a

time you had a dessert?
Well, nothing does more for
your man-of-the-world im-
age than fresh fruits with
cheese and a Jiqueur, but
what if you’ ve invited Mom
over for dinner? .
These. three are made in
minutes, ine -have the

Think maybe it’s about

C4 - Sunday News, September 13, 1981

Peach Bake: Turn the oven
on to 350F (180C) while you
grease a pie plate or cake tin
with ine. Drain a can
of peach slices and dry the
slices. (Heck no, just pat.
them with paper towel!) Lay
the slices in the prepared

- In a cup, mix % cup (60

'- mi) of brown sugar with the

same amount of white. You

. also need  tspn. (2.5 ml) of

grated lemon. rind, which
you cay buy in a jar-or which
you can produce by rubbing

a fresh lemon lightly over the —

tiniest holes in the grater.

’ Sprinkle this mixture with

your fingers, or a spoon, all
over the peaches.

Now into a bowl, put one

4, Cup of sour cream, which is
the: whole of the smallest __

-, container or 125 ml, with “4 — .
cup (60 ml) of flour, 4 tspn.”

(2.5 ml) of baking soda (has a
cow on the box), and the

" Same of salt. Mix this all up
_ and spoon it and spread it

over the fruit, then shove it
into the oven for half an
hour.

Apple Spice Dessert:
_ Child's play.

Turn the oven to 375 F

Exotic salads

~ Now is a good time to im

dulge in. fruits,
those one often doesn't sam-

ple...
With today’s jet-fast
ion of most fresh
foods, éxotic tropical fruits
such as fresh papayas, man-
goes anu pomeloes are avail-_
able from the islands and
such countries as Spain and
Mexico throughout the year.
Freshen up menus with
such new taste treats as a
papaya crown or mexicorn
salad. These salads go with
any meat. or fish or poultry
dish and make a good lunch-
con base, too.

PAPAYA CROWN
SALAD
1 can (6% o2_) tuna
drained
“ cup finely chopped greeo

tuna, green
onions, cucumber. chilics,
capers aod mayounaisc in

ee

mixing bow!. Season with
salt and papper and chill for
several hours. Make papaya
crowns. by slicing each
papaya in half and removing
seeds. With sliced side
down, cut a wedge 2 inches
deep froni the stem end of
each half. Sprinkle cach half
with lemon juice and
refrigerate until ready to
serve. To serve, stand 2
papaya halves in a small cup
and fill with tuna salad mix-

HER: S.ce¥™

U | Cie

C Fall Ave.
North Van

you're nota

4900). Put half of a pat of
™ e into a foil..dish .

and set it in the oven t6 melt. - -
Grease an oven dish ond = i.

dump into it a can of apple-

ma on
pie filling. Sprinkle over the :” (1
apples the contents of a box...”
of spice cake mix. Drizzle -

over the works that melted:

Nobody but you will know
genius.
Apple Pie: Turn the

and when it's all stirred up,
scrape . it “out

for one half hour. It’s

“magic” because it auto-
matically creates its own sort
of crust, and J tell you, your

_ afterall.

Whipped cream,’ ice
cream, any

plain
one of them leads to a great

Mom's going to think you .
may amount to something | -

cream, sour cream, yogurt, .

into the a a
prepared plate and bake it ~

oven to 350 F. ‘aa0C) and. conclusjon.

 ASLOWAS

$237™

with these features.

© Direct Screw Drive —
the system pioneered
by Alliance

e Automatic Light Delay
Safety Reverse

-® €xtra Touch of Safety

— push once to open,

twice to close.

ore zucchini magic

By SUDITH MATHEWS 1 small onion in | tbsp filling, bake at 350° for 30,
; . butter min. 270-9861

There is probably no Combine: Seeus
vegetable more versatile 2 eggs . tor
A zucchint My personal 1 8-ounce can corn, one
acme drained @) Pitch-in ([S “=e
Zucchini. How. true! ‘4 cup crushed saltine gy \ . NEEDS!
These recipes give you a crackers
choice as to use meat or not. Ye ou ted

Prepare zucchini is the maton ct F
same manner for both ‘A tsp. salt ;
recipes. Half and scoop out, %. tsp. each: thyme
leaving “% inch shell: garlic salt, pep -

3 - Ginch long zucchinis. .
Place in baking dish. Add cooked: onions &

chopped squash. Spoon in

CORN-STUFFED
ZUCCHINI
Chop scooped out ITED .
squash. .
In skillet) cook until wn BON vs

tender:

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.) » ALCIFOR THE UNBEATABLE PRICE OF

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Qpen nghtly trom 5pm except Sunday and Monday Reservations Preterred
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Saturdays call 140 E. 2nd St.
between 10.4 North Vancouver
988-6711 “a dining experience’

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