yt CATES PARK DAY CAMP STAFF. Left to right [top] Alfredo Sepulveda [supervisor], Bill Chow, Rob Feot; [bottom] Mick McAllister [supervisor], Reb Greig, Carl Chapman. Absent from the picture were girl counsellors Debbie Muir, Paula Trask d Karin Walkey. See story below [John Kendrick Photo]. Ideal for gifts. Mail orders our By Schooner Seafoods specialty. These baby clams are delicious and sweet—a true’ B.C. treat! STEAMED CLAMS Put -frozen clams into a large steamer or collander over boiling water and cover. Allow 1% Ibs per person. Steam until all clams are fully wide open (about 20-25 ‘minutes). Serve immediately in the shell with lemon butter in a side dish for dipping. 112 W. 15th, N. Van. Largest in quality and selection of homemade prepared food both hot and cold. Excellent selection of salami, fresh sausages, cheeses, smoked meats, roasted beef and pork, daily fresh barbecue chicken. choice of 18 delicious salads seo us for all your catering needs phone for parties 24 hrs. ahead of time Open 6 Days a Week 8:30 - 6 P.M. Daily Ph. 988-6412 LEMON BUTTER | _ Melt to a slow simmer but do not boil, 2 oz butter. per person combined with the juice of half a lemon per person. Serve hot. CLAM [IN THE SHELL] . RICE 2 cup butter 1 lge onion, finely chopped 1 cup sliced mushrooms 1 green pepper, finely chopped 1% cups raw rice 1 tsp salt. % tsp freshly ground pepper . / cup dry white wine 3 cups hot chicken stock or water 2 tbs chopped parsley 1% tsp. thyme 1 bay leaf /6 Ibs clams (in shell) In a large skillet heat the butter, add the onion, -mushrooms, green pepper, salt, ‘pepper. and cook, stirring, until the rice is golden. Add the wine and simmer for five minutes. Add the ‘stock, parsley, thyme and bay leaf. Cover and cook for ten minutes, stirring occas- ionally. Add the whole clams and simmer about twenty min- utes until clams are wide Canada’s mest popular family operated floating restaurant. Our world renowned buffet has over 54 varieties of exciting seafood 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. Foot of Lonsdale Ave. North Vancouver. Reservations Phone: . , 987-3344 or 987-8318 by Wy ;' retried t Cs, weet Closed Mondays. we SEaroon Bt Enjoy Seafood at its Best. SOLOS O/OM OH OY OO COLO OLO/SO._ = Open 4:00 p.m. to Mid-night.-* > Diamond Almas. On bohalf of my family & staff | would Ike to welcome you aboard &eLSO/SO/O/2@’ 2. -What’s a truly Canadian Canada’s first birthday, we probably would have cele- - brated the day with a feast of beaver, moose, some gamey deer and a duck or two accompanied by some fresh garden vegetables. choose from, but for a truly unique Canadian dinner to celebrate Canada Day, try the following:- Appetizers: Baked Arctic Char Main Course: Tourtiere Vegetable: Fiddleheads Saiad: A mixed salad with vinegar & oil dressing Dessert: Oka Cheese (made by Trap- ' pist monks in Quebec, fresh fruit, Maple Syrup Ginger- bread open. Remove the bay leaf and serve immediately. Usually served-as a hearty side dish to a meat course. - PAELLA 2 cooked. Dungeness crabs 1 Ib cooked shrimp meat 2 Ibs whole steamer clams _ / 1-1% Ib chicken 1 tsp oregano 2 peppercorns 1 clove garlic, peeled 1% tsp salt 6 tbs olive oil 1 tsp vinegar . 1 oz salt pork, chopped 1 med. onion, finely chopped 1 green chopped ‘A tsp ground coriander ‘3 tbs tomato sauce ; 2% cups raw rice 4 cups boiling water 1 tsp saffron (optional) 1 can (or pkt frozen) peas 1 can pimentos pepper, finely Thaw the shellfish if frozen. Remove the legs and claws from the crabs and set aside. pull off the crab’s back and remove the meat. Cut the chicken into medium-sized serving piec- es. Combine the oregano, peppercorns, garlic, salt, two tablespoons of the olive oil and the vinegar and mash with the back of a kitchen spoon or in a mortar. Rub the chicken with the mixture. Heat the remaining olive oil in a deep, heavy skillet and brown the chicken lightly over moderate heat. Add the salt nork nein menu? Well, back in 1867, on - Today, we have a variety | . of typically Canadian food to BAKED ARCTIC CHAR [4 servings 1%, pound melted butter mixed with the juice of % lemon Arctic .Char fillets (2. pounds) Salt and freshly. ground pepper to taste Place the fillets in a piece of heavy duty aluminum foil. Pour the lemon-butter over the fish and seal the tin foil tightly. Bake at 375° for ‘2 hour, or until the fish is flaky. DO NOT OVERCOOK. Serve hot directly from the foil. eae ae ok TOURTIERE: Your favourite pie crust recipe 1% pounds of ground meat (pick your favourite one or a combination of half pork, half beef) 1 medium sized onion chop- ~ ped finely 1 crushed garlic clove '” tsp. salt ¥% cup of bread crumbs Corn oii or salt pork or any preferred product for frying ' Mix the meat with the onion, garlic and salt. Heat oil in frying pan. Add meat _mixture. Stir and cook over moderate heat until meat is nicely browned. Gradually add bread crumbs to the mixture. Allow to cool. Then place mixture on bottom pie crust. Cover with top crust. Bake at 350° for 45 minutes or until crust is golden. eh ae TTS. FIDDLEHEADS Wash and place in small amount of boiling salted water. Cover, reduce heat and cook briefly until the vegetable is slightly tender. If frozen, you'll have to follow the package direc- tions. me me ke me pepper and coriander. Cook 15 minutes over low heat. Add the tomato sauce and rice and cook five minutes. | Add the boiling water, saffron, clams and shrimp. Mix well and cook rapidly covered until the liquid is absorbed, about 20 minutes. With a large spoon turn the rice from top to bottom. Add the crab -meat, crab claws, crab legs and peas. ‘Cover and cook 10 minutes more. Use the pimentos as a | ’ garnish. Usually served in skillet. Serves 6 to 8. the - pioneers 'MIXED SALAD — Toss together your favour- ite fresh vegetables, perhaps | some head and Boston lettuce, slices of cucumber, green onion, shavings of one carrot, a chopped tomato and a few rings of green or red ‘pepper. To really Canadian- ize your salad, why not toss in a few field herbs that the used; garden thyme, watercress, fresh mint and chives are possibili- ties. — DRESSING | Olive or corn oil and wine vinegar in equal parts with some seasoned - salt, dill weed; concentrated onion: (granulated), a crushed gar- lic clove and some freshly ground pepper. Mix together ‘and toss over salad just before serving. tsk sk ak ok MAPLE SYRUP GINGERBREAD (This recipe from Gloria Varley .was passed down through family generations.) ‘2 cup butter ’2 cup brown sugar ’ cup commercial cream 2 eggs, well beaten . 1 cup LESS 2 tbsp. maple syrup . 1/8 tsp. salt 1 cup PLUS 2 tbsp. all-purpose flour 1 tsp. baking soda sour 2 tsp. ginger ‘4 tsp. cinnamon “a tsp. nutmeg Combine flour, soda, spices and salt and blend well. Cream butter and brown sugar. Add sour cream, then well-beaten eggs. Continue beating for at “least a minute (with electric beater at medium speed), then add maple syrup. Gradually add flour mix- ture to creamed mixture, blending well after each | addition. Spread the batter in a buttered 8’’ square pan and bake at 375° for 45 minutes, or until cake tests done. When slightly cooled, cut in pieces before removing from pan. It’s best when warm and it freezes well. Cates Park day camps North Shore Neighborhood House will be running a day camp this summer for youngsters 6-12 years old in three two-week sessions. The children will be picked up by bus at the North Vancouver Recreation Centre -ond at Neighborhood House nd taken to Cates Park to sarticipate in outdoor games, arts, crafts, hiking, swim- ming, cook-outs, and = an overnight camp at the end of cach session. Cost 1s $40 per session, but an additional $4 is charged to non-house members. All registrations are hand- led through Neighborhood. House, 225 East Second Street. For registration and further inquiries, please call 987-8138.