oe,

"Page 40; October 18, 1978- North Shore News _

in our new San Pan Lounge. °

+

| Foot of Lonsdale Ave.

‘eo SEAFOOD wd ”

Enjoy Seafood at its Best. -
£®@/®O/SO/2E.. @

Novth Vancouver.
Reservations Phone: wee
987-3344 or 987-6318 .

Open 4:00 p.m. to Mid-night. ” = SOME |
Diamond Almas.
On behalf of my family & etaft
t would like to welcome you aboard .

a /a/e/@/a. ee ere- ee.

" WHO SAYS A HOT POT must be a plain workday dish?
Here’ s a “hot pot” with celery, : salt, pepper and : baking powder and - nw 4d
real class for a hungry family ~ thyme.’: ‘Cover: and. simmer teaspoon salt: Cut. in. 3°
, on these cooler fall days: several hours or. until tender. . ‘ tablespoons shortening until: fi
Stir in milk. Thicken. with - like ‘very -coarse cornmeal. .
A stewing chicken, cut up flour.’ Drop » ‘dumplings on ~ Lightly stir in’% cup. milk: to.
lcupwater hot chicken mixture..Cook. form soft: dough. Drop by: |
1 small onion; chopped | . 10 minutes. uncovered;. then. . tablespoon on: hot chicken.
2 stalks celery, chopped cover tightly and cook over _ mixture. '
_2 teaspoons salt - medium heat for 12 minutes _
fe 4% teaspoon pepper without . removing cover, | Suggested dinner menu:
Y teaspoon t tye Sprinkle. with, ‘chopped
Jcup milk — parsley, if desired. Makes 5 Chicken” fricassee, .
% cup flour servings. dumplings and plazed apple
ee wedges. | |
Place chicken in - large | Dumplings: Combine 1% | —
= kettle. Add water, onion, cups flour, 2 teaspoons For dessert: gingerbread.
Canads's Ss 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. |
Sts. ~ |. While.on board ship, enjoy a relaxing moment

"$10. ‘worth o of 2 vouch of: for

Butcher: Ltd.
Valley”
. couver. Oe

0D. 1139. wt Recipe C “Ave.
North: - Vancouver, -
284. a mbe to include your

use. “with your: -tarts,:.
following —
favorite. . |

. Stir into flour mixture with a.

| the turn of the century.

: 1 tablespoon cinnamon

hoice: from the. Towa 8 _ 2.:teaspoons baking soda.

‘1 teaspoon salt
_ 41/4: ‘teaspoon - baking
Rd.. ‘North Van "powder.
-Rold: in. 4 eu, ‘chopped

as one could. cb oi next 4 oe walnuts

Grease : ond flour 2 oat

Bake at 350 0 degrees F. ‘for .
‘Vhour. Cool 10 mins: in. pan,
ae then turn out on rack. . --

-¥V™

_ European, & North’ American Cuisine
_ FULLY LICENSED |
woe feature menu any night:
“ Rib Eye Steak.”
~"""- sgerved with a vegetable and your -
- favourite potato and. soup or. salad.

S 1 cup .p vegetable oil st
JI Pgier peer vanilla until: 2

- join us. for a steak or. choose .
‘another : eal from. “our, variety:
- filled menu.
1 80 East ond at St. Georges,
_ North Vancouver a
1s: 980-1 510.

“For a sweeter ‘pastry for
‘the -
a ‘Proven .

1% cups all-purpose flour
3 tbsp. sugar.
4 tsp. salt |
” cup butter

if egg.

Blend. ‘together. “flour, +
‘sugar and salt. Cup in % cup.

_ butter until: mixture reaches ff} ~

the. consistency. . of ':coarse
‘meal. Cut in‘dn additional'% }
cup butter until the mixture. -
forms small-balls the’ size of # °°
peas. Beat 1 egg slightly and @.

fork. Wrap tightly” in wax MS |
paper and chill.

One of the most popular |
tarts, Butter Tarts have been &
‘made in much the same. form
as in the recipe below since

em ies an

vibe .

FAMOUS
re bat )

Aobinek reeactmntonnterrmn eb rt aceon nen ER

Statted “with: crabmeat, shiimp 8

mushroom covered with. -mousseline

6.95}

sauce. Salad ber included

‘Sea Mates
‘998 Marine Dr. North Van.

B [nonzs ae

“Tues. Fri14 am-2: 30pm
DinnerSpm-10pm
Sat.S5pm-10pm

, sever i Ter OAV
Taste the Ditterence

~ Esplanade at Chesterfield.
North Vancouver

980-8368 -

Open 5 to 12 nightly
Monday to Saturday

Our menu features:
Oysters Florentine
Angels on Horseback
Coquilles Saint-Jacques
and Country Pate

jon york
. October 16 to October 21

Appearing October 23 to October 28
Kimberly