LATEST TECHNOLOGY IN. PACKING LAMB HAS NEVER been big around here, ever since an early traumatization over a roast of mut- ton in a boarding-house in Kimberley. That is about to change. Thanks to the care and industry of the New Zealand Lamb Company, there are more than a dozen cuts of properly juicy, tender lamb available to us, none of it remotely associated with the smell of*wet winter overcoats. They have used all latest technology in packag- ing and distribution to bring us first-class meat, and in ad- dition furnish a choice of recipes from the trendy rack of lamb through the shank and shoulder cuts. The first, the rack, is newly offered, each one seven ribs, weighing a bit more than a pound and a half, or 0.75kg. It’s perfect for one ravening appetite or two modest ones. And it is already trimmed of fat, the bones scraped and needing only thawing before prepara- tion for the oven or barbecue. Of course you can cook from the frozen state if you want to,but it makes such a mess of your timing that 1 certainly don’t recommend it. You can use, as a guide, NOTHING pleases the cook more than having all the ingredients on hand to make a special dish for surprise company, and no _ self- respecting cook would ever be without eggs. milk. butter, flour and salt. These. and an hour's notice. are all you need to make popovers. They are simple, and as versatile as any dish could be. Included is a liver pate as a suggested filling. The pate ts handy to have on hand It keeps well in the refrigerator, and can be served on crackers. or as part of a salad plate topped with mayonnaise or a sour cream sauce Popovers make a dehghtful change from rolls this fall... We import the best California grapes Zintandel Muscatel Pallamino Super Valu parking lot 17th & Lonadale N.V. winemakers! make real wine Cabernet Sauvignon (will special order) We sell everything you need to make wine inc grape crusher vinoclear (filler) and tablets G.P. Produce (farmer owners of Rosalie Delicatessen) he suggestion that frozen meat requires between “4 and Y as much again in the oven. When you’re roasting something as delicate as rack of lamb it would seem rather fluffy-headed not to be as close to exact as possible, so think ahead and lIet the frozen package sit in the refrigerator for a day. : The following recipe gives you a rack fit for any epicure; it’s crispy and piquant on the outside, very pink and juicy inside. It describes servings for four, one rack per per- son; you may want to adjust that. , You will need ~ salt and pepper 2 Tbsp oil for browning and bread served with butter curls, or an equally mar- vellous dessert filled with jam, custard or whipped cream. 6 eggs 2 cups milk SOO mL 6 tsp. butter 90 mL 2 cups flour SOO mL 1 tsp. salt SmL Preheat oven to JS7S*F (190°C) Grease 8 deep 7. oz. (200mL) custard cups In a large bowl with mixer at low. beat eggs until frothy. beat in milk and butter. Slowly add flour and salt. Fill custard cups to within 7 in. (1! cm) from top. Bake for 1 hour. make slit in cach to let out steam, and bake 10 minutes more. Immediately 987-8898 the kitchen ranger | by Eleanor Godley 2 Tbsp dry mustard, mixed to paste Y% cup fine dry bread crumbs (125mL) 2 Tbsp melted butter (30mL) Heat the oven to 400F (200C). d pa (30mL) remove from cups, and serve with pate. or your choice of filling. Makes 8 popovers. PATE 1 ib. liver 500 g “a Ib. veal 125 2 '” Ib. fat pork 250 g I large onion 3 eggs 1% cups cream 300mL ve cup flour 50mL 1 tsp. celery salt Have the rest of your meal, salad, vegetables, whatever, in a holding pattern, because the racks will be done and ready to serve inside of twen- ty minutes of their going into the oven. Really. Rub each rack all over with salt and pepper (lemon pep- per would be nice), while the oil heats to smoking in a skillet. In this smoking hot oil, brown the meat side of each rack. Put the browned pieces into a roasting pan, turning them over on to the bone, and roast for 6 to 8 minutes only. It will be rare. Bring the pan out, leaving the oven door closed, and brush the meat all over with the ‘mustard paste, then sprinkle with the bread crumbs. Drizzle melted but- ter over the crumbed parts, return to the oven and leave a very few minutes just to crisp the crumbs. (You know me — I'd season the crumbs with garlic powder before using them.) You mean you didn’t get the mint sauce? e for ar pala i tsp. salt SmL - “A tsp. white pepper SmL In a food processor or meat grinder, finely chop liver, veal, pork and onion. Beat eggs. add cream and flour: beat well. Combine the two mixtures, and the seasoning: beat until smooth. Pack in a greased mould; tie greased brown paper on top. Steam one to two hours, cool and unmould. Makes 2 Ibs. or | pate. kilo of “> REMOTE CONTHOL “LUBED other FAN SF FROM 79°" UP Agaoms of coiling fans Creches phy PAVE OEE Barve Casablanca Sanyo &. Psomias bank Py \) READY TO HANG TERETE WTP Wenders & aye A speecd canted © Dlagen rewersp ble SPECIAL BUY 2 $999 WHILE THEY LAST NORBURN LIGHTING CENTRE wm. haa @ reputation of experienced service and is the piace 1 see Weeten Canada's ‘ergee diaplay of tg.ting txtures " you ere building o: remodetting -or jum oul to Grighien up a dark corner you'll find the right faght ot Morburn WHOLESALE AND RETAIL FREE CATALOGUES AVAILABLE 4600 E. 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