- Wed eating the heat wi Barbara ; NicCreadie . 3, BUDGET BEATERS IT WILL come as no sur- prise to anyone — summer is an expensive time of year to feed a family. Sure, we get a break on fresh pro- duce but what about the hig chunks of meat we toss on the barbecue? “It’s too hot to cook,’ we moan and Iet our fingers do the walking —- ‘‘Two medium — no vou better make that large — piz- zag to go. Yeah, with everything and a couple of big Pepsis. How much? Jeez!"’ All those wonderful summery things -—~ watermelon, the ice cream wagon, fish and chips at the beach — ouch! In the cool months we rely a Jot on our ovens. We = slow-cook cheaper cuts — you can feed a lot of people very well on stews and pot roasts. Tenderize a cheap cut of steak, throw it on the barbecue and four people will eat what would have made stew for 10. And we tend to let the kids eat stuff that we’d veto in January — bagged snacks, Kool-Aid, Popsi- cles and Poiar Bars. forget one know-it-all neighbor of mine who scoffed at my.jug of cold water and advised me that kids needed lots of ‘‘little drinks.” Then the old bat handed out homemade Popsicles — a gunky mixture of jello powder and ‘Kool-Aid. There’s only one way to ‘‘beat the heat on the budget.’’ Cook at night and in the early morning. } know that heavy foods like stew just don’t make it when the temperature soars, but the cook can do a lot with inexpensive meats such as chicken. By sim- mering a couple of fryers there's plenty of meat for salads and sandwiches. The stock can be frozen or made into light soups. If you have homemade cake and cookies in‘ your freezer you won't be buying doughnuts. if you make refreshing jelly CEEOL eae Tere neTERE AIR/SEA CRUISE TO Pl never . desserts at onight theyll chill beautifully for diinee the nest night, My kids always considered simple stuff like tapioca pudding a treat, especially if it was iey cold and spooned over fresh fruit. See, Ive just saved you $$ al ready. The term gourmet hamburgers generally gets a laugh but | have to share this recipe for homemade hamburger buns. They're sensa- tional! I find that if 1 buy regular buns, any sloppy topping soaks through and they're horrid to eat. The more expensive buns are big and you need a mouth the size ofa donkey to take a bite. Homemade Hamburger Buns These instructions are for a food processor. To make by hand. beat the liquid ingredients together in a big bowl, using an electric mixer. Beat in the four, a little at a time, until the mixture is too suff for the mixer. Then, add by hand, Knead about 10 minutes or until the dough is silky. 5 cups all purpose flour EY: cups warm water 3 tablespoons sugar 2 packages regular yeast or two seant tablespoons from atin of regular yeast % cup instant non-fat powdered milk WY cup very soft regular margarine — not ‘soft spread” 1%: teaspoons salt Legg Place flour in bow! of food processor with dough blade at- tached. Sprinkle the yeast .and sugar over the warm water in a wide measuring bowl with a spout. Leave in a warm place for about 15 minutes until frothy. Beat in the remaining ingredients. With motor running, pour the yeast mixture very slowly through the feed tube into the flour. When done, the mixture should have formed a big ball and have pulled away from the sides. If it looks too sticky, add a tablespoon four. Too dry — add a tablespoon warm water. Process one minute to knead. Oil a big bowl. Turn the dough into the bowl and rotate to gil all sides. Cover tightly with plastic wrap and set in a warm place to rise — it takes anywhere from an hour to an hour and a half. Grease two cookie sheets. Divide the dough in half. Divide each half into eight equa) pieces. Form each piece into a ball and space evenly, eight to a sheet. Flatten each ball with the bot- tom of a big glass to a 3” circle: Cover and let rise again until doubled — takes about 45 minutes. Bake at 375°F about 15-18 minutes or until golden brown. We've all been warned about ERG EMS HAWAT & MEXICO 2 Departures Only ~Nov. 21 & 28, 1993 on board the Golden Princess PRINCESS CRUISES (3 12 nights From 1299 usp Includes all airfares and ground transportation. 5 nights hotel in Waikiki, 7 night Mexican Riviera cruise in an inside stateroom with all meals and entertainment while on board. Price is per person, based on double occupancy and does not include uirport taxes and A.LE. the dangers of underdone ground beet And how 1 detest: over cooked beef! Howeser, food Poisoning is just too serious to iz. pore, especiaily when dealing with ground) beef. One solution to dried-out burgers is to stuff thera with a juicy filfing. By keeping the beef patties wide and thin, the meat cooks fairly quickly to well-done. Seal the edges well or the flings will teak. Also, handle the cooking patties carefully of theyll break apart, making a helluva mess on your grill. Gourmet Burger Fillings Begin by shaping very fresh lean ground beef into S$" fat rounds, TO OUR VALUED “60 PL 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 Govern- 4. ment of Canada Blue Card, Senior Citizen Transportation Card, Provincial Senior Citizen Card, Driver’s Licence or Birth Certificate: fae Make them less than °° thick — Hofakes abou bs cup meat per round but one of these burgers on #@ homemade bun including top- pings is a hig meal. Sandwich the Hling and seal edges. Grill. @ Greek Burgers: For the (ling, sumbine finely diced Feta cheese with chopped green onions, pitted and chopped deli olives and a bit of olive ofl to bind. Grill. Top with thin slices of tomato and) English cucumber. Addo a teaspoonful of a herb flavored salad dressing if you li @ Italian Burgers: Filling: Com- bine diced Mozzarella, Edam or Farmer cheese with finely chopped US” CUSTOMERS: ile staying on budget onion, mixed dried Italian herbs and cither tomato sauce or olive oil, To serve, top with — sliced tomatoes, sliced onions and a bit of creamy ranch dressing. @ Teriyaki Burgers: Drain a tin of crushed pineapple. Stir in a bit of chopped onion and bind with Hoisin sauce. Baste the burgers while they cook with teriyaki sauce. Top with leaf lettuce or Romaine and sliced onion. @ Bleu Cheese Burgers: Make a paste of a 3 oz. package of cream cheese and two tablespoons blue cheese, Add finely diced onion if, you like. These are great with lots of lettuce on the bun, a EXEMPTIONS: Offer does not include: Tobacca Products, Prescriptions, Magazines, Major Appliances, Microwaves, Stereos, Televisions, Video/Electronic, Computers, Computer Games, Cameras, Automotive Labour, Lay-a-way Fees, C.O.D. Orders, Delivery Charges, Gift Certificates, | Restaurant 10% Discount Everyday, ; / OY Cp ose rreTY a CAPILANO NORTH VANCOUVER MALL Hours: Saturday Sunday 925-MARINE DRIVE 988-6371 | CAR Monday to Wednesday Thursday and Friday 10am-Spm 10am-9pm 9:30am-Gpm 11 am-5Spm WASH! Sunday, June 27th 11 a.m.-3 p.m. By donation to suport the Arthritis Society