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Page 34, May¥0,,1979 - Sunday News

an

For~ those homemakers

who think of ‘soups as.

steaming appetizers or thick,
hearty hot meals in them-

’ selves, the following recipes
will be an eye-opener.

" $mg Your heart -works
; Y harder when
you're not in the

game. Get fit —

.. and turn the

J

PARTCIPALTTO!

a

CHEESE & MEAT SHOPPE

3

3

1s cup milk
2

Y

ious chilled

Cold or chilled,: so-called
‘*summer’” soups provides a

delicious change, and one:

your family may find every
bit as enjoyable as the more
traditional hot soups.

aa

- POTATO MUSHROOM
- .. SOUP
cups boiling water_

chicken bouillon cubes

1 tsp. butter
1 cup light cream
Salt to taste

Bring water to a boil in a
large satcepan.

Dissolve’

While the potato mixture

is cooling, brown mushrooms

in butter and add to potato.

mixture. Stir in light cream
and add Salt to taste, Serve
cold. Serves 4 to 5. ~

BROCCOLI BISQUE

2 (10 oz.) pkg. frozen
- chopped broccoli
4 cups water
4 chicken bouillon cubes
1

~ clock back medium onion
ym “verve tsp. onion powder (quartered)

wm 2 tsp. salt 2 tbsp. butter

Fitnéss is fun. 1/8 tsp. black pepper 1 tsp. salt
' Y _Try some. 1% cups instant mashed 2 ~=tsp. curry powder
7 - potato flakes Dash pepper _
. G/ \Y% tb. fresh mushrooms 2 tbsp. lemon juice

- ound (sliced) 8 lemon slices
VY,

2 cup processed
sour cream

1 ‘tbsp. chives (chopped)

Place water in large

saucepan and bring to a boil.

THIS LUSCIOUS DESSERT, made with app
the perfect way to end a festive dinner.

les, dates, nuts and concordgrape jam, is

® Delicatessen © bouillon cubes in the water Dissolve bouillon cubes in . oS _
. and add next four ingredi- water and add_ broccoli, _- . co . . ; .
Cheese & Meat Tray ents. Bring to boiling point onion, butter, salt, curry . ; .
_ $5.99 and Up» again; add potato flakes and powder and pepper. Bring to -_ :
- 105 W.3rd & Lonsdaie stir in. Cool. a boil, reduce heat and . 7
987-3914 . simmer, covered, for 8 to 12 oe aes S .

INTRODUCING S474.  SiaVviy

minutes or until just tender.

Place half the broccoli and
broth mixture at a time in
blender container. Cover and

' blend until smooth. Repeat

with second half. Stir in
lemon juice. Cover and
refridgerate at least 4 hours.

Ladle into small bowls. Top |

with a lemon slice, then a

apples, dates, nuts and
concordgrape jam. It is
delicious served with whip-

ped cream or vanilla ice

cream.

a treat

Harvest Torte is made with

any time

125 m\(*% cup) chopped
dates ‘

125 m\('% cup) coarsely
chopped pecans or

In mixing bowl, combine
apples, dates, pecans, grape
jam, butter and vanilla.

' Sift together flour, baking

walnuts powder and salt. Add to fruit
12” 8-slice Pizza with Salami, Pepperoni spoonful of sour cream. HARVEST TORTE mixture.
Mushrooms and Cheese. Sprinkle with chives. Serves 1  L(4 cups) diced unpeeled 250 m\(1_ cup) concordgrape
8. tart apples jam Stir thoroughly, but do not

The fastest Pizza in town!

We can serve you our Expresso
Pizza in less than half the usual

tima. Elther Pickup or Detivery. It’s $ 3 a 9 5
fast and delicious. (Delivery Extra),

>
to

1 egg slightly beaten
15 mii tbsp.) melted butter
5S  mil(1 tsp) vanilla extract

beat. Pour into greased 2 L
(20cm x' 20cm x Scm—8inch)
cake pan. Bake at 200
degrees C (400 degrees F) for

250 ml} cup) sifted all- 40 minutes, until apples are
purpase flour tender.
“The Best Pizza 10 mi (2 tsps.) baking ’
Price in Town" powder

1 mil (‘% tsp.) salt
Sweetened whipped
cream or vanilla ice
cream

Serve warm with whipped
cream or ice cream.

Makes 8 servings.

Cube hecorator

Ruth has 20 years ex-

perience decorating cakes,
with her basic training in
England. She specializes in
Wedecing Cakes, Club
Events and Special Party

finest... ce
Now open (\&

for lunch.

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

Ve care mainly about our reputation ...
.. In other words we care about you!

ASK ABOUT US!

IL CAPPUCCINO

RISTORANTE ITALIAN
174 DENMAN STREET (NEAR ROBSON) 660-0545

Reser vations Recommended
pen5.3('P M (closed Mondays)

OnGranville Island...
Overlooking False Creek's Waterfront.
( East on 3rd Ave. fromBurrard)
Vancouver. Canada.
Reservations & Directions (604) 685-6571

wee

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