C8 - Wednesday, January 20, 1982 - North Shore News Try apres-ski cheese balls Looking for a new idea to serve friends after a day of skiing, tobogganing or skating? Try this Baked Stuffed Edam. An imported Holland Edam cheese ball is stuffed with a delicious mixture of scallops, walnuts and raisins flavoured with vermouth — just the type of hearty meal which tastes so good after an outing in the crisp winter air. Serve it with lots of crisp French and dark rye breads, a selection of fresh fruits plus white wine or a warm beverage of your choice. All the preparation can be done before your outing. Prepare the cheese and food stuffing as directed, then place in the refrigerator. After the outing, simply pop the stuffed cheese in the oven, set out the breads, fruits and beverage. By the time all the winter clothes are removed and hung, your meal is ready to enjoy. BAKED STUFFED EDAM 1 imported Holland Edam cheese ball (30 02.) 1 tbsp. butter ‘s cup chopped onion 1 tomato, peeled, seeded and finely chopped 2 tbsps. dry vermouth ‘A tsp. grated lemon peel 1 pkg. frozen scallops, thawed,cut in half (7 oz.) RECIPE WINNER A treat for your liver lover The winner of our recipe contest this week is Ms. N. Watson with her recipe for Savoury Baked Liver. Ms. Watson 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 Burns revisited In our feature on Burns’ Day and Haggis Sunday the ingredients for CLAPSHOT were incorrect. It should have read CLAPSHOT 1 1b. turnip (this was omitted) 1 Ib. potatoes 1 tbsp. chives l tbsp of butter or dnpping salt& pepper to taste During. JANUARY ay Ne erres Colourful White Sale Towels and mats; Contours, tank sets — lids & wall to wall carpeting and much much more. 733-3226 2080 Wodth Ave clAl Ardutual 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. SAVOURY BAKED LIVER 1'4 Ibs. pork liver 2 tbsp. of flour salt & pepper Couenter’s brings a “% cup dry bread crumbs ‘“% cup chopped walnuts ‘4 cup raisins 2 tsp. butter Peel the cheese; cut a 3/8 inch thick slice off the top and reserve for lid. With a spoon, scoop out centre of the cheese leaving a shell about 3/8 inch thick. Place lid and shell in a large bow!l, pour in enough cold water to cover them by at least % inch. Let them soak for ! hour. Shred enough of the scooped out cheese to make 1 cup; set aide. (Use remainder for sauce or snacks.) Melt butter in frypan. Saute onion 2 minutes. Add tomato, vermouth and lemon peel. Stir-cook over medium heat about 4 minutes until most of liquid is evaporated. Add scallops, continue to 2 oz. butter 2 strips bacon (chopped) 2 onions, sliced ‘A to“ pint of stock % Ib. mushrooms (sliced) About | tbs. tomato ketchup Bay leaf Toss the liver into seasoned flour. Fry it quickfy on both sides in some of the butter, and together with the bacon. Drain liver and bacon on to a plate and fry onion in world of good taste to your table. Sweet delights. Savoury sensations And fresh baked bread and rolls trom Venice Bakery Couenter’s a difference Your passport Cor pore | catnip the deli with Vrenters at Venice Bakery 1}0 MAIN STREET IN NORTH VANQGUUVER OPEN 9 6 MONDAY THRQOQOGH SATURDAY stir and cook 3 minutes longer.Remove from heat, stir in bread crumbs, 1 cup reserved grated cheese, walnuts and raisins; mix well. Drain cheese shell and lid; wipe dry with paper towel. Pack with scallops mixture. Top with hid. Spread 2 teaspoons butter over bottom and sides of a deep, round baking dish just large enough to hold cheese - compactly, but at least 1 inch taller than cheese. (If dish is too shallow or too large cheese will collapse and spread when baked.) Place stuffed cheese in prepared dish. Bake in a 325° F oven. about 25 minutes or until top is bubbly and delicately browned. Serve at once, directly from baking dish with a green salad. Makes 4 to 6 servings. the same pan with remaining butter until beginning to colour. Mix in the mushrooms, stock, ketchup and bay leaf. Replace the liver, cover and simmer for about one hour. Add more stock if needed during cooking. The braise can be cooked at 350°F. (or 180°C). Remove bay leaf and serve liver and vegetables with creamed potatoes and buttered carrots. TASTY cheese balls are great after skiing. Pork Picnic shoulder whole or shank half 19°. fresh young Roasting Chicken 7 29 instant Nescafe coffee ocr wr Py 29 Okanagan fancy red Delicious Apples : 3. bag 8 9 nite 4 prices ettective Jan. 20-23 Personal shopping onty. We reserve the right to amit quantities. 1441 Marine Dr. (4 Blocks east of Capilano) North Vancouver