ai ation ae 46 - Wednesday. May 15, 1991 -- North Shore News BROOM-HILDA COMICS WON'T You BE MY NEIGHBOR? WON'T YO) BE MY NEIGHBOR? 2t DON'T SHUT HIM UP WE'LL Bm IF YOU . NEVER SELL THIS PLACE!! Rite WIERS "6 - een RETWRN To SENDER... WRONG ADDRESS... MOVED AWAY... oO IF THEY'RE NOT GONGN To READ MV memos, WhY 1968 Kung Foatwes Syndcaie me WON rape revered OFFHAND, TO say HE'S THROUGH BEGGING, Dwayne. LI CANIT AlL THOSE GAMES ON TELEVISION’ THIS FLY INVENTS A MOLECULE TRANGPORTER ME I LOVE you A STAND YOU_WAICHING ( ETHEL. TYE OF AL ico spies F Acearesde ise MABEL, IF THAT'S ALL THATS BOTHERING YOU TLL CHANGE MY HABITS. GIN Memo {ONaw YEP- TLL MOVE THE TV INTO THE DEN SO YOU WON'T HAVE TO WATCH ME WATCHING. PAE, Dene GETS INTO (T YOUR SISTER #7 IOUEH SOME ILL GUIRE OF TOE TEST ROI WADERTE) — I THINK HE WANTS: LA FIGHT ME / WITH YOO OVEFe ISAT IT EXCITING 2 +a a olllt.. CORNER D.O.N.A.T.E. ‘Misty’ is a Deautiful silver-blue with a soft luxuriant coat (in phot), phone Doris Orr 987-9015. Also waiting for 2 home: yellow Lab: small black Lab; brown Lab; smatt black Husky; white cat; soft tor- toiseshell cat; tabbies. Please phone 987-9015 or 988-5643. PETS LID. needs good homes for pure bred small Siberian Husky; fine pure bred German Shepherd; cute Terri-Poo (adults only); Golden Retriever X Setter: Blonde Samoyed X; Small Goiden Lab X. 12 week black kitten (4 white paws); also pretty grey young adult. Please call 988-7461 for dogs and 980-4007 for cats. Big sale June 1, Capilano Unit- ed Church, 1390 W. 22nd, 10 to 2 p.m. FOOD Cabbage rolls a family favorite THE LAST thing you’d expect in this column is a beer commercial but as a non-beer drinker I was so impressed with the taste of this product | must pass along the name of it: Co. It’s a medium brown color, with a very mild Mavor and not full of those fuzzy bubbles that defeat my appetite. Actuaily, it was Brian who ordered it one day last week (we played hookey and went to Horseshoe Bay for fish and chips). ‘‘Barb, you’ve gotta taste this!”? I did. Try it the next time you go for a fish and chip lunch. A reader called to tell me that she’d lost my recipe for cabbage rolls and her family was asking (demanding?) a repeat perfor- mance. A problem with this recipe is that one ingredient — Instant Stove-Top Stuffing Mix is avail- able only in the U.S. For the Stove Top, you can substitute any dry, well seasoned stuffing mix but crush the cubes. You may want to add more seasonings as some mixes are fairly bland. One of the pesky things about cabbage rolls is parboiling the cabbage to make the leaves pli- able. You can avoid this by preplanning your menu. About a week before, buy your cabbage. Cut out the core, wash the cabbage well and freeze it. It needs about five days in the freezer and another day in the fridge to thaw. Otherwise, follow the instruc- tions below: McCreadie Special Cabbage Rolls 1 pkg. (500 g) pork sausage meat (thawed) 1 cup Instant-styte Stove Top stuf- fing mix 1 egg 1 cabbage (about the size of a five-pin ball) t tin tomato soup 1 tin consomme Combine the sausage, stuffing mix and egg. Fill a big Dutch oven or stockpot with water and bring to a boil. Cut the hard core out of the cabbage (as best your can) and drop the cakbage into the boiling water. After five minutes, haul the cabbage out and run under cold water. Remove as many intact leaves as come away easily. Return the test to the pot for more softening. Pare away any remaining core, Jeaving the Icaves intact. Spoon stuffing (abo 2 table- spoons) onto the core end of the leaf. Roll up, tucking the sides in, envelope style, as you g0. Place rolfs, seam side down, side by side in a shallow baking pan. Continue until al) stuffing is used and then use the same bow! to whisk together the two undiluted tins of soup. Pour the sauce over the rolls. Bake covered for two hours at 300°, uncover and bake a half hour longer. Our favorite menu is baked ham, cabbage rolls Gots of sour cream to top them), scalloped potatoes and spinach salad. In fact, that’s what I'm preparing for the family dinner when Suzy and Dan return from their honey- moon. Because of hectic travel sched- ules, the newly traditional ‘‘pres- ent opening”' is delayed until their return, White Pmooat it, here's my favorite recipe for: Spinach Salad 2 bunches fresh spinach (don't buy the bagged stuff - it's usually Piper’s, bottled by the Vancouver Island Brewing Barbara McCreadie BUDGET BEATERS bruised) 1 lb. mushrooms 1 Ib. bacon, cut fine aud micro- waved crisp 8 eggs, hard cooked Choice of dressings: Some like botiled junk like Thousand Isiand tut we prefer my old standby (recipe follows) Bunch spinach is difficult to wash. I fill my sink full of cold water and immerse the bunches. Swirl them around and leave the grit to settle. It usually takes two or three rinsing and drainings to clean out all the soil. Pinch off the stems and drain the leaves in a collander. Dry on paper towels. Tear into bite-sized pieces. Toss with sliced mushrooms and bacon bits. Gar- nish with quartered eggs. This makes a big salad but it’s very popular, especially with: My Old Standby Creamy Dressing Combine the ingredients early in the day and refrigerate. I cup sour cream 1 cup real mayonnaise 2 teaspoons mixed dry Italian herbs 1 teaspoon gariic granules (un- salted) BEST BUYS STONG'S: N.Z. top sirloin steak, $2.98 Ib.; chicken legs, back at- tached (watch it!), 88¢ lb.; Nabob coffee, $2.19; Burn’s ‘Toupie’ hams, $2.98 {b.; bulk wieners, 88¢ Ib.; Paramount sockeye salmon, flats, $2.19; potatoes, 34-99¢, SAYE-ON FOODS: Sirloin stcak (family pack, limit) $2.77 Ib.; regular ground beef, (limit, chubs), 67¢ 1b.; chicken legs (back attached!), 79¢ Ib.; bulk wieners, 79¢ tb.; Armstrong's sliced cheese, 500 g., $2.78; cob corn, 16¢ ea; mushrooms, $1.48 Ib. Clip bulk food coupon - $2. off and you only need to buy $2.01! SAFEWAY: Chicken legs (back!) 88¢ Ib.; Fletcher’s bulk wieners 88¢ tb.; lean ground beef, $1.88 Yo. (10#, and limit); standing rib, $3.78 Ib.; cooked shrimpmeat, $6.99 Ib.; Cragmont, 2 L pop, 88¢ ea.; mushrooms, $1.48 Ib. LONSDALE QUAY: Longliner Seafoods: first of the season, fresh halibut steaks, $7.49 Ib.; fillets, $9.49 Ib. The Salmon Shop: fresh red spring salmon, $2.99 Ib.; fresh ced spring salmon steaks, $3.99 Ib.; fresh red spring fillets, $5.99 tb.; fresh clam meat, $4.49 Ib.; fresh yellow fin tuna, $7.97 Ib. Tino’s Bakery: butter buns (white or whole wheat), $1.49/doz.; Voccicio Bacchetrta, $1.79/loaf. Bulk Food Quay: various beans and peas, 19¢/100 ; best quality Belgian chocolate, $1.29/100 g.; best quality Colom- bian coffee beans, $1.89/100 g.