C16 - Sunday, May 1, 1983 - North Shore News

Hi food

Meals for one or two

the
kitchen

BN. ‘
by Eleanor
Godley

RECIPES intended
“for one or. two”
seldom turn my
crank. They're so
cautious, always; ht-
tle bits of this, little
bits of that, I can’t get
enthusiastic. Felt the
same way when one
of the men in my class
of Seniors handed me
a print-out of a cou-
ple of pages of such
cooking suggestions,
I was sure I would
discard them.

I did, in fact. All but two.
And I have to tell you, these
two are” winners.

The first is called
CHICKEN IN A CLOUD,
and basically it calls for mix-
ing a simple stuffing, cutting
a slit in the breast to accom.
modate it, wrapping. the
whole thing in foil to put in
your steamer over boiling
water for half an hour
The stuffing was to be a mix
ture of chopped mushrooms
and crumbled bread, but |
decided that af: the mush
rooms were sauteed first, the
stuffing would be moist and
easier to handle So. with
these ingredients

6 button mushrooms finely
chopped

Ao oshee of bread crumbled
(lused / grain

Stive:

1 Tbspns. capers,
copped (15mL)
1 Thbspns.
(15mL)
¥% tspn. salt (1.25mL)
dash of pepper
2 Tbspns. of butter
a lemon wedge for garnish
Saute the mushrooms in
the butter, for maybe 5
minutes, mix in the crumbl-
ed bread and the capers and
seasoning, and moisten with

finely

lemon juice

IT’S COOKIE WEEK again. The Guides and Brownies are out this week on the North

Shore selling cookies. Left to right are Justine Dawson and Fiona Hughes delivering
cookies to Margaret Fraser of West Vancouver.

the lemon juice. (I added the
pan juices, too.) If you lay
the breast on a piece of foil,
and stuff it thereon, you
catch all the nice bits, and
it’s easy to bring the sides of
the foil up top make the
steam package.

The recipe said 30 minutes
in the steamer, but I found it
perfect at 20. I did broccohi,
as they suggested, and found
tall very flavourful and in-
teresting Even without com-
pany

The other as called
VEGETABLE FIESTA, and
is intended as a main dish, a
complete meal if served with
a green salad

PE bbspn of oii Sm)

1 small onion, pecled and
finely chopped
‘a green pepper. cleaned out
and chopped

2 sticks of celery
chopped

roughly

6 S mushrooms sheedin Ts

Trae & otter yroal . chika

Paiate 12 88 (heft on the cs 12 O86

Linbrerte 8 ( woktA 12 06 Moosawood 12.390 (areat Hook

of Franch ( atraine 48 06

then all at

Madasseah 24 Of  trowne  nngh

Puch A Pocket Bookshop

2442 Marine Drive Woat Van

926-1133

‘A cup brown long-grain rice
(125mL)
grated rind and juice of 2
lemon
1 cup hot water (250mL)
1 small Oxo cube
2 Tbspns. raisins (30mL)
2 Tbspns. chopped nuts or
pine nuts (30mL)
salt and pepper
Heat the oil and in it cook
onion, pepper and celery un-
tl the onion softens. Add the

mushrooms, and cook for
one minute. Add the rice,
lemon rind and juice, and
the water and Oxo cube and
salt and pepper. Bring it to
the boil, then reduce the
heat, cover the pan, and sim-
mer for about half an hour.
Stir it once in a while to
make sure it’s not too dry.
Add the raisins and nuts and
serve. An excellent simple
meal.

[gh A

French Bread (was $1.05) .99
100% Wholewheat with Honey
(was $1.35) 79

Homemade White (was $1.35) .79
Four Grain (was $1.45)
Mountain Oat (was $1.39)

.99
95

me

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