NEWS photo Mike Wakefield SISTERS NICOLA (left) and Allx took advantage of the recent hot weather to set up a lemon- ade stand for thirsty commuters in front of their North Vancouver home. 7 Pufis a good Yorkshire substitute Fram page 46 immediately. Switch from 2% to 1% for a week or so and then down to skim. Two per cent has _. five grams of fat per cup. Skim has no fat at all. Enough of restricted diets! Even the condemned get a last meal so here are a few decadent choices. SPINACH PUFFS Cut these small, as directed, for appetizers. Cut them larger as a great substitute for Yorkshire pud- ding with roast beef. 1 sheet frozen puff pastry dough 1 package (12 oz.) spinach souf- fle (frozen) 1 egg, lightly beaten Grated Parmesan cheese Thaw:the pastry and roll out 9" x 12”. Cut into 3” squares. Bake on an ungreased cookie sheet at 350°F, 20 minutes or until golden ~» brown and puffed. Lift off the tops and scoop out the soft insides — I used to return these bits to the oven and brown them — kids love it. Meanwhile, fill the bottoms with about two tablespoons of softened souffle. Replace tops. Brush with beat- en egg and sprinkle with Parmesan. Bake 20 minutes more. ZUCCHINI PIE 3% c. sliced zucchini British Columbi Handlewith care BCesEnvionment 2 large onions, sliced ¥ lb. mushrooms 1 Tbsp. butter 3 eggs ’c. water 4 uz. package cream cheese 1 Tbsp. mixed Italian herbs 2c. grated cheddar 4c. grated Parmesan cheese Tomato slices Steam the zucchini until just crisp-tender. Cook the onions and mushrooms in butter until limp. Combine. Blend the eggs, water and cream cheese in blender, add herbs and buzz to mix. Layer half the vegetable mix- ture in a deep pie plate. Top with half of the cheddar and Parmesan and then half the egg mixture. Repeat. Top the second layer with tomato slices arranged in a ring before the cheeses and egg mix- ture. Bake at 350°F, 30 minutes. Test with a silver knife and let stand five minutes before cutting. CHERRY NUT REFRIGERATOR COOKIES This makes a huge batch of cookies but they freeze well, unbaked and will keep a week in the fridge. Bake a sheet when you’re heating your oven anyway — great with ice cream for dessert. 1 1b. margarine 2c. brown sugar le. white sugar Pinch salt 3 eggs, beaten I lb. candied cherries, sliced 2c. chopped pecans 6c¢.flour - 1 tsp. baking soda 2 tsp. cinnamon Soften the margarine and beat with sugar until well blended. Beat in eggs. Stir in cherries and nuts. Sift dry ingredients together and stir in. Form into four rolls, wrap in plastic wrap and then tinfoil. Refrigerate at least overnight before slicing thin and baking‘on an ungreased cookie sheet. Bake at 350°F, about 15 minutes. I’ve never made this next cake but it’s a reader’s request! TOMATO SOUP CAKE 1c. sugar 2 Tbsp. softened butter 2¢. flour X tsp. salt 4 tsp. cloves ¥% tsp. nutmeg % tsp. cinnamon i can tomato soup 1 tsp. baking soda 1c. raisins, floured Beat the sugar and butter. Combine the dry ingredients. Mix the soup with the baking soda — use a bowl — it foams. Beat the dry ingredicnts into the sugar mix- ture alternately with the soup. Stir in the raisins. Bake in a sprayed loaf pan at 350°F for one hour. North Vancouver Schoo! District would fixe to thank the following-businesses for participating in a-successful student Pre-employment Work Experlence Program Maureen Buhler Colette Riml Work Experience Coordinators A & W Rostaurants Ad. Transmission Avaton Hotel BCAA, Bayside Campground Beavers Lumbor Dike Collar (me) GH. Catas & Sons C.M.t Rentals Canadian Coast Guard - Kitsilano Base Canadian Closet Capilano Nursarias and Florist anaie be : rospal Bridg ino Suspens eo Capilano View Cemetery Capilano Volkswagen Ltd. CARA Operations Ltd. 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