C6 - Sanday, September 19, 1982 - North Shore News STRICTLY FOR MEN Noticed red peppers blazing away in the vegetable bins last week, so red you could warm your hands at them. Not the little hot kind; the ripe green ones I mean, that you use to create a making of chili. Having some in your freezer — to say nothing of your tummy — is like having money in the bank. You might know I'd just happen to have the Best Chili Recipe in the World, courtesy of a generous neighbour when the world was younger. Absolutely everybody thinks his kind of chili is the world’s best, but it’s a free-form thing that you can easily put your own brand on with different spices and adding and subtracting cither meat or {This one I call mine needs one green pepper and one red one, and there's nothing to stop you making twice as much. Red peppers three times as much per pound as green ones, one of life’s little mysteries, but they’re practically hollow so one doesn't weigh much. Heat some oil, then, 2 or 3 tbsps. (30-45 mL) and chop into it a large yellow onion the kitchen ranger by Eleanor Godley and the two peppers, having scraped out the seeds and membranes. Let it all cook at medium heat until the onion is transparent and the YOU'RE COOKING Egg rolls and cider The less-expensive home entertaining is currently at the top of party plans this year. Homemade hot hors d@’oeuvres make a cocktail party complete — whether you're serving champagne or mulled cider. Egg rolls are casy to make and many markets and specialty food shops carry egg roll skins refrigerated or frozen. Appetizer meat balls can be a low calorie mixture, such as wheat germ and lean ground beef, well-scasoned with soy sauce, ginger and garlic. Add a platter of chilicd vegetables, such as cauli- flower, zucchini. cherry tomatoes and carrots with your favorite dip and party nibbles are complete. EGG ROLLS % cup vacuum packed wheat germ, regular 1cup bean sprouts, coarsely chopped “ cup green onion cut into 1“ inch pieces ’ cup minced water chest- nuts or mushrooms 3 tbsp. soy sauce 2 tsp. sherry 1 tsp. grated fresh ginger 12 egg roll skins 1 tsp. cornstarch 3tbsp. water Oil for frying Combinc all ingredients Learn good living Good Living in Hard Times is the theme of the Annuat Open House at the Women's Resources Centre. 12-5 p.m., Wednesday. September 22, 1144 Robson Street. A noon hour pancl on handling Stress and Depression, Skills Ex changes and Educational Opportunitics voluntecr’ Opportunities to Contnbute to Your Skills will be featured from 12 1 p.m. and = using For more informaton, drop in weekdays from 10 am to4p.m or phonc 685 3934 Music by Johany Fuoco & Patricia Friday and Saturday * Weekly Lunch Specials tLanchea: 11:30 2p m. DOlancra: 6 p.m. A400 E. 2nd St.. fi pom. North Van. peppers soft: then turn the heat up a bit and add one pound of ground beef (0.5 kg). Mash it about as it browns, the way you did when you made the spaghetti sauce, so it isn’t lumpy. Let it get quite crisp. Now add a 14-oz. (398 mL) can of tomatoes, preferably the Italian type, one of those dinky littl tins of tomato paste, and if you like HOT staff, a small tin of Mexican green chili salsa. All this part is variable —- use tinned crushed tomatoes, or tinned stewed tomatoes, or tomato sauce if you'd rather. To season, start with one tsp. (5 mL) of salt (taste later) the same of sugar and paprika. Lay a bayleaf in it, and squash in a clove or two of garlic. Shake on some Worcestershire sauce, stir in a pinch of thyme rubbed in your palm, and three tbsp. (45 mL) of chili powder. Smoke rising yet? Put a cover on the pan and let it cook at lowest heat for a couple of hours. When the time's up, and the kitchen is beginning to give off an irresistible smell, except egg roll skins, corn- starch and water. Wrap egg roll skins in damp paper toweling, taking out one at a time. Place % cup filling on each skin. Leave a narrow border along bottom and side edges uncovered. Fold nattow edge up over filling. Fold in side edges. Roll to within % inch of top edge. Brush top edge with corm- starch mixed with water. Seal well. Cover with damp paper toweling. Fry a few at a time in deep hot fat (350 to 375 degrees) 2 or 3 minutes until golden. Drain. Cut each roll diagonally into 3 pieces. Serve hot. This kitchen-tested recipe makes 3 dozen appetizers. take the lid off for half an hour's cooking and thickening, then dump in two cans of kidney beans, juice and all. Mix gently so as not to break up the beans, and let it all heat thoroughly. In Mexico, where chili grows to handsome proportions, it is customary to serve the hottest dishes with ice-cold fruits. The tongue is pleased and ex- for a fraction of the cost of new cabinets. 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