46 - Wednesday, November 13, 1

Keeping the kids near the kitcl

ONE OF my daughters remarked that I goofed big time
when I didn’t ‘aclude Scottish Eggs in a recent column. It
seemed to her that if I got on to pub fares as I did with

991 — North Shore News

Pickled Eggs, I should have taken it one step further.

Scotch Eggs were one of the
treats that I used to make for
kids’ lunches. They pack well but
our kids never needed to pack a
lunch -- we live so close to both
Plymouth School and Windsor
that the kids came home every
day.

It was a mixed blessing.

When they were little, | knew
that I had to be home to dish up
lunch. That gave me a few gray
hairs when I got stuck in traffic or
was having such a good time with
my morning curling team that I
didn’t want to leave.

But, the advantages were marly.

1 had an opportunity to try rec-
ipes. I love testing stuff in the
kitchen but I learned right smartly
that Brian isn’t much of a test-
taster. My daughters are wonder-

ful.

They would bring friends home
for lunch, It was a great opportu-
nity to get to know their friends.

I knew where my kids were.
They didn’t get much opportunity
to loiter anywhere but our kitchen
table. It was easy to encourage
them to come right home after
school, bringing friends, if they
knew that I was baking that
afternoon.

Hungry kids get bitchy. Anyone

who has raised a family knows
that most rows start’ from 4 p.m.
So does a tot of mischief.
* I could control what they ate! A
kid left alone will grab for junk
food. It’s too easy to open a bag
of chips.

Barbara
NicCreadie

BUDGET BEATERS

T noticed, too, that my friends
who worked and left their kids
alone from 4 to 6 every afternoon,
filled the house with snacks. The
kids came home, switched on the
idiot box and gorged themselves
on Cheezies.

I know thet a lot of parents
must work, Such a pity.

Anyway, back to Scotch Eggs
and a few other kids’ choices.

Scotch Eggs

Traditionally, these were deep-
fried British pub fare. You can
deep-fry them but it’s foolish. The
sausage meat renders out and
spoils your cooking oil. It adds
unnecessary fat. It makes a mess.
Why bother?

~WARM UP -*
lYOuR WINDOWS |

AND

TraTT man
wits. iat. hid

Tn

SAVE!

preg reer
stead. AOE EEL <t whe Wf

Venetians ° Verticals ° Pleated Shades
(excluding silk)

Sale ends Nov. 30/91. Dec. 7

order deadline for all products

Specializing in Blinds and Draperies for over 7 years

1877 Marine Dr., N. Van.
#4-38%18 Progress Way, Squamish

Whistler

984-4101

892-5857
932-6647

:

t Ib. pork sausage meat

2 tablespoons finely chopped or
grated onion

1 teaspoon poultry seasoning or
sage

6 hard-cooked eggs, shelled

flour for coating

1 egg, lightly beaten with:

1 teaspoon water

fine, dry breadcrumbs

Mix sausage meat with onions
and sage. Carefully coat the esgs
with the mixture, keeping the
coating even and covering the eggs
completely. Roll in flour, shaking
off excess. Chill, uncovered for
about an hour. Dip in egg mixture
and roll in crumbs. Bake at
375°F, about 20 minutes or until
the sausage is firm when you pick
it with a sharp knife.

Serve hot or cold with your
favorite spicy tomato sauce for
dipping. i cut these in half and
serve with greens and_ sliced
tomatoes. For a crowd, make a
double batch and cut in quarters.

Another easy but so popular
lunch was my version of:

Eggs Fu Yung
Sauce:
¥1 cup water
2 teaspoons sherry
1 tablespoon soy sauce
2 teaspoons cornstarch

Whisk together in a _ small
saucepan. Cook, stirring over low
heat until thickened and clear.
Eggs:

6 eggs

leup bean sprouts

Y cup each, fixely sliced onion
and celery (your slices should be
about the same thickness as a
bean sprout and 1’’ long)

lt tablespoon soy szuce

1 tablespoon cornstarch

salt and pepper

Beat the eggs iightly. Prepare
vegetables. Whisk the soy sauce
and cornstarch into eggs and stir
in vegetables. Season to taste.

Fry the egg mixture quickly in a
hot oiled skillet — I drop it in %
cup batches -- pancake styie —
and turn it quickly as soon as the
bottoms brown. Serve with a
spoonful of sauce over top. This
ought to feed four but not in my
family!

Note: To stretch the above, add

November *
Special

en

a cup of finely sliced cooked
chicken or turkey, a few cooked
shrimps or a tin of drained
crabmeat, broken up.

My friend, Shirley Louie, has
an alternative recipe for the above
that she prepares as an appetizer.
It’s fantastic! However, don't try
to substitute ingredients in this
one. | did -- always experimen-
ting — and it wasn’t nearly as
good as the original. Self-rising
flour is available in bulk or in
small one-kilogram packages.

Live Crab

4”

cooked
with
Black
Bean
Sauce

Dim $

* Saturdays for month of November on 10 items

GOURMET
SALADS

Have all the convenience of fast food
and made fresh at the CHEF’S CUT.

LAMB SOUVLAKi

Per pound 596

13.00/kg

Prices in effect until November 16, 1991

Special Orders Weicorne
or phone 985-3069

Prop by
8:00 ANM-10:00 PM

& ask for Chef’s Cut

Chef’s Cut only at 1250 Marine Dr, North Van.

“a ORION OF OvERW TEA FdUUS:,