HE BEST thing about this job, apart from

the fact that the food’s good,

is the in-

teresting people who make eating well a part

of their daily philosophy.

This past week brought
two beautiful women into my
life, both of them = en-
thusiastic cooks who teach
what so absorbs them, both
of them come to the job
simply by accident.

Alison Holst, who dream-
ed of teaching pure science,
or, failing that, art, comes
from New Zealand, where
she teaches cooking,
demonstrates cooking techni-
ques, talks about cooking on
radio and television, and
writes cook books.

in the press release that ar-
rived before our meeting “16
cook books were ascribed to
her. By the time we met, a
couple of days later, the total
was up to 21:

Mrs. Sondhi, who lives in
upper Delbrook, was a pro-
fessional photographer in her
homeland, Nairobi. She was
as interested in cookery as the
next wife and mother, but is a
natural teacher, and gives
very popular classes in East
Indian cookery, not just in
the mght school system run
by our local department of
Continuing Education.

She did me the honor of in-
cluding me in the one class
she customarily gives in her

home, during a_ typical
semester
It would have been a

pleasure to watch Alison in
action, — she gives
demonstrations to crowds of
up to 850! — as she has abun-
dant smiling energy, but we
can at least share a couple of
the recipes she has devised on
behalf of the New Zealand
Meat Producers Board

The first is a classic Lamb
Curry, made with cubes of
boneless fresh lamb. Did you
know that lamb has less inter
nal tat than beef, and that
same fat is less saturated”
Cso0d tor restricted diets

J ibs. of boneless New

/ealand lamb, cubed
(i. Ske)
', cup of flour, seasoned

with salt and pepper,
paprika and gartic

powder (60m! )
‘4 cup of salad off, of
margarine (o0Om1E >
2 Tbspas. of curry powder
(30m!
2 large ontons, peeled and

chopped

‘) tspa of fresh ginger,

chopped (2 Sami}

Freesia
with fern

African
Violets

aad
VITA
922-4171

Weekly
Specials

99
Dark Blue tris sto 2 a

no delivery on these Items

WEST VAN FLORIST

1821 Marine Drive, West Vancouver

the kitchen
ranger

Eleanor
Godley

2 tart apples, peeled and
diced
2 cups of chicken broth
(500mL)
2 Tbspns. of tomato paste
(30mL)
2 Tbspns. of heavy cream,
or yogurt (30mL)

Dredge the lamb cubes in
the seasoned flour (in a paper
bag 1s easiest) and heat the fat
to medium hot. In the fat,
cook the curry, ginger and
chopped onion about 4
minutes. Add the floured
meat, and allow them to
brown — you may need a Iit-
tle higher heat. When they
are all browned all over, add
the apples, broth and the
tomato paste (I find that
stuff too strong, sol
substitute tomato sauce of
fresh tomato ) Cover the pot
and simmer the fot for an
hour, or until the meat tests
tender to the fork Add the
cream, or yogurt, and bring i
back to heat Serve it with
tee, and with bowls of
chutney,  oraimins, chopped
peanuts and Chopped seeded
cucumber

ANY freese
for another great dinner

When you've done a lamb
roast,

leftovers wall

the followinp ois oan

unusual way to use the cold
meat that remains Who
would have thought of Lamb
Quiche? tho will make one

Finch OY cmd pan full
ROO senvings

fevuss

te

49

4°’ pot @ each

saat al Sota

922.3968

Pastry for one quiche pan, or
deep pie plate

142 cups of cooked cubed
lamb (375mL)
1 large onion, chopped
fine
2 Tbspns. of butter or
margarine (30mL)
Y2 cup of grated parmesan
cheese (125mL)
Y2 cup of sliced fresh
mushrooms G2smL)
1 8-0z. package of cream
cheese (227g)
3 eggs, beaten
1 cup of milk (250mL)
1 tspn. of salt —5mL)
Ys tspn. of each of dry
mustard, ground
nutmeg, pepper(1.25mL)
4 tomatoes, thinly sliced

Heat to 425F
(245C).

Saute the onions,
mushrooms, salt, pepper,
mustard and nutmeg in the
hot butter or margarine.
Cream together the parmesan
with the cream cheese and
blend the milk into this mix-
ture. The eggs, now, into the
cheese-mulk, then ‘the onion-
mushroom stuff andthe
lamb cubes.

Str gently and pour it all
into the prepared shell, and
bake for 10 minutes. Now
lower the heat to 350F
(180C), bring the quiche out
of the oven (shut the door,
please) and arrange the
tomato slices overlapping
around the edge. Back into
the oven for 25 minutes, then
let it stand on the counter for
10 minutes before you try to
setve i.

Next time, Mrs Sondhi in
her fabulous kitchen

the over

The big saving makes the savouring even sweeter

Its the real steak lover's steak We
keep telling them it’s the pertect trim
and marbling that make ours sc
they yust rave aboutour full

yood
robust, beety

We insist its the full 2] day natural

aging that ma
rest

But when we say Steak Shy 7%
say Oteak Shop! Ask any real steak lower

they eloquently extol the purciness
and the tende

C9 - Wednesday, October 31,

1984 - North Shore News

— “

It’s BIRTHDAY WEEK at Y. FRANKS!
COME IN AND BROWSE THROUGH A STORE FULL OF

GENERAL @@ ELECTRIC
MAJOR APPLIANCE VALUES!

We're starting our 88th year and
would like to thank our many
customers for 88 years of patronage.

To celebrate the occasion, there will

be birthday specials on G.E. major
appliances all this week.

Y. FRANKS

APPLIANCES LTD. EST D 1896
503-15th Street, West Vancouver 926-0124

(A short block North of Marine Drive)

Open 9:30 to 5:30 daily except Sunday, Open Friday until 8
USE YOUR VISA or MASTERCARD

savour the flavour of our incomparable

for six 7 ouncers

regular $32

they Tl tell vou theres pustno other place
topo when you want the best
Save on the size and pack you

savour most:
tlavour

7ounce.— 6steaks tor $27 rey $32
2 steaks tor $4 W rey $11
—6steaks tor $39 neg $4.

> steaks tor $l} A rep $14

kes ours different fromthe

10 ounce.
mess tothe tooth

they

Sale ends Satunday Nooeriber 4 [964

The Steak Shap

THE BEST OF A STEAKHOUSE IN EVERY BOX

Park Royal Shopping ( entre West Vane ouyes
(Market Place Mallia? OX ]>

“youths