C3 - Wednesday, June 13, 1984 - North Shore News Slaving over hot stove in June F YOU’VE got any stock in United Umbrellas or Galoshes Unlimited, hang on to it — sales are soaring. The loneliest man in town is no longer the Maytag repairman — it’s the barbecue salesman. Never thought I’d be happy to slave over a hot stove in June but my kitchen is the only warm room 1n the house. A good buy this week 1s pork shoulder steaks at Super Valu ($1.39 a pound), | usually de-bone these before frying — it only takes a minute — and it saves using ‘two frypans to cook enough for five or six people. They can be sauced-up with any of the bottled sweet and sour sauces or your own BBQ mix- ture. If I’ve got time, we like them dipped in egg and cracker crumbs before fry- ing. When they’re ready to serve 1 transfer them to a heat-proof platter, top with cheese sauce and grated ched- dar and give them a run under the broiler. It's been several weeks since mushrooms have been featured — SuperValu has them for $1.99 a pound this week. Search for the biggest ones you can find and try stuffing them. Remove the stems and place the caps ina buttered baking dish. Chop the stems and cook gently in butter. Add a bit of finely chopped green omion, a shce or two of cooked ham, finely chopped, some. snipped parsley, a dash of garlic powder and some shelled sunflower seeds. Mound the mixture in the caps and top with grated Parmesan. Bake about 20 min. at 375° This 1s the week to stock up on case lots of Green Giant vegetables at Safeway. They are featuring Cream Corn, Niblets, Mexicorn, Green Beans and French-cut Beans at 69¢ My family likes corn in any form but canned green beans take a bit of disguising drain a tin of green beans (save the hquid for soup or Rlavy) Saute a medium diced omon and a handtul of sliced mushrooms in 2 tablespoons butter Add cup toasted, budget beaters by Barbara McCreadie Pe shvered almonds and a dash of garlic powder. Stir in 2 tablespoons flour and then a cup of milk. Stir until thickened. Add a teaspoon of soy Sauce, a jolt of Worcestershire sauce and combine with beans in a casserole. Top with a cupful of grated cheddar. If you happen to have some tinned onion rings you can crumble them on top as well. Bake un- til the cheese melts. We use Crisco shortening for pastry. Look for it this week at Buy Low for $1 14a pound. That's S6¢ lower than the price 1 paid for the pound that’s sitting in my tridge If your favorite white cake recipe calls for egg whites in- stead of whole eggs, be sure and use Crisco instead of but ter The cake will turn out almost silvery white and looks matvellous with chocolate or lemon tee Since you'll probably be Pool time’s almost here! cooking Sunday dinner in the oven instead of outdoors, look for the boneless leg of pork at Buy Low at $2.19 a pound. These are economical because there’s almost no waste. We had one last Sun- day and 1 sliced the whole roast and arranged it on a platter with a mound of stuf- fing in the centre. Around the outside, | gar- nished the slices with unpeel- ed red apple rings, cored and sauteed gently in butter and brown sugar with a touch of cinnamon. Tuck a few sprigs of parsley here and there. My family refuses to eat Imperial margarine! This sounds like a commercial but it’s true — they say if tastes too much like butter and not one of the girls likes the taste of butter. Look for Imperial at Woodward's at $2.17 for the three-pound pack. If you’re entertaining, a Baron of Beef is a popular choice. It’s featured at $2.99 pound at Woodward's. Roasted medium rare and served on hot, crusty buns it goes well with a selection of salads — add a few hearty ones such as macaroni, potato and mixed-bean as well as the usual greens. All can be made ahead and there’s little last-minute fussing. Even if you haven't been saving the budget-saver cards at IGA, you'll find some ex- cellent buys. Prime Rib roasts at $2.89 a pound are a real treat for Father's Day dinners — what Dad can resist? This 1s one beef roast that | prefer to serve with natural gravy and_= roast potatoes. Another weakness ts horseradish with whipped cream. Gently combine = a couple of tablespoons cream- ed horseradish with a half cup of whipped cream 1 plan this when I'm = serving a dessert that calls for whipped cream, saving some before | add the vanilla and sugar Since at's) Father's Day, maybe you can coax one af the kids to help with apple pie Granny Smith apples are . Ka SPA SALE - JACUZZI Alpha ¢ Delta ¢ Sierra STABILIZED CHLORINE SALE - 200 gm pucks Lowest price on the North Shore vege overer "95 100 Ibs Granular Chlorine PC ggda vggety V1 ypocne Pater tee $139%° the difference refunded just 48€ a pound at IGA. The new crop of fresh bunch beets is at Stong’s this week — two bunches for 89¢. Don’t you dare throw the tops away! Twist, never cut, the small beets from the stem. Simmer them until tender, peel and butter. Discard the stems and any discolored or woody leaves. Wash carefully and steam gently in just the water cling- ing to the leaves. When tender, butter well and chop coarsely. Make a bed of the leaves, top with the little beets. The flavors comple- ment each other and you’ve got two vegetables for the price of one. Look for the veal shoulder steaks at Stong’s for $1.98 a pound. With the bone remov- ed and pounded thinly they can be used in place of cutlets. For a different dish, lightly dust the veal with flour, salt and pepper. Brown lightly in butter — it only takes a few minutes. Remove veal and keep warm. Toss in a half-cup white wine — I like to use a medium rather than a dry — and the juice of a lemon. Heat, scraping all the brown bits into the sauce. Add a tablespoon of butter. Return the veal to the pan, turn until well sauced and heated through. Sprinkle some chopped parsley on top to serve and garnish the plate with lemon. slices. This will do 4-6 servings. BEST BUYS: STONG'’S: Scott Viva towels at 98¢, Purex 8-roll tissue at $2.98. IGA: Barbecue wieners at 89¢ a pound. WOOD. WARD'S: Campbeil’s Cream of Mushroom Soup 2/79¢ — one case limit. 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