24 ~ Wednesday, September 28, 1988 — North Shore News

Betty Forad’s ice

Foop |

dessert works wel

From page 23
out clinging bits inside —~ (sprinkle
with a bit of butter, Parmesan
cheese and cracked pepper — eal,
but don’t tell anyone).

Fill with anything you like:

® Whipped cream (dust with ic-
ing sugar or dribble melted, semi-
sweet chocolate overtop)

© Creamed chicken or any other
hot filling with a cream-sauce base

e A custard, cither home-made
or packaged

Options:

Instead of large puffs, drop by
teaspoonfuls, Reduce the baking
time to 10 minutes at 450°F and
just until brown and firm at
325°F.

Vent the tops as above and
scoop out any filaments inside.
Keep the lids. Keep at room
temperature for up to half a day.

Fill with any sort of chilled,
finely diced salad mixture —
chicken, shrimpmeat, tuna, salmon
— garnish with a touch of mayo
and a sprig of parsley.

Try adding a bit of curry powder
to a shrimp-mayonnaise mixture.
Garnish with a mandarin orange
segment. Let it hang out the side,
with a bit of parsley, and clap the
lid on top. Very nice.

xk

I hadn’t thought about this din-
ner for a long time. It was one of
the get-it-on-the-table-fast meals
that I used to cook when the kids
were little and I was BUSY.

Consider it if you’ve just raced
home, need a quick meal, but
don’! ‘vant to fuss.

Country Pork Chop Bake
4-5 pork chops
flour
1 medium onion, diced
Y pound mushrooms, sliced
1 tin mushroom soup
\ tin water
4-5 medium potatoes, cut in half
4-5 medium carrots, sliced

Dust the chops with flour.
Brown in oif on both sides.
Remove from pan and add onions
and mushrooms. Cook lightly.
Add soup and water. Stir to make
gravy. Replace chops in pan. Ar-
range potatoes and carrots on top.
Cover. Cook on ‘low’ % to one
hour.

If you’re really rushed, try ht-*

ting the lid near to finishing time
and dusting the whole pot with
frozen peas. With crusty bread and
a simple salad, dinner’s served.

I have a small note on the end of
this recipe: .

“If youre in a rush, omit
potatoes and serve with steamed
rice.”

CHRISTMAS
IN
HAWAI!

“Niele Kalikimaka”
Leave: Dec. 17/88
Return: Jan 2/89

on
Wunitep
Air only
From Vancouver
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Seats are limited

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* %

Just tried a recipe — experi-
mented on my bridge club, of
course. It’s adapted from one of
Beity Ford’s printed in ‘‘A Taste
of Palm Springs’’ — a cookbook I
picked up on a recent visit.

Chocolate Ice Box Dessert
1 Angel Food cake (I use Robin
Hood 1-step)
6 eggs
350 mg package chocolate chips
4 tablespoons sugar
6 tablespoons water
2 teaspoons vanilla
1 teaspoon salt
500 ml carton whipping cream,
whipped

Pam spray bottom of two nine-

inch square glass cake pans.

q bey}
eae

ea UA ona PRIN

Slice cake and layer half the
slices in the pans. (Angel Food
cake slices better frozen.) Separate
eggs. Beat whites until stiff, yolks
until fluffy. Melt chocolate over
hot water, stir in sugar, water,
vanilla and salt. Be sure sugar
melts.

Remove from heat and add
gradually to egg yolks. Cool.

When cool, add egg whites and
then whipped cream. Pour half the
mixture over cake in pan. Top with
remaining cake and pour over the
rest of the chocolate.

I} added slivered, toasted al-
monds on top to garnish.

Chill at least overnight — even if
freezing.
os 16. Recipe is easily halv-
ed.

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980-1665

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