How this r recipe ever. ergot . cand onions s from. pan. “Make

its name we'll never know, gravy, if desired. Makes Sor
because chicken it ain't. But 6serings.

‘smothered | onions, mashed.
potatoes, French-style peas,

: QUESTION: When 7 bar-
~becue chuck ‘steaks, TI use
tenderizer’ in the
: preparation... My neighbour —
is. ‘concerned © that. - meat |
. tenderizer will also act on |
the ‘lining of our stomachs. —
“Can you explain this to me?

.ANSWER: -

“meat

the muscle - fibers.
action - takes. place. during:
cooking. ‘and is” ‘greatest, at. |. 84
temperatures » | ‘between. 1400 fe

delicious: it certainly i 1s: - Suggested dinner meno: erevy and patter. Coe
: For dessert: peach .
11% pounds round steak, "Chicken fried ; steak, cobbler. as
cut into 5 or 6 pieces | |
1 egg, slightly beaten _
2 tablespoons milk | 1
Dublesocecfonr Md utter tarts |
% cup fine dry bread . " | -..
crumbs — | BUTTER TARTS Pour boiling water over —
4 cup salad ae | raisins, allow, to Stand for 5. .
onions slic _minutes an rain. Stir. , |
salt and pepper Pastry (prepared) |

Pound the meat with meat
mallet or have butcher put
Steaks through tenderizer.
Mix egg and milk. Dip steak
in flour, then -egeg-milk
mixture; then:
Brown in hot oil, ‘turning
once. Add onion rings.
Sprinkle with salt and
pepper. Cover; cook. over

low heat :50-to 60 minutes ‘or |

until tender. : ‘Remove. meat

floating restaurant. |

Restaurant.

crumbs.

Canada’s. most popular family operated |

Our world renowned buffet has c over 54
varieties of exciting seafood dishes. Come and
enjoy a delightful evening of dining aboard
The “Seven Seas” Floating Seafood

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

Foot of Lonsdale Ave.
North Vancouver.

4 cup raisins, or currants

~ Y% cup butter (soft) -

%4 cup brown sugar (lightly
packed)

1 cup corn syrup

2 eges (slightly beaten)

1 tsp. vanilla

1 tsp. lemon j juice

Prepare pastry to line 15:
medium muffin cups. Do not
prick or cut pastry. Preheat

: oven to 375 deprees F.

“ together | butter and sugar .
and blend in. syrup, eges, |
vanilla and lemon juice. Stir
in drained raisins and use-

mixture to fill muffin cups |

about two-thirds full:

Bake for 15 to 20 minutes.
or until pastry is golden. Do
not allow filling to bubble. .
To. avoid this, the filling ~
should be stirred as little as
possible during preparation.
_ Makes 15 tarts.

' Reservations Phone:
987-3344 or 987-8316 eo
Open 4:00 p.m. to Mid-night. S.. G aes
: al , Diamond Almas.
On bohall of my family & otal
Enjoy Seafood at its Best. 1 would like to welcome you aboard

(O/®/OS OO &: & e/e/eee CP/SUYO/UOE

‘The. winner of our recipe.

7 contest this week is J. Ray of |
North Vancouver -with. her
- recipe for. “Green ‘Tomato —

Mincemeas”. .

Ms. Ray | wins a ‘iuichier

‘for $10 worth of meat of her’

choice. from the TO

BUTCHER LTD. 1254 Lynn -
oe Valley’
7 _ Souver. . os oe

Rd. North Nan:

- “You. could. be. our next”
 . winner. Send your favourite -
recipe to North Shoré News |
Recipe. Contest, . 202-1 139

Lonsdale | Avenue, North

- ‘Vancouver. Be sure to in-.
elude | © your Phone m number. |

softens © the
comnective tissues as: s well. as.
This.

digestion ‘and therefore

poses' no problem. to the —
lining of the stomach. |

1 had

TBS

‘te PENNY. TEA BAG

Never Bitter Only Better
Taste’ the Difference

North Vancouver
980-8368

Open 5 to 12 nightly
_. Monday to Saturday _

- Our menu features:
Oysters Florentine

and Country Pate

Ce

: 3 lbs. ‘Chopped apples

3 “Ibs. raisins

“1. 1b. currants |

2 ‘Ib. glazed fruit -

5... cups brown sugar
Yn cup margarine

“%. cup orange juice
1 orange: and ! lemon.

Commercial — te
"meat = _ftenderizers usually. oe
contain the enzyme “papain” ‘|
-.. which is. prepared from the |
" ‘papaya: -plant.. ‘Papain ten-"
: derizes © or:

i ane
to “split: : proteins. as the]
- cooking: continues. If. the. |
tenderizer. is not destroyed

by heat, it will-be destroyed |
by, the. gastric juices during»

7 Open Mon. - : ‘Sun. cat
10:30 am - 3:00 pm. -

"GREEN TOMATO -
“MINCEMEAT. '

(6 cups) peeled: |
6 cups) peeled.

” favourtte potato an

filled menu.

7 UNIQUE PEKING

| “restaurant

"European & North ‘American Cuisine
FULLY LICENSED

| feature menu any night: -
| Rib EyeSteak .
served with a vegetabie and your

. : join us. ‘for a ‘steak ‘or “choose _
“another meal from our. variety”
4 60 East. 2nd at St. Georges, =

-.NorthVancouver
7 reservations: 980-1 510. ee

| OVER 250 DIFFERENT DISHES

. ieee reservations ‘tor par-
les, luncheons, etc. 5 banquet
rooms available, seating for

A. “cup strawberry j jam
a _tsp.each-cloves,
' cinnamon and nutmeg

re %. cu r.

3 “Ibs. green tomatoes. er iP rum © sherry a,
‘Method: Put fruits (except

ve currants) through’ mincer.
Mix - well ‘and add_ “suger,
Spices, jam and margarine. oe
"Simmer over low heat one. -
hour. Add % cup rum or |

“sherry. ‘Seal ‘hot in canning ae

Jars or ladle: and wax in jam

_ jars. Makes approximately

d Soup or Salad.

. §:30 pm - 10:00 pm. —-_.-
_ Closed Wednesday.

Gener iw) |

atchawet

Esplanade at Chesterfield.

Angels on Horseback
 Coquilles Saint-Jacques

Restaurant

“124 West Hastings St. Vancouver

"Honoured to be the advanced .
_ Chinese cooking center.

Golden Crown |

.

Kimberley

688-6631

' October 23 to October 28

Appearing October 30 to November 4

Judy Nichol

opr ee roe

Co