Wednesday, November 28, 1990 - North Shore News - 79

Recipe grab bag

Never-fail Jalapeno Jelly; budget beating meatballs

A READER called me with
her favorite recipe for:

Jalapeno Jelly
2 cups prepared peppers (she uses
a combination of jalapeno and
green — ‘4 cup of the hot variety
for average tastes)
1-1 cups cider vinegar
7 cups sugar
1 bottle Certo

Grind peppers finely in blender
or processor. Combine with
vinegar and sugar and bring to a
boil on high heat. Boil hard one
minute, stirring constantly.
Remove from heat and add Certo.
Skim and stir for five minutes.
Spoon into sterilized jelly glasses.

The parents of Pauline Johnson
and Hollyburn Schools in West
Vancouver have prepared a
cookbook -- Chow Now — to
raise funds to upgrade the
playground at P.J. School in West
Vancouver.

If you'd like a copy, send a $12
cheque to the school at 1150 -
22nd St., West Van V7V 4C4 or
phone them at 922-7814, They will
deliver.

eee

One dish that’s common to
almost every country in the world
is the meatball. They’re easy to
make, can be frozen and do kind
things to your budget, especially if
you have a lot of people to feed.
Here are some of my favorites:

Large Meatballs with
Tomato Sauce and Pasta

This serves six to eight. Do it
ahead, freeze if you like (balls and
sauce) and serve over a mound of
fresh pasta on a big platter. For
variety, add six or eight lean pork
loin chops, grilled and mild or
sweet Italian sausage around the
edge with the meatballs. Now
you're cooking Sicilian style.

Meatballs:
3 Ibs. lean ground beef or a com-
bination of ground beef with pork
(excellent!)

Barbara
NicGreadie

BUDGET BEATERS

2 eggs

1 cup fine dry breadcrumbs

2 bunches green onions, chopped

1 tablespoon mixed dry Halian
herbs

dash Worcestershire sauce

jolt ketchup

Form the balls into big ones —
about the size of pool balls. Set
on a baking sheet and bake at
350°F, about half an hour. Either
freeze or set aside, keeping warm.

A true Sicilian cook would
brown the meatballs on top of the
stove, bo vning pork chops and
sausage at the same time. The
meat would be set aside and serv-
ed later with the roast potatoes
and vegetables while the drippings
would become part of the sauce.
This is easier but not authentic.

If you are serving the other
meats, brown them now and ei-
ther freeze or keep warm.

Sauce:

1 Ib. lean ground beef

1 large onion, finely chopped

6 cloves garlic, finely chopped

1 28-oz. tin tomatoes, drained
(save juice)

1 small 7-0z. tin tomato paste

1 cup dry ced wine

1 tin consomme

I tablespoon mixed dried Italian
herbs

Castes] anemnpar

AHO? IONS

3 bay leaves
salt and pepper

This may need thinning so save
the juice from the tomatoes. Cook
beef gently with onion and garlic.

Add remaining ingredients and
simmer for several hours.

Pasta:

Cook two 12-02. packages of
fresh fettucini, linguini or

spaghetti about three minutes in
boiling water. Drain. Mound in
the centre of a large platter. Ar-
range meatballs and other meats if
desired around the edge. Top with
sauce.

Garnish:
one large bunch parsley, finely
chopped —
grated Parmesan cheese, heavily
sprinkled and passed on the side
black olives
cracked pepper — heavy handed

Serve a hefty green salad and
Italian bread with unsalted butter.

eoe
Simple Freezer Meatballs
Appetizer size

2 Ib. lean ground beef
1 tb. sausage meat
lege
Vz cup breadcrumbs (fine, dry) or
cracker crumbs
1 bunch green onions, sliced
Y2 teaspoon ground allspice
Vs teaspoon dry mustard
Vs teaspoon ground coriander

Mix with hands dipped in cold

water. Shape into small balls
(walnut size). Bake at 375°F,
spaced on a cookie sheet, about

15 minutes. Bag and freeze. Re-
heat and serve on picks with a
tangy dipping sauce.

Next week: Scandinavian meat-
balls and pork-ball soup
(Chinese). Both favorites.

eee
BEST BUYS:
STONG'S: Chicken legs (back at-
tached — will they never learn?)
98¢ Ib.; ducks, $1.38 — try these;
pork roast, shoulder, $1.18 Ib.;
tomatoes, 49¢ Ib.: sole fillets,
$3.98 Ib.; navel oranges, 3 Ibs./
99¢; white spine cukes, 39¢ each;
avocados, 39¢ each.

SAFEWAY WOODWARDS:
Check the pork: bone-in butt,
$1.49 Ib; (cut your own chops);
boneless, $1.98 !b.; Town House
tomatoes, 28 0z., 99¢.

LONSDALE QUAY MARKET:

Longliner Seafoods: Fresh 8 02.
oyster containers, $3.50 each;
fresh cod cheeks, $6 Ib.; fresh

Nova Scotia scallops, $12.99 Ib.
Salmon Shop Seafood: Yellow fin

tuna in Jemon herb, $8.55 lb.;
barbecue salmon, $1.45/100 2;
halibut steaks, $5.95/lb.; sockeye
smoked salmon, $15.99 Ib.; imita-
tion crab meat, $4.99 Ib.

Bulk Food Quay: Best quality
gourmet coffee beans, $1.89/100
g; best quality Belgian chocolate,
$1.29/100 g

Tino’s Bakery: White or
wholewheat dinner rolls, $1.39/
dozen.

jet Stream Oven
Finally oven quality food .... Microwave Fast.

Todsand Techniques

f 250-16th St., West Vancouver

RIGOM rz 750

© Auto Focus and Advance

eFatless frying. Browns & crisps
with hot air not oil
©7 Appliances in one — fryer,
broiler, oven, range. toaster,
oven grill & rotisserie
*Smokeless cooking
*Dishwasher safe
. Sature ay, Decembe rego,
Yet 2pm . ;
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FRESH

CHICKEN LEGS

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