SO -— Wednesday, March 18, 1992 - North Shore News Mboussaka the classic dish found in every taverna From page 45 oregano. Simmer, covered, until the tomatoes are very tender, about 25 minutes. Add remaining ingredients and cook an additional 20 minutes. The sauce will keep in refrigerator for several days. the MOUSSAKA (Serves 10-12 as a main course) This classic dish of Greece can be found in every taverna in Athens. 2 medium eggplants, about 1 pound each, sliced Y-inch thick Y2 tablespoon salt ¥ cup olive oil MEAT SAUCE 2 yellow onions, peeled and chop- ped 2 tablespcons olive oil 2% pounds tean ground beef or lamb 1 teaspoon salt 3 cups Greek Tomato Sauce (reci- pe above) Cinnamor: to taste (optional) 1 cup freshly grated Parmesan or Romano cheese TOPPING Y cup butter Y%: cup flour 1 quart milk 1 teaspoon salt ¥% teaspoon nutmeg % cup freshly grated Parmesan or Romano chees: 6 eggs, beaten Extra cheese for garaish Slice the eggtiatts and sprinkle with the salt. Plzce in a colander to drain for % hour. Prepare the meat sauce by heating a large non-stick frying Simpler to have all funds under one roof From page 47 directed RRIF with investments similar to those you had in your self-directed RRSP. And arrang- ing your withdrawals is also simpler when all the funds are in one place. Self-cirected plans are typically offered by trust companies and through investment brokers and some other financial institutions. If you pay a fee, write a separate cheque so you may claim this as a tax deduction. Three typesetting errors occur- -red in Mike Grenby’s Dollars and Sense column last Wednesday. Here is what should have ap- peared: @ When you apply to Revenue Canada, Taxation, for a waiver to have less tax withheld from each paycheque, you need to re-apply every year except when the deduc- tions involved are for alimony, child support and similar pay- ments. Then you need to renew your waiver request only every five years. @ Investment property you buy now won’t qualify for the capital gains exemption (following the tule change proposed in last month’s budget). Any capital gain you owned before March of this year will be pro-rated. e@ If you have an RRIF or transfer RRSP funds to an RRIF by Dec. 31, you will fall under the old “minimum withdrawal” rules until age 77. Mike Grenby is a North Shore-bzsed columnist and in- dependent financial adviser who works with individuals; he will answer your questions as space allows — write to him c/o The North Shore News, 1139 Lonsdale Ave., North Vancouver V7M 2H4, pan or porcelain-lined stove-top casserole and adding the onions and 2 tablespoons olive oil. Saute until the onions are clear, then add the meat. Saute until the meat bezins to brown. Add the salt and tomato sauce and simmer for 30 minutes, un- covered. Taste for optional cinnamon and stir in the cheese. Set aside. Rinse the eggplant slices and pat dry with paper towels. Pour the % cup olive oil] onto a large baking sheet and dip the slices in it, coating both sides. Arrange the slices on the sheet and bake at 425°F for 30 minutes, turning once during this time. The slices should be tender. Prepare the topping by melting the butter in a small frying pan and stirring in the flour, making a roux. Cook for a few moments. Heat the milk in a saucepan and stir in the butter-flour mixture, using a wire whip. Stir over medi- um heat unti} it thickens. Stir in the salt, nutmeg and cheese. Stir 1 cup of the hot sauce ‘into the beaten eggs, using the wire whip. Stir this mixture back into the saucepan and stir the whole over medium heat until it is thick and rich. THE CONSTRUCTION Arrar.ge half of the eggplant in the bottom of a 9°’x 13°? baking pan and top with the meat mix- ture. Place the remaining eggplant slices on the meat and pour the ° topping over the whole. Sprinkle the cheese for garnish on top and bake at 350°F for I hour. Cut time. BROILED EGGPLANT BOLOGNA This is a simple dish —- very common food, but delicious. My friend Mrs, Nasi in Bologna serv- ed this for lunch one afternoon. { need only describe the dish for you as you will certainly have no trouble making it. Slice an eggplant thin and sprinkle with a bit of salt. Do not peel. Drain the slices in a colander for % hour, into squares at serving Rinse with water and pat dry with paper towels. Pan-fry the slices slowly in a bit of olive oil until they are brown. Arrange them on a baking dish and sprinkle bread crumbs that have been mixed with olive oi! and fresh garlic on top. Piace under a broiler until the crumbs are browned and all is hot. Serve immediately. FAST COLLISION REPAIRS CALL THE PROFESSIONALS AT 1959 LTD. FREE RENTAL COURTESY CARS B.C.A.A. APPROVED — A.R.A. CERTIFIED 1.C.B.C, VENDOR FOR ALL MAKES JAYLOAMOTIVE 174 PEMBERTON AVE. NORTH VAN. 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