C10 - Wednesday, December 7, 1983 - North Shore News

RESTRICTED COOKBOOK SUPPLY

Silver recipes are worth gold

THE COOKBOOK 1
am abaqut to describe to
you is newly on the
market, and the supply
is restricted, so you
should get your dibs in
early.

Starting last winter, the
members at Silver Harbor
Centre began mfling their col-
lections of recipes for contri-
bution to a cook-book of
ther own making. You can
understand that such a con-
centration of expertise would

vield a rich store of well-
tested dishes, favorites for
years with famtly and

friends. It’s lke being hand-
ed a pick in a gold-mine.
Take Helen Smith's
“Chinese Chicken Salad’’ —
you'll be glad you did when
you're faced with all that left-
over turkey! Or Inez Taylor's

the kitchen
ranger

a . tee
“ANANDA ANTE DEN

by Eleanor
Godley

RECIPE WINNER

Traditional

The winner of our recipe
contest this week is Elizabeth
Livingston with her recipe for
Traditional English Thrifle.
Ms. Livingston wins a
voucher for $10.00 worth of
meat of her choice from
NORTH SHORE QUALITY
MEATS,or LYNN VALLEY
MEATS.

ELIZABETH LIV INGS’ TON

You could be our next win-
ner. Send you favorite recipe
to the North Shore News
Recipe Contest, 202 1119
Lonsdale Avenue. North
Vancouver, B© V7M 2H4
Be sure to include
telephone number

TRADITIONAL
ENGLISH TRIFLE
4 individual sponge cakes
raspberry of strawberry yam
6 macaroons
t2 ratafia biscurts
“Ye pint sherry (8 fl.oz )
Csrated rind ') lemon
los almonds

(blanched and shredded)
‘4 pant custard

(i cpg & ceg yoth)

MICROWAVE
OVENS

TGE LEADING BRANDS

vour

AT
LOW WAREHOUSE
PRICES

. IODENGE
tH CONE
BuY wi
— ry \
’ at
+

Tc)

vise! OUR MEW SHOWROOM

COLONY

ROME FURNISHINGS
Warehoure(stritation ( entre
OPEN TO THE risa 1¢
1075 Roosevelt Cres

(behind the Avalon)

open Mon Gat from) am to 5
ay

SO pm

Ye pint double cream

1 egg white

1-2 oz. castor sugar
N.B. You may. substitute
Birds Custard for custard
sauce.

Decoration:

glace cherries, angelica
1. Spht sponge cakes in two.
Spread lower halves with
jam. Replace tops.
2. Arrange in a giass dish,

ae
BM te,

“*Left-Over Turkey Solu-
tion’’, not to shght her
Turkey Custard Loaf. Elsie
Boone’s Zucchini Lemon
Loaf is the best such recipe
I've come across. For a
quick, easy and very coiorful
winter salad you can’t beat
Violet Bennett's Jetlied Beet
Salad, pun unintentional.
The Party Section will ex-
cite vou to entertaining in the
grand <style, vou won't
believe Helen Smith's
**7-Layer Confection’’, or be
able to restst Helen Danbert’s

“Strawberry Trifle’? Kathie
Mason's boozy Flaming
Chicken will draw requests
for seconds, as will Marge
Sewell’s Sherried Pork
Chops

It was my job to edit all
these preal recipes, which
were then rendered by an
accomplished = calligrapher,

Irene Poskitt, to make an

trifle

cover with macaroons and
Tatafias.
3. Soak with sherry: Sprinkle

with lemon rind and
almonds.
4. Cover with custard and

leave to cover.

5. Whisk cream, egg white
and sugar together until suff.
Pile on top of trifle. Decorate
with glace cherries and
angelica.

“eity

2011 LONSDALE AVE., NORTH VAN.
BUDGET CONSCIOUS PRICES
Florida

BEEFSTEAK TOMATOES

Canada No 1

59° ib.
*1.30 kg

Macintosh

APPLES

HO Omanagan

3 Ibs. 99‘
73‘ ke

C eedloo

SPINACH
99° each

Mex ar
FIELD
CUCUMBERS
Canada No |
29° ib.
64‘ kg

Christmas

MIXED NUTS

Precrmnun

*1.29 tb.
°2.49 ke

Svarbiy ge Werte b atoed

APPLE JUICE
99° each

Mente an

ZUCCHINI
SQUASH

39° tb.
86‘ kg

Prices effective Dec. 7-11

heirloom as well as a cook-
book. I’ve had a hard time ail
these months to keep from
leaking some of the contents
to you, but restrained myself
to avoid any sort of anti-
climax. | did make one excep-
tron, and I hope Dot
McKillop will forgive me for
teaching my senior men how
to make her Beer Bread. |
knew tt would tickle them, as
it will you — it can be mixed
in two or three minutes,
literally, and 1s meant to be
eaten right this minute with a
hearty minestrone or a dish
hke Sailor's Supper. This

makes one loaf:

Set the oven to heat to
350°F (180C) and grease a
loaf pan.

Measure into a bowl:

3 cups of wholewheat flour
(750 mL)
Lispn. of salt (SmL)
Stspns. of baking powder
(25mL)
3 Tbspns. of sugar (45mL)}

When the oven is ready.
sur into the above
1 bottle of beer (l2oz.}

Don't over-mix the dough.
just handle it enough to
knead it into shape. It should
be a rather stiff dough, as the

bread is intended to be dense
in texture.

Give it an hour, then turn
it out of the pan onto ts side
and rub it all over with butter
or margarine. You can slice it
quite thin, and it’s a lot of
fun besides being good
eating.

Another bread in the book
I'm dying to try is Hazel
Garnett's Shredded Wheat
Bread, and as soon as | can
find an excuse, Lea
Johnstone's English Tea
Bread.

For your six dollars vou'll
get months of good eating.

Here's a gift idea
...<Gourmet Steaks!

Gourmet Steaks i

tora Tre gal Ithees

rode Moughthulness
A Gtealided

COU riNel GTeak*

ana Sieapoles toe,

nave everything

Sa uMmque ded Bound to appeal
Bopecially to your trends whic

Butts

the very best Quality Andit Ceramty reflects
, from The Steak Shop
Ise our Gift Certificates

available and redeemable at any one of oUF COnvemently
roc dled stores Or if you prefer you can give the actual bux
Y steaks bither way you tl make a tender and lasting

UMTMEeCNSIOH

..and here's a hint
Oven-ready Hors doeuvres
to help you enjoy your own
party as if you were a guest

Save all thal lime fuss and expense of making all your ows
Norms J oPuvres and try ours We make them vy tor yous

neal and dainty

(hen flash freeze them A:

ver Piawer ten

40 after the Quests arrive is take then from your eesen ac!
pop themin the oven Some we pack gQhtin a fod taki

tray They fe ready in minutes

Pac kar. awe cnw)

you Made them yourtaeelt

steer Ceratr st wp ae?

* temo Jatin

$8.

Mneapple

Kabobs

Ch i Aen

aaah Sobel

tan dal

Latrettere) Pe iae ven |
cerere Dy he

They Wook Qrewa!
Coowenent aod laste so good you ‘ay De lerytecih >

riers oe

aly

omen bm. te rt

‘were sts wate ow
Hawn

Park Royal Shopping Centre West Viv uve:

iMarkel Place

South: Maat

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