Chef's secrets

By Dietmar Suitner, | Chef of the Hungry Pilgrim Restaurant

We are suggesting that you poach eggs in a saran wrap package instead of poaching eggs in boiling

water with vinegar or lemon.

juice added.

Cut a small piece of Saran Wrap. about 6 inches square, butter the center of the paper; then put on top of a rice bowl. Break the egg and drop onto the center of the paper. The weight of the egg will cause the paper to drop into the bowl. Get hold of the four corners of the Saran Wrap and put it together jusi like a bag (twist the paper one complete round). Tie it with one piece of wire, about two inches long.

When ready to poach, put this bag of Saran-wrapped egg into the boiling water and let poach for about 8

minutes. The length of time ~

to poach eggs to the decided firmness will depend entirely

on the position of nackage while it is

CN Sc ee lO eee

_in the water. If this package has been floating on the top of the water, it would take a littie longer. We wouid suggest that you test your egg after about 5 minutes of time. When the egg is done, you simply use a pair of scissors and cut the Saran- wrapped package under the wire and ‘serve.

The reason why we sug- gest that you have the egg wrapped in Saran Wrap is to prevent the acid taste in the poached egg and to prevent

the eggs from having exces- -

sive water around them.

Many Canadians do not eat properly and some are even suffering from mal- nutrition. About half_of the adult Canadian population

is over-weight, and many suffer from iron deficiency ‘or deficiency of such vita- mins as B, C and O. Make proper cating habits part of your Lifestyle.

floating restaurant.

Restaurant.

in git * Searooo RE”

this

Canada's most popular family operated

Foot of Lonsdale Ave. North Vancouver.

Reservations Phone: © 987-3344 or 987-8318 . Open 4:00 p.m. to Mid-night.* Closed Mondays.

Enjoy Seafood at its Best.

_USE YOUR METRIC MEASURES to try this delicious

Edam Onion Pie. Serve it hot for lunch or cold with a

salad on a warm summer day.

Home Spicer, suggests that you use your new metric measures to

economist,

try this delicious Edam Onion Pie. Serve it hot for lunch or cold with a salad on a warm summer day. :

i large pie shell, unbaked

4 str rips crisply cooked bacon crumbled

4 medium onions, ‘sliced

SO ml butter or margarine

30 mil all- “purpose flour

4 eggs —

250 ml milk

500 ml shredded imported

Health and Welfare Minis-

ter Marc Lalonde made ‘public recently the revised Canada’s Food Guidé. The purpose of Canada’s Food Guide is to provide a common basis for nutrition education. It is a flexible tool which can be adapted to the needs and circumstances of all Canadians.

_ The new Food Guide was developed by the Federal/ Provincial Committee on Nutrition, an advisory com- mittee to the Department of National Health and Welfare.

It evolved from earlier versions through evaluation of food consumption patterns found in the Nutrition Cana- da Survey. Comments on the revision were obtained from dictitians, home economists, physicians, and nutritionists, both through _ professional

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

While on board ship, enjoy a relaxing moment in our new San Pan Lounge.

igs

@ CSESOOYO, &

Kay

crumbled bacon,

On bohalt of my family & atalt | would Ilke to welcome you aboard

LOLOL OLS O/C

Holland Edam 5 mi seasoned salt 1 ml pepper

Cook onion slices in butter in large skillet over low heat until limp. Stir: in flour. Remove from heat. Beat eggs. milk and seasonings

Balad in

together . a UI onions,

shredded imported Holland Edam. Pour into prepared pie shell. Rake at 190°C and bake

- 20-25 minutes until centre is

firm. Cut in wedges to serve. Makes 6 servings.

associations and_ directly from individuals.

One change in the revised Guide is the amalgamation of the fruit group and the vegetable group. This change does not minimize the importance of vegetables nor encourage the substitu- tion of fruits for vegetables. The Guide specifies at least two servings of vegetables each day out of four or five

servings recommended in the fruit and vegetable category.

Other recommendations

include milk and milk pro- ducts according. to age, two servings of meat and alter- nates per day and three to

five servings of bread and cereals.

A handbook on ‘the use of the Guide has been prepared

Diamond Almas.

Your family will enjoy a royal treat in honor of the Queen’s Silver Jubilee. This

-recipe first appeared around

the time of Queen Elizabeth's coronation. The present version has been

updated by presenting it in meiric.

QUEEN ELIZABETH CAKE 250 ml dates

250 mi boiling water

60 ml butter or margarine 250 ml granulated sugar 1 egg, beaten 5S ml vanilla 375 ml sifted pastry flour 10 ml baking powder 3 mi baking soda I-ml salt 125 ml nuts, chopped

Topping 30 ml brown sugar 15 ml butter or margarine, meited 30 ml cream 125-ml coconut

Cut pitted dates into small pieces. and cook in boiling water until soft. Set aside to

cool.

'

’ Grease bottom and sides of 21. square pan and dust with flour. Preheat oven to 180°C

(350° F).

and will be available later in the spring. Designed pri- marily for teachers and others involved in nutrition education, it includes teach- ing ideas and covers such subjects as snacking, use of supplements and the special requirements of certain individuals.

Copies of the new Cana- da's Food Guide are avail-

able free of charge to the.

general public from _ local health units and provincial health departments.

| G.M. Diffley with her recipe for ‘‘Overnight Casserole.’’

, the TOWN BUTCHER LTD.,

-

_ moderate

. page 17 « June 8;1977- North Shore News

The winner of our recipe contest this week is Mrs.

Mrs. Diffley wins $10 worth of meat of her choice from

1254 Lynn Valley Rd., North Vancouver.

You could be our next winner. Send your favorite recipe to North Shore News, 202-1139 ‘“JLonsdale Ave., North Vancouver, B.C. V7M 2H4.

OVERNIGHT CASSEROLE

/¥2 SLICES WHITE BREAD

2 |b. shrimp (cooked sal-

mon, bacon, ham, pork

Blend butter and sugar thoroughly. Add beaten egg and. mix well. Add cooled dates and vanilla. Beat in sifted dry ingredients, then add chopped nuts. Bake in

oven for 45 minutes.

Meanwhile, blend togeth- er brown sugar, butter and cream. Pour over warm baked cake. Sprinkle coconut on top and brown lightly under the broiler. Let cake cook in the pan.

Metric is the up-and- coming thing--and this means in the kitchen too! Sugar was one of the first items to be stocked on supermarket shelves in met- ric sizes. Sugar is now available in 1 kg,.2 kg, and 4 kg packages. Many other foodstuffs have followed suit.

RESTAURANT CASUAL DINING

IN A UNIQUE ATMOSPHERE

A fime Steak Howse | om the North Shore

Open 7 Nights a Week from 5 p.m.

Luncheons Mon. thru Fri.

1121E12th St.,N.Van RESERVATIONS

984-9595

if you want easy parking, there’s no placelike the past.

Humphrey’ Ss Restaurant. ras Denman Place Inn. 1733 Comox Street, Vancouver. Phone 688-7711.

Opening June 9.

MRS. G.M. DIFFLEY

chicken or turkey may be substituted ) 1 cup diced celery '2 cup chopped green pepper. Ys cup chopped onion | /2 cup mayonnaise

4 eggs

1 can mushroom soup

2 cups milk |

Y’2 cup grated cheddar cheese

Garnish with parsley and paprika

Line a greased 9x13x2"" pan with 6 slices bread. Mix together shrimp, celery, green pepper, onion and mayonnaise; spread on the bread. Place six slices bread on top of this. Beat together eggs, mushrcom soup and milk and pour over. Sprinkle with grated cheese and garnish. Refrigerate all day or overnight. Bake in 350°F. oven for. one hour. Six

servings. Serve with a tossed salad.

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VANCOUVER’S

MOST PRIVATE

RESTAURANT

, HUNGRY | POLGIRIM } RESTAURANT

lay Schumann's

Steak & Seafood Specialties Pilgrim Prices Special Party & Banquet Facilities Live Entertainment Nightly

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635 Hornby at Robson

one block south of the Hotol Vancouver —

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