C14 - Wednesday, November 30, 1983 - North Shore News Budget caviar made from olives WHAT ABOUT a cook-book that tells you how to make _ whole- wheat muffins full of chopped ripe olives? Or one that uses mayon- Naise to make a quick chocolate cake? You think [’m_ fooling? What about Lisa Minelli’s Potato Shells? Do you know how to skin a beaver’s tail? Do you think the informa- tion may be of value to you? You think this is an easy job, eh? Despite those muffins, the olive book does have some interesting suggestions to make; they make great tea- party sandwiches, incidental- ly, chopped, flavored delicately with garlic and moistened with mayonnaise; they’re most altractive in salads and casseroles, and you can transform = vour scrambled eggs with some sliced ones. Of course, the first ‘’given’’ 1s that you like the kitchen ranger g g g 4 Z Z by Eleanor Godley ripe black olives. My own all- time favorite olive is the green ripe, not easy to find, which is what all ripe olives were untila Mrs. Ehrman, a hundred years ago, dis- Fruit cake with a twist DUTCH GINGER RAISIN FRUITCAKE 2 cups raisins '2 cup golden rum Ya cup butter or margarine, softened +4 cup Sugar 3 eggs 1'2 cups flour l tbsp baking powder 1 «sp allspice lisp nutmeg ‘4 tsp salt ‘4 cup finely Chopped crystahzed ginger 1 cup chopped nuts Rum tor aging Combine raisins and rum, set aside several hours or overmght to mellow. In mix ing bowl cream butter and sugar. Beat in eggs, one at a time Combine flour, baking powder, spices and salt; stir into 8'2x4') — inch loaf pan that has been lined with greased brown paper. Bake in 250 degree oven Ila to2 hours, until wooden pick in- serted in centre comes out clean Cool, gently peel off Paper Wrap cake in rum. soaked cheesecloth, then plastic wrap and store in a cool place to age several weeks or longer. Check cake Occasionally and sprinkle with additional rum as need- ed to keep cake moist YIELD One cake COLONY HOME FURNISHINGS IS NOW OPEN With TV's, Major Appliances, Bedding, Furniture and Money-Saving WAREHOUSE PRICES BUY WITH CONFIDENCE IF YOU FIND IT ADVERTISED FOR LESS — WE’LL REFUND THE DIFFERENCE! COME SEE FOR YOURSELF ...We’re Open Monday - Saturday 9 am . 5:30 pm COLONY covered that when the curing solution was washed off the olives would oxidize and turn black if air was pumped through them. If you’ve ever tasted the natural ripe ones, you'll wish with me that Mrs. Ehrman, bless her heart, had let well enough alone. Anyway, in case yOu care to try it, the following recipe for Liza Minellti’s Potato Shells calls for caviar, which may be outside your budget, like about a thousand miles outside, but the olive book carnes this instruction for making California Caviar out of black olives, so, you see, everything works oul even- tually. First, the spuds: Bake a couple of clean, good- looking potatoes at 400F(200C) for | hour. Cut in half lengthwise and remove half the potato flesh. Butter the rest in the shell and sprinkle lightly with salt and pepper. Fill each shell with sour cream, top with caviar, and sprinkle with vodka. Wheeeeeeeee. (Liza suggests you cut them in strips for hors d’oeuvres.) Now for the caviar: You'll get a cup and a half (375mL) out of: 12 cups pitted mnpe olives, chopped fine (375mL) 1 Tbspn. of anchovies, chopped fine (1SmL) 2 tspns. of fresh lemon juice 1 ispn. of salad oil (10mL ) (SmL) Combine all that scuff carefully, and chill it for at least an hour or two. If you don’t use it all up on the THURSDAY. 9:30:11:00 AM 10 ROLL GIFT WRAP Covers 500 sq. inches Reg. 2.99 447 LIMIT 4 PER CUSTOMER -THURSDAY.9:30-11:00 AM “BARBIE” BUBBLE BATH Give Barbie a bath or showor-f 29 7 Reg. 17 99 LIMIT 2 PER CUSTOMER THURSDAY 9:30.11:00 AM: OUTDOOR XMAS LIGHT SETS {97 397 LIMIT 2 PER CUSTOMER THURSDAY.9:30:11:00 AM MEN’S DRESS SLACKS Men's sizes 30 40 4 97 Reg to LIMIT 2 PER CUSTOMER 25 light set 15 light set 32.99 potato skins, you can pile the rest on to a lettuce leat and top it with sour cream and chopped green onion and use tas a dip. Boy, the way some people live! { can tell you about the Chocolate Mayonnaise cake in a jiffy. 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LIMIT 2 PER CUSTOMER Sur those fork together with a In another bowl. mix at high speed 1% cups of sugar (420mL ) 3 eggs luspn. of vanilla (SmL) Reduce the speed to low and add | cup of mayonnaise (250mL) Measure out I's cups of water (33SmL) Add the flour mixture alter- nately with the water to che mayonnaise mixture in 4 lots, beginning and ending with the flour. Put the batter equally into the 2 pans and bake for half an hour. Let the cake sit in the pans for 10 Minutes before turning out on cooking racks. Any icing you fancy is most acceptable, but I just love chocolate! 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