: page 22, May 24, 1 1978 - North Shore News

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Nope!! a The winner of our “recipe

“T contest this. week ‘is Mrs. ‘Steaks, Seafood, Lamb, | Elizabeth | Robinson of North |

“News Recipe. Contest, 202, -

1% tsp.‘mustard seed winner. Send your favorite 1 tsp. celery seed’.

oO recipe .to othe North Shore AY’ tsp. turmeric. seed A 2 ...is our rspocialty? 3 1” tsp 8 salt ee Feet

oF Your home i is probably y your a a biggest: asset. sos _

1 ‘medium/large | hard - “<4. green cabbage - shredded | AS “medium/large carrot - : “shredded © ey ae Spanish onion or one.

Why not improve ‘on it with 7 1: a fovety new kitchen? Our — 4 large showroom — features “ff many kitchen cabinet

|. styles. : .

-.::: whole white onion, grated f .15% off — ge 4 or 2: ‘green Peppers, mah 4 ewreaby units with comptots Shredded :

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: In saucepan’ ‘stir: together “the dressing’ incredients‘and —

1378 Main St., Serth Yan. in tho North Shore Plaza

Fer a free estimate with aa

“sugar | is disolved. Cool.

‘ents. in ‘large’. ‘bowl. | ‘Pour - ~ cooled dressing « over and mix | well. Store in covered glass jars in Yefrigerator twelve. hours. before using. Approx. 12 servings. _

AVALON HC OTL :

loads of yummy munchies hot off the griddie: : eggs. *n ham = — "n sausages *n bacon _erepes, Snareribs, deep . fried shrimps, ‘ fresh fruit. : Sunday something different.

we Serene os at coffees. ver 3000: private je blends.

every

mn "After the harvest in early -. September for early grapes

ee ’ the late varieties, the grapes $4.50 : » ‘are crushed to a fruity pulp hildes known as ‘‘mash.”’

a children

under 12 |

$2.95

1025 Marine. Drit a North Vancouver

From this “mash” “must”? is pressed out and ‘the cloudy, still unfermented _ juices of the ‘rapes: are extracted. '

‘Your pleasure is our business’

aa = ) aus

featuring

| ‘European n& North American Cuisine

_Uconsod x bemavnt Fe Facilitios

tiam to 2pm

Ribeye Steak Sandwich

| $3.30

Grilled Corned Beef

and a menu ‘featuring Oysters Kirkpatrick,

' & Swiss Cheese Oysters Florentine, Angels on Horseback, | on Rye -Coquilles Saint-Jacques and Country Pate : $2.20 at exceptionally reasonable prices.

Speciels include soup or salad

additional dally speciate. also available

equgagery the » TAAL

190 Esplanado at Chestertlold, North Vancouver. Open § to 12 nightly, Monday to Saturday.

180 East 2nd at St. Georges NORTH VANCOUVER 980-1510

“1139- Lonsdale. Ave. North ° "Vancouver, B. Cc. 7M. 2HA4. :

Te © Vancouver. ‘with. “her recipe ‘Be° sure to. include | your Ribs and much pmore: Bh for ‘‘14- -Day Cole. Slaw’’. ae : _ Phone number. gee e a ge Robinson: wins a voucher for. | $10 worth of. meat. of “her | 14DAY COLE SLAW: _ choice’ from the TOWN BUTCHER. LID., 1254 Lyan "Dressings BW EE “Valley -- Rds North . Van-— 1% cups white. vinegar couver. rer aA: cup: water . 1% :cups: white. sugar’. You. could’ be our. “next ,

“bring to “boil.” Being sure.

Combine all ‘salad’ ingredi- - scrubbed, then simmered in

water to. cover, with season- ©

and the end of November for —

the

Tongue ig. the most | versa = ats. It © tile Of all variety: me “then. split. and -peeled off. Tongue to be served cold will : “be more juicy. if it is: allow to. ‘cool.“in “its; cooking:. water, “under: refrigeration. - Before ‘serving, cut. away. the roots, - aon Small: bones. and sristle. woe |

+- Can be served hot-or cold; as 4 the main’ course or. in ‘salads, sandwiches Qe as; appetizers.

- Uncooked tongues. may be.

bought © fresh, - smoked,

corned, or. pickled. ‘There are: - also. - ready-to-eat tongues, as well as canned, ~ whole or sliced, thus provid-

~ whole

‘ing.a wide. variety. of: meal

- ideas. Tongue is another less. tender meat and’ requires oS : “long, slow ‘cooking in’ moist -

“heat. Fresh tongues when

_ “cooked are greyish in colour,

~ cooked pickled tongues are .. -feddish brown. Beef tongues - ‘are usually about 2-5 pounds. ~ 3 3 Bay leaves

“Allow 1 Ib. for 4-5 servings.

The whole - tongue is.

_ ings added if desired. (1 tsp.

. salt for each. quart of water).

_ Allow :» about. 3-4. hours | cooking time: When. the ” tongue . ‘is: ‘fully cooked,

days.

_ Small, mibroscopic’ ‘organ- isms now become very lively and multiply the moment _ they come into contact with the. glucose in the juice,

splitting’ the glucose’ into

carbonic acid and alcohol.

oe

. The carbonic acid escapes

_ as it develops through the | bung hold at the top of. the | barrel which functions as an .

air vent.

“1 medium: Shion -. -1 cup diced celery : ob cup sliced. carrots |

Generally, fresh’ tongues - may ‘be cooked as follows:

_ saucepan; : ingredients,” cover and ‘sim-— “mer gently until tender about - 1 hour’ per’ pound. ‘Remove-

. ‘The fresh j juice is drawn off oan in barrels or tanks’ where the. fermentation begins i in a few v.

plunge i in into. ‘cold water to” ‘help loosen the skin, which is.

BOILED TONGUE - WITH RAISIN SAUCE

7 1 fresh beef. tongue (bout 3 3

Ibs.):

10 tbsp salt

8 peppercorns |

hot water to cover - ——

Wash: and scrub- ‘tongue.

thoroughly. Place’ in large -add remaining

skin while hot. Cut ‘off ‘small . bones and excess fat. from - base of tongue. Slice and serve with raison sauce..

~ After several: weeks ‘the a fermentation is. complete. The’ glucose _ in the grapes has turned. into carbonic acid and alcohol. | .

If the wine has reached an alcohol content of 12 to 14 per cent, the fermentation stops automatically even ‘if

the yeast finds still more

glucose to split up. _

The strength of the alcohol content, which the wine yeast has produced kills the yeast which sinks to the bottom of. the | barrel “as

_ sediment.

an invitation}

BUSINESSMEN and SHOPPERS LUNCHEON In the New Garden Dining-Room

CELEBRATE In the ATTIC Sing-a-long, floor show, dancing and . no cover charge. Exciting menu selections sseFREE Parking. |

“

SUNDAY SMORGASBORD $1 Discount for Golden Agers, and ministers from 11:69 a.m. to 7:01 p.m.

“The family type butfet where everybody || eats for less than at home.”:

FRANK BAKER'S ATTIC

Marine Drive at Taylor Way, West Van 922-3224