26 - Wednesday, January 4, 1989 - North Shore News Cut back on waste and save more money PVE MADE a long list of resolutions and probably won't stick to 10 per cent of them. But, one is mandatory — this family simply must cut down on waste. Just before the holidays, I made a run on the grocery store and dropped $160 and change. Before I could unpack the bags I cleaned out the refrigerator, removing approximately 20 pounds of leftovers and remnants. Even if we paid only $1 a pound for the food, that’s like throwing a $20 bill in the garbage. Much of the waste stems from improper storage. A carelessly wrapped chunk of cheese or a loosely covered dish of stew is worthless by tomorrow. Another big factor is overcook- ing, meaning cooking for five when only three are expected for dinner, This is a habit that’s hard to break, especially for people who are used to cooking for a family and are now experiencing the “empty nest syndrome.”’ Just ask me. My spice cupboard was a disaster when I cleared it out a few weeks ago. Stale spice is a sure way to spoil any dish, and I had enough to ruin a banquet. “When in doubt, throw it out’’ is a good, if expensive, rule. I’ve installed an indelible felt pen in my spice cupboard and have vowed to date every new spice I buy. We go through rolls of paper towels as if they were free. Instead of reaching into the ragbag for a cloth, we stream off a yard of paper and add it to the trash. Instead of recycling plastic food bags for storage, we tear off an expensive piece of plastic wrap. Even though we have a dishwasher, we go through gallons of liquid soap, squirting it into pots instead of making up a solu- tion, Instead of using inexpensive cleaners like vinegar, baking soda and bleach I reach for the pricey stuff — Fantastik, Pine-Sol, Mr. Clean and Windex. But, probably my worst and most expensive blunder is my freezer. The fridge is bad enough but the freezer? Hideous. T haven’t cleaned it out in a year and I’m delaying it as long as | can. [ know for sure I could dine out every day for a week on the money I’ve wasted on freezer- burned meat. What’s the sense in cutting cor- ners and eating budget meals when we lose so much money in waste? Let’s get cracking on the gar- bage so we can eat like rich people. Steak Diane two marvellousty expensive cuts of sicak % cap smooth brandy (to get into the spirit of things, use the kind with lots of XXXX’s on the bottle) While the steaks are pan-frying to your taste, gently simmer the onions and parsicy with the butter. Add Worcestershire sauce and sherry. Remove steaks from pan and add sauce, tilting the pan and scraping up browned bits. Add a good jolt of brandy and set alight. Pour over steaks to serve. budget beaters Barbara McCreadie Serve with some baked potatoes but don’t just top them with the usual sour cream etc. — add a big tablespoonful of caviar! Wash down with some wine that costs $15 a bottle and whose label is in- decipherable. ant Moving right along with some recipes for the rich, have you pric- ed veal cutlets lately? For those who are still losing money by waste, they may substitute pork. Veal Cutlets, Dressed and Sauced 2 veal cutlets 2 green onions, chopped Va ib. extra lean ground beef 2 slices stale bread, grated 3 tablespoons butter Y2 teaspoon Italian herbs 1 tablespoon chopped parsley 1 large tomato 2 green onions, chopped Y% cup brown gravy (make from pan juices from veal) 3 tablespoons red wine Saute veal lightly on both sides. Set aside. (Make gravy from dripp- ings or use tinned.) Lightly cook ground beef and add bread, butter, herbs and parsley. Mixture should cling together — if not, add more butter until it does. Cut two slices from tomato. Squeeze out the seeds from re- maining tomato and scald the skin See Dine Pags 27 Medica! 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Italian Bussano® FREE DELIVERY “pen ; Personal Injury 986-4366 Loh Lod viay rN Ardagh Hunter Turner Barristers & Solicitors #300-1401 Lonsdale Ave., North Vancouver Free Initial Consultation NOTICE ATTENTION WEST VANCOUVER RESIDENTS HERITAGE ADVISORY COMMITTEE The Council of tne District of West Vancouver is seeking nine volunteers to serve on their Heritage Advisory Committee. The . : function of the Committee will be to advise Council on all mat- Re ters relating to the preservation and ¢romotion of West Va- couver's heritage resources. To serve on the Heritage Advisory Committee, members must be: an elector of the District or a resident of West Vancouver for not fess than six (6) consecutive months, and an individual with a demonstrated interest in heritage, with priori- ty going to those who have a knowledge and/or background in the field of heritage and/or heritage preservation. The Committee will comprise one Aldermanic member for a one- year term and nine community members whose term will be up to two years. Please reply in writing, providing a resume of qualifications and background, no later than January 31, 1989 to Richard Wagner, Sociai Planner, Municipality of West Vancouver, 750-17th Street, & a West Vancouver, BC. V7V 3T3. . i For further information, please contact the Social Planning Department, 922-1211 (Local 201). {EAI LYNE! ever i A POPSHAN TOE H tl Reo mew Not wed \ Vs oy Loew ier PLANT OOVR AVG IE Worerte la a oa MENG US pK IE fb Lr te ~ foot i ! Not