FOOD Yorkie recipe that’s a winner (medesty will get you nowhere) READERS HAVE called with several sausage outlet tips: One, a News staffer swears by Jolly Foods. This is hidden down in the Maplewood area of North Van at 111 Charles St. It’s about two blocks over the railroad tracks. The owner of Sausage Link in Lonsdale Court — kitty corner to the News and directly across from Jack Lonsdale’s pub called to tell me that they make wonderful sausage. However, | suspect the original reader was looking for what 1 called the bangers-and-mash type of sausage, the kind Brian likes with a pile of mashed potatoes, creamed corn and (ugh!) ketchup. They're also the ones | used to pour Yorkshire pudding batter over, bake, and serve up for the kid’s lunch — Toad-in-the-Hole. The owner of Rodear Meats called me. Actually, it's a smail family cumpany, based in Williams Lake and 1 talked with mom, Carol Fernie. Her son ran- ches organic, produces beef and . lamb. They make the beef into sausage using only organic corn- flour and selected spices. The sausages are available at one loca- tion on the North Shore, Capers in West Vancouver (25th and Marine). As I explained to Carol, | don’t worry a whole fot about organic — it would be pretty silly con- sidering the cigarettes | smoke and the coffee I drink. However, if the sausages taste good — I haven't tried them — why not? Give them atry. Now, enough about sausages and on to other things on my mind. For many years, I made the best Yorkshire Pudding in town, if not the world (she said, modest- ly). Then the dog days set in. I produced hockey pucks that made the local dentists rub their hands with glee. These were tooth breakers! Eventually | replaced my faulty oven and gingerly began making Yorkies again. Flushed with suc- cess, I tried a new idea last week and it works like a hot damn. Yorkshire Pudding First, you need double-deep muffin cups to get the real whop- pers. One recipe makes six. I made six — Brian ate three, Geoff ate two and ! could hardly finish one. They are monsters. Put a few drops of oil in the bottom of each muffin cup and set aside. Use your finger to spread it around the bottom. About {wo hours ahead, blend I cup milk 3 eggs 1 teaspoon salt lcup flour Let it sit on the counter. About % hour before serving. pour batter into prepared deep cups. Set oven to 425° and put the mixture into cold oven. Keep an eye on them and when they're huge, drop oven heat to 350°. eee The roast (pot roasted) was good bur FIll never cook another on top of the stove. What a mess — I used my new dome-top frying pan and it dribbled all over the place. Back to the old roaster, in the oven and Jil save 20 minutes clean-up. eee A while ago ! told you that J shaved my cake recipe file until it included only the best in the world. Here’s one more, guaran- teed and a winner ino any sweepstake. Pecan Loaf Bake this in a loaf pan and freeze if you like. f used to bake this on a day where there was nothing left to do. It statted when Brian’s parents went on an es- tended motor trip to the Deep South and brought me back a huge bay of pecans, in the shell. These are tricky to crack — the Barbara NicCreadie BUDGET BEATERS outer shell is fragile, crack it gent- ly with @ nutcracker. Then, the pecan is divided by bitter fila- ments which must be peeled away. Pecans are the queen of nuts. 2 cups flour 1% cups white sugar 1% teaspoons baking powder I teaspoon sait % cup Crisco, softened ”% cup milk 1 teaspoon vanilla 4 egg whites Y2 cup pecans In a deep bowl, stir the dry in- gredients together. Add Crisco, milk and vanilla. Beat the living hell out of it. Add egg whites and beat at least two minutes with electric beater. Stir in pecans and bake at 350° about an hour or until loaf tests done with a tcothpick. As I was writing this columa, another reader called with a sausage tip: Her husband swears by Buy-Low’s pork sausage for flavor. She warned me not to confuse the breakfast variety with the pork. O.K. eae Fun food! Have you considered popcorn lately? I've got one of the air-pop machines and haven't dragged it out for a long time. Popcorn is cheap, filling and goes well with home videos. It also adds a whole lot of fibre to your diet. Must confess — popcorn is best when smothered with butter. That's not good for you. But there are other things you can do with popcorn. Dust it was grated parmesan cheese (2 bit of melted margarine) and toss with Mrs. Dash (super flavorings, available everywhere). | like the tang, especially with the Cajun spice variety. So, in this time of trouble, cook at home, rent videos, play games — remember cribbage? or charades? Brian and [ play a lot of Yatzee, playing six games si- muhaneously, Something must be right — it's 2 p.m. in the afternoon. Brian just rushed in with a dozen beautiful long-stemmed roses. [1's not my birthday. Did I do some- thing right? BES? “UYS LONSDALE QUAY: Longliner Seafoods: Fresh sea bass fillets, $9.49 !b.; fresh Nova Seoiia scallops, $12.99 lb.; fresh Rain- bow Trout, $2.50 ca.; fresh heat smoked spring salmon, $9.99 Ib. The Salmon Shop: Yellow Fin tuna, $6.97 tb.: tuna marinated in lemon herb, $8.99 Ib.; green peel- ed and de-veined Tiger prawns, $13.99 Ib.; clam meat, $4.49 Ib.; halibut steaks, $5.95 ib. Bulk Food Quay: Natural supreme raw almonds, 967 100 grt best quality Belgian chocolate, $1.29/100 er.; best quality, Columbian coffee beans, ST.89/100 er. ~ North Shore News - 43 Wednesday, March 13, 1991 EXERCISE MATS .* FLIP-FLOP.FURNITURE March 13 - March 30 BED SETS « MATTRESSES * BUNK BEDS ‘2 WATERBED AND SPECIAL SIZE MATTRESSES _ x=} =z “EVERYTHING ON SALE” wo WHY BUY A FOAM MATTRESS? re / UNBEATABLE COMFORT = ~ LONGER WEARING 2 “ ABOUT HALF THE COST OF a COMPARABLE SPRING MATTRESSES = SPECIAL SAVINGS ON “ULTRA MAX” MATTRESSES uu rs : “XN 3 NORTH VANCOUVER LOCATION a \ E 1323 MARINE DR. + 980-8813 = Also at: sy EAST VANCOUVER © 1784 E. Hastings St. « 251-2105 4 WEST SIDE ¢ 2835 W. 4th Ave. © 738-6737 a COQUITLAM * 3025 Lougheed Hwy ° 464-7414 2 RICHMOND © 12571 Bridgeport * 270-6465 2) oc “FOAM CUTTO:SIZE ~* BEAN BAGS - Se * * *: oie om SUNDAY * 5:00 P.M. . “BRING A ih. : ' 2 ~~ a hy | FRIEND , 5 : ry + J 2 . : : w B ATH FAMOUS MAKER , * fai . REVERSIBLE COMFORTERS ea): : * oh. ke R 0 B E S TWIN x © 100% Cotton [j SHEETS me ° Solids & Stripes . PICASE BA * One Size “Designer | (SINGLE) _ pe FitsAll NOW Patterns x Machine aoe | * Washable | «1 so orHER paTTERNS TO a “NOT EXACGILY AS SHOWN CHOOSE FROM * COMPARE NOW TWIN zs-0o 39.88 | MELODY * reco «=| 59.88 | BATH ms : i KING S00 69.88 RUGS 100% nyton a PILLOWS tenses el KITCHEN BONANZA Compare NOW stp. se00 46.° QUEEN 10060 54% KING 2700 60 65. 86 Compare NOW COMPARE NOW U/LID 3800 Be 5 K/TOWELS 3-07 4 ror 3.88 conTounss60 172° fi DISH CLOTHS caiaiaia 6 For 2. 88 HOURS. SUN MON . TUES. WED, st 9 30-5.30 THURS & FRIDAY 9 30-9 = 946. 2722: