C12 - Sunday, GE food April 29, 1984 - North Shore News BULK FOOD SHOPPING Y own pastry’’ stock’’. OU KNOW me, by now. Rigid. Inflexible. The original lady-in-amber. ‘‘Make your ‘troll your owg crumbs’’ ‘‘bone your own chicken’’ ‘‘make your own A lot of this is because I think that when you make it yourself it’s better, in quality and taste; but a lot of it, too, is just because I think it’s good for you! You ought to know pro- cesses, you should be familiar with the natural ingredients, both of which will make your cookery a real experience, truly creative, instead of a sterile assembling of pre- mixed flavors and dried or. frozen components. For these reasons, coupled with born stubbornness, 1 have avoided Bulk Food how I felt about Bulk Food places. There was something about them that was Not Quite Right. So somebody opened one half a block away, and | found, walking past with eyes downcast, as we were taught to walk past pool halls and places like that, that I was yet aware of a lot of light, a lot of bright color, an the kitchen ranger by Eleanor Godley outlets as though they were dens of iniquity, an expres- sion often used in my ancient girlhood. ‘‘Iniquity’’ was never defined, but ‘‘den"’ carried its own dark connota- uons, and you wouldn't get us into one, no sw. That's astonishing number of glass- topped and_ glass-fronted containers. Surely there could be nothing really sinister about premises that so. cheerfully and openly advertised their wares? | steeled myself and entered. Just as Lthought. My scalp prickled with revulsion. Bins of bread crumbs. Bins full of cream-of-tomato soup mix. Bins of dried clam chowder. Bins of chicken coating, for heaven’s sake, and gravy mix, and iced tea. | had vi- sions of throngs of poor pallid wretches going through their entire lives mixing water with something, thinking it made ‘‘food’’. It hurt me. But then I saw the bins of pasta; little teeny-weenies to put in the salad, big fat rigotini, for stuffing, linguim, elbow macaroni, alphabets for soup. And over here cookies, filled, sugar- coated, cpocolate-covered, by ones and twos if that’s your preference. Coffee beans (0 mix, teas by the dozen, and bulk spices — such a pleasure to the ex- perimental cook. There’s nothing to equal the reproachful presence of three dollars’ worth of anise seed sitting on your shelf when all you needed for that recipe was a teaspoonful. On The versatility of quiche THE POPULARITY of quiche 1s not hard to under- stand when you consider how delicious it is. [It’s one of the few classic recipes of French origin that’s easy to preépare The fun aspect of quiche is its versatility. The combina. tions of flavors are limited only by your tmagination or pantry supplies. Try the salmon version of Versatile Quiche one week then exper ment with the other varia tions. It won't be long before you'll be inventing combina uions of your own Versatile Quiche 2 cups shredded Swiss cheese (SOOm1 ) 1 can salmon*® (7 “a of /2208) drained and flaked 1 Fbsp — finely-chopped enion (lSml ) 1! Tbsp. finely-chopped celery a (it Sml ) 1 Tbsp. finely chopped parsley (!Sml) 1 Tosp flour (1Sml ) ‘> tsp. salt 2ml ) 1 (9-ingh. IL) unbaked pie shell 3 eggs, beaten Pool time’s almost here! Get ready now with SUN® Products. Early-Bird Specials. SAVE up to 20% ; on * Pool Covers Ssular & * Polysol Reel systems * Chemicals POLYSOL.. 1O4 Philip Aver tient in North Vancouver Tel No 986. 7301 1 cup table cream 1 Tbsp. grated Parmesan cheese (1SmL) (250mL.) Toss together Swiss cheese, salmon, onton, celery, parsley, flour and salt. Spoon into unbaked pre shell. Com- bine eggs and cream pour over cheese mixture. Sprinkle Parmesan cheese over sur- face Bake in preheated 375°F (190°C) oven 30 to 35 minutes or until set. Makes | quiche * | can (6 8 07 (l van (65 of ‘ 1842) tuna, 184g) flaked (Ow Tuocatha ham or | can (6.75 0z/191g) flaked chicken or turkey may be substituted for salmon Kitchen tested recipes from the Dairy Bureau of Canada. @ EVERYTHING FROM the other hand, we use mustard in this house the way other people use ketchup, and to be able to buy it by the pound, or multiples thereof, warms my niggardly heart. This particular store has a wet section, where one can buy mayonnaise, dill pickles, apple pie filling, jam; and also has a delicatessen for cold meats and some cheese. Perhaps this is standard. | would be the last to know. And that makes me cross with myself, for just last Ongoing education of Eleanor week, wanting to try a new bread recipe, | needed barley flakes. Like a dummy, |! bought them in the super- market, where the only packages were a_ whole kilogram’s worth. | actually needed less than a cupful. Think of me, friends, the next time you need barley flakes — 1 have a lifetime supply on hand, thanks to spending my days with my head in the sand. The Education of Eleanor — it’s a lifetime chore. NEYNOLDS Gabinet Shop 985-9527 110 FELL AVE. N. VAN 9:30 - 5:00 MON. - FRI. 10 - 4 SAT. Sali fag Danana Ao acut COLOMT posouls walnuts papaya extra fancy white 4 rice grated Parmesan Cheese Primo Pasta spaghetti linguini “'matatda © 45¢ Ib DI Cherry (N. Van only) Primo a Maps filing 2 Tomato Sauce OL 14 fl OO if ing pineapple agen ons q raisins banane tapes, 1 7 lbs 1400 MARINE DR. N. VANCOUVER PH. 988-5887 w ws 2434 Marine Dr. W. Vancouver (Dundarave)