. with her recipe for “Bar-

‘meat of her choice from

a Vac

The winner of our. ‘recipe contest this week is Cindy”: Webber of North Vancouver

becue Pork Shops, Ribs or Chicken”. Mrs. Webber. win a voucher for $10 worthof

THE TOWN BUTCHER » 1254 Lynn Valley

‘You>could be our next winner. Send your. favorite recipe to. the North Shore -News-Recipe Contest, #202 - 1139 Lonsdale. Ave., North Vancouver, B.C..V7M 2H4. Be sure to include your Phone! number.. oo

BARBECUE PORK CHOPS RIBS OR CHICKEN

‘To make-most’ ofa roast,

try this’ special preparation. sauce; form into a roll about -

with Bearnaise Butter. the diametér of a stick of butter; chill until firm. 1(4 to 5 pound) rib eye roast a Salt and pepper Sprinkle roast with salt 7 and pepper. Place on rack in Bearnaise Butter: .

roasting pan. Insert meat

. ‘thermometer into’ centre of 2 teaspoonsdried - . meat. Roast in, 350-degree ' tarragon, crushed oven. for about 1% hours for 1/2 cup soft butter rare, or until thermometer 1 teaspoon prepared reaches the desired tem-.

mustard perature. (The exact time 2 tablespoons minced varies with the actual green onions diameter of the meat plus

“1~~«éDottle ketchup

1-2 tsp.-chili powder. for to

1 bottle (ketchup) water | cup worchestershire sauce

taste)—_.__

15% oft . cabinet units with complete kitchens free estimates

. your North Shore kitchen centre.

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the temperature of the meat when it is put in the oven).

Let meat stand about 10 minutes. before carving. Slice Bearnaise butter; serve with meat. Makes 6 to 8 servings. Suggested dinner menu:

Rib eye roast, Bearnaise butter, artichoke bottoms,

creamed spinach, celery ~vinaigrette, potato rolls.

For pastries.

dessert: French

Try this special dessert

Something. special to 2 tablespoons strained present to your friends and lemon juice neighbours. ° ' % teaspoon finely grated ; ' orange/rind ORANGE RIND JELLY “% bothle liquid fruit pectin

Copfbine sugar, wine, orange juice, lemon juice and orange rind in a large saucepan.Cook and stir over

Canada’s most popular family operated floating restaurant.

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 Restaurant.

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

Foot of Lonsdale Ave. North Vancouver.

Reservations Phone: is 967-3344 or 987-6318 Open 4:00 p.m. to Mid-night.

wo Closed Mondays.

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On behalt of my family & staft | would like to welcome you aboard

medium heat until sugar is dissolved, about 4 to 7 minutes. DO NOT BOIL. Remove from heat. At once stir in fruit pectin. Skim off foam if necessary.

Pour quickly into hot sterilized glasses. Cover at once with 1/8-inch hot paraffin.

Diamond Almas.

, Food for thought: 6

Everyone on the North Shore could have read your menu by 5 o'clock

« May we take your order

Salt and pepper

Brown chops, ribs or chicken. Add all ingredients (mixed together previously). Cook until moisture evaporates, about 2 hours at low heat. Could be covered. for t hour.

this evening .... if it had been on this page.

now?

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OVER 250 DIFFERENT DISHES

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124 West Hastings St. Vancouver

CO

‘Hongured to be the adyanced

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eS et rasta nAOe ——7 S<