44 - Wednesday, February 19, 1992 — North Shore News

FOOD

Onion soup recipe ideal for entertaining

I'M TAKING a mid-term break from ‘‘flyer ed.’’ this
week. We all need a break once in a while to try new reci-
pes. Meals get deadly dull if we don’t experiment.

The first recipe | tried was one
for onion soup, from a foreign
cookbook. I altered it quite a bit
to allow for availability of pro-
ducts but the results are delicious.

To me, (baked) onion soup
should be very thick, have plenty
of onions — recognizable ones —
and have a chewy crust of bread
and cheese on top.

The cheese itself is very impor-
tant. Many restaurants use a type
of cheese better suited to pizza. It
strings, clings and makes the diner
look like a chimpanzee chewing
bubblegum.

The quantities here are for two,
easily doubled or more. The soup
can be prepared up to two days
ahead — ideal for entertaining —
and assembled quickly, just before
baking. For the French bread, |
used a loaf from the Safeway
bakery. Cut slices that nearly
cover the top of your oven-proof

bowls.

23/4" thick slices French
bread .

1 medium onion,. sliced 1/4”
and slices cut in half

1 tbsp. butter’

2 tsp. flour ,

% cup Gry white wine

1 tin water .

3 thsp. sherry or Marsala

1 egg yolk
Y. cup grated Austrian = gruyere

Toast the bread until golden on
both sides. I use the broiler and
watch it constantly. Cook the
onion slowly in the butter until
transparent. Stir in the flour, then
add wine, consomme and water.
Simmer gently about 15 minutes.

Whip the sherry or Marsala into
egg yolk with a fork. Add a bit of
the hot mixture to the egg and
then return to the pot on the
stove. Simmer, stirring, until
thickened.

Spoon into two oven-proof
bowls. Top with a slice of toast
and the grated cheese.

Broil until cheese melts. If the
soup is made ahead and
refrigerated, assemble in bowls.
Bake at 375°F about 15 minutes
or until hot. Grind plenty of pep-
. per on top before serving.

ss 68

Turkey Legs with Stuffing Balls
Did you buy some of the turkey
legs that were featured a week or
so. ago at S8¢ lb.? Wondering
what to do with them?
8 turkey legs .
butter
sprinkling of
seasoning salt
seasoned pepper
mixed dry Italian herbs
Stuffing Balls .
4dried mushrooms,
removed
1 cup warm water
1% cups warm milk

stems

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i,

BUDGET BEATERS

1% cups small dry croutons
2 chicken livers, chopped
Y% tb. ground pork
% Ib. ground veal
salt and freshly cracked pepper
I egg
Y-1 tsp. mixed, dry Italian herbs

volved is too long, the ingredients
are expensive, you must plan to
serve it to a group or freeze sec-
tions and half the time it doesn’t
turn out.

Cake recipes are like chemical
formulas. Measurements must be
exact. Even then, small variations
in the quality of the ingredients
play a big part. I think that my
problem with the pumpkin cake
was the thickness of the butter-
milk. This recipe was American
and I've noticed that their product
is often thinner than ours — love-
ly for drinking but can cause a
problem with a cake recipe when
it’s the only liquid involved.

eve

Last summer, Suzy and her
husband Dan brought back a lot
of fruit from a holiday in the in-
terior. One of the varieties was
apricots —- the biggest I’ve ever

seen. We split them and froze -

them, in lots large enough to
make our favorite cake. Recipe
follows.

f \S Cloverdal

Set the buttered and seasoned J

turkey legs in a big, oven-proof
frying pan. Roast, uncovered at
350°F, about 30 minutes. Turn
them several times. Add stuffing
balls to pan and cook 30 minutes

longer. Test the turkey with a .

meat thermometer (190°F). Turn

‘off oven, remove the legs and

stuffing to an oven-proof platter
and return to oven. .
Gravy: Place frying pan on stove
on low heat. Stir 3 tbsp. flour into
drippings. Add about a cupful of
vegetable stock and a % cup
sherry or port. Stir until thicken-
ed. Serve with tiny potatoes and a
green vegetable. Party fare at 58¢
Ib.

s.**

I will save you about two
hours’ work by not passing on the
pumpkin cake recipe I tried. I
made if for Suzy’s birthday dinner
and eventually got it together and
iced. Serving it was another mat-
ter! It was so light that it
wouldn’t cut without crumbling

_all over.

Excellent flavor, but no use at
all to the hostess! This is the
reason why | rarely experiment
with cake recipes — the time in-

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The cost of the apricots is
almost a joke when you compare
with tinned.

Last week ! was in the frozen
food section of a supermarket. A
young shopper reached for a bag
of blueberries and dropped it like
a snake. ‘‘Migawd! The price is
awful.”

I replied, smugly, ‘‘My freezer
is full of rice fat blueberries.”’

Point being made: Now is the
time to plan your freezer space for
next summer. It’s also the time to
cet money aside to buy canning
jars. So many people don’t have
the groundwork laid to begin early
in the season to freeze and can.

Pick up a roll of freezer bags or
a case of jars. Be prepared — the
early spring may result in early
crops. .

Apricot Upside-Down Cake

Note: My apricots are frozen in
lots of nine because they're huge.
If } didn’t have the frozen ones,
I’d_ substitute a 14 oz. tin of
apricots, drained.

2pricots
Y% cup butter
¥: cup brown sugar,
packed
1% cups sified cake flour
2 tsp. baking powder
Ye tsp. salt
% cup sugar
VY cup butter
1 egg
Ya cup milk
1 tsp. vanilla
Thaw and slightly cook frozen
apricots in the microwave (or use
tinned). Spray a 9°’ x 9° cake
pan. Heat oven to 350°F, melt 4%
cup butter in pan, in oven, stir in
sugar. Arrange apricots rounded
side up on syrup mixture. Sift dry
ingredients together on a piece of
waxed paper. Beat margarine, egg,
and sugar together. Add milk and
flour mixture. Beat until fluffy —
about two minutes. Pour batter
over apricots.
Bake at 350°F about 45
minutes. Serve with whipped
cream.

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Cloverdaie Pain'

IN 1629 Lonsdale Avenue

Across from SuperValu
N. VANCOUVER 985-6815

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