G2 - Wednesday, June 15, 1994 - North Shore News : “FOOD SANDRA E, McKELLAR LAWYER * Divorce ® Custody « Access ¢ Support Books help brown thumbs Barbara | NMicCreadie BUDGET BEATERS PVE SPENT most of my life murdering house-plants, Until recently, all [ had to do is reach for a plant in a store and its leaves would fall off. My ignorance was a daily guilt trip through the house was no fun when those withered little brown things shivered when | approached. Still, | persevered, tossing out the remains and replacing them with new ones. I justified the expense — potted plants are cheaper than cut flowers and might last a few days longer. Then I bought a gardenia. It was glorious, covered with shiny leaves and dozens of buds. In three days, it started turning yellow. The buds fell like rain and its branches were bare. One little bud hung on and I cursed it — “Why don’t you die decently so 1 can heave you out?” Instead, I got out the gardening book and read about it. It needs lots of water and lots of light. So, I soaked it and moved it. It's wonder- ful! It’s leaves are back and it has two lovely fragrant blooms. It's hard to kili African violets —~ I’ve done it but it takes time. Mine stayed stubbornly green but never bloomed again. Out with the book! Light, and lots of it, seemed to be the answer. I took three violets, put them in the window — and fried them. Did you know plants can get sunbum? Then 1 took three more and set them on a bathroom window (with tex- tured glass) sill . They bloomed in “masses of purple and pink. Aren’t books marvellous? Had I taken time to read just a bit about the plants [ killed, thes ‘d probably be alive today, There's a warning here a litte success goes fo your head, Tt becomes difficult 10 pass a plant shop. Every corner of your house gets planted. You start buying faney containers and special fertiliz- ers. A watering can, More potling soil, Where does it end”? If you want to Uy growing house- plants, start with the easy stall —- atsk the plant shop owner. Start small —- two or three to begin. Get at least ane that bloonis --~ greenery is nice but blossoms are nicer. Find spots with plenty of light, but Hltered through window blinds ortextured glass, And, get a book or photocopy front the library. A reader catled and requested meat loaves and quiche. | said they’d been done to death, but she seemed disappointed. It's so easy to ruin a meat loatt Uf you could score a goal with a slice of your meat loaf, you're doing something wrong. To keep the loaf moist, you must include moisturizers — various liquids both bind the meat together and keep it from dry- ing out. And, it's essential to cook the mixture thoroughly but take it out of the oven before it's done to death. The average-sized meat loaf, pre- pared with 1% Ib. meat, will be done in just under an hour at 350°F. I've quit relying on guesswork — I stab my meat thermometer in the middle — the Joaf is fully cooked at 80°. Take it out immedi- ately — it stays hot a long time. And, I have a new meat loaf pan. It’s two non-stick pans in one — the inner part has hoies in the bottom so the fat can drain into the outer pan. The outer pan is dandy used alone fer breads. Leftover meat loaf is prized for sandwiches. Or, slice it and freeze. Thaw the slices, dip in egg and cracker crumbs and fry until golden for another meal. Basic Meat Loaf Mix This can be frozen. To cook without thawing, allow 1% hours at 325°F. ‘14 tb. ground meat (either all beef or a mixture of beef, pork and veal). Lean is best. 1 egg . 4 ¢. fine dry breadcrumbs 1 small onion, grated or very fine- ly diced 1 small (6”) carrot, grated 4 Ranges, Refrigerators, and more. See us for details. “ec. ketehup Dash Worcestershire sauce Lisp. granulated garlic Salt and pepper Spray a medium toaf pan with non-stick spray. Take aff your rings! Measure all the ingredients into a bowl Wet sour hands with cold water and Keedd together antif just mised. Pack into pas and bake about an hour at 35076, He you want to get fancy. fatten the meat toa 12° \ 8" rectangle. Top with one of the stuflings below and rollup Like a jelly coll, sealing the edges with a good pinch. Bake the roll in the cenire of a cake pan, Fillings: Use your imagination -— these are just suggestions: @ Thaw a 10 2. package chopped spinach, Squeeze dry. Combine with “a. grated cheddar or white cheese and a lightly beaten egg. E Slice % Ib. mushrooms, cook just a bit in a few drops of hot ou, Stir in A tin cream of mushroom soup. @ Prepare 14 cups stuffing mix as directed on the package. @ Combine 2 c. cooked rice with a tiny tin of chopped green chilis. Spoon in about three Tbsp. sour cream — enough to hold it together. 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