STRICTLY FOR MEN

When you look at the
price of cauliflower, it’s nice
to know you can buy
broccoli instead. Like
zucchini, it’s available
almost year around, and it’s
splendidly versatile.

BROCCOLI CHEESE

BAKE for one - it’s a dish -

that makes a perfect partner
for
chicken to roast beef. It’s
always included in the men’s
orgy on the tenth night of
classes, when they
“graduate”, and it has been
known to turn otherwise
sober reflective fellows like
accountants into “broccoli
busters”.

Try to pick stalks that are
not too thick - they can be
woody - don’t buy it at all if
the heads are yellowish, it’s
too old. To clean it, just hold
the curly head under the
cold tap, and finger the
flowerets while they rinse.
Now cut the head off without
leaving much neck, and put
it into the steamer. Hack off
the roughest bits and
branches from the stalk and

2 cups unsalted whole
wheat flour
‘A tsp. salt
2 tbsp. peanut oil
¥% cup water
Peanut oil
Combine flour, salt, 2 tbsp
peanut oil and enough water
to make a workable dough.
On lightly floured board
\.-knead dough until smooth,
about 5 minutes. Cover with

plastic wrap: let stand 1}
hour.
Break off abgut 2

tablespoons dough. Roll to a
6-inch round on a lightly

anything from fried.

the —

by Eleanor —
Godley

then, starting at the root
end, peel it clean.

Cut the peeled stem into
short lengths and put: them
into the steamer too and

Making Chapati

floured board. Flip gently
back and forth several times
between palms of hands.
Cook in an unoiled, hot,
small skillet or crepe pan

. 4ntil lightly browned, about

30 seconds. Flip bread over,
cook 15 seconds. Flip over
again; cook until evenly
puffed and cooked through,
pressing dough down often
with heavy cloth.

Remove from’ pan; brush
lightly with peanut oil.
Repeat with remaining
dough. Serve immediately.
Makes 18 chapati.

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count on fifteen minutes
cooking time. Test with a
fork then, but don’t let over-
cooking spoil either the
color or the flavor. It should
stay green, not khaki-
colored.

While it's steaming, grate
enough strong cheese to
make a cup (250 ml.), and
mix it with half a can of
undiluted mushroom soup.
(Use the rest of the can
tomorrow, to make gravy for
your chicken casserole.)
Now add half a cup (125 ml.)
of sour cream, some
chopped celery (a couple of

7 stalks) and if you feel rich a
little jar of pimientos. These

last aren’t mandatory, just
fancy and everybody likes a
bit of fancy.

As soon as the broccoli is
barely tender, drain it and
lay it in an oven dish, pour
sauce over and sprinkle the
top with dry crumbs. Put
little dots of margarine all
over and then into a 375
dégree (190 C) oven. You'll
know it’s ready when it starts
to bubble around the edges,

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985-8738

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*

half an hour is all.

While it bakes, fry some
chicken (do extra pieces for
tomorrow’s casserole),
steam some dear little new
carrotsigosh no, don't wash
the steamer, what for?) and
enjoy.

Dredge the chicken in the
paper bag again, same
routine, but as you aren't
going to sauce it this time
just let it get a really good
brown before you turn it,
then the same on the other

DESSERT

Saturdays Call
between 10-4
988-6711

ASSORTED FRENCH PASTRIES

C7 - Sunday News, October 4, 1981

side, followed by about
another twenty minutes or
half an hour of pan-cooking.
With a cover on the pan
you'll have soft chicken that

will come away from the.

bone; with the lid off, you'll

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OUR FAMOUS CLAM CHOWDER

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— with buttered noodles

— vegetables

— garlic bread

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We book banquets and weddings Monday thru Thursday

980-6818

North Vancouver
“a dining experience”

sroccoli is a very versatile vegetable

have crisper chicken. Suit
yourself, and serve it with a _
spoonful of red current jelly
on the side.

Next week Ill tell you how
to make a gorgeous soup out
of a bunch of broccoli.

FOOD PROCESSOR —

CLASS
4 lessons & individual attention
.covering all. aspects of food pro-

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& techniques, take-home.
recipes. Starts in November.
Helen Cunningham 926-3641

140 E. 2nd St.

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156 W. 3rd St.. N.V.
986-3111 or 987-5012

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