C6 - Sunday, April 24, 1983 - North Shore News Mi food ee AN AMAZING VEGETABLE Discovering Chayote, the perfect stranger CONDEMNED to two weeks of eating alone, I decided to make it into an adventure, so I went to the supermarket and picked up a perfect stranger. the kitchen ranger as. i . by Eleanor Godley Turkey, once a_ holiday- only treat, is becoming a favorite for family meals and for entertaining. It is still imexpensive compared with most beef, fish and seafood. You can buy turkey in smaller amounts. Or you can buy a small roast that can be used in different ways for several meals. Taking a cue from other countmes, here is a turkey pilau served with nce. If you prefer, you may substitute chicken or pork. Name of chayote. I was too shy to ask, so | just go on Saying “chigh-oh- tee” in my head. It's a neat looker — smooth = apple- green skin, about as big as a man’s fist, and astonishingly weighty. One end might have had a stem, the other is nicely tucked and folded in like Popeye's toothless mouth. It wasn't easy to find cooking directions. The Sunset book, “Ideas for Vegetables” was the only one to make any mention of this stranger, but it was very generous, describing its virtues either cooked or in the raw state. I thought it only fair to give it a chance Not just for TURKEY PILAU 6 slices bacon, 1 large pepper chopped, | medium onion, chopped, 1 packagae (10 ounces), frozen cut okra, thawed, 3 teaspoons salt, divided, 1% cups turkey broth, 2 cups raw regular rice, % teaspoons Tabasco pepper sauce, | can (19 ounces) whole tomatoes, 3 cups diced, cooked turkey. Cook bacon untl crisp Crumble and reserve Remove all but 2 tablespoons of bacon both ways. If you cook it, you can eal both skin and pit. the book said. So I cut it neatly down the middie and wrapped one half for tomorrow’s salad. The pit is flat’ and ivory- colored, the flesh is about the same shade as peeled stems of broccoli, but it stays crisp in the cooking and has a pleasing fresh green flavor. ] butter-steamed it, dicing it into a pan with a knob of butter in it, then a couple of Tbspns. (30mL) of water and a lid on, on low heat. It needs onty about ten minutes with thal treatment, after which I grated a little fresh ginger over it and olida drippings from skillet. Add pepper. onion, okra and | teaspoon of the salt. Saute about 5 minutes. In a large saucepan, bring turkey broth to a boil. Add rice, remaining 2 teaspoons salt and pepper sauce.Add vegetable mixture, bacon and tomatoes. Simmer, covered, about 25 minutes or unt fiquid is absorbed. Toss with turkey Makes 6 servings. Turkey broth In a large ketdle, combine leftover turkey bones, 1'2 THE PATIO SHOPS SPRING SALE APRIL 23 - MAY 7 BUY THIS FIVE PIECE SUITE AND GETA FREE UMBRELLA SPECIAL OFFER A ( VT RAARER GE hot SI vAal t otiveib 925 1101 bi/ikS, 4/7 IABLE A VINYL SALE PRICE ‘450° While Quantiqos lust mS 4 Ay vata: Cniveik 261 41146 LIMBRELLA RE CULAR PRICE $670 00 SATURDAYS ONLY 1OOO HE TA Avi tacit HUN MABY enjoyed it thoroughly with my meatballs and mushrooms. The Sunset book suggested oregano, thyme, and I'm sure they'd be good, as good as dill weed or fresh basil or any other of your favourites. It was a pleasant change, and worth trying. The raw half could have entered into several different haisons, according to the book, with tomato, green pepper, tarragon, and so on,. but I had other plans. There was cold asparagus in the refrigerator, with a_hard- boiled egg. and I'd splurged on a bit of fresh shmmp just for this. Some marinated artichoke hearts, cubes of tofu and a lot of green-ripe olives sliced joined beautifully with the peeled, pitted and chopped chayote, and the artichoke’s mamnnade s quarts water, | sliced carrot, 1 sliced onion, | stalk celery, 2teaspoons salt and '8 teaspoon pepper. Simmer. covered for 2 hours. Strain. Makes about 4'4 cups. made a perfect dressing. A kind of Chayote Ap- petizer sounds summery and refreshing: it is suggested one peel and seed the thing then slice it melon-fashion, and offer it on a plate with salt and lime wedges. You'd squirt some lime juice on each slice, then dip into the salt — hmmno, it sounds cool and clean hke a good an- tidote to a hot day. The chayote is in fact biologically a fruit, and this shows in its smooth dense flesh, but it is most often eaten as a vegetable, and is called a “vegetable-pear”. KOBEX JAPANESE FOODS Gifts and Crafts Fresh Daily - Take Out Sushi, Sashimi, Sukiyaki Beef. Noodles, Rice, Totu, Free Range Chickens & Eggs. 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