A simple trick for fish
' fillets that will delight family
- or guests.

"FILLET ROLL-UPS

2. " pounds fresh or

'. J. frozen fish fillets . -
"(40 02.) package frozen
broccoli spears, cooked_.
anddrained .

A% cup. Mente cream>

| lurchie’s
FAMOUS
FEN T BAG

ed
tc PENNY TEA BAC

IS HERE
Never Bimer Orty Bere”

Taste tne D'Rerence

whipping cream.

Park Royal South
922-1711

tye wee

Strawberry Shortcakes
‘3 layers of white sponge cake, splashed with cointreau. The bottom layer

is covered with homemade jam & french pastry cream & piddle layer with
strawberries & fresh whipping cream & topped with"

(A vailable only while quantities last)

Plain or: ‘fancy, you'll love...

Fish fillets rolled —
around broccoli

% cup butter or

“ margarine
% cup flour
1. tspsalt

Dash pepper

Roll up ‘each fillet around

“cooked broccoli. Place in °

shallow baking dish. Pour
milk over; bake at 350° for

.30 minutes. In sauce-pan,

melt butter; stir in flour.

Drain milk from fish and

add to flour mixture. .

Simmer several minutes,
stirring constantly.

(CHEESE & MEAT SHOPPE.
7 © Delicatessen® =;
. Cheese & Meat Tray: i
- $5.99.and Up

105 W.3rd & Lonsdale '
) 987-3914

a

Remember: Coffee Rings on Special
This week only 1.55, Reg. 1. 85"

et ens

- more fresh strawberries

£;.Stir in salt, pepper and
wine. Pour over fish.

Sprinkle with cheese, then :

paprika.

Return to oven another-10
minutes or until.
melts. oo

© eet

Makes 5 to 6 servings.

, Suggested dinner menu: ~

Fillet Roll-ups, baked

tomato halves, avocado and .

grapefruit mold, butter flake
rolls, and white wine.

For dessert:

“Lady
Baltimore cake.

FOR A DELICIOUS. dinner’ that's cconomical and easy: to make, serve fish fillets
wrapped around broecoll -- the cheese and sauce add the perfect piquant touch!

From the kitchens of McCain

Prepare a gourmet delicacy

.

*

real whipped cream
fresh strawberries

delicious genoese
spongecake splashed with
cointreau

more whipped cream

more genoese sponge
splashed with cointreau

french pastry cream &
homemade jam

more genoese sponge ~

rawberries & mote

Only 4.75 each

288 Pemberton Ave.
980-6214

Fiddicheads may be

considered Canada’s

national vegetable. They are
served at all state banquets
by the Govenor General of
Canada, they are regularly
served at the Canadian
Embassy in Washington, and
many heads of state have
been served fiddieheais.

The immature § “fid-
dichead-shaped” fronds of
the fiddlehead fern were first
introduced to the United
Empire Loyalists in New

Brunswick by the Maliseet
Indians.

Since then, New Brun-
.swickers have looked for-
ward with relish to the brief
period during the spring
runoff when fiddicheads can
be harvested on the banks of
the province’s streams and
rivers.

Although still picked only
in the wild, this delicacy has
been commercially frozen

11:30 a.m. - 2:00 p.m. Mon.-Fri

OnGranville Island...
Overiook ing False Creck’s Waterfront.
( East on 3rd Ave. from Burrard )
Vancouver. Canada.
Reservations & Directions (604) 685-6571

and distributed nationally
for years.

SWEET AND SOUR
FIDDLEHEADS .
pkg.(10 oz.) frozen
fiddleheads
tbsp. water
tbsp. sugar
tbsp. vinegar
tbsp. lemon juice
tbsp. salad oil
2 tsp. monosodium
glutamate
“Vs tsp. salt
Dash of pepper

—

yee NNW

Prepare frozen fid-
dicheads according to.
package instructions. Mix all
other ingredients in a
saucepan and bring to a boil.

_ Place hot fiddleheads on a

serving dish. Pour sauce
overand serve. -

Serves 4 to 6.

Food for thought:
Everyone on the North
Shore could have read
your menu by § o'clock
this evening .... if it had
been on thia page.

May we take Pour order
now?

Call display advertising
980-0511