42 - Wednesday, April 25, 1990 - North Shore News

Foop

Nake-ahead casseroles a holiday saver

IN ALL the years I’ve been writing Budget Beaters, one of
the most requested recipes is for ‘‘something different to do

with vegetables.”’

Especially popular is any sort of
vegetable casserole that can be
made early, refrigerated or frozen
and reheated. Casseroles such as
this next one are a great help on
big dinner occasions such as
Easter, Thanksgiving or Christmas
when you’ve more than enough
work to do on the day.

I invented this last Easter Sun-
day. It’s easy, attractive and
delicious — I’m modest, as well.

Barbara's Party Cauliflower
1 farge head cautiflewer — about
nine inches in diameter
4 ribs celery, cut diagonally, about
V2-inch wide
1 bunch green onions, diced
1 cup sliced mushrooms
¥% cup butter
% cup flour
2 cups milk
1? cup diced ham
1 cup diced Swiss cheese
seasoning salt
cracked pepper
seasoned croutons

beaters
Barbara McCreadie

Separate the cauliflower into
flowerettes, about one inch. Com-
bine with celery and steam or mi-
crowave until crisp-tender.

Saute the onions and
mushrooms in butter until limp.
Stir in flour, mix well and add
milk. Stir over low heat until
thickened. Add ham and cheese.

Remove from heat before the
cheese melts and season to taste.
Pour sauce over cauliflower and
celery and toss to blend.

Top with croutons. Bake at
350°F until bubbly — it took
about “% hour from room
temperature and add another 15
minutes if out of the fridge.

Next time I make this I'm going
to experiment a bit. f think a tin of
chopped water chestnuts would be
a good addition to the basic recipe
(or some almonds or cashews).

For those who like black olives,
toss some in.

{ had a very small! bit left over
and I reheated it for my lunch,
sandwiched in an omelet. Good.

kak

More on my new oven: My
Hotpoint has a built-in meat ther-
mometer which also got a trial run
at Easter.

How did I ever live without it?

I's casy to use — plug it into
the left inside wall of the oven,
stab the probe into the center of
the meat and set the dial for the
temperature you want.

My roast beef was perfect! The
buzzer sounds when the meat is
ready. Fantastic!

Next: Last week | made a buge
dish of cabbage rolls. They bubbl-
ed all over my oven, the spills bak-
ing on and blackening. | could
have wept at my stupidity for fill-
ing the dish too full.

1 yarded the cooked cabbage
rolls out of the oven and allowed it
to cool a bit. Then, I soaked paper

towels in water and set them over
the guck.

An hour later the spots wiped
off — no scrubbing, no swearing,
no residue. No cleansers required,
although I did spray a bit of
Windex on a towel and swipe the
bottom of the oven for any grease.

Isn‘t it a pleasure to buy a new
appliance and have it do what you
want it to do?

Now, about my new Hotpoint
stove top. It has solid burners so
that nothing can run down inside
the works. The front two are
temperature controlled, and I’m
still experimenting to get to know

how to use ihem best.

One suggestion I'd make to
Hotpoint — are they listening? Id
be happier if the regular burners
were cn the front and the pro-
grammed ones at the rear. The
stuff I want to program and forget
is better on the back burners —
much like jobs we'd like to ignore.

And, if Hotpoint should be
listening, after they move those
two burners to the rear, [I'd pay a
high price for a flat, insulated shelf
that could fit over both and give
me a warming pad so I could line
up four os five pans at the rear:
temperature controlled.

The entire change would be so
simple.

Fast relief for ihe
best stressed couple

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Located on beautiful Gabriola
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from Nanaimo), you'll enjoy two
nights accommodation (with
private bath), one dinner and
two breakfasts in our roman-
tic ocean-view restaurant, for

an all-inclusive

$ 165 per couple

For reservations & Information
call 1-247-9231 (offer expires

June 30th)

Since 1950, your first resort *

Pharmacist develops
natural solution
for thinning hair

WE happens when you com-
bine the expertise of a Phar-
macist with the secrets of African
Plant Life?
The answer: Herbal Glo Scalp
f Formula.

Herbal Glo, the brainchild. of
father and son team pharmacists
Lou and Darryl Segal, had its’
beginnings in East Africa.

“It was quite by chance, really”

recalls Lou, the elder Segal.
While on Safari in East Africa, Lou
was impressed by the exceptionally
full and thick looking hair of the na-
tives of that particular region. They
were applying an exotic botanical
extract to their heads, which sub-
sequently became the basis of a line
of hair and scalp products.

Results amongst Segal’s Pharmacy

clients were phenomenal! Glowing
reports of “more fuller, thicker hair”
and “control of thinning hair” came
from hundreds of people using the
products

Today Herbal Glo Sealp Formula
is the most sought alter supplement
for thinning hair,

Specialized Herbal Glo sham-
poos and conditioners are alse avail-
able for all hair types - NormaLOily,
Dry, Dantaged and Dandrult.

The Herbal Glo Two-Minute
Miracle Conditioners repair hair on
contact. Results are so dramatic you
will notice the difference after just
one application.

Darryl’s promise of “Results
Guatunteed” has convinced even the
most sceptical consumer to try
Hert. Glo. This is evidenced by the
thousands of Jetters Mat he receives
from satisfied users.

Many haircare experts sugyest
"Tt there is something that works, is
dry free, natural easy to tse and

g affordable one should try the simple

approach betore taking more radical

measures.

DOR. Sepals book “Losing Your
Hair?-Don't Wait Gntil Baldness
Begins”, is also available to help you
achieve vour “crowning glory”.

Herbal Glo is available at Health
Food Stores and Drug Stores
evervivhore. For location nearest

you call (604) 277-2284
ADVERTISEMENT

Every time | send this recipe to
the News it gets clipped off when
they cun out of space. Can we
hope for third-time-luck?

Bake a spice cake from your
favorite mix. Top with:

Broiled Icing
Vs cup butter, softened
% cup brown sugar, packed
Vs cup cream or canned milk
v2 cup chopped nuts
I cup long-shred coconut

Stir together and spread on
warm cake. Broil until bubbly,

watching carefully. lt burns fast!

A reader called me with her own
favorite Teriyaki Sauce recipe and
although [ haven't tried it yet, it
sounds delicious.

Teriyaki Sauce
1 cup Japanese soy sauce (Shoyu)
Y. cup sherry
Y% cup brown sugar
2 tablespoons lemon juice
2 cloves garlic, finely minced
* ginger to taste (1 explained that !
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