Something you have to
learn right now, before any
more of those awful winter
days descend upon us, is
how to make a good stew,
Nothing in the world, not
flattery nor.even a raise in
pay, will warm a man’s vitals
as will the sight and aroma of
a hot fragrant stew.
Especially if you're coming
in from a hard day or a dirty
night.

Just make sure you have a
suitable pot. Your good old
electric frying pan will do, or
a generous covered
casserole, or a black iron
Dutch oven (best of all), or a
crock-pot. Your’. next
priority is good stewing-
beef. Ask for shin, cut. up--
it’s leaner than the usual
stuff and has great texture.
Gosh yes, get at least two
pounds--what's the good of a
little stew? ”

You can use any fat for the
preliminary browning, but
nothing beats bacon, cut
small and allowed to frazzle
on medium, and left in the
pot for its good flavour.
While it cooks, dredge the
meat the way you did the
chicken, in -a paper. bag:
when the bacon has made
enough fat, put the floured
pieces in, not too many so
that they’re crowded, that:
will make them sweat. Let
the pieces brown, really
brown. all over. and do

By JUDITH MATHEWS
This is an utterly

delicious, inexpensive fish

chowder. When you see

fresh Ling Cod being sold by
the piece at the grocery
store, run don't walk, and
buy yourself a pound.

Serve your chowder with
crusty french bread and a
spinach salad and you have
food fit for King Neptune.

BASQUE FISH CHOWDER

Cook until tender:

4 medium potatoes.
pecled & cut into
eighths

. several instalments if you

have to. Any “dredge” left
over, sprinkle it in too.
-~Great. Lift out

turn the heat down a bit and
frazzle one or two crushed
garlic cloves. Return the
meat-after a few minutes and

.add the liquid, which may be,
tomato .

water, bouillon,
juice, wine, vegetable
drainings or a combiziation
-of all/some of them.
more flayours the better. A

can of Italian-style tomatoes —

is a good idea, you get some
thickening as well as the
flavour. Whatever liquid you
use, allow it to rise ‘almost to:
the top of the meat in ‘the

pot. Cut a good-sized onion -
my .

into it now, or,
preference, peel some small]

boiling onions and add them
whole.

Season here, with a few |

glugs of Worcester, salt and
pepper sparingly, a whole
bay leaf, a Tablespoon (i§
ml) each of vinegar and
brown sugar, a rub > of af thyme,

In a large sauce pan saute
until tender:

1 large onion, chopped

1 cupchopped celery,
stocks and leaves

1 large clove garlic, or
to taste

2 tbsp. butter or
margarine

Surin:
28 oz. tin of tomatoes
‘A cupdry white wine
(optional)
cup minced parsley
cup fresh basil or
1 tbsp. dry basil
1 tsp. salt
tsp. pepper

rosemary. -and/ or

the -.: :
browned meat temporarily, ..

The ~

basil--

experiment : gingerly . una

Now add the potatoes and
if you wish, a couple small
zucchinis, then cut in bite-
size chunks. Bring to boil,
then turn down to simmer
for 30 minutes.

Cut your piece of cod (one
pound worth) into chunks,
about the size of your
potatoes. This requires a
little work to remove the
skin and bones, but per-
severe.

Add fish and simmer for
another 10 minutes or until
fish is opaque and flakes

easily.
Serves four persons
generously or 6 not so

hungry people

Toshiba and Litton/Moftat
to meet or beat any other

friendly.
helpful

personal and

your budget a tavour...

pal pw
Vv
AA "er COCKE

oe

More than 25 modeis to choose trom
including the newest from Panasonic,

price on the Lower Mainland
all, you'll ike the way we do business —

Betore you buy, do yourself and

MICROWAVE OVENS COST LESS
AT COLONY HOME FURNISHINGS

sd ant

ve

\
all priced
advertised

*Best of

downright

COME SEE US AT
COLONY

HOME FURNISHINGS
1800 LONSDALE “98! (AT 19TH) NORTH VANCOUVER

_ (OPEN EVERY 985-44 & FRIDAY NIGHT UN

Cc eC TEC as eee Ser th |

a ee

- mushrooms, juice and all.

ood with st “SSRINE PASTRY.
Bat tend te overwhelm i “'BREAD SHOP
cooked in it. Potatoes sho Rea. |.
wait i be added. about . an ‘afl Reg. . NOW
hour before.” serving, RUM STOLLEN 8.40. 6.50
the et mushy \ ry
ke old Shvley Temple PANETTONE. 350 2.95
pictures. DARK & LIGHT _
If you find it thin, shake FRUITC AKE,
: ial its our
Pe er ina lidded jar and Plain 20° OZ. 4.75 4.05.
dribble into the boiling stew DARK. & LIGHT
whilst you stir. FRUITCAKE,
Thi thin to let it
all cook elowly. ge ay 20. oz. with marzipan . 5.85 4.75
for maximum time. Of ADVENT
course, it’s better next day, CALENDARS 235° 1.90
1 , and will k in th
refrigerator covered. for a MARZIPAN —_
week. Freeze it against the (50% almonds) 4 lb. 3.35 2.70
a -and another grand lb. & 5.25 |
ie ; MINCEMEAT
TARTS © 6for 220 1.75
Large
SHORTBREAD
ROUNDS 485 3.45
Small
SHORTBREAD
ROUNDS 1.65 1.40
” Thrift Store .
288 Pemberton Avenue South Park Royal
North Vancouver West Vancouver
980-7031 922-1711

C7 - Sunday News, November 8, 1981

For vegetables, some —
outer .ribs of celery, in-
‘cluding a few tasty leaves;
chunks of carrots, or whole
baby. ones; you can buy
“stew-mix” vegetables, or
cut in your own green
pepper. I ‘ike a can of

Things like turnip and

‘Benvenuti...
for lunch.”

APPETIZERS

Prosciutto & Melone 595
ham & melon

Calamaretti Fritti s95
deep fried baby squid

Mozzarella in Carozza 350
fried mozzareila cheese in
tomato sauce.

HOMEMADE EGG
NOODLES

CALL PASTA TS MADE OF ONLY 00% DURUM SELINA 4 Eoas)

Minestrone 225
Italian vegetable
soup

FISH & MEAT

Sogllola all’ Adriatico 525
broiled sole, Adriatic-styte
Gamberi alla Corsi 825
prawns In garlic & vermouth
Calamaretti Fritti 525
deep fried baby squid
Scaloppini al Funghi 795
veal in wine & mushroom sauce
Piccata al Limone 795
veal in lemon sauce
Braciolette d’Agnello
Scottadito

brollied lamb chops

Saicicce alla Cacciatora 525
ftallan sausage — hunter-style
Bistecca alla Florentina 995
marinated T- bone steak

Pollo alla Diavola 645
brolled chicken

SANDWICHES

Capicolio & Pomidoro 595
ttatlan sausage & tomato

Prosciutto & Formagglio 425
ham & «cheese

Gnocchetti al Gorgonzola 475
gorgonzola cheese & cream

Fettuccine Corsi 450

cream. ham & mushrooms
Linguine alle Vongole 475
white clam sauce

Trenette al Pesto 450

fresh basil & pine nut sauce
Fettuccine alla Bolognese 450
meat sauce of veal & beef

Fusilli Antonello 495

broccoll tomato & hot peppers

Ravioli della Casa 494
meat sauce

Rotolo Farcito Corsi 550
pasta filled wham spinach & ricotla cheese

OMELETTES

Capricciosa 475
ham spinach @& ricotta cheese

Funghi & Clpotte 475
mushroom & onton

ORS!

TRATTORIA

795

#1 Lonsdale Ave... N.V.

LUNCH, Tues Fro 3.30 2.30
DIMNALR: Mon Sat 6:00 11 00

RESERVATIONS:

987-9910

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NAN SA