(they're next). ;
Spread the onioned ‘chop
generously with the sauce,
-cover the dish and put it into
.the .oyen for a good | hour.

Maybe ‘it’s. because I grew
up in the North,- where. all
the really ‘serious living: ‘is
done in the dreaded winter’
time. Maybe it's just sheer
masochism, but the Horrid
weather excites. my. ap-.
preciation of: good food,.
what you call “hearty dishes” _
with their abundant flavours
and tantalizing smells.
Today’s two dinners are of
that ilk.

- The first. is built on, pork»

bake along.

As for those spareribs, try
to find some of the small
“back” kind, and brown

pan.

While they're browning,
make your own gorgeous
barbecue sauce. (Also turn
the oven on to. 300F (150C).
Start with a cup of ketchup
(or add some to your lef-
tovers above) in a saucepan,
and add haif a cup of water
{125 ml) and a. good Tbspn.
(145 ml) of brown sugar and
the same of vinegar. Cut a
lemon in four, and drop the
quarters in as you give each
one .a good squeeze.
Worcestershire sauce .and
BR. Tabasco of course, and
.-@¢ither cayenne or chili
©. pepper or both.

Add as much horseradish
as your tonsils can stand —
this sauce takes a lot of
tasting, and you may need
more sugar, but when steam
starts coming out of your
ears, it's hot enough. Bring it
just to the boil, then pour it
over the browned ribs which
you have layered with slices
of onion.

Cover the pan loosely with
a piece of foil, and look in
occasionally — you don’t
want them too brown or too
dry, so adjust the former by
turning the heat down and

double loin by all means, —_
one is plenty for me,,. but you
canhavetwo. .

Turn the oven on to ‘350°F
(180°C) and while it heats
snip bits of fat off the chop(s).
and frazzle it in a frying pan .
to get ready for the .
browning. ‘

Prepare the meat with salt.
and pepper and some flour
rubbed on both sides: Let it
achieve a really attractive
colour.

Put the browned chop into
an oven dish, and lay a thick
slice of onion on top of it.
Now mix upa cup(250 ml) of
ketchup with 3 Tbspns. (45

. ml) brown sugar and % cup
(60 ml) of lemon juice or
~mild vinegar. Mix it in an~
empty plastic carton so that
you can refrigerate what you
don’t need and use it to help
barbecue the spareribs

by Eleanor
Godle y

While your motor’s idling,
scrub a potato, dry it and rub
it all over with margarine and
put it next in the casserole.

You'll get a prize from the
Energy Board if you put a
dish of canned corn in to
heat for half an hour, too, or
fix a stuffed pepper and let it

KITCHEN CORNER

Meals made without meat

By JUDITH MATHEWS
Cheese strata is a cross
between a cheese souffle and
a cheese omelet. I prefer it
because it has a little more
substance to it. Served with

cut in half. In 11" x 7” pan
layer bread with:

22 cups grated yellow
cheese; ending with layer of
cheese on top.

Mix together:

45 minutes in 325° oven.
Serves 4 generously, or
smaller servings.

canned pear halves and 4 eggs e
cottage cheese, it makes a 2% cups milk Call Classifieds
delightful light meal. 1 tsp. salt

986-6222

CHEESE STRATA
Butter 8 slices bread and

% tsp. dry mustard

Pour this mixture over

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them very well in a hot oiled

- some cole slaw for a perfect

bread and cheese. Bake for

>

|
C17 - Sunday News, December 13, 1981

the latter with more sauce.or
some water. Spoon the sauce

, ’ : . KITCHENS
that s there over the ee 106 West 4rd St. VANITIES .
rom time to. _fime. t North Van,B.C. COUNTERTOPS
they’re “done” when the” Phone 984-9741 APPLIANCES
meat comes loose from the CERAMIC TILE

bone — oh my.
Another. baked potato and

dinner. Messy, but perfect.
Arthritis a ad
research

is paying off.
FOR INFORMATION

CONTACT YOUR
ARTHRITIS SOCIETY.

to help
the needy.

Your donation of even just one
can of food can help provide a
Christmas dinner for a needy
family in our community.

The North Shore News is working with the North Vancouver
Christmas Bureau as a collection centre for donations of non-
perishable foods. All of us at the News are pitching In too, giv-
ing our Individual donations. We will assemble the hampers and
deliver them In time for Christmas dinner.

Here is a guideline for your donations:

Canoed or Fresh fruit and Vegetables

Canned or Bottied Drinke

Canned and Powdered Miik

Canned Meats & Fieh i.c. Bacon
Prem, Chicken, Tuna. ctc

Tea & Coffee

ttot Chocolate

Cranberry Sauce

Pickles

Nuts and Candy

Christmas Cake and Shortbread

Butter and/or Margarine

Soups - tinned and dchydrated
Cake or Cookie Mixes

Pudding, Bilecult Mixes

Peanut Butter, Jam. Honey. Syrup
Crackers, Cereais

Sugar (white or brown)

Nour

Spaghetti. Noodles. etc
Potatocs. Rice

Japanese Oranges

Christmas Napkins. Tabiccioth

wunnday

news

1139 Lonsdale Ave.,
North Vancouver, B.C.

north shore

news

Monetary donations are income tax deductible and are used
to purchase food certificates for those families who do not
recelve a donated hamper. Make your cheque payable to the
North Vancouver Christmas Bureau and mall or deliver to:

P.O. Box 8608 1
North Vancouver
V7L 4J35

Donations of toys. games ctc. in good condition are collected

at the North Vancouver City and District flrehalls and at the
North Shore Credit Union

wn