tom line.
What. we need is a selection of
comfort food for . those cold

dismal days, but choices that are
lower in fats, sugars and prices.
Well, nobody's perfect.

developing but I’m not responsible
for what gets added after the dish
hits the table.
How can the cook prevent the
‘Jumps of butter smeared on the
* muffins?.
‘ : Blueberry Muffins
I made these weeks ago when a
friend came over for coffee.
Despite being low in both sugar

they rise double as they bake..
“cup siilk -
lege
%cupoil -...
a tablespoons sugar (increase if
you like)‘ .
2 cups flour ...
4 teaspoons baking powder
_¥2 teaspoon salt |.‘

y “cup frozen, unsweetened
’ blueberries, thawed =
.-In ‘mixing . bowl, whisk .. milk,

Be, oil and sugar. Measure © flour,

-./! heat toa simmer, cover and cook
~ 3: for.10 minutes. Drain and cool.

.- “Combine with the rest of the
ingredients and mix well.

. an’ assortment of - vegetables. It
‘fills vabout. 8 large tomatoes. or
> green or ‘red: bell ‘peppers:

It is also enotigh to fill about 12
to 14 small Japanese eggplants...
: “STUFFED TOMATOES |

8 large firm tomatoes :

‘Salt to taste... -
“4 recipe: Meat ‘and Rice Stuffing
f (recipe above) .:

"Feeberg lettuce ieaves

Juice. of ¥2 lemon 3. °. 3

J.cup fresh or canned: beef Stock,
“or water:

2 tablespoons bitter, wilted -

and. reserve; scoop, out the. pulp
(centres) and reserve, ae

Sprinkle.‘ salt. in the tomato
shells and fill. thent loosely with
stuffing. Replace tor:
“Linea. 4-quart:;

: Chop up’ the’ reserved tomato
"pulp, .combine’ with the
juice, salt’ and broth ‘and pour
over the stuffed tomatoes. .

ee a medical service

‘ Sclerotherapy - norisurgical
procedure.“

© Eliminate pain ‘and discomfort

“ @ Remove unsightly veins =”

v. Used effectively in Europe

Here are a few recipes I’ve been

“and oil, they’re delicious. The rec-”
‘ipe makes ‘six jumbo muffins and -

- This filling can’ be used to stuff:

Wash the tomatoes; cut off tops |

. stove-top - casserole’ with

lemon ©

- TREATMENT OF VARICOSE
_ AND SPIDER VEINS ©

” Spider veins before

7 ‘LONSDALE VEIN: CLI NIC
ce Dr. E-Stasiak, M.D.
“307-1200 Lonsdale Ave., North Vancouver 985.3330

BUDGET BEATERS

“as : .
baking powder. and salt’ ‘onto a
sheet of wax paper and stir to
blend. Add flour and blueberries
to liquids and stir just until the

: flour disappears — batter will be

fairly thick and lumpy.
Spoon into six - well-sprayed |
muffin cups. Bake at t385°F * for 25°

minutes. i

Spoon butter over each tomato.
Bring to a boil, reduce to sirm-
mer and. cook, covered, for 45°
minutes.. When .they are done do-
not uncover .for 15 minutes, then’
serve.“ a:
STUFFED PEPPERS :
_ 8 medium green bell peppers
’ Salt
<1 recipe Meat and Rice ‘Stuffing
‘(recipe above) ae
. Iceberg lettuce leaves
1..14%-ounce cea
drained and crushed
“V2 teaspoon salt
1.cup fresh or canned beef stock,

or water “ff

2 tablespoons butter, melted

Wash the peppers. ut 4 inch.
off each stem end. Remove the
seeds and membranes. Reserve the
. tops. i

Sprinkle: cavities with. salt, and
fill - them loosely « with . stuffing. -
Replace tops. ~ z

Line: a’ heavy 4-quart covered”
lettuce
leaves’ and arrange the Peppers.
over them...

Coinbine the tomatoes, salt and.
broth and ‘pour over the. peppers.
‘Spoon butter over each pepper.

Bring toa boil, reduce to a }
simmer and cook covered for 45
‘minutes. When they are done do
‘not uncover for 15 minutes, then
serve,

ter treatment

N ew year calls for less calories and

THE NEW Year usually finds us taking a hard look, and a
hard line, in two directions — the middle line and the bot-

{f you must make-smaller muf-
fins, boost the heat to 400°F and
bake for 17 minutes.

Flamenco Rice

I have to admit, this isn’t as
good as my old favoriie ‘‘Spanish
Rice,’’ but it basn’t the bacon
which cuts out plenty of calories.
It’s attractive and a good team-
mate for grilled chicken.

1 cup mushrooms, sliced (or
more, if your budget will stretch)
Y2 cup chopped green onions

Y cup chopped celery

¥% cup finely grated carrots

3 dablespoons oil, divided

1 6-02. tin tomato paste

1 8-02. tin tomato sauce

I cup water

1% cups raw rice

3.cups chicken bouillon (cubes or
granules, reconstituted)

1 teaspoon salt :

Cracked pepper -

Grated Parinesan cheese

Saute the vegetables in one ta- -
limp. Add”
‘then =

blespoon . .oil , until
tomato paste and sauce
water. Simmer 15. minutes.
Meanwhile, lightly brown the rice
in remaining oil. Add _ bouillon
ard sait, cover and cook on low
for 17 minutes.

Toss ‘with: the vegetable sauce
and. top with pepper.and cheese.

. If you want to fancy this up a bit,

_ tomatoes, §

add sliced green or black olives.
Saturday Night Casserole ..
This takes about 15 minutes to
-toss together. When you get home
after a. busy, Saturday it will be
ready, in. 35-minutes — time for
you to make a salad. Put a loaf of
garlic bread in the oven along side
for the last 20 minutes.
1% Ib. ground round
1 medium onion, chopped
1 medium green pepper, chopped.
I teaspoon garlic powder
Salt and pepper (1 used seasoned)
1 tin undiluted tomato soup .
142 cups grated medium cheddar
— divided ... ‘ ae :
3 cups cooked macaroni

"Sewing Club DOE
‘Members |. reg. price‘

‘ washed and picked over

Refers ta Fabricland
Sewing Club Members.
Selection may vary
« from store to store.

‘BuTTenick VOgUE
& MCCALL'S:

# (of equal or.
_ lesser value)

“on iF you ONLY wan ONE.

Saute the meat, onions and
green pepper until the meat is no
longer pink. Add everything else,
reserving half the cheese for
sprinkling on top. Bake at 350°F
until bubbly.

If you're refrigerating this,
don’t add the cheese topping until
the casserole begins to bubble —
the longer cooking time (or higher
ternperature ) you can use will
make the cheese rubbery.

Don't Tell Auyone it’s Liver
T lb. baby beef fiver
Flour
2 tablespoons butter’

1 large onion, sliced |

I tablespoon (scant) beef broth
granules

1 cup hot waier : ;
1 tablespoon cornstarch oo
A little cold water ;

1 14-a2, tin stewed tomatoes _

Cut the fiver in one-inch «strips.
Dredge with. flour. Stir-fry quick-
ly in hot butter. The liver should
be a bit. pink ‘tn the. centre.
Remove and set aside. .

Cook the onions. gently in the
same pan. (You'may need.to add-
a bit more butter.) Stir the broth.

‘granules ‘into the hot .water and

add. Add cornstarch mixture and
stir until thickened and smooth.
‘Add tomatoes and liver’ and
cook just until well heated. ‘
Serve over rice. :
Oid Nova Scotia Baked Beans
“¥ dug through’ my files for ,this

‘recipe at Brian’s request. He rare-

ly asks’ for any specific meal so !
pay attention’ .when’’ he does.:
Besides, if it’s his choice,.maybe a’

lot of others might like old-style ‘
baked beans, toc. ,

-I serve them with home-made:
coleslaw, brown bread. and,. when

‘the kids were ‘all. home, ginger-

bread with vanilla ice cream. .
1 Ib. dry beans (white or‘the white
ones with the small black eye),

1% teaspoons dry mustard

Ys cup brown sugar

less cost

“Ys cup molasses

Salt and pepper. : ,

1 Ib, salt pork, diced (ask the
butcher)

lonion

Soak the beans in cold water to
cover, overnight. Drain. Boil in
fresh water 1%. hours or. until
tender. Drain. Mix beans with:
mustard, sugar, molasses, season-
ings and pork. Turn into a bean
crock or. casserole with. a _very
tight lid. ° :

- Push: the whole, ‘peeled onion
down into the centre. Bake,
covered, at 300°F, 6-8 hours.
Check after three hours and: add
boiling water if the’ beans: look
dry. Check again every hour. |

Don’t add water. during the fast:
hour,

The only expensive ingredient is
the salt pork ‘and you can cut.
down on the amount if you wish.
Using the ‘full amount, - you’ve
made ‘‘Pork and Beans.’’ Other-
wise, it’s ‘Beans and Pork.’’

In case of luggage loss what do
experienced Travellers wear?

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in store stock.

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- All regular priced fabric, :

New Arrivals :
% OEE

REG, PRICE

_Matled contents
. Sand widths.

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