58 - aor Nednesday, September 25, 1991 - North Shore News FOOD scalloped potato dish worth a2 try few months in the late spring, carly summer, the potatoes we were of- fered in) our supermarkets were dreadful — and dreadfully expensive. FOR A Fortunately, the quality has im- proved and the prices have drop- ped. During the ‘time of patato fam- ine’ f£ found it cheaper to use Idahoan brand scailoped potatoes than) making the dish from scratch, Give the product a try — I keep several boxes on hand for those times when I'm plain lazy or have unexpected dinner guests. One pickage serves three people (not four as stated on the package). You'll never be stuck for an an- swcr if you keep a small boneless ham in your freezer to go with the boxed potatoes. Add this easy corn casserole and the unexpected guests can’t complain. Scalloped Corn t small onion, diced i small green pepper, diced 2 tablespoons butter 2 tablespaons flour Ys teaspoon dry mustard salt, pepper and paprika 34 cup milk 1 tin kernel corn, drained or 2 cups frozen 1 egg, lightly beaten 2 tablespuons butter % cup fine dry breadcrumbs Cook the onion and _ pepper gently in the butter. Stir in flour, seasonings and milk. Cook, stirr- ing, until thickened. Stir in corn and egg. Melt the butter and toss the crumbs in the pan. Tura corn into a well-buttered medium cas- serole dish and top with crumbs. Bake at 350° about 20 minutes or until bubbly. This serves four but easily. doubles ees In parts of the world, par- ticularly England, stuffed baked potatoes are a popular fast-food item. I’m surprised chat they haven’t caught on here. Perhaps we prefer foods that are a lot less nutritious when we get an urge for munchies. This is the simplest version but get raves as company fare. You can bake the potatoes and prepare the fill- ing early in the day. { don't stuff the skins until tm ready to re-bake the potatoes as the filling can soften the crispy skins. Restuffed Baked Potatoes 4 big baking potatoes (this makes arbara NicCreadie BUDGET BEATERS 8 servings but diners often eat two halves so count on serving 6) ; 1 buncb preen onions, chopped 6-8 slices bacon cooked crumbled % cup butter V2 cup seur cream I cup grated cheddar cheese Bake the potatoes in a very hot oven - 425° - until fork tender. Split tengthwise and scoop out centers, keeping the shells intact. Mix the potaio with onions. bacon, butter and sour cream. Season with salt and pepper. Return the filliag to shells and top cach with grated cheddar. Re-heat until piping hot and cheese is melted. The length of time depends on what else is cooking in the oven and if the fill- ing has been refrigerated. Refrigerated potatoes take about 35 minutes at 350°. It’s wise to leave the cheese off until the Last 15 minutes if the filling is cold. eee Stuffed potatoes can contain a variety of fillings. For variety, try: © Sauteed onion and tinned corn- ed beef, heated and broken up. Mix with the potato center and butter to moisten if necessary. Season with salt and lots of pep- per. @ Substitute “% tb. lean ground beef for the corned beef. Cook tt with the onion untif wis se longer pink. © Any sort of seasoned sausage and can be used — diced and sauteed. - If using a highly seasoned sausage such as salami, a little goes a long way. e@@o What would we do. without potatoes? OF course we rely on pasta and rice regularly but for most’ North Americans potatoes are a favorite — answer quickly Eggs and mayonnaise for a sumple delight From page S7 Sait and freshly ground biack pepper to taste Prepare the filberis: place the nuts on a baking sheet and roast them in a 375°F oven for about 15 minutes or until they are light brown, Cool. Remove the husk by simply placing a few nuts in your hands and rubbing your hands together. The husk will come off and you can blow away Che unwanted coating. Chop the nuts very coarse. Prepare the dressing: coddle the raw egg by leuing it stand in two cups very hot tap water for 15 minutes, Mix all other ingredients for the dressing with the coddled egg. | prefer to use a food blender, Thaw the beans and drain them well, Place the beans, sliced white onion and the green onions in a Jarve salad bowl]. ‘Toss with the dressing, Top with the fiberts. 550,000 peopie work herd io protect Canada’s endangered species. he tamer on oe. SA it fastem o Cougar ee a . _— Fens concotor ny : ceuguar ” rs Aa ow” You can help foc. eee, TEE aera] Canadian Wildhte Federation 1677 Caning Avon Ottawa Ontana KIA Nt (693) 27% 2498 aX >, Vs — when didi sou last fase e side of fries? Another interesting note: Have you noticed that the best fast-food outlets are Freneh frying unpeeled potatoes? Its oa flavor and nutritional boost fer the customers, and it simply must save the restaurant money. Some, of course, are still buying those sacks of — pre-cut fries, souked in a liquid to prevent darkening. | hive to be darned hungry to eat those. eee { cannot tell the difference be- tween Jeeks and anions in Vichyssoise. [ can certainly tell the ditierenve in price! Vichsssoise is a great start far a sempans meal — no fuss fo serve — just take it out oof othe refrigerator, Vichy ssoise 2 cups diced onion 2 medium) i tablespoon butter 3 medium potatoes, diced 2 ribs celery, diced 2 cups chicken stock (made from cube or ase tinned) Ecup milk 1 cup whipping cream pinch nutmeg salt and white pepper to taste chopped parsley or chopped green peeled and onion paprika Saute the onion in butter until limp. De not brown, Add vegetables und stock, cover and simmer until vegetables are tender. Cool slightly and buzz in blender uniil smooth, Add milk, cream, nutmeg and season to taste with salt and pepper. Heat, stirring but do nor boil. Chill thoroughly. To sere, garnish with parsley or green onion and a dusting of paprika. Restaurants often serve this in cups nestled in a bow! of crushed ice. I can't be bethered but I do store my bowls in the fridge. We've got a golden savings opportunity for you! Come in and take advantage of a 15% savings on almost everything in the store! Just show us that Government of Canada BlueCard, Senior Citizen Transportation Card, Provincial Senior Citizen Card, Driver's Licence or Birth Certificate. ‘Exceptions: Offer does not include: Tobacco products, prescriptions, gift certificates, magazines, major appliances, microwaves, stereos, televisions, VCR's, video camcorders, cameras and accessories, C.O.D. orders, carpet installation, autornotive labour service charges. * Seniors will receive a free cup of coffee on Seniors’ Day in our restaurant. No purchase necessary. CAPILANO NORTH VANCOUVER Hours: MALL Saturday Sunday 925-MARINE DRIVE 988-6311 Manday to Wednesday Thursday and Friday 1dam-spm 10am-Spm 9:30-6pm 12 noon 5pm