16 - Sunday, August 18, 1985 - North Shore News

Word to remember

From Page 15

1 Tbsp. minced garlic(1SmL)
2 tsp. black pepper (10mL)
1 tsp. paprika mL)
1 tsp. dried thyme (SmL)
Ya tps. dry mustard (2.5mL)
¥2 Isp. Tabasco (2.5mL)

Stir it occasionaliy while
cooking, then allow it to cool.
Meanwhile, put the roast into
a baking pan, fat side up, and
make several deep slits in the
meat Stuff these pockets
with some of the above mix-
ture, then rub the rest all over
the roast itself.

Bake it at 275F (135C) for
3 hours, then raise the
temperature to 425F (215C)
and roast until dark brown
outside and white in the cen-
tre, about 15 more minutes.

You are expecting a Jam-
balaya? 1 thought: so. This

_1¥2 Gp. salt

recipe calls for Tasso, which
the Chef describes as very
highly seasoned Cajun smok-
ed ham. He allows substitu-
tion of any good smoked ham.
2% Tbsp. chicken fat, pork
lard, or beef fat (35mL)
% cup of chopped Tasso, or?
(160mL)
% cup chopped anduuille
sausage, or? (P25mL)
1%: cups of chopped onion
(375mL)
1 cup chopped celery(250mL)
% cup chopped green pepper
(180mL)
Ys cup chicken, bite-size pieces
(125mL)
1¥2 tsp. minced gariic(7.5mL)
% (tsp. Tabasco sauce
2 bay leaves .
(7.5L)
1% tsp. dried. oregano(7.5mL)

‘Ys cup chopped green onion

our smoke damaged drapes and

2 cups uncooked rice(500mL)
18 peeled shrimp

18 oysters in their own liquor .

Use a big saucepan, and
crisp the tasso and andouille in
the chicken fat, stirring. Add
the onion, celery and pepper

Compact. Tum, Mounts under
kitchen cabinets of on counter.
Many speciat features.

WAREHOUSE PRICED!
aad FIDENCE.

Buy WITH CONFIDENCE,
abd iF YOU_FIND Uf T ADVERT

KOME FURNISHINGS

Warehouse/Showroom

OPEN TO THE PUBLIC
(2 biks. behind the Avalon)
at 1075 Roosevelt Cres., N.Van.

12:4 Sin 9O0-O 738

1% tsp. white pepper(6.25mL)
T tsp black pepper (6.25mL)
% tsp. dried thyme(3.75mL)
4 medium tomatoes,: peeled

and chopped ©
% cup tomato sauce(180mL)
2 cups seafood stock, or water

| SHEARS 91

is

and cook five minutes. Add
the chicken.

Raise the heat to medium
and add the garlic, the
Tabasco and all the seasoning.
Cook for 10 minutes, stirring
often. Stir in stock or water,

fres

bring it all to the boil, and add
green onions. Stir once or
twice, then add shrimp,
oysters and rice. Remove from
the heat and put it in a covered
casserole to bake at 350F
about 30-40 minutes. .

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“AUG. 1 - AUG. 31
1444 Lonsdale, NV.

980-4535.

“3 | 0

Hours: Mon-Tues-Sat. 9-6, Wed-T' hurs- Fri. 9-9; Sun.: 40- 4

nd in-y
Sot ering by unlaue s Seodarizing. and,

Anybody can y hdve a. sale,
bout when. Plum ‘has a sale

‘SLEEPING BAGS ' ‘it’s an event”

and all other Dry.

See Sopt. 30/8. =
428 Lonsdale

North Vancouver

‘So DRY CLEANERS
987-3233

Fourth & Alma
~ Kitsilano

10 AM-5 PM
Stongs Edgemont Village  Stongs Dollarton

3151 Woodbine Ave. Dollar shopping Centre
North Vancouver Deep Cove

Stongs Dunbar =
Dunbar & 30th; °
Vancouver:

Stongs Rupert:
22nd Ave. at Rupert St.
Vancouver *

 gwor stone's.