16 - Wednesday, June 21, 1989 — North Shore News Pot jluck dinners are fun and inexpensive ENTERTAINING AT home, treating 200 of your closest friends to dinner at the Country Club, is like a tube of TNT to the budget. But, if you don’t do it, you can be sure that your invitations out will eventually shrivel up and die, no matter how well you tell jokes. Young couples are doing the same thing today that we did as struggling students — joining the Order of the Pot Luck. I can’t remember ever being in- sulted at being invited to a Pot Luck! In fact, I enjoy that sort of invitation more than a catered feed. It’s fun to participate, and you know that the hostess won’t be both broke and broken by the time you arrive. : a en budget beaters Barbara McCreadie One of my favorite pot lucks in- volves four couples that lived side-by-side for 20 years. Now, we’re all over the place, miles apart. When we get together, we al! br- ing our own liquor. The hostess provides the main course — gener- ally a big casserole. Others provide appetizers, salad and dessert. Such an easy way to. get together! Another approach is to make a list of friends — LOTS — that you think might be ready to party. Your opening is something like this: ‘‘Hi, Norma. I’m organizing a pot luck dinner for August 15. Would you and Jack like to come?’’ ‘*Great! What should I bring?’’ At this point you haul out your list! ** Preparing the list is essential. For example, to feed 20 prospec-- tive guests, this combination works well: (1) You buy and prepare a large roast or ham. Provide plates, napkins, cutlery, bread and coffee. (2) Ask two of the guest couples to bring. appetizers. (3) Ask four to bring a normal- sized casserole. Keep a check on this — if Norma is making lasagne it’s better if Alice does curried chicken. (4) Two large salads are plenty. (5) Two desserts round it out — most dessert recipes feed at least 10 people. (6) B.Y.O.L. ee Here are two casserole recipes that travel well to pot lucks. It’s wise to keep the ingredients in small pieces because everyone will want to try a small serving of everything. Savory Ham and Chicken Bake 6 chicken breast halves salt, pepper, bay leaf, celery tops water to cover 1 cup cooked ham, diced 1% cups fresh siiced mushrooms % cup dry white wine 1% cups sour cream 2 tablespoons butter % cup fine dry breadcrumbs % cup fresh Parmesan (grated, deli.) 2 teaspoons mixed, dry Italian herbs fresh parsley, to garnish Steam the chicken breasts with seasonings until just fork-tender. Allow to cool in the broth. Bone and dice, reserving broth. Strain broth. Some you may need to keep moist, freeze the rest. In a large casserole dish, sprayed, layer “4 of the chicken. Top with a third of the mushrooms. Continue with the ham until all three ingredients are layered. Prepare the sauce by combining sour cream and wine. Pour over. Bake at 350F about 25 minutes or until bubbly. If necessary, dribble a bit of chicken broth over top to keep it from drying up. although cheaper than Just before serving, top with the butter, melted, and combined with crumbs, cheese and herbs. Run under the broiler until crisp. Gar- nish with parsley sprigs. we * Curried Salmon and Rice This is an adaptation of an oid recipe for Kedgeree. It originated in India when the Brits were in charge and was brought back to Britain when they left, or got toss- ed out, whatever. It’s often served as a breakfast dish so lends itself well to a pot- luck brunch. 1 Ib. cooked salmon, fresh or tinn- ed. Red is best. 2 cups cooked regular rice 2 tablespoons butter 1-2 tablespoons quality curry powder 1 onion, chopped 1 green apple, peeled and chopped 2 tablespoons flour salt to taste 1 cup 10 per cent (coffee) cream 4 hard-cooked eggs, diced Flake and debone salmon. Combine with rice in large casse- role. Prepare curry sauce by meiting the butter and gently cook- ing the curry powder for a couple of minutes. Add onion and apple and cook unti{ limp. Stir in flour. Add cream and cook gently until thickened. Add to salmon-rice mixture. The casserole can be refrigerated at this time but will thicken noticeably. You will probably want to add a bit more cream. Before serving, stir in diced eggs and reheat in a moderate oven. This is very attractive if you garnish with fresh parsley, sliced tomatoes and cucumber sticks. BEST BUYS: SAFEWAY WOODWARDS: Bulk wieners, 99¢ Ib.; lean ground beef, $1.98 Ib.; Breakfast delight bacon, $1.99; vanilla ice cream, generic, 4 L, $2.98; Romaine, 25¢; green beans, 99¢ Ib. SUPER VALU: Boneless outside round roast, $1.99 Ib., (I don’t like this cut for any kind of roasting but it makes great stewing beef.); pork butt steaks, $1.59 Ib.; fryers, $1.19 Ib.; No-name bacon, $1.59; Ovenfresh bread, 99¢; no-name all purpose flour, 10 kg, $4.88; long English cucumbers, 88¢ ea.; mushrooms, $1.88 Ib. STONG’S: Veal: Shoulder roasts, $1.98 lb.; cutlets, $4.98 Ib.; rib chops, $3.99 Ib.; sausages, $1.48 fb.; Stong’s bread, 79¢; long English cucumbers, 79¢. BUY LOW: Top sirloin steak, $2.98 Ib.; pork butt steak, $1.48 Ib.; navel oranges, 34#/99¢; tomatoes, 68¢ Ib. There’s Magic in the Air! | Saturday, June 24, Lonsdale McDonald’s 9:00-11:00 am Bird® 1:00- 1:45 pm in the McLots of Fun Show. 2:00- 4:00 pm Get a Hug from Grimace® 2057 Lonsdale Ave., North Van., B.C. Have Breakfast with Birdie the Early Ronaid McDonald® will be appearing Join us for face painting, coloring, free balloons ... and Lots of Fun. And Don't forget to enter your name for prizes from Ronald McDonald®. See you then ... GOOD TIME. GREAT TASTE.