RECIPE WINNER

Your rhubar

The winner of our recipe
contest this week is Edna
Gear with her recipe for
Rhubarb Upside Down
Cake. Ms. Gear wins a
voucher for $10.00 worth of
meat of her choice form
NORTH SHORE QUALITY
MEATS, 1406 Lonsdale
Aenue, North Vancouver,
B.C. or LYNN VALLEY
MEATS, 1343 Ross Road,
North Vancouver, B.C.

You could be our next
winner. Send your favorite
recipe to the North Shore
News Recipe Contest, 202-

1139 Lonsdale Avenue.
North Vancouver, B.C. VW7M
~H4. Be sure to include your
telephone number.

RHUBARB
UPSIDE-DOWN CAKE

3 cups chopped rhubarb

' A cup water

1 cup sugar

“s. cup shortening

‘2 cup sugar

i egg

1 tspvanilla

1 cup cake and pastry
flour

b wi

“1%

tsp. baking powder
“> cup roilk

In a :nedium saucepan,
simmer rhubarb, water and 1

cup suga:i until rhubarb is
tender. about 15 minutes.

In a targe bowl. cream
shortening until soft

Gradually add '2 cup
sugar.

Conunue beating until

light and fluffy. ;
Beat :n egg and vanilla
until well combined.
Sift together ‘four
baking powder.

and

food

Souffle from Holland

250 mL (1 cup) milk
50 mL (% cup) all purpose
flour
3 egg
beaten
375 mL (1% cups) shredded
imported Holland Edam
or Gouda
6 egg whites
2mL (‘“tsp) cream of
tartar

yolks, = slightly

Shake or whisk milk and
flour together thoroughly to
blend. Cook, in saucepan,
over medium low. heat,
stirring ‘constantly, until

ah Ue leap

Greg
ov

°
f°)

ED GEA)
BAKERY ¢ DELICATESSEN
3053 EDGEMONT BLVD.

(FORMERLY STUARTS BAKERY )

O31

now

under

mixture thickens. Stir a
smali amount of the hot
mixture into the beaten egg
yolks; return yolk mixture to
hot sauce; cook and stir 2
minutes longer. Blend in
shredded , Edam, remove
from heat. Stir until cheese
melts. Add cream of tartar
to egg whites. Beat until
whites form stiff peaks. Fold
cheese sauce carefully into
egg whites. Pour into
ungreased 2 L-(8 cup) souffle
dish. Stand in shallow pan of
water. Bake in a preheated
160° C (325°F) oven about 45

the new Ownership

minutes until golden and

firm to the touch. (Do not

open oven until souffle has

baked at least 30 minutes.)
Makes 6 servings.

GISAE
2_\ KHNOUNCEMEK 1 o&

yy

oF

Gy the well renowned FRASER BAKERY ea
© DELICATESSEN of \ictoria DrNe. LE

We Specialize

in all types of cakes, CD

pastries and European rye breads.

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-~-wI
7 | Deane 1 ane ddlor off

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Thré Coupon enttles the |
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PHONE

coker purchase.

~77 . eryures end of August

q86 - OF6!l

+Whotesale & Retail! !

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POV RDAIELISS

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SP EULER IY

CS - Wednesday, July 28, 1982 - North Shore News

Dine & Dance

yA

Add dry ingredients
alternately with milk to
creamed muxture beating .
smooth after each addition. Music by Johnny Fuoco & Patricia
Pour rhubarb into a —— .
greased 8x8 inch square ~~ Friday and Saturday
baking pan. — capeee

Pour cake batter over.

Bake at 180° C (350° F) for
30-35 minutes (until a
toothpick imserted in the
centre comes out clean.

This cake made 12 ser-
vings and is a good way to
use up the garden rhubarb
that 1s ripening now.

ch Sp:
Lunches: 11:30 -2 p.m.
Dinners: 6 p.m. - 11 p.m.
140 E. 2nd St. North Van.
980-6818

Panasonic

MICRO-WAVE
DEMONSTRATION

Talk to the Panasonic Micro-Wave Hostess
while she demonstrates the ease and ver-
satility of panasonic GENIUS 1I cooking.
Taste the many foods prepared with
Panasonic. You'll like the cooking. You'll
jove our SPECIAL PRICES ON ALL
FEATURED PANASONIC OVENS.

SATURDAY
July 31
11AM-3 PM

[iii] COLONY |
HOME FURNISHINGS
1860 LONSDALE AVENUE (AT 19TH) NORTH VANCOUVER

985-873

(OPEN EVERY THURSDAY & FRIDAY NIGHT UNTIL 9)

Guenter’s brings a
world of good taste to your
table. Sweet delights.
Savoury sensations. And
fresh-baked bread and rolls
from Venice Bakery.
Guenter’s — the deli with
a difference. Your passport
to good eating.

| at Venice

1950 MAIN STREET IN NORTH VANCX IVER OPEN 9 6 MONDAY THROUGH SATURDAY