C8 - Sunday News, January 31, 1982

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STRICTLY FOR MEN

The ‘offal’ truth about liver

What about offal?

“Well,” you say, “you've
just answered your own
question.”

That's not funny, sonny. A
background of tripe and
onions would have corrected
such lofty attitudes. At this
late date you're unlikely to
develop a passion for brains
in black sauce, though you
should, but you could
consider the remarkable
nutritive values of heart, and
tongue, kidney and _ liver.

If you insist on thinking of
them as props for scenes
from “M*A*S*H” you'll
never realize their manifest
advantages. They have no
bones to waste, or fai, they
cook simply. they have
excellent flavour, sauced or
not, and all are loaded with
vitamins and minerals for
when you grow up. Ad-

by Eleanor
Godley

Kitchen bud

BARBARA
M c CREADIE

By

If you're anything like me,
your budget isn’t balancing.
Since I've got a big family
with healthy appetites, here

are some of my budget-
beaters. Let’s eat well
without jeopardizing our

travel doliars to do it.

These recipes are great for
regular family fare but tasty
enough to serve to guests.

BARBEQUED
MIXED BEANS
‘/y Cup margarine
‘4 cup chopped onion
1 tsp. garlic powder
2 tsp. brown sugar
1 tsp. dry mustard
'’ cup catchup
2 tbsp. vinegar
1 big can kidney beans,
drained
1 big can Boston baked
beans
| reg can lima beans.
drained

GOLD'S.
FABRICS |

North Vane ouver
Vane obver
Open Mon Wed & sat 9 wb

North Vane Ouver stoce

Vancouver s own fabri store since 1946

Melt margarine and add
onions. Cook until onions
are limp but not brown. Add
everything but the beans.
Stir well. Add beans. Bake
alongside the bread. (Or, put
in your slow-cooker and
leave for 8 hours on low).

OATMEAL MOLASSES
BREAD

Str together in a mixing

bowl:

1-1'4 cups bouling water
1 cup rolied oats

‘’y cup shortening

”A cup
1 tbsp. galt

Cool to hukewarm.
Combine,

stirring to
dissolve:

2 pkgs. active dry yeast
‘A cup warm water

Add to lukewarm oatmeal
mixture. Mix
Add

2 eggs

5'A cups all-purpose flour

to Gold’s Fabrics.

Come sneak o
peek and
see what's new
Bring in thts ad
and for all
Non sate merchandise
you purchase
well give you a
20% DISCOUNT.
Good thru Sat feb 6

$4) Lonsdale

PIth & coranvilte

“ag rere

mittedly they are all pretty
heavy im the cholestrol
department so if you've got
gout they're not for you.
(No, Fm not interested in
your newly-discovered
symptoms.)

Liver ts probably the best
one for you to try first, as it
is easily prepared and
quickly cooked. The best
accompaniments are bacon
and/or fned onions, and the
left-overs make a good
snack, cold. You look
doubtful.

If you can find “calves’
liver” good on you. It's
largely “baby beef”, another
of the butchers’
euphemisms. When you get
home lay it in a pan of muk
for an hour or so — this
helps tenderize it, if it is
indeed a euphemism, and it
neutrabzes the flavour to

some extent.

While it rests in the milk,
fix your bacon and keep it
warm when cooked, then
use the fat for frying. Also
fix the onions — at least two,
sliced thin and sauteed in
margarine for a good half
hour, occasionally turned.

The liver is going to be
cooked very quickly and
lightly, so heat the fat to
shimmer, lift the liver out of
the milk and dip it into flour
on a plate if you wish, it’s not
mandatory. then into the hot
fat and turn it over in side of
2 or 3 minutes. Same for the
other side, and then cut into
it to see if itis stall pink. If it
is, on to the dinner plate.

As tor those brains. you
first have to find some, not
easy these days, and | am not
being facetious. Who buys
all the brains, I want to

et beating

Mix well. Cover and let
stand in a warm place 15
minutes. Shape into two
loaves and place in greased
bread tins. Let mse untl
doubled. Bake at 350
degrees about one hour.

This bread is best hot. If
you can't use both loaves at
one sitting, freeze the other
and reheat. If you're

gota
white elephant?

sell it!

NEWS
classifieds
986-6222

Something's happening

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tires B bet 9 OY
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=|

working, make the bread the
night before.

Salad greens are a terrible
price so chop up some
coleslaw to serve with the
bread and beans. There’s
something about coleslaw
and beans that makes the
family come back for
seconds.

SILVER

know. They're a bit tedious,
separating the membrane
and stuff, but when gently
sauteed in butter, just a
whisper of garlic, they are as

tender and delicate as
scrambled eggs.

As for pickled tongue,
aren't you glad I haven't got
room to tell you about it?

POLYMAR

Kitche
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