Snails make great

From page 27
snails from the flower beds — they
had a fondness for escargot.

1 cautioned her that the local
variety of snails might give them
more than a case of indigestion
and, since snails dine on plants
that might be poisonous to
humans, they need some special
feeding before inclusion on the
menu.

Fortunately, she abandoned the
idea.

What brought those snails to
mind, looking through some old
recipes, I came upon her recipe for
escargot — using commercially
tinned snails and presented in
mushroom caps. The small dishes
with indentations for escargot are
handy but any oven-proof individ-
ual casserole dish may be used.

Snails in Mushroom Caps

1 small tin snails (24 count)

Ys cup white wine

24 mushroom caps -— bite sized
2 (ablespoons butter

¥2 cup unsalted butter
2 garlic cloves, pressed or

finely minced ,
Y% cup parsley, finely chopped

Drain snails. Pour wine in tin
and rotate tin until all snails have
been rinsed. Discard wine. Remove
stems from mushrooms (save for
salad). Gently saute caps in butter
until tender. Blend unsalted butter
with garlic and parsley.

Artange six caps in each of four
dishes and place a snail in each.

Top with a dab of seasoned butter. :

Broil until butter melts.
+e eo

Another version of the same in-
cludes a couple of tablespoons of
finely minced green. onion in the
seasoned butter. Provide plenty of
French bread slices for dipping in-
tothe butter, = -

-B ae

Another very popular appetizer

$1.29; Newton apples, 3 1b./99c;
mushrooms, $1.69 Ib.

Save-On-Foods: Pumpkins, 3¢ Ib.:
boneless sirloin steak, $2.97 Ib.;

appetizer

Lazy Maple bacon, $2.89; regular
ground beef, 87¢ Ib.; Royal eight-
roll, $2.54; Purina Cat Chow, 4 kK,
$6.48.

Power Interruptions:
North Vancouver

28 September to
approximately 15 November,
Monday to Friday, between
8 a.m. and 4:30 p.m. of
approximately 1 hour

to 4 hours duration

Interruptions should affect each customer only once, in the area
bounded by:

. 4th Street to the south,
21st Street to the north,
Forbes Avenue, on the west,
St. Davids Avenuz to the east.

Hydro is upgrading the electrical distribution system to ensure
reliable service and provide capacity for future growth. We regret
any inconvenience, and if you experience any elécirical problems
following the interruptions, please call our Service Centre at
299-0311. .

features mushrooms and creamed “8

seafood. This is also conveniently
-served in escargot plates.

Mushroom Seafood Sizzlers -
24 mushroom caps — 1% inches
in diameter’
-2 tablespoons butter
:3 tablespoons butter
3 tablespoons flour
1 cup milk
salt and pepper
2 tablespoons grated, drained
"+. green: pepper :
1 cup seafood — tiny shrimp,
* .cooked calico scallops,
~~ crabmeat
or a combination
1 cup grated mild cheddar or ¢
‘Monterey Jack» ~
paprika

Pe

a

Remove stems (save for salad) . &

and saute the caps gently in butter
until tender. Melt butter,.add flour
and: stir until smooth. Add milk
and cook, stirring, until thick and
smooth.

Set aside for half an hour as it
thickens considerably more when
cool. Add seafood and green pep-
per and season to taste.

Arrange six caps in four indi-
vidual serving dishes. Fill each cap
with seafood mixture. Just before
serving, top with grated cheese,
sprinkle with paprika and broil un-
til cheese is melted and appetizers
are sizzling hot through.

:“E find the second-top shelf does
the best job of heating through be-
fore the cheese gets too brown.
Serve with a small knife and fork
— impossible to eat as finger-
food!

BEST BUYS:

Buy Low: Boneless pork butt
roasts, $1.78 Ib.; 2% milk, 2L,
$1.77; cauliflower, 48¢ Ib.;
Delicious apples or Bartlett pears,
3, 1b./99¢; pork side ribs, $1.88 Ib.;
Best Foods mayonnaise, 750 mL,
$2.48.

Stong’s: Ground veal, $2.28 !b.;
Boneless top sirloin steak, $2.99
Ib.; veal shoulder roast, $1.68 Ib.;
Nabob coffee, $2.79; large eggs,

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29 — Wednesday, October 21, 1987 ~ North Shore News

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