C6 - Sunday News, January 24, 1982

STRICTLY FOR MEN

You can be happy with Hopping John

The pleasures of a
vacation from home are as
bound to the different foods
you'll encounter as they are

he sight-seeing and the

nativ lifestyles and the
music you will hear. My
heart aches for travellers

who plead only for the weil-
known hamburger.

Two weeks at Christmas in
Arizona and California
hardly qualifies as a foreign
experience, though there is a

distinct difference in
ingredients and com-
binations.

There's also a= distinct

difference in the prices of
the raw matenals. and to
stave off rioting on Lonsdale

and confrontations in
Ambleside I won't quote too
many of these. But it is a

the
kitchen
ranger

by Eleanor
Godley

matter of acute concern that
Grade A Extra Large eggs
can be had there for sixty-
nine cents; that a six-pack of
Heineken’s goes for under
five dollars; that butter per
pound is one-oh-one; and
that a pound of shmmp meat

costs just two nine-nine.
What are we doing to
ourselves? or putting up
with?

It's reasonable that the
Imperial Valley, part of this
neighbourhood, should
supply celery at twenty-nine
cents a head: eight
avocadoes for a dollar is to
be expected: green peppers
at ten cents each are no
surprise. That's local
produce. But butter? and
imported beer? You have to
think of the shaft. Shall we
lobby. Bobby?

The recipes in the
newspapers are full of
surprises, like fitters made
of black-eyed peas, and hot
chili peppers in a bread mix.
Hopping John, traditionally
a lucky New Year's dish,
sounded good, but this
Puerto Rican dish, com-
bining chicken and bananas,
made me think you would
enjoy it.

You start with a couple of
chicken breasts that have
been boned, skinned and
diced, then browned in oil
with a mashed garlic clove.
Next step is an easy sauce:
drain the juice from a can of
pineapple chunks (they go in
later) and add water Co it to
make |] 2 cups (375 ml). Into
this put a crushed chicken
cube. a quarter cup ‘60 ml)
of brown sugar, 3 Tbspns.

(45 ml) both of cornstarch
and vinegar, and a dash of
salt. Mix with a fork briskly,
and pour over the chicken
pieces. Let it cook gently
and thicken up while you stir
it occasionally to keep it
smooth, and let it cook to
the clear stage.

Put the drained pineapple
chunks in now, along with a
green pepper cut into thin
strips. Let it all heat up and
cook very gently for a couple
of minutes, then slice in 2
bananas and str the pieces

in the sauce to coat them but
not mush them up. You are
advised to add some
chopped salted cashews,
should you care to, and then
it's ready to serve, over
boiled rice.

Why not try it with pork
tenderloin, and why not use
some thinly sliced or grated
ginger root, and how about a
little curry powder?

That's the trouble with
holidays, you can’t COOK
anything!

food

Lunches the cookie monster willlove

A basic, easy-to-prepare
and nutritious lunch should
include a sandwich on whole
wheat bread, with a
generous amount of protein
filling (meat, fish, cheese,
eggs. even peanut butter), a
fruit, raw vegetables (carrot
or celery sticks) and milk.

Add variety with some
homemade treats that are
guaranteed to delight brown-
baggers of all ages. Both you
and they will appreciate
these easy-to-make goodies
that pack and keep well.

Oatmeal Fruit Drops
combine the flavours of
spice, raisins, cherries and
nuts delectably with
nourishing rolled oats.

ZLGYNOCLDS Oabinet Shop 985-952

Cenm OR TART
aati tae

CAREFREE LAMINATE OAR PUL.

CAREFREE OAR

KITCHEN CRAFT ROYAL (BOUID OAK
KITCHEN CRAFT MARQUIS (SOLIO OAR
KITCHEN CRAFT TRADITIONAL (SOLID & PL TOAR,

CABINET REF ACE

Food value and flavour
also go hand in hand when
you bake Bonanza Bars,
using oats, wheat germ,
eggs, honey, fruits and nuts.
The flavours mellow with
age but their goodness
means they won't last long.

OATMEAL
FRUIT DROPS
i‘ cups all-purpose flour
1 tsp. salt
% tsp. soda
1 tsp. cinnamon
Y% cup soft butter or
margarine
cup sugar
eggs
“s cup mulk

| Blend

( ABINE TS
& TRS
INST ACEI:

2 850
3 800
3940
36870
3 000
1 $600

( ABINE T REF ACE DOORS ONLY

MON - FRI

!'A cups quick or instant
Oats

1 cup raisins

| cup chopped candied
cherries

‘4 cup chopped nuts

Spoon or pour flour into
dry measuring cup. Level off
and pour on to waxed paper.
Add salt. soda and cin-
namon. Stir well.

Cream butter. sugar and
eggs together thoroughly.

Add flour mixture to
creamed mixture alternately
with milk.

Stir in oats,
cherries and nuts.

Drop Mixture by
teaspoonfuls on to lightly

raisins,

greased baking sheets.

Bake at 375°F for 12 to 14
minutes.
Makes about 4 dozen.

BONANZA BARS

375 mL all purpose flour
10 mL baking powder
2 mL salt
125 mL skim milk powder

250 mL soft butter or
margarine
125 mL brown sugar
2 eggs

125 mL liquid honey
15 mL lemon juice
250 mL mashed _ bananas
(about 2 large)
50 mL quick or instant oats
125 mL wheat germ
175 mL raisins
125 mL chopped nuts

Spoon flour into dry
measures. Level off and pour
on to waxed paper

Add baking powder, salt
and skim milk powder. Stir
well to blend.

Cream butter and brown
sugar in large mixer bowl.

Add eggs and beat until
light and fluffy

Add honey lemon juice
and bananas Beat well

Sur flour mixture. mixing
well

Stir in
ingredients

Spread batter in greased

remaining

and floured JS I rec-
tangular cake pan

Bake at 180° for 35 40
mins Cool Cut inte bars
Makes |S bars (6 cm x 7
cm)

110 FELL AVE.
N. VAN,

As Low As

*1,500

Let Us Update
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& Teh
SONA

2 060
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2 BAS
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ALL PRICES
BASED ON

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PAA PUR pet

Brome town

106 West 3rd St
North Van BC
Pnone 984-9741

KITCHENS
VANITIES
COUNTERTOPS
APPLIANCES
CERAMIC TILE

ee
modelled now!

CLEARANCE SALE
of
Bronzeware
at
wholesale Prices

available while stock lasts

bronze flatware 58 pleces

In Teak Box

7 pce candienoiders
salt and peppers
Napkin rings

To wew calli Mon

frit 9 O05 OU

929-7404 >, 980-3947