This week’s winner of our: Shrimp Recipe. contest is Add. and simmer 8 to 10 minutes: © Mrs. Marjorie Cox of North % cup soya sauce. Vancouver with her ‘recipe 16° oz, . fresh. ‘or: “thawed #5 for Canton Shrimp Quick*& ..- shrimp. a Easy. Mrs.’ Cox - wins: 10 - 8 oz. fresh. spinach (whole pounds of fresh shrimp from ~Yeaves). SCHOONER | SE. oD 2 cups celery. -*. ETD... ra - (sliced: diagonally) Salt and pepper to taste. ‘Add one * 20 oz. - can Chinese “ mixed vegetable’ PREVIOUS PuzzLe ‘SOLVED (drained). ‘and. mix 2. tbisp. . : corn’ starch with juice from Chinese: ‘mixed . vegetables ‘and ‘add, ‘while ‘stirring, to : ingredientss ‘i ‘in * sauce . pan. ° Simmer: until. liquid is. clear CANTON SHRIMP (about § mins.) AR +: Caribbean : QUICK & EASY ~ : --Optional ‘additions: 1 slic. _ music: - mS In Separate. pot prepare 3. ‘ed green pepper and/or 6 oz. --'@ Wildcats © o cups rice. In large frying pan. _- mushrooms. oe oN - saute lightly: ~ . Serve on top of rice, along 7 \2 tbisp. cooking oil — . 2 cups sliced, onions. . Shrimp reels [Sept 8 hoa hbnve read: 1¥% Ibs. shrimps ¥ tsp. salt. hot smoking method the fish a ~ with salads, or other ‘Chinese . gqutmeneeicmn . dishes. from Mie. Bennett “Party Shrimp Bake” |: ~ coo ~ DOVER SOLE MAITRE:. THREE WianoN. a Sileolnce.. Uae a ked, ready to:eat; and , 2, OLIVIER $8,60:° ” GASTRONOM $6.95 Poe oe Il not keep long out of the - — 5 Roe continued from “page 18 . ~~ freezer or refrigerator. In the stuffed: with baby~ sheimps; veal; pork; beat tenders, each’ enough. ‘to cover both ‘he stack of trays.and the-coffee . cold smokiig method, the -fish, also ready.to eat, dries. ~ : ° out more. and allows for Tauch _ mushrooms, herbs:and topp-" “with. its own special sauce ed with a delicate sauce.’ - PHEASANT EN VOLIERE " BREAST OF CHICKEN. {tor two) $19.90. ‘. can, and of the bow for th in - longer storage. : a RENAISSANCE $6.86. “caste ed with, ‘folegras, wit ua : the top of the box. for: the: '\ Inthe-hot smoking method . 7 a . mo . smoke to escape through. ~. -- the: fish is. first clesned and. : | | daboned, baked. tn putt. ‘Flee, truffles, red wine ‘Sauce The sulphur can now be lit, ‘soaked for about ‘a half-hour - and the box can be covered. Sulphur. the pears | for 60 . minutes. Remove’ ‘the trays from the. box and simply place them in . your homemade: de!.ydrator... and turn on. the hea. When - - the pear sections are soft'and. | pliable with no moist area in. 4 the centre -- cut one in half to check’ they, are thoroughly. ’ dried. “Peachés; apples, and . dried in much the same aye The: same. method. ‘can, be _ says ‘12. Months: Harvest’ » lightly with salad oil, wrap: in : hardware stores and garden “421 cast-12th st. fv. - be: used, to dry vegetables. ‘inexpensive smoking | cabi- “heavy wax paper and. store in. . centres: dealing in, Ortho.” “Quest! off t Lonedale) © _ SMOKING FISH * net.) The temperature in the the refrigerator, Cal a many: other. fruits. can. be \ "Smoking : fish. is an, excel- . “te beginner's project and one that will make anyone's . weekend. catch even tastier. ' There are two ‘methods of ° smoking? t hot and cold, In the. in.a brine solution. It is'then - | ‘soaked in .a ‘salt.-and spice .. | :. Solution: for anywhere ftom” § two to four hours, depending: {| ©. on.its size..After the second | §--- brining the fish. is.washed .with clear water and hutig in. «f+ a breezy. place until a thin .: _ Shiny. skim appears on’ the ‘surface. It is then: n ready to be. smoked... Ce cr . “ ‘cabinet is Kept at about 90... degrees for the..first ‘eight : hours. Then, 'a dense. smoke is allowed to build up in, it - ‘and the ‘temperature | 14, - 140. ‘increased to. “about: _ degrees. to... build ‘a: nt” dtl. " “OP RIGHMGQML The fish is cured at this. _ ‘temperature for about three.:. - hours, or until it has a glossy . brown’ surface, then cooled : for . several : hours. . ayhen . completely. ‘cold; .brush:! | Pacific Cantr 560 Cambie St. 10%. discount store, on 1OUH HONE SQN.ST, Gat. 2306 “BHO PARK A (W, Vay S10 (Victoria), ) SQUAHE Ga bORT $1 ‘both. these: “methods: in: “12: “garden * ‘series, on sale’ at “copy i is $3. 98. : ; - varieties of exciting seafood: dishes. Come-and "tor two} $17.50 - You'll! find detailed, easy-. to-follow.. -inStructions for.’ Months: Harvest”, one of. 10. volumes in Ortho’s food..and :. prodicts..- Retail | price per - eee ‘Canada’s 8 most st popular fam opermted . floating | restaurant, eae ve Our ‘world renowned ‘buffet h has over 54" --enjoy.a delightful evening of dining aboard : - Restaurant. “While | on board ship; ‘enjoy a relaxing moment. : In our new San ‘Pan Lounge. a ed Lope " wy ! che WN wrod f En ae * Root of Lonsdale Avs. .” North: Vancouver. * “Reservations Phone: |: “987-3344 or 987-6318 - "Open 4:00 p.m. to mange Closed Mondays. . , Tene Seafood at its Best, | as cae ca : SQS®. ee y e @, " pastry, sduce perigourding |. _ . RACK GFLAMB: S- - “BLACK SHEEP" ; STEAK AU POIVRE $8.05. or tender: ‘cut of beef: sauteed corns, flamed with cognac | “Open Monday to Saturday 6:00 reservations suggested. ‘984-0505. . The “Seven Seas" Floating Seafgod a 7 ant we in black or. green Repper-* 11:00: pin. : fo : open’ till 2: 230. ; ‘iM “Open at five p.m; edich day. ‘Oper tlt 9:30 a. m, weekdays,’ “yh ~ Friday and Shturdays fill 3:30'a.m., Sundays tltl42‘30, . ’ ‘Owner-operated—we' ‘prepare your food ahd we're proud of it. . Steak dinner for two,‘ with Imported wine about $14. Air: 7 conditianed, free delivery. Pizzas trom: 2, 46 to 8, 46. coe ‘Pasta dishes. * soaks. me afl. : Lge : ' 7, wee ae - elated ! Begs dae . ‘ ' r ‘ ‘ fot ! : ‘ ‘ ‘ . : i j ' tee ee . alee : ty 1 ch ‘ : , a . ' 1 ‘ ie . aD \ he 3 . . + L . mts a ’ . a rod . i a4 . oe a) : . ( ' ¥ . . + 4 m, ' 1 » fa ro as, ag Lok ay wee : ‘ . ‘ “ ° ; “y i ‘ a) mn tongs \ ‘i : 1 p a Hi 7 : , ’ A 1 woe ‘ Dy " f , ae e . veg a . * ; Fs et ot , ¥ 5 oo ‘ . 7 : tie, |