Wednesday, May 22,

1991 - North Shore News - 59

Tips and tidbits for barbecued birds

ONE OF the nicest things you can do on a barbecue is
chickens, threaded on the rotisserie and left to rotaic.

They baste themselves — keep
an eye on them, though. Flare-ups
are common.

A few hints:

© Three broilers fit the averge
skewer

© Balance the load, t: ning the
three birds together and at the
middie of the rotating arm.

° Tuck wings into neck cavity
and secure with small metal
skewers.

* Tie legs together with a tight
bit of butcher’s string, well soaked
in water.

© For ordinary purposes, all you
have to do is watch for flare-ups
and sprinkle with a bit of salt and
pepper, or other seasonings.

e For a special flavor, brush
every few minutes with bottled
Hoisin sauce — it’s delicious.

© The birds take about two
hours rotating, but test the
plumpest leg and the meatiest
breast with your meat thermome-
ter before unstringing the birds.
Undercooked poultry is a health
hazard. The thermometer should
tead i90F!

* ook

Any leftovers?) Make chicken

salad!
Chicker and Almond Salad
For every cup of leftover chicken:

THURSDAY

May 23-Ongoing to May 30. Bedtirne
Storytime for children 3 yrs. & oider.
7 p.m. Lynn Valley Library, 1280 E.
27th St., N.V. Info: 984-0286.

eee
May 23--Ongoing to June. Rap danc-
ing, squash, racquetball. and anima-
tion classes available at recCentre
Delbrook, 609 W. Queens Rd., N.V.
Info: 984-4181.

eee
May 23--Ongoing. Shotokan Karate
for ages 7 & older. Co-ed program
aimed at developing fitness, self
discipline, confidence & self defence.
6:30-7:36 p.m. Tues./Thurs. ar W.V.
YMCA (926-5541) & Mon./Wed. at
N.V. YMCA. (986-0388).

eee

May 23--Ongoing. N. Van Youth Band

Barbara ;
MeGreadie

BUDGET SEATERS

1 cup diced celery
Y% cup sliced almonds (I prefer
unskinned}
squeeze lemon juice
freshly cracked pepper
real mayonnaise to taste

Combine and chill, For an ap-
petizer serving, this is enough for
four — one scoop on a lettuce
leaf with lots of garnishes. Brian
particularly likes pickled beets and
green olives. I’m keen on black
olives. As a meal, serve it to iwo
and include stuff like marina‘ed,

cooked new potatoes, a green
(Romaine!) salad, hot bread and
as many garnishes as you can
devise.
a

Here’s a ‘new’ potato recipe

that I'm very fond of. It’s easy!
New Potatoes Capri

8 new potatoes, red skins
best, billiard-balf size

1 tin water-packed white tuna
Y Ib. green beans

are

Garnish:

Asparagus spears

Green onions

Pimento (canned)

Red or yellow pepper strips
Egg slices

Dressing:
1 cup real mayonnaise
‘1 cup sour cream
2 tsp. mixed, dricd Italian herbs
1 tsp. garlic granules

Steam the potatoes in their
skins until tender. Cool and then
slice or dice as you prefer, Drain
and pick apart tuna. Cut beans
into 2’* lengths and steam or mi-
crowave until crisp-tender. Chill
immediately under cold water.
This keeps the snappy green color.

1 do the asparagus on a plate in
my micrewave, covered with
plastic wrap. It, too, stays green if
you chill it in cold water.

Green onions can be whole or

“cluding the dressing:

chopped. Pimento needs slicing as
do the pepper strips. To hard-
cook eggs, place in cold water and
bring to a boil. Remove to the
side of the burner (covered) and
keep the heat on ‘‘low’’

Time 20 minutes and drain im-
mediately, refilling the pot with
very cold water (a tray of ice
cubes?) Shake the pot, cracking
the shells.

Refrigerate everything, in-
Stir ingre-
dients together.

To assemble, combine
potatoes, tuna and beans.
with dressing. Garnish.

This is nice because it can be
made ahead. Serves six and is rel-
atively inexpensive.

It looks very pretty and is !oad-
ed with vitamins (unfortunately,
the dressing is loaded with fat).
Oh, well.

the
Toss

eee

A reader called with a com-
plaint: ‘*‘You don’t have rice in
your cabbage rolls.’* Well, that
recent recipe (my favorite) doesn’t
have rice but there’s nothing
stopping you from serving it on
the side.

Small servings were also a prob-
lem with this lady, living alone,
using a cane or walker and
nostalgically remembering ‘‘rcast
beef and Yorkshire puddings;
steak and kidney pie.’’ Seniors

KIDS’ STUFF

§:15-2:45 p.m. Also: Snappy Dragons
for 5-8 yrs., 3:30-4:30 p.m. RecCentre

practice for 9-13 yr. old N. Shore
music students. 6-7:30 p.m. on
Yues./Thurs. at Highlands Com.
School. Info: Diane at 984-9969.
eee

23--Ongoing. Seymour Arca
Youth Services Society (SAYSS).
Community youth programs and
events. Info: Nurishah at 986-9055 or
Susan at 929-5519,

May

May 24--Ball hockey for teens. tnfo:
recCentre Karen Magnussen, 984-9341.
eae
May 24-Ongoing. Mini tennis for
chilren 6-9 yrs. 3:30-4:15. RecCentre
Lonsdale, 123 E. 23rd St., N.V. Info:

988-6166.

24--Ongoing to June 24.

May

Childcare Classes. Inside Out,

am. & Tiny Tot

Delbrook, 600 W. Queens Rd., N.Y.
info: 984-4181.

May 24--Ongoing. Pre-school
storytime for children 3-5 yrs. 1:30
p.m. Lynn Valley Library, $280 EF.
27th St.. N.V. Info: 984-0286.
eee
May 24-Ongoing. Big Bear Storytime
for ages 4-6. Drop-in for stories,
songs, films & fun. (0:30 a.m. WLV.
Memorial Library, 1950 Marine Dr.
aoe
May 24--Ongoing cach Wed. & Fri.
Toddler's Storytime. 10 & tl am. & 2
pom oat N.V. City Library, 221 W.
[4th St, Storytime for 2 & 3. year-
olds. Moms & babies welcome.

May 24--Ongoing. Am./Scand. Stu-
dent Exchange Program. Exchange
program with European Students and
N. Shore students. info: 921-6296.

SATURDAY

May 25--Ongoing. Free family movies.
S p.m. at Corban Theatre in the Mall,
116 E. 3rd St., N. Van. Info: 922-
6180.
ese
May 25--Ongoing. French Storytimes
every Sat. Jt a.m. preschool storytime.
}op.m. French immersion students.
NAV. City Library. tnfo: 980-4424,
ave
May 25--Onguing. Sat. Storytime at
10:30 a.m. 4-8 yrs. Stories, songs,
games. N.V. City Library, 126 W.

and singles don’t cook like that
any more.

The best suggestion I’ve thought
out is to make a batch of quick
stew and freeze it in small quan-
tities. This is one of thase recipes
that always works, freezes well
and doesn’t take a year to to get
to the table.

Quick Stew
3 Ib. stewing beer

1 envelope onion soup mix

water to cover — about 3 cups

gravy darkening
‘ cup ketchup

3 big jolts Worcestershire sauce
cup flour
“ cup water

Simmer the beef with soup mix
and water — about 2 hours or un-
til fork tender. Add gravy dark-
ening, ketchup and Worcestershire.
Thicken with a flour and water
paste. Divide into one meal serv-
ings and freeze.

To serve: Add any vegetable
you like. For steak and mushroom
pie, add mushrooms (cooked or
canned) and top with a square of
puff pastry (purchased). For
Stroganoff, add mushrooms, stir
in a tablespoon of sour cream and
serve with rice or noodles.

Plain old stew is easy — add
carrots, onions and potatoes.
Serve with Yorkshire pudding if
you like.

May 25--Ongoing. Sat. morning ba'let
classes for youngsiers aged 3-7 years,
at Delbrook recCentre, 600 W.
Queens, N.V. Info: 984-4181,

IIA STE NTN MRIS
SUNDAY

May 26--Ongoing. Mt. Seymour soccer
team for boys 15 yrs. and under, need
competitive players. Info: Rich, 972-
4582.

CTS
MONDAY

May 27-Fleor hockey for school-age
children. (nfo: recCentre Karen
Magnussen, 984-9341.

coe
May 27--Litthe Exptorers for
preschoolers & mini tennis programs
available at reCentre Delbrcok 600 W.
Queens Rd., N.V. Info: 984-4181.

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