42 - Wednesday, June 19, 1985 - North Shore News

Fresh fruit with flair

ITH FRESH fruits appearing in all the
stores at reasonable prices we’re always

on the lookout for ways to serve them.

Fresh peaches are featured
at Buy Low (63¢ Ib.) and
Super Valu (69¢ Ib.) this
weck and you might like to
try this recipe.

The cake is particularly
good with peaches because
of the almond flavoring. If
you like, add a handful of
pitted fresh cherries to the
peaches. IGA is featuring
them at 98¢ Ib.

Peach Shortcake
6 ripe peaches, peeled
and sliced
Sugar (taste the peaches and
use as much as necessary}

“ cup Gran Marnier or
peach liqueur

250 mi whipping cream
1 tablespoon icing sugar
¥: teaspoon vanilla

Drop the peaches in boil-
ing water for a few seconds
to make the skins loose for
easy peeling. Combine with
sugar and liqueur and
refrigerate. Whip the cream
with sugar and vanilla and
refrigerate. Assemble the
short cake just before serv-
ing.

Cake
1 cup butter
2 cups sugar
¥) cup milk
Y cup hot water

Cees
3 cups flour
1% teaspoons baking

This cake requires a lot of
beating so if you’ve got a
mixer on a stand, use it.

Beat the butter until fluf-
fy. Add the sugar gradually,
beating well. Mix the hot
water with the milk and add
slowly, beating well.

Add the eggs and flour
(one cup at a time) alternate-
ly, beginning with an egg
and beating very well after
each addition. Add the bak-
ing powder with the fast cup
of flour. Add almond fla-

Swimming and
alcohol are a deadly
mix. A person under
the influence of
alcohol is 10 times
more susceptible

to hypothermia.

The Candctan Red Cross Somety

voring.

Bake in a greased tube pan
at 350° about an hour - test
after 50 minutes.

To serve: Split the cake
into two layers and lay side
by side on a tray. Cover
both layers with fruit and
top with whipped cream.

Have you tried the Italian
sausage that Stong’s is
featuring this week at $2.99
Ib.

If you’re wondering how
to serve it, try dicing it up
and sautecing it with green
peppers, garlic and plenty of
butter as a topping for
spaghetti. Dust with lots of
grated Parmesan cheese and
cracked pepper. This makes
a good filling for an om-
elette, too - cut down on the
butter.

Cross your fingers that we
get some. decent barbeque
weather this week. Whole
fryers are 99¢ tb. at Buy
Low and 98¢ at Stong’s.
Bulk weiners are 99¢ Ib. at
Safeway.

If you shop at Stong’s,
this is a good week to serve
mushroom omelettes - eggs
(A-large) are $1.29 doz. and
Mushrooms $1.88 Ib. You
can feed quite a few people
with a dozen eggs!

BEST BUYS:
KWIKSAVE: Pitted medium
ripe olives $1.24
WOODWARDS: Medium
cheddar $2.99 lb., fancy let-
tuce 39¢ hed, ww Supreme
coffee $2.77 Ib.

SUPER VALU: Dairy Maid
apple juice .69¢ (limit 4)

‘radishes and green onions

4/$1, Ling Cod 99¢ Ib.

SAFEWAY: Featuring
generic products this week.
Especially good fur staples

and non-food items. Try the . §

tinned Sockeye at $2.38 (213
gm) and Serviettes - 400 for

$3.49. Grapes,
seedless, are 88¢ Ib.
STONG'S: Ling cod, 99¢
ib., English cucumbers 59¢,
radishes and green onions
25¢, fancy lettuce 149¢,
Dairymaid apple juice 79¢
(no limit).

green

PRODUCE CITY: Bunch

spinach 39¢
BUY LOW: Golden Grove
Apple Juice 1 L, 77¢.

There’s never been a better time to buy!

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