From page 37 Drain and return the beans to the pot. Cover the beans with plenty of fresh cold water and br- ing to a boil. Cover and simmer gently for 25 minutes or until tender. Drain and cool. Bring a pot with 4 quarts of water to a boil. Add a pinch of salt and boil the pasta until af dente. Drain and rinse with cold water; drain well. Place the beans and the pasta in a large bowl along with the radishes and scallions. In a small bow! combine the remaining in- gredients. Whisk until smooth and add to the pasta mixture. Fold all together, cover and refrigerate for 4 to 6 hours. Fold the salad a couple of times while chilling. Serve with additional freshly ground black pepper. RED POTATO SALAD WITH BACON (Serves 4-6) This is a fine variation on regu- lar potato salad in that it keeps a day or two longer and the flavor is really very rich. 2 pounds small red potatoes Y% pound bacon, diced 1 cup peeled and thiszly sliced yellow onion 4 scallions, chopped Y% cup mayonnaise Y teaspoun dry mustard 1 tablespoon white-wine vinegar Ya cup olive cil Salt and freshiy ground black pepper to taste 2 kard-boiied eggs, peeled and chopped Wash the potatoes and drain. Using 2 paring knife, trim a band of the peel about “4 inch wide (depending on the size of the potatoes} around the cir- cumference of each potato. This will form an attractive ‘‘belt.”’ Boii the trimmed potatoes gent- ly in ample lightiy salted water until just tender. The potatoes are done as soon as they Pierce easily with a sharp knife. Carefully drain, spread on a tray and allow to cool. Cook the bacon in a medium- sized frying pan until almost crisp. Add the onion and cock until limp. Drain off any excess fat. Place the cooled potatoes in a bowl along with the cooked bacon and onion, and the scallions. In another bowl, blend together the mayonnaise, dry mustard, vinegar, oil and salt and pepper to taste. Add to the bowl of potatoes and toss together. Fold ja the hard-boiled eggs. Cove: and refrigerate. ARTICHOKE W!TH EGG AND PARSLEY SALAD (Serves 6-8) This is one of my favorite *quickies,’””? though it is best marinated for a couple of hours. For a variation you might want to add a small shot of curry powder. Please don’t mix the eggs with the salad until just before serving, FOOD Gardener’s salad looks very up-to-date because they will discolor the whole dish. As long as you keep the eggs separate from the salad you can make preparations a day or two in advance and then throw this together at the last minute. 2 14 to 15-ounce cans artichoke halves or quartecs, drained 1 cup peeled ard sliced white onion Y cup chopped parsley % cup olive oil 1 tablespoon lemon juice Salt and freshly ground black pepper to taste 5S hserd-boiled eggs, peeled and quartered Lettuce cups for serving Place the drained artichokes in a bowl with everything but the eggs. Toss well and ailow to marinate for 2 hours. Just before serving, add the hard-boiled eggs. Serve at once in lettuce cups. ONION AND COTTAGE CHEESE SALAD (Serves 8) I love onions with cottage cheese. If you prepare this ahead of time — and it will keep for a few days — use very mild onions or the flavor may grow to be a bit strong for you. And be sure not to put this on the torn greens until time to serve. 3 medium onions FEATURES THE JENN-AIR GRILL-RANGE COOKTOPS Be UPDRAFT GR DOWNDRAFT f° GAS OR ELECTRIC * SOLID-COIL-CERAMIC g © BLACK-WHITE-STAINLESS f° SINGLE-DOUBLE-TRIPLE @ HOME FURNISHINGS § 2 1075 Rocsavek Crescent § i North Vancouver i (2 blocks behind the Avalon Hotel) OPEN DAILY; Fri. 9-8; Sun. 12-4 SEE THEM NOW AT f COLONY | DRESSING: VY: cup white-wine vinegar Y2 cup olive oil Suice of 1 lemon Salt and freshly ground biack Pepper to taste 1¥: pints small-curd cottage cheese Ys cup chopped parsley 3 head romaine fettuce, washed and torn, for serving Cut off the ends of the onions. Peel the onions whole and slice into rings about ‘%-inch thick. Place in a large stainless-steel or porcelain bowl. Combine the ingredients for the dressing and toss with the sliced onions. Cover and refrigerate for 2 days. Toss a couple of times . while refrigerating. Drain the onions, reserving the dressing. Toss the cottage cheese with the drained onions and the parsiey. Arrange the torn greens on plates and drizzle with a little reserved dressing. Top with the cottage cheese mixture. GARDENER’S SALAD (Serves 6) This is a fresh and crunchy salad of vegetable, sticks, and it holds up for a couple of days. Think of i! With the biggest oven in the industry Wednesday, August 5, 1992 — North Shore News - 39 This is typical of a salad served in New York and Chicago at the turn of the century. It looks very up-to-date, but it is quite old. 1 cup peeled and julienned carrots 1 cup julienned green beans Y: cup frozen peas 1 cup julienned green zucchini J cup julienned yellow zucchini Y2 cup peeled and chopped white onion Ys: cup cored, seeded and julienn- ed red bell pepper DRESSING: 2 tablespoons chopped parsley ¥% cup olive oil 2 tablespoons white-wine vinegar Juice of 1 lemea Salt and freshly ground black pepper to taste Lettuce cups for serving In a large pot of simmering water blanch the carrots, beans and peas for a few minutes and drain. Rinse in cold water to stop the cooking process and drain again. In a large bowl, toss the blan- ched vegetables with the zucchini, onion and bell pepper. Mix together the ingredients for the dressing, add to the vegetables and toss well. Refrigerate. Serve in lettuce cups. B ag terms 48 ™ FOR any MAKE OR MODEL PLEASE CALL ANBLESIDE AUTO SALES & LEASE 925-3235 Sea S58 at The biggest just got better. 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