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46 - Wednesday, March 27, 1985 - North Shore News

Storms, weekend weather put

spring menus on

talking about

1 TEMPT fate by
barbecues jast week? And, was that really
snow all over the back (and front) lawn on

Sunday morning?

Vd planned to fill today’s
column with a selection of
spring-like menus but they'll
have to go on hold for a
while I guess.

Instead, here’s a recipe [
use to stretch expensive veal
cutlets - this is delicious as
dinner-party fare but your

beating recipe.

A ITTLE veal can go along way with this week's budget-

family will like it too.
Veal de Maintenon,
Marchand de Vin
4 small veal cutlets
(or veal steak, pounded)
2 green onions,
including tops, diced
Y% pound ground beef (lean)
4 slices stale bread, grated

budget beaters

FOUR. FULL DA Ys
Lots to do during”
NV Easter break |

THE NORTH Vancouver Recreation Commission
has four days of excitement planned for six to 12
year olds during the Easter Break this year.

Swimming, hiking, movies
and parties are planned Mon-
day through Thursday, April
1 to 4, from 8:30 a.m. to 4
p.m. each day.

Special adventures include.

a trip to the Arts and Science

Technology Centre, an Expo-

tour, bowling, puppetry,
Easter crafts and at showtime
— ‘March of the Wooden

Soldiers’,
Two. Tocations are
available. Register for the

joint William Griffin-
Delbrook program in person
at either location — 851 West
Queens or 600 West Queens
— or by phoning 984-4181.

Those preferring the North
Vancouver Recreation centre
location should register at
123 East 23rd Street or phone
988-6166. The fee is $48 or
$15 a day.

Other Spring Break
specialty programs offered at
the Delbrook centre include
afternoon volleybatl and
basketball camps for 12 to 16
year olds and level one and

two tennis camps for eight-14
year olds.

Marcia Garries will also be
instructing three separate
noon hour dance moves
camps for six to eight year
olds; 9 to 12 year olds and 13
to 16 year olds.

Other four day courses in-
clude pottery for teens,
claybuilding, Easter crafts
and Easter treats. All camps
and program prices range

How not to get fit

ner and fot all wed lige toe
ae

% cup butter
salt and pepper
4 slices tomato

Brown the cutlets in a lit-
tle cil. Set aside and save the
pan to prepare the sauce. In
another pan, melt butter and
saute the ground beef and
onions. Add the bread and
season with salt and pepper.
Divide this mixture in
quarters and use to top the
four cutlets. Top each with a
tomato slice and broil § min.

Sauce
1 bunch green onions
including tops, diced
¥2 cup stewed tomatoes

- Y pound fresh mushrooms,

sliced «
1 tablespoon butter
2 tablespoons flour °
1 cup water .
V2 cup dry red wine

Melt butter in pan used to
brown veal. Saute: onions
and mushrooms lightly, stir-
ting to loosen the browned
bits from the veal. Sprinkle

_flour over and stir well. Add

water, tomatoes and ..wine

-and stir over low. heat until

sauce thickens.
‘T-find that veal‘ -always
leaves enough browned bits

* - to’ make a richly ‘colored
_ sauce.

If. by some rotten
quirk of fate your’s' doesn’t
you can correct the color of
the sauce with a drop or two
of gravy browning (Crosse

between $11 and $21. Pick up
a brohure at any Recreation
Centre. Camps are open to
boys and girls.

Free swimming lessons fer
all ages are also offered at the
William Griffin Centre pool
as part of the Red Cross
Water Safety Instructors
School March 30 and 31 and
April 5 and 6. Choose a half
hour lesson time between
9:30 a.m. and noon and
phone 986-2255 to register.

Swimmers must be able to
swim oue length of the paol
to benefit from the
instruction.

Pani Ds

and Blackwell).

You can make the veal
and stuffing an hour or so
ahead of time and leave at
room temperature. I don't
like to make it up and
refrigerate because re-
heating makes the stuffing
“wweep’’ and toughens the
veal. Broil further away
from the heat until heated
through. Pour the sauce over
before serving.

1 serve this in a shallow,
oval casserole dish with lots
of fresh parsley sprinkled
over. It goes well with
cheese-topped potato skins
and fresh green beans tossed
with almonds and garlic but-
ter.

ae ee

Did I say I'd leave the
summer recipes for later?
This recipe is one of Trader
Vic’s and you might want to
rush the season a bit with it,

TE haven’t made it for years
because it requires so many

- weird ingredients and packs |

a helluva kick. In fact, the
last time I treated Brian to
these - one hot summer day
— I drank two of them and
managed to fall up the
sundeck stairs. | broke the
glass and half-killed one of
the cats in the process con-
vincing myself that I’d better
leave Singapore Slings to
others with better heads than
mine for gin.
Trader Vie’s
Singapore Sling

In a 14-02, Blass with crack-

ed ice:
juice of haifa lime |
1 dash Angostura bitters
1 oz. Cherry Heering
2 oz. gin

ginger beer

Benedictine

‘Combine the lime juice,
bitters, Cherry Heering and
gin in the glass. Stir, Fill

glass with ginger beer and
top with a Benedictine float.
if you’re planning on drink-
ing more than one of these,
lock up the cat and stay
away from stairs.

ne eee

THIS WEEK'S BEST
BUYS:

SUPER VALU: Granny
Smith apples, 48¢ Ib.; Ard-
mona canned fruit - 14 OZ. -
77e.

BUY LOW:
steak $2.19 lb.

Beef round

Stinky

back burner

WOODWARD’'S: WW
brands: 48-0z. apple juice,
$1.19; solid white tuna
$1.39; sockeye salmon $2.25;
10-kilo flour $4.45

SAVE ON: Chevk the case-
lot sale - the Hunt’s tomato
sauce ($6.48) 12 tins and
tomato paste ($8.98)- 24 tins
are good bulk buys. .
SAFEWAY: Olympic bacon
$1.98 (S00 gm.); fresh
strawberries, 98¢ Ib.
STONG'S: Pink. grapefruit
4/998; long English cucum-
bers 79¢; country-style pork
ribs $1.68 Ib.

Pinkys

remove all day odor overnight’

fumes. A new way to
eliminate shoe odors by
trapping & absorbing
them. Effective in any kind

of shoes, or boots.

Ideal -

for travellers & joggers.
Good for at least 3 months

~* daily use.

N. Park Royzl
922-9650

Richmond Centre
276-2606

Tf you've ever wondered whether you could really cook
classic entrées to look and taste the way you
enjoy them in fine restaurants, this offer is for you.

Try Two And See

You can cook any of these delicious entrées to perfection

',..Easily, And In Minutes

Gourmet Chicken Breasts

They're stufted, breaded

and boneless...vou just
pop themin the oven
frozen. Choose Kiev,
Suisse, ala Reine, ar

Hawaiian, 6 az. servings.

2 for $7.50 Reg. 58.50

.
- Chateaubriand
An elegant gourmet roast for two. No bone, ne waste,
no preparation. ..just sheer enjoyment of the most
tender and delicious piece of beuf tenderloin.

16 02. piece serves two $12 Reg. SH

Beef ef Wellington
‘Everything's been done

for vou. Filet mignon

envrously codted with

a tach put pastry. Ready tor the oven. 7 oz. servings

2 for $9.50 Reg. SH

liver pate.
and vs sapped in

New York Steaks

Thick, boneless, naturally-aged and marbled, ©
perfectly trimmed, to keep them tender and juicy.

2-7 oz. Steaks $9.50 Reg. Sil

Dining luxury with a flavour
and texture absolutely
j unique, We'll show vou
how to crack them and cook
them easily in minutes

2-602. Tails $15 Reg. $17

Fabulous Filet Mignon

The most tender steak of all. Perfect to try
pan-broiling and go for elegance and superb taste.
Ask tor the easy instructions.

2-602. Steaks $9.50 Rey, $11.30

Save even more ona box of 6, Sale ends April 6°85

Park Royal Shopping Centre West Vancouver
South Mall) 922-68 15

(Market Place —

mites

em,