C5 - Wednesday, August 15, 1984 - North Shore News PASTRY AND SQUARES Triticale rolls out another column HIS JOB is mostly a lot of fun, talking about food and drink, without any threatening overtones of racism or environmental spoilage or funny politics. Even Liberals and Con- servatives eat, and cookery may be the last truly in- ternational bastion. No one gets frothed up over a recipe for Borscht, demanding equal time for Pea Soup or Louisianna Gumbo. I’m free of all that. What I am not free of is the fall-out from food. There is more of me in front of this typewriter than there used to be. My iron will protected me for along time, but moth and rust have corrupted that defense. I warn you — for the next month we'll share recipes for lettuce: lettuce en brochette, lettuce juice, dried lettuce cereal, lettuce souffle. Before the portcullis clangs, though, | have to tell you the rest of the Triticale story. It all started with that Five-Grain bread from the wizard bread-maker in Vic- toria, which used Triticale flakes. It was my first ex- perience with this special grain, and all I knew at that time was that it was like oat flakes but coarser, heartier. Now | know, thanks to the Tritirich people in Winnipeg, that it’s richer and tastier and better for you than your usual ‘‘all-purpose’’, and my own contribution is that it is also. chewier. You know you're eating something real. To give me a broader base (for opinion, that is), I made some pastry with it, and also a Banana Bar. Both were very simple mixtures, both were well accepted, and both were chewy. The pastry recipe looked like something you’d put under quiche, or over meat pie, never dessert, but I was surprised to find it very ac- ceptable with a glob of lemon butter, and what's more not fragile, as my other tart pastry always 1s. This will make one pie shell or 14-15 tart shells: 1 cup of Triticale flour “% tspn. of salt Y% cup of cold lard 46 Tospns. of cold water Set the oven at 425F. Stir together the flour and salt, and cut ig the lard. (1 the kitchen ran er Godley prefer the water- displacement method for measuring a third.) When flour-lard is mealy, trickle the water over, stirring, and press into a ball. Roll the dough, which is soft and sticky, between two sheets of waxed paper. I had to re-roll several times, to make the tart shells thin enough, needing fresh waxed paper each time. Bake for 10-12 minutes un- til hight brown. If { were go- ing to use it for quiche, I’d freeze it first. Very interesting. The Banana Bars recipe makes at least two cake-pans full, or one jelly-roll-sized pan, and yields 3 dozen bars. Because of the cheese, they have a piquancy beyond the banana flavor: Y cup of margarine, softened 1 8-oz. package of cream cheese, softened 1% cups of brown sugar, packed 2 very ripe bananas 1 egg Y% cup of milk Winning chicken casserole THE WINNER of our recipe contest this week is N. Wat- son with her recipe for Chicken Cauliflower. Ms. Watson wins a voucher for $10.00 worth of meat of her choice from North Shore Quality Meats, 1406 Lonsdale Avenue or Lynn Valley Meats, 1243 Ross Road, North Vancouver, BC You could be our next win ner Send your favorite recipe to the North Shore News Reape Contest, 202 1139 Lonsdale Avenue, North Vancouver, BC V7M 2444 Please be sure to include your phone number CHICKEN CAULIFLOWER | large cauliflower in sprigs 1 lb. cooked chicken in pieces 2 0z. of butter 1'4 oz. flour Y% pint chicken stock Salt and pepper to taste | oz. flaked almonds 402 grapes, de-pipped and halved or quartered ‘2 oz) of butter Put cauliflower sprigs into boiling water with salt) Cover and cook about 10 minutes unul yust tender To make the sauce, melt butter ina pan, mix in the flour and cook gently | 2 minutes, gradually strain the stock Bring to the boil and simmer tor § minutes Add taste and the chicken the cauliflowes seasoning fo Strain , star carefully mto the sauce and put in a serving dish Toss the ty of shipping costs here in £3 ( ve Oak orf v Replace or reface KITCHENS LTD. *‘Distinctive’”’ European style cabinets with no import du ( quse they re made laminate Stytes ” vy Custom Cabinets avatlatle wv Professional Planning service Y Complete kitchen cemovetling ve Phone us for a free estimate oe pod pruce geno val yee / every ume. THAT'S OUR GUARANTEE! CO;ORDINATE UDO GREVE/Owmer Manager qe 225 East Ist Street YQ _. Est. 1974 almonds in remaining butter to color them, add the grapes just to warm them and scatter both over the cauliflower. Serve hot with boiled potatoes and leeks. 490 2 cups of Triticale flour 1% tspns. of baking powder 1 tspn. of salt 1 tspn. of cinnamon 1 cup of chopped walnuts Y%2 cup of raisins icing sugar for dusting Set the oven at 350F. Cream the margarine, cheese and brown sugar until light and fluffy, then blend in the bananas, egg and milk. Beat well. Stir together the dry ingre- dients in another bowl. Add them to the creamed mixture, then fold in nuts and raisins. Spread the batter in a greas#d and floured pan, and bake for 30-35 minutes, checking with a toothpick for **done’’. Allow to cool, sprinkle with icing sugar, and cut into bars. Don’t offer me any, thanks. NOW ACCEPTING REGISTRATIONS FOR SEPTEMBER FOR INFORMATION PLEASE CALL 929-4021 THE STEAK SHOP TENDERS A GREAT DEAL ON STEARS. OFF TENDERLOINS AND 960° OFF SIRLOINS. Theres still some sizzle in (he old barbeque season yet and so were offenng a couple ot very tasty deals For just $3200 you can get Our pul y 6 O72 Cendenain steaks and youll save a healt hy “400 0n a bOx of six Ot for only $2000, you can get Our finest th oe sintoin steaks at a Savings Of S600 per box cit eacghit You might want Co dO some stocking uipand pick afew boxes of each while the once sy Fuge Both our Cendenorrs and Our sifoins have been aged a full 21 days Co bring Out Che peak tHlavour and tender ye referenced The Steak Shap THE BEST OF A STEAKHOUSE IN EVERY BOX PARK ROYAL SHOPPING CENTRE - South Mall - ness And each steak ts individually val UUM sealed SO yOu Cah use ds Many a yOu need and leave the rest in your freezer alt sealed Hf you'd prefer, you can also purchase two of our tenderloin steaks for the special pnce of $1100 or two of our sirloin steaks for the speaal price of $5.00 Our off ers good until Gaturday August » 1984 And that gives you two weeks CO put some more SiZZte Into your SUMMme}# SO Oday US a Vist af (he Sleak Shop and do some StOCKING Up) SOOr We thunk you UH find oun deal very tender