\* C6 - Wednesday, September 5, 1984 - North Shore News Nothing can beat scratch HETHER it’s just sheer cussedness on my part, shackled to my old-fashioned rigidity, there lies in my bosom a distinct aversion to ‘‘add a can of mushroom soup.’’ Maybe because it’s the easy way out, she said scornfully, maybe because it shows a dearth of im- agination, those recipes are, for che most part, passed up. Partly, too, I’m hung up on account of the ingre- dients. There are indeed mushrooms, also some milk and flour and cream and oil, things you would use were you to make it in your own kitchen. ‘But then there’s the ques- tionable stuff such as mono- sodium glutamate, minus any indication of how much per can; there is also salt, no percentage shown; and what in the world is hydrolyzed plant protein? Or calcium casseinate? There are other additives, tomato and garlic, starch and whey powder, some of these things quite foreign to home cookery, but certainly, whatever is in it, the result 1s a convenience that we like the taste of, and that we buy in quantity. Rather than yield to this seductive habit, | try most of the time to make my mushroom gravy on the spot, though not always using fresh mushrooms. If I use canned ones, the liquid thereof supplies part of what 1 need for my sauce, but I also get the extra salt that the mushrooms are canned with, plus, says the can, ‘‘maybe some ascorbic acid’’. It’s hard to be pure, ain’t 1? From my perch up here on my white charger, all set to launch my protest, let me begin by giving you’ this recipe for a home-made ver- sion, using fresh mushrooms, milk and fresh chicken broth, that will stack up against the canned version any ime. And if you make it and freeze it in small tubs, you've got almost the equal egnvemence The seasoning iS “gspecially interesting, | thinkxYou will need Winning THE WINNER of our recipe contest this week ts Crcoddic Haney with her recipe for Cucumber Mousse Ms Haney wins a voucher for $10 worth of meat of her choice from North Shore Quality Meats. 1406 Lonsdale Avenue oof Lynn Valley Meats. 1243 Ross Road. North Vancouver, BC You could be our next win ner Sencdvour favorite recipe to the North Shore cwhs Reape Contest, 24371139 Lonsdale Avenue, North Nancouser KO V7M 24 Picase be sure to include your phone vuimiber CUCUMBER MOUSSE Ve gpk oof tree yelly powder cups ob toning water cup denou puree salt and pepper to taste Jomediurn onion priated Poop ounpecled cucumber shredded Voc urpo Nevtan . Fe asats Ldasvcotve en ee Oe toe 4cupsof white sauce (IL) (see below) % |b. of fresh mush- rooms (340g) the kitchen ranger 6 green onions, finely chopped 4 Tbspns. of margarine (60mL) ‘2 tspn.of nutmeg (2.5mL) '’y tspn. of thyme (2.5mL) and I used about the same amount of Cavender’s, too. To make the necessary white sauce, you will need: 3 Tbobspns of margarine (45mlL ) 14 Thspns of flour (45 60m1 ) I's cups of chicken stock (375mL) 2 cups of milk (SO0OmlL ) VY Pbspns of skim milk powder (45m1L ) The skim milk powder 1s for the extra protein tt contributes mousse hot water, add lemon juice, and let cool Add seasoning, omon, sour cream and shred ded cucumber 8 RECIPt winner Ccoddic Huncy Partially, vo tbadl Mt relriperater then prour vataa greascd fancy maui (il desired) Convervcvubel at Ser vaeig citie Qapreash wath shred Contato: OURO ADEDD DPE et coe ane be Heat the margarine to frothy, stir in the flour te make a ‘‘roux’’, keep the heat on medium while you sur in stock and milk. Keep surring until it is quite smooth, and as it cooks to thicken. Add the milk powder any time. If you think it’s too thick, simply add milk or broth. When the mushrooms are cleaned, by brushing gently or wiping with a damp paper towel, slice them in Ts into the margarine which is heating in the skillet. Let them cook gently for about 7 or 8 minutes, turning them over each other frequently. Season them in the pan, and stir them about. Combine the sauce and mushrooms, and taste. I found the flavor very good, but if you = aren’t quite satisfied, a few grains more of any or all of the seasonings will probably make the final pleasurable difference. Try some on this recipe for Baked Onions: Peel 6 to 8 medium-sized omons Boil in 1! cup (250mL) of water until barely tender Save the cooking water Dig out the onion centres (to use 1N soup OF stew) Fill the cavaties with sticks of Cheddar cheese Set them in a baking-dish and pour your mushroom sauce over top (about a cup of it) Bake at 350F(!180C) for 45 minutes. People will rave NEWS photo Stuart Davis BILL Chalmers grew this two pound deven ounce beefsteak tomato from seed, planting it in February and moving it outside the second week in May. In front are three other two pound tomatoes he grew. He still has a way to go for a record, though, since six pound tomatoes have been grown. But not bad for a guy who doesn’t eat them. 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