nee A ne lt te FC EEE a dma eine ateads oF 24 - Wednesday, November 15, 1989 -— North Shore News Foop Pot-pourr! can light up your life A WARNING from Consumer and Corporate Affairs: Watch out for fires caused holders. The liquid wax may crack the buruer base, the wax may catch fire and the supporting surface can scorch. ‘‘Heat generated by the burning wax, however, was not found to be sufficient to cause cot- ton fabric or paper to catch fire.” That sounds like hogwash to me — fire is fire and I’m dara sure if I light up a glob of wax on my ta- btecloth the whole thing is going to go up in smoke. They suggest that you look for candles with no protruding wick at the bottom and go for the large size with plenty of ventilation. Aiso, watch that the water doesn’t boil dry. TI suggest that you either watch the burners at all times or better still, get your zest from pot-pourri by hanging your nose in the bowl. Unlighted. budget beaters Barbara McCreadie eee My new desk has spikes poking up ali over the place. On: has an inch-thick collection of recipes I’ve clipped from various publications, yowing to try them should they ever resurface. Now, with the spike, they don’t have to flutter out of the bottom of a drawer. This one I gave to my daughter to test. She said it was awful and green-colored to boot. I tried it too, cutting down the amount of parsley by two thirds. We loved it. Mine stayed a lovely creamy yellow color — golden when broiled — and had tiny flecks of parsley throughout. No green glop! Mustard Grilled Chicken 2 whole chicken breasts (4 halves) skinned and boned Sauce: Combine in blender: I clove garlic 1 medium onion, quartered % cup Dijon mustard % cup olive oil juice of one lemon dash of Worcestershire sauce Buzz in pulses until pureed. Add: 2-3 small sprigs parsley (cut down from % cup) Pulse watil just chopped — flecks of parsley visible. Marinate chicken breasts in the mixture for several hours. Broil three inches from heat about five minutes each side. Test by piercing the thickest part with a sharp knife — juice should run clear. Simmer remaining marinade and spoon over grilled breasts. I served this with steamed new potatoes and broccoli buttered and by candle burning pot-pourri dusted with grated Parmesan and cracked pepper. We had one large grilled breast left over and it made two delicious sandwiches on nine-grain bread. wee I am looking at three large bananas, suitably brown-speckled — well past my favorite eating stage. Since I’m determined to put a stop to the wasted food we insist on accumulating, those bananas are slated for banana bread. However, being inclined to be lazy and quite short of time, 1 dug out my favorite super-fast banana loaf recipe. The speed is directly a result of two fine pieces of equipment — a blendez and a microwave oven. Super-Fast Banana Bread Dry ingredients: Stir together in mixing bowl: 2 cups all-purpose flour M% cup sugar 1 tablespoon baking powder ¥2 teespoou Lbuking soda Y teaspoon salt 1 cup chopped walnuts Buzz in blender: 2 eggs % cup sour milk or buttermilk 1 teaspecn vanilla % cup margarine, melted (micrc- wave) 3 soft bananas Pour contents of blender into dry ingredients. Stic only enough to mix. Spoon into greased loaf pan and bake at 350°F about an hour or uniil center tests done. ae Here’s another, even faster way to get some use from over-ripe bananas. Watch for cake mixes when they come on sale — often 98¢. Ignore the directions on the package. The mix should be a reg- ular-six mix, one requiring the ad- dition of two eggs. Banana Spice Cake 1 spice cake mix 1 cup mashed bananas (3 or tess) Y% cup water 2 eggs Y, cup chopped nuts Beat the bananas, water and eggs together until fluffy — one minute with mixer. Beat in cake mix for two minutes. Stir in nuts. 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