C4 - Wednesday, April 18, 1984 - North Shore News BEST FOOD BUYS Budget for Easter BARBARA McCREADIE, the popular and provocative writer of Travel- Wise for the past six years 1s branching out. In addition to her travel writings, Barbara will be bringing her readers an in- formative and up-to-date column enutled ‘Budget Beaters’. With a Bachelor of Economics degree from UBC and her many vears of house-keeping and tending home for Brian and the kids, Barbara 1s more than well qualified to investigate and report on that great big consumer market. Each week she'll sum up the week's best buys for North Shore shoppers and give helpful tips and ideas for putting bargains together in many areas of interest. WITH THE long Easter weekend approaching, budget-conscious shop- pers will be planning the weekend menus with great care, taking ad- vantage of the best buys at their favorite super- markets. Stong’s is the best place to pick up the bacon and eggs to serve after the Easter egg hunt. They’re giving away a free dozen Gr. A large eggs with every purchase of a pound of Stong’s brand bacon. Large size navel Oranges are also a budget- beater at 3 Ib. for 89¢. These oranges have been especially good this year, extra juicy and sweet. While you’re in the store, stock up on Green Giant tin- ned vegetables (12 or 14 02) at 69¢ and York brand frozen orange juice (355 ml) at 89¢ It’s a good time to buy a case lot of these. If you've any Caesar cocktail fanciers in your house, Mott's Clamato jyurce is only $179 for 48 ounces DESIGNER iCHOICE COINTRAC T LEVEL LOR FRUBBER BACK FOR KIT MEN ‘OR REC RAM, 140 OZ. ANTRON NYLON SAXONY VO OM OORS A whole baked ham is one of the traditioanl choices for Easter dinner. Safeway has these at $1.19 a Ib. this week. Try basting your ham with peach or apricot’ brandy while it bakes. Fantastic! Start your meal with a budget beaters by Barbara McCreadie shrimp cocktail — Safeway has shrimpmeat on special at $5.99. Instead of serving the shrimp on a bed of lettuce, try centering them on a ring of thinly sliced English cucumber — the dark green peel makes a delicious eye- catching background. Just 69¢ each at S.W. Brussels sprouts (49¢ a pound) and yams (39€ a pound) are good _ budget choices to round out the meal. Yams are boiled in their skins until tender and then peeled. To ‘‘candy”’ them, prepare a syrup of 4 cup brown sugar, % cup but- ter and % cup water. Pour over cooked, sliced yams in a shallow baking dish. Bake hour at 325, alongside your ham If roast beef 1s your choice for your Easter dinner, Buy Low Foods is featuring boneless sirloin tip roasts for $2.69. I sprinkle the roast liberally with garlic powder and then seasoned pepper, firmly pressed onto the sur- face with the back of a spoon. To get an even medium-rare right through the roast, try baking an hour a pound at just 200 degrees. Sounds odd but it works. Buy-Low is also featuring broccoh at $S4€ a pound. If you've got a microwave oven, cook your broccoli in it! It comes out even brighter green than when it went in. Our family likes broccoli with almonds — easy, too, because you can prepare it early in the day. Melt 3 tbsp. butter ina fry- ing pan. Add a clove of garlic and saute gently for a few minutes. Remove garlic and add a handful of blanched almonds curring until they toast. Re-heat your broccoli, surring until each stalk is dressed in butter. Some like this sprinkled with grated Parmesan. If you've never tried roast goose, this is the week to do it. Super Valu has these lux- ury birds at just 99¢ a pound. Roast these as you would a chicken but because they are so rich, | prefer to cook the stuffing separately. Instead, place a peeled onion, a few ribs of celery and an apple in the cavity, discarding before serving. To save your oven, make a paper bag tent for the bird as it roasts. Fresh mushrooms are an excellent buy this week at Super Valu. To make an unusual appetizer, stuff small raw caps with softened pate or devilled ham. Top with a toasted, blanched almond. Fresh spring carrots would be a good vegetable choice - 69¢ a bunch For a real luxury meal, W oodwards 1s featuring fresh Canadian lamb legs (whole or butt portion) at $3.69 Toen. sure that you don’t overcook BUILDERS CHOICE NYLON SAXONY NATURAL BEAUTY HEAVY NEY LCN SAK RY 60 OZ. ANTRON | G NYLON SAXONY a. On re 2:° roast lamb, it’s at its best slightly pink — use a meat thermometer (175° its medium, 182° is well done.) Grade A large eggs are just $1.35 at Woodwards. For a really British start, try devill- ed eggs along with your salad. If you’re more adven- turesome, how about Scotch Eggs? Hard cook four eggs. Mix a little grated onion with a pound of bulk sausage meat. Cover each egg com- pletely and evenly with meat, roll in flour, then in beaten egg and then tin fine bread- crumbs. Chill. Deep fry at 375° about 10 minutes, turn- ing often. BUY-LOW: Cloverleaf Sockeye salmon, 7% oz. $1.99 SAFEWAY :Parkay margarine, 3 Ib. $2.48 plus three SO¢ coupons in the flyer. STONGS:Red and _= golden Delicious apples 39¢ a Ib. SUPER—VALU: Pork _ pic- nic shoulders 79¢ a Ib. WOODWARDS: WW brand pineapple 14 oz. tin. 65¢. To the Unfit ONLY AT PARK ROYAL RN (ws) 0 20: ALL MERCHANDISE! DURING OUR RENOVATION SALE ON NOW UNTIL WE CLOSE OUR DOORS FRIDAY APRIL 19 THEN WATCH FOR OUR GRAND REOPENING MONDAY MAY 7 Wine Stet. PARK ROYAL ¢ NORTH MALL © 926-1610 Pojoy comfortable savings on this fine quahty metiness and box spring! Bed of Roses Impertal Bed Unit py Grange - ber tra thy Mernaggraee db yee Dore Vere gD nwt Pir tat ae cas Prem agitate apap ot ® ' cob et ban a rs Ce ie Weep ed Rm ay wt bow with” SEALING. THROUGH SATURDAY APRIL 215T witht. QUANTITIES LAST GOURMET PASTA IS NOW AT WOODWARD'S! ! apead . rs me 39200 49900 59900 toler ws pthoe Ths dehgntt shop wil new be open te you at Woodward s Caknadge sere Frosh pasta and we do mean tresh ismade aay Only wih genuine ingredients No san preservatives and anuicias Cclowing Gie added With the expurtise of Key staff-(he rewull is y Superb Italien style quahty pasia Ceme and Buon Appetite! Oe wr eremenren