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24 - Wednesday, November 22, 1989 - North Shore News

BEST BUYS

Go Italian with No Fuss Osso Bucco

From page 22
freezer if the ironing was delayed
for more than a day.

For comparison, to have linen
tablecloths laundered and starch-
ed, the cheapest price | found was
$9.50 for large, $6.50 for small (90
cents each for napkins}. Anything
with frills is costly.

My $1.50 box of starch has so
far done three huge tablecloths,
about 30 napkins, a king-size bed
ruffle, four pillow shams and a
curtain. There’s more than half a
box left.

wre

Now, a hint about ded ruffles.
These are sold attached to a sheet
of pellon interfacing, meant to lie
between the box spring and mat-
tress, keeping the ruffle in place.
That’s a laugh — our ruffies soon
looked like @ tart’s petticcat.

I snipped off the pellon and
bought Velcro. For economz, the
two-inck width is $10 a metre but
cuts neatly into one-inch strips.

I attached the rough edged piece
to the box spring with fabric glue
and the softer piece to the bed ruf-
fle by hand. Scarlett O’Hara
would envy my crisp ruffles.

eet

Duzing all this commotion,
cooking hasn’t been a priority. My

slow cooker is busy.

Here’s a recipe I developed to
use up a half dozen frozen veal
shanks, bought several weeks ago
when they were on sale.

True ‘‘Osso Bucco”’ is an Italian
dish requiring browning, basting
and quite a lot of attention. My
version requires none of the above.

No Fuss Osso Bucco

6 thick veal shanks - about one-
inch thick and six inches in
diameter, bone in

Sauce:

1 tin stewed tomatoes — 28 oz.

1 tin condensed consomme, un-
diluted

1 Jarge onion, diced

2 carrots, sliced

2 celery ribs, siiced

2 cloves garlic, crushed

3 bay leaves (count! Must be
removed before serving)

1 teaspooa mixed, dried Itatian
herbs

lots of freshiy cracked pepper
lcup dry white wine

Bring sauce ingredients to 2 boil
on top of stove. Simmer 10
minutes.

The wine may be added at the
beginning but if you’re gaing to be
home, add it about halfway
through cooking.

Place shanks in bottom of

Breakfast with Santa

EAGLE HARBOUR Community
Centre invites North Shore resi-
dents to participate in a continen-
tal breakfast with Santa and his
elves.

The event will also feature
Christmas crafts, tree trimming,
carol singing and a candy cane
hunt.

Two breakfasts will be held, one
on Friday, Dec. ] and the second
on Saturday, Dec. 2, both from 10
a.m. to noon. Cost for each event

BUILT-IN PHOTOCELL

AND OFF AT DAWN.

INTRODUCTORY
OFFER

$7 G0

e SOLID BRASS

* MARINE LACGUER
FiNISH

ON FINISH & GLASS

* MADE IN NORTH
AMERICA

AUTOMATICALLY TURNS
YOUR LIGHT ON AT DUSK

@ ONE YEAR WARRANTY

© COMPLETE WITH QUALITY
PHIUPS! PHILIPS 60W BULB

is $7 for parent and child, and
$3.50 for each additional member
of the family. Tickets are available
in advance only.

Santa will be accepting dona-
tions to the Empty Stocking Fund
so guests are asked to come with a
small gift (tagged boy/girl/adult/
age) or an envelope donation.

For more information contact
Eagle Harbour Centre, 5575
Marine Dr., West Vancouver,
921-7425.

LIGHTS ON!

* The light that weicomes you home
© The light that provides worry-free security

TX

american
lantern

crockpot. Pour sauce over and set
on high heat for about 15 minutes
or unul the pot is good and hot.

Turn to “low” and forget it for
about 10 hours. To serve, remove
shanks and keep hot.

Thicken the broth with a paste
of:
3 tablespoons soft margarine
4 tablespoons flour

Simmer on ‘high’? until
thickened. Garnish with parsley
and chopped green onions. I serv-
ed with buttered Parmesan noo-
dles, crusty rolls and spinach. Note
that there is no salt included —
add if you wish.

BEST BUYS:
SAFEWAY WOODWARD'S:
Pork side ribs, $1.88 Ib.; bulk

wieners, 99¢ Ib.; Ovenjoy bread,
78¢; Sun Rype apple juice, tetra I
L, 88¢; Empress margarine, 3¥,
$1.88; navel oranges, 4#/$1; fancy
lettuce, 44¢; fresh orange juice, 1
L, $2.44.

SUPER VALU: Lean ground beef,
10# packages, $1.78 !b.; Olympic
bulk wieners. 99¢ Ib. (Weston’s
buns, 8's, 99¢); boneless top
sirloin, $2.99 Ib.; Olympic bacon,
$1.89; pink grapefruit, 5/99¢; red
delicious apples, 39¢ Ib.;
mushrooms, $1.88 lb.; green pep-
pers, 69¢ Ib.

STONG'’S: Whole fryers, 98¢ Ib.;
baby back ribs, $2.98 1b.;
Cloverleaf pink salmon, flats,
$1.59; bananas, 29¢ Ib.; Brussels
sprouts, 49¢ Ib.

BUY-LOW: Pork loin chops,

$1.88 Ib.; tomatoes, 58¢ Ib.; head
Jettuce, 48¢; mushrooms, $1.88
Ib.: pink grapefruit, 5#/$1.69
(cello); Kraft singles, 500 g, $2.98;
Big Brick cheese, $1 off marked
price.

LONSDALE QUAY MARKET:
Bob The Butcher ~ Pork loin back
spareribs, $4.89 Ib.; premium slic-
ed side bacon, $2.69 Ib.; boneless
top sirloin steaks, $4.89 lb. Bulk
Food Qusy - Supreme raw al-
monds, 996/100 ge. Longliner
Seafoods - Fircsh hot smoked salm-
on, $8.99 Id. Lonsdale Farm Mar-
ket - Head lettuce, 59¢ each; fieid
cukes, 2 for 79¢, Salmon Shop
Seafoods - Fresh oyster meat,
$6.29 Ib. Tino’s Bakery - Dinner
rolls, $1.49/dozen,

"Pocket Full of Fun!

COME VISIT WITH RONALD McDONALD

DATE:

TIME:

PLACE:

Saturday, November 25th

1:00 - 3:00 p.m.

McDonald's
2057 Lonsdale

North Vancouver, B.C.

GOOD TIME.
GREAT TASTE.