Hs food TABASCO SAUCE Old Louisiana recipe HEN entertainment was home-made, like minstrel shows and amateur contests, the most popular choice of aspiring fiddle- players was ‘‘The Arkansas Traveller’’. It’s a very lively tune that invites the feet to dance, so I grew up thinking everyone from Arkansas must be very frolicsome as well as peripatetic. Only once did I ever meet a real live A.T., who certainly left an indelible impression, though not because he could do a buck and wing. He was unforgettable for his use of the word ‘‘prolly’’, as in “It'll prolly rain tomorrow,”’ and for his inbridled addic- tion to Tabasco sauce. He splashed it on everything, from breakfast eggs through luncheon soup and dinner steak. But especially on ‘“green’’. As he dosed his food with the fiery stuff he gave some figures about his bottles-per- month requirements, and | grew big-eyed thinking of the condition of his stomach- lining. He came again to my mind when we were travelling in California earlier in the year: at breakfast one morning, the man on the next stool poured syrup over his stack of ‘‘hots’’, slid a poached egg out of its saucer on the top of the pile, and doused that egg with Tabasco from what looked like a quart bottle. The bottle was exactly the same as the little long-necked familiar one full of rust col- ored liquid but in Alice-in- Wonderland proportions. All this is preamble to con- Time savers YOU'RE fighung the 5 p.m rush hour traffic after a paf- ticularly hectic day at the of fice Meanwhile at home, a particularty hungry famuly ts waiting to be fed Sound familar? Naturally, there are days like thas when buying take-out food, going to a restaurant or cating a commercially frozen entree might be a good idea But from the standpoint of autrivon, flavor and thrift, home cooked meals arc best All too often though, crratic schedules and Ibmited budgets present real challenges to even the best intentions Here are some ideas to help you make the transition from convemience foods to happy, healthy home cooking — In fact with a small amount of advance planning, quak and casy satisfying meals are possible Plan a few meals in ad vance Make your shopping last from: pre selected recipes to ensure all ingredients wall be on hand Keep the menu simptie A stir froed dish ts sdieal Foe fase meals cverything cooks in one pan and you can shee many of the vegetables quick ly in a food processer Om a rary Sunday cook two bate hes of a meal such as Was os cba ken Lise the let tovers foc another msecal chin tng the week Keep ia file of tried sod trae reeapes that yous cae quaie bly find and refer i fessing that since my inocula- tion (1 sat at table three times a day for 10 days with Tabasco freak) } now put a few drops of Tabasco on my poached eggs, into my the kitchen ranger ° by Ele nor | Godley scrambled eggs, and think it’s first-class on spinach. Also Sp beet-greens, which leads me 4Q speculation about roduce Ity 2011 LONSDALE AVE., NORTH VAN. BUDGET CONSCIOUS PRICES * A oh BS 6yoe oy (Caltomnia NECTARINES -59 Ib. 1.30 kg. (Lalitocne BROCCOLI -49 Ib. 1.08 kg. ( allformia CELERY .29 Ib. 64 kg. _another 10-15 minutes. California Jumbo HONEY DEW 3ib. .99 1.30 kg. Prices cftective July 11-15 beets, T Incident it is of some interest that this’ condiment comes only from a Yamily factory in Louisiana, the Mclilhenny’s, and is simply a faithful copy of an old recipe that a great-grandmother had devised for using the red-hot berries of the capsicum plant. We're seeing fresh beets- with-tops, now, but they are still imported, I’m sure, because they are mostly too mature and therefore strong- tasting. As soon as the local ones are available, we'll have frequent feasts. The little young beets are cut off with an inch of tops left, rinsed, and put into a biggish pot with water to cover and a bit of salt. When they have boiled for about 15 minutes, I fit a steamer into the pot full of leaves, washed and trimmed of stalks, and cook the whole lot for For old beets, this recipe ts an interesting variation: Buy 2 or 3 big old ones Pee! them. Yes, they bleed, poor things, but the way we plan to cook them will eliminate the bleeding mostly. Grate them. Your Mouli does a fine job. Put them into a small saucepan with a Jump of but- ter and a pinch each of sugar and salt. Bring to the boil, then reduce the heat to lowest for etght minutes only. Serve with a lump of but- ter, or lemon, or stir a couple of globs of sour cream into them. You'll prolly want seconds. With Tabasco. (california Mixed Vartaty~ PLUMS -39 Ib. 1.30 kg. 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