The Heidi Restaurant
19506 Fraser Hwy V3S 4N9 Surrey, BC, Canada

Looking for Photos you may have and Memories of your visit to the HEIDI RESTAURANT

These windows made their way from Europe to Langley, BC, Canada and were installed in The Heidi Restaurant by my father Emil Biech and my mother Elvera Biech, s...ome 45 years ago. They stayed in the Stained Glass Room of the restaurant and were admired and commented on by 10s of thousands of customers over the next 25 years. When the restaurant was sold, my father and mother took them to Lethbridge Alberta and installed them in the wall of their home there, where they moved to after the sale of the business. The windows were part of the garden there for 10 years and then the house was sold with the windows included. Both Dad and Mom have passed now and the windows remain in Lethbridge in that very wall. They are 100s of years old and now no-one passing by will know where they came from or who they belonged to. Time goes on. See more

https://youtu.be/NhB8jeusw2g

PEPPERMINT COOKIES (Herta Peters, Hannah Peters) 1 cup butter 1 cup buttermilk 1 cup whipping cream... 2 cups sugar 2 eggs 1 tablespoon baking ammonia 2 teaspoon baking soda pinch of salt 20 25 drops food grade peppermint oil 6-7 cups flour Cream butter with beater add sugar and beat add eggs, whipping cream and buttermilk, beating all the time. beat in peppermint oil sift baking ammonia to remove any lumps and beat in beat in pinch of salt, baking soda bear in 6 cups of flour (add the 7th if too wet, should be like a biscuit dough, not like a cookie dough) roll out on lots of flour, using flour on top as well cookie cut 1cm thick bake at 350 for 10-12 minutes bottoms should be light brown, tops should remain fair wait until cool before icing ICING 1/3 cup butter 12 drops of food grade peppermint oil 3-4 cups icing sugar (ish) 1/3 cup whipping cream (ish) Cream butter with beater beat in a couple tablespoons of whipping cream beat in 12 drops of food grade peppermint oil beat in 1 cup of icing sugar keep adding icing sugar and whipping cream alternatively you may need to add a little more icing sugar, or whipping cream, depending on consistency that you want . you can divide into bowls and add food colour if you like STORING Put cookies in a cookie tin separated by wax paper. The whipping cream in the icing will moisten the cookies overnight and in the next days. Make sure the tin is air tight metal or plastic. See more

Found by Peggy Jones (Underwood) .... great old menu!

Seafood Medallion for TWO... Two lobster Tails with melted butter, Alaska Black Cod, Snapper Parisian, Dungeness Crab, Hollandaise Scallops, Crab Mornay Crepes .... pan fried potatoes and bacon onion green beens ... all served on a silver platter ..... oh the memories

Chicken Schnitzel Riviera with Crab, asparagus tips, hollandaise sauce, pan fried potatoes, pineapple carrots ... just sayn ...