September’s return calls for heartier meals MCCORMICK IS a famous old name in herbs andspices, and they produce quality products. One that I used with great success this season was a refrigerator jam gel called “Garden Fare” ($1.38, available in supermarket produce sections, makes 44 cups jam They are producing a monthly newsletter with recipes and hints for using their products. They also send out free samples of their products, giving us a chance to try different blends without having to buy a jar. If you want to get on the mail- ing list: McCormick Canada Ltd., PO Box 5788, London, ON, N6A 422, The Dinner Club. Here’s a recent recipe from the newsletter. They specify McCor- mick brand spices but that’s up to you. Salt Substitute 1 tablespoon onion powder 1% teaspoons dry mustard 4% teaspoons basil leaves Y2 teaspoon ground celery seed V2 teaspoon paprika ¥2 teaspoon chili powder The mixture contains just 3.1 mg per teaspoon as compared to 2,000 mg sodium per teaspoon of salt. Commercial . mixtures are available but fairly expensive so if limiting your salt intake is neces- sary, this inexpensive blend mezy be what you’re looking for. There’s something about September that makes us want to return to heartier meals. This bread is easy to make — no kneading required and it teams perfectly with any bean combina- tion, I serve it with old-fashioned baked beans, barbecue beans or any bean soup. The recipe makes two large loaves. If you can’t use the second one the day it’s baked, freeze it immediately. For some reason, this tends to dry out very quickly. Molasses Bread 1 cup regular oatmeal Y cup shortening Y. cup molasses 1 tablespoon salt 1Y2 cups boiting water 2 packages dry yeast 2 cup warm water 48 - Wednesday, September 18, 1991 —- North Shore News FOOD to boiling. Stir in beans and heat. This, too, is even better re- heated the next day. drained Saute the onion in butter until limp. Add the remaining ingre- dients excent the beans and heat 2 tins beef broth or consomme I cup water 1 cup dried beans 1 large onion, chapped using just 14 cups sugar). Barbara WicCreadie | BUDGET BEATERS 2 eggs 5¥2 cups all purpose flour Place oatmeal, shortening, molasses and salt in a large bowl. Pour boiling water over, mix well and let stand until lukewarm. Mix yeast in warm water, stir and let stand until frothy. Beat yeast and eggs into oatmeal mixture. Add flour gradually, using mix- er until the dough is too stiff to beat and then a big spoon. Cover dough and let stand 15 minutes. Divide dough and shape into two loaves. Set in large well-greased bread tins and let rise in a warm place until doubled — about 1% hours. Bake at 350°F for one hour. eec Minestrone is Italy’s most famous soup, and there are more recipes for it than there are Italian mothers. This one is easy, inex- pensive (well, fairly!) and is hearty enough to be called dinner. True Minestrone doesn’t have meat in- cluded but if I happened to have some leftover roast, ham or cocktail meatballs they often find their way into the soup pot. Minestrone 2 cloves garlic, crushed or finely minced TY: cups diced carrot 3 stalks cetery, diced 3 small new potatoes, unpeeled and diced 2 tablespoons oi! (preferably olive) 1 tin (14 o2.) stewed tomatoes Ya cup regular macaroni salt and pepper Combine the broth, water and beans in a soup kettle. Bring to a boil and simmer until beans are tender — this takes several hours. Meanwhile saute the vegetables in oil until crisp — tender. Set aside. When the beans are tender, add the tomatoes and macaroni. Simmer until the macaroni is tender — about 15 minutes. Add vegetables and season to taste. This is an easy project for an evening and the soup is far better if it sits overnight in the refrigerator. You will have about 10 cups of soup which is enough for two meals for a small family. Freeze the leftovers along with the other loaf of bread. eee Don’t tell anyone but I’ve been known to substitute a tin of pork and beans for the dried beans. That way you can have a big pot of hot soup ready in about half an hour! eee Another fast meal: Team this bean recipe with the molasses bread or garlic bread, coleslaw and a portion of ham steak or lef- tover ham, warmed in the micro- wave. Barbecue Beans ¥ large onion, diced 3 tablespoons butter 2 cloves gariic or granulated garlic to taste \% cup brown sugar 2 tablespoons vinegar 2 teaspoons dry mustard % cup ketchup dash Worcestershire sauce 1 28-0z. tin kidney beans, drained 1 14-02. tin green lima beans, drained 1 14-02z. tin Boston beans. un- Food fundraiser accents the future FANTASY FOOD 2000, a fund- raising event, dares to boldly go where no menu has gone before, with a fun-filled evening of wine, entertainmeat, and food for the year 2000. Vancouver restaurateurs origi- nally created this event in 1990 to benefit 25-year-old sous chef Dar- ty! Won of The Salmon House on the Hill, who was paralyzed in a car accident. In the wake of its initial suc- cess, Fantasy Food 2000 will take place again on Saturday, Sept. 21, at Science World. For this purpose, the B.C. Paraplegic Foundation established the Fantasy Food 2000Trust Fund, which will continue to financially assist other restaurant workers who may sustain a disabling inju- ry in the future. In its second year, Fantasy Food 2000 will also benefit Operation Compassion, a grassroots charity that provides clothing, furniture, goods and counsel at no cost to those in need. The gala evening begins at 7:30 p.m., with an agenda scheduled to continue past midnight. While sampling today’s chefs’ concepts of tomorrow’s food, guests will also enjoy B.C. Vinters Quality Alliance (VQA) wines, celebrity hests, prizes, dancing and a special celebrity performance by Vancouver’s King of the Blues, Long John Baldry. A live auction, conducted at warp speed by Star Fleet auc- tioneer Barry Scott, will provide guests with the opportunity to assist the fundraising goals, while re, at eo vou FOR SHOVV-OFFS Master of Ceremonies Phil Reimer keeps the evening moving through a universe of fun and refresh- ments. Tickets, available at par- ticipating restaurants or through Ticketmaster at 280-4444, cost $95 per person. A portion of the ticket price is tax deductible. For further ticket information, please call Fantasy Food 2000 at 926-3225. Our name has changed to accommodate the time and trends, Nutraways Specialty food has retained the complete staff of Galloway’s to conduct, “Business as usual”. In addition our product lines will be expanded to a more natural food selection in an effort to serve all of our customers’ needs. We wish to thank you for your past patronage and for your continued suppport. 1ST ANNUAL CELEBRATION SALE PRICES VALID THIS STORE ONLY CALAMATA BELGIUM CALLEBAUT mog OLIVE ONL. CHOCOLATE senco GM ib. 1 LITRE SEMI SWEET MILK SAVE 2.00 TWININGS RAW UNBLANCHED 499 TEAS 1 tb. ALMONDS 10's SAVE 29% SAVE 1.00 44/100 GM CHOCOLATE COVEREDs g9 Raw CASHEW 99 RAISINS/PEANUTS | ECES Ib. .44N00 GM SAVE 1.00 SCOTCH MINTS .33 100 GM CASHEWS WHOLE ROASTED 1.10/100 GM E 2. o BLANCHED juno, PEANUTS 22/100 GM ‘99 Ib; SALTED & UNSALTED SAVE .50 TURKISH 99 APRICOTS | 44/100 GM PEANUT BRITTLE 3300 GM TASTEE 49 MINCEMEAT .33/100 GM Le. RAW HULLED SUNFLOWER SEEDS 99 » 22/100 GM CELESTIAL HERB TEA 20's ORGANIC SESAME TEHANI SAVE 2.00 PIES GM 49 | SULTANA 5 RAISINS 22/100 GM THOMPSON RAISINS organic 227100 GM CHOCOLATE CHIPS .22N00 GM CANDIED 9 CHERRIES peaiGreen .441100 GM SAVE 1.6 FRUIT CAKE MIX DELUXE .371100 GM CUT MIXED PEEL | .33/100 GM BAKING COCOA Ib. SAVE 1.20 99. 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