RSET AITO ORRIN EZCRT AN LIN TERA LEPESANT ACTIN ALS SPN EW RL aA TDN IAEA LENDAN VOISALINP A EPO ISR ITNT TOE

is a favorite

Barbara’
McCreadie

~ BUDGET BEATERS

f WITH THE fast pace that so

many of us need just to keep |
- Up, fast food is a way of life. —
What would we do without |
an occasional visit from Mr

_ Swanson or the Chef?..

“Foy ately, many stow-cooking

Savoy leaves are puckered but they
will stretch oul to usable size,

if you are going {o make the rolls
on short notice, use Savoy and set a
BIG pot of water to boil, Core the
cabbage and pop it into the boiling»
water, Leave 5 minutes and remove
as many leaves as come away easily.
Retum the rest to the pot, It usually

takes three boilings to get enough
‘leaves, Rinse them in cold water to
~ make them easier to handle.

Cut some of the heavy centre rib

‘away with a sharp knife, carefully so -
aS Not to shred the leaf,

While the cabbage ‘is simmering,
_ Prepare your filling. Allow about 4
‘ cup, more or less, for each leaf.
Place the filling on the spot where
you pared down the rib and fold over
once, Then, fold in the sides —
envelope style --- and give it one-
more turn to completely enclose the
- filling, Place seam-side down in the
sprayed pan, Whisk the sauce ingre-

.. dients together in the bowl you used

to make the filling. Pour over the
rolls, cover tightly with a lid or foil
and bake 2% hours at 300°F.

“IL find it easier to bake the rolls

dishes can be made in big quantities." - before freezing — a big pan will re-

and many of them freeze very well.
Ii it takes is a bit of determination
and a free Saturday. A little know-
Ow helps, too.
Last week, i made up a batch of
- cabbage rolls, The quantities I'm
“using here will ‘fill a large, rectangu-
ar baking pan - — mine is 10"x 14"

_ It makes clean-up a lot easier if
you spray the dish with non-stick
“spray before you begin. es

Now, a word about the cabbage. .

irst,-choose a good-sized one —- 9" .
‘diameter, at least: Remember, the -”
teaves get smaller as you work |“
‘towards the core so you get more .
usable leaves from a big cabbage.
-than from two smaller ones. ©

Either regular green cabbage or

Savoy is fine. Savoy is easier to
‘work with as the leaves are looser.
As you work towards the centre,

aree eee Se ee ee :

_ heat in about 1% hours right from the

: freezer and quicker if you thaw them

first in the microwave or overnight in
the fridge. Do NOT let cabbage rolls

_ thaw on the kitchen counter.

Sauce: I've tried many combina-
tions and always go back to this sim-
ple combination:

1 tin cream of tomate soup
1 tin consomme soup

lt list some more options at the
> end of the column, but they simply
‘aren't as Popular with my family. -

TRADITIONAL MEAT AND
. RICE CABBAGE ROLLS
1 Ib. extra lean ground beef

% c. long-grain rice cooked in Ke.

water

‘Salt.
- 1 medium onion, finely chopped

1 egg

Ke grated Parmesan cheese

% of a small tin (213 mL) tomato
sauce — throw the rest in the
sauce

¥ tsp. granulated garlic

Freshly cracked pepper
Break up the meat with'o fork.

Use the fork to add the remaining

ingredients, one at a time, You'll find

that using a fork keeps the rice grains

intact and the mixture fairly light.
Spoon ‘onto prepared cabbage
leaves and proceed as above, This
will make about 16 rolls of varying
sizes — the smallest will be about 3”,

QUICK SAUSAGE-FILLED
' CABBAGE ROLLS
1 Ib. pork sausage meat
2c. poultry stuffing mix -— dry,
seasoned, crushed a bit
I egg, beaten
Simply toss the ingredients
together, mixing well, and proceed as
above,

PORK AND BACON FILLING |
1 Ib, lean ground pork
1c. cooked rice
2 eggs, beaten
1 medium onion, finely chopped
% 1b. lean bacon, cooked and crum-
bled
4 slices french bread
Milk :
Optional: 1 1-Ib. tin sauerkraut,
rinsed and drained
‘ If- you’re using the sauerkraut,
layer it on the bottom of your sprayed
pan. Combine all ingredients with a

fork.

To prepare the bread, sprinkle just
enough milk to be absorbed and then

‘pull the softened bread apart with a

fork. Finish up as above.

The traditional topping for this {

recipe is:

1 28-02. tin stewed tomatoes or
chopped tomatoes .

4c. brown sugar, dusted on top

And, what else can you top them
with? Try tinned onion soup mixed
with a tin of tomato sauce. Or, if you
like something quite sweet, use one

quality: ‘throughout. “You'll.
say Why didn't.| think of.
‘that?’

SO aRR RS RSEOR EERE

Purchase Save the
Children

Fund of BC

cup bottled chili sauce and one cup
strong beef broth, from cubes, :
We always have sour crear on the
side, I serve rice with the sausage
filled rolls and a potato dish with the
others — try potato pancakes, scal-
loped potatoes or even potato salad.
Green (spinach!) salad is great, too.

Let Venice Bakery do the

Christmas Cards.

For a retail outlet near you
phone 685-7716

& Don’t bother to bake! -

baking for you and enjoy the

holiday season

Airvond Stollen .....9.99 Fruit Cakes (900 gm) "25.99 ©

Christmas Logs .... 411,98

Butter Shortbread(dcz) §,89

German Chocolates & many more speciality itema

THIS’ WEEK’S BEST BUYS:
Pepper KOLBASA . . im - hey
Cervalet. oc. ....00. $B F9 0g
Pate - pepper or cognac . « PO S00,

‘PARTY TRAYS.

> OFF

Made to order: cold cuts, cheese, pastry, vegetables, .

fruit, buttered bread or sandwich trays.

DECEMBER 7-Si, 1994

Hours: Mon- Sat Bam- “6pm Sunt Oam-Spm
785-61 78

1350 Main Street, North Van. ; -

‘tetas eee euage

taveeens