POrrrrTIS Pe PETrTTecreeeeresie ee Trrer creer yy

Rose Murray cooks up another recipe book

ONLY a grinch could —
say no to Rose Murray
when a phone call
comes to attend lunch
and discuss her cooh-
book just released for
the Christmas market.

Murray airived for alun- ~-

cheon interview at Hotel
Vancouver's hot new restau-
rant, 900 West with a copy of
her latest book, Rose
Murrays’s New Casseroles and
other One-Dish Meals .
(MacMillan Canada, $24.95).
Even our waiter got excited .
when he saw the cookbook
and recognized her as the
author.

An enthusiastic food
writer, Murray is constantly
on the lookout for new ideas
and recipes for her articles
and cookbooks. She’s the
author of the best selling
Canadian Christmas Cookin’,
Cellar & Silver, Secrets of the
Sea; Rose Murray’ 's Vegetable
Cookbook and she has con-
tributed to more than 40
other cookbooks,

Murray, a gifted teacher, is
adept at leading the reader to
success with casseroles, She
scours the markets of Canada
for ingredients so recipes are
international in flavor yet
practical in any part of the
country. -The result is a many-

_ Splendored.collection of hon-
“est homemade food. .

Why not'plan a: ‘couple of

evenings ‘of conicenitrated one-

"pot dinners with:a friend and
a.copy of Murray’s latest’. -
book. Two of you can divide
the work, the expenses and’
the spoils,

Follow Murray’s practical
hints for make-ahead casserole
suppers: -

*. When cooking pasta for
a casserole that is not going
to be baked right away, cook
until barely al dente, then add
2 cups cold water to boiling

_ pasta before draining.

Rose Murray's latest cookbook (above) is typical of
the celebrated authors’ offerings. She scours the
local markets for ingredients so recipes are interria-
tional in flavor yet practical in application.

© Remember that pasta or
rice tends to absorb moisture
as it sits in a casserole; be sure
there is enough liquid in the
casserole.

* If you know you're
going to freeze a casserole
and don’t want to lose the
baking dish to the freezer for
weeks, line the dish with foil
before adding the food.

Cover and freeze until solid,
remove from dish, overwrap
well and return to freezer. (To
use, place frozen food, still in
its liner, back in the dish. )

* Bath towels are great for

‘ transporting. casseroles to

potluck suppers because they
not only insulate but also
brace the dishes and keep
them from slipping. Towels
can also catch any drips that
do get away.

Vegetarian Lasagna

This moist and hearty veg-
etarian version has been a

favorite since it first appeared
in Homemaker’s magazine
several years ago.
2 Tbsp. vegetable oil
2 onions, chopped
2 cloves garlic, minced
4 ib. mushreoms, sliced
sweet green pepper,

chopped
1 can plum tomatoes (28
02.)
1 can tomato sauce (28 02.)
2 carrots, shredded
% chopped fresh parsley
1 tsp. PEach dried basil,
oregano, sugar and salt
% tsp. pepper .
pinch hot pepper flakes
1 pkg (10 02.) fresh spinach
15 lasagna noodles
2 eggs
1 Ib. low-fat ricotta cheese,
drained if necessary
pinch nutmeg
1 [b. part-skim mozzarella
cheese, shredded
lc. freshly grated Parmesan
cheese

In medium saucepan, heat

MERCEDES BENZ OWNERS

If you wish to sell your vehicle directly to Mercedes Benz or if you would like a current
evaluation of your vehicle, please contact t the Sales Manager at your convenience.

A PREE..

I 1 buy 1 Italian Tomato Beef Pie ah

j and get one FREE

| Saked or unbaked. Approx. 1.5 lb size

Westiynn Bakery

"LYNN VALLEY CENTRE 985-1622 1199 LYNN VALLEY RD., NORTH VAN

Crete
rer dee

wre

emt te Litky te teraes e wees ates .
Pe prarar ir avr ear re SOPOETPCET EC ST TOTS SPeerice Tit tei STS Ste lL ad coe ee eR th

oil aver medium heat, cook
onions, garlic, mushrooms
and green pepper, stirring
often for 5 minutes.

Add tomatoes with juice,
cutting up tomatees as finely
as possible, tamate sauce, car-
rots, parsley, basil, oregano,
sugar, salt, pepper and het
pepper flakes.

Bring, ta bail; cover,
reduce heat and simmer tor
30 minutes, stirring Gccasion-
ally.

Meanwhile, in heavy
saucepan, cook spinach, cov-
ered, with just the water
clinging to leaves after wash-
ing, for 2 to 5 minutes or
until just wilted.

Drain well in sieve and let
cool enough to handle;
squeeze out any moisture
with hands. Chop finely and
set aside.

In large pot of boiling salt-
ed water, covk noodles
according to package direc-
tions.

Drain and cinse with cold
water; drain again and spread
out on clean tea towels.

In food processor, whirl
eggs, ricotta cheese, nutmeg
and cooked spinach until fair-
ly smooth.

Spread one-quarter of the
comato sauce in greased 13 x
9-inch baking dish.

Arrange one-quarter of
noodles in single layer on top,
cutting one noodle in half
lengthwise to fit end.

Spread with one-third of
the ricotta mixture, then one-
quarter of the tomato sauce,
one-third of the mozzarella
and one-quarter of the
parmesan. Repeat layers twice.

Arrange remaining noodles
on top; spread with remaining
tomato sauce and sprinkle
with remaining Parmesan
cheese. (Lasagna can be pre-
pared to this point, covered
and refrigerated for up to 24
hours, Bake for 10 to 15 min-
utes longer.)

Bake, uncovered, in 350 F
degree oven for 30 minutes.

Cover with foil and bake
10 to 15 minutes or until hor
and bubbly.

Let stand for 10 minutes
before cutting into squares to
serve,

Lasagna can be cooled,
well wrapped and frozen for
up to 2 months.

Bake frozen in 350 F
degree oven, covered, for 1 %

1996 VW

Clearout

check them out at
Capilano
Velkswagen
1151 Marine Drive
North Vancouver

Tel: 985-0694

co
PD OPOS HOS AGG TLS

hours.)
Makes 10 to 12 servings.

Money Curried Chicken
and Apricots

2 onions, thinly sliced

Lc. halved dried apricots

4 chicken breasts

salt and pepper

4¢. liquid honey

2 Thsp. fresh lemon juice

1 Thsp. curry powder

1 tsp, ground cumin
Arrange onions and apri-

cots in greased shallow baking

dish just big enough to hold

chicken breasts in single layer.

Arrange chicken, skin side
up, on top. Sprinkle with salt
and pepper.

Combine honey, lemon
juice, curry powder and
cumin; drizzle over chicken,

Bake uncovered, in 375 F
degree oven for about 45
minutes or untit chicken is no
longer pink inside, basting
once or Dvice.

Makes 4 servings.

Kasey Wilson is a food,
wine and travel writer, vestau-
rant reviewer and British
Columbia contributor to
Pacific Northwest The
Beautiful Cookbook.

Manufacturers of Danish Salami, Rolle Polse, Paé, Medister, etc.

FRESH MEAT ° DELICATESSEN ¢ IMPORTED CHEESE
Canned Fish imported from Denmark ~ Candies ~ Remoulade - Fried Onions
_ Candies ~ Makronet ~ Tarielettar ~ Danish Delicacy, atc.

paqeurnnas

a ers Sere ed

The Tradition of Kyolic |
The Power of Ginsana }

"$9 Duo

lense

Reg. *45.98

Gamma Oil
$4 mg

ous 14"

Reg. 26.98

While quantites last -