine catsup, brown
sugar, soy sauce and salt.
Stir in liquid from spareribs.
Mix cornstarch with cold
water and add to sauce. Stir
and cook until thick and
clear. Pour over spareribs
and bake until brown. About

1 cup water - 30 minutes.

Cut spareribs in t-inch
pieces. Combine vinegar and
water, pour over spareribs

Drain off liquid and save for
sauce. Skim off fat.

C7-Wednesday, April 16, 1980 - North Shore News

.

Melt three tablespoons
butter in saucepan. Add
tomato, garlic, Wor-
cestershire, 2 drops of
Tabasco, % tsp. paprika;
salt and peppercorns. Cover
and simmer for five minutes.
Add flour and stir until
blended. Add milk and
Simmer until thickened,
stirring constantly. Add tuna
fish, cover and simmer for

ten minutes. Meanwhile,
melt remaining tablespoon
butter in another saucepan.
Add almonds and_ curry
powder and saute until
almonds are golden, stirring
constantly. Add almonds to
cooked rice and toss gently
together. Serve tuna over
the curried almond rice.
Sprinkle with additional
paprika.

199%

N ouvelle Cuisine
Cooking School

The new way of French Cooking by Mr. Urs
Geser professional Swiss Chef. Next course
- Starts April 21.

For information phone between 2-6 pm.

926-0900

La Fontana
Restaurant
(Located in the old site of Guppy's)
Seafood

& Continental Cuisine
Your host George Bicho

specializing in -

SENIOR
CITIZENS

15% discount
on food

DINNER: 5:30-10:00

CHILDREN % Price

-Up to Age 12. accompanied
by anadult.

LUNCH: 11:30-2:00
140 East 2nd

North Van. Reservations: 980-6818

FONHOQEGUANOGGEAOOOOQONOAUOCOUOOGESOOGSQNUAUUSEANGENROCCOUOOROOOQOCAECEOONOQOROUOGGOUUNANOQUD

Fresh Fruit : |

Shipped directly by
Okanagan Growers

Our season has
opened and we
are back in full
swing witha
variety of apples
at reasonable
prices.

Wosk’'s parking lot ee

1050 Marine Dr., N.V.

FARMER’S MARKET

United Fruit Growers
TTT TT

ETT EE ELULLULLLLLLLLLULLLLLLLLLLLLLLLPLLLLLLL-Loaiiaioo

=
=
=
=
=
=
—4
=
=
=
=
Aint

Friday Nights

at Woodward's
Restaurants

The man in

the white chef's

hat will carve you a big,
Juicy slice of our tender,

Grade A prime rib;
golden ybrown,
potato next to it.
generous serving of broccoli
with creamy cheese sauce and

nestle a
oven—-roasted
Then a

finally a fresh dinner roll

and butter.
great value.

4:30 p. m.

Tiere: Ss

Great taste....
Served from

Gocaness I, Fo.

‘Wovdwauds

VANCOUVER « OAKRIDGE « PARK ROYAL

* SEVENOAKS

© Open Thurs. & Fri. 9:30 AM - 9:00 PM
NEW WESTMINSTER * GUILDFORD « Wed., Thurs, & Fri.
9:30 AM - 9:00 PM
COQUITLAM « LANSDOWNE « Wed., Thurs. & Fri,

9:30 AM - 9:30 PM

~~