F'0oD Spice up meals with these extras BORING FOOD is just that. It’s a fried pork chop with some kind of potato and a spoonful of frozen, mixed vegetables. It’s the same menu used for TV dinners — fried chicken, served with the same as above. {t’s a can of spaghetti heated on a hot plate. It fills the gap and sometimes it’s inevitable. When it gets to be the dinner menu every night it makes you consider firing the cook. Much like eating every meal in the same res- taurant (because it’s cheap), it makes one long for the kind of meal where someone takes the time to do something extra. Here are some extras: Corn Flips These are true Budget Beaters. They team with anything — even bacon and eggs — but give a meal that ‘cooked — not thawed’’ feel- ing. 3 eggs, separated 1% cups frozen corn, lightly steamed or microwaved, drained Y% cup flour salt and pepper salad oil for frying Beat the egg yolks. Add corn and seasonings. Stir in flour. Beat the egg whites until stiff. Fold in. Drop by tablespoons into hot oil and fry until golden on both sides. budget beaters Barbara McCreadie I’ve added a bit of grated onion or green pepper to these and even topped them with diced tomatoes. eet Speaking of tomatoes, fried any lately? Not that they’re cheap just now — and I'd like to know why. Half-inch thick slices of beefsteak tomatoes, dipped in flour, then egg and then fine, dry crumbs are wonderful when fried in oil. Don’t make them soggy in the middle — fry briskly so the crumbs brown while the tomatoes are still firm — but hot. These don’t hold — serve im- mediately. Lots of cracked pepper is nice, and if you aren’t worried about cholesterol, try frying in bacon fat. awk You might like this recipe for meatballs in sauce. It’s another of those Tuesday night recipes that makes the cook a hero — some- thing’s on the stove when the rest of the crew gets home. The meatballs can be made and frozen. It isn’t a fot of work to add the sauce. It is also permissible to skip the browning and simply cook the raw, frozen meatballs in the rest of the stuff. The sauce is nice on rice. Sweetly Different Meatballs 2 pounds lean ground beef 2 eggs 1 cup fine, dry breadcrumbs 1 cup apple sauce salt and pepper SAUCE: 1 small onion, grated 2 ribs celery, diced 1 carrot, grated 2 cups temato juice, mixed with: 2 tablespoons flour 2 teaspoons sugar Brown the meatballs in a non- stick frypan. Add the vegetables and cook slightly. Add the com- bined juice, flour and sugar and stir until! thickened. Either cook top-of-the-stove, covered or in a 350°F oven, about 45 minutes. eet I doubt if anyone makes bak- ing-powder biscuits any more. I don’t mean the ‘throw the water into the Bisquik” kind, but the real ones. They dip nicely into gravy, bake on top of casseroles and make up in a jiff. Baking Powder Biscuits Use your hands to mix these! 2 cups four 4 teaspoons baking powder Yr teaspoon salt Y, teaspoon cream of tartar ¥%, cup Crisco 44 cup milk Toss the dry: ingredients together. Rub in the Crisco until the mixture is fine-grained, like oatmeal. Add milk, stirring just until the flour is lightly combined. Roll the dough around with your hand, getting the last bits. Knead it until you count to 30. Roll into a tube, about 1% in- ches thick. Cut off one inch slices and bake at 450°F about 10 minutes. If you’ve got a bubbly casserole cooking, layer these on top and spike-up the heat. You can also drop them by tablespoonfuls if you’re in a rush — they take a lit- tle longer to bake. For a change, add a cupful of grated, sharp cheddar cheese to the flour mixture and = carry = on. Wonderful with fish casseroles. They also make a fine breakfast, with a few grilled sausages. wee This is an OLD recipe. It’s fast, can be made ahead, and is a favorite with those who like a “touch” of curry but not a flam- ing-hot mouthful. Simply mix ingredients, roil frozen chicken thighs in the mix- ture and put in your oven, setting the time-bake feature. Leave up to six hours before cooking time begins. Chicken Diablo 3 Ib. chicken‘thighs Y% cup (2 square) margarine Y, cup honey % cup prepared mustard (or 1 ta- blespoon dry) 1 teaspoon salt 1 teaspoon curry powder Rinse and dry the chicken. Melt margarine in a shallow, pyrex bak- ing dish. Stir in remaining ingredients. Roll the chicken pieces in the sauce mixture — spooning over a bit if the thighs are frozen. Bake, covered about 1% hours, depending on the size of the thighs. Uncover and run under the broiler to crisp. Any of the prepackaged rice mixes — the seasoned kind — are acceptable with this. It cries for broccoli —- steamed and then toss- ed with butter-toasted aimonds. WE RESERVE THE RIGHT TO LIMIT QUANTITIES. BONUS: wit EVERY VIDEO PURCHASED YOU WILL RECEIVE: - A Souvenir NHL Puck - A personally autographed 8x10 picture of “Gordie” - Your photo taken with Gordie comp- liments of Save-On-Foods One Hour GORDIE HOWE OCT. 28 IN PERSON AT THE FOLLOWING SAVE-ON-FOODS & DRUGS STORES. RICHMOND 11 a.m.-4. pam. HGHoND STATION SQUARE 3 p.m.-5 pam. aysi COQUITLAM 7 p.m.-9 p.m. 2 LQusHEED Hwy. _PINETREE VILLAGE 69 ~ Wednesday, October 26, 1988 - North Shore News