Follow these tips for
perfect potato salad

you’ve got some fresh, white pep-

IF THIS summer continues along the current promising
lines we’re going to hate the sight of our kitchens.

Mine is especially bad — I’m the
doze who had track lighting in-
stalled without asking anyone
about the heat factor involved with
six spotlights. .

Mind you, I can see quite well as
fong as I’m not flat on my back
with heat prostration. For that
feason, 1’m apt to be caught cook-
ing at midnight for the following
day.

This can lead to a problem —
prompt refrigeration is essential,
even if the product is still hot. Get
it into the fridge anyway.

One other trick is to prepare the
essentials for foods like potato or
macaroni salads but keep the

dressing separate. Combine just

before serving.

budget
beaters
Barbara McCreadie

Hard-cooked eges often come
served with an unappetizing b’ick
ring. Not in my house! 1 learned
the secret years ago and here it is:
The black ring results from two

things: overcooking and faulty
chilling.

A big potful of eggs (six or
more) takes just 15 minutes from
the time they reach the boil and
you leave them lop-sided on the
burner. That way, they keep hot
but don’t boil. Smaller quantities
take 17 minutes because they reach
boiling point faster.

If you’re in doubt, cook one ex-
tra egg and test it. Eat it for a
snack if you dislike waste.

As soon as the pot of eggs is
cooked, drain.

Replace the lid on the pot and
shake vigorously to crack the
shells.

Immediately, turn on the cold
water and fet it run over your
cracked eggs to start the cooling
process. Meanwhile, crack out a
tray of ice cubes and add, turning
off the tap, of course.

Summer parties usually lead to
gatherings around the backyard
barbecue. They also lead to Mom
saying something stupid like,
“Could I bring something?”’ Ever
been turned down? Me neither.

One of the most inexpensive —
and the most popular — offerings
is a big tray of devilled eggs. With
eggs often appearing at as little as
$1.29 a dozen, you can appear
with 24 devilled eggs and your
reputation intact.

There’s no recipe for devilled
eges — but if anyone, ever, uses
that ucky product (a sweet mayo)
they deserve to take their fully-
loaded tray back home. Real
mayo, please.

Begin by peeling the cooked eggs
under cold water — no sense
cracking Grannie’s dentures on a
chunk of shell.

Split the eggs, lengthwise, and
turn the yolks into a bowl. Mash
down with a potato masher and

add a big spoonful of REAL
mayo.

Whip the mixture with an elec-
tric beater, adding more mayo, a
spoonful at a time, until the mix-
ture is fluffy but still quite firm.
Add a dash or two of sait but
don’t touch the pepper unless

per on hand. Black specks look
dreadful.

whites. You can get fancy at this
point and pipe it back with a
pastry tube. I use two small teas-
poons.

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Spoon mixture back into egg

988-1100

Sve Jallied
Page 37

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Automotive services and products are not available
in the following stores: Moose Jaw

Automotive products are available and tire and bat-
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SEARS

your money's worth...and more
Prices in effect tlil Sunday, May 28 .

NORTH VANCOUVER, Capilano Mall, open dally 9:30-5:20, Thurs. and Fri. till $, Sun. noon to 5 p.m., phone 985-7722
Sears Canada Inc. Satistaction guaranteed or monsy refunded ‘“fieg" ‘and “Was” refer to Sears Canada Inc. prices.

433-3211, Rich:nond , Tuesday and Saturday 9:30 a.m. to 5:30 p.m. , Thursday and Friday till 9:00 p.m.

; Surrey 588-0811; Monday, Wednesday,
‘Shap Sunday from 12 noon to 5:00 pm. Cantlanc Mall 965-7722, Shop Monday, Tuesday, Wednesday and Saturday 9:30 a.m. to 5:30 pm. Thursday and Friday till 9:00 am. Shop Sunday from 12 noon to 5:00 am.

35 - Wednesday, May 24, 1989 - North Shore News