40 -— Wednesday, Apri! 4, 1990 —- North Shore News

Fish offers

stay-fresh
storage

YOU MAY have noticed a new frozen fish product on the
market (it’s very visible in Safeway) called Marishell. The
packaging is what sets it apart from the other frozen
seafoods. You can see exactly what you’ re getting.

The wrapping is done using a
special machine imported from
New Zealand, where it is used to
package meats for export. Because
of its durability, the plastic retains
an incredibly fresh quality to any-
thing packaged this way.

budget.
beaters

Barbara McCreadie

I tried the sole, using dinner
guests as a taste panel. For com-
parison, I purchased an equal
quantity of fresh sole and served
each person half-and-half. My
guests tasted critically and decided
that both were equally good. The
price of the Marishe!! product
compares favorably with other
frozen sole. -

They also package a line of more
gourmet products, but they aren’t
Budget Beaters. But since when is
a lobster tail a budget staple?

For those of you who get blessed
with unexpected guests for dinner
(not the kind you dish up another
plate of stew for), some of these
products might be the answer. The
benefit is the extremely long
storage potential without floss of
quality.

The company gave me two
packages of frozen prawns to try.

One package had been processed
nine months ago while the other
was just out of the machine.

We put them all! together in one
pot of steaming wine and garlic
butter —- no difference, and I'll
confirm that the quality was as
good as anything I’ve purchased
fresh. Mind you, these are luxury
items. Even fresh | save that sort
of meal for the night | want to ex-
plain to Brian why we need a new
hot water tank.

As far as feeding them to our
big family, about the twelfth of
never is the day my budget will
handle it.

x et

A few of the more hardy souls
are already firing up their
barbecues, but I’m so entranced by
my new oven that | can’t be
bothered trooping outside to cook.
Worse, I'm baking a fot, which
hasn't done anything good for my
waistline.

This next cake comes with a
warning: It’s addictive enough by
itself but if you’ve a weakness for
cake-and-ice-cream, you’ve got a
big probiem.

Daffodil Cake

*Note: the daffodil effect is
striking, but you can omit that step
and bake the whole cake as one,
untinted. The frosting is just a
suggestion. It goes equally well
with chocolate icing or plain with
strawberries and whipped cream.

This is a very large cake. If you
haven't a stand-type mixer, choose
a big bow! that is shallow enough
so that the batter won’t eat your
little portable.

To bake, nothing smaller than
an angel food tin will work. That
type of tin has the advantage of
cooking fram the centre as well as
from the outside which keeps the
cake baking evenly.

1 cup butter (margarine) softened
2 cups sugar
Y cup milk and % cup hot water,
See Get
Page 41

METROTOWN CENTRE

CRUMPETS

SPRING SALE

HALF PRICE

SELECTED SPRING GROUPS

20% OFF ENTIRE SPRING COLLECTION

Y Be Re oor he ~ ve

PARK ROYAL (NORTH)

156 EF. 15th St.
North Vancouver

984-SLIM c+)