50 - Wednesday, April 19, 1989 - North Shore News BROON-HILDA = ON THE FASTRACK WRAY, SAN RERRTING CNN IN TRIS Box, 1 HAVE oe’ ne HE Neer EXOTIC. FINAL PROSE OF THIS OBSECTS IN THE UNIVERSE. THE BLACK HOLE? IBLE TWILIGH PO WHICH nor PES... ) LI FLI THING LIKE THAT/ OZONE, CAN YOU IMAGINE THE CROWDS AT RETIREMENT WLLAGES WHEN ALL OF US BABY BOOMERS ARE OVER THE HILL?) Agen Reseed cy a S190) Trome Meoa Sereces we hNOW, PERKING! AA eetTTine! YNICA PROGRAM Fitness instructer THE NORTH Shore YMCA has developed and im- plemented a 20-hour skills course for fitness instruc- tors to gain advanced practical on-floor experience through video analysis. This five-week course will expand on Level I theary as it applies to fitness class situations as well as the addition of patterning, low impact, resistance equip- x meant, transitions and counselling techniques. \ . The next course begins Saturday, April 22 and runs uo for five Saturday mornings from 9 a.m. to 1 p.m. PHENOMENON..A FANTASTIC, ZONE HING- MOST WIVES WOULD BE SUSPICIOUS _OF SOME- AND YOU HAVENT nga reserved ©1987 Kg Faaturas Syraeate ine Word aA 5 “3 a dee BS S ee ey Wouar DOES EHP, nebo CS TE LOOK Like € A oS C1907 Trenne Mens Serves ine training offered Upon compietion, course participants will receive a certificate recognized by the British Columbia Parks and Recreation Association entitling them to register the hours towards initial or renewal provincial pro- cedures. Registration is limited to ensure more personal at- tention and direction. Course conductors are Level lil trainers with the BCRPA and National YMCA Fitness Specialty Course Supervisors. Call the North Vancouver YMCA at 986-0388 to register e+ for further information. Airline Foop holds the secret to super spinach I ATTENDED a luncheon at the Hotel Vancouver last week as a guest of Lufthansa Airlines. The object was to make us aware that the airline will be flying non-stop Vancouver- Frankfurt twice a week. They are in the process of establishing 2 new flight kitchen at the Vancouver airport and I was fortunate to sit next to the catering supervisor for Lufthansa who will soon be based in Vancouver. And, he’s a local — David Thomas, B.C. grown and BCIT graduated. The lunch was an exact duplicate of the airline’s Business Class fare and it was terrific. Better still, David has promised me any recipes I want just as soon as the flight kitchen is operational. Inflight meals have come a long way from the white boxful of dried-out sandwiches and weeping pastries. However, that’s not what I Started out to tell you. It’s about spinach. Few people have mixed feelings about spinach. Popeye did his best but there are still a lot of people who loathe the stuff and aren’t go- ing to be convinced. Our lunckeon entree was a superb rolled chicken breast, stuf- - fed with smoked salmon and shrimp mousse and in a creamy tarragon sauce. Nestled right alongside was a serving of fresh, cooked spinach. Since I love spinach, it was my first bite. Wow! I don’t (yet) know what the seasonings were but it was sensa- tional. | Being a bottom-line snoop from way back, I checked the other diners’ plates, slyly, of course, as the staff removed them from the table. I didn’t see one serving of spinach rejected. Quite a few car- rots stared back at me, though. eae Until David helps me solve the mystery cf the Lovely Lufthansa Spinach, here are a few other spinach recipes to try. We use a lot of frozen, chopped spinach. I’ve tried every brand on the market but the absolute best is No-Name, in the plain yellow boxes with black lettering. It’s juicier, greener and rarely has that two-ounce portion of ice at the bottom of the bex, Shirley Louie’s Spinach Royale Shirley and I spent four years together, bravely exploring the world of Home Ec, at UBC. She’s the author of several top-notch cookbooks and doesn’t mind a bit when I borrow her recipes. She doesn’t even scream when I change them here and there. 2 10-oz. packages frozen chopped spinach 8 02. sour cream 1 package onion soup mix l egg, beaten bread crumbs Y% cup grated Swiss cheese Thaw and drain spinach. Add sour cream, soup mix and beaten egg and mix well. Put into a but- tered casserole, top with crumbs and cheese and bake at 350°F for about 20 minutes. Serves six. When [ make this recipe, I substitute my favorite A.P. crumb topping: Ye cup butter, melted ¥%: cup finely diced dry salami 2 cup fine dry breadcrumbs Y% cup grated Parmesan cheese If I happen to have a tin of deep-fried onion rings in the cup- board, that may get tossed on top of everything. I’ve also included, with the spinach, some slivered almonds or sliced water chestnuts. Recipes for casseroles aren't engraved on stone. is next recipe is great — if you can get BIG spinach leaves. Unfortunately the stores don’t have them very often. Originally, the filling was tobe rolled, much like cabbage rolls, in bundles prepared by blanching three big leaves for each bundle, stacking them, filling them and baking them in a sauce. budget beaters Barbara McCreadie If you find, or perhaps grow, broad-leaf spinach, proceed as above. Otherwise, this is an easy alternative. Spinach Strata 1 \b. fresh spinach, welt washed, stems removed 3 green onions, chopped 2 slices white bread 4 tablespoons butter 3 tablespoons flour 1 cap milk salt to taste freshly cracked pepper 4% teaspoon nutmeg ¥2 cup grated Parmesan cheese Blanch the spinach briefly by tossing into a pot of boiling water and draining in a collander. Set half the spinach leaves aside and chop the rest, with the onions in a food processor. Cut the bread into tiny cubes and brown in one tablespoon of the butter in a frying pan. Set aside. Prepare a white sauce with the remaining butter, flour and milk. Season. Add pureed spinach and two tablespoons of the Parmesan cheese. Cover bottom of 4 greased cas- serole dish with one third of the sauce mixture. Top with half the bread cubes and half the reserved spinach feaves. Repeat. Top with the last third of the sauce and the grated cheese. Bake at 375°F, about 15 minutes (longer if made ahead and refrigerated). This, too, lends itself to lots of fiddling. Ycu can top it with my favorite A.P. topping — nuts, potato chips, onion rings or more croutons. You can substitute packaged croutons for the bread cubes. Be inventive. Shirley does Spinach-Filled Mushrooms, the easy way. She uses frozen spinach souffle — a six-oz. package, thawed, will fill a pound of caps. Top with grated cheddar and breadcrurbs, a bit of thyme and salt. I bake these at 375°F, just until the souffle puffs and the cheese browns ~ time de- See Purchase Page 52