Mothers of the world could stop war { WAS an infant during the Second World War or at least most of it. J remember the troop trains — I rode on my share of them as we followed my father from air base to air base. As a schoolgirl, the Korean War came along and friends’ older brothers donned uniforms. Fortunately, they all came home again. But the memory of the anxious families stayed with me. I] sympathized with the families of kids caught up in Vietnam and vowed that if ! had a son he’d be on a ship to anywhere before the draft caught up with him. Mean- while, | rejoiced in the fact that I had daughters and especialiy in the knowledge that they regarded a military career as no option at all. What I didn’t realize was that girls grow up and marry boys. During the course of the mating game, dozens of young men would come through the door and some of them right into our hearts. Our daughters’ friends became extended families to us. Now it looks like another hideous war — planned by old men who ought to know better but fought by our kids who may nave no choice. In history, the jerk who precipi- tated the war got on his bloody horse and led the troops. | wish the mothers of this world could get together and buy a couple of horses for Bush and Hussein. Hell, I'll even throw in a con- tribution to send Bob Hope along to keep up their spirits. As long as old men make the rules, women of this world will weep. But if any of my beloved borrowed sons gets a call-up he’ll be on a flight to Argentina so damn fast he won’t have time to shout ‘‘Exxon Forever.”” eee Now that I’ve spoiled your ap- petite —- and mine — here are some of the recipes I've collected and tried in the past few weeks. I'd ask the permission of the reader who gave me this recipe over the phone but I don't have her name. Forgive me if I share this but it’s too good. As you can see, anonymous reader, the pro- portions have been changed a bit. I gave the original to my daughter (after trying it myself) and she pared it down so that it would fit into a frozen pie shell. She works until late afternoon and appreciates the speed and ease of a packaged piecrust. Pizza Quiche 1 frozen piecrust in tin foil 2 tablespoons oil 3 tablespoons green pepper 2 tablespoons chopped onion va cup diced pepperoni 1 cup sliced mushrooms Yy teaspoon dried mixed Italian herbs salt and pepper Ya cup shredded mozzarella or jack cheese 2 eggs 1 cup coffee cream (at milk if you want to cul down) grated parmesan cheese Buke the piecrust at 400°F, seven minutes. Meanwhile, heat the oil and saute the pepper, onion, pepperoni and mushrooms together until vegetables are limp. Turn into piecrust. Season. Top with shredded cheese. Beat cegs with cream and pour over. Top with a dusting of grated parmesan. Bake at 375°F, about Barbara NicCreadie : BUDGET BEATERS 35 minutes or until a steel knife inserted in the centre comes out clean. Let sit a few minutes before cutting. ees A friend called me, complaining that she wanted to make borscht but the recipe she had used so many pots and bowls she hadn’t the energy to get on with it. I gave her this one instead. It’s easy and delicious. Suzy's Favorite Borscht When I make this 1 make homemade bread or roils. 3 ib. pork hocks (or, if you bought pork steaks on sale recent- ly, use four large) 3 carrots, grated 3 beets, grated (use billiard-ball sized winter beets — the little summer ones don’t work) 1 medium potato, grated (al! peel- ed, of course) 1 large onion, chopped 2 medium tomatoes, diced Tl teaspoon lemon juice I tablespoon salt J tablespoon flour mixed with: V2 cup coffee cream sour cream Cover the pork bones with water in a deep kettle. Simmer two hours. Pick the bones ont and chop the meat into cubes. Measure the stock and add water until you have eight cups. | stop here and chill the broth. That way you can lift the fat from the top. Add vegetables and lemon juice. Season with salt and cook slowly until vegetables are tender. Thicken soup with flour-cream mixture. Return diced meat to the pot. To serve, top with a big spoonful of sour cream. BEST BUYS: BUY LOW: Smoked pork picnic, 89¢ Ib.; chicken legs (back al- tached), 95¢ Ib.; bananas 3 Ibs./ 98¢; broccoli, 68¢ Ib.; Sun Rype apple juice, 1 L, 88¢. SAVE-ON-FOODS: Leg of pork roast, 99¢ Ib.; regular ground beef, chubs, 47¢ Ib., limit two; pink grapefruit, 19¢, fimit five: mushrooms 97¢ Ib.; tomatoes, 98¢, 28-02. basket. STONG'S: Pork leg roast, 98¢ Ib.; corned beef, $2.98 Ib.; Green Giant tinned vegetabies, 89¢, assorted varieties; navel oranges, $9¢ |b.; avocados, 39¢ each; honeydew melons, 69¢ lb. SAFEWAY WOODWARDS: Pork butt roasts, bone in, $1.19 Ib.; pork side ribs, $1.98 Ib.; diced pork, $2.19 Ib.; Kraft singles, 500 g, $2.96. limit one; field cucum- bers, 59¢ Ib.; oranges, 49¢ Ib. LONSDALE QUAY: Lonptiner Seafoods: Fresh oysters, $3.50, eight-ounce container; fresh rain- bow trout, $2.50 each; fresh cored and boneless rainbow trout, $3.25 each. Wednesday, January 16, 1991 — North Shore News - 35 NEWS photo Mike Watefield WHILE MEDICAL practitioners in many countries use algae as a preventive medicine and as a cure for some ailments, the concept is still new in North America. Bob Switzer (above) distributes Super Blue Green Algae, which is harvested from its natural hebitat in a Oregon lake and is rich in vitamins, minerals, protein and chlorophyll. Could increased vitality be a green capsule away? CAN RELIEF from life’s physical ills be found floating in Upper Klamath Lake? That's what people are trying to find out when they experi- ment with products such as Super Blue Green Algae, which is harvested from the southern Oregon lake, freeze-dried and marketed in capsule and liquid form by Cell Tech Inc. Upper Klamath Lake, fed by melting snows from the Cascade Mountains, is rich in minerals such as calcium, tron, zinc, po- tassium, phosphorus and man- ganese, all of which are found in the rapidly-growing resident algae population. The blue-green micro algae is also rich in nitrogen and neces- sary vitamins and contains more protein and chlorophyll than any other organism — plant or animal. But while approximately five million pounds of various algae types are produced and consum- ed outside of the United States, the concept is still fairly new to most North Americans, and, as By Peggy Trendell-Whittaker News Reporter with any new idea, reactions are mixed. Bob Switzer, one of the pro- duct’s distributors, relates stories of people who have found relief from a number of ailments, in- cluding his 79-year-old father, who is out dancing three times 3 week after having once been crippled with arthritis. “It seems to supply enough energy to get rid of the burned- out feeling many people have,’’ he adds. ‘tlt appears that (the algac) bolsters up the immune system very rapidly. And although he is careful not to claim the product cures par- ticular illnesses, he says that some people with Alzhcimer's- type symptoms have achieved mental clarity after using the algae. But there are also people who have taken the algae and not noticed any difference in well- being, including West Vancouver fieness trainer Charles Curtis. “We've had a number of people who've said it works great, and a number who have said it’s done nothing for them,”’ Curtis said of his fitness clientele and colleagues. ‘tin my personal experience, there was no change.”’ “Everybody’s different and will react differently (to the algae),’” he adds. ‘‘No one really knows how these products work.”’ “If it makes people feel bet- ter, then that's great,’’ conclud- ed Curtis. However, at a cost of roughly $50 per 120 capsules — between three and six capsules is an average daily dosage — most consumers will want to be sure they are getting their money's worth. For more information about buying or distributing Super Blue Green Algae, call Bob Switzer at 685-5368.