Autu

ares

SUMMER'S: FLITTING, we have to recognize
her lack of character — she’s no stayer, that one.
Charming, yes, and nubile; sun-sweetened and
kittenish, but look who’s coming down the path.
Queenly Autumn, who knows where it's at, but,
better than that, knows what to do with it. In her
arms is all the warmth and color of a glorious

harvest.

. Rejoice. Ripeness is, after
all, all. Let us enjoy her
abundance, thus:

the.
kitchen |
_ ranger

by Eleanor
Godley

FRESH TOMATO DILL
SOUP;
you will need

3-4 Tbspns butter
or margarine (45mL)
1 medium onion, chopped
6-8 very ripe tomatoes,
pecled and cut up
1 tspn dried basil,

rubbed OR (SmL)

4-6 leaves of fresh basil,

minced
‘A cup of whipping

cream (t25mL)
1 Tospn brown sugar

OR maple syrup = (15mL)
3 Tbspns rum OR

brandy (45mL)
Handful of fresh dill,

chopped, OR

1 Thspn dried dill weed.
rubbed (1SmL)
salt to suit

Do use fresh tomatoes for
this one, not canned or
frozen, and do chap them by

hand — the blender makes
them too mushy. First
simmer the onion in the

butter or margarine until it is
soft and transparent, then
add the tomatoes and the
basil and simmer it all for 15-

20 minutes. Heat the cream
separately, with the syrup or
sugar, and don’t let it boil,
just get really warm: Stir the
tomato mixture into it, and
.add the-rum or brandy and
the dill (taste, taste, taste!)
Stir in a shake of salt until
you can pronounce it per-

. fect.. Wonderful lunch with a

grilled cheese sandwich, ‘or
offered before a supper of
quiche or crepes.”

CORN AND TOMATO
CASSEROLE:

"you will néed

4 cobs of corn, shucked

expert hostess.

APPLES

Japanese
Cooking ‘School

Leam the beautiful art of preparing & serving
Japanese food. We will be teaching how to make
an entire meal from start to finish. Become an

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For Our Fall Course
Starting the week of Sept. 12th
(limited enrollment)

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PHONE 873-1023

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CANNERY SPECIAL

Fresh From Our Okanagan Orchards
PEACHES

PRUNES |
BARTLETT PEARS

LOCAL VEGETABLES
& BERRIES

WOSK’S PARKING LOT

1050 Marine Dr .N-V

her harvest

4 large ripe tomatoes,
peeled and coarsely
chopped

1 egg, lightly beaten

1 tspn brown sugar

1 tspn salt

2 Tbspns fresh parsley,
minced (30mL)

freshly ground pepper

(5mL)
(SmL)

If it's lunch you're after, heat
the oven to 325F (165C), and
rub some margarine all
around the inside of a
medium-sized baking dish or
casserole. Stand the cobs
upright in a bowl.in order to
cut all the kernels off, then
scrape the cobs to get all the
mice milky heart, too. Add
the chopped tomatoes to the

corn, plus the egg, sugar,

salt, parsley and pepper. Mix
it gently, pour it into the
baking dish and sprinkle
with crumbs. Dot all over
with bits of margarine and
bake for roughly an hour,

YURIS

C9 - Sunday, September 4, 1983 - North Shore News

TAKE A BITE. Karin Kelly of Marks and
Spencers in Park Royal displays a tray of new
chilled produce for sale.

when the top will be golden-
brown and tantalizing.

this fall...

For a dinner dish, all the

above, but grate enough ff We import the best
cheese to make “2 cup § California grapes
(125mL) to mix with the Zatandol Muccszet theming

crumbs. Also increase the
eggs to 2, mix into them 2
cup (125mL) of milk, and
add a cup of chopped ham to

Cabernet Sauvignon (will special order)
We sell everything you need to make wine
inc. grape crusher, vinoclear (filter) and tablets.

the corn and tomatoes.. With Ga. _P . Produce

a salad, a cinch meal. Think

fall. : > vale, owners ‘of it Delicatessen)
Super Va u parking Io
17th & Lonsdale N. Ve. 98 7-8898

© all goods must be sold

, ° no reasonable offer
* building to be vacated.

refused

lounges, lounges,
my gosh
have we got
lounges

novelty
umbrellas

PMU an shook
cfiftererat eva
Duberne t
eet $

$79.95

Eze

, West Van