52 — Wednesday, December 4, 1991 -— North Shore News

Mix and match meals for the partying cook

I'VE HAD a lot of requests for various one-dish meals.
One reader requested ‘‘a chicken and rice mixture with a
curry flavor’? while another wanted ‘“‘something simple for
brunch.’’ That reader was looking ahead to Christmas
morning and didn’t want to spend it in the kitchen.

arpara
WMicCreadie

So, this column is a mix-and-
match designed to keep the cook
where the cook should be — en-
joying the party!

Country Captain
3 tablespoons butter
1 tablespoon curry powder
V2 teaspoon turmeric
i” cups long grain rice
leep water
4 Ib. chicken thighs (5 tb. if
you're using drumsticks)
2 large green peppers,
lengthwise
1 large onion, diced
2-3 cloves garlic, minced
2% cups stewed tomatoes (28 02.
tin)
Y: cup each: golden raisins and
slivered almonds
salt and pepper

Melt. butter and add curry and
turmeric. Cook gently for a
minute or two to develop flavors.
Add rice and stir to coat. Add
water and simmer gently until the
water is absorbed — about five
minutes. Remove rice from pan
and turn into a Jarge casserole
dish.

Turn .up the heat and brown
chicken. You won’t need any fat
if you toss the thighs around. If
using skinless thighs, add a bit of
oil. Remove browned thighs to
casserole, on top of the rice.

In the same pan, cook the green
pepper, onion and garlic until
limp but not brown. Remove to
casserole. Add tomatoes to pan
and boil. Pour over the casserole.
Add raisins and almonds. Stir the
mixture very lightly —- just wiggle
it around a bit. Bake, covered, at
400°, 30 minutes or until chicken
is cooked and the rice is tender.
Serves eight.

Ages ago — when our friends
were getting married (not their
kids) we were invited to a summer
brunch — shower for a young
man who worked for Brian and
his bride. The host prepared this

sliced

A Christmas gift
for all seasons.

uae

BUDGET BEATERS

dish and it was a big success.
There was a large fruit tray,
pitchers of juices, lots of coffee
and sweet rolls.

No-one spent much time in the
kitchen.

It was a perfect day. We sat
outside and the oniy alcohol serv-
ed was a mild champagne punch.
With all the juices and coffee
available a lot of the punch was
ignored.

I liked the idea of a shower for
the couple.

The menu works just as well for
a family holiday breakfast.

Creamed Ham, Eggs and
Mushrooms

This was served in bakery puff
pastry shells. You can use frozen
pastry to prepare the shells or
substitute toast cups (recipe
foliows). The host combined this
in an electric frying pan but you
can use a chafing dish or a casse-
role. It needs very little attention
but is best cooked in batches if
serving more than six to eight
people.

2 tablespoons butter

18 bution mushrooms (12”’)

2 tins mushroom soup

% tia milk or lizht cream

1- 4 oz. jar pin-entos, cut up

2 cups cooked sam — (don’t buy
the thin-sliced but look for a fam
steak or roll) cuted '2”°

8 hard-cooked eggs, quartered

18 tiny cherry tomatoes

snipped parsley

In a frying pan, melt the butter
and saute the mushrooms. Add
soup and milk and heat, stirring
until smooth. You can refrigerate
the sauce ut this point and reheat
it fater.

Arrange the pimentos, harm,
eggs and tomatoes in an electric
frying pan or chafing dish (low
heat). Pour the hot sauce over and
stir very gently — don’t break up
the eggs! Garnish with parsley.
Grind a lot of pepper on top.

One batch serves six but is easi-

ly put together if another batch is
needed.
Toast cups: Butter both sides of
tcimmed slices of bread. Press into
regular size muffin cups. Sprinkle
with a bit of seasoned salt. Bake
at 400°, about ten minutes. Re-
heat before serving.

These freeze but they will break
if crowded.

I don’t like Eggs Benedict. I
like ail the ingredients but, sepa-
rately. This is a similar dish.

Ham and Eggs with Mustard
Sauce

First, prepare the sauce and
keep warm over hot water in a
double boiler with a lid:

3 tablespoons flour

3 tablespoons butter

1 tablespoon Dijon mustard
salt and pepper

1% cups milk

Stir butter, flour and mustard
together in the top of a double
boiler over low, direct heat.
Season. Stir in milk gradually and
heat until thickened.

For the base:

6 Engtish muffins, split and

toasted

6 hard cooked eggs, sliced

12 thin slices Black Forest ham
Heat the ham in the microwave

until edges curl a bil. Arrange

ham and eggs on buttered muf-

fins. Spoon sauce over.

Garnish:

Sliced black olives

pimento strips

sliced green onion

diced multicolored peppers
Garnish with any or 21 of the

ubove. Serve hot.

BEST BUYS

SAVE ON: Whole fryers, 85¢ Ib.;
Value-Priced sliced baccn, $1.87;
Fletcher’s bacon, fam. pac., 4/
$7.47; Chinese mandarin oranges,
8-lb., $6.68.

BUY LOW: Smoked hams, $1.28
Ib.; boneless brisket, $1.88 Ib.;
frozen hens, 78¢ tb.; tomatoes,
48¢ Ib.; celery, 44/98¢; fancy let-
tuce, $8¢; English muffins, 6/88¢.
SAFEWAY: Pork loin roast,
$1.48 Ib.; stew beef, £1.98 Ib.;
lean ground beef (L-one 104 bag),
$1.68 lb.; Olympic bacon, $1.78;
Aquafresh toothpaste, 100 g, 88¢;
Mac apples, 49¢ Ib.

SUPER VALU: Fryers, 88¢ ib.;
pork or dinner sausage, $1.58 Ib.;
note coupons on page 7, Sunday
flyer; zucchini, 69¢ Ib.; bananas,
29¢ Ib. :
STONG’S: Baron of beef, $2.78
Ib.; turkey drumsticks, 58¢ Ib.;
cottage rolls, $2.98 Ib.; head let-
tuce, 49¢; green peppers, 49¢ 1b.;
cucumbers, 4#/$1.

SUPERSTORE: Note coupons,
page 1 flyer: The free frozen
chicken strips or nuggets might be
just what you need for entertain-
ing; whole toupie hams, $1.88 tb.;
country-style ribs, $1.78 Ib.; green
onions and radishes, 22¢; leaf let-
tuce, 38¢; tomatoes, 43¢ Ib.
LONSDALE QUAY MARKET:
Longiiner Seafoods: Fresh lingcod
steaks, $2.99 Ib.; fresh shrimp-
meat, $6.99 Ib.; fresh halibut

Se MRT gaat frente ete

Stands head and

steakr, $6.99 Ib.; fresh bay

scallops, $7.99 Ib.; fresh Nova
Scotia sea scallops, $10.99 Ib.
Salmon Shop: Canned red spring
salmon, 213 gr./7.5 oz, $1.99

each.

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A ante Aon me come ne ea — ——

aati + ba albert Pte Ne