Many cooks believe that
February 14 calls’ for some-
thing special for their own
true love(s). So for the newly
cupid-struck or the loving
homemaker who wants to
give an innovative, nutritious
kind of Valentine this vear,
here is a Love. Loaf. It’s a

chicken-ham loaf with potato .

- frills.

Enriched bread crumbs
with the B vitamins, —thia-
mine. riboflavin and niacin:
sometimes

lacking -in our
daily diet. are added to the
mixture for a light! earte
texture. A Love’ Loaf may not
take the - place of the
traditional Valentine. . but

when you serve this attrac-
tive nutritious dish. he. she.”

‘pan with aluminum

moderate oven (350°F.}
50°. minutes.
remain in pan 10 minutes
- the-
oven: then invert onto a rack.
Peel
-Mash potatoes, with butter.
horseradish. ©
and mustard; blend weil. |

2 tbs prepared horseradish
'4 tsp drv mustard
12 thin tomato wedges

Combine soft bread '
cumbs, chicken. ham, beaten
eggs. chicken stock, onion,
celery. olives,
shire. sauce and horseradish.
Line a heart-shaped. baking
foil.
Press chicken mixture evenly
into lined pan and bake in a.

for
Allow:

after’ removing ‘from

and cook potatoes.

Add milk. salt,

or they will Know that it's an |

offering treated with tender
' loving care.

Joan -Fielden, the Bakery

Council of Canada’s Nutrit-.

ion Consultant, says that the
loaf's a ‘*love™* to make and
bake.

CHICKEN-HAM
LOVE LOAF

1 quart soft bread crumbs
cup ground cooked
chicken or turkey’

2 cups ground cooked ham.

3 eggs. slightly beaten

1 cup chicken stock or milk.

"4 cup minced onion

2 cup chopped stuffed
olives

2 tbs Worcestershire sauce

| tbs prepared horseradish

4 cup finely chopped celery

To serve: Remove foil and

place serving platter. over

pottom of heart. Turn over'so
hat the heart is on platter,
top up. Put mashed potatoes

into a pastry bag with fluting

tube. Garnish edge of heart

with mashed potatoes. Gar-.
with |
escarole; add tomato wedge.

nish around heart

Yield: 6-8 servings.

Worcester-

Valentine’s Day,

_ fudge.
touch of. thoughfulness - be-.
you have made it:

loaf to ~
cause
yourself.

The winner of our recipe
contest this week is Mr. Cam
Digg of. West - Vancouver
with his recipe for Cam’ s

Scalloped - Onions. Mr.
Dagg wins a voucher for $10
worth of meat from the

TOWN BUTCHER LTD.

1254 Lynn Vallev Rd., North
Vancouver.

4

-You-could. be our next
winner.

and telephone number to the
North Shore News, #202-
1139 Lonsdale Ave., -North
Vancouver, V7M 2H4. >

CAM’SSCALLGPED —
ONIONS |

For your sweetheart on
here’s .a
batch of delicious homemade
It has the special

Blonde Fudge

.3 cups sugar

“2 tsp salt
1 cup 10% cream

-'” cup milk.

4 cup.corn syrup
tbsp butter or margarine

2
2. tsp vanilla
y

2 cup coarsely chopped nuts

Combine. ~ sugar. . salt,
cream, milk, corn syrup and
butter in heavy  3-quart

: saucepan. ‘Cook over medium —

heat, stirring constantly until
sugar is dissolved

ing.

stirring . occasionally,
until

temperature reaches

Our customers didn’ t know what was happening. We
didn't know what was happening. The man from B.C. Tel
didn't know what w as happening. (not. for several days.

anyhow).

That's why, last week. a good many people who dialed
the North Shore News number heard it ringing, but never

| got an answer from us.

Because our phone wasn’t ringing. There's no end to

Send your favorite .
recipe, along with vour name .

and loses its gioss. Fold in

, and.
mixture boils. Continue cook-

Lightly boil about 2 Ibs of
medium onions in salt water,
after scoring the ends with
an ‘x’ to prevent them falling
apart. Add some garlic
powder to the water while
boiling. Do not overcook.

onions,
casserole.

After draining
place in a 2 qt.
Add sauce. Cover with
‘‘cheezies’’ that have been
reduced by rolling or in the
blender.

.

Make a white sauce of milk
flour and. butter (standard
recipe) and add_= grated

cheddar cheese just after the

sauce has reached the correct

consistency. The amount of

—238°F. or until ast
amount of mixture dropped
into very cold water forms a

soft ball which flattens én”

removal from: water. oe

“Remove from: heat. Stir in:
= vanilla. Cool without stirring

reaches .
lukewarm (110°F.) then beat |

until temperature |

until fudge begins to thicken
nuts. Immediately spread

into” an ,8x8x2-inch pan
sprayed with’ Mazola - No

Stick. Cool. Cut into squares

~when.cold. Makes about VA

pounds.»
This is an

creamy fudge.

Chocolate Fudge: Follow.
recipe for Blonde Fudge,

adding 2 squares (2 ounces)
unsweetened chocolate. to

fore starting to cook.

A good Lifestyle in-

cludes proper, eating habits.

No single food provides all
the nutrients essential to
good health. Eat a variety of
foods every day, choosing

small:

unusually |

ingredients in saucepan be-

a ARS
Cam Dagg
cheese added is to the cook’s

taste. Salt, pepper, parsley.

Bake uncovered 350° for 1
hour
bles. :

_ After serving, retain left-.
and use with.
sliced par- -cooked potatoes k

-over: sauce,

tomorrow!

1Ib.
packages

FREE DELIVERY

on all orders over $25

or until cheese bub- .

40 different geas—.

xe different coffees
viended to your tastel
Over 3000 private diends.
Tan mafia
Ideal for Gey ve

Mail orders our —
». specialty.

Traicrlenreee eae ine

order between 8 am- 6 pm

no cheques please

the mysteries of. modern electronics! from the five basic catego-
TOPPING " _ | . ries - dairy products, fruit, Pacific Salmon
2 medium potatoes The nice gentleman from the phone company now | vegetables, cereals. meat and Delivered daily from thet
1 tbs butter assures us that the trouble has been fixed -- and joins us fish. ‘Campbell Street docks, ensur- |
2 tbs evaporated milk in sincere apologies forthe inconve sience anc irritation it es a taste delight you will long |
'2 tsp salt caused to our callers. .

remember. Prepared
‘following manners:

Sauteed
in Lemon Butter

Filet of salmon lightly sauteed
to preserve the unique taste of
Pacific salmon. Served with
potatoes and a vegetable.

Baked
In Sherry Sauce

Served in a parchment paper
pouch with fresh vagetable and
potato.

‘in the |

ETT ee ean ama aemneninnnenemenssetmmeneneienesta aaa aaGea

Canada’s most popular family operated
floating restaurant.

at

- dining

The Tudor Room—dino in the
Aquiet and charm of an English 5
Inn Atmosphere. An  exper-
Sience you'd be proud to share
awith friends and relatives.
f Relax by the crackling fire.

Our world renowned buffet has over 54
varieties of exciting seafood dishes. Come and
enjoy a delightful evening of dining aboard
The “Seven Seas” Floating Seafood
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While on board ship, enjoy a relaxing moment
in our new San Pan Lounge.

B The Pub—have an evening of
Bf fun and sing-along. You've got t
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ito get involved.

“Table reservations
026-5511
922-2826 ©

Fresh Seafood
(in season)
Ocean fresh seafood—-at a

reasonable price—made poss-
ible by a loyal clientele with an

Foot of Lonsdale Ave.
North Vancouver. —

Reservations Phone:

bn "ss ‘appreciation for value. - Ont . ;
987-3344 or 957-0316 ~— ; h Chasaox Mon. - Sat: 12:00 - 2:00
* Mid-ni ht.” Mastercharge, Chargox, 5-00 - 9:00
I>, * Open i Aodaye.. sea i —— ar American Express Sundays: 4:00 - 8:00
"2 Staroon We °8 oneoye- . Diamond Almas.,

a

On behalf of my family & staff
| would Hkoe to wolcome you aboard.

2/@/@/O/O/O®

es

' 4a0 Clyde Ave.
Weost Vancouver

140 East 2nd St.
North Van.

Enjoy Seafood at its Best.
O/O/@/@/@YO. @

Resarvations Advised

980-6322

& S@/OL@/®@.

~