46 - Wednesday, August 7, 1991 -

North Shore News

A good recipe, shared, may last forever

I HAVE never come home from the Okanagan slimmer

than when I left. My friend,

Olive, seems to have a mis-

sion in life: feed her friend Barbara until (A) pants don’t
fit and (B) wearer of tight pants feels humble — no-one

cooks like Olive.

Olive gives recipes gladiy —
unlike thase-we-all-know who ref-
use to share. A good recipe,
hoarded only lasts as long as the
cook. Shared, it may last forever.

Over the years, i've shared
many of Olive’s recipes with you,
with her blessing.

Here are some more:

Cindy’s Shrimp Dip

{Cindy is Olive’s daughter and

one helluva cook)

1-8 oz. pkg. cream cheese

Y2 cup sour cream

% cup real mayonnaise

3 tins broken shrimp

1 jar seafood sauce (about 6 oz.)
2 cups shredded Mozzarelia cheese
1 green pepper

3 bunches green onions, chonped
1 large tomato, chopped fine

Whip cheese, sour cream and
mayo. Spread evenly on the bot-
tom of two large pie pans. Drain
and rinse shrimp. Crumble and
spread over cheese mix. Top with
seafood sauce. Sprinkle shredded
cheese on sauce and then top with
mixed pepper, onions and
tomatoes.

Chill at least two hours and
serve with Triscuits.

Olive made this for dessert last
Saturday night. I insisted on a
small serving and went to bed
planning to sneak up to the
refrigerator to snack. Fortunately,
I fell asleep!

Butter Pecan and
Chocolate Chip Dessert
1 Butter Pecan cake mix —
they’re hard to find but Betty
Crocker makes them
1 cup chocolate chips

Prepare cake as directed on
package including chips with the
batter. Bake in two iayer tins.
Chill.

Topping and filling:
1 pint whipping cream whipped
with 4s cup Frangelico liqueur

This is a terrible thing to do to
house guests!

Rather than print all of Olive’s
recipes, i’m hoarding some for
later!

een
This is a super use for the pork
steaks that have been featured
lately. I've got about six packs in
my freezer. To do this on a hot
summer day, use a Dutch oven or

McCreadie

BUDGET BEATERS

big, covered frying pan. Set on
fow, on your back burner and let
simmer a long time — four hours
is about right.

Ktalian-Style Pork Steak
6 big pork steaks, dcboned
Tt tablepoon oi]
salt, cracked pepper and garlic
granules to season
2 targe onions, chopped
4 cloves gartic, crushed
2 - 28 oz. tins stewed tomatoes
1 tablespoon sugar
2 teaspoons dried Italian herbs
1 fb. spaghetti, cooked and drain-
ed

Y% bunch parsley, chopped
grated Parmesar cheese

Brown the chops in gil, sprinkl-
ing with sait, pepper and
granulated garlic. Add onions,
garlic, tomatoes, sugar and herbs.
Cover tightly and set on the back
burner on ‘low’ or in your slow
cooker. Let cook gently at least
four hours, but you can start your
slow cooker in the morning and
leave for eight hours.

To serve, place meat on the side
of a big platter. Heap the center
with cooked spaghetti and spoon
the sauce over ail.
parsley and lots
Parmesan.

I toss the spaghetti with a table-
spoon of olive oif or butter before
spooning onto the platter — it
keeps the strands separate.

of grated

eee

And, a note about one of the
best products I’ve used in years:
You may have to look for it! Try
‘Garden Fare’ mix for frozen fruit
jam. It uses much less sugar than
ordinary freezer jam mix — for
four cups fruit and 1% cups

Top with °

sugar, plus the packaged mix, you
get about 44 cups freezer jam.

It’s delicious and has a nice
spreading consistency.

Wouldn’t you know it? I was
sent a package by the company,
McCormick, Can., and made a
batch. Olive had both strawberry
and raspberry prepared and we
had both for breakfast every
morning.

Olive says that the peach jam is
even better. Peaches will be along
soon so remember! Brian likes
his raspberry the best and I’ve got
IS pounds of them to process
tomorrow.

{ am stifling any urge to bake
for several reasons. First, a loaf
of homemade bread is my
downfall and that’s not the way to
shed the five pounds I added
eating whipped cream in Vernon.

Aiso, my kitchen has no win-
dows and between the six big
track lights that light it and my
oven it’s no place to be on a hot
day.

However, we get tired of salads

and barbecues so | have started to
use my slow cooker again. Unfor-
tunately, a lot of people own these
gadects and forget how handy
they are. | like to do my assembly
early in the morning when the
house is cool. The meat can sim-
mer al! day for big cuts, four to
six hours for stews.

Gravy is easy to make in the
cooker — just crank the heat up
to high and curry on. | just wish
my cooker was one of the newer
models with a removable inner pot
that could be washed in the dish-
washer.

Stow-cooked Beef Pot Roast
3-4 Ih. boneless beef pot roast cut
— I like brisket but it’s hardly
‘lean cuisine’

1 package dry onion soup mix
cold water to within 2°’ of ihe top
of the cocker — about 3 cups

Set cookerto ‘high’ and drop in
the roast. Sprinkle with soup mix
and pour in water. When it
steams, lower the heat to ‘low’
and put the lid on.

Cook all day.

Gravy:
Y% cup ketchup
dass Worcestershire sauce

a few drops gravy darkener
3 tablespoons flour mixed until
smooth with 2 cup cold water
When the roast is fork-tender,
remove from pot and keep warm.
Raise the heat to ‘high’ and add
ketchup, Worcestershire and
darkener. When very hot, whisk
in the flour and water. Cook, stir-
ring until thickened.

If my family does something
nice like offering to clean the hot
kitchen, I heat the oven just long
enough to bake six mile-high
Yorkshire puddings and a panful
of small new potatoes, rubbed in
salad oil. Remember, the secret of
success with Yorkies is to start
them in a cold oven with the heat
turned on to 450°F. Cut back to
375° after they puff ‘mile-high.’
The potatoes — about 2-inch ones
need about the same length of
time — 35 or 40 minutes.

Use your microwave for other
veggies -— broccoli with cheese
sauce is a real favorite with this.

STORE HOURS
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Sat 8am-7pm, Sun. gam-6pm

OUNDARAVE
WEST VAN.
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Sat-Sun. 9am-6pm
LYNN VALLEY
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Mon-Sat. Bam-9pm
Sun. $am-6om

DESIGNERs¢ FASHION eEVENT

Blouses

$ 69-99

Pants, Skirts $99

Jackets
Suits

$199
$ 299

sizes 4-16

(reg. up to $ 249 )
( reg. up to $ 250 )
(reg. up to $ 659 )
( 2pc. reg. to $ 659 )

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