ee # SQ - Wednesday, March 6, 1991 — North Shore News FOG! Absence makes the mind wonder... OVER THE many years that I’ve written this col- umn I’ve discovered that certain recipes are popular favorites. Appetizers and vegetable casseroles top the list. Barbara BUDGET BEATERS Any oatmeal feature brings readers to attention — everyone on the North Shore seems to like oatmeal cookies. Another favorite is canned cor- ned beef. Requests for reprints of various recipes using this product are frequent. What is even more interesting is that so many of them come from very young readers — always young women. When I get recipe requests from men they have been invariably from older guys. | have to suspect that either the young fellows have been so well trained by their mothers that they don’t need help or that they don’t cook. So much for the ‘‘new generation.”’ There are two things that Brian doesn’t do. He’s never cooked a meal in his life and he’s never operated a washing machine. On the other hand, 1 rarely move a vacuum cleaner. He likes cleaning kitchens (but, I’m a tidy cook, cleaning as 1 work so the mess is usually small). The men who call for recipes or advice want to make something that they like to order in a restau- rant. They are content with mak- ing one or two. personal specialities and appetizers and pasta sauces lead the request line. Here are some of the men’s re- quests: Fried Cheese This is a delicious appetizer but plan to serve it immediately to not a big crowd. It needs guarding. The shape of the block of cheese you are able to buy is the essential problem. In the U.S., you can buy 5’ square olocks of firm white cheese — jack is an example. Here, finding blocks isn’t easy and you may have to do with wedges, cutting as you can. 4 - 5S squares of firm white cheese, cut 2" thick flour 1 egg, beaten with a teaspoon water Siae dry breadcrumbs olive oil tlemon, cut in quarters seasoned salt freshly cracked pepper Dust cheese slices with flour. Shake off excess. Dip first in Seaten egg and then in bread- crumbs, making sure that all the cheese is weil covered. If you miss a spot the cheese will melt through. Heai the olive off — enough to cover the bottom of a 12" skillet to “’" —— until you can really feel the heat when you place your palm over the pan. On my stove | set the cial at “imed-Hi."* Fry the cheese quickly, on both sides. Serve with a femon wedge and dust with seasonings. Another touch for fried cheese is salsa. | prefer Victoria brand — it’s light and comes in a number of temperatures. eee Our newly-adopted cat, Ginger, objects to my typewriter, He stands, as he is doing now, at the front of my desk, paws and chin resting on the top. He’s one massive cat but gentle and loving. However it’s a bit unnerving to have big amber eyes staring at you as you try to concentrate on reci- pes Pickled Herring Dip This, too, is well-liked by men. It’s wise not to tell any guest what's in it. Everyone likes it until someone siys ‘‘herring’’! Ya Ib. pickted herring fillets (these are sold in fish markets or you can buy botiled), diced 1 large Red Delicious apple, cored and diced (don’t peel) 1 cup very fresh walnut pieces (for perfection, crack and split your own) 1 cup sour cream (small carton) grinds and grinds freshly cracked pepper Combine ingredients. Serve with crisp crackers — try the big sesame seed ones or even Triscuits will do. eee Humus le doesn’t matter how you spell it, this is Greek-style soul food. Serve with big sesame crackers or hot pita bread wedges. 2 - 14 oz. tins chick peas 4 cloves garlic, peeled 1 teaspoon salt % cup olive oil fuice of one lemon fresh parsley, snipped mint leaves, if you can find them Drain chick peas. Combine with garlic, salt, oi! and lemon juice in blender or food processor aad whip until smocth. Place in a serving bowl and dust with snipped parsiey. Mint is wonderful with this — snip some on top and garnish the dish with whole leaves. oee BEST BUYS . SAVE ON FOODS: The best buy of the week is frozen utility turkey, limit-1, at 89¢ Ib. Edam cheese at 85¢, 100 gm is a good choice for the Fried Cheese recipe. Grapefruit, 54 bag, $1.56. SAFEWAY: If you buy big orders, clip the $30 coupon, good for that discount if you buy $200 groceries. Also clip Roman Meal bread coupon — buy one, get one free. Good week for fresh pork — butt roasts, bone-in, $1.18, butt steak, $1.98 Ib.; Ardmona tinned fruit, no sugar, packed in pear juice (healthy stuff), 398 ml tins, 98¢; Empress margarine, 34, $1.98; Robin Hood flour, 10 kg.; $4.98; Town House tomato juice, tall cans, 98¢, limit-2: red seedless grapes, 87¢ Ib. BUY LOW: Cross rib roast, bone-in, $2.18 1Ib.; bulk wieners, $1.18 Ib.; Nabob coffee, $1.98 Ib.; Niagara frozen orange juice, 341 mi, 33¢@; Elflison’s all-purpose flour, 10 kg, $3.88 — you can do a lot of baking with that! — $3.88; tomatoes, 48¢; fancy let- tuce, 48¢; AND — another reader recommendation about sausage — Buy Low pure pork is said to be a favorite, $1.78 Ib. STONG'S: Pork: Butt roast, $1.58 Ib., sideribs, $1.68 Ib., steaks, $1.88 Ib.; Cheez Whiz, 500 mi jar, $3.89 (kids like this on toast after school!); Golden Delicious apples, 39¢ Ib.; celery and cabbage, 25¢ |b.; green pep- pers, 59¢ Ib. LONSDALE QUAY MARKET: Bod the Butchers Hampton House, chicken nuggets, $1.69 doven or $§.99/73 Jb. box. Kraft PARKAY MARGARINE 136 kg Thru March 9/91 REGULAR STORE HOURS MON., TUES., WED., SAT, 9a.m. to 7p.m. THURS., FRi., 9a.m. to 9p.m. SUNDAY 10a.m. to 6p.m. LYNN VALLEY CENTRE ONLY MON.-SAT. 8a wares) Lust 0lbs. BF Free Maintenance. 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