@

The opportunity to buy

fresh fruits and vegetables is -

ali too short. Now’s the time
to switch to **summer foods’’
for quick and easy prepara-

tion of nutritious meals. This —

change will bring a feeling of
fitness anda surge of
energy.

~

Salads with a pasta base

have nutrition balance, sat-

' isfy the appetite and are easy
to put together. What’s
more, pasta salads never
mush. They are great to tote
to summer picnics. parties

and family reunions. Com-.

plete a pasta salad meal with
some fresh fruit and kitchen
work is. finished in 15
minutes.

Well-balanced meals -in-

‘clude foods from the four.

food groups: cereals aud
bread; dairy foods; vegetab-
les and fruit; meat and fish.
Pasta is in the cereal group
and combines well with the
other three groups. Pasta has
the B vitamins, is a carbo-
hydrate providing quick and
lasting energy. In addition,
pasta is a low fat, low
sodium, easily digested food.

The best salads are fresh,
secret is to wash and dry all
vegetables before tossing.
Cook the pasta until tender
but firm, and rinse with cold
water and .drain, before
adding to the other ingred-
ients. This eliminates surface
starch—a step’ that’s not
“necessary when pasta is used
in hot dishes. Favorite pasta
shapes’ for salads include
elbow macaroni, small .sea
shells, stars, bows and
wheels. 7

- Tossing is best done with a
light hand and two _ forks
about an hour before serving
so that the flavors blend.
Refrigerate.

Dieters are always  sur-

prised to find that pasta can

‘be enjoyed with calorie-res-
tricted meals. Use skim milk
cheese and sauce with a light
hand! Pasta combines will
with low-calorie raw veget-
ables such as zucchini.
radishes, tomatoes and cu-
cumber.

GREEN GARDEN SALAD .

2 cups (8-0z) elbow macaroni

1 cup creamed cottage
cheese

1 cup diced celery

1 cup radishes, zucchini and
cucumber thinly sliced or
wedged.

2-3 tbs. low-calorie Italian
dressing
Lettuce

4 hard-cooked eggs

DON'T LET ROAD CONDITIONS
TURN YOUR WORLD UPSIDE DOWN

SAFE DRIVING
IS A FAMILY AFFAIR

*

its

Colourful garnishes brighten family and company meals. Use
them to add delightful touches of colour to cheese, meat, fish and

salad platters, even desserts.

Garnishing is an

art
adding appeal to the presen-
tation of food. A garnish, like

an ‘ornament, adds to the
appearance of food, but

should not be gimmicky or

overwhelming.

Carrot Daisies: Cut out
V-shaped sections from the

- edge of a slice of carrot. Add

vegetable or parsley centres
if desired.

Radish Rose: Thinly slice
the outer red skin of firm
radishes into petals. Place in
ice water and petals will fan
out during chilling.

Radish Fan: Make thin

parallel cuts across long oval

radish, not quite to stem end.
Stand about 30 minutes at
room temperature. Spread
fan like. Crisp in ice water.
Tomato Tulips: Score five

linec therauah ckin of charry
a seawuggir JER aae We Weiwadk ¥

tomato at regular intervals

BREWS OL

.from end half way down

sides. To form petals care-
fully peel back skin. Centre
with parsley, if desired.

Lemon Twist: Use a fairly
thick slice of lemon. Make
one cut from outer edge to
centre of slice. Pull cut edges
in opposite directions to form
an S-shape twist.

Carrot Curls: Peel large fat

The winner of our recipe
contest this week is Mrs. R.
Ryan-Lewis with: her recipe

for ‘*‘Meal-In-A-Bundle’’.
Mrs. Ryan-Lewis wins $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 North Shore News,
#202-1139 Lonsdale Ave.,
North Vancouver, B.C. V7M
2H4.

‘*MEAL-IN-A-BUNDLE”’
2 Ibs. lean chuck, cut in 1”°
cubes
6 medium-potatoes peeled &
diced

carrots. They should be at
room temperature. Cut off a
lengthwise slice “%4 to /% inch

thick to give a broad flat

surface Starting at the

Ree ate we ween tas vaaw

end witha vegetable peeler,
cut thin strips from the flat

.
tin
vs

surface. Curl strips around

finger and- fasten .with a
toothpick. Drop in cold water
and refrigerate several hours
or put in a bowl of ice water

‘for at least 1 hour before

serving. Remove toothpicks.

Cook macaroni according
to package directions. Drain,
again. Combine with all! the
ingredients except lettuce
and eggs. Check seasoning.
Serve on a lettuce-lined plate
garnished with egg wedges.

Serves 4. :

Menu Suggestion: Hot
bouillon, green garden salad,
Melba toast, strawberries,
skim milk. a

Waldorf salad is one of the
classic salads and hasn’t lost
popularity in seventy
years. This variation is less

rich than the familiar Wal-
dorf, more savory and is
good as a luncheon main

course, Or aS an accompan-

iment to cold meat loaf for ©

_ dinner.
SUMMER WALDORF
SALAD
1 cup cooked elbow
macaroni, drained and
‘rinsed.

l unpeeled apple diced
‘2 cup diced celery
2 tbs. chopped parsley:

2-4 tbs. plain yogurt

1 tbs. chopped dry roasted
peanuts

QUANULUGUOUUEGARORLGUGOONGGERQORUUGAOUEVAGSOROUORDOAESUAUQOUGAURUOUUUUGEOASUOGUDOUDEOUREUOEOOOE

This summer, make enter-
taining a cool, convenient
and pleasant affair...

With help from the bakery
shelf in your local super-
market, you can prepare an
informal menu that you will
appreciate as much as your
guests will enjoy it.

Entertain your guests
comfortably on the patio,
porch or balcony.

floating restaurant,

Restaurant.

Canada’s most popular family operate

Foot of Lonedale Ave.
North Vancouver.

Reservations Phone:
. 987-3344 or 987-8318 , me
* Open 4:00 p.m. to Mid-night.*  .

onal

dia * ,
Ve Startoo ao Closed Mondays
Enjoy Seafood at its Best.

6 9®

°

~

For the hostess, shopping
and preparation should be
done in the morning when it
is cool.

Try this menu for a small
luncheon, tea or supper
party. Here's one helpful
hint—set up trays for each
guest and arrange the food
just before serving: ,

Mint Iced Tea

Cucumber Rolls
Minced Ham Triangles

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

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

.
1 ,
- hs

On bohalt of my family & etatf
i would like to welcome you aboard .

/R/O/O/R/RR ® C/R/RV/® C/O

Toss all ingredients to-
gether except peanuts and
chill. Adiust seasoning.
Serve on a lettuce cup and
sprinkle with the -peanuts.
Serves 2. —

Menu Suggestion: Cold

sliced meat loaf, summer

Waldorf salad, fresh fruit
cup.

‘Literally,
energy in a bowl. This is a
tasty mix. of chicken and
vegetables—and an all year
round favorite for family
meals and buffet suppers.
For a change of pace an
equal amount of canned or
fresh seafood can be substit-
uted. Choose from flaked
salmon, tuna, shrimp, crab,

lobster, or, use a combina- .

tion of seafoods.

CANADA'S LARGEST |

1
ew

Diamond Almas.

| 6 tbsps. chopped onion

high-powered

| ADAUEGQUAEUIGREEVEAUEAAGEAUQUOGUDOODODOGEQUQEUEUOGUQUEAUEOTEAEGEAOEUOGHE

- a
EEE geet.

; page 21, May 11, 1977 - North Shore News
mo ADUQUTUAUOESUSEUUUAGEAEEUAUUEAAERUEREGEGUEAEUUUEAUEEUREA EA UEUUEG EERE ENTE EEG mae : .

6 carrots, cut %’’ slices

2 c. chopped parsley |

2 (10% oz.) cans golden-
mushroom soup

Salt & pepper (as desired)

Tabasco brand pepper sauce

Reynolds Wrap

Divide above ingredients
into 6 equal portions and_
place on Reynolds Wrap.
Add a couple of dashes of
Tabasco and a tablespoon of
water to each portion. Season
with the salt and pepper.
Bring up corners.of foil and
twist at top to close bundles.
Keep in fridge until ready to
cook. Serves six.

STRAWBERRY -
SHORTCAKE

South Park Roye

¥
C

We're open

pyeegagwe oo TF Bet

EUUUGURUTERLUUEGLEEGEEAUEUTERERUEEUUEAEQUEAUEAUEAUEGEEAEGATEREREOAEOEEAEOLEAUERUGGAEREEAEATENLE

Offering the very best

‘real rum and liqueurs,

this week's special

| we now °3.55_—
- $8.95 .

DILLRYEBREAD Reg /5¢ NOW

«FINE PASTRY

More th
PIN VY deliciously cooked and
pleasantly served, allin thecalm and
omfortable surroundings of an old~
fashioned farmhouse-This is the
promise of larvest Eating House,
delivered in exemp
day at 180 Esplanade West in
North Vancouver.

pleasure for (unch and dinner
CHaest Eating House

180 Esplanade West, North Vancouver

Reservations are recommended. re

980-8368 a

~ beer nl te : n rd
H € : rs er

: we og dt

46 different teas—
16 different coffees
bdiended to your taste!
Over 3000 private biends..

Ideal for gifts. |
Mail orders our
specialty.

FINE PASTRY

in pastry, cakes and
breads. The secret is
our ingredients. We
use only 100% butter,

homemade jams, real.
whipped cream, etc.

a

if

ip

anample food,

wvewvew

any fashion every

4

“our dinin

“ne Sans that AbaRS SA TA SALA hy RRB