>SSONS to be learned fro BUDGET BEATERS MANY OF today’s luxury meals developed from poverty. In hard times people made do with what was cheap — from flour came bread. The rich had the fine-grained white flour and the peasants had to make do with many grains, ofien roughly crush- ed. Today, 2 loaf of white bread costs half of what a peasant loaf of 12-grain costs. it didn’t stop there. A sinal! pot of stew does double duty when topped with dumplings. Lots of noodles, lots of gravy and very litle meat filled many needy bellies. And pasta? Well, a dear old Italian lady told me that her family would have starved during the war without pasta. She bought flour, made bread and sold the bread — carried it 10 miles over the mountains t night. Her small profits kept the family in staples; she made home-made pasta. ‘Citrus groves were culled — at one point, they hid in caves and raided the orchards at night. When she could, she grew vegetables. often losing them to stray bombs and troops. The French stretched a bit of meat or fish in pastries or crepes. And what do we order when we go to expensive restaurants? Crepes. Pasta. Pastries. Dumpl- -ings. There’s more than a dollar- Stretching issson tobe learned here. We enjoy the carbohydrate-rich foods and everyone is telling us that they’re better for. us than steak. In the next few columns, I’m going tO concentrate on money- stretching carbohydrate-based dishes.. Today, I’m hyped on crepes. | haven’t made them in a donkey’s. age and I'd forgotten how easy they are. Basic Blender Crepes You'll need a 6" to 7" pan, preferably non-stick. The batter should sit at room temperature a couple of hours be- fore frying (or overnight in the refrigerator), Give a quick buzz to blend when you're ready to cook, 1 cup milk 2 eggs ¥% cup flour 2 tablespoons margarine, melted Y2 teaspoon salt Measure everything amnio the blender and buzz on low for one minute, stop, scrape around with a rubber spatula and buzz again. To cook: Heat the frying pan to medium-high (on my = stove it's 375°F). This recipe makes about: 15, so you can afford to mess up the first one! Using a piece of wax paper, rub about a teaspoon mar- garine around the hot pan. You should not have to repeat this. Pour two tablespoons batter in- to the centre of the pan and rotate quickly to cover the bottom thin- ly. } found it faster to use my A cup measure, filling it just over half full. Watch carefully —~ these brown rapidly. You can teil when they’re ready to flip — the top loses its shine and looks dry. Cool each crepe on a wire rack before stack- ing with a piece of wax paper be- tween each. Cooked crepes can be refrigerated for a day or frozen for a month if well wrapped. My daughter tells me you can buy prepared crepes but home- made cost about 60¢ and there’s enough for six people when filled. eo@ Dinner crepes (crepes make popular desserts, too) are general- ly rolled around a filling, topped with a sauce and often garnished with grated cheese. Here are some (fiilings sauces. Cheesy Chicken Crepes The most economical way to provide the chicken for these is to buy a fryer on sale. Simmer it in three cups of water with some onion, celery tops, a few bay leaves and a tablespoon chicken granules. This takes about half an hour. Let cool in the broth,then debone. Save one cup broth for the sauce and measure three cups diced meat. Make soup out of the re- maining broth and meat. Otherwise, use leftover roast chicken’ (or turkey) or tinned — but that’s expensive and not near- ly as good. ¥2 lb, mushrooms, sticed 3 tablespoons margarine 3 cups diced chicken Salt and pepper frying and CAN YOU DIG THIS? We members of the Ontario Archaeological Society are enthusiastic about our Tilays. It's not just the indestructible hat or the secret pockets or the casual elegance; it's their sheer wearableness, their practicality in the field — and their suitableness for nearly al} social occasions, Whether digging at home or travelling abroad, you'll 1 Anna LaFontaine, Ella Kruse, often find us in our Tilley's! § Dorothy Hunt and awell- stern Inc., Barbara and John Tilley. independent ratalleis. | North Vancouver 4194 Marine near Pemberton i 987-6424 Open 10 - 5:30 Mionday thru Saturday, Charles Garrard (Executive Director) | Vancouver 1537 Broadway near Granville 732-4287 2 ighlespoons additional marge- rine Y cup flour “% cup dry white wine or white vermouth 2 eyg yolks 1 cup chicken broth lcup milk or coffee cream 1% cups shredded Swiss cheese, divided In a wide saucepan, Saute the . mushrooms in) margarine until limp. Remove with a slotted spoon, Combine with season. Set aside. Add additional margarine to the pan, melt and stir in flour. Beat the wine, yolks, broth and milk together and whisk into the flour mixture. Cook gently, whisking, unt! thick. Add half the cheese and whisk until melted, Stir half a cup of the sauce into the chicken and mushrooms. Spoon two tablespoons of the chicken mixture (or a bit more) onto each crepe and roll up. Place side by side in a sprayed, rectan- gular baking dish. Pour remaining sauce over and top with remaining cheese. Bake at 375°F, about 25 minutes or until bubbly and top is lightly browned, These go well with rice. and a green vegetable such as steamed broccoli or spinach. Serves six. chicken and fl Ut over the Cange Micromave crea © Compiete with bust-in range exhaust systent © Blectronic touch controls GF Auto Washer . large capacity cl . « 3 temp. on timer *399 © Frost free + Canthever shelves © 15 cy. Ft. « Twin crispers SE 19 cu, ft Side-by-side © Tempered glass shelves Adjustable door shelves Large Capacity freezer Less than 34” wide! casan ees The following recipes are prepared in the same way. Prepare the crepes. Prepare the sauce, reserving half a cup or slightly more to combine with the filling. Fiil the crepes and roll up, placing side by side in a sprayed casserole, Top with sauce and then grated cheese. Bake about 20 minutes if baking immediately; 45 minutes if made ahead and refrigerated. 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