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Wednesday, Nov. 18, 1992 — North Shore News

DO YOU do a fair bit of entertaining? Or is your com-
bined family quite large, so that when you stage a family
dinner it resembles a reunion of the Socred Party? If so,
I'd like to tell you about a piece of equipment that may

make life a lot easier for you.

It’s a steam tray. Mine is about
two feet long and 15 inches wide.
lt stands firmly on wide legs and
is heated by sterno. The whole
thing is stainless steel, has an in-
ner tray for hot water and three
deep food coniainers. In addition,
I bough? one large insert to use
when I have an assortment of hot
appetizers or one iarge (huge) cas-
serole to keep het.

Another great feature is that the
inserts can be used as baking
dishes -~- transfer them right from
the oven to the steam tray.

I bought mine about 10 years
ago at a restaurant supply com-
pany in Reno for $98.

Today, I phoned around io sev-
eral restaurant supply companies
here —- I described the item and
was told that they are available in
the $95 range. You may not want
to spend that much on your own,
but consider teaming up with your
sister.

Or if you're stuck for a
Christmas gift for someone
special.

T-use my old “hot trays’’ every
time 1 have a family dinner. Ac-
tually, I’ve reached the point of
embarrassment over their appear-
ance but they sure do the job!
They aren’t the fancy ones you
can buy today with lovely glass
tops and variable settings — plug
them in, they heat, period. But
since I paid $7.95 a piece in 1960,
they don’t owe me much. Con-
sider one for Christmas gifting.
You'll pay quite a bit more than
$7.95!

I like to think about the meals
between now and Christmas along
the simple lines. This is the time
to scale down, trim your waist a
little and eat your veggies. If
nothing else, it eliminates the guilt
when you reach for the third
mince tart, later.

In our house, we’ve eliminated
cocktails, wine and beer. I’ve fill-
ed the fridge with fruit juices and
club soda. There’s not much
around by way of desserts and,
thank God, Brian likes poached
fish and steamed new potatoes.
We're even taking multi-vitamins.

Both of us fave more energy

Cruise on
Xmas carol
ship Secord

THE NORTH Shore Family
YMCA. has chartered the
beautiful 53-foot Secord to
join in on the Carol Ship
ciuise, on Sunday, Dec. i3.

Departing from Ambleside
Landing at 7 p.m. and skippered
by North Shore resident Hal de
Grace, the Secord will join the
flotilla coming out of the harbor,
cruise False Creek and some
selected shores on Engtish Bay
and returrs under the Lions Gate
Bridge.

There will be a choir on board
to lead everyone in a joyous and
memorable singalong. The Secord
will return io Ambleside Landing
at i0 p.m.

There is a limit of 20 guests, so
call now to reserve your spot —
all registrations must be received
by Nov. 26.

For more infermation and to
pre-register by phone, call 926-
3541. ‘The fee for this trip is $38
Der person.

FOOD
Steam tray just the ticket for crowds

Barbara ;
McCreadie

BUDGET BEATERS

(we'll need it since we haven't
even started shopping). Give it a
try! If nothing else, you'll feel
disgustingly noble. Besides, you'll
find it a Jot easier to do the same
thing in January.

Food items are always appreci-
ated as hosiess gifts. They are
unique, often inexpensive and can
be presented in decorated, re-
useable containers.

Calico Hean Soup Mix

Specialty food shops sell this
(for a lot of money). Prepare each
jar separately to keep the right
proportions of ingredients. Write
the instructions on a pretty card
and tie it to the decorated con-
tainer.

Instructions: Combine the con-
tents of the jar with seven cups of
cold water. Refrigerate overnight.
To cook, bring to a boil and
simmer two hours. Remove bay
leaf and serve to six.

Dried beans: include “4% cup of
each of three of these: kidney
beans, garbanzos, lima beans,
pinto beans, navy or white beans
(choose a colorful arrangement)
And: 4 cup dry green split peas

3 tablespoons dry onion flakes

2 tablespoons whole wheat berries
3 tablespoons pear! barley

2 tablespoons dry celery flakes

1 tablespoon dry parsley flakes

2 teaspoons Beef-In-A-Mug

Y2 teaspoon mixed dry Halian
herbs

1 perfect bay leaf (save the tatty
looking ones in the box for your
own use!)

Place all the ingredients in a
jar. Decorate — we did one with a
little gingkam hat and apron and
a glued-on face but let your imag-
ination take over — a red felt
Santa? Attach the instructions
firmly around the neck of the jar.

Villa Cheese Crock

These are perishable so should
be prepared no more than two
days before giving and
refrigerated. To serve, bring to
room temperature and use pretzels
for dipping.

1 8-oz. package crezm cheese

¥Y; cup ceal butter

1 8 oz. packaged Kraft old ched-
dar

3 dashes Worcestershire sauce

Y2 teaspoon seasoned salt

Pinch cayenne :

coffee creain - added 2 tablespoon
at a time until the mixture is fluf-
fy and ready to be dipped. The
amouni varies but a ccuple of ts-
blespoons is usually about right.
Makes about 4 cups.

Bring the cream cheese, butter
and grated cheddar to room
temperature. Add Worcestershire,
seasoned salt and cayenne. Beat
with an electric hand mixer, ad-
ding cream by drops, unti! smooth
and fluffy.

Spoon into serving dishes and
swirl the top.

Serving dishes: These, too, are

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part of the gift! 1 bought a set of
pretty, white onion soup bowls
with lids one $1.49 day and they
were just right for four gifts.
You'll often find very attractive
glass bowls on clearance tables.
Don't tell anyone but junk shojs
und rummage sales are a great
source for lirdle dishes. Little
brown honey jugs are attractive or
consider a pretty coffee mug.

@ Bake an assortment of holiday
cookies for yourself but box some
in holiday tins (available at mod-
erate prices in department stores,
high prices in specialty shops);

@ Peanut brittle is so easy to
make — bag it ane get fancy with
the bows;

© If you have a candy or fudge
specialty, make some and box it.
You can buy the tittle ruffled
paper cups at candy stores. If
you’re very kind. you'll include
the recipe;

@ Don’t forget the jams, jellies
and pickles you may have made
last summer. Some ca! smartasses
made extras for gifts.

@ Little baskets a with tiny
jars of jams and mustards are fun

to receive — you get to try a
sample of something you might
never buy;

@ Do you grow your own herbs?
Wf any are stiil healthy in the
garden, follow instructions in your
microwave book and dry some.
Home-dried mint is wonderful!

Pecans

Almonds Unbianched, raw, whole
Hazelnut Unbianched, raw whole

Cashews Whole, raw

Thompson Seedless Raisins
Belgium Callebaut Choc. semi-sweet, milk

Candied Chervies Red/green

Deluxe Fruit Cake Mix (No peel)

Pure Vanilla Extract 500 mt bottle
Italian Borelii Olive Oli 3 Litre

Sale starts Nov. 18 and runs to Nov.

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