48 - Wednesday, March 9, 1988 — North Shore News

PERHAPS WE CAN FIND
SOMETHING IN YOUR PRICE
RANGE IN OUR SALE SECTION!

ON THE FASTRACK

VW Melon Ms, TRELUS Jeet SHE UANTS To
TOLD ME SHE'S STARTING A INSTLL PRICE BY Om,
NEW PROGRAM TO IMPROVE . HAVING EVERVoNE  REALIN?
MORALE! CAGN wee WoRK! (

TIME WE BREAK
QUT THE OL’
BIKE, WILMA !

m
je

BOOMERS SONG

__F daex, Ive BROUGHT oveR “) 7 THANKS, Mom...
SOME OF YOUR OLD TOYS FOR | -——— HEY TS

ATHA CRUM

1178 A PORTRAIT OF MY
GRANDFATHER ELI, |
WINBOME 0.

©1907 King Features Syndicate, Inc World nghts reserved

ANIMAL CRACKERS

od

-

TODO, PO YOU EVER.
PONDER THE UNVERSE

‘Draw a wildlife poster

YOUNG ARTISTS get out your pencils and paints.
Lynn Canyon Ecology Centre is holding its 1988
wildlife and water poster contest.

Participating children, aged three to 12, can create a
poster to_suggest ways mankind can protect. the
creatures of the world who depend on lakes, rivers
and oceans. These creatures include anything from
Amazon River dolphins to West Coast sea otters,
from Antarctic penguins to Fraser River great blue
herons. :

The posters should be done on paper no larger than
60 cm ‘by 40 cm. Various media, such as pencils, -
paints, pastels, crayons, collage and felt pens, can be
used.

WELL, I CANT SAY THAT .
INE EVER ACTUALLY

BUT, FRED, I THOUGHT
WE WERE JUST

NOTICE HOW NO MATTER
WHERE YOU STAND His EYES
my FOLLOW YOU...

PF ve SkinMeD tra
FEW TMES THOUGH.

Os

Each entrant should print: his name, age, address
and postal code on the back of the poster.

Deadline for submissions is Friday, March 18.

All posters will be displayed at the Ecology Centre
from March 26 to May 1.

Posters will be judged by age groupings of three to
five, six to seven, eight to nine and 10 to 12. Many
prizes will be awarded. The grand prize, a trip for
parent and child whale-watching in Tofino, is donated
by Hummingbird Nature Tours.

Posters should be submitted to the Lynn Canyon
Ecology Centre, 3663 Park Road, North Vancouver,
B.C. V7J 3G3. For further information call 987-5922.

for prizes

Fcop

Spice up meals
with a casserole

TWO READERS called me
to protest the authenticity of
the Hungarian recipes I
printed recently.

Having never been to Hungary.
I'l just have to take their word for
it. Among the complaints (one of
many) was the serving of poppy
seed noodles with the goulash.

In Hungary, these are a dessert.
Anyway, if you want to serve
authentic Hungarian food, don't
use my recipes!

I had a little time on my hands
around dinner time one day last
week, Somehow, I got everything
prepared early, probably because it
was a pretty simple meal. I'd
planned to serve just one vegetable
— steamed broccoli. It looked
mighty dull so 1 headed for my
library.

The result was this casserole
which is a combination of two rec-
ipes (I was a little short of some of
the specified ingredients so I ad
libbed).

Cheese and
Broccoli Casserole
1 large bunch broccoli,
trimmed, cut up and
steamed 5 minutes :
1 tin cream of chicken soup
2 eggs:
A cup real mayonnaise
2 tablespoons grated onion
dash Worcestershire sauce
1 cup grated medium cheddar

“Y% cup margarine

¥% cup fine dry breadcrumbs: _
salt and pepper :

Arrange broccoli in a large, flat
casserole dish. Beat the soup with ’

eggs and mayonnaise. until fluffy.
Add onion, : Worcestershire and

cheese. Pour over. broccoli. Melt:

the margarine and stir in crumbs.
Dust over the top: Season. Bake at
350°F, 30 minutes, ~ :

You could easily make a full
meal out of. this. dish by adding
two cups of diced ham or layering
six ham slices on the bottom of the

dish before building the casserole. .- -

oss

Liver -has been a real bargain |
lately. Almost every week it’s been’. 2 :
‘ -Stongs:. Frozen: fryer legs, 5-lb.
pound. I love it-but my: family.
would stage a revolt if.1 tried:to °
serve it. If you think you might be~
able to get your family to give it a.
try, marinating the slices in French |

featured somewhere at about 88¢ a

dressing adds an interesting flavor.

“wee

Every few weeks, mushrooms
drop to $1.88 a pound (or lower)
at at least one of our local super-
markets. .

We're all used to them raw in.

salads, but their storage life is brief
— even if brown bagged. One way
to extend the keeping quality of
raw mushrooms is to marinat
them. .

Make up a package of Italian
saiad dressing mix according to
directions, using tarragon: vinegar.
Choose small; button mushrooms
and carefully wash them. Store in
refrigerator in a wide-mouthed jar
in the dressing mix. Give the jar a
shake every day.

For best flavor, store 24 hours
before serving. They'll keep at
least a week.

eee
This next recipe is so simple but
it works. It's adaptable, so you can
Iet your imagination take over —

change the filling, change the sauce
— but in the end you’ve got a dish

that's great for a dinner party.

Shrimp-stuffed Sole
8 thin sule fillets — try to get

them all the same size, about
8° long

V2 tb. fresh shrimp (cooked)

% cup diced celery

Y cup mayonnaise
dash dried dill
cracked pepper

Sauce:
1 tin frozen cream of shrimp
soup
2-3 tablespoons sherry
parsley

This makes four servings.
Reserve 12 pretty shrimps for gar-
nishing. Combine the rest of the
shrimp with celery, mayonnaise
and pepper. Lay sole in pairs to
form four Xs. :

budget
beaters’

. Barbara McCreadie

Mound 44 of the shrimp mixture
in the centre of each X and fold
the flaps over to encase the stuff-

ing.

: Bake at 400°F, 15 minutes per ”
‘inch of thickness or until thickest

part. of roll. flakes lightly with a
fork. Serve. upside“ down with
sauce and ‘garnished. with reserved
shrimp and parsley. .

Very small new potatoes, steam-
ed in their skins and tossed in but-
ter go well. with the. dish as does
asparagus or zucchini.

‘BEST BUYS: -

bags, 99¢ Ib.; Breakfast Delight
bacon, | $1.99; ' Cross-rib roasts,

- $1.98 Ib:; stew beef, $2.28 lb.; beef

liver, 88¢ Ib.; cod fillets, $2.99 Ib.;
scallops, $5.99 lb.; sausages, $1.48
Ib.3: MIB: coffee, $2.89,
mushrooms, $1.88 1b.; spinach,

- bunch, 49¢ ea.; bananas, 39¢ Ib.

Save-on-Foods: Smoked picnics,
97¢ Ib.; cod fillets, $2.97 Ib.;
Olympic bacon, $2.87; Imperial
margarine, 3-lb., $1.88; seedless
green grapes, 64¢ Ib.; McGavins
Dutch or French bread, 98¢; Spar-

. tan apples, 36¢ Ib.; Tide detergent,

12 L, $9.88.

Safeway: Pork chops, rib or
tenderloin, $1.99 Ib.; long English
cucumbers, 99¢ ea.; green onions,
39¢ bu.; Kent bacon, $2.99;
French bread, 89¢; snapper fillets,
$2.99 Ib.

Super Valu: Smoked picnics, 99¢
Ib.; utility roasters, 99¢  Ib.;
scallops, $5.99 Ib.; Olympic. or
S.V. bacon, $2.89; long English
cucumbers, 89¢ ea.; head lettuce,
45¢€ ea.; Nabob coffee,$2.78.
Woodwards: Regular ground beef,
88¢ Ib. (limit 2-10 Ib. per $25
order); Nabob coffee, $2.28; Sun
Ray frozen orange juice, 355 mL,
88¢. : 7

Buy Low: Smoked picnics, 99¢ Ib.;
Fletcher’s bacon, $2.99; navel
oranges, 3 Ib./99¢; green peppers,
58¢ lb.; Tide, 12 L, $9.88; grape-
fruit, 5/$3.

8S

USSD LA ETSE ETE,

EL PEELE

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