48 - Wednesday, December 13,

1989 - North Shore News

HOLIDAY GROCERIES

Purchase best buys

From page 46

cooked and brown.

The water from the stockpot
made excellent gravy and ! had
enough meat to feed eight gener-
ously. Including mashed potatoes,
steamed carrots, sprouts and
“stuffing’’ (stuffed in a casserole),
dinner cost less than 75¢ a serving.

That’s a budget beater.

seh

Here’s another budget beater.
Phyllo pastry costs about $3 a
pound, but it makes abcut eight
dozen small pastries. Prepared and
baked, they freeze perfectly and
te-heat quickly with no loss of
quality.

I made two types of filling, both
cheap and easy to prepare.

Phyilo Pastries

General instructions: Read in-
structions on package before han-
dling phyllo. Each small pastry is
made from two sheets laminated
together with melted margarine
and cut into seven strips with
kitchen scissors. Each strip makes
a pastry.

To fill, place a teaspoonful of
filling on the short end of a strip
and foid over to form a triangle.
Keep rolling in folds as you would
a flag.

Dip your fingers in your bow! of
melted margarine as you work ard
butter each Httle bundle top and
bottom before placing on your
baking sheet.

Curried Meat Filling

This is enough for “% pound of
phyllo.

Ys Ib. lean ground beef (about 4
cupful)

1 tablespoon grated onion

1 teaspoon curry powder

% tin cream of tomato soup, un-
diluted

Cook meat and onion gently,
breaking the meat up into very
small bits. Do not brown. Draw
the meat mixture off to the side of
the pan and sprinkle the curry into
the small anount of drippings that
has formec.

Cook and stir the curry for a
minute or two to develop the fla-
vor.

Add soup and stir to blend with
the meat and curry. This is much
easier to work with if you chill it
before preparing the pastries.

Wrap by teaspoonful, as
directed and bake about 10
minutes at 375F or until brown
and crisp. Bag and freeze. To
reheat, spread out on a_ cookie
sheet and bake abous 10 more
minutes at 375F.

NEVER MICROWAVE.

Spinach-Cheese Filling
1 package frozen chopped spinach,
thawed and well drained (squeeze
out water!)
Ys cup crumbled feta cheese
legg

Sir to blend. This will fill the
remaining % pound of phyllo.
Bake as for meat pastries.

These pastries cost well under $1
a dozen to make and disappear
faster than you can refill the
plates.

BEST BUYS:
SAFEWAY WOODWARD'S:
Breakfast Delight bacon, $1.99;
buik wieners, 99¢ lb.; Robin Hood
flour, 10 kg, $5.88; McCain frozen
orange juice, 355 ml, 99¢, limit-2;
Lucerne eggnog, |! L, 99¢;
Emperor grapes, 77¢ tb.; broccoli,
39¢ Ib.; large lemons, 3/51.

SUPER VALU: Whole fryers, 89¢
Ib. (limit); Iean ground beef, 10#
pke., $1.39 ib.; butter, $1.97
(limit); Nabob coffee, $1.88
(limit); Parkay margarine, 34
(coupon, limit) $1.99; Lindsay pit-
ted black olives, (coupon, limit)
99¢, 398 ml; French bread, 99¢;
Red Delicious apples, 49% Ib.

BUY LOW: Boneless round steak,
$2.38 Ib.; cauliflower, 44¢ Ib.;
fancy lettuce, 44¢; pink grapefruit,
S# bag, $1.44; ABC laundry
detergent, 10 L, $5.98; Robin
Hood flour, 16 kg, $5.88.

STONG’S: Baron of Beef, $2.89
¥b.; pork side ribs, $1.59 Ib.; whole
fryers, 89¢ Ib.; Deep Cove canned
crab, flats, $1.59; pork or dinner
sausagcs, $1.88 lb.; bulk sausage
meai, $1.48 Ib.; ABC laundry
detergent, 10 kg, $5.99; green

onions/radishes, 4/99¢; head let-
tuce, 39¢.

& 3:45 p.m. /f

Bring your gift of

non-perishable food

oreash te the

Cheistusis Bureau

‘ Tree at the
a lorernation.l Pood
a Court cithb warch
es rer . .
Pet Ue drshighiv squri€@ aro.

Ins.

¥)) United i Way

December 16 /th 2

LONSDALE QUAY MARKET:

Boh The Butcher: Ready-to-eat
hams, shank cut or whole, $1.89
Ib. Bulk Food Quay: Supreme raw
almonds, 99¢/100 gm. Longliner
Seafoods: Fresh Nova Scotia
scallops, $2.64/100 gm. Lonsdale
Farm Market: Brussels sprouts,
49¢ Ib.; green onion and radishes,
4 for $1. Satmon Shop Seafoods:
Jumbo Tiger prawns (pre-frozen),
$15.99 Ib. Tino's Bakery: French
rolls, white or whole wheat, reg.
$1.79 doz., $1.39 doz.

helping people.

SYMPHONY
ORCHESTRA.

ATR ham ENE

ON ALL READY MADE
GARMENTS
IN STOCK

109-260 W. Esplanade
Across from Waterfront Park

980-6813

It's a tradition! Thanks to the Quay’s ongcing
friendship with the Vancouver Symphony
Orchestra, you're invited to an old-favourites
festive concert and carol-a-long. The V.S.O. Pn
and guest artists will perform two festive
concerts this Sacurday.

The V.S.O. is just part of what's in store

for you in the month of December. All
around the Quay, you'll find cheerful 6 t
service, caroling singers, wondrous f

gifts, and market fresh foods for every o* >,

ae

#
a
~

occasion...a festive oasis in the
midst of the holiday storm.

Holiday Shopping Hours
We're open late! 9:30 aim —
9:00 pam. Monday, Dee. HE to
Saturday, Dec. 23 (excluding
Saturday, Dee. 16 and
Sunday, Dee. 17).

For information
phone: 985-626]