BROOM-HILDA BULLETIN: expert rids California communities of wild pig invasion by I | HAVIN’ SNAILS grossing them out. FOR LUNCH... GESSIR, I'VE SEEN THIS WEEK'S NUMBERS. YES, T KNou) THEY WERE Low. [M SORRY... | tiny S)1987 King Features Syrccate Inc Word ngs feeerred GEE, THATS vERY TOUCHING ,, ALL MY EMPLOYEES ARE STILL IN MOURNING/ WILLY ’N ETHE (I SHOND SPEND MORE TIME READING FAIRY TALES TO NEPHEW/ ld fi HANDSWORTH SCHOOL DONATE BLOOD at Handsworth School. Students from the North Vancouver high school have organized a blood donor clinic to take place on Fri- day, Feb. 2 from 10 a.m. to 3 p.m. This will be Handsworth’s first clinic in eight years and students hope to renew a tradition. The donation itself causes no more discomfort than a pinch in the arm. The entire procedure, from regis- tration to refreshment, takes approximately 35 to 40 minutes. 50 THESE SEWER WOR! WERE TLL SEE ABOUT GETING THE FIGURES UP. YES... THANK 4DU... GOODBYE. MOTLEY, YOU SHOULDIVE CALLED AHEAD AND “TOLD EVERYBODY I RECOVERED FROM MY HEART ATTACK / IT WORKS! SHE JUST HINTED AT PUTTING ON ABIKINI AND 3CG00 OF » ION HAPPY “WE Gora GET; \ Birthday ‘THIS IN ONE TAKE. f 4 A HORSE NAMED “GoLDI LOCKS PAID ¥18¢.80 Students hold blood donor clinic Blood is used for open-heart surgery, organ transplants, leukemia, bleeding problems or for those with severe blood loss. There is no synthetic substitute for human blood, making volunteer donors a vital part of Canada's present health care system. Help Handsworth Secondary School and the Red Cross save lives, and come to the clinic on Feb. 2. The schoo! is located at 1044 Edgewood Rd., North Van- couver. For further information call 987-3381. 39 - Wednesday, January 31, 1990 - North Shore News Save money by not wasting food IN PREPARATION for the arrival of a friend to house-sit while we go away, I cleaned out my refrigerator and freezer, That’s a sobering experience. When I mentally calculated the value of the big garbage bag I hauled out | wondered how we could afford to go away. ff you haven't done something similar recently, have a look through your fridge and cup- boards. Check the expiry dates on bottled goods, especially salad dressings. I tossed out at least four nearly full bottles of stuff we had forgotten about. Our housesitter is a young man — would he think to check the date of a product that he found in my fridge? Probably not. Not nice of me to poison a guy doing us a favor. wae Saving money on our food budget is what this column is all about. In the current dattle for su- premacy being waged by the food chains, most honor coupons published by other stores. But, in many cases, to take advantage of special prices advertised, the shop- per must present the competing flyer. It’s not unusual to see shoppers lugging full sets of Sunday’s North Shore News flyers as they shop. [ know it takes a little time, but it is certainly worth the effort. kee One daughter called me for a recipe I’d almost forgotten. This is a delicious, light soup — easy to make and you can add quite a variety of vegetables, lightly steamed, to vary the end result. Chinese Pork Ball Soup Broth: 6 cups chicken stock — use a mix or tinned 2 tablespoons soy sauce Vegetables: ¥2 Ib. mushrooms, sliced 1 green pepper, thinly sliced 3 ribs celery, cut in matchsticks 1 bunch green onions, for garnish Pork balis: 1 1b. lean ground pork Y teaspoon nutmeg 1 clove garlic, finely chopped 2 green onions, diced salt and pepper Bring the broth to a boil. Add vegetables. Mix pork ball ingre- dients and form into walnut-sized balls. Add and simmer 15 minutes. To serve, top each bow! with green onions. week One combination dearly loved in the southern United States and further south is beans and rice. It’s rarely served here but what a budget beater! This bean casserole is simple to make and good for you. It’s also cheap. Combine the bean mixture in the morning or the night before. Set it in a slow oven — 225°F — covered and let it bake all day. Baked Beans With Pork And Sausage 2 cups dried beans {I like a com- bination — kidney, lima, navy — help yourself from a bulk food outlet) Va Ib. salt pork (comes in chunks — ask your butcher if you don't see it in the cooler) 1 teaspoon salt 1 cooking onion, peeled ¥2 teaspoon dry mustard Va cup brown sugar or molasses Cover the beans with about four cups cold water. Bring to a boil and boil two minutes. Turn off the heat and [et them soak for an hour. Return to the boil and sim- mer until tender — wrinkly skins are a clue — it takes about half an hour. Drain, reserving the water. Dice the pork and stir into the beans along with the salt, mustard and sugar. Layer half the beans in a deep pot and center the onion. Add remaining beans. Pour reserved liquid over top, a bit at a time — it sinks. Quit when you’ve got about “4-inch floating on top. Cover tightly and bake at 225°F, about eight hours. About an hour before serving (or the night before), prepare: Pork and Sausage 1 Ib. pork, cut into 1-inch cubes 1 1b. mild or hot Italian sausage Fry gently until nicely browned. Add a bit of water, cover and steam until the pork is very tender. rae, iar budget beaters Barbara McCreadie To serve: Stir the pork and sausage into the beans. Place a large serving of cooked white rice on each plate and spoon the bean mixture over and around. This is wonderful with hor pickled peppers and vegetables — check your Mexican food section in the supermarket. Did you know that dried beans and peas are being touted as a preventive for high blood pressure, cancer and probably colds. One sure thing — they prevent hunger. cake One daughter was reminiscing about ‘‘Mom’s home cooking”’’ (they do that after they move out!) and reminded me of gingerbread. She insisted that it was gingercake, and I probably called it that when the kids were little. Anyway, this is my all-time favorite recipe for the stuff — try it with a big scoop of vanilla ice cream. Gingerbread ¥% cup margarine Ya cup sugar lege 1 cup molasses 2-42 cups flour 1-¥2 teaspoons baking soda VY teaspoon salt 1 teaspoon each — cinnamon and ginger ¥Y; teaspoon cloves 1 cup hot water (not from the tap ~— heat it in the kettle) Whip the margarine and add sugar, egg and molasses. Beat well. Combine flour with soda, salt and spices and beat in. Add the hot water and beat until smooth. Bake in a square cake tin at 350° about 35 minutes. Wrapped tightly, this cake stays moist and is excellent for lunch- bags —- especially if you include a crisp apple.