ednesday, July 20, 1994 - North Shore News Beating the kitchen heat baroara WicCreadie ates > BUDGET BEATERS KITCHEN GADGETS come and go and, if you’re like me, you’ve quite a collection of useless trinkets. How often do you use that plastic whosit for poking holes in lemons or the nifty pyrogy stuffer, the square egg mold, the melon baller...? There’s another one {’ve just turfed — the gold coffee filter (“you'll never buy another paper filter"), Another overrated piece of junk, unless you like metallic fla- 66 There's nothing wrong with my kitchen appliances except for the heat they generate in- July, 99 vored coffee. If you’re wondering why your coffee isn't tasting right lately, try going back to paper — we did. On the downside, we’re drinking a lot more of the stuff, now that it tastes good. : I’ve threatened for years to buy another stove, for the basement. There’s nothing wrong with my kitchen appliances except for the heat they generate in july. And for big meals, such as Christmas din- ner, can you ever find enough room in your oven? Me neither. Problem solved. I bought the most basic kitchen range — no clock, fancy lights or timers but four burners and a big oven. This baby will hold a 30-pound turkey. When I get busy making pick- health centres «Vitamins & Supplements ¢ Natural Cosmetics ¢ Natural Foods les, we can do it downstairs where the temperature is at least 10 degrees cooler than in the kitchen. Wish I'd had it when all dhe kids lived at honie, but better tate than never, I christened the new stove last Sunday when U had the family over for dinner. That's always a good opportunily to test new recipes and I've found a couple of winners for you: the moussaka got rave reviews and so did the potato rolls (bread). Latso served a Greek salad, spinach pies and the frozen peach cheesecake (recipe printed last week). That is a great summer dessert and can be made days or weeks ahead. MOUSSAKA I adapted this recipe from the Australian Women’s Weekly cook- book Easy Greek-Sryle Cookery — they’d hardly recognize it. It takes quite a bit of time but it is simply delicious. It serves eight gencrous- ly. You'll need a very large casse- role dish; it fills a 14” x 10" x 2%" pan right to the top. 2 large eggplants — mine were about 9” x 5” coarse salt Meat Sauce: 1 large onion, finely chopped 2 very large cloves garlic or 4 average ones 2 Ibs. very lean ground beef 1 28-0z. tin crushed tomatoes (don’t use regular) : Ke. dry white wine 4% ¢. chopped parsiey 1 tsp. sugar % tsp. cinnamon Seasoned salt and seasoned pep- per, to taste Cheese sauce: % c. soft, light margarine % ce. flour I tsp. salt 4c, milk (I used skim) 4% ¢, grated Parmesan cheese 2 eggs Topping : 4c. grated Parmesan cheese nutmeg Slice the eggplants 4%” thick. Sprinkle with coarse salt and let stand 20 minutes. Rinse, drain and dry with paper towels. Lay them out on a broiler pan (two lots), brush with olive oil if you like or spray them lightly with non-stick spray. Broil until browned; turn and broil the other side. Meat sauce: Stir the onion, crushed garlic and meat together over low heat until the meat is no longer pink. Add tomatoes, wine We'll pay you $3(and parsley, sugar, cinnamon and sea: sonings and simmer 30 minutes, Meanwhile, prepare the cheese sauce, Cheese Sauce: Melt margarine ina very large saucepan. Whisk in flour, thes salt, then milk. Whisk over tow heat until thickened. Remove from heat. Whisk in cheese. When sauce is smooth, whisk in cegs. To assemble: Layer one-third of the eggplant in sprayed casserole. Top with half the meat sauce, Repeat, making eggplant the Jast layer. Pour cheese sauce over. Sprinkle with Parnmiesan and nut- meg. Bake at 350°F, about 45 min- utes. If you make the day before, bake, covered with foil, one hour. Remove foil and give it a run under the broiler to brown the cheese sauce. POTATO ROLLS 1 borrowed this recipe from Family Circle magazine. Some changes: For preparing in the food processor, combine the flour, salt and potato in bowl and buzz to blend (use dough hook). Combine liquids in a jug and pour slowly through the feed tube. When dough forms, process two minutes to knead. i package regular yeast 1 Tbsp. brown sugar 4c. warm water 2 tsp. salt 4c. oil 2 eggs, lightly beaten ic. mashed, cooked potato (cook extra at dinner —- remove I c., coarsely mashed, before adding mitk) 4c. flour Soften the yeast with sugar and water until foamy. In large bowl, combine with salt, oil, eggs and potato, beating well. Add fleur gradually. When it becomes too stiff to beat with electric mixer, use a wooden spcon and then your hands. When all the flour is in, knead until smooth and elastic for about five minutes. Rotate in an oiled bowl, cover with plastic wrap and set in a warm place until doubled. Form into a rope and cut into !6 pieces. Roll in balls and flatten. Set 1" apart on greased cookie sheets. Cover and let stand until doubled. Bake at 375°F for about 15 minutes. These nave good keep- ing qualities — if you can hang onto then. ‘There's un aging second fridge chomping up energy in the basement. Or perhaps you're thinking of buying a new fridge but you're not sure what to do with the old one. In cither case. B.C.Hydro will pay you $30 and haul it away. Free pick-up of your old energy-guziler, Elna 8606 © 7mm wide stitch * 3 memory button holes © Block alphabet i 3 Eau iN A computer so easy, so fun it makes sewing Child's Playlt! SAVE 35% * Programmable memory » 84 stitches * Digital Display Reg. $2050” NOW ONLY *1330% All Eina Sergers ~ Save 25% Basic machines start from $300” haul it away. You could save a cool sum of money. Wane ? Old fridges use up to twice as much electricity / as today’s energy-efficient models. By turning i in your old fridge. you can reduce your Hydro bill by as much as $100 per year. 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