44 — Wednesday, June 27, 1990 - North Shore News Comics BROOM-HILDA BROOM-HILDA, [WANT 10 THANK YOU ON BEHALF OF ALL THE CHILOREN FOR YOUR PELIGHTFUL TOUR OF THE HAUNTED FOREST. | EMIT Feu, MS. ACAPELLA, You GET tie’ PROMOTION! YOUVE COMPLETED TH LAST OF SbuR TWELVE TASKS! _ME A PUSH AND Iv6 A VERY PROUD MOMENT FOR A GRANDFATHER WHEN HIS GRAND- CHILD STANDS FOR THE VERY FIRST 100 Vrouw Moats Some AN Rigs Neneven eet ME T1989 feos arene a Spnanare MC AN NGM “eMENe? Tf KNOW IT WAS A DEUGHTFUL EXPERI IN WHICH MANY THINGS WERE LEARNED. Hed, PEE WEE, GIVE AND IT6 AN ESPECIALLY PRO”ID MOMENT WHEN THAT GRAND - FATHER IS MIKE MOTLEY, AN OLD DIEHARD SPORTS FAN... EIMHEL..L LOVE TRAN THE POTATOES THE SALAD. . MORE THAN THE SOU, EVEN MORE THAN THE VERY STEAK ITSELF YOU {DUNE SHOWN “bv CAN SUCLESSPULLY CARRY A BOARD MEFTING! E ) MORE. MORE THAN = ANIMAL CRACKERS A MINUTE AGO I WAS BROWN — NOW TM LIGHT OREEN / a * 3 LCOK, CHAMELEON... LIKE I SAID... Se resas Boon BAD i lr F 1it0 Tenge Moga Senices, INC An Rignta Reserved AND (T HAPPENS DURING THE SEVENTH-INKING STRETCH, CAN WE PUT \ THIS THING BETWEEN ME AND THE DesserT / ZEHND US 7 ; -YOD SHOW ME SOME MUTED PLAIDS AND SPRING PAISLEYS AND WE/LL TALK.» NOT THE LEAST OF WHICH 16 IN THE FUTURE TO BE BACK BY NAPTIME ! "BiG ENoUGH" SIR? Movement workshops begin A SERIES of workshops on Awareness Through Movement will be offered this summer at the recCentre Lonsdale. The workshops are based on the work of Moshe Feldenkrais who has developed an innovative method of neuromuscular repatterning. The method uses a gentle ap- proach to reduce muscular discomfort and develop better posture and breathing, greater flexibility and mobility and to im- prove coordination and balance. “It is suitable for any age or fitness level, especially those desir- ing rapid phiysical improvement such as after an injury or to im- prove performance for those in athletics or the arts’? says Anna Haltrecht, instructor. The workshops at the recCentre begin on July 3 and are held be- tween 6-7:30 p.m. The cost is $18. For further information calf 988- 6166. Additional workshops will be held on Saltspring Island. For details on these, contact Haltrecht at 254-2534. When the kids leave home, casseroles get forgotten... ONE OF the things I miss the most about cooking for a houseful of kids is the casseroles I used to make. I'd sooner have a big plateful of my favorite macaroni dish than a filet mignon. When the kids all lived at home, going out for filet was a treat. Now ! could afford it every night but the cats eat most of it. Worse, Brian’s a sort of meat- potatoes-gravy guy. He likes hot dogs and canned beans but any- thing mushy like a casserole he hates. True, he ate his share when the kids were home — knowing that you don’t fecd a family of budget beaters Barbara McCreadie Pa five on roast beast, uniess paying your mortgage is a low pricrity. I’ve been asking my friends for their favorite casserole recipes, hoping I might get invited over for a taste. More, I don’t have a single fe- male friend who is a poor cook. Some of the guys are quite pitiful but who asks the Old Boys’ net- work to publish a cookbook? And, did I drop a clanger with that remark. Men often are wonderful cooks but they usually stay away from casseroles. Anyway, here is a selection of my friends’ favorites. Marslene's Shipwreck Casserole 2 potatoes, peeled and sticed 1 onion, peeled and diced 1 [b. iean ground beef YM cup raw rice 2 cups sliced celery salt and pepper 1 tin tomato scup T tin water Marlene specifies that she deesn’t butter the dish. I asked her who washes it afterwards and got a laugh for an answer. She also told me that she always dou- bles this recipe, as | would if feeding four big men. Layer the potatoes on the bot- tom of a mid-sized casserole with a lid. Salt and pepper. Add a layer of onions and more salt and pepper. Crumble the raw ground beef on top and more salt and pepper. Sprinkle with the raw rice. Top with the celery (more salt and pepper). Mix the soup with the water and pour over. Cover and bake at 375° for one hour. Reduce heat to 350° and bake another hour. Marlene also told me that another friend didn’t have any tomato soup so she threw a big can of pork and beans cver in- stead. Reported it was wonderful. ke Jan’s Wiener Winner 1% cups macaroni, cooked and drained % cup each, diced onion and green pepper 3 tablespoons butler 3 tablespoons flour 1 teaspoon hot dog mustard dash Worcestershire sauce T cup milk 1 tub (506 gm) creamed cottage cheese Y% cup sliced olives (black or preen) 12 wieners - half sliced thinly, the other half cut in half, end-to-end salt and pepper paprika Return drained noodles to the pan ysu cooked them in. Stir in butter, green pepper and onion and then the flour, mustard and Worcestershire. Stir in milk, ‘‘stir like hell over medium heat until thick.’? Add ‘cheese, sliced wieners, olives and salt and pep- per. Turn into a round, greased casserole dish and top with the end-to-end wieners in a fan shape. Sprinkle with paprika, Bake 30 minutes at 350°. Jan feeds four with this but she’s got teenagers. She also says that coleslaw is a great go-along as is hot bread. “The kids spear the wieners off the top, roll them in buns, add coleslaw and eat that part like hot dogs with the noodle casserole on the side. Kids know what they like.’” xk & This casserole came to mind when I was soliciting recipes from friends. It’s easy, tastes good and I have probably made it 100 times. My Monday Casserole 1% Ibs. (about) lean ground beef 1 big onion, chopped salt and pepper 1 tin Blue Lake green beans (or cut beans) 1 tin Lomato soup about 2 cups leftover mashed potatoes Tepe butter grated Parmesan cheese Saute the beef and onion until onion is limp and beef no longer pink. Drain any fat but there shouldn't be much. Season to taste. Add undrained beans, soup and heat, stirring until boiling. Simmer slowly until tiquid is like a medium-thick gravy. Meanwhile, warm the potatoes. Beat iu the egg. Divide into 5-6 mounds on top of the hot beef mixture. Sprinkle each potato mound with Parmesan and dot with butter. Bake in a hot oven — 400° about 15 minutes or until the potatoes are brown and crisp on top. BEST BUYS: STONG'S: Chicken legs, back at- tached so watch it!, 88¢ !b.; bulk wieners, 88¢ Ib.; pork or dinner sausage, $1.85 lb.; cod fillets, $2.88 lb.; MJB coffee, $2.29; cob corn, 4/99¢: cantaloupe, 39¢ Ib.; limes or lemons, 5/99¢, SAVE ON FOODS: Clip coupons from Sunday News: Western Fam- ily beans with pork, L-4, 48¢; sliced cooked ham, 375 g, $2.47, L-1; $1 off custom pizza. SAFEWAY WOODWARD'S: Top sirloin steak, boneless, $2.99 Ib.; lean ground beef, 104 pkg., $1.88 Ib.; chicken legs (back at- tached), 99¢ Ib.; Parkay marga- rine, 34, $2.48; peaches, 48¢ Ib.