: page 22, May 24, 1 1978 - North Shore News

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Nope!! a The winner of our “recipe

“T contest this. week ‘is Mrs.
‘Steaks, Seafood, Lamb, | Elizabeth | Robinson of North |

“News Recipe. Contest, 202, -

1% tsp.‘mustard seed
winner. Send your favorite 1 tsp. celery seed’.

oO recipe .to othe North Shore AY’ tsp. turmeric. seed
A 2 ...is our rspocialty? 3 1” tsp 8 salt ee Feet

oF Your home i is probably y your a
a biggest: asset. sos _

1 ‘medium/large | hard -
“<4. green cabbage - shredded |
AS “medium/large carrot -
: “shredded © ey
ae Spanish onion or one.

Why not improve ‘on it with 7
1: a fovety new kitchen? Our —
4 large showroom — features
“ff many kitchen cabinet

|. styles. : .

-.::: whole white onion, grated
f .15% off — ge 4 or 2: ‘green Peppers, mah
4 ewreaby units with comptots Shredded :

Fa rr

: In saucepan’ ‘stir: together
“the dressing’ incredients‘and —

1378 Main St., Serth Yan.
in tho North Shore Plaza

Fer a free estimate with aa

“sugar | is disolved. Cool.

‘ents. in ‘large’. ‘bowl. | ‘Pour -
~ cooled dressing « over and mix |
well. Store in covered glass
jars in Yefrigerator twelve.
hours. before using. Approx.
12 servings. _

AVALON HC OTL :

loads of yummy munchies
hot off the griddie:
: eggs. *n ham = —
"n sausages
*n bacon
_erepes, Snareribs, deep . fried shrimps,
‘ fresh fruit. :
Sunday something different.

we Serene os at coffees.
ver 3000: private je blends.

every

mn "After the harvest in early
-. September for early grapes

ee ’ the late varieties, the grapes
$4.50 : » ‘are crushed to a fruity pulp
hildes known as ‘‘mash.”’

a children

under 12 |

$2.95

1025 Marine. Drit a
North Vancouver

From this “mash”
“must”? is pressed out and
‘the cloudy, still unfermented _
juices of the ‘rapes: are
extracted. '

‘Your pleasure is our business’

aa = ) aus

featuring

| ‘European n&
North American Cuisine

_Uconsod x bemavnt Fe Facilitios

tiam to 2pm

Ribeye
Steak Sandwich

| $3.30

Grilled Corned Beef

and a menu ‘featuring Oysters Kirkpatrick,

' & Swiss Cheese
Oysters Florentine, Angels on Horseback, | on Rye
-Coquilles Saint-Jacques and Country Pate : $2.20
at exceptionally reasonable prices.

Speciels include soup
or salad

additional dally speciate.
also available

equgagery
the » TAAL

190 Esplanado at Chestertlold, North Vancouver.
Open § to 12 nightly, Monday to Saturday.

180 East 2nd at St. Georges
NORTH VANCOUVER
980-1510

“1139- Lonsdale. Ave. North °
"Vancouver, B. Cc. 7M. 2HA4. :

Te © Vancouver. ‘with. “her recipe  ‘Be° sure to. include | your
Ribs and much pmore: Bh for ‘‘14- -Day Cole. Slaw’’. ae : _ Phone number. gee e a ge
Robinson: wins a voucher for. |
$10 worth of. meat. of “her | 14DAY COLE SLAW:
_ choice’ from the TOWN
BUTCHER. LID., 1254 Lyan "Dressings BW EE
“Valley -- Rds North . Van-— 1% cups white. vinegar
couver. rer aA: cup: water .
1% :cups: white. sugar’.
You. could’ be our. “next ,

“bring to “boil.” Being sure.

Combine all ‘salad’ ingredi- - scrubbed, then simmered in

water to. cover, with season- ©

and the end of November for —

the

Tongue ig. the most | versa =
ats. It ©
tile Of all variety: me “then. split. and -peeled off.
Tongue to be served cold will :
“be more juicy. if it is: allow to.
‘cool.“in “its; cooking:. water,
“under: refrigeration. - Before
‘serving, cut. away. the roots, - aon
Small: bones. and sristle. woe |

+- Can be served hot-or cold; as
4 the main’ course or. in ‘salads,
sandwiches Qe as; appetizers.

- Uncooked tongues. may be.

bought © fresh, - smoked,

corned, or. pickled. ‘There are: -
also. - ready-to-eat
tongues, as well as canned,
~ whole or sliced, thus provid-

~ whole

‘ing.a wide. variety. of: meal

- ideas. Tongue is another less.
tender meat and’ requires oS
: “long, slow ‘cooking in’ moist -

“heat. Fresh tongues when

_ “cooked are greyish in colour,

~ cooked pickled tongues are
.. -feddish brown. Beef tongues -
‘are usually about 2-5 pounds. ~
3 3 Bay leaves

“Allow 1 Ib. for 4-5 servings.

The whole - tongue is.

_ ings added if desired. (1 tsp.

. salt for each. quart of water).

_ Allow :» about. 3-4. hours |
cooking time: When. the ”
tongue . ‘is: ‘fully cooked,

days.

_ Small, mibroscopic’ ‘organ-
isms now become very lively
and multiply the moment
_ they come into contact with
the. glucose in the juice,

splitting’ the glucose’ into

carbonic acid and alcohol.

oe

. The carbonic acid escapes

_ as it develops through the |
bung hold at the top of. the |
barrel which functions as an .

air vent.

“1 medium: Shion -.
-1 cup diced celery :
ob cup sliced. carrots |

Generally, fresh’ tongues
- may ‘be cooked as follows:

_ saucepan;
: ingredients,” cover and ‘sim-—
“mer gently until tender about -
1 hour’ per’ pound. ‘Remove-

. ‘The fresh j juice is drawn off oan
in barrels or tanks’ where the.
fermentation begins i in a few v.

plunge i in into. ‘cold water to”
‘help loosen the skin, which is.

BOILED TONGUE
- WITH RAISIN SAUCE

7 1 fresh beef. tongue (bout 3 3

Ibs.):

10 tbsp salt

8 peppercorns |

hot water to cover - ——

Wash: and scrub- ‘tongue.

thoroughly. Place’ in large
-add remaining

skin while hot. Cut ‘off ‘small .
bones and excess fat. from -
base of tongue. Slice and
serve with raison sauce..

~ After several: weeks ‘the a
fermentation is. complete.
The’ glucose _ in the grapes
has turned. into carbonic acid
and alcohol. | .

If the wine has reached an
alcohol content of 12 to 14
per cent, the fermentation
stops automatically even ‘if

the yeast finds still more

glucose to split up. _

The strength of the alcohol
content, which the wine
yeast has produced kills the
yeast which sinks to the
bottom of. the | barrel “as

_ sediment.

an
invitation}

BUSINESSMEN and SHOPPERS
LUNCHEON
In the New Garden Dining-Room

CELEBRATE In the ATTIC
Sing-a-long, floor show, dancing and .
no cover charge. Exciting menu selections
sseFREE Parking. |

“

SUNDAY SMORGASBORD
$1 Discount for Golden Agers, and
ministers from 11:69 a.m. to 7:01 p.m.

“The family type butfet where everybody ||
eats for less than at home.”:

FRANK BAKER'S ATTIC

Marine Drive at Taylor Way,
West Van 922-3224