C13 - Wednesday, December 14, 1983 - North Shore News

CONDIMENT OR SIDE SALAD

HOW ABOUT some really Hot Stuff?

When we say ‘‘please pass the mustard’’ in this
house, we mean what is called the English variety, a
paste made of the dry yellow powder mixed with
water. A dash of salt is always included, and a little
time allowed for the paste to stand, and ‘‘cure’’ to

its full strength.

the
kitchen
ranger

by Eleanor Godley

The only thing (we're not
speaking of horseradish) to
equal it in BTUs is the
Japanese ‘’wasabi’’, also a
powder to be mixed with
water but green, not yellow,
and it will clean out your
sinuses in a jiffy.

Clay or ceramic mustard-
pots will keep the mixture in
good order for a week, but

Snacks
for the
guests

SAVOURY TIDBITS
TY oz. can

tomato sauce (234mL)
1 cup white wine

ortomato juice (250mL)
Y% tsp. garlic

salt (imL)
“ tsp. oregano (IimL)

4 oz. can cocktail

sausages, drained (120g)

10 oz. can button
mushrooms, drained
(284mL)

in a saucepan combine first 4
ingredients. Simmer 5
minutes. Add sausage and
mushrooms Cover and store
in refrigerator To serve, sim-
mer covered, about 20
minutes Serve in the hot
sauce, providing colored
picks for spearing sausages
and mushrooms
DILLED SEED BALLS
(30 to 35 balls)

607 cream cheese (180g)
‘4 cup finely chopped
dill pickle (5Om1 )
‘A tsp Caraway
seeds (2m )
Ye isp garlic
salt (imi )
2 hard cooked cggs
sctved
| cbsp dned minced
parsicy (iSmt)
Biend first 4 ingredients
Chill Drop by small teas

poons into egg /parsicy minx
ture Shape into small! balls
Serve well chilled

HAM SPREAD

Mia well f cup) (250m1)
ground cooked ham, 3 tablics
poons (45ml1 ) mayonnaise, 2
tablespoons (30m) chil:
sauce, | tablespoon (ISmi )
prepared mustard and “
teaspoon (2mL) cach chil
powder and brown sugar
Spread on crackers oF toast
rounds

other receptacles let it harden
and dry out so that it has to
be soaked to remove. Mixing
the powder with milk, rather
than water, will also keep the
paste soft and useable, but it
mellows it too, somehow, so
that your heat quotient is
vitiated.

Dijon-style mustard, the
already-mixed and seasoned

|

a...
@We've got the lowest prices,
and a free Microwave Class.

Gamet

ac Van ons

European variety, does not
appear at our dinner-table,
nor does it get invited to
share the hot-dogs or the
corned-beef sandwiches.
Around here it is just one of
the condiments, interesting in
salad dressings, mixed into
ground beef patties and
loaves. It does transform
Brussel Sprouts, and if your
group is indifferent to this
cute little winter vegetable,
try mixing equal parts of
Dijon-type mustard with soft
or melted butter and stirring
it about with the hot, drained
vegetable just before serving.
I like to stir in an egg-yolk,
too, and a bit of cream, for a
proper sauce which needs
slight cooking.

But my friend gave me a
whole new window on
mustard when she gave me
the recipe for MUSTARD
MOUSSE. It can be either a
condiment or a side-salad,

and it keeps in the
refrigerator for days and
days. It needs maybe 15

minutes for the making, but
an hour to chill to firm it up,
so bear that in mind when
you start.

Pour the juice of 2-3
lemons (depending on size

“See us today & start micro cooking tonight!”

Canada’s Largest Microwave Specialists
The Contre Pash

Royal
@390 Park Royal
West Vancouver, 8.C VTT 1949

STORES ACROSS CANADA &

and juiciness) over | envelope
of plain gelatin. Mix and set
aside.

This next mixture is to be
thickened over hot water, so
you might as well use the top
of the double-boiler as your
mixing-bow!. 1 reduced the
sugar drastically, as you will
see, as I wanted this as a
savory, and I increased the
mustard content with dry
powder for the same reason.

Beat 4 eggs

Add ™% cup of sugar (1 used 2
Tbspns.)

3 Tbspns. Dijon-style
mustard (and | put in the
same amount of Colemans)
“ tspn. of salt

Y% cup of cider vinegar

1% cups of water

Favorite

Mabel’s Curried Almonds
are a favorite gift. Spread 2
cups whole blanched
almonds in a shallow baking
pan and dot with | tables-
poon butter. Bake in 350° F.
oven 15 to 20 minutes, stirr-
ing during baking to coat

aes
@Exclusive S-year full warranty

available.

Centre

Blend and stir these ingre-
dients, without actually boil-
ing them, then stir in the
lemon-gelatine and continue
Lo stir until thickening shows.

Set the pan in the
refrigerator, and when it is
nearly set whip up | cup of
whipping cream and fold it
into the mousse. Scrape it in-
to your chosen mold and
leave it until it's set.

You can chop parsley all
over it, and cut it into blocks
and set them on to lettuce
leaves for an_ interesting
salad, or you can spoon it on
to servings of cold beef or
ham, or offer it for hot meals
im a mayonnaise-server. It’s
unusual and very refreshing.

foods

Blend 2. teaspoons
seasoned salt with % teas-

poon curry powder; sprinkle
over nuts and stir. Bake

nuts.

another 5 minutes. Spread on

paper towels to cool Makes 2
cups.

CUAARGEN

VISA

Make it hot with Mustard Mousse

MICROWAVE
OVENS
THE LEADING BRANDS

AT
LOW WAREHOUSE
PRICES

FOR LE hon
Tat DIFFERENCE

‘WisuT OUR NEW SHOWROOM:

COLONY

HOME FURNISHINGS
OPEN TO THE PUBLIC —
1075 Roosevelt Cres.

im open. Mon. Sat. from 9 am to S30 pm
SVNGS LK.

“OM me a tee
Bae ak wee

ere

AG

ae
wien oe

CD ad
WA a EN

1 sd
vem om mee ee