The pear was widely
planted by early European
settlers who introduced it to
North America.

But the pear didn’t
originate in Europe. It was
part of a heritage from Asia
passed on by the ancient
Greeks who well knew its
flavour.

In British Columbia over
2,000 acres are planted in
pears. The’ Okanagan and
Similkameen Valleys are
major production § centres
with a smaller region in the
Creston area.

Bartlett and Anjou pears
grow best in the interior Dry

Belt, although there are
other varieties of minor
importance.

Prefereed because it can
be eaten fresh or canned,
Bartlett is the leader. Close
plantings of trees provide
maximum yields maturing in
mid to late August.

In 1979 over half the
Bartlett corp was sold fresh
and shipped in tray packs to
eliminate individual

wrapping. The remainder of
Pears went to canneries.

from venerable trees

The Anjou pear is
Nature's gift to pear eaters.
It matures in mid winter for
fresh eating. Good storage
qualities have increased its
marketing potential.

Hardy and slow growing
pear trees will produce fruit
for over fifty years and still
appear to have unlimited
life. Yields are not as high as
for apples, however, and for
economic reasons acreage is
declining.

Harvesting pears at the
right time is vital. When the
skin turns a lighter shade of

food

Try quiche for brunch

Brunches are a popular
way to entertain well within
a budget and with a limited
menu. Everyone seems to
enjoy this form of dining

with friends or business
associates, especially on a
Saturday or Sunday when all
want torelax.

A broccoli-sausage
quiche, served with a fresh
spinach salad, prepared
brioches or pecan rolls and a
fresh fruit compote, taxes
the energy of the hosts and
their guests very little. For
even less work, set a buffet
with colorful decorative
paper plates.

BROCCOLI-SAUSAGE
QUICHE

2 (10-oz.) packages

RECIPE WINNER

frozen chopped
broccoli
4 smoke-flavored
frank-furters (6 oz_)
6 epes
2 cups milk
1 teaspoon salt
1/2 teaspoon onion
powder
cups grated Swiss or
Gruyere cheese
Pastry-lined pan
1 tablespoon butter

Cook broccoli in a smail
amount of boiling salted
water until crisp-tender,
about 5 minutes. Drain well.
Slice frankfurters slightly on
the diagonal. Beat eggs until
blended and mix in milk,
salt, onion powder, cheese
and broccoli. Pour into
pastry-[Imed pan. Arrange

sausages decoratively on
top. Dot with butter. Bake at
425 degrees for 15 minutes.
Reduce heat to 375 degrees
and bake 25 to 30 minutes
longer, or until set and
slightly puffed. Let cool a
few minutes on rack, then
remove pan sides. Cut in

wedges. Makes 8 to 10
servings.

Pastry-lined pan: Mix
together 1% cups all-
purpose flour, ‘2 teaspoon

salt and “ cup butter until
mixture is crumbly. Add one
egg and mix until dough
clings together in a ball. Pat
into the bottom and sides of
a 10inch flan pan with
removable bottom and two-
inch sides. (Must have two-
inch sides).

A colourful Hawaiian salad

The winner of our recipe
contest this weck is Valeric
Hustwait with her recipe for
Hawatian Chicken Salad.
Ms. Hustwait wins a voucher
for $10 worth of meat of her
choice from THE TOWN
BUTCHER LTD., 1254 Lynn
Valley Rd... North Van-
couver.

You could be our next
winner, Send your favorite
recipe to the North Shore
News Recipe Contest, 202-

1139 Lonsdale Ave., North
Vancouver, B.C. V7M 2H4.
Be sure to include your
telephone number.

HAWANIAN
CHICKEN SALAD
1 pineapplic
cup cubed cooked
chicken
cup chopped celery
1 cup halved grapes
% cup chopped walnuts
¥% cup mayonnaise

Seven Seas
Floating Seafood Kestaurant

Dine aboard ship in an atmosphere of luxury and

% tsp. salt
maraschino cherries

Quarter pincapple
lengthwise; rcmove and
discard core. Remove pulp.
leaving | inch on shells.

Cube pincapple pulp.
combine with = chicken,
celery, grapes, walnuts,

mayonnaise and salt.

Toss lightly to mix. Serve
on pincapplic quarters
Garnish with marasching
chernes

relaxation Our world tamous fresh seafood buftet

has more than 60 tempting varieties to choose from

or, sample our

delectable

bill of

fare of

individually prepared seafood and meat dishes,
including steak and chicken

Within

easy accens

from anywhere in the

Vancouver area, but why not board the Seo Bus in

Vancouver

and when you doch in North Van

we se anchored just next door Foot of Lonsdale Ave

Lots of tree parking

987-3344

Reservations strongly rec ommended

Open Ipm

Madinah

C lesed Mandays

%

green they must be picked
promptly. Pears left to
yellow on the tree develop

brown centres and are
worthless.

Oia | BOEEM |

Picking of the 1980 crop
began recently with first
shipments scheduled for
Vancouver on August 19 and
Alberta on August 20.

B.C. Tree Fruits Canadian

GOLDEN
CROWN

RESTAURANT

Canada Manpower appointment
as Advanced Cooking Instructor

VANCOUVE R

Catering and convention facilities
for up to 1 000 guests.

MwA
Reh Ae

Honoured by

Sales manager, Joe Bauer

reports that the agency .

expects 475,941 — 45lb. DIM SUM LUNCHES
boxes this year which is an GOURMET DINNERS
increase of 31.5 per cent Open every day

over the 1979 crop which
suffered some damage from
the bad 1978-80 winter.

DEEEEEEEEEEEE

“apse stream

Reynolds Furniture & Cabinet Co.

122 W. HASTINGS ST. 688-6631

OPPOSITE WOODWARD'S DOWNTOWN |

- Capinet

refaciang

Tradginanai

* Do-t-

around the: wor
of Guenter‘ S

(>uenter's brings a world of good taste
to your table. Sweet dehghts. Savoury
sensations. And fresh-baked bread
and rolls from Venice Bakery.

Couenter's the deh with a difference

Your passport to pood cating

Gorneevs at Veni

1950 MAIN STREET IN NOR TH VANOOUIVER

C7-Wedmesday, August 27, 1980 - North Shore News

aos

—_—

& European Stylir
yoursell cabinat componen

© 20-30% OFF VANITIES
1iGFe Ave Nomp Varn 985-9527

OPEN 9 6 MONDAY THROUGH SATI IRDAY