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C6 - Wedinesday, Sept. 16, 1981 - North Shore News

Autumn brings”
pleasures as the everyday
pace picks up after a
somnolent summer. There
are many eating treats still to
come as fall harvests turn up
pounds of apples, squash,

red cabbage and eggplant, to
name a few. This season
experiment with new

vegetable dishes such as an
authentic Near Eastern dish,
Armenian eggplant, a tangy
panned red cabbage, or
baked golden acorn squash
with fresh orange and honey.
These basically simple
dishes go well with your
favorite meats and fresh
game.

BAKED GOLDEN
ACORN SQUASH
2 acorn squash
2 tbispns butter
or margarine
2 tbispns honey
2 oranges, peeled
and sectioned
‘A teaspn salt
Yq teaspn pepper

many

Cut acorn squash in half
lengthwise. Scoop out the
seeds. Place cut side down in
large baking pan. Bake in
375-degree oven 40 minutes.
While squash is baking, melt
butter in smal] saucepan; stir
in honey and oranges. Turn
acorn squash cavity upside
down. Sprinkle with salt and
pepper and spoon orange
mixture into cavities of
squash. Bake 20 minutes
longer. Makes 4 servings.

1 teaspn salt

1 teaspn sugar

% teaspn pepper

VY teaspn dried
leaf marjoram

Melt butter in large skillet,
add onion and cook 5
minutes. Add remaining
ingredients and cook, un-
covered, over medium heat
for 10 to 15 minutes, until
cabbage is crisp and tender.
Makes 4 servings.

food

PANNED
RED CABBAGE

2 tbispns butter

or margarine
4” cup chopped

fresh onion
1 medium red

cabbage, shredded

RECIPE WINNER

- Eat salad. stay happy

The 1 winner of our recipe
contest this week is Miss
Lindsay Watson with her
recipe for Health Salad. Ms.
Watson wins a voucher for
$10 worth of meat of her
choice from THE TOWN
BUTCHER LTD., 1254 Lynn
Valley Rd., North Van-
couver.

You could be our next
winner. Send your favourite
recipe to the North Shore
News Recipe Contest, No.
202-1139 Lonsdale Ave.,
North Vancouver, B.C. V7M
2H4. Be sure to include your
telephone namber.

HEALTH SALAD
Ingredients
3 large carrots
! onion or 6 green gnions
3 sticks celery
3 tan apples
‘A cucumber
1 doz. radishes( opt.)
2 avocados(opt.)
Sprig of mint
1 cup sunflower seeds
1% C. dark raisins
Bectroot, nectarine,
tomatoes and Iettuce or
romaine for gamuish
Soak sheed cucumber
overnight in a mixture of |

C. water, 1 C white vinegar

=s

most

course )

MICRO-WAVE
DEMONSTRATION

THIS SATURDAY
SEPT. 19th, 11AM -

Come be our guest as the UTTON/MOFF AI
MICROWAVE HOSTESS demonstrates the
ease and versatility of cooking with the world’s
ticated microwave oven (Model
1680) Taste the results Oiscover our equally
appealing SPECIAL PRICES (No obigation of

&”C. sugar. Soak lettuce
and mint 1 hour.

In blender, grind prepared
carrots, omions, celery and
radishes. Set aside in bowl.
Quarter and core apples,
leaving on peel. Drain and
grind mint, also apples; add
to mixture. Drain cucumber,
mix in; Add preferred
mayonnaise or salad
dressing. Mix well together -
at this time peeled avocados
may be added - also mix in
raisins and sunflower seeds.

Drain, blot dry lettuce,
line a wooden salad bowl, fill

ARMENIAN
EGGPLANT
1 Ib. grad lamb
‘A cup chopped
fresh onion
‘a cup chopped celery
with leaves
2 med. eggplants
2 teaspns salt,
divided

LINSAY WATSON

OPEN NOW AT OUR
NEW LOCATION
712 Queensbury Ave.
(just south of Grand Bivd. N.V.)
For Appointment call 988-5152

CLIP THIS AD FOR ADDITIONAL $25.00

3PM.

BONUS

OUR SPECIAL PRICES

BRING THIS AD FOR A

5 RAKTERHTE
sieeerenez

IN ADDITION TO
NOW IN EFFECT

$25
OISCOUNT

COLONY

HOME FURNISHINGS

18660 LONSDALE AVENUE (AT 197t) NORTH VANCOUVER

985-8738

(OPEN EVERY THURSDAY & FRIDAY uUNTH 8)

te pleasures. of Autumn

1 tbispn fresh
lemon juice
‘% teaspn pepper
‘A teaspn cinnamon
‘4 teaspn allspice
‘4 teaspoon dried
leaf thyme
I jar (3-" oz.
‘A cup pine nuts)
2 small apples, cored
and diced (2 cups)

In large skillet break up
lamb. Cook until browned.
Add onion, celery and
leaves; cook 5 minutes. Cut
eggplant in half lengthwise.
Scoop out pulp leaving one-
half inch shell. Reserve
shells and sprinkle with one-
half teaspoon salt. Dice
eggplant, add to skillet and
cook 10 minutes, stirring
occasionally. Add remaining
1'A teaspoons salt and
remaining ingredients.
Spoon into reserved
eggplant shells. Place in
baking pan and add “% inch
water to pan. Cover and
bake in 350-degree oven one
hour. Serve with plain
yogurt, if desired. Makes
four servings.

up with mixture, sprinkling
raisins and sunflower seeds
on top and garnishing with
nectarines, beetroot or
tomatoes. =

Nuts may be used in place
of sunflower seeds.

This salad is particularly
good for children, as it
develops chewing habits
which benefit the teeth.
Adults also find it very easy
to digest, we make it every
week.

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