Over the next decade the Greater Vancouver Regional District (GVRD) will construct new water supply and treatment facilities for the Seymour drinking water source. The projects will be constructed within the Lower Seymour ‘Conservation Reserve {LSCR), and include: * a filtration plant * seismic upgrade to the Seymour Falls Dam ¢ water mains. You are invited to an open house to discuss construction-related issues and “concerns. GYRD staff will provide information about the projects and ‘respond to your questions or concerns. The Seymour. water utility projects are needed to meet the drinking water needs of Greater »Mancouver’s growing population. The projects will help to ensure that our water Smeets federal and provincia! standards for water quality, as well as provincial dam safety Teseden Revd 25,2060. FOOD Getting hot and sour on soup From previous page 2 c. homemade tomato sauce (or use some of the commercially prepared products) % ¢. grated parmesan cheese 8 strips of Lasagna noodles cooked al dente salt and pepper to taste Method: Sauté the garlic and the onions until glossy, add spinach, sauté until limp. Add a litde salt and pepper to taste and the fresh oregano. Mix in the tofu ard the feta cheese. Select a nice heat-proof serving plat- ter. Roll into the cooke: noodle strips the spinach and tofu mixtere. Place onto the platter, spoon on the tomato sauce (you may use more if you wish), sprinkic parmesan cheese on top and ake in the oven (350 F) for 5-6 minutes. Serve with a light salad. A fine lunch meal for four people. —- Tofu with Mushrooms % c. sliced fresh mush- rooms . 8 oz. firm tofu sliced into medium size pieces 1 Tbsp. “lite” soy sauce ‘1 Tbsp. peanut or canola oi. 4 large chopped garlic . cloves _% ¢. water or vegetable stock 2 Tbsp. cornstarch -% e red bell pepper juli- “emne cpt . ° . % c, chives er green onions - julienne cut 4% ¢. oyster mushrooms 1 c. fresh snow peas cut in half 1 tsp. Five Spice Powder {available in large super- markets or Chinese restau- rants) 3-4 oz. enoki mushrooms % ¢. mung bean sprouts (wash very well) Method: Prepare all the ingredients in advance. Get ready. Select a large wok, or heavy skillet. Marinate tofu pieces in the soy sauce. Whisk together the stock and the cornstarch. Sauté tofu pieces in the preheated hot oil until golden. Now add all the garlic,. sauté, add ali the other ingredients and the five spice powder. Stirfry until just firm — add the stock and the cornstarch. Bring to boil for one minute. Check for flavour. Add the soy pieces, mix on high heat for a second. Serve with steamed noodles _ or rice. Serves four. Hot and Scur Soup This recipe is a classic Oriental dish. You may choose to add a few ounces of shrimp or barbecued pork, but the original for- mula is meatless. 3 oz. canned bamboo shoots sliced thin. 3 oz. diced cucumbers a0 skin % tsp. chopped fresh ginger - 8 oz. firm or medium firm tofu 4-5 dried Chinese mush- - and. rooms, _ . soaked, © ‘the peppe chopped 2-3 c. chicken or vegetable steck % cup medium soy sauce 2 Tbsp. white or Chinese cooking wince 2 tsp. canola oil 1% tsp. white vinegar ground black pepper to - taste 2 Tbsp. cornstarch (mix into the stock) © 1 large ¢ hot chili oil to taste ; sp. chopped hot pers like jalapenos PeP Method: Prepare all ingredients in advance. The secret of Oriental cooking is : getting all all the prepara- ~ tion work done to perfec- > ° tion. The rest is good tim--- ing. ” Select a stock pot ora deep sauce pan. Add oil, = 3: stirtry all the vegetables. add rs and the chili oif. Add the stock with the cornstarch, bring to a boi Add the vinegar and the’ cooking wine. Gently stir.in? the egg, a minute later add the tofu. Check for Savour. "Add the soy sauce and the ground pepper.-This sou should te Price sour and_ hot from the peppers. .” Before service you may. ad meat pieces if desired.-. :: Garnish with chopped _ cilantro. Serve: steaming ho a great soup!: —~ Send your rr any culinary. topics t ; in- Your: Kitchen, PO” Box 18627; Dele, B.C.,' VAK V7;