C18 - Sunday, April 8, 1984 - North Shore News

EEE food
A_ MEAL IN ITSELF

Satisfying homemade soups

HEARTY SOUPS, thick with bite-sized pieces of
meat and vegetables can be a meal in themselves.
The savory flavor and nourishment of a steaming
bowl of homemade soup quickly soothes and
satisfies hearty appetites.

Creamy New England
Clam Chowder, or its cousin

Manhattan Clam Chowder,
is quick and easy to make

NEW ENGLAND
clam chowder,
Manhattan clam
chowder, Poule en
Pot and French
onion soup. are
hearty and dehicious
soups that you can
make in advance und
serve
hot, casy
fying meal

amy Chime was ow

and salis

FRIDAY

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BUY witht CONF 1OEN

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+ota . 1
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VI8UT OUR NEW SHOWROOM

OLON

HOME FURNISHINGS
Wareahouse Distribution Centre
OPEN TO THE PUBLIC
1075 Roosevelt Croac.

_(vehind the Avalon)

Bonen Mon, Sat. from @ am to 9.30 em
‘986-8738

ntl CAYSTAL GLASSWARE tea
APPLIANCES unNG. OUI
Li THe LEADING BRANDS} RENOVATION SALE
7 AT
LOW WAREHOUSE PY OWN IRE TR WE OE OB er the feeb
PRi

brat N WATCH FOR: Cotaes

GRAND REOPENING
MONDAY MAY 7

Hine Stree,

ce ARK ROYAL © NORTH MALL + 926 101.

with everyday kitchen cup-
board ingredients. Rich with
meat and vegetables, Poule
en Pot has such a depth of
flavor farmly members will
be sure to ask for more. And
French Onion Soup 1s always
a favorite. lt can be made on

Sh
photo submitted

ONLY Al

PARK ROYAL

1%

OFF

APRIL 19

not-so-busy days and frozen.
Simply reheat, gratinee and
it's ready when needed

New England
Clam Chowder
's cup (SO mL.) corn ott
2 omons
2 tbsp (28 ml ) corn starch
2 cans, S-oz each (142 g
each)
clams, drained (reserve
liquid and measure, add
water to make 3 cups
(750 mL)
shcees back bacon cut in
'2-inch (1 cm) pieces
2 cups (SOO mL.) raw diced
potatoes
'y cup (125 mL.) diced
white turnip, optional
' cup (125 ml ) diced
celery
Ltsp (S mL) salt
‘2 tsp (2 mL.) pepper
3 cups (750 mL.) milk
2 tbsp (25 mL) chopped

New
Golden Crown
Restaurant
Open daity 10am- 10pm
Dim Sum 10am 3pm
Dinner 5am 10pm
10% discount on dinner

menu

We specialize in Birthday
Anniversary & Wedding
Banquets
For reservations call

688-6631

BUN MIX
make detcooes
Ret Cross bens
2 C100

GR

99° Ib

4
> man

awiy

Sauer

STRAWBERRY,
CHERRY

| JELLY ‘
POWDER ;

Pertect deszer for gms.

23%

103 b

moma “
-

“ahs”

Pre-Ea ste

four locations available n_ «anchise fee.

BULK

HOURS Mon. Tues. Sat. Sun, 9 30-6 90 -- Wed,

F

parsley

Saute omions in corn oil
until soft. Stuur in corn starch.
Blend in clam liquid and
water and bring to boil, stir-
ring constantly. Add clams,
bacon, vegetables and
seasonings. Cover pan and
simmer gently until the
vegetables are cooked but
sull firm, about 20 to 30
minutes. The soup may be
cooked, covered and stored
in the refrigerator for two or
three days until needed.

To serve soup, heat 3 cups
(780 mL.) milk (do not boil)

and pour into hot chowder
Adjust the seasoning. Gar-
nish with chopped parsley.
Makes 6 to 8 cups (1.5 to 2L).

Manhattan Clam Chowder
1 can 28-07 (796 mL.)

tomatoes
1 cup (250 ml) sliced
Carrots

2 cup (125 mL) diced green
pepper
1 bay leaf

Follow the recipe for New
England Clam Chowder but

See page C19

REYNOLDS Gabinet Shop

tT

985-9527

110 FELL AVE.
N. VAN

9:30 - 5:00 MON. FRI.

i ar

SOLID MILK
CHOCOLATE
EASTER EGGS i

fods favonte

\

C100

19°%

337 b

ae Oe ma
- «.

BAKERS
- CHOCOLATE |

ue

sem sercel :
2 Cio ft
GR
112 0
“oh
For into:

ee? et

cM _ PERSONAL CHEQUES ACCEPTED
1400 MARINE DR. N. VANCOUVER PH. 988-5887

« please call 988-588 /

OOD KING |

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SARAH
yy

MARINE OF

B coast TOwn

10 4 SAT

RAISINS

a saper deal

19‘
GR

85° tb

DRIED
APRICOTS

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