STRICTLY FOR MEN Can't leave the pork section without buying a roast. Whatever you buy, join or leg or rolled or whatever, don't get less than three pounds. And keep your oven heat at or below. 325F (150C), and make sure there’s apple sauce in the cupboard. This particular recipe has an interesting combination of flavors, and is intended - for a boned and rolled loin which puts it in the “com- pany” category right now. But it’s easy to carve and is all meat and tastes very good when cold. While the oven is heating, make a sort of paste in a:cup. with a couple of mashed garlic cloves, “tsp. (1.25 ml) each of sage, poultry dressing, nutmeg and pepper and with your fingers rub this mixture all over the outside of the meat. Put it into the roasting pan in the oven for an hour and a half. Don’t turn the oven off, just take the pan out for a minute while you slash the fat narrowly with a sharp knife, after which operation spread it with a mixture of A YOU'RE COOKING cup (125 ml) of soft currant jelly plus 1 tbsp. (15 ml) of the kitchen ran 7 by Eleanor Godley prepared mustard. (You could use marmalade instead of jelly -— that combination is good on ham, too.) Set it back in the oven, now, for another hour and a half. Never refuse a roast of pork What lovely odours! A nice fattening thing to do about now is to peel and quarter some potatoes and lay them in the fat around the roast. (You could steam them for 15 minutes first, to be sure they get done.) They'll get a lovely golden brown, all greasy and in- digestible and delicious. Strong vegetables are good with pork, as with chicken. Vegetables like turnip and cauliflower and green cabbage or braised red cabbage, or boiled onions. You tan-find bags of “boiling onions”, fairly small, do three or four per person. Peel them, boil them 20-25 minutes in a small amount of water, drain and make a sauce, either your good old standard white or, for a change, “red” sauce, just a good lump of butter into the hot onion, and two to three glugs of ketchup. Stir very gently to keep the globes intact. Now you can look forward to having it cold, with scalloped potatoes. They're wonderfully easy, and if you make too many the rest will A low calorie punch Lower calorie punches for the whole family are easy to make without the addition of sugar or the use of artificial sweeteners. This is good to know with the holidays at hand. Whip up a sangria even the kids can drink. A pine- apple-apple punch or a slim- ming strawberry-bing cherry beverage uses fresh fruits or fruits canned in their own juice, freshly frozen fruit juices and club soda. SANGRIA FOR ALL 1 (6-ounce) can frozen orange juice concentrate, thawed 1 (6-ounce) can unsweetened cider thawed 2 quart bottles club soda, chilled 1! orange, sliced ‘4 cup bing stemmed, frozen 12) of 161c¢e cubes frozen apple concentrate, cherries. canned or Combine all ingredients in a large punch bowl = Sutur well Serve chilled. Makes 12 six-ounce servings, ap proximately 70 calorfes each 106 West 3rd St North Van 6 ¢ Phone 084-9741 PINEAPPLE APPLE PUNCH 1 cup crushed pineapple, in its own juice, with juice 1 (6 ounce) can frozen un- sweetened apple juice, concentrate, thawed 1 quart bottle club soda, chilled 12 l6ice cubes Combine all ingredients in a large punch bowl. Stir well. Serve chilled. Makes 12. three-ounce — servings, approximately 36 calories each. SLIMMIN’ PUNCH 1 cup fresh strawbernes, hulled and halved ‘ cup black bing cherries, in their own juice 1 orange, sliced into rings 1 (6-ounce) can frozen orange juice con- centrate, thawed 1 quart bottle club soda, chilled 1 tablespoon grenadine ‘4 isp. brandy) extract (optional) 12.) lh az. Ice Cubes Combine all ingredients in a large punch bowl Sur well Serve chilled Makes KITCHENS VANITIES COUNTERTOPS APPLIANCE S CERAMIC Tht Have your kitchen Remodelled now! 12 three-ounce = servings, approximately 40 cals. each. heat up in the top of a double boiler with a bit of milk. Just slice some peeled potatoes into buttered casserole, layering them with sliced onion, and on each layer of potato “and each layer of onion shake some flour and salt and pepper. (Grated cheese is good here, too.) End up with potatoes on top and pour milk in just til it comes to the potatoes’ shoulders, then dot with butter and bake at 350F (180C) for an hour, or until tender to the fork. 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