Barley, a most frugal grain f From page 51 Salt and freshly ground pepper to taste Peanut oil for greasing the moulds Heat a frying pan and add the oil, garlic and onion. Saute a few minutes and add the remaining vegetables. Saute until all are tender. Remove to a mixing bowl and allow to cool. Fold in the remain- ing ingredients. Lightly grease the timbale moulds with the peanut oil and fill with the rice mixture. Each mould should hald about % cup. Level off the moulds, but don’t pack them too tightly. Place the timbales in a baking pan and fill the pan with enough hot water so it comes halfway up the sides of the moulds. Cover the pan first with parciiment or waxed paper, then with aluminum foil. Bake at 350°F for 25 to 30 minutes. Allow the timbales to cool enough so you can handle them. Remove them from the water and run the back edge of a table knife around the inside edge of the moulds. Invert onto plates and serve. FLANK STEAK AND LENTIL SALAD (serves 6 to 8 as a side salad, 4 as a main dish) I really enjoy lentils and since the new call.is for more beans and legumes and cutting down on just ‘meat for dinner, 1 offer this dish. -The meat flavors the salad and the*-lentils have a bit of that _smoky flavor that is so delicious. ” This tastes even better if you : serve it the’ second day after mak- ing it. Mee ps lentils 6 sig5-cold water 4 cup chopped parsley 1% cups peeled axd thinly sticed . white onion 1 cup cored, seeded and julienned red bell pepper DRESSING . ¥ cup olive oil 2 tablespoons iemon jaice _-L tablespoon-white-wine vinegar Salt and. freshly ground black pepper to taste . 1 pound flank steak Salt--and freshly ground dlack “pepper totaste Olive oil for grifliag lace the lentils in a 4-quart _pat-and add 6 cups.of cold water. * Bring toa boil, cover and simmer 15 minutes or until just tender. Drain and cool. Place the drained lentils in a -mixing bowl. Add the parsley, ‘onion and bell pepper. Sleep better, live better EXPERTS SAY that how well - you sleep at night has a direct im- paci. on how much energy you have during the day. People who have made resolu- tions to find more energy or get more accomplished should exam- ine their sleep patterns. Feeling groggy or tired during the day? Consider some of these Sleep tips to improve the, nights and energize the days: ® Exercise at least three times a week for 30 minutes at a time. People who exercise regularly sleep better. @ Don’t go to bed starved or stuffed. : -A full stomach will not let you fali asleep and an cmpty one will wake you up in the middle of the night. ® Try to avoid anything chat contains caffeine for at least six to cight hours before bed time. ” ® Avoid alcohol before bed: time, A nightcap: may. help you fall asleep, but it will-rob you of the deep, quality sleep you need to feel your best. Blend together the ingredients for the dressing and add to the lentils and vegetables. Toss together, cover and marinate in the refrigerator for 4 hours. Toss the lentils a couple of times while chilling. Season the steak with salt and pepper to taste and brush the meat with olive oil. Grill over high heat just until rare, about 2 minutes per side (do not overcook). Remove and allow to cool. When the lentils have marinated for 4 hours slice the steak thinly across the grain. Toss with the lentil and vegetable mixture. Adjust the salt and pepper if needed. BARLEY WITH CHICKEN AND ONIONS (serves 4 to 5) Barley is a most interesting and frugal grain. The flavor is delicious and you can put it in soups, stews, casseroles, even salads. Rice swells and doubles when it cooks, but barley grows to three to four times its original size. Good stuff, that barley! 3 tablespoons alive oil 2 cloves garlic, peeled and chop- ped 2 medium yellow onions, peeled and chopped 8 chicken thighs Suit and freshly ground black pepper to taste I cup bariey, rinsed and drained 6 cups fresh or canned chicken stock 2 tablespoons chopped parsley Heat a large frying pan and add 2 tablespoons of the oil. Add the garlic and onion and saute until tender. Remove from the pau and set aside. Season the chicken with salt and pepper to taste. Heat the frying pan again and add the remaining tablespoon of oil. Brown the chicken on both sides and set aside. Place the rinsed barley and 3 cups of the chicken stock in a 6- to &-quart pot. Bring to a boil, cover and simmer 30 minutes or until the liquid is absorbed. Add the remaining 3 cups of chicken stock, the browned chicken, onion and parsley. Bring to a simmer and cook, covered, over low heat until the liquid is absorbed and the chicken is tender. Salt and pepper to taste. 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The world's greatest lovers, Romeo and Juliet do their shopping at Lynn Valley Centre ... and while they are here, they won't forget to enter our contest to win our Heart of Hearts! A giant heart balloon sculpture filled . with special prizes for that special someone. Enter to win at any Lynn Valley merchant between February 6th and February 14th. Romeo and Juliet deliver the Heart of Hearts to its lucky winner on Valentine's Day! y win (Winner aust reside within 3 miies of Lynn Valley Centre for delivery otherwise winner will be notified by phone.) Join our great lovers on Valentine's Day when they perform hourly throughout the mall! MMVMLLey ONTRE 1199 Lynn Valley Road, North Vancouver