eating French

about two hours (without the cognac), but this is only if the waiters in your house know exactly the right time to serve and remove the various courses.

SNAILS EN BROCHETTE -

6 brochettes

36 mushroom caps

2 cups milk

% cup olive oil

salt pepper

flour breadcrumbs

1 cup white rice, cooked 2 cups hot garlic butter lemon parsley

Skewer mushrooms, alternating with snails. Roll them in flour, then dip into a mixture of milk, oil, salt and pepper; roll in breadcrumps. Fry. Serve on a small bed of white rice. Sprinkle with garlic butter, and with chopped parsley. Serve with lemon wedges.

TOURNEDOS ‘TRAITEUR'

6 tournedos 6 slices of fried bread

RECIPE WINNER

6 slices of goose liver mousse

3 tbsp Madeira (sherry will do)

1'4 cups brown sauce

] can artichoke hearts

| can choice quality small green peas

water cress

food

Fry the tournedos. Place on slices of bread and top each with a slice of goose liver mousse. Dilute the Meat juices with Madeira. Pour out graavy, then heat and coat the tournedos. Serve with artichoke earts stuffed with small green peas. Garnish each piece of meat with water cress.

SMALL CARROTS A LA VICHY

1 can small carrots

60 g.butter 30g. sugar salt parsley

Drain carrots. Combine butter, sugar and salt in a pan, and cook over a low heat until the mixture reaches a syrupy con- sistency. Saute the carrots in

this until they are glazed and shghtly brown. Serve sprinkled with fresh chopped parsley.

CHESTNUT COUPE A LA CHANTILLY

1 can vanilla-flavoured chestnut cream

vanilla ice cream

whipped cream

Put a generous spoonful of chestnut cream in a fluted glass or a sherbet cup. Add

Don’t drink the bread - enjoy it

The winner of our recipe contest this week is Mrs. Hilda Layzell with her recipe for Beer Bread. Mrs. Layzell wins a voucher for $10 worth of meat of her choice from THE TOWN BUTCHER LTD., 1254 Lynn Valley Rd., North Vancouver.

You could be our next winner. Send your favorite recipe to the North Shore News Recipe Contest, No. 202-1139 Lonsdale Ave... North Vancouver, B.C. V7M

N

MRS. HILDA LAYZELL

satility of

Taste the many

TOSHIBA

MICRO-WAVE OVEN DEMONSTRATION

11 AM-3PM- THIS SATURDAY APRIL 26

Talk to the Toshiba Micro-Wave Hostess while she demonstrates the ease and ver Toshiba micro-wave cooking foods prepared’ with efoshiba You'll like the cooking You'll love our SPECIAL PRICE ON ALL FEATURED TOSHIBA MICRO-WAVE OVENS

2H4. Be sure to include your telephone number.

BEER BREAD

3cups whole wheat flour

1 teaspoon salt

3 tablespoons sugar

5S teaspoons baking powder 11202. bottle of beer

..ts our specialty!

Your home ts probably your ngges! asset

Why not tmprove on it with @ lcvely new kitchen? Our jarge showroom teatures many kitchen cabinet

stytes

Your North Shore Kitchen Speciatist since 1974.

1378 Main St., North Van. 9:30 to 4:30 in the North Shore Plaza

kitchen remodelling

Co-ordinated Kitchens Lid.

Mix the above together. Stir in the beer - mix just unil moist. Put into a greased bread pan and bake at 350° for 1 hour. (Make as you would muffins).

This bread ts really good with soup, stew, casseroles etc.

For a free estimate with no obligations, call 985-7515

IN ADDITION TO OUR SPECIAL PRICES IN EFFECT TO APRIL 30 BRING THIS AD FOR AN ADDITIONAL $26 DISCOUNT

HOME FURNISHINGS

1860 | ONSDALE AVE NUE (AT 18TH) NORTH VANCOUVER

985-8738

(OPEN EVERY THURSDAY & FRIDAY UNTH 9)

‘ood

‘Ting

Ce ae eS

La Fontana Restaurant (Located in the old site of Guppy's) Seafood & Continental Cuisine Your host George Bicho

ice cream and garnish with whipped cream. Cool. When serving, stick in a plain cookie, miniature waffle or small rolled pancake.

specializing in -

SENIOR CITIZENS

18% discount on food

DINNER: 5:30-10:00

CHILDREN "% Price

-Up to Age 12, accompanied byanadutt.

And if you're still hungry

BRETONNE FISH PIE

1’4 cups all purpose flour Salt

6 thisps. shortening 2 ~~‘ tbisp. cold water Cheese Sauce:

“% cup flour

1% cups milk Seasoning

Ye Cup grated cheese

1 pound fish: White fish or

LUNCH: 11:30-2:00

140 East 2nd

North Van. Reservations: 980-6818

VANCOUVER

Catering and conventicn facilities for upto 1,000 guests.

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A OH

as Advanced Cooking Instructor

Sift flour and salt, rub in shortening and mix with cold water. Roll out and put into pie pan. Bake at 425°F. until cnisp and golden brown.

; 24 O cod, or haddock or ocean xX Q 3g

vr ? GOLDEN #2 @ iaeremg” wena @ F CROWN af @ 2 slices bacon) © garals x a a] fal

Put fish into cold water, 2 RESTAU RANT A a

add seasoning and simmer Honoured by 3: $F fl until tender — don’t over- Canada Manpower appointment [nl cook. ial

Mix milk and flour and —— some seasoning, put into DIM SUM LUNCHES sauce pan, heat slowly, stir- GOURMET DINNERS

constantly. When thickened add cheese. Stir in the fish and put into baked pie shell. Top with asparagus and bacon rolled into small rolls and bake for 10 minutes at 425°F. Serve with salad.

Open every day 122 W. HASTINGS ST. 688-6631

OPPOSITE WOODWARD’ S DOWNTOWN

B)G) 5) 5) S)S)S)S)S)5) &)S)S)S)S)

J EESEESESEEEEER.

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World famous and rightly so.

It's a great combination: Trader Vic's cuisine and atmosphere in the beautiful Bayshore setting. Relax first, if you like, with one of our famous

cocktails. Then let our experienced staff bring you entrees from our extensive menu.

Choose from continental, Polynesian, Barbecue or Seafood specialties.

We're open for lunch, Monday to Friday, and for dinner 7 nights a week. For reservations, call 682-3377. See you soon.

TRADER VI<'s

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