532 — Wednesday, February 27, 1991 - North Shore News those ISN’T THIS a hard time of year to plan menus? i's still, winter but there's a touch of spring in the air — my crocuses are blooming, the daffs and tulips up six inches {1 will aot be happy if we get a cold snap) and I don’t wani to see another turnip. t crave fresh asparagus and new potatoes at a price i'm willing to pay. The cats have spring fever! They’re being obnoxious — tiny Emily took on Ginger and beat the snot out of him. Then she took on Misty, Cricket and Tim- my. Not bad for a cat with no teeth. Timmy was so put out that he trotted down to the entry hall and widdled — right in front of Brian. Brian yelled a stream of pro- fanity, got out the paper towels and Rug Doctor, vowing to behead Timmy at the first oppor- tunity. [ took Timmy aside and sug- gested he clean up his act or Brian wouldn't let him be Luigi at Nintendo any more. So, when in doubt, or in times of trouble, try new recines. It’s hell for the waistline but good for the soul. Hot Broccoli Salad 1 Ib. fresh broccoli, well trimm- ed - save the stems for soup stock or peel, cut in fingers, dip ia egg and cracker crumbs and fry, Y cup sliced, tinned water chestnuts 3 tablespoons oil 1 tablespoon finely grated fresh ginger 1 tablespoon soy sauce 1 tablespoon dry sherry 1 teaspoon jemon rind 1 tablespooa lemon juice Y% cup hot water Vz teaspoon chicken broth granules Va teaspoon cornstarch Steam or microwave broccoli until just tender. Meanwhile, in a Barbara NiceCreadie BUDGET BEATERS deep saucepan, heat the oil and stir in ginger. Cook just until the ginger begins to sizzle. Add soy sauce, sherry, lemon rind and juice. Combine hot water with broth granules and cool quickly. Aid cornstarch and blend. Add to sauce mixture and cook quietly until slightly thickened. Add hot broccoli, toss and serve. Garnish with water chestnuts. This is one of those recipes that lead to other ideas: Next time Pil add black olives and pimento strips for color. Some of my family like mussels while others would sooner starve. L think they’re the best soul food in the world. You have to dig into mussels and pitch the shells into another dish. While you eat the shel!fish, you dip chunks of crusty bread in the broth. No spoon handy? Get primitive and slurp up the rest of the sauce from the bowl. Not ad- vised if you’re trying to impress a new boss, but perfectly acceptable BEEF BLADE POT ROAST DOLLAR SHOPPING CENTFE, DEEP COVE LYNN VALLEY CENTRE, NORTH VANCOUVER at your own kitchen table. 1¥2 Ib. fresh mussels in the shell (see note*) Y% cup batter 1 medium onion, finely grated or processed 6 cloves garlic, crushed or pro- cessed } cup white wine 1 cup water tlarge bunch parsley, chopped 1 loaf crusty bread (1 provide un- salted butter, very cold, for an alternative to dipping) Rinse mussels well. Discard any that are gaping open and won't close if you tap them gently on your counter. Remove beards —~ the shaggy stuff that’s hanging around the shells. Melt butter in a deep saucepan. Cook the onion and garlic gently in the butter until limp. Do not brown! Add the wine and water. Boil. Toss in cleaned mussels and cover the pot. Steam the mussels just until they open — only a coupte of minutes. Toss in parsley and stir. Divide the mussels and broth into four deep soup dishes. Discard any mussel that doesn't open. *Note: Buy only mussels that are iced and from a reputable fish market. Re-read the parts of the above recipe regarding which ones to discard. BEST BUYS SAFEWAY: When I wrote the first part of the column, | didn’t have the weekly specials. The besi news of the week: Fresh aspara- gus, 96¢ Ib.; outside round roast, 31.99 Ib. (this makes fine stewing beef, (00); baron of beef, $2.67 ib.; ABC laundry detergent, 10 L, $5. 48; Roger’s flour, 10 kg, $4.98; leaf lettuce, 48¢ ea. STONG'S: Cross-rib roasts, $2.18 Ib.; chuck pot roast, $1.68 Ib.; Challenger pink salmon, flats, $1.29: MJB coffee, $2.19; ] 68 $3.70 kg. Cut from Beef Chuck Thru March 2/91 REGULAR STORE HOURS WON., TUES., WEO.. SAT, 9a.m. to 7p.m. THURS.. FRI, 9a.m. to 9p.m. SUNDAY 10a.m. to 6p.m. LYNN VALLEY CENTRE ONLY oe MON.-SAT. 8a.m. to 9p.m. SUNDAY 8a.m. to 6p.m. Money's tinned mushrooms, stems and pieces, 89¢; fancy lettuce, 49¢ ea.; radishes/green onions, 29¢ ea.; lemons, 5/31. SAVE ON FOODS: Pork steak, $1.47 Ib.; stewing beef, $2.17 Ib.: cross rib roast, $2.27 Ib.; bulk wieners, 872 [b.; Romaine lettuce, 48¢ ea.: marble cheddar, 89¢/100 gm. 15th VANCOUVER ORCHID SOCIETY ORCHID SHOW Sat. March 2, 10-6pm Sun., March 3, 10-5pm <