_-A ‘surprisingly different cocktail plate to fix for your next party should be cheese-. Stuffed snap pea pods. Make the plate pretty by circling the stuffed pods around a chunk of cheese and serve with a dish of crackers. -Let you personality show forth. with the ‘adjustable-in- the-making pea pod filling..: season to your taste as you - make it. What fun it can be to make this dish because you don’t really need to worry ‘too much about the calories. % pound (about 30 Sugar Snap pods) _ = 8 ounce package ricotta cheese 3 ounce package cream cheese Tarragon. leaves, crushed ~ Ground celery seed Garlic and onion powders Worcestershire sauce Salt and pepper Shell Sugar Snaps, separ- ating peas and pods. leaving pods attached on one side. Set aside % cup shelled peas for pod filling. Put remaining peas, covered, in refrigerator for other uses. we : 7 7 : me a se x ate ae - _ > : Me = eese: stu . “t Lo” ~ vo - | ae . Caras Put pods into a plastic baggie and refrigerate until ready to use. ~ To-make filling for pods, mash the % cup shelled peas and stir into mixture of _ Cheeses. When well blended, season to taste with tarragon, Food tor thought: Everyone on the North Shore could have read your menu by 5 o'clock this evening .... if it had been on this page M.: wo take your order now? Call display advertising 980-0511 ee v7 . os ; - wo : ol ae ths : wy els : . fy mel 4, . At the Bay’ you’ overlooking the beautiful Capilano ground celery seed, garlic -and onion powders, Wor- _ cestershire sauce, salt and : Filling is tastier if allowed to stand, covered in refrig- erator, overnight. Worcestershire sauce and maybe a package of dehydrated onion soup. _ After simmering for four or five hours, the meat is tender, moist and delicious. Then cut the pot roast into slices and freeze it with the sauce in serving-sized portions. Not only does it retain its flavor upon reheating, but after several actually tastes better. months in the freezer it Making and freezing your own soups can also be somewhat of a break- through for unaccustomed to it. Start with ‘the tomatoes once again, ‘add some onions, celery, carrots, cabbage, barley, potatoes - and any left over vegetables - in the refrigerator. a the Park Royal Capilano Buffet___ “FROM PAGE 28 The - They’re still the best meat bargain in the store (even if . someone . “The essential element, of is soup. bones. the butcher isn’t leaving on quite as’ much meat as. before ). . . “ob ~” For a little meatier soup, look for brisket plate, which is a good buy. ~ Some soups can be made so hearty’ that all you will need is a loaf of bread, -a . salad'and some ‘cheese to make a full dinner. Another that you don’t need a special crockery cooker to do it. Soups can be simmered in a heavy cast iron pot as long as youdesire. ’ ‘ ',. When your freezer is bare and you have no time to moist-cook a cheap cut, buy half a pound of boneless ~ quickfry beef and cut it into It’s a feast for your eyes, too! Luncheon Specials Monday-Friday, 11:30 a.m.-2:00 p.m. Firepot Feature Hot entree of the day, pudding or jello, tea or coffee. Dashaway Feature Roast Beef Feast : Roast beef dinner with Yorks potato and vegetable, tea or coffee. 2.99 2.19 Soup of the day, assorted sandwich plate, pudding or jello, tea or coffee. s newest buffet, you'll enjoy your meal! in a relaxing locale River. Inspired by the Northwest Indian heritage, our restaurant decor features local Indian artifacts, murals...even a totem pole! As well as the view, you get the variety and value we're famous for. Here are some samplings from our menu. Thursday Night Family Specials Served from 4:30-8:00 p.m. Children's Feature Bay Burger with regular Coke and 1.89 Capilano Buttet. upper floor, the Bay Park Royal ‘ ice cream. peppers, thing about tenderizing budget meats is hire pudding, 1.19 slivers. Sauteed with onions, ' » _ - brocolli,. cauliflower, . mushrooms, - bean sprouts or cabbage, plus -sonmie ginger, sesame “‘seéds and soy ‘sauce, it makes a great Chinese-style dish. Depending on how many vegetables you have and how. much rice you make, you can get three or four servings out of a half- pound of beef. _ Along with Chinese cooking, Italian food can also be a meat-stretcher. You can get eight to 10 servings of lasagna or cannelloni from a pound of ground meat (look on the boxes for recipes). Also try using a ham- burger-rice mixture to stuff cabbage, eggplant, zucchini - or green ppers. These dishes can be cooked in bulk and they freeze like a charm. Bon appetit!