_FROM PAGE 24
7 large frying. pan: with ‘oil.’

Frying drumsticks _

sticks: and | ‘set. to” ‘one side, a

keeping warin,

' Combine the flour with. the

- Tey 6 ws Sd spe
79 - North Shore News

HOT, SAVOURY,
Remove from pan and sét to” remaining: ‘% cup of -water STEAMIN soup is still
: ‘one side. Add‘onions to pan and stir. into pan. juices. , one of the best lunch-time me
‘and. saute until © golden eee basics: --around, and
“brown: meen. Cook over ‘medium heat ° -

OE
wh ls 7

Stir in’ * paprika and galt:
Add © one cup. of water ‘and -
chicken: ‘bouillon cubes.. Stir ”
until< ‘dissolved’. -and: return’
: turkey to. the > Pan.” ~

Cover.ai and simmer 1 to 1%
hours or until the turkey is"
_ tender.

“ Among the ‘many variety

“Yh tsp. garlic powder tender. Thirty _minutes: - of half way up on’ heart. ms it Shabu Shabu
meats, heart ranks asone of 1 whole egg - before | heart is done add . Coverandbringtoaboil.. - “Ee
the most nutritious and milk to moisten remaining ingredients. 1 (2-244 Ib) beef heart _ we onsomme
delicigus. Properly - —$<$

prepared, cooked slowly in
moist heat, tough beef heart,

; A e for.-1 hour. At that time .
for example, becomes a Wash heart and remove heart to a heated platter. ,/ tsp. Le taal remove heart and broth to a shrimp
tender culinary delight. veins, arteries and fat. Soak Remove stuffing. Slice a 2 strips bacon roaster. Cut bacon strips in appetizer
; for 2 hours in salt. water. Portion and surround the two and arrange over heart. © a
‘Drain and ‘stuff with a well ™eat with: vegetables and == Wash and remove the Bake at 300° F. for 3 hours, a
HEART POT ROAST ._ seasoned breadstuffing and | ‘Stuffing. Thicken part of the veins, arteries and fat. Soak _ basting every half hour. Four fresh
. : _sew up securely taking care 8T@VY with a little flour and for two hours in salt water. . cris ,
1 (2 to 3 Ib.) beef heart not to overfill the cavity, Pourover all. Place heart, onion, salt and Serve with thickened . eames p
2 tbs. butter leaving some room for pepper in a large saucepan. gravy or sliced cold as cold vegetables
a med. onions (quartered) expansion. Rub with flour Serves 6 to 8. Pour in fresh water toa level cuts. Serves 4 to 6. ———
musnrooms (slice and sear thorou in 2 tbs. : . . -
3 med. potatoes(cubed) - of butter. gly Chicken
2 cups frozen sliced . Teriyakt
carrots Transfer to a stew pot. _—
1 cupcelery (chopped) . Add 3 medium onions °.
1 large bay leaf , quartered. Cover with cold Rice
2 sprigs green celery water. Bring to a boil and aa
Ops simmer gently, covered, for
2 whole cloves . ‘about 5 ‘hours or until J apanese
8 peppercorns om - Tea
salt to taste -
Fitness is fun.
STUFFING Try some.

1 cup dry bread crumbs
% cup onion (chopped)
1 tbs. fresh parsley_
(finely chopped)

and” ‘stir ‘constantly until ©
" smoothly thickened and mix- .
- ture’ comes to‘a, -boil. Stir in’ -

sour cream. Pour. the ‘sauce - oo ,

Over. the turkey: and serve.

a Serving -
Arrange the drumsticks on
cooked egg noodles and then

. pour over.the sauce. —— -
Remove the :drum ~—

’ Yield: 4 servings.

*

From the Ki Kitchens of McCain - ner
Getting: down to the hea rt 0
the matter: two culinary

(about 3 tbs.)

eS

a) |

Twin

‘Suggestion:

.

. When cooked, transfer the

1 med. onion (coarsely
chopped

Reduce heat and ‘simmer

Enjoy the ocean's bounty at the Bay. This Friday,
treat yourself to our special feature meal.

_ easy,

7 rememher : os ‘soups: ‘that
. you: make yourself. ‘are .
and. “especially
scrumptious! Soon

“

can you
get... |

--Yaki Yaki

Dessert

for $795?

Towers

Restaurant

Fully Licensed
European & North American Cuisine

Lemon Sole with
potato and vegetable,
plus a strawberry tart

for dessert.

2.1/9

Our scrumptious seafood fare includes other

dishes such as:
© Trout Meunlere

th
"Way
e Fish and Chips

ALL BAY BUFFETS 4-8:GDPM.

JAPANESE
VILLAGE

Teppan Steak
and Seafood House

Special
Mothers’ Day -

Menu
Full course dinners & children’s menu
Open 9 a.m. to 10 p.m.

© Seafood Parisienne

@ Mahi-Mahi

e Scallops in Wine
Sauce

@ Grilled Oysters

734 Broughton Streat
(just a fow stops
off Douglas St.),

Victoria, B.C,

Tol. 382-5165

Sunday Brunch
9 a.m. to 2:30 p.m.
Fresh truit plate & home made muffins.
180 East 2nd at St. Georges

North Vancouver
980-1510 (Reservations)

634 Chesterfleld Avenue
(one block from
Sea-Bus terminal)
North Vancouver,
B.C.

Tol. 986-1155