~- Wednesday, June 3, 1987 - North Shore News

NORTH SHORE LOCATIONS AND SHOPPING HOURS

e PARK ROYAL

Mon. to Sat. 9:30-6:00 Thurs.-Fri. until 9:00 pm Sunday 11:00-5:00 pm

¢ LYNN VALLEY CENTRE Mon. to Fri. 9:00-9:00 Sat. 9:00-7:00, Sun. 10-6:00

* 17TH & LONSDALE Sun. 9:00-6:00 Mon. to Sat. 8:00-9:00 Sun. 9:00-6:00

* EDGEMONT VILLAGE Mon.to Fri. 8:00-9:00 Sat. 8:00-6:00. -

Sun. 10:00-6:00

- © QUEENS & LONSDALE Mon. to Sat. 9:00-6:00 Sun. 10:60-5:00 Thurs. & Fri. until 9

FOOD FOR THOUGHT > ae Ss” ” sintoin

tional value. Steaming, poaching, baking and broiling are the preferred cooking methods over frying. Most fish won’t provide much more than 55 calories 7 per ounce compared to 45 per tea- CHRISTINE CHOU $P00N (5 mL) of oil. Registered Nutritionist. Cook frozen fish in its frozen state to minimize nutrient and moisture losses, Measure the fish at its thickest part and for every 2.5 cm (1) allow 20 minutes cooking time, 10 minutes for thawed. It’s cooked when it flakes easily with a fork. With

the short cooking time needed fish makes a Perfect quick ¥ y

meal. £” hot house Combine left-over fish with a green salad for tomorrow's ad

dinner. tomatoes

*COD MEDALLIONS WITH CARROT BUTTER SAUCE

steak

kg. 8.58 tb. > Weston assorted varieties | Country Harvest bread |

1b. cod fillets 500 g

Ma tsp. salt 2 mi. afew peppercorns afew afew .. cloves . altew 1 bay leaf 1 '2Tbsp. lemon juice 30 mL Ow « melted butter 75 mL Te carrots 250 mb we cooking juice 75 mi.

parsley or dill, chopped

*recipe supplied by SuperValu stores

Your questions on

nutrition may be

answered by writing: Victoria, B.C, VaV 1X4

Prices effective:

Christine Chou Ministry of Health Parliament Buildings

Make 8 medallions by cutting fillets * crosswise at an angle. Place in a greased baking aish. Sprinkle with salt. Add spices, Jemon juice and 2 Tbsp. (25 ml) butter. Cover and bake at 450°F (230°C) 12 to 15 minutes or until flesh is opaque and flakes easily. Meanwhile, cook car- rots with 1 cup {60 mL) water about 10 minutes. Durée in blender with “4 cup 60 mL} butter. Place medallions on 2 serving dish, reserving cooking juice. Blend '/ (75 mL) of cooking juice with ‘carrot sauce. Reheat and serve over medallions. Sprin- Kle with parsley or dill. Serves: 4.

Ministry of Health

Preventive Services

Wednesday, June 3rd to Sunday, June 7th, 1987

We reserve the right to limit quantities

\

BCAY

Campbells tomato soup

Squirrel Extra Smooth or Crunchy

peanut butter