wine)

page 14- January 21, 1976 - _Nerth Shore News
Fancy deserts with convenience 2 foods

The piece de resistance of a luncheon or dinner is dessert. _

“-

Smooth and creamy ... coal and refreshing ... sweet and
rich ... an elegant dessert makes any meal a special
occasion. Suggested here are two elegant desseris that can
be prepared quickly with the help of convenience foods
and partially prepared products. French Péach Tart and
Brandied Strawberry Sauce are convenient, versatile

concordgrape products.

Now that time, as well as money, has become a precious
commodity, we need to budget it wisely. Many homemakers
no longer spend hours in the kitchen preparing meals. They
rely heavily en convenience foods and partially prepared
products to save time and energy.

ft is always a good idea to keep an emergency supply of
canned, bottied and packaged foods on hand—the kind that
can be served instantly or with a minimum of prparation.
Yesterday's cake and fresh fruit become an exciting dessert
fondue when dipped into melted concordgrape jelly. Stretch a
small amount of hamburger by making it into meatballs and
serving with prepared spaghetti sauce. Combine two or three
different varieties of canned soup for a: spur-of-the-moment

first course. Make fancy desserts in a jiffy. Take ordinary .
.pound cake, slice into three layers, spread bottom two layers

with one jar of preserves, assemble, frost arid sprinkle with
chopped nuts. Presto! An easy elegant torte.

Suggested here are two
fancy desserts made: with
convenience foods. Their
ease of preparation makes
them suitable for both
parties and family meals.

For the French Peach Tart
a frozen pie crust, packaged

_ pie crust mix or your favorite

pastry recipe can be used,:
depending on the length of
time you want to spend. The
filling is a luscious concoc-
tion of whipped cream laced
with orange-flavored liqueur. °
Canned peach slices are then
attractively arranged over
the filling and glazed with a

+

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mixture of concordgrape jelly

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FRENCH PEACH TART

1 package pie crust mix or

1 frozem 8-inch pie crust,
. baked and cooled = ~
1 tbspn orange-flavored
liqueur -—

2 cups sweetened whipped

' cream or prepared
whipped topping
1 can [1 1b.] peach slices,
well-drained
cup concordgrape jelly
]% of a 9-02. jar]
tspas lemon juice
sweetened whipped

cream

4 cup crumbled peanut

_. brittle or chopped nuts
nuts

Prepare pie crust mix.

. according to package direc-

and lemon juice. Additional |

whipped cream. is_ piped
around the edge of the tart
and sprinkled with crumbled
peanut brittle or chopped
nuts for garnish.

Brandied Strawberry
Sauce is something you will
to keep
refrigerator at all times. to

in your”

perk up ice cream, fruit or

pudding. This beautiful
ruby-red dessert sauce com-
bines ..concordgrape , jam,
brandy, chopped _ straw-
berries (fresh or frozen) and
lime peel.

"| pudding.” Makes about | av

tions and shape into 8-inch
tart pan or .pie plate... Stir
liqueur into 2 cups whipped
cream; chill.

‘Just before serving, spoon
whipped cream into pie

crust. Arrange peaches on

top. Melt concordgrape jelly
with lemon juice. Spoon over
‘fruit. Garnish with additional
whipped cream and peanut
brittle. Makes one 8-inch pie.
Note: 1 package vanilla pie
filling cooked with .2 cups
half and half and thoroughly
chilled may be. substituted
for the 2 cups whipped
cream.

BRANDIED. drmawneary 7

SAUCE

% cup concordgrape jam
['% of a 9- oz. jar)
tbspns. brandy

tspn. cornstarch .
thspn. water

cups coarsely chopped

Nee

strawberries, fresh or de-—

frosted frozen
1 ‘tspn. slivered lime peel

Combine concordgrape

jam and brandy. in saucepan. |

Heat, strirring, until jam is

melted and. heated.” Blend |

cornstarch -and ‘water; stir
into syrup. Cook, stirring,
until sauce is thickened and
smooth.
and lime: peel. Heat sauce;

stirring occasionally. - Serye’

warm over ice cream, fruit or

cups sauce.

Add strawberries

ad

~ Spice if up”
Sage advice |

- Cooked foods such - as.

- Stews, soups, and sauces will
taste best if herbs are added
during the’ last hour of
cooking.
such as salad_ dressings,
fruits and juices heed time
for the flavours to ‘‘marry.’
Add herb as long before
serving time as possible.

Careful and selective. ‘use

of herbs and spices can bring
a meal out of. the ordinary
and have your family or
guests singing your praises
as a cook. Remember seas-
oning is not a science but an
art—and.you are the artist.

Following are ‘some of the
excellent recipes from the
Spice Islands, herb and

seasonings people—masters

of their art.
Chuck Steak Kosemary
Budget ‘steaks make a

gourmet meal when treated
with a little Meat Tenderizer
and served with a wine sauce
seasoned with Rosemary.

1% to 2-pound chuck. steak,
cut iW’ thick
1. tsp unseasoned meat

-  tenderizer —

3. tbsp butter

1/8 tsp garlic powder

% tsp hot mustard

i. ‘tvsp snredded = green
" onions oO

1 tsp parsiey

cup dry red wine

1 _.tsp beef stock base -
V/ 8 tsp rosemary

Sprinkle meat evenly on both...
sides with meat tenderizer.
Piece generously with fork.:
Let stand at room temper-

ature about 1% hours. Broil
or grill to desired doneness.
Melt butter in saucepan. Stir
in garlic powder, mustard,
. Shredded. green onions,. par-
.Sley.and wine; add beef stock
base. Bring to a boil. Crush
‘rosemary and stir into sauce.

Simmer for 4 or 5 minutes.:

Pour over broiled steak.
Serve at once. Makes 4
servings.

SHIP OF THE SEVEN SEAS |
Sea Food —

‘SMORGASBORD | |

Our buffet has over §4 varioties of fresh
delicious seafood dishes, the majority of

‘. which are caught. iv local watorg.

od

To name a fow, oysters on the

‘half shell,:

- mouthwatering:

i prawns, Alaska: King Crab, -
doliclous, rainbow . trout,” do-

lightful curried shrimps and |
. curried prawns. We also serve
i, FE thp landlubber delicious tondor

per.
person |

steaks and a chicken. apocialty..
Rosorvations suggosted.

Moored at the
foot of Lonsdale,

987- 831 8

Uncooked foods

Stuffed Peppers Riccl.

A deft hand with seasonings 3
- makes this old. favorite:

especially flavourful

3 large green peppers

boiling salted water

3 tbsp instant minced

‘ onions
tbsp water |
poun.i lean. ground beef
cup quick-cooking rice
‘A tsp salt
1 tsp Mei Yen seasoning -
% tsp spice parisienne

. 2 cans (8 oz. each) tomato

sauce

cup hot water -

‘2 cup dry white wine .

1 cup shredded sharp
cheddar cheese

Split greési -péppers in half

lengthwisé. Remove seeds.

’ and stems; -wash peppers,
a drop into.

‘boiling salted water. Turn off

mot of

large re

heat and let stand for - 5.

minutes. Drain and arrange —
peppers in casserole. Re- |
hydrate onions in water. Mix
with ground beef, rice, salt, .
Mei Yen, spice parisienne,
and 1 can tomato sauce. Fill
peppers with meat mixture...
Combine 1 can tomato sauce.

‘with hot water and ‘wine.
' Pour over stuffed peppers.

350°
Un-

Cover. and bake in a
oven for 40 miinutes.

‘ cover; sprinkle with shredd-.—
ed: cheese and continue -

baking for 20 minutes longer ©
or until the cheese is melted.

“Serve hot. Makes 6 servings. _

inWest Vancouver -

steak:

lol ster

$8.50

_pizza; char-broiled steaks; all italian. dishes

We also Serve

“with home made sauces; spare ribs. ©

Mon — Fri. 11:30 a.m. -2 |
Sat. 4p.m.- 2 a.m.Sun.4 -11 p.m.

open for lunch & dinner

2:00 p.m.

“PIZZA & ‘STEAK HOUSE |

1746 Marine Dr., W.V.

- for " reservations ‘or. {vee delivery, .

call:, 926-7891

An invitation from the”
WHITETOWER *
Join us for a cup of good cheer, fine food,

8:00 - 1:00° "(oxcopt Sun.

by JIM MURRAY

& Mon. )

Have | a cosy evening at West Vancouver's
"new White Tower Restaurant '- 7

! oe Bring your family and fonds

~ STEAK AND LOBSTER HOUSE |

Tat tunel ome - Mon.’ to Bat. a

| iene MARINE: on. WAV. 026-65

Open Mon.—Thure, 1111 p.m. : Fri Bet, 142 ‘Bun. 5~10
. Two OTHER, LOCATIONS.

“4980 Ronson Bt. nr
008-6401

"738-0820