C6 - Wednesday, September 19, 1984 - North Shore News

Turn produce into home baking

ACK BROUGHT
hand-picked zucchini,

ed,

*’round a home-grown,
perfectly proportion-

in the prime of its youth, the Sunshine

Zucchini of the Week if you ever saw one. With it
were some of his own tomatoes, also vine-ripened,
plump, sleek, without blemish.

Their splendid firmness
made them ideal candidates
for the frying-pan. Sizzled in
a little butter, seasoned with
salt, pepper and a bit of ex-
perimental asafetida, whal a
lunch! | had to get a spoon to
finish off the juices, they
were SO good.

The zucchini ended up ina
pie, and that pie has its own
story. I told you about the
men cooking zucchini flips at
the PNE, and about how
popular they were with the
backyard farmers trying to
deal with this year’s pro-
liferation. One woman made
an on-the-spot trade with me
— she copied out my flips
recipe first, then recited her
Zucchini Pie, which goes like
this:

3 cups of grated

zucchini (750mL)
1 cup of grated
cheese (250mL )
Y% cup of oil (125mL)
1% cups of pancake
mix (375 mL)

salt and pepper to suit
4 beaten eggs
Stir together the first five

Entertain on a bu

ATHER THAN
specials this week, I’m going to concentrate
recipes

on a few

the usual

ingredients (the lady = said
biscuit-mix would work, too)
and then,mix with the beaten
eggs and scrape it into greas-
ed baking pans. You could
certainly use a souffle dish,
or even cake pans. | put most
of the mixture into a quiche
dish, and the rest into a small
ovenbaking-dish which ts just
the right size for my supper.
The larger one went into the
freezer for the future.

Oh, bake i at 350°F
(180°C) until the top is firm
and golden-brown, which
took about half an hour in
my oven. It’s very tasty, and
certainly you could put other
things into it, grated carrot,
onion, why not cauliflowe
for flavor, too? And seasart”
ings that are your favorites.

Well, as usually happens
when you run inj@ a new
word, or a friend you haven't
seen for years, that word, or

that friend, pops up
everywhere. Even before I'd
tried my traded recipe, a

woman was on the telephone
seeking to recover her own
favorite recipe for zucchim

supermarket

for inexpensive to

moderately priced snacks and appetizers.

With the economy the way
it 1S we seem to go out to
shows and clubs much less
often. When was the last time

you went to a nightclub to see
A headline act?

The last time we did (to
have dinner and see Gien
Yarborough at the Interna
tional Plaza) the entire even
ing cost four of us over $300
Who can afford that?

Anyway, getting together

ae

House Special
Hoa: st

$43 39 100

‘GM

with a few friends for a game
of cards or Trivial Pursuit 1s
a lot of fun and doesn't have
to cost the hostess an arm

pie, one she was sure had
come from my column about
a year ago.

Unfortunately, she fell into
the error many make of
assuming that everything on
this page is my work. Not so,

ba
the kitchen
ranger

“by "Eleanor
Godley

and 1

had to tell her |
couldn't help with that one,
but that I ‘‘just happened to
have’’ another.

roll like a jelly role. Place the
rolls side by side on a cookie
sheet ,propping them together
so they don’t pop apart. But-
ter the tops of the rolls lightly
with soft butter. Bake at 350
about 15 minutes or until
nicely browned. Warn your
guests — the filling becomes

budget beaters

and leg

Mushroom Roll ups are so
simple to make and always
popular Cut the crusts from
a loaf of sandwich bread
Butter cach slice lightly and
spread with a teaspoon or
two of tinned) mushroom
soup. Pepper generously and

oe

by Barbara McCreadie

scalding hot

Don't throw away the
crusts | buzz them in the
food processor with a small
omon, a tablespoon of cold
butter, two tablespoons of
grated Parmesan and salt and
pepper. Bag and freeze the
mixture — it makes a great

Call us!f-

1471 Cl saves Ave. West Van

2550 Parking in wear

She took it down, but
without enthusiasm, as it was
not the one she longed for.
The one she needs to quieten
her family’s lamentations
was probably someone’s
**recipe-of-the-week’’, and
should that be the case,
would the author of it do a
kindness and ring up? | have
Ingrid’s number.

That wasn’t the only recipe
to come by mail: Esther But-
terfield sent along her version
of Wine Glazed Cornish
Hens, which sounds not only
easy but succulent:

1% cups of long grain

white rice (375mL)

1% cups of chicken
broth (375mL)
Y tspn. of salt (2.5mL)

2 Tbspns. of chopped
pimiento (30mL)
3 Cornish hens, split
and butterflied

14 cup of dry
white wine (83mL)
‘4 cup of melted margarine
or butter (83mL)
! Tbspns. of lemon
juice (15mL)
’ tspn. seasoned salt
(2.5mL)

In a large casserole, stir
together rice, broth, salt and
the pimiento. Put the split
hens cut side down on top of
this mixture. Mix the wine,

dge

topping for casseroles —
especially macaroni and
cheese or scalloped potatoes.

1 love Greek food — and
I’ve got a weakness for gar-
banzo beans (probably the
only good thing I can say
about salad bars is that they
always have a crockful of
arbanzos!).

paro’s restaurant on
Third at Lonsdale serves a
delicious Greek appetizer —
Humus. his recipe for it is
adopted from the Time-Life
International Cookbook and
comes pretty «lose to the
flavor of Pasparo's.

For my taste, I'd cut down
a bit on the lemor juice but
my guests seem to like: it just
as it is. Tinned garbanzos
(chick peas) cost about $1 for
the 19 oz. tin. Drain and rinse
the beans in a sieve under
running water.

Place 2 cups garbanozos,
t% teaspoons salt, 3 cloves

See page C7

Been catered to? Eatelv?>

f:

,
'

Mon.-Thure. 9-6:30 pm

Fri. 9-8 pm
Sat.- 9-6:30 pm
GSun.- 12-5 pew

the butter, the lemon juice
and the seasoned salt. (You
could substitute rosemary or
thyme for the seasoned salt, |
should think). Pour this over
the hens, cover tightly (use
foil if you have no lid) and
bake at 375°F (190°C) for an
hour. In the last ten minutes,
remove the foil for extra

(previously frozen)
reg. $6.99 Ib

reg. $6.99 Ib

Salmon

Fresh Scallops $499
Fresh Spring

browning.

Bake a piece of squash at
the same time, or stuff some
tomatoes (Jessie says tO use
some of the pulp mixed with
feta cheese and green onion
for a splendid dish) or do a
vegetable medley of
everything in the crisper.
Great supper.

+1”.

North Van Salmon Shop

988-0747

2011 LONSDALE AVE., NORTH VAN.
BUDGET CONSCIOUS PRICES

)\
oe
e

B.C. Grown
BROCCOLI

49° ib.

1.08 kg

BC fancy

RED DELICIOUS
APPLES

lunch box size

3 ib. 99°

73° kg

California
HONEY DEW
MELONS

35° Ib.

77° kg

California Field

TOMATOES
49° ib.

*1.08 kg

Prices effective Sept. 19-23

Imported
JUMBO
ONIONS

25° ib.

55° kg

Sunkist Valencia

ORANGES
49° Ib.

*1.08 kg

(_alifornia Red

TOKAY
GRAPES

OPN