C9 - Sunday, October 9, 1983 - North Shore News MAKE IN ADVANCE urried shrimp crepes SHRIMP CURRY crepes can be made up to three days in advance, stacked and refrigerated. Even store them in the freezer up to 6 months. Make the filling ear- ly in the day and reheat five minutes before serving time. «4 Cup butter 50mL v2 cup chopped onions 125mL ¥1 cup diced celery 125mL \'” cups apples, peeled, diced andcored 375mL 2 tsp. curry powder 10mL ‘4 cup flour 5OmL ! cup water 250mL 1 cup chicken broth 250mL '”2 Usp. salt 2mL 2 (7 0z)cans medium shnmps 200 g. ‘4 cup heavy cream 125mL Appetizing autumn apple snacks THERE’S A LOT of great fall eating in store now that fresh, crisp Spartan and McIntosh apples are back on the scene from the Okanagan Valley of British Columbia. These apples are ideal for popping in the school or of- fice lunch bag (especially the small snack size), or as a refreshing low-calorie snack with a mere 70 calories each. They’re super, ‘‘natural’’ convenience food and can be enjoyed as is or used in recipes of all kinds. Aside from their great taste and crisp, Juicy texture, ap- ples rate high from a nutri- tional point of view. The sugar in the apple is a natural source of energy, and the fibre provides bulk which aids digestion Apples are also ‘‘nature’s toothbrush" because an ap- ple eaten after a meal pro vides stimulating massage to the gums, helps clean the teeth and leaves the mouth sweet and clean. Both Spartans and Macs ate renowned as superb evervday apples, Spartans, a cross between Mecldntosh and Newtons, are excellent all Purpose apples wath crisp, snowy white flesh, sweet flavor, and oan unusually small care The famuhar Moe lntostois also cxcctlent for everyday use Tt has a distin five arotia, firm ctisp pulp Melt butter over low heat in medium saucepan. Add onion and celery; cook until tender, stirring, about 5 minutes. Add apples and curry powder: cook 5 more minutes. Over low heat, stir in flour until blended. Gradually stir in 1 cup water, chicken broth and salt, stirring until thickened and smooth. Just before serving, add shmmp and cream, heat through. and spoon about % cup (50mL) of the mixture in each crepe. Note: Chicken broth can be made by dissolving 1 boullion cube in 1 cup (250mL) boiling water. CREPES 4 eggs '4 cup wholewheat flour ‘4 cup all-purpose flour ¥% tsp baking powder Y% tsp baking soda Ys tsp cinnamon Ye tsp salt In large bowl, combine first nine ingredients. Sift re- maining dry ingredients together. Add to bran mix- ture, stirring until moistened. Spoon into muffin = cups. Bake at 325°F about 25 minutes, or until golden brown. Makes | dozen muf- fins. B.C. Apple Slice Base: ‘4 cup butter or margarine Ye cup all-purpose flour '’y cup rolled oats Va tsp. salt ImL 2 cups flour 500m L 2 cups milk 500mL 3tbsp. butter. melted SOmL Beat eggs and salt in medium mixing bowl. Gradually add flour and milk alternately to eggs, beating until smooth. Add melted butter and continue beating until batter is uniform. Let stand 1 hour. Heat a 6-7 inch (15-17 cm) oiled pan. Use a ‘'« cup (5OmL) measure for pouring batter. Tilt the pan so the batter is spread evenly. Turn to brown both sides. Stack on a plate until ready to use. Makes 20-25 crepes, or 6 main Course servings. 2 Tbsp sugar Topping: 2 eggs | cup brown sugar 1 tsp vanilla 2 cups peeled and diced Spartan apples 'Y cup chopped almonds % cup sifted flour 1 tsp baking powder ‘4 tsp salt ‘4 tsp nutmeg In a saucepan melt butter. Sur in flour, oats and sugar. Press in 8-inch square baking pan. Beat eggs until thick and creamy. Stir in next four in- gredients. Sift together flour, baking powder, salt) and nutmeg. Stir into egg mix. ture. Spread over bottom 6 Nila ait is Wh Ba st AE SHRIMP CURRY CREPES are easy to make and tasty. They can be made three days in ad- vance and then refrigerated for the time-conscious entertainer. layer. Bake in 350°F oven 30 minutes or until apples are tender and the crust is golden brown. Serve warm topped with whipped cream = and toasted almonds if desired. Makes 9 servings. FALL SAVINGS! 20” out entire range of bedulitul drapery tabric: COOKBOOK! HEADQUARTERS New & Used Cookbooks Bought & Sold CHEF BELL THE COOKBOOK MAN 434 W. Pender Vancouver, B C Open daily 11 am to 8 pm PH 669-2910 atid deli tarts Panny CUSTOM MADE flavor Both Metntosh and QUILTED BEDSPREADS Spartans Cook up soft and Sticrathy Marke thi. talk thre: tirries "stacy oat While trothityp stress Oultroe Quilted bedspread To, Vorucnil that Ctrpoy etn ae baspe a teoneae: Ot der agris abl pore eect at red Speartan oe NVebritosth age ' th gy ar Wwe watt to wists your 4 pole cot cof Peach they wall adve: botty week end Wet Uaygk tal tis toe Wits porise ity thee feolberw igs , 7 Ply vert hnerng | EWN tm bebe te abet recipes Wholesome Suture poalefar for your toterest ata hind comenents Apple Nuattins and Be Ap Weoatie Pipa key exch sbapoeneats ple Shee are the perfert cn Pe an qae Pret pag ap) DbOoksS artivech a Shr to that teaggeedd bari hoes ew SE ripeetsert ot weber perl dhe ce andbestiak asa pre al CaNcydep state b New bevghacod aed Dandbhown glasses Mere ce re ta dere oN tite Pete Autumn Apple Muffins Peggy. slightly beaten Tbsp soft butter + cup supas «cup plain vogurt ‘os cup onith ‘> cup rolled oats "y cup bran I fresh BO Mec tntosh open 10:00 to 5:30 apple, pecicd and gtaicd 922-3713 2 cup taisins soaked yg fotwartd) te bowery yous Sie orely Marc ta tHerthrerringtcr Monte a trottrrvean frances Mar lear frr 9 005 30 Seat 10 00 5 00 1718 Marine Drive (Little Wall St.) High West Vancouver 3050 Mountain Highway North Vancouver 988-1525, 988 1220 Establiahed 16 yoars