T_ NEVER THOUGHT I'D FEEL 60 LONELY WAIT ah ON THE FASTRACK | ITS SUCH A Lovely Vavod.-DAD..We OH THATS.| concratocations, CAME OVER, “TO oYs!| Son! THING-LONG, FLOWING, [8 “ty eoy : OH, WENDY/SbYLL-] LACY AND SHIMMERING, |§ “TN MARRIED! AL OHITE AND. WAAR hate, " 1? SST HAVE 1D C \ WEAR NY OLD WEDDING DRESS! —, ® NOURE NOT PLANN) FON MAKIN’ THIS YOURE FIRED/ FAcK UP OUR THINGS AND BE OUTTA HERE IN FIVE MINUTES.7 THAT SHOP HOLD ME TLL I GET BACK 70 THE OFFICE. 80% THAT BUSINESS SEMINAR REALLY GOT ME CHARGED iP! AND LEAVE THE ET WAS OR SISTER LD FAMILY OUT OF IT. JUST TELL EVERYONE IT WAS INVOLVED IN A MOLECUOLE- TRANSFORTATON EXFERIMI E1099 tearm Amerca Sencicae me AP oghts Here ae oe ANIMAL CRACKERS United Church grapples with issue From page 40 be resolved overnight. Said 20 at 7:30 p.m., Decision-Making the scriptures were the authority that should influence the decision on the ordination of practising homosexuals, it became apparent during the discussion that the teachings found in the Bible could be used to support either position. By the end of the evening, it also became.clear that the.issu¢ will not, . Hillson: ‘‘I have trouble imagining what would persuade me to withdraw my welcome (to homosexual clergy,)’’ and Faris indicated an equal commitment to his viewpoint. Si. David's United Church will be hosting three more discussions about the ordination of practising bamasexuals, On, Tuesday, March and the Court System in the Unit- ed Church will be discussed. The topic of the third evening in April has yet to be announced, and the Tuesday, May 1[5 evening will feature Ontario’s Rev. Dr. Victor Shepherd, who will speak on Nature and Authority of Scripture. For more information, call St. David's United Church, 922-81.18_ 43 - Wednesday, February 28, 1990 - North Shore News CREATE A FIESTA Viexican food spices up meals “BARB, I just had to call and tell you. Your enchilada cas- serole is terrific. I made it last ni family.’” Since my friend, Marlene, feeds three or four husky adult men at every meal, that’s high praise. Marlene asked me why I'd never printed it — and I assured her that [ had, but a while ago. Perhaps it’s time for a re-run. Happy families is one of the aims of Budget Beaters. Besides, Marlene is a great cook, so pleasing her family isn’t done with a package of Kraft Din- ner. Enchilada Casserole 1¥2 ib. lean ground beef I large onion, diced 1 clove garlic, minced (or use garlic powder to taste) 1 package unseasoned tortilla chips (I like Diane’s brand) VY Ib. grated sharp cheddar 1 tin (about 6 oz.) diced green chilies, drained 1 + 12 oz. bottle stuffed green olives, sliced 2 - 14 02. tins enchilada sauce Lightly cook the ground beef with onions and garlic. Place a layer of broken tortilla chips (half the package) in the bottom of a sprayed casserole dish. Top with half of each of the remaining in- gredienis in layers. Repeat. Pour the last tin of enchilada sauce carefully so that it doesn’t disturb the cheese layer. Bake at 250°F, 45 minutes. tad Here’s another Mexican-style casserole that I really like. It teams well with the Enchilada Casserole on a buffet. On its own, all it needs is a big green salad (grate some cheddar on top) and Jots of crusty bread. Chile Relleno Bake 4 Ib. each: sausage meat and lean ground beef 1 large onion, diced 1 clove garlic, minced (or use garlic powder to taste) 2 - 8 oz. tins whole green chilies, drained and seeded 2 cups grated sharp cheddar cheese 4 eggs MY cup flour 1% cups milk salt and pepper to taste Lightly cook the meat onion and garlic. Set aside. In sprayed cake pan (square), layer half of the chilies. Add half the cheese and then the meat. Top with the remaining tin of chilies and the rest of the cheese. Beat eggs with flour. Pour over mixture in pan. Salt and pepper lightly. Bake at 350°F until set — about 45 minutes. Let stand five minutes before cutting. My note on the edge of the reci- pe: Serves four as a main dish, six or eight as a buffet dish. It's Suzy’s favorite to reheat in the mi- crowave for lunch! with nee Well, if we’re going Mexican- style food, let's round it off with one of my all-time favorites. I started making this when Brian and I were singles (translation: married, no kids, good jobs, plen- ty of money). That condition didn’t last tong! Kids played a game with my job and the ‘‘plenty of money.’’ How- ever, this is a great dish for a fami- ly. Leftovers are good COLD. I used to take a slice in my brown bag, in the days before ght and | sure had a happy waves. It’s heaven with a little tub of guacamole and chopped lettuce and tomatoes. Mexican Beef Pie 1 - 9-inch unbaked pie shell (needs to be fairly deep!) 1 Ib. lean ground beef 1 tin Niblets corn, drained Y% cup chopped green pepper Y cup chopped onion % cup cornmeal 1 tsp. mixed Italian herbs VY tsp. chili powder 1-8 oz. tin tomate sauce 1 egg % cup milk Y2 tsp. dry mustard dash Worcestershire sauce 12 cups shredded sharp cheddar sliced stuffed olives for garnish budget beaters Barbara McCreadie SE ee Saute beef lightly, breaking into small pieces. Add vegetables, cor- nmeal, seasonings and sauce. Turn into pieshell and bake at 425°F, 25 minutes. Beat egg with milk, mustard and Worcestershire. Stir in cheese. Spread on pie and bake a few minutes more, until cheese melts. Sprinkle olives on top. Let stand 10 minutes before cut- ting. Serves six (or four if there are teens involved). A lettuce and tomato salad with a sour cream or guacamole dress- ing goes well with this. BEST BUYS: STONGS: Chuck roast, $1.48 Ib.; cross-rib, $2.18 Ib.; Stong’s brand bread, 78¢; Rogers flour, 10 kg, $5.99; turkey thighs, $1.98 Ib.; broccoli, 49¢ Ib.; avocados, 59¢ ea.; zucchini, 59¢ Ib. SAFEWAY/WOODWARDS: BEEF SALE: rump roast, $1.98 Ib.; boneless sirloin steak, $2.99 lb.; stewing beef, $2.29 Ib.; generic flour, 10 kg, $4.48; Scotch Buy trash bags, 40s, $3.48; CASE LOT: Challenger pink salmon, 12#, flats, $16.98; Campbells’ tomato soup, 124, $5.48; seedless grapes, 88¢ Ib.; sprouts, 77¢ Ib. LONSDALE QUAY MARKET: Bulk Food Quay: Best quality beans, peas and various grains, 19¢/100 g; Supreme natural raw almonds, 99¢/100 g. Longliner Seafoods: Fresh cod fillets in lemon butter dill sauce, $4.99 Ib. The Salmon Shop Seafoods: Queen Charlotte prawn tails, $9.99 Ib. Lonsdale Farm Market: celery, 59¢ Ib.; zucchini, 69¢ Ib.; avocado, 69¢ ea.; lunch box-size oranges, school lunch rooms had, micro- |. tomato .