Planning ahead for Halloween

HE STORES are

full of displays of

Hallowe’en
goodies - my major pro-
blem is where to: hide
the stuff so my family
won't eat half of it
before the trick-or-
treaters arrive.

When our three were
small, | always appreciated
the neighbors who handed
Out anything in a tightly-

sealed package. After a kid -

has dragged a sack all over
the ighborhood, — usually
in the rain, loose jelly beans
and cracked peanuts made ah
awful mess.

Another great idea, look
for 156 ml tins of Town
House apple juice at Safeway
at 5/$1. Pick up some for
school lunches while you’re
at it.

Also at Safeway, whole
pink salmon are featured at
$1.49 a pound. Try steaming
them and = serving with
Parsley and Egg Sauce. To
one cupful of medium white
sauce (2 tablespoons each
butter and flour, | cup milk)
add two sliced hard-cooked
esgs and a handful of chop-
ped parsley. Season with salt
and lots of cracked pepper.

Combine left-overs with
equal amounts of sauce and
cooked egg noodles. Add '%
cup slivered almonds and top
with buttered crumbs. Bake
until bubbly. Good with
cheese biscuits and green
peas. :

Super Valu is. selling
medium ground beef at $1.59
a pound this week. Try this
recipe for Beefwiches. This
recipe duplicates the expen-
sive mix in the burgundy tins
< ook one pound of medium

leantground beef until it

ges color. Stir to break

‘meat while uw cooks.
Spoon off any excess fat
Add 2 tablespoons each: dic
ed omon and green pepper
Cook slowly until vegies are
soft Add 1 small tin tomato
sauce, va cup ketchup. 1
tablespoon cach brown
sugar and vinegar. 2 teas
poons Worcestershire sauce
and | teaspoon hot prepared
mustard (bo use © oleman’s)
Spoon onto large sesame seed
hamburger buns

Several

other excellent

buys at Super Valu: Engltsh
muffins (Weston's) package
of six, 63¢. Japanese apple
pears - $1.19 a pound and
fresh mushrooms at $1.98 a
pound. The mushrooms
freeze quite well if you lightly
sautee them in a tittle butter.
Excetlent for adding to
spaghetti sauce or
stroganoff.

budget
beaters

by Barbara
McCreadie

{ can’t afford to buy New
York steak if I’m feeding the
whole family but there 1s the
odd occasion when there's
just the two of us for dinner
and | splurge. Look for NY
cuts at $5.95 this week at

-Stoneg’s. 4 made Steak Diane

last week (for two, of course)
and it was marvellous.

Pan-fry two mice steaks to
medium rare. Cook two serv-
ings of tresh button
mushrooms alongside. Now,
move fast. betore the steaks
get cold' Take steak and
mushrooms out of the pan
and add a tablespoon of but
ter and half a bunch Of chop
ped green omons Cook,
scraping the brown bits from
the pan Add I teaspoon Di
yon mustard, one light jolt of
Worcestershire Sauce and
two tablespoons brandy Str
quickly and serve the
over the steaks Don't tell
Broan but Loused his best
W year old brandy!

Sdllkae

Cabbage,
and omons are

CUE pS CEE OES
an cxcellent

choice at Stongs for 19a ia

OUR BIG DEAL

Ivory 4- pak

JT son val SIs

Your favounte kitchenware store

bias

expanded, we now carry bar soaps,
detergents and paper products

Poodet Poapaer 6.7
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DEALS N STEALS

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980 1493

Open 7 Days a Week

_ Margarine, 3

pound. if you've got a bone
left from your Sunday roast,
cover it with water and boil it
for three hours. Remove the
bone and cut off all the bits
of meat. Add '% cup pot
barley to the broth and while
it’s simmering, chop I turnip
(about the size of a softball),
§ medium carrots and one
onion (about the size of a
billiard ball). | use the steel
blade in my food processor
for everything. Add the
vegies to the broth and sim-
mer until they are soft and
the barley is cooked. Add salt
to taste. Return the meat to
the pot. If you need, a name
for the soup, you've just
made Scotch Broth.

Woodward’s is featuring
large eggs at $1.29 a dozen
this week. Puffy Omelette
makes a nice change. Serve
with cheese sauce and fresh
green vegetables. This recipe
serves three. Double it if
you've got two large frying
pans. Separate 6 eggs. Whip
the whites until suff with 3
tablespoons cold water. Beat
the yolks unul fluffy with a
teaspoon salt. Fold the yolks
gently into the whites. In a
large frypan, over medium
heat, melt 2 teaspoons butter,
swishing tt over the bottom
and sides of the pan. Add the
egg mixture and cook about
20 minutes or until the bot-
tom is nicely browned. Don't
stir! Place the pan in a 325°
oven for 2-5 minutes until the
top of the omelette is firm.

Look for Blue’ Bonnet
Ibs/$2.67 at
Woodward's as wett as pork
picnics at 79¢ a_ pound.
Delictous apples 20-pound
boxes are a good choice at
$5.99

BEST BUYS SUPER
VALU Utility fryers 99¢ a
pound, STONG'S — Utility

fryers 98C a pound, WOOD
WARDS: 1arry-Matd apple
yurce, 11 77 of a case of 12

for $8 77, SAFEWAY
Bananas 41b $1, BUY LOW
Libby's tomato juice, 1]
T9¢

UNTIL FURTHER NOTICE.

SINGLE-VISION GLASSES*

PEDAL PPOOVVE BO ROA ol

O-NAME OPTICAL

We've cut the price -but not the quality!
1446 Lonsdale Ave.

C7 - Wednesday, October 24, 1984 - North Shore News

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