€3 - Wednesday, February 9, 1983 - North Shore News ~

Gl food

a

Save the boning knife for the butcher

BUTCHERS all over North Shore have been falling on their boning- knives, apparently, destroyed by the idea that anyone would treat “outside round steak” as a pot roast.

the

the kitchen

Gosh, I'm sorry, we need

our butchers, was, compact. boneless, fatless, shanng the section under the “Pot Roasts” sign.

but there it

_ How was I to know some ad _f] ave

there amongst the adjoining high-priced meat? The fact remains that it Provided

pera dehcieu

that it carved admirably, and I cannot be persuaded that it was such a hemous crime. You know what? ['d do it again.

Other phone calls about the lack of sugar in the

by Eleanor Godley

RECIPE WINNER

Piquant fish fillets

The winner of our recipe contest this week is Mrs. E. Brau with her recipe for Baked Fish Fillets Piquant. Ms. Brau wins a voucher for $10.00 worth of meat of her

choice from NORTH SHORE QUALITY MEATS, 1406 Lonsdale

Stuff it

Stuffed lamb chops provide a different entree for a small party of four. Serve with a mixed green salad, baby carrots and fruit and cheese for dessert.

LAMB DELUXE

& t-inch chops pocket clove garlic

cup cooked nce

cup Chopped pecans tbsp. chopped parsley tsp. salt

thick = rib with

lamb stuffing

mnwe we

Avenue, North Vancouver, B.c., or LYNN VALLEY MEATS, {243 Ross Road, North Vancouver, B.C.

You could be our next winner. Send your favorite recipe to the North Shore News Recipe Contest, No. 202 - 1139 Lonsdale Avenue, North Vancouver, B.C., V7M 2H4. Be sure to include your telephone number.

BAKED FISH FILLETS PIQUANT 1 Ib. fish fillets (sole, flounder) ! cup dry white wine or dry vermouth 2 tsp. salt Topping, see below Fine dry breadcrumbs Paprika

Arrange fish fillets single layer in a shallow pan or baking dish, mix wine, salt

‘a cup peanut or flour cup apple juice

.

Rub meat surfaces) with garhe clove, Combine rice, pecans, parsicy and salt with 2? tablespoons peanut oil Toss well

Stuffeach lamb chop with - tablespoons of the rice mixture, Close openings with poultry nats with flour

Arrange chops ino a roasting pan coated with the pace Pour in apple juice Hake in a VO-degree oven for 45 to 60 minutes. basting occasionally Makes 4 SCrV Ings

Coat chops

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Boginners and Advanced 4 Jems and wotvichaal at tenhon Covering all aspects ot fod goto. Ost preta

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GRANT SMITH

Acupuncturist

#305-132 East 14th St. North Vancouver V7L 2N4

recipe for “Heavenly Pie,” the dessert built on a meringue crust which is smeared with a very strong lemon custard and_ then heaped with whipped cream. I suggested it as a welcome

with Christmas turkey.

Yes, it is tart. For four lemons, only ’2 cup(}25mL) of sugar is called for. But that is by design. The amount of Temon filling is d is tess of a~ filling than a paint job when it is apphed to the cold meringue: One ts lucky to

ve a spoontut teft with which to “dot’ the whipped- cream layer.

The whole combination, when in the mouth. gives the effect of cool, smooth, light, lemony air, and one's bulging tummy sighs with

Pour over fish, let stand 30 minutes, remove fillets from wine and pat dry as possible with paper towels, place in a well greased shallow pan, spread evenly with the following topping.

Mix ‘2 cup mayonnaise, 1'4 cup dairy sour cream, and 2 Tbispn. finely chopped green onion (including some green tops), sprinkle bread crumbs over the topping, dust with paprika.

Bake in very hot oven (SOO°F) for 10-12 minutes, remove from oven, let stand a few minutes before. ser- ving. Decorate with lemon wedges. Serves 2-3 persons.

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rehef. Sweetness would cloy, whereas the astringent lemon is an effective palate refresher.

Further to the clay-baker, a couple more excellent uses

lerrupting occasionally to spnnkle on some grated cheese. Put the lid on, the pot on the bottom rack, the heat up to 375F(190C) and give it half an hour.

on the volume of meat, anda handful or two of rolled oats or cooked rice. Be sure to mix in “%-*A2cup (60-125mL) of cold water, to keep the meat soft and juicy.

_Line the soaked pan with

tor it. vegetables. without added salt or fat or any liquids, so that they cook in their own nich juices or any liquids, and exchange § flavours. Combinations are as yaned as your own preference. but try this: into the Soaked clay- |

pot, slice, at) random, zucchini, onion, celery, green pepper.

whatever you ave. in-

One is Tor multiple —

Its a wonderful sidedish for almost any meat or few, a bit strong for fish. and as is, with coarse bread, for a simple vegetarian supper.

And “clay-pot meat loaf”

is something like a giant

cabbage-roll. While the clay _

cabbage leaves, put the meal on this Rning and cover it completely with a quilt of more cabbage leaves. Pour over all a small un of tomato sauce, or your Own mixture of ketchup and v4

bake at 375F (190C) for an

baker soaks, season your ground beef with salt and pepper and chopped onion,

carrot. garlic if you lke, and add 1

‘hour. If the cabbage was elderly, you may need another half hour. Yummy

or 2 beaten eggs depending

with a potato baked alongside.

YOUR NORTH SHORE LANDSCAPE SUPPLY HEADQUARTERS THIS WEEK’S SPECIAL

oS UNI-STONE

UN!I-DECOR

Vist our Showroom tor Further Savings .

DEERWOOD GARDEN & LANDSCAPING SUPPLIES

987-1221

4 ‘My

GE Encore No Frost Refngerators with Zero zone freezer sections otter a host of conven ient features tor those who really care about dependability, durability

drawer. dairy compar! ment and crispers as well as fully adjustable shelves. sculptured

other teatures designed to fulfil a need for value without sacrific INg Quality

From the store

Coprerey GAO) tee

and styling Both models come complete with meal

walnut handle and many

tsk

new G.E. Encore refrigerator from Y. Franks keeps food so nice and fresh”

“and the low Y. Franks price was refreshing too!”

109 Bowser Ave North Vancouver

15 cu. ft

S$B2S2gore

“30 datly except Sunday Open Friday uati & YOUR VISA of MASTERCARD

SBoor°e

Known for appliance values since 1896

Y. FRANKS

APPLIANCES LTD.

1554 Marine Orive, Wost Vancouver (across trom the Odeon)

EST D 1896

17 cu ft

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