~e
:

‘vegetables if you like.

Conclusion? We’re not all that
ill-used. Their vegetable prices are
about the same as ours — odd,
considering so much of our pro-
duce is imported from California.
They pay less for milk products
and poultry, about the same for
pork and higher for beef.

They seem to have a lot more
attractive specials on tinned foods
-than we do and the regular prices
are lower. But, taking into ac-
count the difference in the value
cf the dollar plus taxes on scme
things that are exempt here, our

_ overall grocery bill might be a bit

higher but not enough to maye -

south for.

I’m glad the weather has turned
colder. Salads and barbecues are
OK for a while but isn’t it nice to
get back to real meals? The next
one is an old favorite of mine and
chicken is featured in a lot of

” stores this week.

It’s one of those handy com-
binations that give you a full meal
in one pot and can be made in big
quanitities for a crowd.

Arvroz con Pollo

(Chicken With Rice)
3 Ibs. frying chicken, cut up (I
generally use a thighs or boneless
breasts)
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic (or more) finely
chopped

: . 1 very large onicn, chopped

2 green peppers, cut in strips
% cup regular rice

- 128-072. tin stewed tomatoes

lLeup chicken broth :
salt and pepper to taste \
¥%2 tezspoen chili pepper seeds
(optional)
_leup pitted black olives
1 package frozen petit peas
in a large Dutch oven with lid,

‘ saute chicken parts in oil and but-

. ter until brown ‘on both sides.
Add garlic, onion end green pep- -

- per and cook, stirring, until limp.

You may have tc;. remove the

’ chicken, depending on the size of
.. your pot.

Add uncooked rice,
tomatoes, broth and seasonings.
Cover and cook gently for about
35 minutes.

Keep an eye on it and add a bit
of water if it seems dry. About
five minutes befcre the rice is
cooked, stir in olives and peas.
Serves six, generously,

You don’t need much more

-than crusty bread with this dish,

but ‘include some cut.up raw
I often
provide a towlful of grated ched-
dar to sprinkle on top.

Take noie that tinned pink
salmon is featured this week at
under $1 a flat (7% oz.). Seimon-
loaf is easy to make and delicious.
I like to make parsley and egg
sauce to go over the slices and you
can cook the eggs for the centre
of the loaf and for the sauce at
the same time.

Small new potatoes and green
peas go well, too.

Salmon Loaf
5 eges, hard-cooked (set two aside
for sauce)
2 fiat tins salmon
% cup milk
1} cup soft breadcrumbs (abeut
four slices bread)
% cup finely diced celery
% cup finely diced onion
2 eggs, lightly beaten

48 — Wednesday, October 23, 1991 ~ North Shore News

FOOD

Our prices compare
well with neighbors

WHILE I! was on our recent visit to a number of the
western states I kept an eye on food prices by buying the
local newspapers, especially the Wednesday (food) editions.

NOTICE TO MOTORISTS
PORTEAU BLUFFS ROCK SCALING PROJECT
SEA-TO-SKY HIGHWAY 99

The Ministry of Transportation and Highways advises that there wiil be week-
day closures on the Sea-to-Sky Highway at Porteau Bluffs, 25 km north of
Horseshoe Bay, from Monday September 30 until Friday November 7. The
closures are needed for rock scaling, bolting and blasting work. Closures are
scheduled as follows:

Monday to Thursday
12:00 Midnight - 5:30 AM
10:00 AM - 12:30 Noon
1:30 PM - 4:00 PM

- There will be no closures on Friday afternoons, weekends, statutory holidays,
Advance Polling Days or on Election Day.

For further information, please contact the Ministry of Transportation and
Highways 24-Hour Road Report at 525-4997 (Greater Vancouver), 938-4997
| (Whistler), 371-4997 (Kamloops), 860-4997 (Kelowna), 855-4997 (Abbotsford),
$ 380-4997 (Victoria). In all other areas please call 7 -800-663-4997.

Friday
12:00 Midnight - 5:30 AM
10:00 AM — 12:30 Noon

Barbara ;
MeoCreadie

Province of
British Columbia

S Ministry of Transportation
and Highways

Hon. Lyall Hanson, Minister

BUDGET BEATERS

salt and pepper

1 tablespoon lemon juice (op-
tional)

green olives (optional)

While the eggs are cooking,
drain salrncn and pick out bones.
For added calcium, crush the
bones and return them to the fish.
Combine fish, milk, crumbs, cel-
ery, onion, eggs, seasoning and
lemon juice. Spoon half the mix-
ture into a small, well buttered,
loaf pan. .

Arrange three of the hard
cooked eggs (shelled) in a row
down the centre and fill in the
gaps with olives if you like. Top
with remaining salmon mixture.

Set loaf pan in a larger. pan
with hot water to come up to
about one inch of the sides. Bake
at 375°F about 40 minutes or until
firm in the centre. Let stand 10
minutes before cutting. Serves
four.

Parsley and Egg Sauce
2 tablespoons butter
2 tablespoons flour
V2 teaspoon salt
pepper
lcup milk
2 hard-cooked eggs, diced
Y% cup snipped parsley

Melt butter in a small saucepan.
Stir in flour, salt and pepper and
blend.. Stir in milk and simmer,
stirting unti! smooth and thicken-
ed. Stir in egg and parsley just be-
fore serving over salmon loaf.
BEST BUYS: ;
STGNG’S: Pork sideribs, $1.58 |
lb.; pork loin chops, $1.88 Ib.; -

GOURMET
SALADS.

Have all the convenience of fast food o
and made fresh at the CHEF'S CUT. a

Campbell’. Soup, case lots, London Stuffed Boneless
t to, . r ’ Hy

$7.79/chicken noodle. $7.29; Broil Butterfly Pork Chops
Kraft Cheez Whiz, 500 g, $3.89: per pound per pound

tomatoes, 25¢ lb; Delicious ap-
ples, 25¢ tb.; zucchini, 45¢ Ib.
SAVE ON: Whole fryers, 85¢ ib.,
bagged-3, (L); Kraft singles
cheese, 500 g, $2.78 (L); Parkay
margarine, 3 Ibs., $1.88 (L);
Green Giant tinncd veggies, 72¢;
Betty Crocker cake mixes, 98%;
head lettuce, 18¢ (L); Granny
Smith apples, 36¢ Ib.

SAFEWAY: Whole fryers, 88&¢
Ib., bagged-3, (L}; stewing beef,
$1.98 Ib.; beef liver, 98¢ Ib.; bulk
wieners, $1.18 1b.; Admiral pink
salmon, flats, 88¢; squash, all
varieties, 19¢ Ib.; fancy lettuce,
49¢; cabbage, 15¢ Ib.
SUPERSTORE: Roasting chicken,
95¢ Ib.; club pack chicken: drums,
$1.58 Ib., thighs, $1.75 tb.;
boneless breasts, $4.88 Ib.;
Schneiders bacon, $2.69 ib.; pink
grapefruit, 6/$1. Clip coupons!
BUY LOW: Pork !oin roast, $1.68
Ib.; chops, $i.88 Ib.; Cloverleaf

Prices in effect until October 26, 1991.

_ Special Crders Weicome

‘Drop by or phone 985-3069
8:00 AM-10:60 PM & ask for Chef’s Cut

Chef’s Cut only at 1250 Marine Dr, North Van.

Do A Number On Your Garbage.

For information on how, what and whete to recycle

pink salmon, flats, 98¢;

Dairymaid apple juice, 1 L, 684; Jn Greater Vancouver cull Or call toll free

Niagara frozen crange juice, 341 732-9253 L-860- 46/7- 4 eyeadt
mL, 78¢; MIB coffee, $1.78; d

green peppers, 48¢ Ib.; bunch (R-E-C-Y-C-L-E)

spinach, 3/98¢; Red Delicicus ap-
ples, 38¢ Ib.

facie

BCKS ewan care