Celebrate this Easter with a f Cooks everywhere seem to share the instinct to celebrate the arrival of Spring by turning out yeast confections — England's Hot Cross Buns, Denmark's Easter Duck, Russian Kulich and Pashka, Greek Choreki and Babka from Poland and Czechoslovakia and this Easter Egg Bread from the mountains of Italy and Switzerland. This Easter Egg Bread is filled with raisins and almonds and then shaped into a wreath. It is simple, attractive and the coloured eggs nesting in the bread add the final festive touch. Make it a part of your Easter celebrations. ITALIAN EASTER BREAD (Makes 12” circular loaf) ‘4 cup warm water | teaspoon sugar ! package or 1 tablespoon Fleischmann's Fast Rising Active Dry Yeast ’% cup milk 2 tablespoons margarine or butter Ye Cup sugar 1 teaspoon salt 2 ~=eggs (beaten) to cups unsifted all-purpose flour ‘4 cup mixed candied fruits or raisins % cup chopped blanched almonds ‘4 teaspoon anise seeds > Rice Es » melted margarine or butter 5 coloured raw eggs FROSTING 1 cup confectioner's sugar 1 tablespoon milk “2 teaspoon vanilla coloured sprinkles req Measure “% cup warm water into a large bowl. Stir in 1 teaspoon sugar and Active Dry Yeast. Let stand 10 minutes, then stir well. Meantime, combine milk and margarine in a saucepan. Heat over low heat until liquid is warm and margarine melts. Stir in % cup sugar and salt. Add liquid to dissolved yeast. Add eggs and 1'% cups flour. Beat until smooth. Stit in an additional 1% cups (about) flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Knead in fruits, blanched almonds and anise seeds. Place in greased bowl, turning to grease top. Cover: let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; turn out onto lightly floured board. Divide in half. Roll each piece of dough into 24- inch rope. Twist ropes together loosely and form into a ring on a greased baking sheet. Brush with melted margarine. Place coloured raw eggs into Save money on ground beef Consumers may be spending more money than necessary by buying lean ground beef rather than regular ground beef, ac- cording toa U.S. study. In Canada, consumers pay anywhere from 40¢/Ib. to 95¢/lb. more for lean ground beef, often on the assump- tion that the lean product will shrink less during cooking. The research done by the U.S. Dept. of Agriculture in Bettsville, Maryland, showed that total cooking loss was not significantly JUTE SALE Natural 70 yds $950 all other Colours avatlabie macrame classes MOPMINGS evenings Six week Course $10 $15 lots of fun & jollity go with our muffins THE Craft Cellar 285 17th St West Van 922-8311 affected by fat level. As the fat content of the ground beef increased, the proportion of the cooking loss that was fat, also in- creased. Most of the weight loss in the lean ground beef was due to water loss during cooking. As Dr. Cross explains, “meat pathies with more fat, only appear to lose more weight during cooking because the liquid fat remains in the pan after cooking; whereas, water lost dunng cooking in low-fat patties evaporates and the loss is not apparent”. The study also showed that patties containing !6% fat were significantly tougher than patties con- taining 24% to 28% fat. In addition, tests for juiciness revealed that the 28% fat patties were considerably more juicy than the patties containing 16% to 20% fat. In Canada, legislation restricts fat content of lean ground beef to a maximum buys a dele r+rous Main Course meal with Poadhagar Jelly Tea or Cotfee Monday through Friday Yiam to2 om) of 17%, medium ground beef, 23% and_ regular ground beef, 30%. - C13-Sunday News, March 30, 1980 food en & | spaces in the twist. Cover: let rise in warm place, free from draft, until doubled in bulk, about ! hour. Bake in moderate oven (350°F.) about 30 to 35 minutes, or until done. Remove from baking sheet and cool on wire rack. oe 4 Vagerhof Westaurant |, German-Austrian Cuisine ' + Fully Licensed «- Veal Scaloppine Veal Pizzaiola Veal Saltimbocca Chicken Liver Venetian Sole **Cappuccino’”’ Shrimps “Cappuccino”’ Chicken Cacciatora Chicken *‘Cappuccino”’ Special Weekend Special Jager Schnitzel (breaded cutlet with special mushroom sauce) 69 Lonsdale 7 980-431 6 IL CAPPUCCINO RISTORANTE ITALIANISSIMO 774 DENMAN ST. (near Robson) 669-0545 The 3 best days: Tues. - Wed. - Thur. The second best: Fri. - Sat. - Sun. The most terrible day: Monday (closed) Reservations Recommended Parking in Rear FROSTING Combine frosting in- gredients. When bread is cool, carefully drizzle frosting over twist and between eggs. Decorate with . coloured sprinkles. Bread may be frozen and decorated after defrosting. Sat.-Sunday 5-10 p.m Goulash Soup only $565 Tortellini Alla Panna Lasagne Cannelloni Ravioli Gnocchi Spaghetti .and many more! For Easter Hand made chocolate Faster bunmes Happy Easter To All Our Customers San Francisca Sauer French bread Come in and see our beautiful assortment of Easter bunnies, Easter eggs, cakes and breads Fresh Hot Cross Buns wo. 1.20 Westview Bakery Westview Bakery has been owned and operated for over 2 years by Edgar Niemannand his wife Kann We dont say ‘We reno lain Black Forest Cake 764 Westview Shopping Centre North Vancouver t our customers do 987-6937