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An added advantage of the
**Giad’’ freezer. bag is they
come packed wiih twist-ties,
Gate tags for the better
organization of freezer foods
and a straw to remove the air
from the bag just before you
seal it. © ‘

But even with the best
quality produce and freezer.
supplies, you can’t be
guaranteed of top quality
results. The final key to
success when freezing vege-
tables is in how you do it.
There are only a few rules to
ensure success, but if you
skip even one you may be
disappointed with your final

results.
TIPS —
Here are a few tips to

follow whenever you freeze —

vegetables.

1. All vegetables, with the
exception of chives, leeks,
herbs, hot or sweet peppers,
rutabagas (yellow turnips)
and tomatoes, require blan-
ching if you plan to keep
them for long-term storage

— anything over two
months. Otherwise, you will

end up with frozen vegetab-
les that lose their flavor,

color and. texture, pick up.
become |

off-flavors, and.
tough. They also lose pre-
cious vitamins.

2. The process of blanch-
ing means putting a SMALL
amount of vegetables in a

LARGE quantity of boiling |

water of HIGH heat for a
short period of time. The

time depends on the vege--

table, but whatever the
product. never put more in
the pot than will keep the

water from returningto a boil.

in more than a minute. A
good rule of thumb: allow at

least 1 gailon of water for.

we
each pouisG or vegeianic. ai

it’s a leafy vegetable like ©

spinach, use two galions of
water.

3. Use a wire basket,
screen or a large piece of
cheesecloth to enclose the
vegetable before dunking
into the boiling water. This
will ensure there is no delay

in removing: the vegetable

from the water once the
blanching is completed.

4, Start counting blanching
‘ime ONLY when the water
returns to a boil (no more
than one minute).

5. As soon as the blanch-
ing time is up, quickly dunk
the vegetable in water that is

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An Outdoor Recre-

ation Information
Centre, funded by a
student grant, is in
operation on the
- south campus of ‘Ca-
pllano College, 2055
Purcell Way, North
Vancouver.

The staff provides
information on or-
‘ganizers of outdoor
clubs, environmental
programs and recre-
ations] programs
such ag canoeing and
outdoor akills.

The Centre can be
reached at 986-3116.

Hours saxo M
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that freeze well
blanching. Tomatoes, green

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so77 RI-—she Chamn Nowa

being kept cold with a block

of ice or ice cubes or under.
. Cod: running water. .
“ faster the ‘vegetable : cools,’
_ the better the quality. Drain,

‘then. quickly dry on a Igfee

absorbent towel,

6. Seal in “Glad”? freezer

bags and freeze immediately

in a freezer that registers 9°F
(-18°C) or lower. Never layer
packages on top of one

another. They freeze faster if .

they are spread out and

_ especially if they are close to’

the wall of the freezer.

‘Most vegetables are pre-
pared for bianching just as
you would prepare them for
your dinner table tonight.

They should be washed,.

peeled, sliced or whatever
else is necessary for any
particular variety.

Corn-on-the-cob should be.

husked and the silk removed.
Trim the ends and place in a
wire basket or a cheesecloth
bag. Blanch for 7 minutes if

_the cobs are smail, 9 if they

are. medium and 11 minutes
for large cobs. Rememter to
quickly! Whatever you
do, DON’T FREEZE CORN-
ON-THE-COB STILL IN THE
HUSK. The enzymes in the

corn must be destroyed by

blanching —- otherwise it will

. begin. to deteriorate rapidly

in a couple of months and
will not last well through the
winter months.

_ There are a few vegetables
without

peppers, chives and herbs
are. good examples of such
vegetables. a

Tomatoes can. be frozen
whole. Just wash, dry and
package in-medium “‘Glad’’.
freezer bags: Suck out the

air; .twist-tie, label and

freeze. Don’t: expect to use |.
frozen tomatoes. as’ fresh } .
ones, because when they are”

thawed. tiiey avsoiuicly
their body and- actually
collapse. But they are ideal
for stews, soups or in other
cooked dishes. The skins
may be tough. To remove. the.
skin from a frozen tomato,
hold the frozen tomato under
hot running water. The skin
will ‘crack and easily pull
away from the flesh.

Chives, leeks, and fresh

herbs such as marjoram, dill,

mint, or basil can be frozen
by packaging,
. freezer bags.

as is, in

Green or hot peppers are
best frozen wheel. Cut off the

stem, remove seeds from the

top and rinse out with cold

water to remove any stray Bim
two $s
freezer bags. Otherwise their [im

seeds. Package in.

strong flavor will permeate

‘other foods in the freezer. _

Frozen peppers can be used

in marinated salads or in

cooked dishes.

<<

ine '

1139 Lonsdale
‘Vancouver, B.C. V7M 2H4. —

mene 2+
er caae apnea eee An sone
NN

iose .

contest this week is Mrs.
Nadia

Vancouver with her recipe

for. “Greek Style. Mush-
rooms’? : Mrs. Hanian wins a>

worth of.
meat of her choice from the

voucher for $10

TOWN BUTCHER LTD.,

1254 Lynn Valley. Rd., North |

Vancouver.

You could be our next
winner. Send your favorite -
ricipe, along with your 1 name

and Ln 4han
ang telephone Humocr to Wic

North Shore News, #202-
Ave. North

_ GREEK STYLE
. MUSHROOMS.

4 tbs. olive or salad oil,

4 tbs. water

2 tbs. white wine. (optional)

1 tbs. lemon j juice - .

1 tbs. chopped onion

1 tsp. tomato pureé (pa:
salt & biack pepper

8 oz. smali mushrooms

ste) |

be blanched, the blanching.
time varies a little. Here is a
basic guide to use during the |
“Freezing season’’.

Whole artichokes.....
minutes, —

- Cut corn fwhole kernel oy |
cream style] ... 4 minutes’

. Cauliflower, whele carrots
and kohirabi...... 4 minutes.

Cut Deans, broccoli, ‘EUs.

416

“gel sprouts, cabbage wedges,

if ehaod nawmata

wane w~= wees er eee SS Sar

| ko kohlirabi, mushrooms, okra,

._ —-

-FaCcHinE BHCES cece 3 TEU 6 .

Peas, parsnips, sliced egg-.

Plant......cccreceseee 2 minutes.

Greens such as grape vine .
leaves, dandelion, mustard, .
. turnip, beet and kale. ..ccccccce

eeccccccccccocoscceesces 1 minute.

Beets, winter squash’ and
pumpkin..........steam until
cooked.

Canada’ s most popular family operated

floating restaurant.

~

Our world renowned buffet has over 54
varieties of exciting seafood dishes. Come and
enjoy a delightful evening of dining aboard
The “Seven Seas” Floating Seafood

Restaurant.

‘

While on board ship, enjoy a relaxing moment
in our new San Pan Lounge. '

Poot of Lonsdale Ave.

Reservations Phone:
987-3344 or 967-3318 —

Enjoy Seafood at Its Best. a | |
SULLA D’ Veeee VARA 7

ee

_ Qpen4bo p.m. to Mid- -night. 3" “
Closed Mondays. . wea

ra
i na te ni tab tha 2 se “ es eae a ad ob ote nad ve nbs cca ald

ankle Lei iL ed

The winner of our recipe

Hamian of West —

For vegetables that must::

cannoisseurs's

oo, O05, Rerenoninn..

MRS. NADIA HAMIAN ©

~

Put all ingredients. except

mushrooms into a pan and let
simmer for 5 min. If ysis.

. large mushrooms. cut.
quarter and add to tHe

ingredients in the pan.
Simmer 6-8 min. . Drain
mushrooms. Reduce liquid
by boiling rapidly for 1-2.
min. then- pour over mush-
rooms. Serve cold as a hors.
d’oeuve | or to accompany a

light sandwich or barbecue
meal. Can be stored in a jar
in. the refrigerator.

|

i
:
|
i

gtne Yudeor Reom—dine im the =
A quiet and charm of an Bngiiss a
An e@xper-
& tence you’d: be proud te share 4

jinn Atmosphere.

OT 6:

_ Table reservations
926-5511
922-2828

440 Clyde Ave.

West Vancouver.

diby
since 77

‘Diamond ‘Almas.

— Onbehall of my faintly & stat
| would like te welcome you aboard

Y

i he e_nave an ee of E
fun and sing-along. You've got j .
Eto came early and be prepared

‘Fisherman’s
Market.

‘BRUNCH: LUNCH

. HORS D‘

SUVRES

. DINNER.

“On the tracks at the ‘north foot of Carrall St.,
Gastown, Vancouver, B. Cc.

‘OLY 26 - 30
SE ALLES

135 West ist. , N.Van
! 986-1331

The Sundowner i is happy to.

announce the appoinmenf

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to ourstaff

a ew we

every dinner Includes sourdough
_ bread and 1 beautiful sunset’

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& benutitul drive 3 miles north of
‘Horseshoe Gay at: Sunsat Beach

reservations tecommenided

921-9621

’ *
Ae eee ee areata ge a atatate ate oe wie