hn Shore News

Simplicity counteracts seasonal extravagance

THERE ARE a few things I'd really like to do before the
holiday season. It would be a big bonus if I could lose 10
pounds. Isn’t that a helluva task when we’re all busy bak-

ing and freezing?

I wouldn’t mind winning a lot-
tery, either. Every year I vow to
trim Christmas spending, but it
seems to romp away from ime.

And, Vd like to find the perfect
gift for my husband. Why is it
that finding something special for
hin eludes me, almost every year?
There’s not a golf gizmo left that
he doesn’t have.

Last year I got him Nintendo
and lost him to Mario for: three
months! We even renamed Timmy
“Luigi’’ because one elderly tom-
cat got addicted, too.

Well, if I forget the 10 pounds
and the tottery, I might get lucky

-on the last.

Meanwhile, this is a good time
of year to look at real ‘‘Budget
Beaters’? in the kitchen. With all
the food and drink coming up in
the next month, families can do
with a little simplicity at home.

Here are a few old favorites to
keep costs down.

Tomaie-Beef Macaroni and
Cheese :

This feeds six and is excellent
warmed up for lunches.
it ib. lean ground beef
1 lage onicn, chopped
1 Jorge green pepper, chopped
1% cups elbow macaroni, cooked
1¥i cups grated cheddar, divided
1 fia cream of tomato soup
soup tin milk
% cup ketchup

‘Cook: meat gently, breaking it
-up. Add. onion and green pepper,
cooking until meat is tightly done
and vegetables are limp. Combine
with remaining ingredients in a
large sprayed casserole: Reserve 2
cup of the cheese for the top.
Bake at 3SG? about % hour. / like
to hold the topping cheese off un-
til the last 15 rainutes of cooking.

Whole fryers are a good buy
this week in several stores. You
can get a lot of meal power out of
one 3-Ib. fryer! Of course, the
‘most obvious way to handle the
bird is stuff it and roast it. Four
people will dine well and the car-
cass can go to the soup pot.

A far more economical way is
to simmer the whole bird in four
cups of water, flavored with
chicken: granules, a bay leaf and
some celery tops. This takes about
half an hour. Always
chicken cool in the broth.

Remove the meat from the
bones and dice. You'll have three
to four cups of meat. Return the

let the =

Een

BUDGET BEATERS

bones to the broth and simmer for
a couple of hours more. Strain
and refrigerate. VIl give you some
soup ideas later.

The chicken meat is sufficient
to make two casseroles that’ will
feed six each -— recipes follow.
Or, you can make one casserole
and provide bagged lunches for

_ four (my favorite recipe follows).

Easy Chicken Casserole

2 cups cubed cocked chicken
2 cups Chinese fried noodles (buy
bulk)
¥ cup finely diced onion
1 cup sliced celery
1 tin mushroom stems and pieces,
Grained but reserve liquid
Yr cup whole almonds or cashews
1 tin mushroom soup
1 tablespoon soy sauce.
salt and pepper

Spray or butier a six cup casse-
role. Reserving “% cup of the
noodles for topping, combine all
ingredients and toss well. Sprinkle
with about % cup of reserved
reushroom liquid and bike at
375° about half an hour or until

bubbly.

Sprinkie with reserved noodles
and return to the oven for five
minutes to heat them. Stir-fried
broccoli is excellent with this.

What should you do with the
chicken stock? Bring it to a boil
and turn it into:

Chinese Corn Soup
Broth
1- 14 oz. tin creamed corn
2 tablespoons sey sauce
{ cup diced cooked chicken
4 green onions, diced
(maybe) sali

Turn the corn, soy sauce and
chicken into the simmering broth.
Heat. Taste for seasoning. 1
sometimes thicken this with a ta-
blespoon of cornstarch mixed with
a little cold water. .Garnish with
gteen onions.

Chicken Noodle Soup
Broth
3 cups assorted vegetables, ciced:
onion, celery, carrot, yeliow tur-
nip, parsiey and zucchini are my
‘favorites :
i cup dry noodles (these hold up
better than fresh pasta but you
can substituie fresh ravidii oz
other stuffed pasta)
2. tablespoens Worcestershire
sauce .
1-2 teaspoons mixed dried Italian
herbs
salt and penper to taste
(some of ihe remsining cut up
chicken: is optional)

Stir the vegetables into the hot
broth and simmer until tender but
not mushy. Add dry pasta and
cook until tender — about half an
hour.

Add seasonings and simmer a
few minutes to develop flavor. We
love this served with sliced jack
cheese in the bottom of the bowl
(the hot soup melts the cheese),
lots of grated Parmesan on top
along with croutons.

Chicken Salad Sandwich Filling
2 cups diced cocked chicken
1 cug finely diced celery (add
more if you need an exteuder)

% evp stivered almonds

Call for Christmas carollers

THE ANNUAL ° Vancouver
Carol Ship Festival is appealing
to all choirs, carollers, schools,
church groups or festive ethnic
singers to participate in the
Carol Ship festival at Science
World.

Singers will perform for the
arriving carol ships. Dates are
Dec. 7-12, 16 and 17 from
7:30-9 p.m,

For information, phone Emi-
ly Esch at 926-5050.

pon't be a dishwasher.

Combined made a Snecial Purchase
oF &.E. deluxe, dullt-in dishwashers!

e 3 level wash system

Dua! detergent
dispenser

Soft food disposer
Miuulti-orbit * wash

arm
Extended self cleaning
filter

Automatic rinse agent

dispenser
Special Purchase
Price:

Limited Quantities

° 9 wash cycles
including:
Potscrubber, Nornial,
Short wash.
China/Crystal, Rinse
and hoid, Heat dry
option, Air dry option
Temperature sensor
system —

Electronic systems
monitor

Rack system: Upper

- Super and 1 cup
sheif; Lower - Super
Extended warranty on
Permatuf tub
Colours: White,
Almond, Grey, Black

At your Authorized G.E.

Sales, Service & Parts store:

real mayonnaise
salt and pepper

Combine, adding mayonnaise a
heaping spoonful at a time until
the mixture is moist but not
soggy. This is great on all-grain
bread. It makes enough for six big
sandwiches — more if you add
lettuce, sprouts, swiss cheese slices
or whatever takes your fancy.

It is also delicious for open-
faced cocktail canapes — garnish
with pimenio and parsley.

BEST BUYS: Despite dire warn-
ings about. price hikes for im-
ported leafy vegetables we’re still
OK. Look for excellent pork buys
and squeeze your own orange
juice. - ,

SUPER VAL U: Pork shoulder butt
roast (cut your own steaks), $1.48
Ib.; fryer iegs (backs), 88¢ 1bd.;
jean. ground beef, $1.88  Ib.;
Clover Leaf tinned sockeye, flats,
(L), $1.98; sprouts, 39¢ Ib.; green
onions/radishes, 33¢.

STONG’S: Pick your favorite
pork cut — all featured this week.
Especially good — side ribs; $1.48
Ib.; sausage, $1.68 Ib.; loin chops,

see

a ee

$1.78 Ib.; Five Roses flour, $4.88
— 10 kg, (coupon); navel oranges,
34#/99¢; celery, 29¢ Ib.; green
beans, $9¢ Ib.

SAFEWAY: Clip’ 2/1 pop
coupons — stock up for
Christmas. Whole fryers, 87¢ lb.;
pork: boneless but roast, $1.69
ib.; side ribs, $1.69 Ib.; regular
ground beef, 54 chubs, 88¢ Ib.;
Green Giant assorted tinned
vegetables, 78¢; Royale tissue, 8-
roll, $2.44; seedless red grapes,
59¢ Ib.; Jeaf lenuce, 59¢; cucum-
bers, 49¢ Ib.

SUPERSTORE: Nete coupons in
fiyer and $30 coupon in Sunday
News. Frozen pzeled shrimpmeat,
$3.49 Ib.; navel oranges, 33¢ Ib..

Sif [i]s

CSA
Ls

BLACK COD

1410 Lonsdale Ave.
NVancouver

988-0747

FED tm Cinta

When you receive our Christmas Appeal letter this year,
share what you can. Return your donation in the envelope
provided to The Salvation Army, #671-198 West Hastings St.
Vancouver, BC. V6B 1H2. This Christmas, so many are
counting on you to remember...tne envelope, please.

SUPPORT THE
CHRISTMAS
=. APPEAL

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