eftover ham can still have its uses Leftover ham makes the base for an economical meal-in-a-dish for a hungry family or guests. lt can be a quick concoction. Just toss in whatever vegetables and seasonings you want. One version has ham cubes and potato chunks with a spiced creamy cheese sauce. Add cooked carrot slices, peas. zucchini chunks. celery chunks or corn. Vary flavors by using basil or marjoram, onion powder or curry or chili powder or mustard. Spmnkle top with crumbled corn chips, grated Parmesan cheese or sesame seeds. HAM AND MUSTARD CASSEROLE 2 teaspoons powdered mustard RECIPE WINNER 2 teaspoons warm water 5 tablespoons butter or margarine, divided 1/4 cup all-purpose flour 2 cups milk ! cup shredded Cheddar cheese 4 cups cooked potatoes cutinto l-inch chunks 2 cups cooked ham cubes 2 tablespoons parsley flakes 1 teaspoon salt 1 16 teaspoon ground black pepper 1 cup soft bread crumbs Mix mustard and warm water. Let stand for 10 minutes to allow flavor to develop. In a medium saucepan melt 4 tablespoons of the butter. Add flour. Cook and sur for 2 minutes. Sur in milk and mustard. Cook and stir until mixture boils and thickens. Boil for 1 minute. Remove from heat and add cheese: Stir untl cheese melts. Mix in potatoes, ham, parsley flakes, salt and black pepper. Pour into a buttered one and one-half quart casserole. In a_ small saucepan melt remaining | tablespoon butter. Stir in bread crumbs. Lightly spoon around edge of casserole. Bake in a preheated 350- degree oven until hot and bubbly and crumbs are golden, about 20 minutes. Makes 6 portions. (c) 1980 Suburban Features A different liver recipe The winner of our recipe contest this week 1s Mrs. Barrington-Foote with her recipe for Liver Stroganoff. Ms. Barrington-Foote wins a voucher for $10 worth of meat of her choice from THE TOWN BUTCHER LTD., 1254 Lynn Valley Rd_ | North Vancouver. You could be our next winner Send your favonte recipe to the North Shore MRS. BARRINGTON. FOOTE 988-4108 GET FRESH FROZEN SEAFOOD at reasonable prices Shrimp Peeied & Deveined 93° in Prawns 7 Peeled & Deveined *5. up Lobster Tail Capilano Supermarket 982 Marine Drive, North Van OPEN SUNDAYS 6 HOUIDAYS News Recipe contest, No. 202-1139 Lonsdale Ave.. North Vancouver, B.C. V7M 2H4. Be sure to include your telephone number. Liver Stroganoff Lib. container liver 1 small container sour cream 6 stnps bacon '4 Ib. shced mushrooms 1 large onion chopped a ve BAKERY THIFT Where day old breads ana slightly damaged prodiu ts ure soled ut ug fo Man 288 Vemberton Sat 9 IOS OG Avenue §g so CLOSEO MONDAYS 50% on Slice bacon into 1 inch pieces, cook in frying pan tll almost crisp. Drain most of fat. Add onion, cook until soft. Chop liver into small bite size chunks. Add to bacon and onion. Cook until shghtly pink. Add sliced mushrooms and sour cream. Simmer for 10 minutes Serve on top of egg noodles Serves 2-4. Delicious!' Sunday 12 00 North Vancouver C7-Wednesday, September 3, 1980 - North Shore News | Something to do with celery after it’s cooked Garnish with almonds How often do you think to serve a cooked celery dish? Usually we think of celery in terms of eating it raw and chilled and perhaps stutfed with a cheese spread. Celery makes a delicious accompaniment to” meat, fish or fowl dishes and also poes well with cheese or egg recipes. Those with a yen for Chinese cooking will enjoy a swect and sour celery which may be served with toasted sliced almonds as a tempting garmish. SWEET & SOUR CELERY 1 bunch celery 2 chicken bouillon cubes cups hot water cup sheed omons tbs. cornstarch tbs. cold water ibs. orange marmalade 2 ISp. salt « tsp. ground black pepper 2 isp. lemon juie 4 cup toasted sheed almonds _ ~~ Nw Keep Canada Beautiful E is the cooking of Italy... Tnm tops from celery (save for soups, stews, etc.). Separate celery into ribs. Cut into 2-inch lengths (makes about 6 cups): set aside. In a large skillet com- bine bouillon cubes and water. Heat and sur until boulllon cubes are dissolved. Add onions and reserved celery. Bring to a boiling point. Reduce heat and simmer, covered, until cel- ery is crisp-tender, about 6 minutes. Combine corn- starch with cold water. Stir in marmalade. salt, black pepper and lemon juice. Stir into mixture in skillet. Cook and stir until mixture boils and thickens. Stir in toasted almonds. Makes 6 portions. KITCHENS VANITIES COUNTERTOPS APPUANCES CERAMIC TILE 106 West 3rd St. North Van, 8 C. Phone 984-9741 DEALER FOR PANARAMA KITCHENS LEE: Now offering Formica $4 99°00 Tub Enslosures - Installed Thinking of replacing your countertops? ‘‘Call us’’ Bes Eee Crostini alla Frorentina — savoury cucken lovers served on toasts, Fettuccine con Pesto — A Genoese specralty of nbbon noodles wuth a sauce of basil. nuts wid cheese 5.50 Coniglio al Cacwatore — — Rabbit hunters style, marvnated un red wane. braised with fomaty, onion and mushrooms 10. So and many other superb Italian specialties Is CUCINA 1509 Marine Dr North Vancouver Ny 986 1334 Reservations and Directions Dinner Tuesday to Saturday from 5:30 OSCAR GRANN’S FURNITURE LTD. Custom made Furniture & Upholstery NOW SPECIALIZE IN: pg & CUSTOM REUPHOLSTERING * free estimates * superior workmanship * very competitive prices * immediate service * large selection of fabrics “Established 20 years on the North Shore” ' 237 E. 1st ST.,N.V. 987-9833