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44 ~ Wednesday, February 20, 1991 - North Shore News

Sausage! My kingdom for a | Arow al yu
delicious tasting sausage

FOOD

LETTERS! FIRST, thanks to the reader who alerted me
about the President’s Choice brand tinned crabmeat.

This product is claimed to be
Dungeness but as a product of
Chile, that’s hardly likely, it it?
She also noted that the product
was the same old “‘dry’’ stuff that
we're used to in most brands of
tinned crab.

Next, let’s talk about sausages.
Another reader wrote asking if
there was something wrong with
his taste buds but were the
sausages available in supermarkets
growing flavorless? He also asked
for any tips on specialty meat
markets that might make tangy
sausages. We eat the occasional
meai of bangers-and-mash and I
buy my sausages at Stong’s. I also
make my own patties (recipe will
follow).

Mind you, if you really want to
taste pureed cardboard in a saray
cover, have breakfast in Britain.
The U.S. makes good sausage
patties but I find their tube variety
awful.

I’m puzzled about a request for
croustade filling as the writer
didn’t tell me what kind of filling
recipe of miine she’d lost. My
favorite is crabmeat (recipe
follows) but if that’s not the one,
leave a message with the News.

I appreciated the replies about
our intended van purchase and
agree that cooking facilities in a
van are probably hard on the in-
terior. My thoughts run to a mi-
crowave oven for coffee and
emergencies. Also, the point about
heavy-duty tires is well-taken.

I’m amazed at how much inter-
est there has been ii: our
recently-adonted stray cat. Yes,
we had him neutered. We do not
keep any animal for the purpose
of raising more strays.

Ginger is awesome — he’s twice
the size of an average cat (26
pounds) and fooks like he’s part
lynx. Who knows? Even Brian has
trouble holding him on his lap ~
there’s a lot of cat to consider.
His feet are huge — about the size
of Oreo cookies and his claws are
fearsome. He doesn’t scratch
people or furniture.

His teeth are at least 1'’ long
(the fangs) but he doesn’t bite

hard — love bites and little nib-
bles. His meow is so funny — it’s
like hearing King Kong singing
soprano.

His fur is growing back where
Dr. Parker was forced to shave
him for matts and we brush him
daily — his formerly baldish tait
looks like a feather duster.

He follows us around. He treats
our other cats with respect and he
has quit piddling in corners. When
he stands on his hind legs to wel-
come me up in the morning, he
can reach my chin with his head
as I’m sitting with my coffee.

We love him and he obviously
loves us.

And, no — he is definitely not

looking for another home so I
must decline all offers to ‘‘Take
him off your hands.”’

Take a chance. Adopt a stray
and probably make a friend for
life. We did.

eee
Homemade Sausage Patties

These are spicy and fragrant
when they cook. You need a meat
grinder or food processor or else
go to a butcher who will fine-
grind your pork and lard.

1 1b. ground pork (lean)

2 tablespoons leaf lard (buy from
a butcher)

1 tezspoon salt

about four good grindings black
peppercorns .

1 teaspoon ground sage or poultry
seasoning
pinch each:
cayenne, thyme

Combine ingredients and grind
or process until finely chopped.
Form into a 2”’ roll and wrap first
in plastic wrap and then in foil.
Chill well. To cook, slice in %’
slices and brown on both sides
until well cooked,

The mixture keeps about four
days in the refrigerator and can be
frozen for a very short time —
two weeks maximum. Spices can
get harsh when frozen for any
length of time. If you're planning
a brunch for a bunch, make dou-
ble and chill, slice, wrap and
freeze but no more than a week
ahead.

allspice, cloves,

FRESH BONELESS

NEW YORK STEAK
STRIP LOIN

Cut from New Zealand Beef

Thru February 23/9i

498

$10.98 kg.

“Ogu never

¢ 7
oy ee,

iat hed

eh.

Barbara
NicCreadie

NORTH SHORE
SPRING TRIATHLON
Monday, May 20, 1991
Victoria Day
Get ready with a series of workshops offered

BUDGET BEATERS

Crab Filling for Croustades

3 tablespoons butter at recCentre Andrews. N
Y% cup very finely chopped green \
pepper ,
#lepoons oo > TRIATHLON SWIM CLINIC

salt and pepper Sat. Feb. 23 4-7 p.m. $15.00

1 tin crabmeat, drained and pick-
ed over
finely grated old cheddar cheese

Melt butter and cook green
pepper until limp. Stir in four
and then milk. Cock until very
thick. Season and stir in crab.
Chill (this makes the mixture easy
to spoon into tiny croustades with
a teaspoon).

Leave room at the top for a
pinch of grated cheese. Bake in a
hot (400°F) coven about 10
minutes or until bubbly. Warn
your guests — these get extremely
hot inside.

This filling is also good on
bread — toast in the oven until
the underside is golden. Thin it
down with a bit more milk and
it’s wonderful over a cheese souf-
fle or an omelette (omitting grated
cheddar on the souffle; running it
under the broiler to melt cheese
on the omelette)

Video taped stroke analysis & correction, training techniques,
workout schedules

> BIKE MAINTENANCE WORKSHOP

Mon., Feb. 25 7-10pm
Learn how to change those flat tires! Preventative
maintenance and basic repairs for road/tri bikes.

> LEVEL 1 CYCLING CLINIC

Sat., Mar 2-23 9am-12noon $20.00

Basic bike handling skills, cornering, hill climbing, training
programs

> LEVEL 2 CYCLING CLINIC

Sat., Apr. 6-20 9am-12n00n $20.00
Advanced training techniques (interval & hill training), group
training rides, race strategies

$10.00

eee
BEST BUYS: . > TRANSITIONS & TRAINING PRINCIPLES
reader alerted me that
Save-On accepts the $30-off Mon., Mar. 4 7-10pm $10.00

coupons (Superstore and Safeway
this week}. She tallies as best she
See Best Buys page 48

The fine art of transitions (& how to get faster!), plus how to
put together a total training program incorporating al! the
elements of triathlon.

> RUNNING CLINIC

Wed. Mar. 13-Apr. 17. 7-8:30pm $65.00

Train for 5k, 10k, and marathon distances. Lead up clinic to
the Sun Run.

> SPORTS NUTRITION CLINIC

Mon. March 18 7-9:30pm
Addresses the special nutritional needs of the athlete

> WEIGHTICIRCUIT TRAINING

Sun., Apr 7 9-11am
Discover the benefits of supplmenting your training with
weights.

> “TYING IT ALL TOGETHER’

Race Preparation and Review Clinic
Sat. May 11 9am-ipm $10.00
Bike/run workout with a review session to prepare for race
day.
For more information on the triathlon or any of the clinics,
please call Trish Holme at Ron Andrews recCentre, 929-7314.

$10.00

$10.00

=] NORTH SHORE
CREDIT UNION fat
mt

Fasten ingen Connunt

REGULAR STORE HOURS
MON., TUES., WED., SAT,

9a.m, 10 7p.m. a
THURS., FRI, $a.m. to 9p.m. Cycle

SUNDAY 10a.m. to 6p.m.
LYNN VALLEY CENTRE ONLY

MON.-SAT, Sa.m. to 9p.m.
SUNDAY B8a.m. to 6p.m.

North Vancouver
Recreation Commission

renner 1 etree t,