C2 - Wednesday, October 17, 1984 - North Shore News here’s no place like home FTER NEARLY a month of eating every meal in restaurants, I’m glad to be back to my kitchen! Britain can serve some good meals (and some awful ones!) but the thing I missed the most is a large variety of vegetables. Broccoh is featured at Safeway this week for 49¢ a pound. Wonderful stuff! If you have a microwave oven, always cook your broccoli in it. If anything, it brightens the green color and you can re-heat it without loss of either color or crispness. ] hke it best with plenty of cheese sauce. If you’ve any leftovers, buzz them in the food processor or blender. Saute an onion in butter and add light cream equal to the amount of broccol-cheese mix. Add more cheese if you like. Combine everything and heat gently for a delicious soup — enough for a starter for your next meal. Large eggs are $1.35 this week at Safeway. Try Eggs Florentine for an unusual brunch or lunch dish. For four, cook a package of frozen, chopped spinach ac- cording to package direc- tions. Or use an equal amount of fresh. Drain well and add a tablespoon of but- ter and salt and pepper. Ar- range the spinach in the bot- tom of four individual serv- ing dishes — individual souf- fle cups are ideal. Prepare a rich cheese sauce — 2 tables- poons each of butter and flour, “% teaspoon dry mustard and a cup of milk (or hight cream if you don’t care about calories). Add a cupful of grated cheddar and sur until the cheese melts. Add salt and pepper to taste. Poach one or two eggs per serving. Place on spinach and top with cheese sauce. Sprinkle with paprika and run under the broiler until the sauce browns a bit on top. Watch for the pork picnic shoulders at 79¢ a pound at Super Valu. You can buy very small cuts — 1% to 2 pounds — that are ideal for homemade soup. Simmer the meat for about three hours, remove it from the broth and dice — discarding the fat. Chill the broth and remove any fat that msed to the surface. Add your favorite vegetables and simmer until all are done before adding the meat. Adjust the seasonings — experiment with a dash of Worcestershire or soy sauce as well as salt and pepper. Chicken legs are another excellent buy this week at Super Valu — $1.59 a pound — frozen in approximately 3 Ib. bags. Try these for Chicken Caccitore. You'll need one leg per person but cook the whole package and freeze the leftovers. Brown the legs in a little oil in one of your big dutch ovens. You'll likely have to do this in two lots. Remove the legs and set aside while you gently cook a large onion (diced) and a large green pepper (seeded and diced) in the same Dutch oven. Add a large tin of tomatoes and a small tin tomato paste. budget beaters by Barbara McCreadie Season with 2 teaspoons each: garlic powder, mixed dried Italian herbs and sugar. Go easy on the salt — LUPUS DISEASE Common IT IS CONSERVATIVELY estumated that some 50,000 Canadians have some form of Lupus Erythematosus — an incurable, inflammatory disease more common than Multiple Scterosis, Muscular Dystrophy, Cystic Fibrosis of Leukemia. Yet few people anything about Lupus Therefore, the week of Orv tober 21 to 27) has been destgnated Lupus Awareness Week in BC and the rest of know Canada. The aim of the weck long campaign ts to provide pubhe information about the disease and support to those affected by Lupus If you've had BREAST SURGERY don't put off, any longer getting a proper fitting pro sthesis You tl comtortable conticker at few! nore secure and and so glad you did it | kinow Poe tree through it too Came wn and sew what ts available tn the very Latest forms bras ete Did you hinow all ae part of (he cost is COweTed by your med al plan’ Pleane information 984-8308 phone fon ore Mastectomy Boutique 237 St Georges Ave North Van OPEN MON FR 10 AM 5PM yet unknown in B.C. Lupus Awareness Week kicks off with a public information talk on ‘lupus — It’s Varied Spectrum™’ by Dr Andrew Chalmers at the Arthritis Centre, 895 W. 10th Avenue, Vancouver on Orc tober 22 at 8 pm Lupus ts a chronic unflam malory disease that strikes the connective tissue of the body which ‘glue’ the in dividual cells of body together, acting much the way mortar connects the bricks of a house The disease can change and damage several of the body's vital systems, including the kidneys, lungs, brain, heart, “Distinctive’ buropean style « ty of here in bb ¢ Qak or lanmnnate Shupping Costs skin, muscles, joints and ner. vous system Once thought to be rare and tatal, Lupus is) now known to affect one in 2,000 people, particularly but not exclusively, young women between 20 and 40 vears of ape Lupus Awareness Week in BC issponsored by the B ¢ fupus Assocation port group for their famuahes a sup patients and bor more in tormation contact the assouration al BIS Ww {Oth Avenuc, Vancouver BB ¢ VS/ IL 7) Telephone (604) 9V1 ORK) abinets with ne: import du (Se theyre made styles, » Custom Cabinets: avatabble . Replace or reface Professional DlaGNMAgG Service ~ Complete © Phone us for t kitchen cemodetlog ad free estimate aut geet e" OEMS | ame! THAT'S OUR GUARANTEE! COORDINATED KITCHENS LTD UDO) GREVI Fst 1974 ‘Onn Manage TSR bast bst Street 985-9128 tomatoes are laced with it. Return the legs to the Dutch oven, cover and sim- mer until the chicken is done — about an hour. Remove the cover and reduce the sauce, simmering gently until it’s quite thick. Skim any visi- ble fat from the surface — | use my turkey baster. Arrange the legs over hot, cooked spaghetti on a large platter. Pour sauce over and garnish with pitted’ black olives and parsley. If you like, you can top with sauteed mushrooms as well. Pass the grated Parmesan cheese. Spinach salad and_= garlic bread team well with this. Stop in at Stong’s for the boneless pork butt roasts at $1.48 a pound. I cook these, sprinkled with garlic salt, in my old cast-iron frying pan at 325° about a half-hour a pound or until ‘‘well done, pork’? on my meat ther- mometer. For the last hour, | add peeled and quartered potatoes, rotating them fre- quently so they brown on all sides. Don’t tell anyone, but that delicious stuffing I serve on the side ts Stove-Top! While you’re shopping for your pork, pick up a couple of bunches of baby carrots (39¢) and a package of fresh spinach (99¢) to. serve alongside. Woodwards is featuring fresh cod fillets at $1.69 this week. If we hadn’t eaten so many meals of fish-and- chips-in-newspaper lately, I'd be frying up a batch this week. My mother, born and rais- ed in Nova Scotia where cod is the staff of life, always steamed cod in butter (real!) with slhced onions, light on the salt and heavy on the pep- per. It was always served with potatoes, boiled in their skins and cooked cabbage. If I tried to hoist cooked cabbage in the direction of my family they'd stage a revolt but they'll welcome coleslaw — especially if 1 add sunflower seeds to it. Also at Woodward’s, watch for the red, seedless grapes at 99¢€ a pound. Remember, these are one of the fruits that got full ap- proval when | did my school- lunch survey this summer. if you’ve yot plenty of storage space, Buy Low is featuring onions — SO pound boxes for $7.49. Remember what happened to the price of onions last winter? Bread — 24 oz. loaves — at 49¢ is also a good choice at Buy Low. If your freezer is only half full, add a month’s supply of bread. You'll save on your electric bill as a full freezer operates more effi- ciently than an empty one. BEST BUYS: Safeway and Woodwards: Fresh mushrooms, $1.98 Ib. Stongs: Bananas, 25¢ a pound. Buy Low: Cross-rib New from California the latest in sculptured nails roasts, $1.88 Ib. Super Valu: 50 lb. carton potatoes, $5.99. 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