EASY BLACK FOREST CAKE (DAIRY)
'/•I cup kil-Kch brandy or 'I2 teaspoon iilmond extract
1 can cherry pie filling, drained
2 baked 5)-inch chocolate cake layers, cooled
3 cups heavy cream whipptid with '/a cup sugar and 1 '/a teaspoons vanilla or use cups thawed frozen whipped topping (real cream style)
shaved chocolate curls
Stir brandy into pie filling. Place one cake layer on serving plate. Spoon pie filling evenly over cake layer. Whip cream with sugar and vanilla until soft peaks form. Spread about 2 cups evenly over cherries. Top with second cake layer. Spread remaining whipped cream over top and sides of cake. Press chocolate curls onto sides and top of cake. Chill at least 1 hour before serving.
COAST
MAILING SERVICE LTD
BILL MACDONNELL, MANAGER
1250 Homer Street Bus. (604) 682-8222
Vancouver, B.C. V6B 2Y5 Fax. (604) 682-7493
DOUBLE STRAWBERRY PARFAITS (DAIRY)
1 cup strawberries, sliced
1 tablespoon sugar
'/i cup Sabra or other fruit liqueur
I pint strawberi-y sorbet
6 small meringues or almond cookies
C whole strawberries for garnish
Chili 6 jxirfait glasses. Sprinkle strawberries with sugar and Sabia and marinate 1 hour in refrigerator or 20 minutc'.s at nxjm tem(x;rature. Divide strawberry mixture between 6 glasses. Top with a layer of strawlK;rry sorbet, tiien crumbled meringues or almond cookies. Finish with a scoop of sorbet and gai-nish each glass with a sti'awberry. Serve at once. Makes 6.
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ACOMFO ARMGEMEN' RS
it Cut Flowi'is it Tropicdh if Livin/i Armn^i'inenls itJmpk: and txotic Cuts a We Deliver
3345 Gamble Sf. Vancouver • JI73-2245
SMOKED MACKEREL PATE (DAIRY)
1/2 pound .smokt!d mackerel filU^ts
1.5 teaspoons mayonnai.se
1/2 teaspoon Dyon mustm-d
1/1 cup whipping cream
.salt and IW-shly ground pepper
stuffed green olives (optional) Note: For whii>ping cr«^am, you may .substitute scant '/i cup plain yogurt.
Make (isli anti l)leiul with mayonnaise and Dijon. Lightly whip cream and l()ld carefully into fish mixture. Season with salt and IVeshly ground pt^pjier. SpiHin into Icttiicc-lincd dish and gai-nish with stufled
j'.rccn (ili\'r.s. Serx'cs -1 to Ci.
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i INfl fURNI
INCS
( ,in:ul.i \ (il i iJ7
CORN CUSTARD (dairy)
1 lb. frozen or fresh corn kernels
2 cups heavy cream or I pint half & half 4 eggs
3 tbs. sweet relish (green)
li lb. grated or shredded Cheddar cheese 2 tablespoons sundried tomato sprate pepper to taste dash of Tabasco
Mix all ingredients together. Place in baking dish. Bake at 350° F for 45 minutes to 1 hour.
COMPLETE MAILING SERVICE 2720 South Ingleton Ave., Burnaby, B.C. 161:4399608 Foe 439-9809
EASY PUMPKIN ICE CREAM PIE (DAIRY)
'/■I cup honey
•'A cup canned pumpkin
teaspoon cinnamon 1/4 teaspoon ginger dash of nutmeg 'A teaspoon salt
1 quart vanilla ice cream, slightly softened 9-inch graham cracker crust •'/■I cup pecans (halves or pieces)
Combine honey, pumpkin, spices and salt in a saucepan. Mix well and bring to a boil, stirring constantly. Cool completely. Add ice cream, mixing well. Spoon into pie shell. Smooth evenly. Sprinkle with pecans. Freeze until firm. Serves 8.
m Dacher
Printing Limited
1610 B Clark OrivcVancouver, B.C. • 255-3912
GIANT ZA'ATAR CROUTONS (PARVE)
10 slices 0/2-inch thick) French or Italian bread
cup olive oil 2 tablespoons za'atar
Brush cut sides of bread libei-ally with olive oil. Sprinkle with za'atai'. Toast 1 minute on eacii side or until golden. Serve floating one on top of each bowl of souj) or pass wrapped in a najjkin-lined basket. Makes 10.
Notx': l*\)r za'atar, you may substitute; I tablespoon each of marjoram and thyme.
i
i }.633 CKANVILLt ST.
733^9188
SMOKED SALMON SALAD (DAIRY)
2 teaspoons butter or margarine
4 slices smoked salmon, drained and cut into strips
8 <rcsh mushrooms, washed, patted dry and chopped
1 head Boston lettuce torn into small pieces
2 firm, ripe tomatoes, sliced '/a cup sliced radishes
1 tablespoon each: chopped ft-esh chervil, parsley, dill
1 teaspoon chopped chives
Dressing:
1 cup sour cream, 2 teaspoons tarragon vinegar, 1 tablespoon white vinegar, 1 teaspoon horseradish, >/2 teaspoon salt
Saute salmon and mushrooms together over medium heat in butter for 5 minutes. Set aside. Add tomatoes, radishes, chervil, parsley, dill and chives to lettuce. Add salmon/mushroom mixture and chill. Dressing; beat ingredients together and chill. Serves 6.
REGENT FISH MARKET
"^i^ "Your One Slop 1'i.sli Centre"
4()2() E. Ilaslinps Slreel 2<>8-982« i'.hi'ck and (loiiif)iin' Our Prices
GARLIC BREAD SOUP (DAIRY)
1 medium onion, sliced
10 large cloves garlic, peeled and quartered
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped 4 drops Tabasco
1 bay leaf
2 14.5 oz. cans vegetable broth
4 cups challah, cut in 1-inch cubes 'A cup shredded Parmesan cheese 2 tablespoons heavy cream
Saute onion and garlic in oil until soft. Add thyme, Tabasco, bay leaf, and broth and simmer 10 minutes. Remove bay leaf. Stir in challah and cool. Puree. Return to pot. Stir in cheese and cream and heat through. Do not boil. Serve hot garnished with a sprinkling of thyme. Serves 4 to 6.
BluQ Water Enterprises
Sales & Service Maintenance of swimming pools of our specailty
102 DoNAGHY Ave., North Vancouver
9860069
BUTTERMILK BORSCHT (DAIRY)
1/2 cup vegetable broth
16 oz. can sliced beets, undrained
1 scallion, cut up
1 tablespoon vegetable oil 'A cup cider vinegar
1/2 teaspoon minced gai'lic
2 cups buttermilk
4 small bidted potatoes, warm
Place bi-oth, beets, and scallion in blender or food pr-ocessor and process until smooth. Pour into saucepan and stii- in oil, vincjgar and garlic, firing to boil. l-{enio\c from heat ami whisk in buttermilk. I feat through. I )o not lx)il. Pouima'o-diced baked |x)ta-toes. Serves 1.
C^uick Tips: ('lit, scullions with .scissors; kcei) ajar ()lsti)i'i'-l)()u!',ht iiiiiiccd garlic in i'('li'i;;c'ral,or.
G EN^AL^INT
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