ne

Someone in d lab coat has
announced that parsnips, of

all things, ‘carry cancer:

causing agents. So- quickly,.~~

before * another~ ‘bulletin
dumps on  us;- some
vegetables that at this
writing are still clean. ‘
(First, I want.to know how
they got those ‘rats to eat

those parsnips—I ve never

been able to.:persuade the
Travelling Man-even to look

at them. Of course, -as tt

turns out, he- was right, as
usual!)
Carrots
carrots are excellent
companions, to almost
everything, especially fish.
Buy the big strong.ones to
chunk into your stew, but
otherwise, the little fresh
ones. Barely scrape them

and steam them whole, and .

when tender to the fork,
chop green onion over them,
or rub a little dill weed over
them, and have some butter
handy. Or make a_ white
sauce, they’re good
creamed, or mash them with
margarine and cream and

It's pickling time

By JUDITH MATHEWS

Making pickles is a
process that baffles mast
people. I come from a family
that has made good pickles
for generations. With
apologies to my ancestors I
present my own concoction
for crisp half-sours.

Scrub clean one gallon
small pickling cucumbers.
(About 4% Ibs.) Set aside.

In a one gallon crock, or
several large jars, layer
whole stalks of dill weed,
one tablespoon pickling

(don’t . *groan!)

‘pepper.

Grate them raw to make a
‘salad, with raisins and a bit
‘of “mayonnaise, or cut them
into little sticks, remember

“julienne?”—and _ butter-st-
eam them. This is good for a

.lot of vegetables: put some

margarine or oil into a
frying-pan to heat, then add
the chopped or julienned
vegetable, stir to coat with
_fat, then a dribble of water

or chicken broth and put a-
‘id on for five minutes. Keep ©

moving the vegetable and
lower. the heat if ‘necessary,
this is almost “stir-fry” and a
quick and nutritious method.
Try grating fresh ginger over
carrots done this way.

Do shredded green
cabbage like that, and flavor
with dill, or use some
chopped green onion. Or
shred the cabbage and steam
it and serve it with a cream
sauce. Great especially with
a little nutmeg.

If you like raw cabbage, as
in coleslaw, don’t look at
me. I get my coleslaw from
Ernie’s Chicken place. It’s

spices and 2 cloves garlic.
Now add '% of the cucs, and
continue the same
process 3 more times. The
crock should now be full.

Now mix:

9 cups cold water

{% cup vinegar

“” cup & 2 tbsps. coarse
pickling salt

3 tsp. sugar

Pour this over the cucs
and weigh them down so
they are submerged in the
brine. I use a plate and a
scrubbed stone. Start cating

Children need snacks

SACRAMENTO, Calif.
(UPI) - Children need to
snack between meals

because their smal] stomachs
cannot absorb as much food
as they require just by cating
three scheduled, adult-size
meals, said a Head Start
nutrition consultant.

Lisa Lambiase says
children’s snacks should be

Come join us for an evening of superb
dining & dancing on the North Shore

treated as small meals of
nutritionally sound foods.
Instead of popular adult
snacks such as soft drinks
and candy, she suggests such
things as peanut butter sand-
wiches, yogurt, nuts,
vegetable dips or casy-to-
make blender shakes using
milk, bananas and finely
chopped nuts.

O

OUR FAMOUS CLAM CHOWDER
VEAL SCALOPPINE
— with buttered noodles

— vegetables

— garlic bread

DESSERT

ASSORTED FRENCH PASTRIES

BUSINESSMEN'S LUNCH DAILY 11.a.m.-2 p.m.»

Open nigntly from 5p m — Reservations Preterred
We book banquets and weddings Monday thru Thursday

Saturdays call
between 10-4
988-6711

980-6818

; and

North Vancouver
‘a dining experience”

better than mine ever was,
_ Saves : _prating the

kitchen.

by Eleanor
Godley

a
knuckles. ,
Stuffed peppers, red or

green, can make a whole
meal. Turn the oven on to

them after 2 days. Around |
our house they are long gone»
after two weeks!

LEA GUES

Openings available
for individuals or teams
Monday thru Friday
9:15 a.m. or 1 p.m.

FREE COFFEE
&
SUPERVISED
PLAYROOM

NORTH SHORE
BOWL

141 West 3rd St.
NORTH VANCOUVER

985-1272

2.00
11.50

140 E. 2nd St.

seasoning;
_ ground beef and season with

C9 - Sunday News, September 20, 1981

Chez
little

Michel the

inexpensive
375 F (190C) and cut out the

stem and save it. Use a
spoon to scrape out the _
interior white membrane _
and then steam the shell for
three or four minutes or |
drop it into boiling water for
the same length of time. Lift
it out and turn upside down
to drain while you make a
stuffing.

It (the stuffing) can be a
lot of things. Some good
mixtures are rice, plus strong
cheese and frazzled bacon
bits and onion; or use soft
bread crumbs in place of
rice, adding some poultry
or brown some

French Restaurant
on the North Shore
with a . fantastic }
view of the water
and Stanley Park.

RE-OPENS FOR LUNCH
Sept. 22

Large menu includes fish & seafood, veal, lamb,
steak, rabbit, poultry & our specialty “vol au vent.”

1373 Marine Drive, West V Van 926-4913
Lunch Tues.-Fri. 12-2, Dinner Tues.-Sun.6-10 ©

The Only French restaurant
open on Sunday
We accept MC VISA AEX
Parking at the back

Worcestershire and onion,
and add pieces of tomato; or
use canned corn with the
beef, or left-over macaroni
and cheese. Invent your
own.

Bake for an howr, and
serve with hot tomato sauce,
or to accompany cold meat
or hot baked beans or
whatever, it’s a good supper.

ONE WEEK ONLY
1-26

FOR YOUR CONVENIENCE, OPEN 8:30 AM DAILY
Tehebo- FINEST

LIVERWURST

FOUR VARIETIES: FINE, COARSE, HERB & HOMEMADE

N° 1 PEARS

PINK & WHITE

GRAPEFRUIT
McVITIES

CREAM BISCUITS, 7 VARIETIES

129

REG. #2. a5

¢

ob

4
9 8°

150 GR. 65
REG. .79°

Whéilo ——__—_—

GOURMET WORLD

T-BONE, PORTER HOUSE,
BONELESS SIRLOIN

REG. °4.19 Ib.

Harbour Centre

LOWER MALL * HASTINGS AT SEYMOUR
ACROSS FROM THE SEA BUS TERMINAL