18 - Wednesday, February 3, 198%

~ North Share News

CANADIAN MEALS

Spice up

LEAFING THROUGH some old recipes I found a yellowed

clipping — a recipe for Nuts and Bolts.

I haven't seen a

bow! of that stuff at a party since 1972! But, from the late
1950s until then it showed up on every cocktail table.

Food fads come and go. Does
anyone talk about tofu any more?
And since that book about quiche
came out, no male would be
caught ordering it much less cating
it.

My oldest daughter and 1 were
discussing food fads and she said,
quite seriously. ‘“‘Mom, have you
used any of your Cajun recipes in
the column? It's going out of style,
you know. Better use them right
away.’’

It’s nice to have some yuppies in
the family to keep old Mom up to
date,

budget
beaters

Barbara McCreadie

Cajun cooking should never go
out of style in Canada since we are
partly responsible for it.

The word ‘‘Cajun”’ is a corrup-
tion of the word ‘‘Acadian,”’ the
name given to a group of Cana-
dians and French who settled in

southern Louisiana during the
1700s. The cuisine developed as
they adapted their familiar recipes
to include spices and local produce
available in the warmer climate.
There is still a large number of
Acadians living in Nova Scotia,
mostly in Cape Breton Island. I
bought a cookbook on one visit
there and the similarity between
the two, so separated
geographically, can still be noticed.
Here are a couple of genuine
Cajun recipes — timely just now
because both chicken and green
peppers are an excellent buy.

Chicken Maquechoux
2 fryers, cut up
oil for frying
4 cups frozen corn
T large green pepper, chopped
1% cups chopped fresh temato
3 large onions, diced
1 teaspoon each thyme and basil
salt and pepper
2 tablespoons cream
fresh parsley to garnish

Brown the chicken thoroughly in

“a little oil. Add the remaining in-

gredients and simmer gently,

covered, until chicken is tender —

about half an hour. If it appears a

bit dry, add a bit of milk towards
the end of cooking.
** ©

Another Creole and Cajun
favorite is ‘‘Dirty Rice.’’ Sounds
dreadful, doesn’t it? To be authen-
tic, this rice dish should include
both gizzards and livers. I like it
that way but my life would be on
the line if I tried serving it to this
family.

It’s generally
chicken dishes,
chicken.

served with
especially fried

Dirty Rice
1% cups long grain rice

3 cups water
I teaspoon salt
Y% pound lean ground pork
V1 pound chicken gizzards, chop-
ped
(substitute ground beef
if you must)
Ye cup oil
1 large onion, chopped
2 ribs celery, diced
1 green pepper, diced
3 green onions, sliced
cayenne pepper to taste —
Start with “4 teaspoon
chopped parsley and ground
pepper to garnish

Combine rice, water and salt in
pan with tight lid. Bring to a boil,
pull to the side of the burner and
cook on simmer for 17 minutes or

until all the water is absorbed.
Cook the meats and vegetables
in the oi! until just done but not
browned. Add seasonings and rice.
Garnish with parsley and pepper.

BEST BUYS:

Save-on-Foods: Fletcher's bacon,
$2.79; Country Cottage — sliced
ham, $2.99 Ib; Salada tea, $3.68,
1444; Green Giant canned
vegetables, assorted, 74 cents;
Armstrong cheese slices, 500 g.
$2.78; grapefruit. 19 cents each.
Safeway: Grapefruit, five/S$1;
green peppers, 69¢ Ib.; Roma
tomatoes, 69¢ Ib.; avocados
four/S!; Sarge eggs, 18 pack,
$1.99; Macleans toothpaste, 100
mL, 99¢; Burns bacon, $1.99; din-
ner sausage, $1.79 Ib.

Super Valu: Bananas, 29¢ Ib.;
honeydew melon, 59¢ Ib.; pork
butt steak, $1.59 lb.; Parkay mar-
garine, 3 Ib., $1.99; Green Giant,

woreat range f ntrol mi Randeorne black

Browned” baking, vai cl a

Glass door. a eo Cock, signal Nights and
infinite heat controls

~~ All the features you
ee eaemiestanywnerel Fully =

canned, assorted, vegetables, 78¢:
Sun Rype blue label apple juice,
once litre 99¢,

Stongs: Frozen utility fryers, 78¢
b.: (fresh, 88¢ Ib.), stewing beef,
$1.99 Ib. (stock up!); Green Giant
vegetables, canned, assorted, 79¢;
broccoli, 49¢ {tb.; Red Delicious
apples, 10-Ib. sacks, $2.99.

Buy Low: Red Delicious apples,
29¢ Ib.; grapefruit, 5/$1; fresh

DR. JON O.

inter with Cajun dishes

utility fryers, 87¢ Ib; fresh cod
fillets, $2.78 tb.; Tetley tea, 1444,
$3.78; Parkay margarine, three {b.,
$1.98: Kraft singles, $2.98, 500 g.;
Green Giant canned vegetables,
assorted, 79¢,

Woodwards: Lean ground beef,
$1.88 Ib.; green peppers, 69¢ Ib.;
large eggs, $1.25; Green Giant
canned vegetables, assorted, 79¢;
WW checsebread, $1.69.

STROM pos.

Would like to announce the relocation of
his General Dentistry Practice to

DUNDARAVE HERITAGE BUILDING

2428 Haywood Ave, West Vancouver, B.C. V7V 1Y1
The New Telephone « is 926-5266

need | a fridge

' lipped with two crispers, butter and
; _ qheese compartments plus adjustabl

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