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C10 - Sunday, January 22, 1984 - North Shore News

ift your spi it

YOU’RE ALWAYS saying you want to try it. Why
not give it a whirl? It’s great therapy, should you
be suffering from January-induced blahs. Lifting
your own fragrant loaves of bread out of the oven
will let your ‘‘amour propre”’ rise like the Phoenix,
gaudily plumed. C’mon, try it with me.

All you need is four hours,
and only the first part of that
is the actual work, when
you’re mixing. The rest of the
time you’re acting like a train
— you have to show up every
hour for some brief atten-
tion, and then away you go.
There are a couple of simple
skills involved, like kneading,
and shaping the loaves, but
the whole thing is a cinch.

This first recipe Ill give
you is very easy, but makes
two tender, spongy loaves
with only 1 package of yeast.
I'd suggest your bread pans
bé a medium size — ! used
two regulation loaf pans and
my loaves were more oval
than rectangular — or else

use 4 or 5 miniature loaf .

pans, which produce _in-
dividual loaves that are most
attractive when offered with
a great bowl of soup, or chili.

Your mixing bow! should
be a generous size, and you
also need a small bowl for the
yeast. Here are the
ingredients:

1% cups of boiling

water (375mL)

1 cup of oats, quick
or regular (250mL)
% cup of honey (my
preference) or molasses
(125mL)
2 tspns. of salt (10mL)
1 Tbspn. of butter (15mL)
1 package of dry yeast
% cup of lukewarm water

(12SmL). “8

1 cup of all-purpose flour
(to start) (250mL)

3 cups whole-wheat
flour (750mL)
% cup of wheat germ
(60mL)

the wheat germ and the skim
milk powder. Stir valiantly,
and you’ll find yourself with
a rather stiff and sticky
dough. Start using your
hands, as you sprinkle more
all-purpose flour over and
under, half a cup at a time,
and work it in. Be sure to get

a
the kitchen
_ranger

% cup of skim milk powder

(60mL)
Put the oats in the big bowl,
pour the boiling water over
them, and leave them for half

_an hour.

Presently, measure the
half-cup of warm water and
sprinkle the yeast on top. Let
it stand for ten minutes. Stir
the honey (or molasses), the
salt and the butter into the
Oats.

The yeast should be ail
puffy on top now, so stir it
well and add it to the oats
mixture. Blend it all well. In-
to this, the 4 cups of flour,

RECIPE WINNER
Lasagne with a

The winner of our recipe
contest this week is Ellen
Chamberlain with her recipe
for Seafood Lasagne. Ms.
Chamberlain wins a voucher
for $10.00 worth of meat of
her choice from NORTH
SHORE QUALITY
MEATS, 1406 Lonsdale
Avenue, North Vancouver,
B.C., or LYNN VALLEY
MEATS, 1243 Ross Road,
North Vancouver, B.C.

You could be our next win-
ner.Send your favorite recipe
to the North Shore News
Recipe Contest, 202-1139
Lonsdale Avenuc, North
Vancouver, B.C. V7M 2H4
Be sure to inctude your
telephone number.

SEAFOOD LASAGNE
8 lasagne noodles
2 tbsp. butter
1 cup chopped onion
1-8 oz. pkg. cream cheese,
softened
1A cups cottage cheese
l egg, beaten
2 tsp. basil
“% tsp. salt
1/8 tsp. pepper
2-10 oz. cans cream of
mushroom soup
% cup milk
“ cup dry white wine or
Y cup dry vermouth
1-5 oz. can crab
1 Ib. shelled, deveined
cooked shrimp
Ye cup grated Parmesan
cheese

“THIS WEEK'S SPECIALS

Whole Pink Salmon

47% fiv.

Winnipeg White

Fish

$49 tb.

Sale ends February 4, 1984

North Van Salmon Shop

‘Mon-Sat 9-5 30:

“4410 Lonsdale Ave.
North Van. 988-0747

by Eleanor
Godley

eee
the bits underneath, so that
you have one mass.

Bring the flour canister
close to the bowl, and add
flour by a handful at a time,
working it in each time, until

‘“ cup shredded sharp
cheddar cheese
Cook noodles, place 4 in
9’’x13’’ pan. Cook onion in
butter. Add cream cheese,
cottage cheese, egg, basil, salt
and pepper.
Spread “
noodles.
Combine soup, milk and
wine. Stir in crab and shrimp.
Spoon “% mixture over cheese
layer. Repeat all layers.
Sprinkle with Parmesan
cheese and bake, uncovered
at 350° for 45 min.

mixture over

FRESH $190
PASTA Ib,

This Week's Special
10°. off cir hone

ie}

NOODLES &
CREAM SAUCE

$930

{for two)

MELINA’S

you find it’s not sticking to
you so much, you can almost
handle the stuff. One more
handful, partly to clean off
your hands, partly to make
the ball perfect.

Now out on fo the counter,
and knead away. The object
is to make the dough feel

elastic and smooth. So push .

down and forward with the
heels of your palms, then
with the ‘backs of your
knuckles pull the mass for-
ward, pressing downward at
the same time. Tuck the ends
in and repeat the forward-
backward rhythms. If you
hear the odd squeak, you’re
really doing well — those are
air bubbles being punctured.
When you begin to think
you’re getting there, turn the
oven on to ‘“‘warm’’ only.
Butter a large bowl, and put
the ball of dough into it, tur-
ning it to grease all surfaces.
Turn the oven to ‘‘off’? and
shove the bowl of dough into
the oven. In an hour’s time it
should look like B.C. Place.
Take it out, punch it light-
ly, cut the dough in two equal
parts, and shape each into a
loaf. Be as quick as you can,
so that the dough doesn’t
cool off. Into the greased
pans, and back into that
barely-warm oven to rise. For
an hour. When they look
simply magnificent, lift them
out, turn the oven to heat to

twist

Top with sharp cheddar
cheese, brown under broiler
and let stand 15 minutes.

Keep Canada

Sota Reg $2149

Tapie Reg $475

Classic gently rolled
fines of Villa deste

Chain Reg 5750

Choice of decorator fabrics

350°F(1800) and gently lay a
clean tea-towel over the
waiting loaves. As soon as
the oven is up to heat, in they
go, regular sized pans for
45-50 minutes, little loaf pans
for 25 minutes. A sheet of
foil will keep them from
over-browning.

When the loaf is done, it
will sound hollow when you
knock on the bottom with
your knuckle. Butter the top,
immediately, and let the
loaves cool on their sides.

Aren’t you glad you did it?
There are further adventures
to come, too.

REYNOLDS Gabinet Shop

nr “a.
"  &§ Pall
- 3
——

\:

4

985-9527

110 FELL AVE.

N. VAN
9:30 - 5:00 MON. - FRI.

10 - 4 SAT.

CLEANING

Hours: 7:30-6:00
Thurs-Fri Til 9:00

FOR FINE QUALITY
PROFESSIONAL DRY

CAROUSEL CLEANERS

Park Royal North

SALE $1161.00
SALE $562.50
SALE $356.00

Nostalgia Plus — The Wicker Place’
1401 Hornb

St.

669-2145

922-4811