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_ Meat is a highly nutritious ‘food that provides top-

quality protein needed by the - body for growth and repair. Unfortunately, the spiraling ‘prices of meat create pro- blems for the budget- -minded consumer.

However, delicious, cost meals can: be enjoyed with a little planning . and imagination. Less tender cuts of meat usually are less expensive yet ‘provide the same nourishment | as the “more expensive cuts. When ‘juicy, flavorful and ‘satis- » fying.

“recipes for. less - expensive.. ° cuts of meat. Glazed Corned © “et Beef is cooked with onions

waa and fruit in a mixture of

Bread and bakery products are an integral part of most Canadains' -daily diets. And

like our bread to-be nice and. fresh—and mould free. So, Joan: Fielden, the-. Bakery ‘Council rition Consultant, is passing on some tips on how best to store our bread.

CLEAN BREAD BOX

low: “

-sugar,. lemon peel, and seasoning. Dried fruits

cooked properly. they » are, lah Se a F oe _ GLAZED CORNED BEEF

Suggested here: are “two

since we're only. human, we

of Canada’s’ Nut-_

eee ee ee ee Pen - concordgrape Qrilin, b

sugar, garlic and cloves. The long cooking time tenderizes the brisket and allows it. to

absorb the flavors. of the-

cooking liquid.

_For “Fruited Pot Roast a

‘boneless beef chuck roll is ‘simmered for hours

. ina of. concordgrape apple juice, brown

mixture juice,

“are added at the end of the cooking period.

_ Makes 6 to 8 servings

3 c concordgrape drink % c dark brown sugar

several days. If you shop ahead—and don’t plan to use

cloves.

3 ibs. corned brisket of beef |

roy =

i 9] puke

~% tsp. ground cloves —- 1/8 tsp pepper 12-14 small white~ onions, peeled (about 1 Ib.) 1 Ib. mixed dry fruit. 3 tbsp cornstarch . Yac water

Place brisket in a 2 % qt. oven-proof. casserole. Com- bine 1'%° ¢ concordgrape drink, brown sugar, garlic, cloves and pepper. Pour over beef. Bake, uncovered, for. 3 hours at 325°F..Add_ onions and bake 30 minutes longer.

- Meanwhile, ‘seed’ ‘fruit ‘if nécessary:. Bring. remaining: le concordgrape drink to a.

- boil; pour ‘over fruit and: Jet ‘stand 15° minutes. : :

‘bake 30 minutes longer, or.

. until meat: is tender. © ‘Blend ‘cornstarch into. water. Remove meat,: onions - and fruit to- serving platter, ‘and keep warm. Stir: corn. starch mixture into sauce and _cook, stirring until thickened: and smooth. Serve with beef.

the bread for several days or

is recommended...

If the bread is fresh when it goes into the freezer, it will come out just as fresh weeks Refrigerator storage isn't recommended unless and

later.

the weather is hot

a week—then, freezer storage

- FRUITED POT ROAST Makes 8 to 10 servings,

4 lb. boneless beef chuck roll 2 tbsp shortening “le concordgrape juice 2c apple juice 2 tbsp dark brown sugar 1 tbsp slivered lemon peel 2 tsp salt

The winner of our ‘recipe contest this week is Mrs. Janet Matheson of West

‘Vancouver wiih her recipe . A for r.‘‘ Spanish Onions.’’ Mrs.-

Matheson wins a voucher for_

$10-worth of meat of her

choice from the TOWN BUTCHER LTD. 1254 Lynn Valley Rd.,

‘couver. -

You could be our next winner. Send your favorite recipe along with your name _and telephone number to the North Shore News, “#202- 1139 Lonsdale Ave., North Vancouver, B.C. V7M 2H4

SPANISH ONIONS

3 Ige ‘Spanish « onions in cups white vinegar - 3 tbsp white sugar

oi ‘sp. salt

“Cut onions Y, inch thick or. iess, ‘piace -

in bowl. oe Mix

heavy saucepan, brown beef

on .all sides: in shortening ||

over medium-high heat. Pour: off - fat. juice, apple juice, sugar, lemon peel, salt, pepper and cloves; bring to boil. Add onion; ‘reduce heat ‘and simmer, covered for 314% hours or until. meat is almost

“North - > Van-

cup. mayonnaise, . with milk, add sprinkle of |

Add concordgrape ~ brown |

SS

MRS. JANET MATHESON

vinegar, sugar and salt and sprinkle over onions. Pour boiling ' water over all, just to

cover. Set outside or in fridge

to cool off.. Refrigerate 3 hours. Drain well. Mix in %

celery seed and salt. Delic- ious with steak. (Sour cream can’ be. used in place of mayonnaise).

fork tender. | -Turn . meat. |. occasionally. -If- meécessary, . add more _ concordgrape juice. — * .

_Add dried fruits to mixture and continue cooking. ‘until meat is tender. Remove meat, “serving platter; keep warm. Skim any excess fat from: the.

/ juiées in the. saucepan. Blend

. Add. fruit to casserole ‘and . . cornstarch into water: Blend stirring, |

_into sauce; cook,

‘: © until thickened and smooth. |

GETTING “+ BOMBED’ ~~ IS DYNAMITE!

DRINK |

onion: -and~ fruit to’

Open Mon. - Sun.

10:30 am - 3:60 pm. 5:30 pm - 10:00 pm. Closed Wednesday.

Chinese cooking center.

thinned

page 29, ‘March | 16, 1977 ° North Shore News |

40 different teas— 46 different coffees ‘diended to your taste! Over 2000 private blends.

Ideal for gifts. Mail -orders our - - specialty.

“Advance reservations for par-

124 West Hastings St. Vancouver

Honoured to be the advanced

ties, luncheons, etc. 5 banquet. rooms available, seating for over 1 ,000.

humid, and you're looking

1/8 tsp ground cloves. | for protection against mould’

2 large onions, thickly sliced

bread.

should .be thoroughly clean. The bread box should. be washed and aired weekly. Baking soda, dissolved in warm water, is great for odourless cleaning. Make sure the box or container is completely dried—especially at the joints, if it’s metal. Stray crumbs can activate mould growth...and if those nasty pores do become a problem, wash the bread box carefully with a mixture of vinegar and water.

'% c water

A : f growth. Otherwise, refrig- 1% ¢ dried apricots a ny container used for erator temperatures willonly 114 ¢ dried pitted prunes storage of bakery foods speed up the staling of your 2 tbsp cornstarch an _ g EDGEMONT 5 SHOPPING CENTRE

i WEEKEND SPECIAL

March 18 - ‘March 20

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

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with every order over $5.00 (limit 2 per customer)

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Foot of Lonsdale Ave. North Vancouver.

Reservations Phone: , 987- 3344 or 987-8318 ~ Open 4:00 p.m. to Mid-night. ” a aw Closed Mondays. © Staroop .

How do you. store your bread? Of course it depends on how long you want it to stay fresh. For daily use, storage in a clean, well-ven- tilated bread box (at room temperature) will keep or- dinary breads fresh for

Diamond Almas.

On bohalf of my family & staff | would like to welcome you aboard .

a 5) oy > 7 “y\ Af do. CU ee &

Enjoy Seafood at its Best.

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ear tare one