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Wednesday, April 4 10, 1991 - North Shore News

FOOD

File under sweet inspiration

ONE THING about coming home after

your kitchen looks righty good to you.
mail piled in heaps, newspapers in mountains and the desk
that you meant to clean off before you left.

your own pots and pans isn’t anything to be taken lightly.

{ ignored all of the heaps and
piles and reached for my recipe
files. With a surge of energy, |
wanted tO create something -—
that’s what recipe files are for.
Inspiration!

And, what a good time to do it.
Although family and friends made
sure Brian ate on a more-or-less
regular basis, he admitted that
there wasn’t much that made him
happier than to come home after
work and smell dinner brewing in
his own home.

Call me a sadist but 2 did a real
nasty. | made a dish including an
ingredient that he has vowed he
hated. He loved it.

You will too.

Don’t Teil Anyone [t's

(Eggplant) Beef Parmigana
2 tablespoons butter
i medium onion, finely chopped
2 teaspoons garlic granules (or
fresh garlic - 2 cloves, mashed)

1 - 16 oz. tin tomatoes

1-8 oz. tia tomato sauce

I tablespoon sugar

2 teaspoons mixed, dried Italian
herbs

I eggplant

flour

seasoning salt

pepper

1% Ib. leaa ground beef

% cup (or heavy duty shaking
from container) grated Parmesan
cheese

Ys Ib. Jack cheese, cut in six slices

In a large saucepan, melt butter
and add chopped onion. When
limp, add garlic, tomatoes,
fomato sauce, sugar and herbs.
Set burner to “‘simmer’’? and let
cook, stirring often and mashing
up the tomato pieces.

Pam spray a big shallow casse-
role dish (9°” x 13°° is ideal).

Tear open a brown paper bag
and dust the flonr on top (this
keeps your counter clean). Cut the
ends from a washed eggplant and
cut the rest into six 4°" sitces.

Mine was vigger so | cooked
and ate the rest for my lunch.

4099 E Hastings
> 246 Gowumbsa' SE

Barbara
NicCreadie

BUDGET BEATERS

Rub the slices into the flour on
both sides. Drop the slices into a
frypan, in abou! '4’’ hot oil and
brown both sides. Pour % the
Sauce mixture into prepared casse-
role. Top with fried eggplant.
Dust with seasoning salt and pep-
per.

Divide the meat into six neat
patiies and saute on both sides
until browned and cooked
through. Top each eggplant slice
with meat and pour remaining
sauce over top. Dust with
Parmesan and top each mound
with sliced Jack.

Bake at 350°, about 20 minutes
or until Jack is melted and
everything is bubbly. | made this
early in the day and refrigeraced
the meat-sauce-eggplant mixture.

I baked it for haif an hour be-
fore topping it with the cheeses
and then buked the completed
casserole for another 20 minutes
to melt the cheeses.

I also split the casserole between
two smaler dishes and froze one
~~ this amount will feed four or
six, depending on hunger.

And, the husband who ‘‘hates”’
eggplant, discovercd one small
piece of the offending vegetable

a few wecks is that
You can ignore

The joy of

and scooped it onto omy plate.

Funny, though — the rest of his

plate was cleaned and he pro-

nounced the dish ‘delicious.’
Eggplant and all.

(ve got eight for dinner tomor-
row night and although | hate
making desserts, I’m making this
one:

Pineapple-Lemon Angelfood
1 angelfood cake mix - either plain
or femon (buy Robin Pood one-
step, easy and cheap)

1 double-size box lemon Jello

1 small carton whipping cream

1 tin (chubby) crushed pineapple
I tin (chubby) pincepple rings
maraschino cherries

Bake and cool cake. Prepare
Jello BUT reduce the amount of
water by '% cup. Chill until
almost firm. Whip until Muffy.
Whip cream and stir into Jello.
Add well-drained crushed pineap-
ple.

Trim top crust from cake and
divide cake into three even layers.
Wash the pan you baked the cake
in and arrange pineapple rings and
cherries ‘‘artistically’’ on the bot-
tom. Pour a little of the Jello mix
over to hold them firm.

Top with a cake layer and more
Jello, pulling the cake away from
the sides so that the Jello can leak
down. Continue with remaining
layers and Jello. Chill well —
overnight is ideal.

This really serves a crowd — 16
{at about 50¢ a serving).

I got mugged for a grocery cart
last. week. I dropped my quarter
in the slot and took my cart into
Save-On, stopping at the Custom-
er Service counter to return a
faulty product. As I stood
waiting, cart behind me with my
foot braced against it, I felt the
cart start to move.

{ turned around and grabbed it
— “Excuse me, but this is my
eart.’” The ‘‘lady’’ wrenched it
out of my hands, called me a rude
name and marched off, wheeling
my cart.

See Out page 48

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New Wesminster, May 21

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