Homemade hot rolls for
Sunday dinner is an old
family tradition that,is being
revived - in _inany homes.

4

1 teaspoon nutmeg”
's cup. butter-or margarine
1 cup mashed cooked or
canned sweet potatoes

Soften yeast in lukewarm
water. (Use warm water for
dry yeast.) Pour scalded milk
over sugar, salt, cinnamon,

‘nutmeg and butter in a large
_bowl.

potatoes.

Add mashed sweet

Beat until well blended.
Stir in 1 cup flour and sof-
tened yeast. Add oats. Stir in
enough additional flour to

place until ‘double ‘in size,
-about 1 hour.

Punch dough down.
Divide dough in half. Divide
each half into 16 equal
pieces. Shape each piece
into a smooth ball. Place 16
rolls in each of 2 greased 9-
inch square baking pans.
Brush with melted or liquid
shortening.

C13 - Wedmesday, November 18, 1981 - North Shore News

—_

Nededel | BORE Sy |

*

VANCOUVER >

~ Catering and convention facilities

for up to.1 000 quests.

. GOLDEN

CRO WN

Honoured by —
Canada Manpower appointment
as Advanced Cooking Instructor

we H SRS D
Mew Bat

make a soft dough. tiohtt Cover and let rise in warm ‘
or yams urn out onto lightly place until nearly double in

SWEET POTATO ROLLS 5 to 5% cups sifted all- floured board or canvas. size 25 to 30 miutes. Bake in

2 cakes compressed or purpose flour Knead until smooth and

2 packages dry yeast
% cup lukewarm water
1 cup milk, scalded
‘@ cup sugar

1% cups quick or old-

fashioned@vats,

elastic, 8 to 10 minutes.
Place in greased large bowl,

preheated moderate oven 20
to 25 minutes. Makes 32
rolls.

aaaase

2 teaspoons salt

DIM SUM LUNCHES. _ GOURMET DINNERS
1 teaspoon cinnamon

e Open every day
122 W. HASTINGS ST. 688-6631 |

OPPOSITE: WOODWARD'S DOWNTOWN

RECIPE WINNER

Danish
soup
for lunch

A hearty soup is welcome
year round but fall seems to
inspire cooks who have
dodged the stove during hot

summer months.
A soup to gladden the
hearts of sports fans

following viewing or playing
in a weekend game takes
little time to prepare.

It is a Danish pea soup
that is a total meal when
served with crackers or
bomemade rolls and a salad.

Such a soup brings back
the custom of Saturday soup
suppers to many families.

Since the pea soup
refrigerates well it also
makes a quick snack item for
hungry persons of any age.
DANISH PEA SOUP

1 pound dried split

green or yellow peas
6 smoked ham hocks
1 cup chopped celery

leaves

1 large onion, chopped,

OR

2 leeks, trimmed and
chopped

1 tsp. crumbled thyme

2 Tbsp. Angostura
aromatic bitters

3 quarts water

3 potatoes, cooked and
diced
Salt and pepper

In a large saucepan com-
bine all ingredicnts cxcept
potatoes and salt and
pepper. Simmer, covered,
stirring occasionally until
ham hocks are tender, about
onc to one and onc-half
hours.

Add potatocs and scason
to taste with sall and pepper.
Serve with thick slices of
buttered dark bread. If any
soup ts icft and is rchcated,
add a little watcr (to thin soup
consistency.

Makes six
vings.

LOOK

in the November 25th
North Shore News
SOC Pars OFF MArTT .
GRAND
OPENING
16th & Marine Or
West Vancouver

to cight) ser

ORIG RAT.

pice U

The winner of our recipe
contest this week is Cori
Bobb with her recipe for
Tarragon Chicken. Ms.
Bobb wins a voucher for
$10.00 worth of meat of her
choice from NORTH
SHORE QUALITY
MEATS, 1406 Lonsdale
Avenue, North Vancouver,
B.C. or LYNN VALLEY
MEATS, 1243 Ross Road,
North Vancouver, B.C.

You could be our next
winner. Send your favorite
recipe to the North Shore
News Recipe Contest, 202-
1139 Lonsdale Avenue,
North Vancouver, B.C. V7M
2H4. Be sure to include your
telephone number.

TARRAGON CHICKEN

1 31b. fryer, cut up
% Ib. small fresh

mushrooms
4 tbs. butter or
margarine
I tsp. beau monde
‘A tsp. tarragon
1 c. dry white wine
‘A c. yoghurt or sour
cream

‘%% c. chopped green
onion tops

| _- cori BOBB |

Guenter’s brings a

world of good taste to your
table. Sweet delights.
Savoury sensations. And
fresh-baked bread and rolls
from Venice Bakery.
Guenter’s — the deli with
a difference. Your passport

to good eating.

1350 MAIN STREET IN NORTH VANCOUVER.

your p

oultry

In a large heavy skillet
melt 2 tbs. butter and saute
the mushrooms til goiden;
remove and set aside.

Next add 2 more tbs.
butter, sprinkle the chicken
with beau monde and fry
over moderately high heat til
there is a brown crust for-
ming on the pan. Remove
chicken, add the wine
Stirring until the crusting is
loosened, then return
chicken and mushrooms.
Add tarragon and salt and
pepper to taste.

Simmer for 35-45 minutes
reducing the liquid to I cup.

# Remove chicken to warmed

serving platter, add yoghurt

and green onions to the wine
sauce.

Stir until blended but do
not allow to boil. Pour over
chicken.

Serves four.

OPEN 9-6 MONDAY THROUGH SATURDAY

“Fresh Whole
Pacific True

Previously Frozen
Whole Pink

Salmon

Campbell's

SSESIEEISISE SSIES!

Cream of Mushroom Soup)

Kraft

Miracle Whip

Salad Dressing