A ge, food Fight inflation with pasta Supermarket trips are carefully planned excursions as shoppers keep a keen eye open for the best values. Pasta continues to appear at the check out counter as homemakers realize _ its values. You can serve more economical, more nutrit- ious, more varied, more easily cooked dishes with egg noodles, elbow macaroni and spaghetti as the bdse. As increasing numbers of women work outside of the home, recipes requiring a minimum of kitchen time are in dema. J. How about a nourishing egg noodle dinner which is ready for the table in about fifteen minutes? noodles flavorful side dish. Serve Confetti Noodles with chicken or turkey, seafood, meats or top with creamed eggs or chipped beef. Egg are a Pasta contnbutes valuable nutrients tO our meals. enriched pasta supplies significant amounts of the B vilamins — niacin, thiamine and riboflavin as well as iron. The carbohydrate content give us food energy. Combine enriched pasta with complete protein foods, fish, meat, eggs, cheese and poultry. FIFTEEN MINUTE NOODLE DINNER 8 oz. medium egg noodles (about 4 cups} 1 tablespocn salt 3. quarts boiling water 1 cup butter or margarine. cutinto pieces 1 cup water 1 teaspoon salt 1 cup thinly sliced carrots 1 package (12 oz.) frozen whole kernel corn 1 package (12 oz.) frozen cut green beans 1 cup cooked or canned small whole onions, drained 1 small garlic clove, crushed Ye cup finely chopped parsley Gradually add noodles and | tablespoon salt to 3 quarts rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Turn noodles into bowl. Add “4 cup butter and toss until butter is melted. While noodles are cooking. prepare vegetables. In a large saucepan, heat 1 cup water and 1 teaspoon salt to boiling. Add carrots, corn and beans. Heat to a boil separating beans and corn. Reduce heat to medium and cover; cook until all vegetables are just tender, about 5S minutes. Add ontons and heat through. Drain. Add remaining 2 cup butter, garlic and parsley to cooked Cuisinart® Class 4 lessons & individual attention covering all aspects of food processor operation Special hints & techniques. take home reqpes Starts Feb 20 Helen Cunningham 926-3641 rime Rib Night? Every Thursday A1O oz gourmet prime cut of prime rib tenderny cooked just the way you like tt Served with soup or salod Select fromm a choice of baked potatoe, homemade pan = fred potatoes. tranch tried potatoes or rice. with a different vegetobdble Hanging Jartby é PASTA: An economical way to make a hearty meal. vegetables: toss until butter is melted. Arrange vegetables over hot noodles stuffed olives ‘4 teaspoon coarse black pepper on serving plate. Gradually add noodles and salt to rapidly boiling CONFETTI NOODLES water so that water con- tinues to boil. Cook un- 8 oz. medium egg noodles covered, stirring oc- (about 4 cups) casionally until tender. tablespoon salt quarts boiling water cup butter or margarine 1 Drain in colander. 3 2 tablespoons sesame seeds 2 Melt butter tn large skillet - over medium heat; add seasame seeds and stir until tablespoons poppy seed lightly browned. Add ‘a to 1 tablespoon caraway noodles and all remaining or dill seed ingredients to skillet; toss ‘a cup chopped pimiento- lightly until combined. Cub. CNecora tor Ruth has 20 years ex- perience decorating cakes, with her basic training in England. She specializes in Wedding Cakes, Club Events and Special Party Cakes. ERuth | S. awyer 987-4847 Twin Towers Schnitzel Experience The Schnitzel onginated in Austna and has become popular in central Furopean countnes In fact the Schnitzel is a thin cutlet of veal It can be prepared many different ways. either sauted in natural juices or breaded & complimented with either ham «heese, asparagus fips mushroom sauce & many other tasty foods We are proud of our vaned selec fon prepared by our own Furopean chef We recommend © Ordon Blea topped with mushroom sauce flavoured with sherry & should be eaten with traditional |uropean home fred potatoes Cur Sc tinitzel ts a complete Stoner in luGding soupy OF salad moderately poric ec front, 30 YO to $& VO Monday nights closed except holidays 180 East 2nd St. at St. Georges 980-1510 C13-Sunday News, February 10, 1980 May we take vour order. now? Call display advertising 980-0511 eS Oscarssou's The Finest in European Breads, Cakes & Pastries OUR THRIFT STORE @ located at 288 Pemberton Ave. North Vancouver SUNDAY SPECIAL Yesterday’s Potato Bread and Rye Bread Mix & Match 5/5189 Mon. - Sat. $:30-5 Sunday 12-5 980-7031 Sirloin Steak and Lobster Tail Every Day Order this deliclous Combination 6 oz. of top sirloin with lobster. Served with soup or salad. Select from a choice of baked potatoe. homemade pan fried potatoes. french fried potatoes or rice. with a different vegetable changing dally 310) Lonsdale