ade Sa - Gael rt Vancouver with her recipe ed page 24-- November 9, 1977 - North Shore News. The winner of our. recipe contest this week is Ms. B. Kinsman of North for ‘“‘Chop Pot Stew’’. Ms. Kinsman wins a voucher for $10 worth of meat 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, V7M 2H4. Be sure to include your: phone number. Advance reservations for par- | ttes, luncheons, etc. 5 banquet . rooms available, seating for --over 1, 800. ous Open Nion. - Sun. . 10:30 am - 3:00 pm. 5:30 pm - 10:00 pm. ' Closed Wednesday... (124 West Hastings St. Vancouver - Honoured. ta be the advanced . Chinese cooking center. shepherd's CHOP POT STEW 2 loin pork chops 2 lamb chops . 3 small or med. potatoes 3 med carrots 1 med. onion flour. . cooking oil salt, pepper to taste. 42 tsp. oregano _ 1 clove garlic . dash of rosemary 1 bay leaf 14 cup wine or. sherry 2 cups water 2 drops worchestershire sauce Remove any bone and excess fat from chops and cut | early bird specials Mon - Thurs until 7: seopisn. : _Mon - RACK OF LAMB Tues - VEAL DU CHEF Wed -STEAK & CRABLEG Thurs -6 OZ. N.Y. STEAK cece devas $6.95 Leceeee cess. $6.95 Levee $7.50 | Levee eee $5.95 Fri- Sun until 6:30 pom . a Friday -8 OZ. FILET MIGNON. weeeeee $7.95 i Saturday-NY STEAK & LOBSTER TAIL. $8.95 | Sunday - BARBECUED BACKRIBS.... $6.75 | ¥ | Mon.-Fri. Sp.m.-6p.m Join us ‘round the tablos in our gothic medieval sotting. a groat place to relax with your friends after work, mon.-frl. 5pm -6pm # and the good shepard supplies the snackal. 21 E. 12th, N. Vv an | 984-9595 pom in the old church” near Lonsdale | “ ' Ms. GAEL KINSMAN_ into cubes. Potatoes and carrots. should be scrubbed, not peeled. After cubing meat dredge | lightly in flour. Brown meat in heavy pan with light coating of oil. clove and onion. Cook till transparent. Cut potatoes & ' carrots and add to pot with spices, water and wine. Cover and cook uniii. meat | is .. tender. Sy Serve this with hot biscuits and tossed green salad. MOSELLE 7 _ There i is more. > to ‘fish than . eets the eye. It is 90 per. low. ‘in. - excellent source of protein and low in. fats. compared to other high Besides _having a wealth of variety, it. ‘is easy to prepare, needs very little cooking and tastes S ‘cent. Add garlic © after, FROM RUDOLF MULLER Te digestible, - cholestrol, an protein. foods: ~ delicious. thought of in our. daily" diet? Here are a few tips on.how.to store it; how to handle it, and . how. to. Prepare it. Fresh fish deteriorates at a. - more rapid rate than say meat; cheese or eggs and therefore you should con-— sider it for your menu the day. you bought it ‘or ‘the day. otherwise. buy, frozen — fish and keep it frozen’ until you use it. Store fresh fish in ‘the: reftigerator on a plate and covered with waxed paper. | ' (So it can breathe, but not: dehydrate). Use within one or two days at the most. "HIGH TEMPERATURE | Fish should NEVER be ~ overcooked: It is the opposite -to' meat - the longer you cook it the tougher it gets - tough” and leathery: Use a. hig piended to your, tasiel over stot private’ biends, | « Wdeal: for. gifts. os ‘Mail, orders. our yh | A FINE NWHITE, | : ! a temperature 450° F. (231 vind cook for a short period of. time -.10 minutes per inch of | 't thickness - this refers to a_. whole stuffed fish as well as — athin fillet - when you realize. that ‘a whole 4 - 5 Ib fish ’ enough. ‘which is 2’ at the. thickest part : will-’ take ONLY 20. - MINUTES cooking time you~ . realize how critical it is to‘pay ~ = . attention ‘to this rule -for.. Ogg ee phe fillets and steaks. But why is it so. seldom - ‘In ‘order to. get the best results. ‘from: frozen fish : : follow. these steps: ; 1. “Place frozen. fish in your . freezer in as. Short a time as possible after. removing | from. store freezer. : 2. if you only have a top of ‘the refrigerator freezer - use after 1 week to 10 days. The - more the temperature fluc- _ tuates the. faster the product “will. deteriorate _. fish cannot be stored by this . method for long periods. - - therefore Neither should you freeze a fresh product. by the top-of-the-fridge freezer as it ' - does- not - freeze to a low enough temperature fast NATURAL JUICES Commercially frozen fillets or steaks may be stored in your freezer. for up to 3 7 Because they a are a source . : of high quality — -protein, | Canada’s Food Guide ‘lists eggs a as an alternate to meat. . Nutritive Value Two Canada. Grade A large eggs weigh 4 ounces and are equivalent to a serving of -,meat. A serving of two eggs is a good source of iron, ‘phosphorus, and Vitamin A, and contains. many other 7 important nutrients... Economy natural . - ‘making | it ay and leathery. ‘solidly frozen stat z using the | “To. prepare “frozen. fish, partially thaw in the refrig- erator... Do not. thaw com- ‘pletely - if you do the product | will. : . and lose. its juices ~ ~ thereby “weep” If “you - ‘60 | fish from recommended 450° mon sense tells you that the _ outside will: dry out before - _ the heat: reaches the centre. 2 ” Here isa summary of the steps: e preheat the. oven to: 450 degrees F (230 0) ° méasure the fillet--steak _or whole fish through the ae thickest part and cook for 10 to 12 minutes per. inch of thickness.” . © if natiiaty frozen 12 to 15 minutes may be necessary. — oe Pa % “eto test - - . part. ‘the flesh ‘at the thickest end and it it is opaque and milky through to | the centre it is done. ; | - Value-for money is impor- tant these days. Because 1 dozen Canada Grade.A large eggs. weigh: at least 1% pounds, it is easy to figure - out the cost per pound ‘of: eggs. _ Eggs. are an. excellent: value when compared with meat and cheese. . Versatility So. many good things can. be made with eggs-for breakfast, for. lunch, and for _ dinner: