as = Comics BROOM-HILDA THE ‘605 ANP? ‘705 JUMP! I'VE GOT YOU, PEBBLES / BOOMERS SONG V1 WISH | COULD POSE WITH A CTE HE Wn B WSHIMIGHT i SiN THE WISH YOU GET UP. WORK ALL DAY... as "OUR KIDS A FAWWURE... HAVE A PEPTIC ULCER AND DEBIS NO HONEST MAN CAN TAY Na a POO NL OL RIGHT HERE, BERNHANG, LAST TME 1 60 OTWATONAL SERNAR. I_HOPE I MARRY SGMEONE MACHO LIKE OADDY ABSOLUTELY COOL it's N F JOPLIN! HOW TOTALLY, ) IT'S A GIFT. HOW OFTEN, DO You GET THE PAINS? - THE FIFTEENTH! 3 § LT wis FOR Two sors AINMUTEDPLADS, A § PRAVY BLAZER AND A BPEW SHIRTS IN WHITE . B PROGRAM FOR CHILDREN ice Fantasy held in WV THIS CHRISTMAS season join the West Vancouver Ice Arena and celebrate the holidays with the children’s Ice Fantasy program on Sunday, Dec. 18. Specifically designed for children and families, Ice Fantasy provides participants with a variety of activi- ties, including ice painting, snow sculptures, crafts and games. The program is open for children four to eight years of age, and runs from 1 to 2:30 p.m. Pre-registration is required. Tickets are $6 for indi- vidual children and $10 for a family (skate rental not included). Tickets can be purchased at the West Van- couver Ice Arena, 786-22nd St., and are also good for the special Santa Skate that follows the Ice Fantasy program, For more information contact the West Vancouver Ice Arena at 926-8621. 69 - Wednesday, December 14, 1988 - North Shore News F'cop AVOIDING A BLEAK NEW YEAR Now is the time to save in the kitchen THE BEST time to cut costs, economize, tighten the belt — or whatever term you prefer — is before Christmas. January is bleak enough without having to live on boiled eggs. One of the major problems with cooking economical dinners is that they often take more time to prepare than the expensive stuff. We always have less time in December than any other month — I’ve got less than half my shop- ping done and will probably be blitzing the stores every night this week. One of the most useful oven gadgets is the “Time Bake’’ feature. it means that as long as I can predict the time we will want dinner, 1 can stash the meal in the oven and leave. Like magic, my oven will turn on and off without me. This recipe has an added bonus — I have several chuck steaks in my freezer — left over from the end of the barbecue season. This uses them up before they give up the ghost. Packaged Steak 1 chuck steak, about one-inch thick, 1% lb. 1 tin cream of mushroom soup 1 package dry onfon soup mix 2 tablespoons water 4 potatoes, peeled and quartered 4 carrots, scrubbed and cut in two-inch lengths 1 large onion, sliced salt and pepper Place a large sheet of heavy-duty foil on a baking sheet (one with edges in case of a feak). Lay steak in the centre. Mix soups and water together. Bring edges of the foil up around steak and pour soup mix on top. Arrange vegetables on steak and cover with another sheet of foil, crimping the edges of both sheets together, Bake at 350°F, two hours. Before opening package, slash a vent in the top to let the steam escape. Taste the gravy before ad- ding seasonings. ke Another fong-cooking but no- watching recipe is this spare-rib combination. I like to serve it with steamed rice and mixed vegetables. If you know you'll be in a rush at dinnertime, pre-cook your vegetables lightly in a steamer or microwave. Blanch immediately in cold water and refrigerate. Honey-Garlic Ribs 4 1b. pork ribs, separated Sauce: %3 cup soy sauce Ys cup honey 3 tablespoons vinegar 3 tah” spoons sherry 2 teaspoons garlic powder 1 teespoen powdered ginger 1 tin consomme, undiluted Marinate ribs in sauce overnight. Bake at 300°F for three hours, tightly covered with several layers of foil. I find the bottom of my broiling pan is ideal for this because I can spread ow the ribs in a single layer. eee I’ve got several bags of frozen chicken thighs left from the last time they were on sale at 99 cents Ib. This recipe serves six abundantly and can be cuoked in a slow oven, covered, if you can’t be around to watch it. Chicken Caccitori 1 bag, 3 ib., frozen fryer thighs 2 - 28 oz. tins crushed tomatoes (aot ordinary cauned tomatoes - these are a thick puree, Capri is one brand) 1 large onion, chopped 1 green pepper, diced 1 tablespoon mixed, dry Italien herbs 2 teaspoons garlic powder I teaspoon sugar There are two ways to prepare this dish. If you like, thaw the chicken and remove the skin and bones. Brown it lightly with the onions and pep- per. Add remaining ingredients and simmer until chicken is done — about % hour. budget beaters Barbara McCreadie RPE If you’re in a rush, simply com- bine the sauce ingredients in a Dutch oven with a tight lid. Set the lump of frozen chicken in the middie, put the lid on and bake three hours at 325°F, When you're ready to serve, stir well to separate the chicken. Serve over hot spaghetti with lots of grated Parmesan cheese, crusty bread and a green salad. BEST BUYS: : SAFEWAY-WOODWARD'S: Turkeys, frozen, 20+ Ib., $1.18 Ib., 6-20 Ib., $1.28; lean ground beef, $1.78 Ib.; Ovenjoy sliced bread, 88¢; medium eggs, $1.25; Green Giant canned vegetables, asst., 88¢; broccoli, 49¢ Ib.; Red Delicious apples, 49¢ Ib. BUY LOW: Pork chops, $1.68 Ib.; boneless sirloin steak, $2.98 Ib.; Black Diamond single cheese slices, 500 g, $2.98; Red Delicious apples, 48¢ Ib.; Emperor grapes, 48¢ Ib. (these don’t keep well so buy only what you can use in a day or two); William Tell apple juice, 1 L, 58¢ STONG’S: Fresh, regular ground beef, 88¢ 1b.; chuck roasts, $1.18 Ib. (use in place of steak in preceding recipe, increase cooking time); fresh chicken legs, $1.19 Ib., breasts, $2.49 (do your own boning, cut one-inch, dice and freeze for Christmas appetizers); crossrib roasts, $1.98 Ib.; sliced bread, 79¢; F.B.I, frozen orange juice, 341 ml, 89¢; MJB coffee, $1.99; fresh spinach, 2 bunches/99¢; cau- liflower, 99¢ ea.