48 - Wednesday, November 2, 198% - North Shore News

NEWS photo Neil Lucente

THIS CURIOUS young man checks out entries at the recent Lonsdale
Quay pumpkin carving contest. Approximately 40 children, aged 6-13,
sent their jack-o'-lanterns to the Quay to be judged.

Eggs are a true
budget beater

From page 47
but | did make one more error.

The cupboards should have gone
right to the ceiling. I’ve got a shelf
up there, displaying various
cauldrons and plates — it’s a dirt
collector and I’m past the age
where I enjoy mountain climbing

with a bucket in my hand.
uke

I think it’s about time we get a
bit skeptical about all the things
we've been told about the dangers
of cholesterol.

I've read every piece of literature
I get my hands on and I’ve come
to some personal conclusions.

It seems to me that some people
could manufacture the wrong sort
of cholesterol if they lived on
sawdust.

Others could eat bacon and eggs
every morning until they died at
90. H you’re in a high-risk group,
watch the diet your doctor
ordered. Otherwise, don’t despise
the egg. Eggs are tasty, inexpensive
and contain essential protein,
vitamins aid minerals.

They cook quickly — one soft-
cooked egg on a piece of whole-
grain toast igs a five-minute
breakfast. Eat « peeled orange
while your egg is cooking, wash
your egg down with a giass of
skimmed milk and you’ll handle
the a.m. traffic on the bridge a lot
better than the guy with three cups
of black coffee under his belt.

Eges are truly a Dudget Beater.

This basic recipe was a stand-by
when the kids were little. I varied
the sauces (two recipes follow) and
included lots of heavy-grained
bread in the menu.

When we had the cheese sauce, !
steamed broccoli or asparagus to
go along. With the Mexican Sauce,
they liked salad — _— includ
spinach, Romaine, cucumber,
olives, bacon bits, croutons — and
even onions.

Souffle Omelette

This is a basic recipe. You may
serve this to two or three people,
with sauce, for lunch. “If you've
gol five to feed for dinner, triple it
and cook in two large skillets.

Increase the sauce recipes pro-
portionately.

4 eggs, separated

two tablespoons water (or two 12
eggshellfuls)

salt and pepper

1 tablespoon butter
wk

Non-stick medium-sized frypan
or ordinary one sprayed with
non-stick coating.

Beat the egg whites until stiff.
Using the same beater, whip the
yolks with water until very thick
and fluffy. Fold the yolks into the
whites with a spatula.

Melt the butter in the frypan un-
til it sizzles. Turn in omelette and
reduce the heat to low. Cook
about five minutes or until the
bottom is lightly browned ard the
omelette puffing.

Pop the frypan into a preheated
350°F oven for 10 minutes test
the omelette by inserting a silver
knife into the centre — comes out
clean, done.

Cut in wedges — use a sawing
motion with a bread knife. Serve
immediately with:

Cheese Sauce
2 tablespoons butter
2 tablespoons flour
Ya teaspoon dried mustard
2 teaspoon salt
¥%s to 1 cup milk (I like s thick
sauce so use less)
1 cup grated medium Cheddar
cheese
dash sherry — optional

Melt butter, add dry ingredients
and blend. Add milk and stir over
low heat until thickened. Add
cheese and stir until melted. Add
sherry if you like.

Serve over omelette wedges.

Garnish with chopped green
onion, parsley, diced olives or
chopped tomatoes.

Mexican Sauce
2 tablespoons butter
I teaspoon chili powder
2 tomatoes, peeled and diced
1 onion, diced
t green pepper, diced
Y2 cup diced olives (black or green)
\% teaspoon sugar
salt and ground pepp
grated sharp Cheddar to garnish

Melt butter, cook chili gently for
a few seconds. Add remaining in-
gredients and cook until soft.