Now! Shore News

: “Intreducing the ae
amazing, super-versatilo

“Does everything’ ‘from ablendinig’ -
‘to. mincing steams ‘ing 3

cuit ‘Nugget “Chicken B Bake.
Made. with cooked, ‘cubed
chicken "and ‘reamed soup, |

Brock House is now: an |
.exclusive restaurant at
- Jericho. Beach,. offering.
continental. dining by the.
_ sea and a captivating view. ..
Brock | House, . constructed me

designed by ‘the ‘noted :

Victoria Architect, Samuel ©.

Macliure, and recently: was

‘declared a Heritage House: }

'. py the’ Honorable Grace" .
McCarthy.

‘our menu. ‘includes

continental. dining : offers -36° ‘enirees ‘inchiding Seatoo ds; 4 “e
_ Salads, Lamb, ‘Steaks and many Specialties of Brock House: « r

0° @RANVILLEISLAND — |
: of ‘Enter ot Srd hve Meat, {ust under the South ond of Grenvile

| . ee Spon seven Deys eWeek 10 on.-6 pm .

_ a lation.
ee Ba. “Halt avocado tied veith Bay Shrimp . fe: 687-4531 a cha Remember to remove the
SO ; ae rem vane dough from the fridge just
Lamp Roast b tri : a: & sano wt with tine herbe, a before using it in the re-
a rack of lamb trimme we @g eaving it ‘voor
red wine sauce & parsley potatoes) | oy Ala cle. Leaving ‘it sit at.room |
BH » Fresh Strawberries’ eae - - oe
pa. (served with brown evger& thick cream) i we :
Brock. House “ea nad |
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: Esplanade at Chesterfield -
| | _ .- North Vancouver
| ae , 980-8368 | |
Os rn oo a oe - Open 5 to 12 nightly earner
; . Monday to Saturday: to an oo
; Te an weak: | .
| Hite Spam. 7 Oysters Florentine : : November 13 to November 18
ROC 5 Angelson Horseback = | Appearing November20..
- Coquilles. Saint-Jacques So toNovember26 = °°.
3075 PR. i Grey Ra. _ R ES s r. a aa R A N T and Country Pate et Jack Smith |

- seasoned. \ with paprika and

dill, and. topped - with - hot.
herbed: biscuits and cheese,

-it- has. that “down: home”
flavor: without all the work.
- Using. ‘Tefrigerated biscuits
helps you get a head start
on the preparation ‘without |
. losing that made-at-home -
i taste. oes

- Refrigerated doughishandy

for unexpected» company,

Refrigerated: crescents

= and biscuits, ‘are. delicious
“served hot:from. the oven, :
“but they: also combine well
with other: foods to make >
them”
The Crescent Burger Bundles .

“company special’’.

recipe below, for example,

calls for little more than re- % cup chopped onion

; 1 this. chopped parsley |

frigerated crescents, a few

seasonings and lean ground

beef.
When topping foods such as

fresh dough product, mixture
should: be very hot before

adding the dough. Arrange
‘the individual . biscuits or’
rolls around the edge of the

casserole, leaving the centre
open for proper air circu-

‘down home’ flavor.

temperature too long may
- make it hard to. handle.

BISCUITS NUGGET
‘CHICKEN BAKE

2 cups cooked, cubed

‘chicken or turkey ©
1 teaspoon paprika

YA teaspoon dill weed
“Y,. teaspoon salt.

1 cupmik =.
10 fl. oz: can cream of chic- .
_ken or mushroom soup __.
% cup mushroom stems and
pieces, drained
8 oz. can refrigerated but-
- termilk or sweetmilk
biscuits:

% cup grated Parmesan

cheese

. Preheat. ‘oven to 400°F/
200°C. In. medium: saucepan, -
combine chicken, 4. teaspoon

- casseroles or cobblers with a—Paprika, dill weed, salt, ‘milk,

soup and. mushrooms; . heat |
until hot and bubbly. Pour
hot chicken mixture into un-
greased 8 or 9-inch square.
baking dish. Separate biscuit
dough into 10 biscuits;. cut:
each into 4 pieces, n med-
ium sized plastic bag, com-
bine remaining %4 teaspoon
paprika, | . Parmesan’ cheese,
onion and parsley. . Shake.
biscuit. pieces, 3 or 4 atia
time, in cheese-herb mixture
“until. coated; arrange over
‘hot chicken: mixture. Sprin-
_kle any . remaining cheese
- mixture over biscuits. .

CONTINUED ON PAGE 85.

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