ade

Sa

- Gael rt Vancouver with her recipe

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page 24-- November 9, 1977 - North Shore News.

The winner of our. recipe contest this week is Ms. B. Kinsman of North

for ‘“‘Chop Pot Stew’’. Ms. Kinsman wins a voucher for $10 worth of meat 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, #202- 1139 Lonsdale Ave., North Vancouver, V7M 2H4. Be sure to include your: phone number.

Advance reservations for par- |

ttes, luncheons, etc. 5 banquet .

rooms available, seating for --over 1, 800. ous

Open Nion. - Sun. . 10:30 am - 3:00 pm. 5:30 pm - 10:00 pm.

' Closed Wednesday...

(124 West Hastings St. Vancouver -

Honoured. ta be the advanced .

Chinese cooking center.

shepherd's

CHOP POT STEW

2 loin pork chops

2 lamb chops . 3 small or med. potatoes 3 med carrots

1 med. onion

flour. .

cooking oil

salt, pepper to taste.

42 tsp. oregano

_ 1 clove garlic . dash of rosemary

1 bay leaf

14 cup wine or. sherry

2 cups water

2 drops worchestershire sauce

Remove any bone and excess fat from chops and cut

| early bird specials

Mon - Thurs until 7: seopisn. :

_Mon - RACK OF LAMB

Tues - VEAL DU CHEF Wed -STEAK & CRABLEG Thurs -6 OZ. N.Y. STEAK

cece devas $6.95

Leceeee cess. $6.95 Levee $7.50 | Levee eee $5.95

Fri- Sun until 6:30 pom .

a Friday -8 OZ. FILET MIGNON. weeeeee $7.95 i Saturday-NY STEAK & LOBSTER TAIL. $8.95

| Sunday - BARBECUED BACKRIBS.... $6.75 |

¥

| Mon.-Fri. Sp.m.-6p.m

Join us ‘round the tablos in our gothic medieval sotting. a groat

place to relax with your friends after work, mon.-frl. 5pm -6pm #

and the good shepard supplies the snackal.

21 E. 12th, N. Vv an

| 984-9595

pom

in the old church” near Lonsdale | “

'

Ms. GAEL KINSMAN_

into cubes. Potatoes and carrots. should be scrubbed, not peeled.

After cubing meat dredge |

lightly in flour. Brown meat in heavy pan with light coating of oil. clove and onion. Cook till transparent. Cut potatoes &

' carrots and add to pot with

spices, water and wine. Cover and cook uniii. meat | is

.. tender. Sy

Serve this with hot biscuits and tossed green salad.

MOSELLE

7 _ There i is more. > to ‘fish than . eets the eye. It is 90 per. low. ‘in.

- excellent source of protein and low in.

fats. compared to other high Besides _having a wealth of variety, it.

‘is easy to prepare, needs

very little cooking and tastes

S ‘cent.

Add garlic ©

after,

FROM RUDOLF MULLER Te

digestible, - cholestrol, an

protein. foods: ~

delicious.

thought of in our. daily" diet?

Here are a few tips on.how.to store it; how to handle it, and .

how. to. Prepare it.

Fresh fish deteriorates at a. -

more rapid rate than say meat; cheese or eggs and

therefore you should con-—

sider it for your menu the day.

you bought it ‘or ‘the day. otherwise. buy, frozen — fish and keep it frozen’ until you use it.

Store fresh fish in ‘the: reftigerator on a plate and covered with waxed paper. | ' (So it can breathe, but not:

dehydrate). Use within one or two days at the most.

"HIGH TEMPERATURE |

Fish should NEVER be

~ overcooked: It is the opposite -to' meat - the longer you cook it the tougher it gets - tough”

and leathery: Use a. hig

piended to your, tasiel over stot private’ biends, | « Wdeal: for. gifts. os ‘Mail, orders. our

yh | A FINE NWHITE, | : !

a temperature 450° F. (231 vind cook for a short period of. time -.10 minutes per inch of | 't thickness - this refers to a_. whole stuffed fish as well as — athin fillet - when you realize. that ‘a whole 4 - 5 Ib fish

’ enough.

‘which is 2’ at the. thickest

part : will-’ take ONLY 20. - MINUTES cooking time you~ . realize how critical it is to‘pay ~

= . attention ‘to this rule -for..

Ogg ee phe fillets and steaks. But why is it so. seldom -

‘In ‘order to. get the best

results. ‘from: frozen fish

: : follow. these steps: ;

1. “Place frozen. fish in your .

freezer in as. Short a time as possible after. removing | from. store freezer. :

2. if you only have a top of

‘the refrigerator freezer - use

after 1 week to 10 days. The

- more the temperature fluc-

_ tuates the. faster the product “will. deteriorate _. fish cannot be stored by this . method for long periods. -

- therefore

Neither should you freeze a fresh product. by the top-of-the-fridge freezer as it

' - does- not - freeze to a low

enough

temperature fast

NATURAL JUICES

Commercially frozen fillets

or steaks may be stored in your freezer. for up to 3

7 Because they a are a source . : of high quality — -protein, | Canada’s Food Guide ‘lists eggs a as an alternate to meat.

. Nutritive Value

Two Canada. Grade A large

eggs weigh 4 ounces and are equivalent to a serving of

-,meat. A serving of two eggs

is a good source of iron, ‘phosphorus, and Vitamin A,

and contains. many other 7 important nutrients...

Economy

natural . - ‘making | it ay and leathery.

‘solidly frozen stat z using the |

“To. prepare “frozen. fish,

partially thaw in the refrig-

erator... Do not. thaw com-

‘pletely - if you do the product | will. :

. and lose. its juices ~ ~ thereby

“weep”

If “you - ‘60 | fish from

recommended 450°

mon sense tells you that the _ outside will: dry out before - _ the heat: reaches the centre. 2

” Here isa summary of the steps:

e preheat the. oven to: 450 degrees F (230 0)

° méasure the fillet--steak

_or whole fish through the ae thickest part and cook for 10

to 12 minutes per. inch of thickness.” .

© if natiiaty frozen 12 to 15 minutes may be necessary. —

oe Pa

%

“eto test - - . part. ‘the flesh ‘at the thickest end and it it is opaque and milky through to | the centre it is done. ; |

- Value-for money is impor- tant these days. Because 1 dozen Canada Grade.A large eggs. weigh: at least 1% pounds, it is easy to figure

- out the cost per pound ‘of:

eggs.

_ Eggs. are an. excellent: value when compared with meat and cheese. .

Versatility So. many good things can.

be made with eggs-for breakfast, for. lunch, and for

_ dinner: