a
_ MeCreadie

| suDGET BEATERS

I SPENT the majority of my"
'- adult life trying. to- avoid
crafty stuff. °..:

Oe Aga kid, ‘various- Brownie and :
CIT leaders taught me the basics:

‘of embroidery. and I decided it was

a pastime for nerds who couldn’t ;

- do anything else for fun. .

» dt learned to sew in Grade.7 —

; self defense —~ we had a hag of a.

home ec ‘teacher who heaped us.
, with Scorn when our rlat-feld,
: seams re : ree

‘So ‘what am 1 doing sewing a
quilt? Budget beating! I love old-
fashioned pieced quilts but with
the prices for handmade ones, it’s
off to the public library!.

Guess what — it’s not that dif-
ficult. Mind you, my seam ripper
is getting lots of use. .

~ Of course, I’m making it hard

* for myself. The book suggests a

couple of hundred dollars worth of
equipment such as set squares, cut-
ting tables and cutting tools but I
figured that my grandmother made
dozens of quilts with a pair of scis-
sors.

" And P’ve rediscovered embroi-

2 dery: Enter the “nerd.”

I’ve discovered something else
this week. A demonstrator at our

local Safeway was passing out

samples of sea bass; cooked in
Teriyaki sauce. It was "delicious 50°

. bought some. °

Here are a couple ef recipes I.

1 vcore using this great fish.

ORIENTAL-STYLE |
“SEA BASS
th c. soy sauce

; | 2 Tbsp. Hoisin sauce
: Olive off. ;

a 2. large cloves garlic, crushed,

r ind and found clever varents
hee “assisted” ole te own They

measures sweet sherry’. ’
Splash fresh lemon j juice ey
_ 2.measures dark rum.
% measure lime juice cordial
‘Caster sugar, to taste:

‘measures -erushed’ ice or.

 cveraeked ice cubes

Thinly sliced oranges

Sprigs of fresh mint feaves © -.

.<’ Combine the desired amount of

tea, sherry, lemon_ juice, rum and
._ lime cordial... *

«Add the sugar. (to taste) before

allowing mixture to cool, so that
- sugar dissolves. Add the ice, and
- allow’ mixture to stand until ice is
‘ almost melted. Stir well and strain

but whole — : eee
4 green onions, sliced :
Hot, cooked rice .

sailce: together ina shallow dish.
‘Rotate serving-size fillets of sea
bass.in the mixture and refrigerate .-
several - ‘hours turning occasion |

ly

“mixture into a pretty bow! « or ‘glass
pitcher. le
Serve ‘garnished with’ slices of.

“fresh Orange, and. a sprig of fresh ©
“mint in each glass, adding addition-~

‘alice cubes if desired.

Make your own.

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1 Choose from over 33 types of w wine b

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from $ 2° a bottle .
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Heat a bit of olive oil in a non-

stick pan with a lid. Add garlic and .

cook until soft. Remove.
Add fish to pan and cook, cov-
ered, over low-medium heat about

five minutes a side, depending on -

thickness,
Garnish with green onions. 1
tossed some cooked rice into the

- pan and stirred it around a bit — it

was delicious with the fish.

SEA BASS MORNAY
1 pkg. chopped, frezen spinach
1 Ib. sea bass, cut in 4 pieces
2 Tksp.; margarine eS
2 Thsp. flour
le. milk:
l egg yolk |

1 Thsp. sherry:

%¢. grated Swiss cheese
Cook the spinach and drain

well. Press onto the battom of a.

sprayed 9-inch pie plate.- Arrange
the, fish on top.

‘Melt the margarine and stir in |

the flour and then the milk,: Whisk
over low heat until thickened.

Remove from heat. and quickly :

whisk in egg.-
“Add cheese and sherry and

. return fo heat, stirring until melted.

Pour over fish.: :
‘ Bake at 350°F for about 20

, Minutes — more if the fish j is very
thick.) .
_ If- you like, . top witha bit of:
grated Parmesan cheese and sea-"
Zz soning salt.: .

» Stir; the soy sauce and Hoisin | :

‘No other vegetable announces.

spring as clearly, as fresh asparagus

i does. Such a a wonderful vegetable!

178 4

WHAT'S NEW
AT MAPLE LEAF?

mn New houts 9:00 a.m. to 6:00 p.m.

2} Flyer prices in effect for 5 more :
days, while stock lasts.

3} Hanging Basket Workshop:

{10 or more $15.88

. Wednesday, April-13, 3-8 p.m. -

at Lynn alley.
Thursday, April 14, 3-8 p.m.
at West .

I saw it advertised at a produce
market last week for $1.29 a pound
— didn’t have time to stop! I’ve
regretted it ever since but that’s
just the beginning of seasona}
lower prices.

Vl! also confess that 1 occasion-
ally. buy it out of season — just
enough for myself. Brian hates it.

What to do with it besides
steaming and buttering? Try:

W@W cutting it in 2-inch chunks and

stir frying, adding a bit.of soy —

sauce,

@ making a full meal of it. Serve

it on loast with cheese sauce.’

cooking slender stalks very ~

briefly. Wrap the top (leaving the

bud uncovered) in slices of

smoked salmon spread with a little
cream cheese. Serve the stalks
standing upright in a jug or vase as
an appetizer. Another favorite i is:

ASPARAGUS QUICHE -
19-inch deep pie shell, unbaked
1 bunch asparagus — - about 7 a tb.”

3 eggs

14 ¢. coffee cream

Ac. grated Swiss mbeese

Seasoned salt

Preheat oven to 400°F., Bake the’

pie shell for five minutes...
Steam the asparagus until just

. crisp-tender_ and chill quickly in
“cold water: Set.aside to drain. ;
Beat the eges | with the’ cream. |

Layer the asparagus evenly over
pie shell. Top with Swiss cheese.

Pour eggs over cheese, then Sea-:

son,

_ Bake 20 minutes at: 400°F then
‘ lower the oven to 350°. F and bake’:
- 15 minutes more. ‘

Let stand five minutes before

- PANSIES _
Cool weather. flowers. A brigh’ t
assortment of colours. Boe of 3

Plant now for flowers all summer,

748

A per pack .......ee.

role incly

cutting. This will serve four te six:
depending on appetites,
ASPARAGUS AND:
CHICKEN SUPREME:
1 Ib. asparagus, : steamed erisp- *
tender and cut up. .
4c. cooked chicken — ‘about. 2:
double breasts o one large
-steamed fryer“:
1 tin (14 oz.) black olives, sliced
% c. green pepper, diced oy
i c. onion, diced |
4c. pimento, diced
2 Tbsp. butter” ”
2 tins cream of chicken s soup
1 c. sour cream |
% ce. dry white wine”

112-02. package fresh linguini,

* cooked as directed: 2.04:
Grated Parmesen cheese.
Spray a fairly large casserole
dish with ‘non-stick’ spray: Laye
half the asparagus and-:half th

~ chicken in the bottom:

Cook the olives, pepper,.onfo
and pimento in.the butter for about
two minutes or until onioa is soft
ened.“Add'soup, | ‘sour.cream-an
wine, Heat.'Stir in cooked pasta,’

Layer half of this mixtu € 0)

nd’ asparagus.’ “then”
remaining. noodic mixturéiT

‘generously with grated parmesan,

“Another, ‘version of, this casse-;
les 14 cups prated.Sv

cheese, heated ‘with: th

Tike both...

~: If-you’re planning to ‘make. this:

. early: vatid tetrigerate: until: baking

add 4 cup milk to'the sauce —'th
pasta ‘absorbs a lot of liquid
-Bake 25: minutes:at: 350°F.
freshly. raade,"35- -40 minu
refrigerated. Serves six.’

DWARF EVERGREEN

AZALEA 298

Colourful border’ ‘shrub

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