nae Baba 1 SalcecSlelet eke EERE ARE AN Sic tal ltaleed abt amat anal ea alah a le Kkkk kkk kkk Page-t4°Cassiar Courier January 1987 From The Neighbor’s Kitchen By B. Lundale After being asked to submit some recipes that our local weight loss group, “The Decliners”, use, | thought I had better preface the article by mentioning _ that no one should undertake any type of serious weight loss program without consulting their doctor. Check as to allowable calorie intake and present health. Secondly, never use a “fad diet”, but use a diet designed around a balanced food program. VYhe following recipes are derived from a num- ber of sources and unfortunately, 1 am unable to give specific credit for authorship. In the future, if enough in- terest is shown, | will submit other recipes that are not of a fattening nature. GLAZED BEETS % tsp cornstarch 8 oz canned beets, shoestring style, drained, reserving liquid 2 tsp dry salad dressing mix or to taste Artificial sweetener to equal 2 tsp sugar In a saucepan dissolve cornstarch in reserve liquid. Place over medium heat, stirring until thickened. Add dressing mix. Set aside to cool, add sweetener. Pour over beets. May be reheated or served chilled. Divide into 4 servings. SAUCY CRAB N’ SHRIMP 2 tbsp catsup 1 tbsp Worcestershire 1 tbsp mayonnaise 1 c fresh sliced mushrooms 2:0z crabmeat, flaked 2 oz shrimp, chopped In a heat proof dish, layer mushrooms. In a bowl com- bine crabmeat, shrimp, mayonnaise and worcestershire. Spread evenly over mushrooms. Cover with catsup. Bake at 350 for 20 minutes or until heated through. Makes | serving for midday meal. Note: For-dinner increase | ounce each of crab and shrimp. SPAGHETTI AND MEAT SAUCE 2 medium canned tomatoes, chopped lctomato juice %c tomato paste 12 oz ground veal; crumbled 8 oz chopped onions 1 tsp garlic salt ¥% c canned chopped mushrooms 2 tbsp parsley flakes 1 1/3 cup cooked enriched spaghetti 1 bay leaf salt and pepper to taste Oregano to taste Basil to taste In blender container, combine tomatoes, tomato juice and tomato paste. Blend until smooth. In a skillet combine tomate mixture, meat and remaining ingred- ients, except oregano and pasta. Place over medium heat and cook for one hour or until desired consistency. Add oregano and continue to cook for five minutes. Divide equally into 2 portions. Serve each portion over 2/3 cup hot cooked spaghetti. Makes 2 servings for evening meal. FRENCH ONION SOUP I packet instant beef broth and seasoning mix I tsp . dehydrated onion flakes 2 oz hard cheese 1c boiling water In a soup bowl, combine all ingredients except water. Pour water over all. Stir. Makes 1 serving for midday 1 2.2.0.2. 2.8.8.2. 0.2.2.2 2.82.22 f 2 Of OO 2 oOo eo bo bbe bee eo ee dee Oe ao eho ob oo bb oo to oo ob oe Small $ 1.50 Ice Cream Toppings Milk Shakes $ 1.75 weSe eka etn CS. LES —_ MEALS Fish and Chips $ 3.75 Plain Burger and Fries $ 3.25 - Cheese Burger and Fries $ 3.75 Fried Chicken (3 pieces) $ 5.00 Chicken Bucket (9 pieces) $ 8.50 Chicken Bucket (16 pieces) $ 15.00 French Fries $ 1.25 Gravy $ 0.30 Coleslaw (for 2) $ 0.80 Potato Salad (for 2) $ 0.80. Onion Rings $ 1.25 ICE CREAM Large $ 2.00 a ee THE COOKERY TAKE OUT MENU BEVERAGES Orange Juice $ 1.00 Raspberry Juice $ 1.25 Apple Juice $ 1.20 Hot Chocolate $ 0.75 Small Milk $ 0.80 Large Milk $ 1.20 $ 0.50 each Strawberry, Pineapple, Chocolate, Butterscotch Flavours: Banana, Vanilla, Chocolate, Strawberry . TAKE-OUT HOURS: WEDNESDAY TO SUNDAY .NOON TO 10:00 p.m. Ba Sele Ae oe ee US ee eee ee ne eS Oe, =e SSS => << st Basic Cheese and Tomato $ 10. 00 Onion, pineapple, shrimp, black olives, green peppers, ham, mushrooms, pepperont Deluxe - all of above $ 14.00 Cotfee $0.70 Tea $0.70 PIZZA : Toppings oie Extra Cheese $0.75 + > es} PANNE RENE JO OOOO UO RASA LR ALA SALA AR AR AA * ® Wore. Cassiar Gouri: 2 aia Ine acahnas £987 Pagesk& Lunch Served 12 Noon - Soup of the Day Clam Chowder Salad Bowl Small Plate. Large Plate - Sandwiches Grilled Cheese Including Denver Reuben Fish and Chips Club House Hot Beef Dip Grilled Ham and Cheese Burgers with Fries HH Plain | Gravy i Cheese Fries Omelette Plain Cheese Mushroom -Ham BA i SE 2 ped eel EF EGGS any style 2 with toast, bacon ham or sausage Toast two slices with jam Meals Steak Sandwich 6.50 Spaghetti and Meat Sauce ae Ravioli and 4:00 Meat Sauce Liver and Bacon 5.00 | Special of the Day 5.95 Soup and Sandwich 3.50 _ Take-Out Service also Nese Jo order Pee He € ‘s ee aS 22 THE COOKERY < Bil os RES ie x aes 9:30 p.m : Dinner Served 5:00 — 9:30 pm ae z Special of the Day 8.00 ae ie New York 8 ounce 11.50 1.00 os f % T Bone 10 ounce 12.50 ae ¥ Fillet Steak 8 ounce 15.00 3.50 z weCro: 25.00 | . ! Sirloin and Lobster Tail Fries No Fries ¥ . 3.50 27.5 ¥ Salmon Grilled or Poached 7.50 3.75 300 ¥* sy Ue 375 B05 3 Chicken Blue 50 4.00 4.00 * Chicken Kiev 7.50 ae ee 0 & Half Split Chicken B.B.Q. 5.50 4. 4.75 : 35 e Fried Chicken 3 pieces and fries 5.50 200s - Prime Rib of Beef - % (served Thursday-Sunday only - twice/day) 3.00 2 English Cut 11.00 4.25 ¥ Regular Cut 8.50 54 Pizza 1.50 *% .50 ¥ 1 Tomato and Cheese. 10.50 * ¥ 2 Pepperoni, greenpepper, 3.00 % ham, pineapple 11.50 3.25 ¥ 3.50 z 3 Pepperoni, greenpepper ham, | (350s x pineapple, onionsand mushrooms 12.50 x 4 Delux all of the above with shrimp i and black olives 14.50 1.00 * EXTRA CHEESE .75 BREE CICERO GOA C SOR ISIC ICC RIOR IORI A | Served All Day Beverages Tea .60 a Coffee 60 re-fill .20 : Orange igs 0 80 Fruit Pie 1.40 Apple Juice ‘A La Mode 0.25 Raspberry Juice ‘1.00 | | [ Ice Cream 2.00 | ; : pineapple uce 1.00 Fruit Salad 2.00 | Tomato: Juice 1.30 Yogurt : 1.50 | | Assorted Gateaux 1.80 | Tropical Punch 1.00 Cheese Cake 2.00 Pastries .80 Illes Snehee 2° Boston Cream Pie 1.30 Hot Chocolate 80 Nanaimo Bars 50