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“contest this week is’ Mrs.

- Rowena’ E. Foster. ‘of West
- Vancouver, ‘with her. recipe _
‘for ‘‘Lazy Man’s— Stew’’.

"Mrs. Foster. wins a voucher
- for $10. worth of. meat of her
“choice from — the TOWN
' BUTCHER LTD., 1254 Lynn
Valley Rd., North ‘Vancouver

You couid ‘be. our next
winner. Send - your. favorite
recipe to the North, Shore.

‘The winner. of ¢ our recipe _

.1.— medium onion, |

Tw rae vas wae es

"LAZY MAN'S S STEW.
1 Ib. lean beef, cut into
. stew size. pieces:

vA ‘cup Burgundy or Claret .

wine

i 10% oz. ¢ can undiluted

condensed consomme

% tsp. salt

1/8 tsp. pepper _ nO
thinly
sliced . - .

‘Combine. “above | ingred-

-ients and put into casserole. . |
Mix % cup fine dry bread f

ot. vee ae 8

‘WHERE TO EAT?

GRAY QE vets, weet. tae Whey Eeer fot

“page 25, January 18, 1978 - North Shore News:

Try this delicious seafood
mediey - italian siyie: .

4 cup olive oil
2 to 3 garlic cloves, chopped
12 cups chopped onions :. —
‘4 cup chopped parsiey.
2 tbsp. chopped celery |
1 tbsp. chopped green-
pepper .
1 No. 2% can tomatoes
1 8-0z. can tomato sauce
1 cup dry red wine or.
sherry
1 tsp. salt
‘4 tsp. pepper
“2 tsp. paprika
2 .tsp. sweet basil leaves

Fish:

1% lb. shrimp, shelled and
cleaned

1% lb. assorted fish fillets
(sea bass, rock cod, red
snapper, etc.)

1% Ib. cooked, cracked crabs

2 doz. clams

In Dutch oven or large kettle
saute garlic, onions, parsley,
celery and green pepper in

hot oil. ‘Add tomatoes,
tomato sauce, wine and
seasonings. Simmer one

hour. Prepare sea food while
sauce cooks. Cut fish into
pieces, clean and crack the
crab and scrub the clams.

Choice ‘of one

~Salad
-Chutnul

After | add
the sea food (except clams) to

‘ISA-LEI
RESTAURANT

Specializing In

Fijian & Indian Foods

*Catering Service Available*
Now Open.
Grand Opening Jan. 20
With Dinner Special

auce is cooked

Crab

WV

tha. katila
CAL Meer ELA e
heat until the fish is done (mo
more than 25_ min. ). Add

clams.

over 1 ‘3-4
Vv wk au

Makes 6 servings.

SUGGESTED MENU AND
PREPARATION SCHEDULE

Cioppino.
Crusty French Loaf
Romaine, Endive and Celery
. Salad with Oil and Vinegar
’ Dressing
’ Stuffed Baked Peaches

Early in the day or day before
make or buy large long loaf
of French Bread.

3:30pm Prepare salad
greens. Refrigetate

4:00 Prepare sauce for
. _ Cioppino
4:30. Prepare fish for.
. Cioppino
5:15 Prepare and bake
. | peaches
5:30 Add fish to sauce
5:45 Heat French bread
5:50 Add .dressing to
salad
6:00 Enjoy your dinner.

After dinner serve peaches
cream if

with whipped
desired.

moat dish.

Currled Chicken Or Lamb
- «Rice or Roti or Purl

~-Papadam
~Pakode

Vegetarlan Dinner Also Available

Smorgasbord Luncheons
1344 Lonsdale _

$3.95

; 980-01 15

. add.

As:-soon as clams ..
open,’ serve stew in bowls.

News. Recipe - ~ Contest,
#202. - 1139 Lonsdale. ‘Ave.,
North Vancouver, B. Cc. ines 7

and % cup flour.” oo A
Stir into contents of |
casserole, cover and bake at.

2H4. 300. degrees for 3 hours - or | &# 7
— —— until méat is tender. Serves aR E STAU R ANT
- eT ALT. 4. Sliced potatoes may be
FIRST TAID TIP added with the meat “if “Quality and
| | desired. Reasonable Prices
With an ample salad and o
- garlic bread - you have a ‘SPECIAL?
wonderful . meal. — with no
strain, 1 no Pain! | EDU & oo ae
‘2 eggs. adelicious ham |
are Soe / crepe, with bacon, potatoes §
MINOR BURNS AND a io fruit. (Daily) ©

SCALDS

® Lessen the spread. of heat a
in the tissue and relieve pain --
by - immersing ‘the burned - .
area in a basin of cold water
° lf a sink or basin is not |
available ‘apply cloths soaked ©

4
in cold water ® Don’t place a

burn. ‘under. extreme water

on
Haro) | |.
BREADS nays

.pressure as_ that pressure: : pe 00 : a. m. - 9: 00 p. m.
-may damage the tissues £@ a
further. ©: Periodically add ice { | Closed Monday and Tuesday.

; Bey Vv
to the cloths. or cold water - | "Open 7 Days A Week =f
aie Ample Parking Full Facilities

;

© This process should be fe
continued as long as thereis | ‘
i
i

“STORE

'. pain'® Do not apply butter,
1 ointments or oil dressings —

Try, ‘this | eaxy-to-prepare
breakfast treat: ,

4-8 slices bacon
‘2 cup crushed ritz-type

Canséa’ S ee popular family opera tad

crackers ~~ | floating restaurant. ES. . wee.

1 ie iad or margarine. . Our world renowned. buffet hasc over 54 |
4-8 eggs varieties of exciting seafood dishes. Come and |
salt , “enjoy a delightful evening of dining aboard,
Pepper The “Seven Seas” Floating Seafood .

Preheat oven to 350°F.
Cook bacon : until done but
not crisp. Butter four indi-
vidual baking dishes or
muffin tins. Line sides of
éach with one or two slices of
‘bacon.

Restaurant.

~ While on board ship, enjoy a relaxing moment_
in our new San Pan Lounge.

| | Foot of Lonsdale Ave.
Combine cracker crumbs North Vancouver.
and melted butter or mar- ‘Reservations Phone:
garine. Place 1 tbsp crumbs 987-3344 or 987-8318
in bottom of 20, cup. Open 4:00 p.m..to Mid-night. ™ a
Carefully break 1 or 2 eggs Closed Mondays. 7 .
oye Diamond Almas.

over crumbs. Season with.
salt and pepper. Cover with
additional crumbs.
Bake 12-15
Serves 4. '

; ‘on behalf of my family & staff
Enjoy Seafood at its Best. | would Ike to welcome you aboard

/O/O/ QOS ®’ Vee: e/e/eeeee. |

minutes.