as ‘
de

, April 5, 1978.-

2 envelopes. plain | gelatin
“% cup cold water:
4 cups strong, ‘hot NABOB | on aa
"Tradition. or" Gold Cup : oe

glasses; pour over r
Sauce. : =

Custard 8 Sauce

2 % cups milk
ae ‘3 tbsp. sugar

- Dash salt 3
= on egg’ yolks

eer

Pet Pos

until 3 atin coats a: silver.
e ~Spoon. : Remove., from” 1 heaty
stir in vanilla; chill.

Your pleasure is our business’

a Pour” ‘over: coffee” jelly
cubes i in dessert’ lasses. ~

_ Makes 6 servings. a

Fines a -

Watch the supermarket — ‘POACHE an CHICKEN ©
“specials for whole chickens.
“Khey’re still one of the best

buys. cae © 3-pound chicken ©
| | 1 carrot, trimmed and
‘This: recipe . ‘inatches | scraped — ie
7 poached chicken. in creamy 41 onion, peeled =
Bacardi’ rum_ sauce with 1 bay leaf

| nutmeged rice. 2 tsp. dried thyme

1 rib. celery, broken
6 cups water
salt
- 8 peppercorns, cnished
~¥Y, pound mushrooms
1 tbsp.. butter or margarine
1 tbsp. flour .
42 cup heavy cream
pepper
3 tbsp. Bacardi dark rum
(80 proof)

sartybied
als

and a menu featuring Oysters Kirkpatrick,
Oysters Florentine, Angels on Horseback,
Coquilles Saint-Jacques and Country Pate
at exceptionally reasonable prices..

_ Appearing April 10 to April 22,
| Mike Ballantyne

ALL ITEMS AVAILABLE.

-7.NIGHTS A WEEK

“UNTIL 6:30 P.M. :
RACK’ OF LAMB.....sc00000 $7.95
VEAL DU CHEF.............$7.259 Hie
STEAK & CRABLEG....... $6. os ¢
6 OZ: N.Y. STEAK..........$5.058 |
8 OZ. FILET-MIGNON......$7.958 |
8 OZ. N.Y. STEAK.......... $6.959
BBQ'D BACKRIBS..........$5.95 5

‘All include salad bar & oven
_ baked bread

121 E. 12th,
ne N.. oe Van .

Tie chicken and place
chicken, carrot, onion, - bay
leaf, thyme, celery, water,
salt and peppercorns in large
gf. pot. Cover; bring to a boil
f and simmer 30 minutes. Add
‘mushrooms and simmer 15
minutes. Remove chicken
and mushrooms; set aside
and keep warm. Discard
other vegetables. Cook the
chicken broth down to 4
cups. mo,

Pacific Centre”
560 Cambie, St.
10% discount store.

1008 ROBSON ST: 681 2306

850 PARK ROYAL (W Van, yr
922.3136,

_ 623 FORT ST, (Victoria) -
i 87 RICHMOND SQUARE

Esplanade at Chesterfield, North Vancouver.
' Open Sto 12 nightly, Monday to Saturday.

Melt butter or margarine
in saucepan and add flour,
stirring briskly with wire
whisk. Add one and one-half

\

Canada's most popular family operated
floating restaurant. .

- Our world renowned buffet has over r 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.

| SPAGHETTI

Foot of Lonsdale Ave.
North Vancouver,

987-3344 or 967-0318... Delivered to your door Hot!
: — 4:00 p.m. to Mid-night.~ . am Bo Call. Pizza Pieman |
™ Diamond Almas. “|
| On behalf of my famil ,
Enjoy Seafood at its Best. 1 ln banal of my tally B stat” 7 N. Van.

LO/O/E/U/YL ®& Q/2 V®W2 VWWVWAVE!

Sey

TTD AS EIT We ee

ili diie eon

Ae RAE WON EYL: Se tae Cah a

By A EO Gre rani ptt MA co Ya,

Dee TW eM Tiare ML Lc e eee eu SMe Cee CALE, Me LLAMA MATER EY Wt aPeL NCL MIRE SE Tod AREA ELSE EMD TC VOEE EC TeT ea LTT eR Cr TT Tint heart eatin eee acre

IN RUB SAUCE e

rum. Serve

. frum

Tonite you're eating ©

cups reduced chicken. ‘broth, ‘
‘stirring rapidly

with . the
whisk. Save remiaiming, broth

_ ‘for other use. When blended
and smooth, add cream, salt

and pepper to taste. Add the
“the — chicken
carved with mushroom and
‘sauce. Serve with
nutmeged rice. Makes. 4

| servings.

.NUIMEGED RICE ©

| cup uncooked rice
salt .

_ 2 tbsp. butter”

A tsp. ground nutmeg

‘Cook tice according to
package directions. Add but-
ter and nutmeg and toss until
Makes 4.

well coated.

SELL IT
CALL 980-3464

~ Reachin

every: "door
on the |

orth Shore.