40 - Wednesday, August 24, 1994 - North Shore News

sarbara
iicCreadie

BUDGET BEATERS

WHAT A week this has been!
-Our youngest daughter’s
wedding day is nearly here —
she should be in California by
the time you read this, but all
the last minute stuff is crowd-
ing us this week.

I spent this morning carefully
hand-washing the heirloom lace
tablecloth that we use for the wed-

‘ding cake table. It has survived the
64 years since my parents’ wedding
and was a gift from | my aunt who
was a tnedical missionary in Burma.

The frail lace is handmade —
imagine the working conditions
when this was done. Anyway, the
point I’m slowly reaching is that I
soaked it in Amaze enzyme laundry
powder and it was truly “amazing”
how much of the yellowing disap-
peared. This powder is not to be used

_on silk or wool, but I assumed that
the cloth contained neither. .

Also, have you ever had to short-
ena full-length multi-layered crino-
line petticoat? That’s another job I'd
be unavailable for, piven a choice.

Try double-sided fabric tape —

the no-iron type. The brand I used
‘was “Tailorform,” $2 for a 15° roll
and available at Fanny's Fabrics. Or,
buy the kid a crinoline of her own
and don’t make her wear her much
taller sister's!

. As for the wedding, everything

appears to be faliing into place. Hey,
that only means that whatever is
going to glitz hasn’t shown up yet.

At the last big white wedding we
did, everything looked fine until we
arrived at the church on time. The
minister finally showed up 45 min-_ .
utes late.The bride, bridesmaids and,
naturally, the mother of the bride sat
out the delay in the limos, The
groom and the best man paced the - ~
rear of the church. For a short while,
both of the star performers thought
they’d been stood up.

Everything went smoothly—
until late in the evening. No one had
kept an eye on the disc jockey and he
made far more trips to the bar than

CGRRECTION h NOTICE

In our B7-2B PreSeason Sale flyer,
Levi's on page 64 refers to 501, 512
slim fit, 512 straight leg, 550 relaxed
stonewash jeans only.

In our B7-3 Back-To-School flyer,
Table & Chair Set, Big Easel, Rocker
on page 9 will be late - rainchecks
will be available at the store.
Backpack #2 on page 11 will be
substituted at the store.

in our B7-4 Back-To-School flyer,
Lock, Colouring Pencils, Glue on
page 33; Acco Binders, Backpacks,
Lunch Kits, Junior Totes on page 34;
3-piece Home Office Set, 4-tier Metal
Bookshelf on page 35 are in limited
quantities & may not be available at
all stores.

Sorry for any inconvenience this
may have caused.

Wedding bells signal end of stress

he should have. We noticed about
the ime he started singing along
with the music, but not before he
swung into some obscene lyrics.
Quite a finale.

Well, if you don’t hear anything
to thé contrary, assume that the baby
of our family, Janine, is now Mrs.
Rick Brown and having a wonderful
time in California.

Filo, or phyllo, pastry is a snap to
work with as long as you follow a
few basic rules. You'll likely buy it
frozen, although some bake shops
may sell you some fresh. Either way,
you must keep it covered while you
work.

Thaw the box of pastry overnight
in the refrigerator — do not unwrap.
When you're ready to use the pastry,
dampen a kitchen towel and tear off
a sheet of wax paper. You'll use
these to cover the pastry every time

- you remove a sheet from the pile.

Filo is meant to ve layered and is
used for appetizers (the filling is
enveloped in pastry and baked), pies
(three or more layers form the top

_ and bottom crusts) and desserts

(either way).

Large bundles can be your main
course while tiny ones are excellent
finger food. To wrap parcels, layer 2-
3 sheets and cut in long strips. To
fill, place a proportionate amount of
filling at the bottom of a sizip and
fold up in triangles as you would fold
a flag. Or, wrap big ones envelope-
style.

For pies, spray the pie plate.
Layer three to four sheets, each
sprayed or buttered, for the bottom
crust. I prefer to pre-bake the bottom
crust, for about five minutes at 400°F
or until it is just touched with brown.
To pre-bake, trim the sheets to fit the
edges.

Otherwise, let them hang over the
edge and bring them up over the top
crust before baking. Here are some.
suggested fillings.

Each recipe will make one 8” pie
or two dozen small appetizers. It will
also make four large pouches if you
want to make a meal of thein. The
fillings must be quite dry.

SPINACH FILLING
1 package frozen chopped
spinach, thawed and squeezed

dry
1c. crumbled feta cheese

’ 1 small bunch green onions, finely

chopped
l egg, lightly beaten

Stir together. Use one teaspoonful
for small pastries. Bake at 400°F.
The smallest take about six minutes
and a pie about 25 minutes.

I've also made these using half
feta cheese and half white-cheese.
Edam is good and not very stringy. [
don't recommend very mild cheeses,
such as mozzarella.

DECORATIVE
FABRICS

SALMON OR CHICKEN PIE
To prepare this for small pastries,
reduce the white sauce to one cup
and dice everything, including the
cggs.
3c. white sauce (6 Tbsp. each flour
and butter, 4 tsp. salt, 3c. milk
and a pinch of nutmeg)
1% Ib. fresh, cocked salmon or
equal amount diced chicken
% Ib. thinly sliced mushrooms,
cooked, in a little butter and
drained
4 hard cooked eggs, sliced
lc, ricotta cheese, drained
1c. cooked spinach, chopped and
drained dry
salt and pepper to taste
This is best prepared in a round,
deep (2") baking dish. preferably
with straight sides. You can make
two 8” pies in a pinch. Layer four
sheets of buttered or sprayed filo in
the bottom and up the sides of the
baking dish. Trim the edges to A”
overlap. Bake at 400° five to seven
minutes or until light brown. Cool.
Layer half the sauce, half the
chicken and half the mushrooms on
top of this. Sprinkle with half the
ricotta. Lay a couple of filo sheets on
top. Layer on the spinach and eggs
and half the remaining sauce. Add
more filo and then the rest of the fish
and everything else. Top with filo
and brush with melted butter. Bake
25 minutes at 400° until quite brown.
Let stand five minutes before cutting.
Serves six to eight.

There are many versions of this
next pastry, all delicicus but very
rich. Traditionally, all Greek foods
are cut into triangles te serve, For
this, scrap the Pam spray and forget
the margarine. Use real butter and
worry about the calories another day.

BAKLAVA
30 sheets filo pastry
1c. butter, melted
1c. ground walnuts
4 ©. ground blanched almonds
2 Tbsp. sugar
! tsp cinnamon
% tsp nutmeg
pinch cloves

- Lemon syrup (recipe follows)

Butter an 8” square cake pan. Cut
10 sheets of filo to fit (use scissors)
and brush each with melted butter
before layering pan.

Combine nuts, sugar and spices
and layer half on filo. Sprinkle with
melted butter. Top with 10 more
sheets of pastry, the rest of the nuts
with butter and then the last of the
pastry. Cut into triangles or dia-
monds without cutting the bottom
layer. Bake at 350° one hour. Finish
cutting. To serve, pour warm syrup
over each serving.

LEMON SYRUP
lc. sugar

Kerrisdale

2045 Wese 4Ist Avenue
266-361]

North Vancouver

1180 Marine Drive
986-1906

Monday — Satardiy
9330 = 5:30pm.

ic. water
4 lemon
2 Tbsp. honey

Boil the sugar, water and lemon
together 15 minutes. Remove lemon.
Cool a bit and stir in honey.

(7aviegmorive™

B.C.A.A. - A.B.A. -

JOn!
CLEARANCE SALE ft

of ladies sportswear

Thurs - Sun Aug 25-28
10.am - 2 pm

1450 Rupert St..N. Van

(lane entrance) off Main & Mtn, Hwy 1 :

CASH ONLY ALLSALES FINAL B

BRAKE SPECIALISTS
APPROVED

BRAKES = LIFETIME WARRANTY

(on shoes or pads)

OUR 36TH YEAR

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GRAND OPENING
MONTESSORI _ 3

Sat., August 27th

liam - 2pm

“Everyone Welcome”

RE Ribbon Cutting at J} Lam with Mayor Loucks.

&

and MLA, David Schreck
209 West 13th Street, North Vancouver

tg me wtih Son Net omsoee

Slip-on Suede Boot
Se Bh 3

New location Across from Wilséns

Regular $48,00