C10 - Sunday News, December 7, 1980

Soup to battle the winter

From far and wide

Soups know no season. A
spinach and dill soup is a
variation of one which
Turkish cooks are at home
with. It is easily prepared,
taking about two minutes
total cooking time and relies
on the use of lots of dill, plus
spices with lemon. A soup
that takes more cooking
time but also is inspired by a
national tradition is the
Scandinavian “Storm soup”.
Many might call it a split pea
soup. Whatever, it is a
complete meal soup when
served with home-baked
bread, salad, and fruit for
dessert.

TURKISH SPINACH
AND DILL SOUP

1 can (10% oz. each)
condensed chicken

*

Sticky situation develops in peanut industry

NORFOLK, Va. (UPI) -
Nuts! The crunch is on.
Peanut butter - that sticky,

gooey all-American lun-
chbox standby - could
become scarce or even
vanish from many US.

supermarket shelves in six
months.

Retailers and = industry
spokesmen last week blamed
America’s worst peanut
season in more than 40 years
for the shortage. This year's
peanut harvest was half the
1979 nationwide crop of 3.9
billion pounds.

Since September, peanut
prices have nearly doubled,
and peanut butter wholesale
prices are up 25 per cent,
industry experts said.

The shortage 1s so severe,
they said. that peanuts or
peanut butter could vanish

“The Best Italian Food -
in Vancouver"!

{you keep saying that,
not mel...)

IL CAPPUCCINO.

RISTORANTE
ITALIANISSIMO

774 DENMAN ST,,
669-0545
OPEN 5:30 p.m.
Closed Monday

LICENSED
PREMISES

broth
1 soup can water
2 tsp. instant chopped
onion
2 tsp. parsley flakes
2 tsp. dill weed
1/16 tsp. white pepper
1 pkg. (10 oz.) frozen

pepper to boiling point. Add
spinach. Simmer, covered,
for 5 minutes. In a small
saucepan melt butter. Add
flour, cook and stir for one
minute. Blend in about
‘A cup of the soup mixture.
Then return all to large

ood

SS

he © RARE Pee

oe ca

chopped spinach
1'A tbsp. butter or marg.
1'4 tbsp. flour
2 egg yolks
1 tsp. lemon juice

In a large saucepot bring
broth, water, onion, parsley
flakes, dill weed and white

from store shelves in
months.
Francis Taliaferro, owner

Six

of

two Virginia peanut
shops, said his Suffolk
supplier told him _ three

weeks ago he would take no
new orders.

“There are few words to
describe it. There are yust no
nuts. We've never, ever, had
a problem like this,” said
Tahaferro, who's been in the
business 40 years.

He said one of his shops
sold its last Spanish peanut a
month ago.

106 West 3rd St
North Van. BC
Phone 984-9741

PANORAMA
KITCHENS

saucepot. Cook and stir until
mixture boils and thickens,
about 3 minutes. Combine
egg yolks with lemon juice,
blend with a little of the soup

mixture. Return all to
saucepot: heat but do not
boil. Serve hot. Makes 4

portions (about | quart).

Peanut butter makers are
saying little about their
supplies, other than that a
shortage of peanuts will
mean higher prices. Roughly
half the peanuts grown in the
nation go into peanut butter.

ro

THE
BLOCK
PARENT

KITCHENS
VANITIES
COUNTERTOPS
APPLIANCES
CERAMIC TILE

Wr
Steals |
RE STAVRANT PREE PARKING

..-an authentic Italian
restaurant on the North Shore
Specializing in:
Scalloppine - Scampi - Pastas
Espresso & Cappuccino coffees

[ We cater to Banquets & Parties

“After a hard day relax in our unique Oyster Bar’

304 Lonsdale Ave. N. Van.
For Reservations 980-8321

vasa

OPEN
5 P.M.

Liver sausage lovers will and crumbled bacon. Use as

relish this sandwich spread. a filling for 6 sandwiches.
Combine 4 ounces (113 g)
liver sausage, a4 ounce (113 CHECK

g) package of cream cheese,
2 tablespoons (30 mL) pickle
relish and 2 slices of cooked

STORM SOUP

HOSES OFTEN! Sait

4 cups chicken broth
2/3 cup dred green
peas

1 medium onion, chopped

2 cups chopped baked

or broiled ham
‘4 tsp. salt
Ye Isp. pepper
3 medium potatoes, diced
3 medium carrots,
sliced

split

' MICROWAVE OVENS

We've got ‘em!

Great selection of models
SPECIALLY PRICED FOR CHRISTMAS
Shop early for best selection
(ask about our layaway pian)

COLONY

HOME FURNISHINGS
1880 LONSDALE AVENUE (AT 19TH) NORTH VANCOUVER

In a heavy kettle combine
chicken broth, peas, onion,
ham, salt and pepper. Place
over high heat and bring toa
boil. Cover and simmer over
low heat for 1 hour, sturring
occasionally. Add potatoes
and carrots and continue to
simmer for 20 minutes or
until the carrots and
potatoes are soft. Makes 6
servings.

(OPEN EVERY THURSDAY & FRIDAY NIGHT UNTIL 9)

Where day old breads and
slightly damaged
products are sold

at up to 50% off

The federal government also
requires a jar of peanut
butter to contain at least 90
per cent peanuts.

-

— Good value
isnt a thing
of the past.

and

icelandic Scampi ;

Mon. - Sat. 9:30 - 5:00.

Sunday 12:00 - 5:00
288 Pemberton Avenue, North Vancouver

Including our famous Harvest Board
of seasonal raw vegetables and cheese dip
and a whole Joaf of
freshly-baked wheat bread,

Our food rivals that of any
farmhouse of old,
With waiters and waitresses who
are efficient but unobstrusive.
And our menu boasts
a varied selection,.. at prices that will
take you several years back through time!

Come on out and discover
‘the good old days’...
they're still around at Harvest,

HAST Enting House”

Esplanade at Chesterfield, North Vancouver
For reservations: S808 IOs