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46 - Wednesday, March 27, 1985 - North Shore News

Storms, weekend weather put

spring menus on

talking about

1 TEMPT fate by barbecues jast week? And, was that really snow all over the back (and front) lawn on

Sunday morning?

Vd planned to fill today’s column with a selection of spring-like menus but they'll have to go on hold for a while I guess.

Instead, here’s a recipe [ use to stretch expensive veal cutlets - this is delicious as dinner-party fare but your

beating recipe.

A ITTLE veal can go along way with this week's budget-

family will like it too. Veal de Maintenon, Marchand de Vin 4 small veal cutlets (or veal steak, pounded) 2 green onions, including tops, diced Y% pound ground beef (lean) 4 slices stale bread, grated

budget beaters

FOUR. FULL DA Ys Lots to do during” NV Easter break |

THE NORTH Vancouver Recreation Commission has four days of excitement planned for six to 12 year olds during the Easter Break this year.

Swimming, hiking, movies and parties are planned Mon- day through Thursday, April 1 to 4, from 8:30 a.m. to 4 p.m. each day.

Special adventures include.

a trip to the Arts and Science

Technology Centre, an Expo-

tour, bowling, puppetry, Easter crafts and at showtime — ‘March of the Wooden

Soldiers’, Two. Tocations are available. Register for the

joint William Griffin- Delbrook program in person at either location — 851 West Queens or 600 West Queens — or by phoning 984-4181.

Those preferring the North Vancouver Recreation centre location should register at 123 East 23rd Street or phone 988-6166. The fee is $48 or $15 a day.

Other Spring Break specialty programs offered at the Delbrook centre include afternoon volleybatl and basketball camps for 12 to 16 year olds and level one and

two tennis camps for eight-14 year olds.

Marcia Garries will also be instructing three separate noon hour dance moves camps for six to eight year olds; 9 to 12 year olds and 13 to 16 year olds.

Other four day courses in- clude pottery for teens, claybuilding, Easter crafts and Easter treats. All camps and program prices range

How not to get fit

ner and fot all wed lige toe ae

% cup butter salt and pepper 4 slices tomato

Brown the cutlets in a lit- tle cil. Set aside and save the pan to prepare the sauce. In another pan, melt butter and saute the ground beef and onions. Add the bread and season with salt and pepper. Divide this mixture in quarters and use to top the four cutlets. Top each with a tomato slice and broil § min.

Sauce 1 bunch green onions including tops, diced ¥2 cup stewed tomatoes

- Y pound fresh mushrooms,

sliced « 1 tablespoon butter 2 tablespoons flour ° 1 cup water . V2 cup dry red wine

Melt butter in pan used to brown veal. Saute: onions and mushrooms lightly, stir- ting to loosen the browned bits from the veal. Sprinkle

_flour over and stir well. Add

water, tomatoes and ..wine

-and stir over low. heat until

sauce thickens. ‘T-find that veal‘ -always leaves enough browned bits

* - to’ make a richly ‘colored _ sauce.

If. by some rotten quirk of fate your’s' doesn’t you can correct the color of the sauce with a drop or two of gravy browning (Crosse

between $11 and $21. Pick up a brohure at any Recreation Centre. Camps are open to boys and girls.

Free swimming lessons fer all ages are also offered at the William Griffin Centre pool as part of the Red Cross Water Safety Instructors School March 30 and 31 and April 5 and 6. Choose a half hour lesson time between 9:30 a.m. and noon and phone 986-2255 to register.

Swimmers must be able to swim oue length of the paol to benefit from the instruction.

Pani Ds

and Blackwell).

You can make the veal and stuffing an hour or so ahead of time and leave at room temperature. I don't like to make it up and refrigerate because re- heating makes the stuffing “wweep’’ and toughens the veal. Broil further away from the heat until heated through. Pour the sauce over before serving.

1 serve this in a shallow, oval casserole dish with lots of fresh parsley sprinkled over. It goes well with cheese-topped potato skins and fresh green beans tossed with almonds and garlic but- ter.

ae ee

Did I say I'd leave the summer recipes for later? This recipe is one of Trader Vic’s and you might want to rush the season a bit with it,

TE haven’t made it for years because it requires so many

- weird ingredients and packs |

a helluva kick. In fact, the last time I treated Brian to these - one hot summer day — I drank two of them and managed to fall up the sundeck stairs. | broke the glass and half-killed one of the cats in the process con- vincing myself that I’d better leave Singapore Slings to others with better heads than mine for gin. Trader Vie’s Singapore Sling

In a 14-02, Blass with crack-

ed ice: juice of haifa lime | 1 dash Angostura bitters 1 oz. Cherry Heering 2 oz. gin

ginger beer

Benedictine

‘Combine the lime juice, bitters, Cherry Heering and gin in the glass. Stir, Fill

glass with ginger beer and top with a Benedictine float. if you’re planning on drink- ing more than one of these, lock up the cat and stay away from stairs.

ne eee

THIS WEEK'S BEST BUYS:

SUPER VALU: Granny Smith apples, 48¢ Ib.; Ard- mona canned fruit - 14 OZ. - 77e.

BUY LOW: steak $2.19 lb.

Beef round

Stinky

back burner

WOODWARD’'S: WW brands: 48-0z. apple juice, $1.19; solid white tuna $1.39; sockeye salmon $2.25; 10-kilo flour $4.45

SAVE ON: Chevk the case- lot sale - the Hunt’s tomato sauce ($6.48) 12 tins and tomato paste ($8.98)- 24 tins are good bulk buys. . SAFEWAY: Olympic bacon $1.98 (S00 gm.); fresh strawberries, 98¢ Ib. STONG'S: Pink. grapefruit 4/998; long English cucum- bers 79¢; country-style pork ribs $1.68 Ib.

Pinkys

remove all day odor overnight’

fumes. A new way to eliminate shoe odors by trapping & absorbing them. Effective in any kind

of shoes, or boots.

Ideal -

for travellers & joggers. Good for at least 3 months

~* daily use.

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Tf you've ever wondered whether you could really cook classic entrées to look and taste the way you enjoy them in fine restaurants, this offer is for you.

Try Two And See

You can cook any of these delicious entrées to perfection

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Gourmet Chicken Breasts

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2 for $7.50 Reg. 58.50

. - Chateaubriand An elegant gourmet roast for two. No bone, ne waste, no preparation. ..just sheer enjoyment of the most tender and delicious piece of beuf tenderloin.

16 02. piece serves two $12 Reg. SH

Beef ef Wellington ‘Everything's been done

for vou. Filet mignon

envrously codted with

a tach put pastry. Ready tor the oven. 7 oz. servings

2 for $9.50 Reg. SH

liver pate. and vs sapped in

New York Steaks

Thick, boneless, naturally-aged and marbled, © perfectly trimmed, to keep them tender and juicy.

2-7 oz. Steaks $9.50 Reg. Sil

Dining luxury with a flavour and texture absolutely j unique, We'll show vou how to crack them and cook them easily in minutes

2-602. Tails $15 Reg. $17

Fabulous Filet Mignon

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2-602. Steaks $9.50 Rey, $11.30

Save even more ona box of 6, Sale ends April 6°85

Park Royal Shopping Centre West Vancouver South Mall) 922-68 15

(Market Place —

mites

em,