Marketing

THIS WEEK, I’m going to give you two recipes to test for
me. Usually, it’s the other way around — I test them and,
if they fall somewhere between excellent and spectacular, |

print them in a hurry.

These are two that | picked
from press releases sent to me by
the Pork Marketing Boar.i ind the
Beef Marketing Board. They
sound great. However, at the
moment, Brian is the only cook in
the house (my daughter, Janine,
speeds over after work when
needed and Brian has almost got
to the boiled egg level).

I’m at the two tablespoons of
cottage cheese and half-a-banana
stage.

The story behind the whole
thing is better saved for a Travel-
wise coiuma but briefly, I ran into
the traveller’s nightmare — getting
sick far from homme.

f spent five days hooked to an
[.V. in Joseph Brant Memorial
Hospital in Burlington, Ontario,
checked myself out on the 29th
and somehow got to the airport,
got the right flight and thankfully,
got home!

All chings going well, { may be
able to re-enter the kitchen by
next week. Of course, there’s a
plus side to everything — I’m get-
ting some use out of the size-9s |
outgrev’ two years ago. My cats
think it’s great fun -— every time 1
flop on the chesterfieid, three or
four pile on top and have a purr-
ing contest.

Incidentally, if you ever get sick
in that part of Ontario, be grate-
ful if you can get to Joseph Brant.
It's a wonderful little hospital.

What a tervific staff!

Fast Fajitas
(Beef Marketing Board)

Try this quickly marinated
steak, grilled on the barbecue and
sliced into heated tortillas. Fast
Fajitas makes a quick nutritious
supper in less than 20 minutes.

* % Ib boneless sitloin tip or
round, ¥2 te % inch thick

Eibsp lime juice

1 tsp vegetable oil

tsp ground cumin

Y tsp garlic powder

T sweet pepper, green or red

VY cup shredded lettuce

1 tomato, cut into 8 thin wedges
taco or salsa sauce (mild, medium
or bot}

4 large (about 10 inches) flour
tortilias

Combine lime juice, oi!, cumin
and garlic powder. Brush both
sides of steaks with mixture and
let stand while preparing
vegetables and preheating
barbecue. Cut pepper in quarters
lengthwise. remove core, seeds
and ribs.

Grill steak and pepper pieces
over high heat, until cooked to
preferred doneness, about three to
five minutes per side. Turn occa-
sionally. Remove steak and pep-
pers. Turn barbecue burners off,
but heat tortillas in residual heat
while slicing steak in thin strips
across the prain. Slice peppers in
thin strips.

Divide steak, peppers, tomato
wedges and lettuce between tor-
titas. Add a spoonful of sauce
and fold up from the bottom,
then fold in the (wo sides (like an
envelope), leaving the top open.
This is the traditional way to fold

jitus, making them easy to eat
on the run.

Serves four.

* Note: I'd use ton sirloin when
it’s $2.98 a pound as it is this
week.

Oriental Style Barbecued Ribs
(Pork Marketing Board)
Orange juice in this braising
liquid adds a deep, rich flavor.
V2 cup orange juice
2 tbsp sey sauce
2 tamye cloves garlic, halved

Barbara
McCreadie

BUDGET BEATERS

1 isp ground ginger

3 Ib side or back pork ribs

water

Basting Sauce:

2 green onions, finely chopped,
including green

1 clove garlic, minced

43 cup undiluted frozen orange
juice concentrate, thawed

3 tbsp soy sauce

ie Did MOMs Fa

acy

te

RTPA N ESS

Beir asco tNn te AO ne EEE
For your information

GATE

here is the

TAX BREAKDOWN
on a pack of

20 cigareties

as # affects you:

Federal
Provincial

Total Tax

LYS GT SERT NTO

aoe 50s

FETE T HSIN LORIE TY

* Final consuier cost and taaes vary by
Province. Taxes shown based an final
consumer cost of $4 75 in the province
Gi Bosh Columbia

$1.90
$1.60

$3.50"
Pence TE ag Sse ace

FOOD

2 thsp liquid honey
1 tbsp lemon juice

Combine orange juice, soy
sauce, half the garlic and ginger.
Place ribs in a large saucepan;
pour soy mixture over them and
enough water to cover meat: bring
to a boil. Reduce heat and simraer
until meat is almast cooked, about
30 minutes.

Microwave: Place soy mixture
and I cup water in a= micro-
waveable casseroie; bring to a
boil: add ribs, simmer at Defrost
(30%) until meat is almost cooked
(about the same timing as conven-
tional cookire)

Rteanwhile, combine al! basting
sauce ingredients; mix well. (Note:
include the remaining garlic and
ginger.) Drain meat, piace on
preheated barbecue grill over me-
dium-low heat. Coat with basting
sauce; barbecue, basting and turn-
ing frequently, 15 to 30 minutes
or until browned and well coated
with sauce. Makes four to six ser-
vings.

BEST BUYS

We managed a bit of grocery
shopping on Sunday — bought
four of the $8.98 resin chairs at
Safeway. They’re an excellent
buy.

We also noticed that this is a
poor week for buying various
varieties of fettuce! | will NOT
pay $1.68 for a scrawny head of

Canadian

Ba
MJ

Completa torm betaw
and drop in mai!.

eacrarsees

by

(want you fo st0r the untan Resta ot
Tobacco prudutts ait
oar LAE Vaal ath ty Dy ahead ef?

1 eepect

Ay camne
Mes commu taes

Nome
face

IMPORTANT
nd and detach along dated lines.

Voice yuur opinion 3
many times as yor wish

Romaine {Save-On) and was truly
unhappy to pay $1.28 for curly
jettuce although it was a substan-
tial bunch.

Please note that the beef and
pork cuts needed in the previous
recipes are featured this week —~
sirloin at $2.98 Ib. (Stong's) and
pork ribs at $1.98 tb. (Safeway).

New potatoes have dropped in
price — look for excellent reds at
Save-On at 25¢# and Both red and
white at Stong’s for 34#/99¢c,

Other ‘‘Best Buys’’ include:
SAVE ON: Chicken: breasts,
$1.77 Ib. (limit), legs (backs!) 99¢
Ib.; green onions, 17¢ bu.;
radishes, 24€ bu.; nectarines, 88¢
Ib.

BUY LOW: Boneless perk butt
roasts (also good to cut up for
skewers), $1.68 ib.; butt steaks,
$1.78 ib.; LETTUCE, fancy, 59¢
ea.; er. A eggs, $1.39 doz.

SUPER VALU: Ready-to-cat
ham, shank portion, 97¢ Ib.;
Clover Leaf sockeye, flats, $1.87
(limit); fresh shrimp, $5.97. tb.;
fresh cod fillets, $2.99 Ib.; pork or
dinner sausage, $1.69 Ib.; cottage
10lls, $2.89 Ib.; no-name A.J., 49¢
L, (limit), Viva towels, 88¢, 2-roll
pkg.; cob corn, 4/99¢; parsley,
(one of the most nutritious vegies
— use lots in salads), 28¢ bu.
STONG'S: Pork loin chops, $1.78
Ib.; chicken legs (backs), 98¢ Ib.;
Cloverleaf tuna — flaked light,

TAX PROTEST
OPPOSITION A LA TAXE

Hamplir te carton ci-¢essous
et le mettre a la poste.

Je ius demante de cesser de tarer
omyustemenl les presi. Su taac 4
Caraga

Ou giles-vous tate 3 Ce suit?

Sath ids vote reponse

A testy 2 ap fut 3: ren

{AVEO

Phe B01

Pystal Coee
Cade writat

Exprimer votre opinon autaal
dn "91S que vous ie riesirer.

Wednesday, June 5, 1991 - North Shore News - 55

Board recipes sound delicious

99¢ and white, $1.59 (flats); Viva
towels, 2-roll, 89¢.
SAFEWAY: Regular ground beef,
bagged [04 (limit), &8¢ Ib.; Em-
press margarine, 34, $1.98; Scotch
Buy O.J., frozen, 341 mL, 78¢;
Nabob coffee, $1.78;  Perletie
grapes, 96¢ Ib. (these are beautiful
quality — we bought 2 big bun-
ches!); avocados, 2/$1.
Inexpensive bacon is hard to
find this week. The best prices I
found were in the $2.65-$2.68
range so shop carefully. Don't pay
$4!
LONSDALE QUAY:
Seafoods: fresh local prawns,
$5.99 Ib.; fresh heat smoked
salmon, $9.99 Ib.; fresh salmon
fillets no. 1 quality, $6.99 Ib.
Tino’s Bakery: Butter buns
(wholewheat/white), $1.69/doz.
Bulk Food Quay: best quality
Belgian checoiate, $1.29/100 gr.;
best quality Columbian coffee
beans, $1.89/100 er.

Loagiiner

Finally, a note about my friend,
Monica, so ill with a brain tumor
— she came through four hours
of surgery fast Thursday and
within 12 hours demanded to get
on her feet! There is no evidence
of the paralysis we dreaded and
she’s eating. I was so damned
happy | sat down and howled!

sa Seat LC A LR

ik

POE

Ask for this Tax-Protest Form wnich
15 available at topacce counters,
print your name and address on
the form and sign it,

tear off the folding flaps and drop
the print2d part (center portian) in
afty Mailbox, NO POSTAGE REQUIRED
~ Canada Past wal deliver it to the
Prime Minister, FREE!

Express your opinion as many times
as you wish. Insist on a repty.

Canadian Tobacco
Manufacturers’ Council and
Gaxery, Confectionery and Tobacco
Workers Jaternational Union.

Tha Ont., Quo., N.B., NS. amd REL.
Tobacco Growers,

National Association of Tobacco and
Gentactionery Distnbutors,

Smokers’ Freadom Society.

AT NRE TAIRA SEO AE PITRE Sea eT a: REA ES PORT he