WHAT DO you do with a bunch of ripe bananas and no
desire to heat your house even further by heating the oven

and making banana bread?

Easy. Mash them, three to a
plastic carton. Mix in a_table-
spoon of lemon juice and freeze
the pulp for a rainy day.

wart

Boneless pork cubes are often
featured at an attractive price.
The problem arises when you go
to the speciality section of the
store to buy prepared sweet and
sour sauces. They’re not only
pricey but come in some of the
most unappetizing colors imagin-
able. | don’t care for hot-pink
food.

This one resembles the kind
served in finer Chinese .staurants
and makes enough .or six serv-
ings.

It can also be used with meat
balls or seafood.

Sweet and Sour Sauce
¥ cup vinegar
% cup brown sugar
¥% cup pineapple juice, drained
from tin of pineapple chunks
14 oz. tin pineapple chunks
3 large green peppers, seeded and
cut in cubes
3 large toraatoes, peeled
Thickening: 3 tablespoons cora-
starch mixed with a little cold
water
1 bunch green onions, including
tops, sliced

Combine the vinegar, sugar and
pineapple juice and heat until
sugar melts. Add the pineapple,
green pepper and tomatoes and
cook gently until pepper is tender.
Note: Tomatoes peel easily when
dunked in a pot of boiling water.
if the pulp is very seedy, squeeze
it out and discard. If you lose a
lot of your tomatoes this way you
may wish to add another tomato.

Add thickening and stir until
mixture is thickened and glossy.
Serve over pan-grilled pork cubes.
Garnish with green onions.

kek

Housekeepers in South America
can buy packages of pastry
already cut into neat circles for
preparing small meat turnovers
that they call Empanadas.

You can use any of the frozen
varieties — I’ve tried several and
they are much improved over the
earlier varieties. Of course, am-
bitious cooks can start from

scratch and make their own. Any
cold-water pastry recipe will do.
Cut into 3”’ circles.

Empanadas may be cither
deep-fried (the traditional method)

budget
beaters

Barbara McCreadie

or baked, which is easier on the
waistline.

If using frozen pastry, bake the
Empanadas before re-freezing.
They may be frozen, unbaked if
you start from scratch.

Freeze them, separated on a
cookie sheet before bagging.

The secret to making Empanadas
that don’t fall apart is in the filling.
Don’t overfill the pastry. The filling,
itself, may be any combination of
meat and sauce you can devise but
it should be very thick. Use very lean
meat and drain the fat completely.
Let sauce evaporate until mixture
will mound on a teaspoon.

All filling ingredients should be
finely chopped.

Empanadas

pasiry for 2-crust pie, rolled and
cut in 3” circles
Filling: ¥2 Ib. lean ground beef
1 medium onion, very finely chop-
ped
1-2 teaspoons chili powder
1 small tin tomato sauce
Y% cup chopped, stuffed green
olives
% cup shredded sharp cheddar
salt and pepper

Cook the meat gently, breaking
it up into crumbs. When it is part-
ly cooked, add the onions and

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continue cooking until onions are
limp. Drain well. Sprinkle chili
powder on the meat, toss and
cook a few seconds to develop the
flavor. Add tomato sauce and
cook gently until the sauce is
reduced and the mixture mounds
on a spoon. Add olives and cheese
and stir until cheese melts. Season
to taste. Cool.

Arrange two teaspoons of the
filling on half a pastvy round.
Dampen the edge with cold water
and fold over. Press the edges
firmly to seal.

Deep fry at 370°F until golden,
or bake at 400°F about 15
minutes or until lightly browned,

If you decide you’d like to make
larger turnovers this recipe will
make about 4-5. Don’t attempt to
deep fry — baking is much easier.
BEST BUYS:

Save-On-Foods: Fletcher’s
wieners, pkg., $1.29 {conpon):
whole pork loins, $1.87
(chops, $1.99); reg. ground beer
10 Ib. bags, 87¢ Ib. (small
packages, $1.07 lb.); corn on the
cob, 10/99¢; Cheer laundry
detergent, 6 L, $3.68.

Super Valu: Utility. fryers, 89¢ Ib.;
ling cod, piece, $1.69 Ib.; bulk
wieners, 99¢ Ib.; green onions/
radishes, 3/48¢; butter, 1 [b., 99¢,
limit - 2 with $25 order; Oven-
fresh bread, 59¢; butter lettuce,
39¢ ea.; celery, 29¢ Ib.; Coupons:
ABC laundry detergent, 12 L,
$5.99; Campbell's tomato soup,
29¢, limit - 4.

Safeway: Kent Bacon, $2.39; cod
fillets, $2.75 Ib.; cabbage, 19¢ Ib.;
fryers, 99¢ lb.; Crest toothpaste,
150 ml, $1.68; Campbell’s cream
of mushroom soup, 68¢.
Woodward’s: Whole pork loin,
$1.98 Ib.; tomatoes, 79¢ Ib.; large
eggs, $1.18; Sun Ray ice cream, 4
L, $2.98.

Stong’s: Lean ground beef, $1.89
Ib.; turkey drumsticks, 79¢ Ib.;
fresh shrimpmeat, $5.95 Ib.;
bananas, 3 lb./99¢; green peppers,
49¢ Ib.

Buy Low: Nabob coffee, $1.86 (1);
cantaloupe, 28¢ lb.; grapefruit,
4/88¢; boneless round steak, $2.18
1b,; Duncan Hines cake mixes, 98¢.

Sorry, wrong number!

IN BARBARA McCreadie’s
Travel Wise column on Sunday,
August 7 the number given for
Deep Cove Water Taxi was incor-
rect.

The correct number is 929-3011.

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(Entire’ Selection)

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Spread, Chocolate Tea and Champagne,
Bottles, Silk Boxes, Ceramic Swans,

Saby Carriages, Cars and rauch more.

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35 ~ Wednesday, August'10, 1988 - North Shore News

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