REMEMBER TO USE FRESH HERBS

Bits from the bottom of the pot

SOME SCRAPS of things I've been meaning to

tell you:

1. Remember the swinging
senior who asked for a
recipe for potato skins?
Well, he was full of good
ideas, as it turns out, one of
them being the addition of
pine-outs to meat-loaf.
Those little oval flattish nuts,
you know? Powerfully oily
and loaded with vitamins.
Try them in that bran-muffin
recipe I gave you, in ad-
dition to the nuts and raisins
already called for, and use
an extra egg, 3 instead of 2,
for irresistible results. (The
pine nuts are tastiest if
toasted.)

; 2. Don’t put off making
the “cottage-cheese pie”
because you -.don’t have a
blender. It’s just as good
using only a fork with which
to blend the ingredients.
And don't forget some
chopped fresh parsley, now
that spring has put fresh
fronds on your parsley plant.
Use it in everything, it’s good
for what ails you. My own
specimen ts just the ordinary
curly type, but the flat-
leafed Italian one has special
flavour.

3. Along with the parsley,
and the chives, of course, do
grow a few clumps of basil.
The fresh leaf is wonderfully
aromatic compared to the
dried, and it keeps most of
that aroma if frozen, in case

your crop exceeds ex-
pectations. But you can
always make “pesto,” that

the
kitchen
ranger

by Eleanor
Godley

great Italian sauce that
transforms good pasta into
triumphal pasta. Keep this
recipe for when you've an
abundance:

If using a blender: you
need

2 cups fresh basi] leaves,
stripped from the stems

(500mL)
1 tsp. salt (SmL)
“% tsp. pepper, freshly
ground (2.5mL)

2-4 cloves of garlic, peeled
pine

2 Tbspns. nuts,

2011 LONSDALE AVE., NORTH VAN,
BUDGET CONSCIOUS PRICES

” ' Large Navet-..

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APPLES

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3 ib. 99°
73° kg

Tasty

STRAWBERRIES

79°
12 oz.
basket

Bunch

SPINACH

Local Grown

59° bunch

5 ib. 1.00

44° kg *7.49 per case

Prices in effect May 18-22

Packham

PEARS

Australia

49° ib.
1.08 kg

Crisp & Crunchy
CUCUMBERS

Texas

39° th.
86‘ kg

White Rose

POTATOES

Calitornta

25°‘ ib.
64° kg

chopped (30mL )
1-1" cups of olive oil
(250-375mL)

‘4 cup freshly grated Par-
mesan or Romano cheese

(125mL)

Put the basil, salt, pepper,

garlic and pinenuts into the

blender with | cup of the oil.
Blend on high until smooth.
It should be runny, so if
yours is too thick, add the
other '2 cup of oil, and
blend. Pour the sauce into a
bowl and stir in the cheese.
Without the blender:

RECIPE WINNER

The winner of our recipe
contest this week is Joan
Johnson with her recipe for
French Fickle. Ms. Johnson
wins a voucher for $10.00
worth of meat of her choice
from NORTH SHORE
QUALITY MEATS, 1406
Lonsdale Avenue, North
Vancouver, B.C., or LYNN
VALLEY MEATS, 1243
Ross Road, North Van-
couver, B.C.

You could be our next
winner. Send your favorite
recipe to the North Shore
News Recpe Contest, 202-
1139 Lonsdale Avenue,
North Vancouver, B.C.,
V7M 2H4. Be sure to include
your telephone number.

The following _ terrific

FROM

SKYLIGHTS

PATIO DOORS

SOLID FIR OR MAHOGANY

FRONT
DOORS

149”

INTERIOR DOORS
BAY WINDOWS

recipe originally came from
a Kansas cookbook com-
piled in 1930. I obtained if
from the Los Angeles Times
at least 25 years ago. Since
moving to Vancouver last
September, I have served it
several times to new friends,
all of whom seem to enjoy it
as much as I do.

FRENCH FICKLE
6 medium potatoes
2 medium onions

DOORS
WOOD WINDOWS

FRENCH DOORS

985-9714

NORTH VANCOUVER

SHOWROOM OPEN 9 TO 5 MON TO SAT

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Call Classified
986-6222

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PREHANGING SERVICE.
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WALKER DOOR pt.

1380 PEMBERTON ST.

Crush the basil leaves
until you have a sort of
paste; work the salt and
pepper, garlic and pine nuts
into this (best with a mortar
and pestle). Now add the oil
‘2 cup at a time, blending as
you go, and do the same with

1 large can creamed corn

1% Ib. flank steak

salt,

1 pt. dairy sour cream

Peel and slice potatoes
and onions. Arrange in
alternate layers in greased
casserole with corn,
reserving few slices of
potato. Cut meat in thin
diagonal slices and lay over
top. Sprinkle with salt and
pepper. Cover with
remaining potatoes. Spread

SELECTION

the cheese.

_. Add this wonderful stuff to
your soups, to any pasta
sauce, or just stir it into
freshly-cooked pasta that
‘has had a knob of butter
melted into it. You will
never get over it.

Try a Fickle from Kansas

sour cream over all. (do not
fill casserole over 3/4 full.)
Bake at 300° approx. 2-2'A
hrs. or until potatoes are
tender.
Makes 6 generous ser-
vings.

White: Light &d
Red: Leh and
robust,