28 - Wednesday, February 18, 1987 ~ North Shore News

Lifestyles

{INEXPENSIVE DINING
Lunch specials can’t

THERE ARE two plugs I
have to pass on this week.

First, if you haven’t taken ad-
vantage of the lunchtime special
being offered at Cheers (East Se-
cond at Lonsdale} do it now. The
**special’’ runs out at the end of
this month.

This is the place to take your
“bottomless pit’? of a teenager!
For $2.99 you may take a run or
more at a very large salad bar, in-
cluding all the things I like, like
fresh spinach (there are heavy duty
offerings like potato salad, curried
rice salad and pasta too) plus ail
the usual salad makings.

Next, you are treated to a cup of
soup — this changes daily — I had
the cream of chicken and it was

nice.

by Barbara
MeCreadie |

of thal “doesn’t fill you up, you ou
may have your choice of a number. ‘
of | sandwiches’ '— ‘including old —

‘favorites like beef dip, corned beef
, on rycand hamburgers. :

“At that price-you’re a fool to eat
at home; : at’ ‘least until, the end of
February: *. .*

Next;.I’ve a deep: fondness for

fish. and ‘chips, probably. due to a
visit or 30:-to Britain. ‘Must con-
fess, even some of the yell-! known

F:& C outlets around town can’t -

- compare to some little chippery on
Hogshead - Road.” or. . Donogood
Lane. :

. The last place’ Yr d have expected ;

to find marvellous fish and chips is
at the’ North Shore Winter Club.
Not. because they. can’t run a
_kitchen — the food ‘is currently
commendable, but because they
aren’t primarily a food outlet.
Their: service is strictly a conve-
_ nience for members. .

The problem is that you must be
a guest of a member to use the fa-
cilities: Mind you, everyone knows
someone who can bring them in. If
all else fails, cail up and ask for a
tour of the premises — I’m sure
they’Il let you stay for lunch.

_If you don’t mind cafeteria din- .
ing, eat there. If you want to get -

away from possible swarms of
ankle-biters, go upstairs to the
lounge and dine. Oh, yes: I forgot
to mention the price: $3.25. Two
huge pieces of battered fish and
enough chips to spoil your appetite
for your next two meals.

Only one thing I'd like to see —

please, NSWC, get some shakers ©

of dark malt vinegar and coarse
salt. I might never go back to
England!

So, who needs recipes with two
bargains like those? Answer: Ail of
us, particularly someone: like me.
Can you believe this scene?

It’s the end of a hectic day. My
friend phones, invites me down for
a drink and I’m down the street
before the ink dries on the iast line
of typing.

We're comfortably into a glass
of stuff with ice floating on top
when the phone rings. My kid.
“Mom, when do we eat around
here? Dad.. will be home. any

minute and things aren’t looking
good in the food department.”’

My friend shook her head.
‘“‘Barb, what have you done?
You're supposed to be efficient.
Your kids are supposed to be so
independent! That one is 20 years
ojd.”’

I went home and made dinner.
Quit laughing.

Here’s an old standby — one
that I hadn't made in years until

Brian said, ‘‘Remember that mac-
aroni casserole you used to make?
Whatever happened to the reci-

pe?”’

Heavenly Hash
1 Ib. lean ground beef
1 large onion, chopped
1 green pepper, chopped
1 cup elbow macaroni, cooked
1 tin tomato sauce
% cup ketchup

1 teaspoon mixed Italian
seasoning herbs

1 teaspoon garlic powder

salt and pepper

1% cups grated cheddar — I use
medium or old (divided)

Cook the meat gently with the
onions and pepper, stirring to
break up the meat. When the meat
has lost the pink, stir in the re-
maining ingredients, reserving 2

cup cheese. Stir until cheese melts.
Pour mixture into 9 x 14’’ pyrex
cake pan, well sprayed with Pam.
Top with remaining cheese. Bake
until bubbly, about 25 minutes.
Toast some garlic bread and make
a green salad while the casserole
bakes. Easy!

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