‘The : second: annual Gold
Egg --Recipe Contest,

sponsored by: the Canadian .
Egg. Marketing Agency, has

produced a variety of in-

teresting, tasty recipes by

Canadian chefs.

“The contest was open to
members: of the Federation
of:* Chefs de Cuisine, a
national - organization of

chefs who work both in the .

business -.and educational
communities. Recipes were

judged by members of the -

Federation and were’ ‘judged
on their creativity,
originality and usage of eggs.

A large, number of entries
were received and winners
were announced at a Golden

Egg Breakfast at the.

Federations’s recent annual
convention in London,
Ontario.

The grand prize winners of
the Golden Egg Recipe
Contest was Ernest‘ C.
Butler, Chateau Lacombe,
Edmonton.

GOLDEN EGG CREPES |
Crepe Recipe: _

3eges

1 cup milk

1: ‘cup soda water or beer
Vy: tsp. salt.

3 tsps salad oil .
i cups unsifted all-

. purpose flour,

- 44 additional milk or
“soda water

Method:

In a bow! combine flour
- and salt. Add eggs one at a

time beating to produce
smooth batter. Add salad

oil, milk, soda water or beer
and. continue beating until ©
smooth. Cover and rest for

30 minutes to one hour.

. After a trial crepe’ has
been made, add: the ad-
ditonal milk or water needed

_ to ‘produce : a batter with the

consistency of light cream.

To make crepes, heat a 6
or 7 inch crepe pan, and rub

with a paper towel that has —
been dipped in salad oil.

Repeat between crepes. Use
a % size measure for dipping
upbatter.

Pour into crepe pan tilting
the pan so the batter is

coated evenly. Turn with a:

spatula or pancake turner.
Crepes should be thin and
golden brown on both sides.

Stack on.a plate until i ready

to fill. :

oA

Filing:

* 12 eggs, separated
-¥s cup milk.

-.2 ozs. Parmesan cheese
- 4siices of finely
chopped ham _—-
“a cup unsalted butter
‘ (melted) or margarine -
Salt and Pepper to taste

_ Beat egg yolks, milk,

cheese, salt and pépper until
light and fluffy. Add
chopped ham and melted
butter. Whip 12 egg whites
separately until they form

soft peaks, and fold into eRe

yolk mixture.

Cook slowly in a double

_ boiler, stirring continuously .

wth a wooden spoon. When

. cooked, the eggs should be

removed from heat. Stir in
an additional 3 tablespoons

.of unsalted. butter or

margarine and allow to cool.

When cool, stuff and roll ©

crepes with the egg and ham

‘ mixture and place in a lightly

buttered casserole or oven-
proof dish. Refrigerate until
ready to Serve.

| Bake crepes in top half of
a 425° oven for about ten
minutes -until lightly

Page 41,5 June 13, 1979 - North Shore News

DARE TO make crepes and: you'll wonder why you waited soa long. Remen
crepes themselves can be made ahead of time and refrigerated or frozen, (separate
crepes with waxed paper), and heated with the tilling later.

browned and bubbly; Serve - 9. ---

at once topped with

‘Hollandaise Sauce.

From the Ki tchens of A McCain

Potato broccoli bake

Hash brown potatoes are
prominent on many
breakfast menus and seem to
be perfect with eggs and
bacon or sausage. What is
less well recognized is: that
hash browns provide a
perfect base for a wide
variety of dinner dishes.

POTATO-BROCCOLI
BAKE

3 tbsp. butter

2 tbsp. flour

1 tsp. salt

‘/s tsp. pepper
'/ tsp. ground nutmeg

2 cups milk

1 (4 02.) pkg. cream
cheese (cubed)

“ cup Swiss cheese
(shredded)

4 cups frozen hash brown
potatoes (thawed)

1 (10 02.) pkg. frozen,
chopped broccoli
(cooked & drained)

'‘% cup fine dry bread-
crumbs

Classified

986-6222

C Murchie's ?

Sine tHo4

PoANY T BAG
1c PENNY TEA BAG

IS HERE
Never Bitter Only Better

Taste the Difference

a eee

ra

Melt 2 tbsp. butter; blend
in flour and seasonings. Add
milk. Cook and stir until
bubbly. Add cheeses,
stirring until melted. Stir in
potatoes. Turn half the
mixture into 10 by 6 by 2
inch baking dish. Top with
broccoli.

Spoon remaining mixture
over the broccoli. Cover and
bake in 350 degree oven 35
minutes. Mix crumbs and
remaining butter (melted)
and sprinkle around edges.
Bake uncovered § 10-15
minutes. Serves 8.

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finest...

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for lunch.

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Overlooking False Creek's Waterfront.
( East on 3rd Ave. from Burrard )
Vancouver. Canada.
Reservations & Directions (G04)685 65/1

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and drinks and he'll get a free copy of
my barbecue Cookbook’ He’s gonna-
enjoy his dinner and the cookbook.

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or Steak
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$6.95

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