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C27 - Wednesday, April 25, 1984 - North Shore News

Meatloaf for the carriage-trade

For the ritzy and high-class

HEN I did get home from the airport,
faced with a couple of weeks of eating
alone, the kitchen was in a true Mother
Hubbard mode. No eggs, no cream, one withered
green onion, a chunk of cheddar in a grey suede
coat — even for a lady dying to cook, not a lot of

prandial inspiration.

But there was,remarkably, a
fine green pepper, and a
small bow! of beef cannelon
with mushroom gravy, left

from our last dinner at home.
The tight pliofilm wrap had
done its job perfectly.

So it was quick and easy to
cut the pepper in half and
scoop out the seeds and fibre,
and fill each section with can-

nelon and gravy. Into the
toaster oven for 45 minutes,
heat upsome frozen squash
and enjoy a good supper ac-
companied by the accumula-
tion of North Shore Newses.

Halfway through the 45

know how to do barbecue
sauce, of course (I know you
can get it in a bottle!) with
water and ketchup equally,
flavored with lemon juice,
Tabasco, Worcestershire,
horse-radish, brown

sugar,
vinegar, cayenne or = chih
powder and garlic, until it

tastes just right, which means
just short of blowing the top
of your head off.

But the Beef Cannelon
itself — it’s not just stuffing
for green peppers, believe

the kitchen ranger

by Eleanor Godley

minutes | boiled up some
barbecue sauce and pdured it
equally over the stuffed pep-
per halves. Very nice. You

WINNING BARS
Romantic recipe

THE WINNER of our recipe
contest this week 1s
Hoad with her recipe for
Romance Bars Mrs Hoad
wins a voucher for $10 worth
of meat of her

Evelyn

choice from

North Shore Quality Meats,
1406 Lonsdale Avenue ot
ILvnn  Nalles Meats }243
Ross Road, Nortt Nan

courser Ho

You could be our neat win
ner Send vour favorite recipe

tooothe North Shore News
Recipe Contest 202 1149
Locotischarle Nvenue Nootth
Nanoouser HB ¢ VON OHI

Please be sare torn lade vour
phone turnber
ROMANCE BARKS
Sp tt ath pure parse
tle

tape ce ithatr patie

tablespoons of

white Supar

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Mena mn © oNtualbo ew oa
baht.

vetitne

"osrisbhaate

APPLIANCES |
& TELEVISION

s!
LEADING BRAND? |

AT
LOW WAREHOUSE
PRICES

Witte CONELD

pan reat

ENCE
Buy

VISTT OUR NEW SHOWROOM

COLON

HOME FURNISHINGS
Warehouse Otetribution Centre
OPEN TO THE PYBLIC
1075 Roosevelt Creac.

(behind the Avalon)
apen Mon Sat tom yam to 4-90 pm

985-8738

MRS EFVELYN HOAD

me. It ts basically meat loaf, |
suppose, but meat loaf with a
lot of class, meat loaf for the
carriage trade, don't you

try less if you want them

less sweet

2 eggs

 : cup of Coconut

Jocup of broken walnuts or
cashew nuts

2 tablespoons of flour

> tspoof baking powder
}tspoof vanilla

Blend

pow det

{hour anid

Dakine
Mixon CO momutl ana

nuts Beat the eggs until lighe
and tlautts Csradually beat in
foldoam vanilla ant
the nuts mature ete Burn

topo the Cooked

the sugar.

brane atic!

bake at USOob oven ton ape
pooriiatels Vr nirures

Cou itity: Vip Ie aa t
Stetpes uated ree Chet fv
wastiowitbh rats as a bop peg ce
whrateser vera like

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* 985-9128 St

know Wrapped in putt
pastry before baking, you
could pass it off as a sort of
poor man’s Beef Wellington,
but the naked version is suffi-
ciently seductive.

You need a good quality
ground beef for it, not a lot
of fat, and a few strips fo
bacon, and it needs a sauce,
or gravy — barbecue sauce
would smother its fine
flavors. It’s good cold, too
and as well | can now recom-
mend it as stuffing for green
peppers. So, to serve six peo-
ple, you need:

2 pounds of good ground
beef (1 kg)
grated rind of 1 lemon
juice of same

2-3 Tbspns. of chopped
fresh parsley (30-45mL)

“% cup of cold water

(125mL)
1 egg, beaten into the
water
2-3 Tbspns. of melted butter
(30-40mL )
‘2 isp. of nutmeg = (2.Sm1)
'4 tsp of cinnamon
(1.2SmlL.)

1 tsp. of salt
'> ip. of pepper
8-6 slices of bacon

(Sml )
(2 Smt)

Mix well together all the in-
gredients except the bacon
Use your hands to blend it
thoroughly, and shape it into
a tat roll, maybe 8 inches
(20cm) long. Put the roll ona
rack 1n an oven pan, and lay
the bacon stmps across the
top. Bake for an hour at
350°F (180°C).

For the Mushroom Sauce,
well, you know how to do
that: make a ‘‘roux’’ of hot
margarine and flour, equally,

Oakridge
Lansdowne

then add. broth, w.either
chicken or beef, and star and
allow it to thicken. Thin i
with more broth, or with the
juice trom the can of
mushrooms, if that’s the kind
you're using, or a litue cream
is nice.

!f you want to use fresh
mushrooms, saute them
briefly in butter, first, then
add them with all the pan
juices and a dash of nutmeg.

Taste for salt and pepper.
Any vegetable goes well
with it, either yellow turnip

for the family or asparagus
for ‘‘company’’

926-5122
266-8811
273-7538

FROM COLONY HOME FURNISHINGS IN

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