(*

a page 30- February 22, 1978 -North Soro News, 7

q ‘THERE E 1S ALWays A WARM ,
/ WELCOME :

" The winner cf our recipe “Ne

7 |; ‘Eninish Dab foes Se contest this week is Mrs. D.

‘| Layzell of North: Vancouver.: nae
~ | With her’ recipe for Fish
-. | Chowder Mrs. Layzell. wins'a
. | voucher for $10.00 + worth of =.
| meat of her choice from the 3, |
| TOWN: BUTCHER _ LTD. A variety of fies such as

| 1254 Lynn Valley Ra... » Nosh cod, haddock, sole,
| Vancouver. coe ae

halibut 1 cakes if better
os “You. ‘could. be next m

“AS large. potato diced.
o Send your “favorite : i Onions diced. .

large | bowls. a Tae
Note: If you can 1 add: about 8
. to.10 scallops: quartered. and |

' 2 ‘few . shrimn - ra wmakes’ (an mat

a MARA SAAR Be URS :
ee interesting © - texture — and”
7 3 a additional flavor. oe

“ALMOND RICE: |
| tivered or thinly | sliced
‘{ almonds in butter ‘until -
: J lightly browned. Add cooked =
rice, tossing. lightly. with a”

4 fork to coat the grains and
“heat. :

Heat
288 I Pemberton Avenue
_ North Vancouver _

‘sliced seedless grapes tossed a
- with rice look attractive, add :

e fish.

ot anaes

flavor goes welll with th the

io = eedon cme:
partners, as

as: ‘you’ Giscover

23 Bor seafogd wit amore of a recipe: |
a flavor of iis Gwn, such as crab —

- meat, clams, turbot. and red S$ ibs. pork loin

-2. medium apples, sliced =
12 pitted prunes: ~

1 tbsp. salt.

1) tsp. pepper __

. 2. tbsp. butter or margarine
“1. cup boiling. water

‘4 cup red wine (optional)
_™% tsp. mustard.

2 tbsp. flour’

‘| water:
 Cutadeep slash into each

_ Join Guv’nor Eddie Shear ‘every
- Thursday,. Friday, and. Saturday”
; «Hight, 7 to 1 a.m., for riotous good fun
1 ©. and rollicking good songs in the lively: .

atmosphere of of an English sing-a-long —
pu 7

: fferent t :
nis : geet Sits,
Over 3000 private blends.

pe Sere _ To remove ‘the cork of a

: Pacific Centre
560 Cambie. St,
10% discount: store -

1008 ROBSON ST, 681-2306
- B60 PARK ROYAL ) van)"

922-3136 . mae) 6 6another.
“623 FORT ST. (Victoria). '
87, RICHMOND SQUARE.

good corkscrew.

With all corked-wines: ‘it is
essential to completely pene-

| Never aliow bits of the cork
rrr 7 -_ ~ to come in contact with the
: a ERGs : —. ‘wine ~which means you
Canada’s most popular family operated
floating restaurant.
Our world renowned buffet has over 54
varieties of exciting seafoad dishes. Come and .
enjoy a delightful evening of dining aboard
- The “Seven Seas” Floating Seafood
Restaurant.

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

, cork out with a knife.

4

Foot of Lonsdale Ave.
North Vancouver.

Reservations Phone:
, 987-3344 or 987-0316

io

-g Open 4:00 p.m. to Mid-night.“ . ‘gee.
y Closed Mondays. “
© Searoon aes ” Diamond Almas.
. On behalt of my family & stat?
- Enjoy Seafood at its Best.

i would Ike to welcome you aboard

LO/S@/O/@/@/EY @ U/O/O/O/® t/@/O/2/A/2/e

Q Uys

~ Pork and fruit 2 are: > natura! ~

when: you. try this. delicious
| . “> and. appies. -

end of pork’ ‘loin, without :

‘bottle of wine correctly, use a

’ trate the cork from one end to |

 swizzle stick. -The

shouldn't attempt to pry the

cutting throu ugh | 4 sides, until a
~ hole is formed: ‘throughout :
prunes.

the igin | Stuf with p
Combine salt
ang pepper, Tub imte meat. Ia

heavy saucepan heat butier .
until golden: Brown loin in —
butter. Add boiling water.
(At this point roast may be

transferred ‘to oven and

roasted at 350°). ‘Cover and —
simmer over low heat until ©
2» hours. |
keep :
warm while making - gravy.
Skim most of fat off liquid i in.
pan. .
mustard; i bring, to a ‘boll and. ze

tender, about. .
Remove to ‘platter,

‘Add red wine’ and.

“Pour: a little wine in a -glass os
and taste it before. serving. to

others and" when” serving
don’t hide the: label on the
bottle. ey .

With champagne or spark-
ling wine draw the cork out
gently and_ silently and
remember not to serve with a
stick

‘destroys both the sparkle and
the bouquet which are the
results of the patient work of
the vinegrowers.

‘lesson

'

Wost Vancouver

ee ee | ape

Feb. 27- April
Cuisine de Barbora

_thickea with fiour s stirred io a _
~ Paste with a littie water. Let .
7 ‘Correct seasoning. Makes 5

T about S minutes.

scrviags.

SUGGESTED MENU AnD:
PREPARATION SCHEDULE.

~ Erait Stuffed Pork Loin

Glazed White Potatoes.
: Salad Bowl Lettuce

Lemon-Cream D

. ressing. .
_ Sweet-Sour Red Cabbage,

‘Medallions

Early i in'the day c or day ay before |
bake cookies for Medailions

(store’ in’ tin) and. make

~ Custard Filling. — 7
3: 00pm Start Pork Loin mr
_3:30 . Peel and Cook Small _

1 Potatoes: (or “use .
_-», canned) - : _
4:00 Prepare. Sweet-Sour
| s ‘Red Cabbage (or USE ..
| jar) o
5:00 Decorate Half of the
ce kies
5:30 Heat Red Cabbage.
oo Glaze. Potatoes. |
53:45. Make Gravy
5:55 Toss Salad
6:00 ~—Dinner is Served ©

After dinner assemble Me- |
‘daillons and serve with

coffee.

Register now - starts February 27 4
° French gourmet & | Italian cuisine :
° food, wine & printed menus with each

* small classes In designer kltchen
° day & evening classes —

. 922-8505. .

ry ye ae