C9 - Sunday, October 28, 1984 - North Shore News TRIMMING, NOT SLIMMING Overweight cookbook on a diet N JANUARY of 1983 I began to make a book out of these columns plus a lot of other infor- mation judged helpful to the novice in the kitchen. It's to be called The AKut- chen Ranger, courtesy of this newspaper and_ especially Noel Wright, who christened it in the first place. You always say this stuff is simple to follow, and since the role of cook can nowadays fall to any member ot the family who gets home first, # seemed a good idea to produce a book that didn’t take pre-knowledge and ex- perience for granted. So 1 wrote and wrote and wrote and wrote, and ended up with a very overweight book of $12 pages! The Toronto publisher who ac- cepted it - for publication come spring of °85 — ap- proved the concept and the style, but implored me to whittle off some of the flab, to reduce tt to. leaner proportions What a drag For the last six weeks I've been hip-deep in discards, weeding out, re- writing, mercilessly cutting away and junking. (Don’t worry, Ed -- | saved both the Garhe Soup and the Calitornia Sandwich') The logical process, COOK, 1S tO to a make another book out of the scraps, the way vou make turnovers out of the left-over pastry Some of the discards will never be missed, probably. but there are others | long to give you, such as the Picnic Beef Well ington, a French Onson Sgup with champagne,’ for heaven's sake, and an East Coast salmon loat and a Beet-and-Lentil Soup for rib Prunes — the kitchen ranger y Eleanor "Godley sticking So from time to time, as toda, I'll get a few in, and then next year we can do The Autchen Ranger Rides Again or something like that, eh? Take The Picnic Well- ington, At this time of year you are unlikely to be found seated on the grass enjoving the shade of a tree over your prenik spread, but what about a Luncheon Buttet? This Aas to be made at least the day before, so i makes a good candidate for entertaining Then next summer you can be the Bachelor Most Ad- mired for his Prenic Contributions. You will need: a whole fillet of beef, about 3 Ibs. (1.5kg) a long loaf, not sliced, of white bread salt and pepper to your discretion 3 Tbspns. of butter, not ' margarine (45mi) 1 tspn. of dry mustard (Sml) 42 tspn. of garlic powder (2.5mK 3 more Tbspns. of butter (4SmL) ” Heat the over to 400K (200C) while vou drv the fillet with paper towel, and cream together the butter, mustard and garlic powder Spread this all over the beet. and when the oven is ready, toast H for 20 minutes only Lift the pan out of the oven (shut the oven door to keep the heat in) and spread the rest of the butter on it Return it to the oven for another 20 minutes. During this time. prepare the loat Cut off ome end and reach in to pull out enough bread to accommodate the fillet when it iw cooked We don't need the bread you pull out, so plan to stuff a chicken with it to-morrow Bring out the roasted meat, sprinkle it all over with salt and pepper. and put it Aes in- Fitness is a national issue. We call it Body Politics. ao Chocolate 4 Powder Voter! 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